Executive chef jobs in Greenville, NC - 1,047 jobs

Full-Time Benefits Eligible Salary: 76K - 80K At this site, an Adult Learning Center, we believe food is more than nourishment-it's a gateway to culture, creativity, and connection. We're looking for a passionate Executive Chef who can bring global flavors to our kitchen and inspire learners through the art of international cuisine. The Executive Chef is responsible for managing all food services at the location. This individual will supervise and manage the kitchen staff and is accountable for menu development, purchasing, receiving, food production, customer service, catering, and some administrative duties. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can influence the outcome, and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients. Brock's ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners. Responsibilities Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll. Directly prepare food and supervise employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or eight to ten years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Strong leadership, communication and organizational skills Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. Proficiency in MS Office ServSafe and Allergen Awareness certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer // Uniforms and Meals provided // PM21 Requirements: PIbf707e00a65c-37***********5

Rocky Top Catering - UNC Chapel Hill Rocky Top Catering is seeking a high-energy, proven, hands-on Executive Chef to lead culinary operations at our UNC Chapel Hill location. This is a flagship leadership role within a complex, high-volume environment that spans institutional dining, athletics, premium stadium hospitality, and upscale catering. The Executive Chef will report directly to the Culinary Director and serve as a key ambassador for our brand, team, and clients. Position Overview The Executive Chef will oversee all culinary facets of a from-scratch operation supporting stadium-wide events, athletic dining, luxury suites and boxes, corporate drop-off catering, and upscale on- and off-site events. The ideal candidate is operationally sharp, logistically minded, administratively strong, and thrives in fast-paced, high-profile environments. This role requires a leader who is firm and concise on the floor, yet approachable, flexible, and supportive when coaching and mentoring the team. Key Responsibilities Lead and execute all culinary operations for stadium events, premium hospitality, and catering services Plan and execute large-scale events with a logistics-driven, one-month-out mindset, accounting for limited space, time, equipment, and staffing Manage and mentor culinary teams through hands-on leadership, coaching, and development Maintain high standards for food quality, presentation, safety, and sanitation Oversee administrative functions including menu development, costing, labor management, ordering, inventory, and budgeting Collaborate closely with the Culinary Director and operations leadership to align culinary strategy with business goals Serve as a polished, client-facing representative of Rocky Top Catering, building and maintaining strong client and university relationships Support off-site events, large-scale prep at the central commissary kitchen, and other company kitchens as needed Ensure compliance with company policies, nutritional standards (including athletic dietary needs), and food safety regulations Qualifications & Experience Minimum 5 years of Executive Chef experience in large-scale, high-volume operations (stadiums, arenas, large banquet resorts, cruise lines, or similar environments strongly preferred) Multi-unit experience highly desirable Stadium or sports venue experience strongly preferred Proven from-scratch cooking experience Strong business acumen with accountability and ownership mindset Exceptional organizational and multitasking skills Background or working knowledge in nutrition and athletic dietary programs preferred Confident, professional communicator capable of representing the brand at the highest level Schedule & Work Environment Flexible schedule required, including nights, weekends, and some holidays Fast-paced, high-expectation environment with multiple concurrent events Compensation Salary range: $95,000 - $110,000, commensurate with experience

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.

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for 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 .

Job Title: Food & Beverage Manager Reports to: General Manager / Director of Operations Department: Food & Beverage Salary: Salary + annual bonus We are seeking a highly motivated, experienced, and guest-focused Food & Beverage Manager to oversee all food and beverage operations at our property. This role is responsible for ensuring exceptional service, maintaining high standards of quality, and driving revenue and profitability through effective leadership and operational excellence. What you'll do - Direct and coordinate all F&B operations across outlets (restaurant, bar, banquets, in-room dining, etc.) Lead, train, and motivate staff to deliver exceptional guest experiences and uphold brand standards Develop and implement menus in collaboration with the Executive Chef to ensure variety, quality, and cost control Monitor inventory, ordering, and cost management to achieve budget goals Manage scheduling, labor, and staffing needs efficiently Ensure compliance with health, safety, and sanitation regulations Handle guest feedback and resolve complaints promptly and professionally Drive revenue through promotional activities, upselling, and special events Collaborate with Sales and Events teams to ensure flawless execution of banquets and catered functions Analyze financial reports and KPIs to identify areas for improvement and growth Who we're looking for - Proven experience (3+ years) in F&B leadership roles, preferably in a hotel or resort setting Strong leadership and team management skills Excellent interpersonal, communication, and problem-solving abilities In-depth knowledge of food and beverage trends, service standards, and cost controls Proficient in POS systems, inventory software, and Microsoft Office Ability to work flexible hours, including evenings, weekends, and holidays ServSafe or equivalent food safety certification preferred Physical Requirements - Ability to stand and walk for extended periods Lift up to 40 lbs as needed Comfortable working in fast-paced, high-pressure environments

Job DescriptionLocation: Greenville, NC Company: The Wilkinson Firm - Premium Hospitality and Event Staffing Premium Talent. Premium Attitudes. Premium Effort. At The Wilkinson Firm we do not just staff events we develop leaders. We partner with national hotel brands and event venues across Eastern North Carolina to deliver culinary excellence and unforgettable guest experiences. We are inviting an experienced Executive Chef Consultant to bring expert leadership and training to our growing culinary network. About the Role This is a contract position for a senior chef who thrives on mentorship and system-level influence. You will shape standards across multiple properties and coach our team of on-call chefs and kitchen staff. Responsibilities • Conduct quarterly training sessions for culinary and kitchen teams • Audit kitchen operations and food safety standards • Mentor emerging chefs and event cooks through hands-on coaching • Support menu planning for large banquets and catering events • Advise executive leadership on culinary strategy and presentation Qualifications • Ten or more years as an Executive Chef or Culinary Director • Strong background in banquets hotel operations and catering • Teaching mentoring and leadership skills are essential • Reliable transportation and flexibility to travel across Eastern NC Compensation and Benefits • 100 per hour contract pay • Mileage reimbursement for travel over 30 miles • Quarterly training schedule with flexible commitments • Opportunities to influence firm-wide culinary initiatives • Professional support from a premium hospitality network Join Us This is a chance to shape the culinary culture of a fast-growing premium staffing firm. Bring your expertise and help develop the next generation of leaders.

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

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

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

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university's dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university's commitment to sustainability, diversity, and community engagement. Responsibilities Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals. Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options. Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers. Schedule staff to maintain appropriate coverage for all dining venues and special events. Foster a positive, inclusive, and safe working environment. Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance. Ensure compliance with all local, state, and federal health and safety regulations. Implement and monitor food safety programs including HACCP and sanitation standards. Manage food purchasing, inventory control, and cost management to maximize operational efficiency. Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules. Monitor and control food waste, portion sizes, and labor costs. Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events. Education Culinary degree or equivalent professional culinary certification preferred. Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings. Must be able to lift 15 pounds. Application Process Candidates are required to submit their resume, four professional references and a cover letter. The application review will begin immediately and continue until the position is filled. A background investigation and reference check will be required prior to employment. For any questions or concerns, please contact *************. Equal Opportunity Employer Virginia Union University is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, sexual orientation, disability, gender identity, protected veteran status, or other protected class. For more information about Virginia Union University, visit VUU About Page.

Sodexo is seeking an Executive Chef 2 for ECU Health Beaufort Hospital, located in Washington, North Carolina. ECU Health Beaufort Hospital is a full-service campus of ECU Health Medical Center, one of eastern North Carolina's charming waterway communities on the Pamlico River. With 142 beds and hundreds of dedicated health care professionals representing more than 20 specialties, our progressive facility offers a wide range of inpatient and outpatient services. Enjoy a Monday - Friday work schedule with the ability to flex some weekends as business needs dictate. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being Incentives This position may be eligible for a sign on bonus. What You'll Do manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring have a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies; ServSafe/HACCP knowledge; previous experience working in a high-volume facility (healthcare experience preferred, but open to other segments); and strong mentoring skills and the ability to lead and inspire a culinary team. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

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

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

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

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

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

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