Executive chef jobs in Johnson City, TN

Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. There will be a lot of direct interaction with customers during production and through frequent sampling. The chef must be able to work in a clean and organized fashion since production happens in front of the customer. The chef will also need to be outgoing, friendly, and willing to answer any questions our customers may have. Essential Job Functions: * The first and most important responsibility becomes to acknowledge, greet, and engage all guests. * Prepare various finfish, shellfish, and fresh produce items to be used in the sushi. * Prepare, test, and maintain food safety records for sushi rice. * Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer. * Assemble custom sushi rolls at the request of the customer. * Responsible for training and assisting other Associates as needed. * Complete compliance of all Food City policies and procedures as well as Federal, State and Local government Food Safety Standards. * Constantly inspect and maintain the highest standards in product quality. * Monitor temperatures and shelf lives of all ingredients and retail packages. * Keep workstation and area neat and clean at all times. * Complete knowledge of sushi menu and all ingredients. * Actively market Food City Sushi Program following a regular sampling schedule. * Assist in ordering all supplies to achieve a minimum inventory, while avoiding out-of-product conditions. * Assist with maintaining proper signage. * Communicate customer comments and requests to Meat Department Manager. * Other duties may be assigned as needed. Qualifications: * Must be 18 years of age or older * Ability to meet standard Physical, Mental, and Visual demands * Ability to understand and follow verbal and/or written instructions, perform routine and repetitive tasks and have constant contact/interaction with various levels of individuals on a daily basis * Ability to attend on-site work during scheduled shifts to adhere to company time and attendance policies Benefits of working for Food City: 401(k) with company match, Employee Stock Ownership Plan, Weekly Pay Checks with Direct Deposit, Company paid Life and Disability Insurance, Medical Plan with wellness benefits, Dental Plan, Paid Holidays, Paid Vacations, Associate Offers, and so much more! About Food City: Food City is a privately held, family-owned company with a driving mission to "run the best store in town." Dedicated to giving back to the communities we serve, we encourage our associates to get involved with their local civic organizations. We consider our associates to be our greatest asset. Over 13% of the company is currently owned by our associates through our employee stock ownership plan, promoting tremendous pride in the services and products we provide. Whether your passion is baking, accounting, or trucking, Food City has a promising career opportunity for you. We offer flexible schedules to ensure our associates have ample time to spend with family and friends. If you're looking for a great career or the opportunity to try something different, consider becoming part of the Food City family.

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Schedule: Sunday - Thursday (12 pm - 10 pm) Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university's mission to provide an exceptional student experience. The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU's strategic vision for dining excellence. What You'll Do Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. 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 Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills 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 - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Essential Duties And Responsibilities Principles, practices, and procedures of food service production and presentation in a high volume environment. Menu design as well as purchasing methods and procedures. Food storage and inventory management as well as food service sanitation and safety. Advanced Culinary Skills Knowledge of P&L accountability Experience writing a variety of Diverse Menus & Recipes Scheduling Procurement & Inventory Control Knowledge of food trends with a focus on quality, production, sanitation, & presentation Within their assigned dining hall: Performs as the Head Chef at Park Place at the Pond Dining Hall. Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff. Provide oversight and supervision of culinary production; estimate food consumption; select, develop, and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance, and ensure compliance with safety and sanitation guidelines. Total culinary management of foodservice operation to include inventory, ordering, and receiving. Provides oversight and supervision of culinary staff (full-time, student, and non-student temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists dining hall operations in day-to-day activities as needed. Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points ( HACCP ) standards. Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners. Contributes to the department's success by performing other duties as needed in support of the department's mission. Knowledge of P&L accountability Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Possesses the ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests. Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness. Advanced Culinary Skills Minimum Qualifications Graduation from a four-year college or university with a major in dietetics, home economics or institution management, and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associate's degree with coursework in front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, or other related areas, and three years of food management experience; or an equivalent combination of education and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions. [Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections] Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions, but not be applicable to all positions. Preferred Qualifications Three years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable.

Morrison Healthcare **Salary: $51,000** **Hours of operation: 3am - 7pm, work schedule will vary, rotating weekends** **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **Job Summary** **Working as the Sous Chef,** you will be responsible for the successful operation of the Culinary Department for a healthcare facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating menus + Produces and execute catering events + Rolls out new culinary programs in conjunction with Company marketing and culinary team **Preferred Qualifications:** + A.S. or equivalent experience + Some progressive culinary/kitchen management experience, depending upon formal degree or training + Catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences helpful + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet 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. ***************************************************************************************************** **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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1486417 Morrison Healthcare STACEY MOONEY [[req_classification]]

Job Description Head ChefBristol, TN Gold Spectrum is a dynamic, fast-paced hemp processor located in Bristol, Tennessee. We are proud of our mission to produce high-quality cannabinoid products that make a meaningful difference in people's lives. With a growing team of dedicated employees, we believe in supporting our workforce in every way, including offering fresh, high-quality meals. We're seeking a passionate and reliable Chef to take charge of preparing daily meals for our on-site team of over 200 employees. In this role, you will oversee the planning, preparation, and execution of daily meals served to our warehouse team. You'll work in a repurposed school kitchen equipped with some commercial-grade tools, producing hearty and tasty meals. This is a hands-on, high-volume role for a skilled culinary professional who can manage time and resources efficiently. Key Responsibilities:1. Prepare and serve daily meals for over 200 employees, ensuring quality, taste, and presentation standards.2. Plan and execute a rotating menu that accommodates a variety of tastes and dietary needs.3. Manage kitchen operations, including food prep, cooking, portioning, and plating.4. Maintain cleanliness and sanitation standards in accordance with food safety regulations.5. Monitor inventory and coordinate ingredient purchasing with a keen eye toward budget awareness.6. Operate and maintain commercial kitchen equipment, ensuring all tools and appliances are in working order. Who You Are:1. A self-starter with strong organizational and time-management skills2. Comfortable working in a high-volume food service environment3. Passionate about preparing quality meals with care and consistency4. Flexible and adaptive. Able to pivot as schedules and needs shift5. Team-oriented with a positive, solutions-focused attitude Benefits/Compensation: Salary: Negotiable Health insurance Dental insurance Vision insurance Paid time off Product Allowance Discounts

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

The Inn at Crestwood is looking for a full-time, Sous Chef to provide exceptional food services to guests. The Job A typical day for a Sous Chef includes preparing food in accordance with restraint standards while providing exceptional customer service. Job Duties Include: · Set up equipment and prepare food based on the business forecast?and?catering contracts. · Prepare salads, sandwiches, cold and hot food entrees and other prepared foods according to portion and quality standards specified in recipes. · Possess complete knowledge of menu and recipes, including preparation procedures, plating, garnishment, portions size and presentation and?special handling instructions. · Ensure attractive presentation of all food and beverage products. · Assist in ordering, receiving, and storing of all food and beverage related products. · Assist the Food & Beverage Manager and banquet staff with catering events · Set up and stock stations with all necessary supplies. · Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces). · Cook menu items in cooperation with the rest of the kitchen team. · Clean up station and take care of leftover food. · Stock inventory appropriately. · Ensure that food comes out simultaneously, in high quality and in a timely fashion. · Comply with nutrition and sanitation regulations and safety standards. · Maintain a positive and professional approach with coworkers and customers. What would make me successful in this role? Cooking experience Understanding of various cooking methods Knowledge of food safety Ability to work in a fast-paced environment Attention to detail Availability to work a flexible schedule: weekends, and holidays Benefits Medical, Dental, and Vision plans - Eligible 1st of the month after 30 days Company-Paid Life and AD&D Insurance and Long-term Disability Flexible Spending/Dependent Care Account Short-term Disability & Accident plans Employee Assistance Program 401(k) Retirement Plan with company match Paid Vacation - up to 10 days per year Paid Sick time - up to 5 days per year 7 paid Holidays per year Referral Program - Earn $500 for referring someone Employee Recognition Program - earn gift cards Employee discounts On-Demand Pay - Access to earned wages before your regular paycheck About Us The Inn at Crestwood is managed by Aileron Management. Our goal is to empower our associates in the pursuit of a successful career - because when you grow, we grow. Our team is fun; our benefits are competitive; and our opportunities for career advancement are plentiful - but it's genuine passion for service that brings us all together. Sound like you? Check us out and apply for a new career today! The Inn at Crestwood is a 14 room boutique hotel located just 3.9 miles from downtown Blowing Rock. Originally built in 1949, the Inn at Crestwood also caters to specialized events such as weddings, family reunions, and holiday parties. The Inn at Crestwood allows for the perfect mountain getaway while still being close to Blowing Rock, Boone, and Banner Elk. We're 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. This organization participates in E-Verify. This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Requirements Must be at least 18 years old Attention to detail Hotel experience preferred Cooking experience Ability to work weekends and holidays Salary Description $18.00-19.00/hour

The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives. Supervises all Hard Rock food outlets, and kitchen personnel. Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting. Procures food supplies and kitchen equipment from approved suppliers as needed and approve the quality of foods received. Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products. Consults with catering sales manager and clients to create, adapt, and tailor special menu. Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit. Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and knowledge of Asian cuisine with wok cooking experience. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Prior experience opening new properties/outlets strongly preferred. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. All applicable health, sanitation, and licensing ordinances. Food products, standard recipes, and proper preparation. Computer programs and applications. Standard safety and sanitation practices for food and beverage service. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Use all tools associated with the position including but not limited to knives, slicers, and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items. Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience. Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals. Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Observe and direct actions of subordinates. Participate in the development and administration of goals, objectives, and procedures. Establish and maintain effective working relationships with those contacted in the course of work. Be flexible to work varying shifts and time schedules as needed. This position spends time on the Casino floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold. Additional Details #hiringimmediately

Full-time Description For over 175 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences-from Orvis -endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership, we are embracing an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. THE ROLE Chetola Resort is seeking a skilled and driven Sous Chef to support our Executive Chef and culinary team at Timberlake's Restaurant. In this leadership role, you'll oversee daily kitchen operations, support menu execution, and help lead a team of cooks and prep staff to deliver high-quality dishes to both resort guests and local diners. This is an exciting opportunity for a hands-on culinary professional who thrives in a fast-paced, upscale resort setting and is passionate about hospitality and teamwork. WHAT YOU'LL DO Kitchen Operations & Food Quality Supervise day-to-day kitchen operations across all meal periods, ensuring efficiency and excellence Ensure all food is prepared and presented in accordance with resort recipes, portioning, and plating standards Maintain inventory, track waste, and assist with ordering to ensure optimal product usage and cost control Support menu development and specials planning in collaboration with the Executive Chef and Chef de Cuisine Team Collaboration & Leadership Lead and motivate line cooks and kitchen staff with professionalism and a commitment to growth Assist with scheduling, training, and performance oversight for kitchen employees Foster clear communication between kitchen and front-of-house teams to ensure smooth service Step in to lead the kitchen in the absence of the Executive Chef or Chef de Cuisine Sanitation & Safety Enforce kitchen safety and sanitation standards to maintain a clean, compliant work environment Oversee proper food storage, rotation, labeling, and temperature monitoring Ensure all team members uphold health code regulations and culinary best practices Requirements ABOUT YOU A passionate and reliable culinary professional with strong leadership skills Thrives in high-volume, high-quality culinary settings with a focus on guest satisfaction Brings creativity, attention to detail, and a collaborative spirit to the kitchen Demonstrates the ability to remain calm and focused under pressure REQUIREMENTS Minimum 2 years of culinary leadership experience; resort or high-end restaurant background preferred AAS in Culinary Arts or equivalent professional experience preferred Serve Safe Certification or ability to obtain within 60 days Available to work evenings, weekends, and holidays based on business needs Physical ability to lift, carry, stand, and move for extended periods WHY CHETOLA One of the largest private employers in the county with strong potential for career growth Join a dedicated and growing team shaping the next era of a beloved mountain resort Contribute meaningfully to a culture rooted in connection, craftsmanship, and care Competitive pay Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, and supplemental benefits as well as PTO, and on-property perks Chetola Resort is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by applicable law.

Council Oak Steak & Seafood is part of the Hard Rock International brand. With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company's two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida. In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards. For more information on Hard Rock International visit ***************** Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all-inclusive for this position) The Chef is responsible for directing and managing the day-to-day kitchen operations and supporting staff in daily functions. Our ideal candidate is a proven empathetic leader, passionate about food and developing teams with experience in high-volume and high-pressure environments. They will understand the importance of training to ensure high-quality food preparation and hygiene standards and be responsible for communication and motivating kitchen staff in a safe and sanitized environment. This is an opportunity for the right Chef to join the Council Oak Steak &Seafood Bristol team and embrace the culture of fine dining in a unique atmosphere while encompassing the brand mission, values, and high-quality standards. * Creates an atmosphere that induces guests to make Hard Rock Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. * Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives. * Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of the department. * Lead, direct, and manage BOH operations. Maintain regular presence throughout the department. * Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible. * Provide direction for menu and recipe development and execute consistent, high quality food presentation. * Effectively control costs of food and related purchases in alignment with budgeted expectations. * Communicate and coordinate regularly with the General Manager and others as needed. * Participate in bi-monthly inventories. Recommend appropriate actions based on results of inventory reporting. * Support standards for purchasing, receiving, and storage of food, supplies, and equipment. * Ensure the proper handling, maintenance, and storage of all department equipment. * Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. * Conduct training on food knowledge and menu composition as needed. * Manage relationships with vendors. * Create and develop goals and operational strategies for the operations that are aligned with the company brand standards. * Communicate and ensure staff accountability. * Review weekly forecasts and planning of cost expenditures and monitor actual sales, revenues, and expenses, food costs, and budgets. * Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. * Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. * Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting. * Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products. * Consults with catering sales manager and clients to create, adapt, and tailor special menu. * Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit. * Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs. * Attend and participate in meetings, completing follow-up as assigned. * Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years' experience as Chef in a fine-dining establishment with sizeable conference and banqueting facilities. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): * Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations. * Must successfully pass background check. * Must successfully pass drug screening. * Must be at least twenty-one (21) years of age. * Prior experience opening new properties/outlets strongly preferred. KNOWLEDGE OF: * Pertinent federal, state, and local laws, codes, and regulations. * All applicable health, sanitation, and licensing ordinances. * Food products, standard recipes, and proper preparation. * Computer programs and applications. * Standard safety and sanitation practices for food and beverage service. * Complete understanding of kitchen operations. * Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: * Use all tools associated with the position including but not limited to knives, slicers, and choppers. * Review and comprehend recipes and other necessary documentation. * Inspect quality of all food items. * Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience. * Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals. * Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. * Communicate clearly and concisely, both orally and in writing. * Observe and direct actions of subordinates. * Participate in the development and administration of goals, objectives, and procedures. * Be flexible to work varying shifts and time schedules as needed. * This position spends time on the Casino floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold. Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA),it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Age Requirements 21+

**Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.** **Schedule: Sunday - Thursday (12 pm - 10 pm)** Sodexo is seeking an Executive Chef at ETSU in Johnson City, TN. East Tennessee State University (ETSU) Dining Services is a dynamic, multi-unit program serving over 17,000 students, faculty, staff, and campus visitors daily. Dining at ETSU features The Dining Hall, catering services, concessions, and several innovative National and local retail concepts such as Peppers Grill, The Blended Pedaler, and Just Baked smart vending. The program emphasizes culinary excellence, food safety, sustainability, customer service, and innovation, aligning with the university's mission to provide an exceptional student experience. The Executive Chef I will join a highly collaborative leadership team dedicated to delivering best-in-class dining through culinary creativity, operational consistency, and student-centered service. This role offers the opportunity to directly influence menu development, quality standards, and team training across multiple locations while supporting ETSU's strategic vision for dining excellence. **What You'll Do** + Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; + Have a working knowledge of automated food inventory, ordering, production, and management systems; + Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; + Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; + Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services. **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** + Exemplary communication skills with the ability to lead a large team; + Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities + Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team + Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills **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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-TN-JOHNSON CITY_ **System ID** _983989_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$42500 to $64240_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Morrison Healthcare Salary: $51,000 Hours of operation: 3am - 7pm, work schedule will vary, rotating weekends Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a healthcare facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events * Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: * A.S. or equivalent experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet 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. *************************************************************************************************** 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1486417 Morrison Healthcare STACEY MOONEY [[req_classification]]

Head ChefBristol, TN Gold Spectrum is a dynamic, fast-paced hemp processor located in Bristol, Tennessee. We are proud of our mission to produce high-quality cannabinoid products that make a meaningful difference in people's lives. With a growing team of dedicated employees, we believe in supporting our workforce in every way, including offering fresh, high-quality meals. We're seeking a passionate and reliable Chef to take charge of preparing daily meals for our on-site team of over 200 employees. In this role, you will oversee the planning, preparation, and execution of daily meals served to our warehouse team. You'll work in a repurposed school kitchen equipped with some commercial-grade tools, producing hearty and tasty meals. This is a hands-on, high-volume role for a skilled culinary professional who can manage time and resources efficiently. Key Responsibilities:1. Prepare and serve daily meals for over 200 employees, ensuring quality, taste, and presentation standards.2. Plan and execute a rotating menu that accommodates a variety of tastes and dietary needs.3. Manage kitchen operations, including food prep, cooking, portioning, and plating.4. Maintain cleanliness and sanitation standards in accordance with food safety regulations.5. Monitor inventory and coordinate ingredient purchasing with a keen eye toward budget awareness.6. Operate and maintain commercial kitchen equipment, ensuring all tools and appliances are in working order. Who You Are:1. A self-starter with strong organizational and time-management skills2. Comfortable working in a high-volume food service environment3. Passionate about preparing quality meals with care and consistency4. Flexible and adaptive. Able to pivot as schedules and needs shift5. Team-oriented with a positive, solutions-focused attitude Benefits/Compensation: Salary: Negotiable Health insurance Dental insurance Vision insurance Paid time off Product Allowance Discounts

Kitchen SupervisorLocation: EAST TENNESSEE STATE UNIVERSITY - 10481021Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type: Full-time Pay Range: $18 per hour - $20 per hour University students with restrictions on number of hours they can work, including international students, should apply for open student worker positions at the school they attend. You can search student worker jobs here (*************** paradox. ai/7nq0G05) Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Kitchen Supervisor at Sodexo, you are a master multitasker and a quality-of-life improver. You will provides oversight at the direction of management on-site to coordinate routine work activities of service employees engaged in food operations, including but not limited to fast casual, coffee/counter service, cafeterias, events/banquets, casual dining and cafes. Responsibilities include:Provide support to management in the daily oversight of key functions and employees during the normal course of business Assist in ensuring a safe working environment throughout the facility for all employees. Facilitate orientation and training of employees Work with customers to ensure satisfaction in such areas as quality, service, and problem resolution. Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 1 or more years of related work experience. Previous supervisory experience preferred. Additional Requirements: Not Applicable (N/A) Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. 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 culture and belonging 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. Should you need assistance with the online application process, please complete this form.

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

Under the direction of the Executive Sous Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Responsibilities Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. Place & check food requisitions in accordance with menus. Handle and follow up all incidents immediately, and report accurately Train staff at lower levels and coach and direct employees to perform to Kitchen Operations. Use correct techniques, procedures and recipes for preparing and cooking food. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations Maintaining food cost to parameter given by the company. Check food cost on a daily basis and ensure continual awareness of monthly food cost. Develop and maintain high standards of hygiene within kitchens. Keeping outlet ahead of HACCP standards Ensure service is fast, fun, friendly, fresh, and focused. Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations. Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service. Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate. Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards. Comply with all internal policies and procedures. Performs other duties as assigned. Qualifications Culinary degree required and a minimum of four (4) years of culinary experience along with two (2) years of kitchen supervisory experience or the equivalent combination of education and experience. Training in Pastry, Garde Manger, Butchery, Bakery, Hot Production, Japanese Cooking, A La Carte, Buffet, and Kitchen Artistry outlets required A sound knowledge of Japanese, American, and European style of cooking required.

Full-time Description For over 175 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences-from Orvis -endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership and visionary leadership, Chetola is entering an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. This transformation includes revitalized operations, elevated service standards, and a dynamic new culinary leadership team committed to excellence and innovation. THE ROLE Chetola Resort is seeking a talented and motivated Banquet Sous Chef to join our newly reimagined culinary team at Timberlake's Restaurant. Reporting to the Executive Chef, this key leadership role supports all aspects of banquet kitchen operations, ensuring flawless event execution, consistently high-quality food, and exceptional guest experiences that reflect our renewed vision. This is a rare opportunity to play a pivotal role in shaping the next era of Chetola's culinary program. If you thrive in a fast-paced, high-volume environment and are passionate about hospitality, teamwork, and excellence, we'd love to meet you. WHAT YOU'LL DO Banquet Culinary Operations Oversee food preparation and execution for all banquet events in alignment with Chetola standards Ensure all dishes are prepared and presented consistently and in accordance with recipes Monitor inventory, food quality, and kitchen cleanliness to ensure safe and sanitary operations Collaborate with the Executive Chef to refine menus and prepare for events Ensure proper food storage, labeling, and rotation in compliance with food safety protocols Team Collaboration & Leadership Supervise and support banquet kitchen staff during events, setting the tone for excellence and teamwork Communicate effectively with front-of-house and culinary team members to coordinate service Participate in training, onboarding, and ongoing development of banquet culinary staff Lead by example with a strong work ethic, positive attitude, and commitment to guest satisfaction Equipment & Sanitation Oversight Maintain a working knowledge of all kitchen equipment including broilers, fryers, grills, and steamers Enforce health and safety standards in all work areas and uphold food service sanitation certifications Requirements ABOUT YOU A passionate and detail-oriented culinary professional with a proven background in banquet or high-volume culinary operations. Committed to quality, consistency, and delivering memorable guest experiences A collaborative team player who communicates clearly and leads with integrity Able to maintain composure and efficiency in high-pressure, fast-paced environments REQUIREMENTS Minimum of 2 years of culinary experience; prior banquet experience in a high volume upscale resort or hotel strongly preferred AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience Serve Safe Certification or ability to obtain within 60 days Available to work evenings, weekends, and holidays based on business needs Physical ability to lift, carry, stand, and move throughout shifts Deep understanding of safe food handling and kitchen sanitation practices WHY CHETOLA One of the largest private employers in the county with a dynamic work setting and strong potential for career growth Join a dedicated and growing team shaping the next era of a beloved mountain resort Contribute meaningfully to a culture rooted in connection, craftsmanship, and care Competitive pay Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, and supplemental benefits as well as PTO, and on-property perks Chetola Resort is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by applicable law.

Salary: $51,000 Hours of operation: 3am - 7pm, work schedule will vary, rotating weekends Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a healthcare facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet 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. *************************************************************************************************** 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1486417 Morrison Healthcare STACEY MOONEY [[req_classification]]

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