Executive chef jobs in Concord, NC - 213 jobs

Corporate Chef - Denver, NC Unox, a global leader in high-performance cooking equipment and proudly certified as a Great Place to Work in Europe for seven consecutive years, is seeking a Corporate Chef to join our team. This entry-level role blends culinary expertise with strategic influence, serving as a key driver of product innovation, customer engagement, and commercial growth across North America. Acting as both a culinary visionary and a strategic partner, the Corporate Chef will shape the way Unox solutions are developed, delivered, and experienced by our clients worldwide. Key Responsibilities: Help with validation of new product features through culinary testing, ensuring performance and consistency across diverse applications. Help design and implement advanced cooking programs tailored for key national and regional accounts. Collaborate with sales and product teams to align on strategy, performance goals, and large-scale client solutions. Represent Unox as a brand ambassador by cultivating long-term customer relationships and driving culinary excellence in the field. Qualifications: Proven entry-level culinary experience, with strong knowledge of food science, menu execution, and large-scale operations. Demonstrated ability to influence product development and translate culinary insight into commercial solutions. Strong business acumen with experience collaborating on sales initiatives and strategic partnerships. Excellent communication and leadership skills, capable of engaging with diverse stakeholders across multiple levels. Willingness to travel nationally and internationally to support clients, product launches, and global initiatives. Why Unox? Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects. Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues. Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth. Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees. The job position is open to candidates of all genders and gender identities, in compliance with current equal opportunity regulations.

Canteen + We are hiring immediately for full time **CHEF** positions. + **Location:** Food Lion Headquarters - 2110 Executive Drive, Salisbury, NC 28147. _Note: online applications accepted only._ + **Schedule:** Full time; Monday through Friday, 6:00 am to 2:00 pm. Some early mornings and evening events may be required. More details upon interview. + **Requirement:** Prior catering experience is required. + **Pay Range:** $17.00 per hour to $20.00 per hour. _*Internal Employee Referral Bonus Available_ 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 **About Canteen:** Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen's solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our _growth_ . Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we'll supply the _opportunity_ and innovation. Together, we'll continue to transform our industry. Come for the job, stay for the career. We are Canteen. **Job Summary** **Summary:** Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. **Essential Duties and Responsibilities:** + Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. + Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. + Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. + Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. + Tracks food use, waste and consumption to requisition or purchase product. + Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. + 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 ensure compliance with sanitation, safety, production and merchandising requirements. + Helps select and develop recipes and menus. + Performs other duties as assigned. **Associates at Canteen are offered many fantastic benefits.** **Full-time and part-time positions offer the following benefits to associates** : 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 **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 Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************** or copy/paste the link below for paid time off benefits information. ****************************************************************************************** **About Compass Group: Achieving leadership in the foodservice industry** 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. Canteen maintains a drug-free workplace. Req ID:1486181 Canteen

Job DescriptionExecutive Chef - $80,000-$85,000 | Scratch Kitchen | No Late Nights | Fort Mill, SC Are you a passionate culinary leader ready to take your career to the next level? We're a fast-growing hospitality company searching for an experienced Executive Chef to lead our scratch kitchen in Fort Mill, SC. This is a rare opportunity to join a thriving team that values creativity, quality, and work-life balance - with no late nights! What We Offer: Competitive base salary of $80,000-$85,000 Dynamic, scratch-made menu using fresh, local ingredients Supportive leadership and a growing company with real advancement potential No late-night shifts - enjoy a balanced lifestyle A professional and collaborative kitchen culture Your Role:As Executive Chef, you'll oversee all kitchen operations, lead and mentor your team, manage inventory and food cost, and work closely with leadership to continually elevate our culinary offerings. You'll bring innovation, consistency, and excellence to every plate we serve in Fort Mill, SC.What We're Looking For: Minimum 3 years of experience as an Executive Chef or Chef de Cuisine Strong background in scratch cooking and high-volume kitchens Proven leadership and team development skills Passion for fresh, seasonal ingredients and creating exceptional guest experiences Must be based in or willing to relocate to Fort Mill, SC Why Join Us in Fort Mill, SC?Fort Mill is one of South Carolina's fastest-growing communities, offering a blend of small-town charm and big-city convenience. You'll love being part of a vibrant, food-forward scene where your talents can shine and your career can thrive. Ready to take the lead in the kitchen and grow with us? Apply today and bring your culinary vision to life in Fort Mill, SC.

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

HC-Resource is looking for an experienced and driven Executive Chef with full-service leadership experience and a strong background in Tex-Mex cuisine (scratch cooking, high-volume execution, and authentic/regionally inspired flavor profiles). We've maintained a stellar reputation for quality food, outstanding beverage programs, and hospitality-first service-and we're building an exciting new Tex-Mex-forward concept where the menu is the center of the guest experience: chef-inspired, approachable, and made from scratch. Our cozy bar is the perfect place for guests to gather with margaritas, cocktails, wine, and great beer selections. If you're passionate about Tex-Mex, scratch-made food, team leadership, and creating memorable guest experiences in a high-volume full-service environment, we want to talk to you! Base Salary: $70K-$80K (DOE) Responsibilities Recruit, select, train, and develop a high-performing back-of-house team that delivers consistent excellence in a full-service setting Lead day-to-day kitchen operations: prep systems, service execution, expo standards, and speed-of-service Own and execute a Tex-Mex culinary program: scratch sauces, salsas, marinades, proteins, masa/tortillas (where applicable), and menu features rooted in strong fundamentals Maintain accurate inventory levels and ordering systems to eliminate outages and improve turns (with special attention to high-value items and key staples) Deliver industry-leading training, recipes, and station standards that create repeatable results across shifts Manage employee relations through clear communication and coaching tailored to individual team members Maintain kitchen conditions that meet or exceed company goals for cleanliness, organization, and readiness Analyze food, labor, and operational reports; take action to improve performance and consistency Control expenses (food cost, inventory, waste, payroll, etc.) to meet or beat budget guidelines Post BOH schedules within company timelines; ensure proper staffing for volume and events Complete recurring tasks on or before scheduled deadlines Maintain a professional image with guests and staff at all times Partner with FOH leadership to deliver excellent guest service, smooth handoffs, and strong shift leadership Run great shifts-calm, organized, and standards-driven Maintain 95%+ on government health inspections and uphold food safety culture daily What we're looking for Proven success leading high-volume full-service restaurants as an Executive Chef or senior BOH leader Demonstrated Tex-Mex experience (menu development and/or execution) with a scratch-cooking mindset Strong leadership qualities that motivate, coach, and develop a high-achieving kitchen team Exceptional standards around consistency, plating, sanitation, and execution under pressure Ability to set the team up for success: lead by example, set high standards, delegate effectively, and develop people Commitment to creating a safe, fun, and clean environment where employees thrive and guests return Performance-minded: meets expectations in sales support, costs, quality, hospitality, cleanliness, and speed Maintains safety and security of employees, guests, and company assets Communicates openly, clearly, and effectively with a positive, solutions-oriented demeanor What We Offer Competitive Salary + Performance Bonuses 401(k) Matching - Up to 4% employer match Comprehensive Health Insurance - Because your well-being matters This is more than just a job-it's a chance to build a fulfilling career with stability, growth, and a supportive team. Ready to lead a Tex-Mex kitchen at a full-service, high-volume concept? Apply today!

Chef de Cuisine - Mama Ricotta's Italian Are you a highly skilled and motivated Chef de Cuisine looking for an immediate opportunity in the food and beverage industry? Do you have a passion for creating delicious, authentic Italian dishes? If your answer is yes, then we have the perfect opportunity for you! About Mama Ricottas | FS Food Group Mama Ricotta's, part of the FS Food Group, has been delivering exceptional dining experiences and serving fantastic homestyle Italian cuisine since 1992. We pride ourselves on using fresh, real ingredients and creating a welcoming atmosphere for our guests. With our commitment to quality and teamwork, Mama Ricottas has become a beloved Charlotte staple. We are seeking a talented and dynamic Chef de Cuisine to join our team. As the Chef de Cuisine, you will be responsible for overseeing the kitchen operations, creating innovative menu items, and ensuring the highest standards of food quality and presentation. Why Join the Mama Ricottas | FS Food Group Team? Competitive Compensation: up to $78,000/year Monthly Performance Bonus 100% Employer Paid Medical and Dental Benefit Plan Paid Time Off starting after 6 months of service Enjoy 50% off your meal at all FS Food Group concepts Unlimited growth opportunities within our company Responsibilities: Lead and manage the kitchen team, ensuring smooth operations and high-quality food production Create and develop innovative menu items that showcase the flavors and traditions of Italian cuisine Ensure all food preparation and cooking techniques meet the highest standards of quality and consistency Oversee inventory management, ordering, and cost control to maximize profitability Maintain a clean and organized kitchen environment, adhering to food safety and sanitation standards Requirements: Proven experience as a Chef de Cuisine or similar role in a high-volume restaurant Passion for Italian cuisine and a deep understanding of its flavors and techniques Strong leadership and management skills, with the ability to motivate and inspire a team Excellent communication and organizational skills Company Information FS Food Group is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Disclaimer: The above job description is not an exhaustive list of all duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at FS Food Group, employment is “at will” or voluntary on both the part of the employee or employer. This means employment can be terminated by either party with or without notice and/or with or without cause. Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Referral program Employee discount Life insurance

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more! Job Summary Reid's is looking for an experienced Executive Chef to lead the culinary team! Someone who can build and manage a strong cohesive team that will bring the Reid's menus and other offerings to life. Must be enthusiastic about delicious food made with natural ingredients! The Executive Chef is culinary leader responsible for overseeing kitchen operations, managing kitchen staff, creating menus, and ensuring food quality, safety & cost-effectiveness, while also maintaining a high level of culinary creativity. KEY RESPONSIBILITIES AND JOB DUTIES Kitchen Operations & Food Quality Oversee daily kitchen operations, ensuring food is prepared to high standards. Develop and standardize recipes to maintain consistency and quality. Monitor food presentation and portion sizes to meet standards. Ensure compliance with health, safety, and sanitation regulations. Menu Development & Cost Control Design and update seasonal menus based on customer preferences and food trends. Work with suppliers to source high-quality ingredients at optimal prices. Control food costs, reduce waste, and optimize inventory management. Plan and implement innovative food concepts to enhance guest experience. Staff Management & Training Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and dishwashers. Foster a positive and efficient work environment, promoting teamwork and professional growth. Conduct regular performance evaluations and provide constructive feedback. Manage staff schedules and ensure adequate staffing levels. Financial & Business Management Monitor kitchen expenses, including labor, food, and equipment costs. Ensure profitability by maintaining food cost percentages and operational efficiency. Compliance & Safety Standards Enforce all food safety and hygiene regulations (e.g., HACCP, ServSafe). Ensure proper kitchen equipment maintenance and cleanliness. Address and resolve any safety concerns promptly. EXPECTATIONS AND GOALS Executive Chef must be a brand ambassador for the Reids Fine Foods company culture. We support the core purpose with the stated principles and values in all aspects of our brand. Must be a committed leader able to develop a strong culinary community and maintain a positive team environment. Is actively engaged in ensuring the high standards of sanitation, cleanliness, and safety are always maintained in the kitchen. The Executive Chef reports to the Corporate Executive Chef while maintaining an open line of communication with the Director of Operations, Corporate Executive Chef, HR Director, Catering Director, General Manager as well as all department heads and assistant managers. If all expectations are met, we will review in 6 months to monitor progress and have the opportunity for a pay increase. REQUIREMENTS AND SKILLS Proven experience as an Executive Chef or Head Chef in a high-volume kitchen. Strong leadership, organizational, and time-management skills. Expertise in menu development and food costing. Ability to work under pressure in a fast-paced environment. Knowledge of various cooking methods, international cuisines, and culinary trends. Excellent communication and problem-solving abilities. Culinary degree or relevant certifications preferred. WORK ENVIRONMENT AND SCHEDULE Typically works in a commercial kitchen environment. Requires standing for extended periods and working in a high-temperature environment. Flexible schedule, including weekends, holidays, and evenings, as needed. Benefits Competitive Pay Medical, Vision, and Dental insurance Paid Time Off Employee discounts Growth Opportunities

Executive Chef at TPC Piper Glen | Charlotte, NC | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Hires, trains, schedules, and reviews all departmental staff. Checks the quality of work, monitors improvements, and performance. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu. Estimates food consumption and purchases or requisitions food and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. Maintains and records daily and monthly inventories and directs all necessary food ordering. Tests cooked foods by tasting and smelling. Devises special dishes and develops recipes. Establishes and enforces nutrition and sanitation standards. Participates in BEO meetings. Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings. Performs other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. TRAINING NEEDS: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat. Prior chef experience is required. Hotel experience preferred but not required. Excellent leadership skills.

Job Description Naked Farmer is proud to announce the opening of a new location at the end of 2025! As we prepare to expand into this community, we are seeking dedicated and motivated individuals to join our team. This is an exciting opportunity to be part of a restaurant from the ground up, helping to establish a strong culture, deliver exceptional hospitality, and grow with us as we continue our mission to build a better food system. CHEF DE CUISINE Salary: $55-$60K Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: Competitive salary and a vibrant work culture Profit-sharing incentives Annual paid vacation Affordable health, dental, and vision insurance Opportunities for career progression within our rapidly growing company A complimentary Naked Farmer meal daily Flexible work schedule Parking Reimbursement At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service. Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food. Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication. Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency. Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes. Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized. Setup your team for success on each service by managing the deployment board and prep schedules effectively. Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service. Set the kitchen up for success, completing all tasks with timeliness and a focus on safety. Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes. Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines. Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs. Grow your kitchen team through active recruitment, training, performance management, mentorship, and disciplinary procedures when necessary. YOU HAVE: A minimum of 2 years' experience leading a culinary team in a high-volume setting. A deep passion for quality food and a desire to constantly improve. Strong culinary expertise with a willingness to learn and adapt. A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds. A collaborative spirit and readiness to contribute as needed. Respect and appreciation for your team and a commitment to fostering a positive work environment. Exceptional communication skills. A vision for mentoring and developing chefs into future restaurant leaders. Reliability and a consistent performance record. Adaptable interpersonal skills and the ability to meet new challenges with agility. An unwavering attention to detail. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating seven restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionDescription: Corporate Chef - Denver, NC Unox, a global leader in high-performance cooking equipment and proudly certified as a Great Place to Work in Europe for seven consecutive years, is seeking a Corporate Chef to join our team. This senior-level role blends culinary expertise with strategic influence, serving as a key driver of product innovation, customer engagement, and commercial growth across North America. Acting as both a culinary visionary and a strategic partner, the Corporate Chef will shape the way Unox solutions are developed, delivered, and experienced by our clients worldwide. Key Responsibilities: Partner with global R&D and engineering teams to guide product development and adapt innovations for the U.S. market. Lead validation of new product features through culinary testing, ensuring performance and consistency across diverse applications. Design and implement advanced cooking programs tailored for key national and regional accounts. Collaborate with sales and product teams to align on strategy, performance goals, and large-scale client solutions. Represent Unox as a brand ambassador by cultivating long-term customer relationships and driving culinary excellence in the field. Requirements: Qualifications: Proven senior-level culinary experience, with strong knowledge of food science, menu execution, and large-scale operations. Demonstrated ability to influence product development and translate culinary insight into commercial solutions. Strong business acumen with experience collaborating on sales initiatives and strategic partnerships. Excellent communication and leadership skills, capable of engaging with diverse stakeholders across multiple levels. Willingness to travel nationally and internationally to support clients, product launches, and global initiatives. Why Unox?Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects.Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues.Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth.Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees. The job position is open to candidates of all genders and gender identities, in compliance with current equal opportunity regulations.

Full-time Description Corporate Chef - Denver, NC Unox, a global leader in high-performance cooking equipment and proudly certified as a Great Place to Work in Europe for seven consecutive years, is seeking a Corporate Chef to join our team. This senior-level role blends culinary expertise with strategic influence, serving as a key driver of product innovation, customer engagement, and commercial growth across North America. Acting as both a culinary visionary and a strategic partner, the Corporate Chef will shape the way Unox solutions are developed, delivered, and experienced by our clients worldwide. Key Responsibilities: Partner with global R&D and engineering teams to guide product development and adapt innovations for the U.S. market. Lead validation of new product features through culinary testing, ensuring performance and consistency across diverse applications. Design and implement advanced cooking programs tailored for key national and regional accounts. Collaborate with sales and product teams to align on strategy, performance goals, and large-scale client solutions. Represent Unox as a brand ambassador by cultivating long-term customer relationships and driving culinary excellence in the field. Requirements Qualifications: Proven senior-level culinary experience, with strong knowledge of food science, menu execution, and large-scale operations. Demonstrated ability to influence product development and translate culinary insight into commercial solutions. Strong business acumen with experience collaborating on sales initiatives and strategic partnerships. Excellent communication and leadership skills, capable of engaging with diverse stakeholders across multiple levels. Willingness to travel nationally and internationally to support clients, product launches, and global initiatives. Why Unox?Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects.Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues.Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth.Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees. The job position is open to candidates of all genders and gender identities, in compliance with current equal opportunity regulations.

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

HC-Resource is looking for highly skilled and driven Executive Sous Chefs. We have maintained a stellar reputation for providing quality food, superb beer selections and exemplary customer service excellence! Exciting New Concept! We host a culinary-driven menu which is the center of the restaurant experience, with food that's chef-inspired but approachable. Our cozy bar provides an ideal setting for guests to gather and sip on a glass of wine or a delicious cocktail mixed fresh by one of our experienced bartenders. If you have a passion for friendly people, made from scratch food, craft beer and cocktails, and a hospitality background, we want to talk to you! Salary: $55k-$65k + bonus Responsibilities: Recruiting, selecting and developing a competent team of store personnel who lead the industry in customer service Maintaining adequate inventory levels to ensure out of stocks are eliminated and inventory turns are realized at least once monthly-this is especially important on bottled beer and liquor items since that's where most of our inventory sits the longest Industry leading training Managing employee relations by effectively communicating with staff using various styles of approach depending on the individual Maintaining store conditions that meet or exceed company goals Analyzing financial and accounting reports Controlling expenses such as food cost, inventory, cash control, payroll, etc. to at or below company budget guidelines Posting staff schedules within the company's timeline Completing recurring tasks on or before scheduled deadlines Maintaining a professional image at all times towards customers and staff Providing Excellent Customer Service at all times. Run great shifts Maintaining at 95% or higher on government health inspections. What we're looking for: Proven success in leadership of high-volume full-service restaurants Leadership qualities that motivate and develop a high-achieving team Exceptional customer service Lead the restaurant team by setting them up for success, leading by example, setting high standards and delegating to & developing people Create a safe, fun and clean environment in which employees will thrive and guests will return and recommend us to their friends Meet expectations in sales, costs, quality, hospitality, cleanliness, etc. Ensure the safety and security of employees, guests and company assets Communicate openly, clearly and effectively with a positive, solutions-oriented demeanor What We Offer: Competitive Salary + Performance Bonuses 401(k) Matching- We invest in your future with up to 3% employer match. Comprehensive Health Insurance - Because your well-being matters Work Remotely No

Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more! Job Summary Reid's is looking for an experienced Executive Chef to lead the culinary team! Someone who can build and manage a strong cohesive team that will bring the Reid's menus and other offerings to life. Must be enthusiastic about delicious food made with natural ingredients! The Executive Chef is culinary leader responsible for overseeing kitchen operations, managing kitchen staff, creating menus, and ensuring food quality, safety & cost-effectiveness, while also maintaining a high level of culinary creativity. KEY RESPONSIBILITIES AND JOB DUTIES Kitchen Operations & Food Quality Oversee daily kitchen operations, ensuring food is prepared to high standards. Develop and standardize recipes to maintain consistency and quality. Monitor food presentation and portion sizes to meet standards. Ensure compliance with health, safety, and sanitation regulations. Menu Development & Cost Control Design and update seasonal menus based on customer preferences and food trends. Work with suppliers to source high-quality ingredients at optimal prices. Control food costs, reduce waste, and optimize inventory management. Plan and implement innovative food concepts to enhance guest experience. Staff Management & Training Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and dishwashers. Foster a positive and efficient work environment, promoting teamwork and professional growth. Conduct regular performance evaluations and provide constructive feedback. Manage staff schedules and ensure adequate staffing levels. Financial & Business Management Monitor kitchen expenses, including labor, food, and equipment costs. Ensure profitability by maintaining food cost percentages and operational efficiency. Compliance & Safety Standards Enforce all food safety and hygiene regulations (e.g., HACCP, ServSafe). Ensure proper kitchen equipment maintenance and cleanliness. Address and resolve any safety concerns promptly. EXPECTATIONS AND GOALS Executive Chef must be a brand ambassador for the Reid's Fine Foods company culture. We support the core purpose with the stated principles and values in all aspects of our brand. Must be a committed leader able to develop a strong culinary community and maintain a positive team environment. Is actively engaged in ensuring the high standards of sanitation, cleanliness, and safety are always maintained in the kitchen. The Executive Chef reports to the Corporate Executive Chef while maintaining an open line of communication with the Director of Operations, Corporate Executive Chef, HR Director, Catering Director, General Manager as well as all department heads and assistant managers. If all expectations are met, we will review in 6 months to monitor progress and have the opportunity for a pay increase. REQUIREMENTS AND SKILLS Proven experience as an Executive Chef or Head Chef in a high-volume kitchen. Strong leadership, organizational, and time-management skills. Expertise in menu development and food costing. Ability to work under pressure in a fast-paced environment. Knowledge of various cooking methods, international cuisines, and culinary trends. Excellent communication and problem-solving abilities. Culinary degree or relevant certifications preferred. WORK ENVIRONMENT AND SCHEDULE Typically works in a commercial kitchen environment. Requires standing for extended periods and working in a high-temperature environment. Flexible schedule, including weekends, holidays, and evenings, as needed. Benefits Competitive Pay Medical, Vision, and Dental insurance Paid Time Off Employee discounts Growth Opportunities Reid's is the Carolina's leading specialty food store and a favorite culinary destination. Reid's specializes in superior meats, wines, regional provisions, locally grown produce, seasonally fresh meals & gift baskets for our loyal customer base. Reid's is looking for hardworking, enthusiastic, and knowledgeable people to join our team! We offer a safe and exciting work environment with the opportunity to learn and grow within the company. In addition to a positive work environment and opportunities for career growth, Reid's offers medical/dental/vision insurance, paid time off, commuter benefits, discounts, and more!

Executive Sous Chef at Country Club of the Carolinas | Premier Golf in Marvin, NC | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations. Responsibilities: ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Hires, trains, schedules, and reviews all departmental staff. Checks the quality of work, monitors improvements, and performance. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu. Estimates food consumption and purchases or requisitions food and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. Maintains and records daily and monthly inventories and directs all necessary food ordering. Tests cooked foods by tasting and smelling. Devises special dishes and develops recipes. Establishes and enforces nutrition and sanitation standards. Participates in BEO meetings. Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings. Performs other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. TRAINING NEEDS: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat. Qualifications: Prior chef experience is required. Hotel experience preferred but not required. Excellent leadership skills. About Company Our lakeside hotel is located in Charlotte, NC, a half-mile from The University of North Carolina at Charlotte and steps from The Shoppes at University Place. PNC Music Pavilion and the Charlotte Motor Speedway are 10 minutes away. Features include a seasonal outdoor pool, patio seating with fire pits, a café serving Starbucks coffee, an on-site restaurant/bar, 20,000 square feet of meeting/event space, a 24-hour fitness center, and walking trails. Since 1987, Hilton Charlotte University Place has continued to welcome guests from all over the world for meetings, conventions, social gatherings, weddings, and more!