Executive chef jobs in Lynchburg, VA

*The Art of Living Retreat Center is looking for a LEAD SOUS CHEF.* *Title*: Lead Sous Chef *Department*: Kitchen *Job type*: Full-Time Position; On-Site The Art of Living Retreat Center is an award-winning mountaintop wellness center in scenic Boone, NC. Surrounded by nature, we offer immersive experiences through the powerful practices of meditation, mindfulness, yoga, and Ayurveda. The Lead Sous Chef will assist the Head Chef in preparing stellar vegetarian meals, and ensuring the kitchen is always clean and sanitized. You will find yourself putting away deliveries and assisting the Head Chef as needed. If you enjoy serving others, this job may be for you. *What you'll do here:* * Prepare high-quality, affordable, flavorful, vegetarian food * Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations * Monitor inventory and purchase supplies and food from approved vendors * Assist in directing kitchen staff in meal preparation, creation, plating, and delivery * Identify and introduce new culinary techniques * Prepare meals and complete prep support as needed * Develop seasonally changing menus, together with the Head Chef. * Take responsibility for the beautiful presentation of dishes on the Buffet. * Keep track of stock levels and order ingredients or inform Head Chef when running low. * Adapt to the growth of the restaurant, with the potential to serve up to 500 meals per day. * Manage kitchen inventory using computer programs (MS Office, restaurant management software, POS) *Skills and Qualifications* ● Minimum of 2 years of leadership experience working as a Sous Chef or Cook ● Experience managing staff ● Culinary trained ● Experience cooking buffet style is preferred ● Working knowledge of all kitchen hygiene standards ● Fully computer literate ● Creative ● Passionate about cooking ● Presentable ● Team player ● Ability to work to a budget ● Experience working in a minimal-waste way ● Must have a great work ethic ● Proven track record ● This is a vegan/vegetarian concept restaurant so although you don't have to have vast experience with cooking with plant-based food you do need to be excited about this *Benefits* * Subsidized health/dental insurance after 90 days (Full-time only) * Paid vacation and sick time after 90 Days (Full-time only) * Generous 401k enrollment after 1 year (Full-time only) *Employee Perks* * Free wifi * Subsidized meal cards (Meals free for kitchen & dining employees) * Complimentary meditation and yoga classes * Complimentary participation in our Signature Happiness & Silence Retreats * Opportunities for advancement within the organization * Monthly Employee Appreciation Events - Bonfire, Dinner, Kayaking * Opportunity to engage in a wholesome lifestyle of self-sufficiency, meaningful work, inner development, and accomplishment * Opportunity to live and work in a beautiful and serene environment *About The Art of Living Retreat Center* Opened in 2012, the Art of Living Retreat Center is an outgrowth of the Art of Living Foundation's 40+ year global commitment to health, happiness, and Ayurveda. Our community is built around a spiritual and wellness focus. While this may not necessarily be in your background, you should be able to deeply understand and appreciate this approach to life. For those who are inclined towards this lifestyle, there are plenty of opportunities for personal growth. Job Type: Full-time Benefits: * 401(k) * Dental insurance * Food provided * Health insurance * Paid time off Shift: * Day shift * Evening shift Application Question(s): * How many years of leadership experience do you have as a Chef or Sous Chef? Work Location: In person

A premier luxury catering and events team is looking to add an experience Catering Executive Sous Chef to their team in the DC area. This role will oversee daytime kitchen production, lead client tastings, and support execution of high-end on-premise and off-premise events. The ideal candidate will bring fine dining standards, leadership skills, and strong organizational abilities to a fast-paced, high-volume environment. This is an excellent opportunity for a polished culinary professional who thrives in high-end, event-driven environments and is passionate about delivering exceptional guest experiences. Key Responsibilities: Oversee daily culinary production and ensure timely, precise preparation Lead tastings for clients in partnership with sales and culinary leadership Execute VIP off-premise events, managing on-site kitchen operations Collaborate on seasonal menu development and refinement Maintain food safety, organization, and operational standards Mentor junior culinary staff and ensure consistent quality Support purchasing, inventory control, and labor management Qualifications: Graduate of a recognized culinary institution (preference of CIA or Johnson and Wales) 7+ years in fine dining, luxury hotel, or elite catering environments Expertise in modern cooking techniques, plating, and large-scale production Strong communication skills and polished client-facing presence Flexible schedule with availability for evenings and weekends Proven ability to lead under pressure with meticulous attention to detail Ability to commute to Washington DC area Compensation: $100,000 - $120,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more! This position won't be available for long so if interested, please apply with an updated resume! only qualified, local candidates will be contact

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

Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards. Required Strong understanding of cooking fundamentals - prep and line, including meat cutting, sauce making, and sanitation protocols Leadership and supervisory skills Excellent written and verbal communication skills Strong attention to detail and organizational skills Industry specific strategic and analytical knowledge Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications) Serve safe certification Must be at least 18 Preferred Classical culinary training Strong knife skills Understanding and ability to adhere to ABC regulations Typical Schedule Days: Varies, including weekends and holidays Hours: Varies, including evenings Core Responsibilities Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef Oversee inventory and places orders as needed Assist with daily operations of cooking, serving, and dishwashing Oversee and participate in putting away stock, including alcohol, in the correct manner Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation Provide and oversee training for kitchen staff and kitchen management staff Participate in monthly inventory Monitor scheduling of kitchen staff Perform and oversee proper portioning and correct food processes Ensure that items for service are prepared safely and correctly Other duties as assigned by management For more information, contact us at ************ or ***********************************.

The Lead Cook at the Gaston Food Hub is a highly skilled, hands-on culinary professional who serves as the frontline supervisory leader for the kitchen staff during assigned shifts. This role is responsible for ensuring the efficient execution of all culinary operations across the hub's four dining concepts. The Lead Cook coaches fellow cooks, enforces strict food safety protocols, and acts as the immediate operational support to the Sous Chef. Job Responsibilities Operational Leadership & Coaching Lead the Line: Serve as the designated shift leader in the absence of the Sous Chef or Manager, directing the flow of production and ensuring all stations are set up and running efficiently. Task Delegation: Assist management in delegating daily tasks and ensuring that all Food Service Workers and Cooks understand and execute their assignments correctly. Training and Quality Control: Provide hands-on coaching and training to kitchen staff on specific cooking techniques, recipe execution, and safety procedures. Conduct regular checks of food output for quality, temperature, and plate presentation consistency. Problem Resolution: Address immediate, minor operational and staff performance issues on the line, escalating complex matters to the Sous Chef or Manager. Culinary Production and Execution Prepare, cook, and present high-quality menu items across all four dining concepts according to standardized recipes and production guides. Maintain speed and efficiency in production to meet high-volume demands during peak meal periods, including late-night service. Ensure proper use and maintenance of all commercial kitchen equipment (grills, fryers, ovens, etc.). Food Safety and Inventory Enforcement: Actively enforce all food safety and sanitation standards (HACCP) among the culinary team, ensuring a clean and safe working environment. Accurately monitor, document, and manage product temperatures and holding times. Assist with verifying and receiving deliveries, and ensure strict adherence to the First-In, First-Out (FIFO) inventory rotation system. 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 Minimum of 2 years of progressive hands-on experience as a Cook in a high-volume commercial kitchen environment. Minimum of 1 year of experience in a leadership, supervisory, or training capacity within a kitchen setting. Proven ability to read, follow, and teach others to follow standardized recipes accurately. Must be able to successfully work a rotating shift schedule, which includes covering day shifts (breakfast/lunch) and evening/late-night shifts. Strong knowledge of kitchen sanitation procedures and food safety principles (ServSafe certification is highly preferred). Exceptional communication and delegation skills. Preferred Current ServSafe certification. Experience working in a multi-concept dining environment. Physical Requirements Ability to stand and walk for extended periods (up to 8 hours per shift). Ability to lift, carry, push, and pull up to 50 pounds frequently. Requires frequent bending, reaching, and stooping in a fast-paced environment. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout 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.

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

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Sous Chef Schedule: 40 Hours per week, 10 hour shifts, includes weekends and holidays Pay: $75,000 - 80,000 depending on experience Who We Are: At The Cypress of Charlotte, we offer more than just a workplace - we offer a vibrant, resort-style environment where meaningful work meets a strong sense of community. As Charlotte's premier Life Plan Community, nestled on 65 scenic acres in SouthPark, The Cypress blends luxury living with compassionate care. Our team is made up of talented, diverse professionals who are deeply committed to making a positive impact every day. If you're looking for a warm, supportive setting where your contributions are valued and your work truly matters, The Cypress of Charlotte is a place where you can thrive! What We Offer: * Medical, dental, and vision insurance * Life insurance * AD&D insurance * Long-term disability insurance * 401(k) with company match * Generous PTO and paid holidays * Employee assistance program * On the Bus Line with discounted bus tickets * Employee discount program * Employee appreciation bonuses * Free employee meals and parking * Optional Daily Pay - Work today, get paid today * An exceptional work environment that is both engaging and fun! Position Summary: The Cypress of Charlotte is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of the Executive Chef and the Director of Food and Beverage Services, the Executive Sous Chef will assume responsibility for the entire operation. Primary Responsibilities: * Clarifies and organizes all employee work assignments and schedules. * Assists the kitchen staff in all aspects of service as required. * Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. * Responsible for the direction of the department in the absence of the Executive Chef. * Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. * Assists with annual performance reviews for all kitchen employees. * Interviews job applicants as needed. * Maintains work schedules for kitchen employees. * Assists in ongoing in-service education programs for employees. Assists in the leadership of regular meetings with kitchen staff. Qualifications: * Ability to perform simple arithmetic and understand measurements and conversions. * Three years' experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable. * Culinary education or two years' college. * One year of supervisory experience. * Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. * Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. * Must be ServSafe Certified. * Must be able to effectively communicate, read, write, and follow oral and written instructions in English. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! Drug-free workplace. EEO & E-verify employer. #sponsor

Job Details Virgina Beach - The Hampton Social - Virginia Beach, VA Full Time $70000.00 - $85000.00 Salary Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork. Responsibilities Operational Management Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols. Supervise inventory management (ex. receiving, storing, and rotation of ingredients) to maintain freshness and quality. Ensure the kitchen operates efficiently during service, addressing operational challenges promptly. Team & Leadership Development Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards. Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff. Lead staff training on culinary techniques, safety practices, and sanitation standards. Financial Management Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency. Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency. Support inventory accuracy and cost-saving initiatives to ensure financial efficiency. Safety Compliance Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols. Train staff on proper food handling, equipment use, and allergen awareness. Conduct routine inspections to maintain a clean and safe work environment. Culinary Excellence Maintain consistency and quality across all menu items by adhering to recipes and preparation standards. Partner with the FOH team to ensure seamless coordination during service and timely food delivery. Address guest feedback related to food quality and resolve concerns to enhance the guest experience. Supervisory Responsibilities BOH Oversight Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts. Act as the primary BOH leader in the absence of the Executive Chef. FOH Collaboration Work with FOH leadership to maintain communication and alignment on operational flow and guest needs. Additional Responsibilities Assist in creating kitchen staff schedules to ensure balanced shift coverage. Monitor staff performance and provide feedback to support growth and compliance with company policies. Qualifications Culinary degree or equivalent experience preferred. Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen. Strong leadership skills with the ability to mentor and support a culinary team. Knowledge of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software and inventory systems. General Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 45-50 per week, with variations based on business needs. Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting. Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 70-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Set Sail on Your Culinary Journey 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, 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 2025 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. What You'll Do 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. Your daily impact will include: * 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. Ideal 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. Additional Requirements * 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. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!) Free short-term disability, life insurance, & access to our employee assistance program Paid time off (PTO) w/ immediate access to 5 PTO days before your 90 days! 403(b) retirement plan with up to a 6% matching Educational assistance & professional development opportunities Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products Fast-growing nonprofit with tons of advancement opportunities Givens Highland Farms, a nonprofit continuing care retirement community (CCRC), is hiring for a full-time Executive Chef to support our dining department. Reporting directly to the Dining Services Director, the primary purpose of this position is to provide direct leadership, supervision, technical guidance, and support to the Dining Services Department. You will oversee and direct all activities for the Independent Living Kitchen, and assist with the Health Care Center Kitchen operations as well, all in compliance with Givens policies and vision to assure the highest degree of quality care at all times. What You'll Do: Directly responsible for IL Kitchen operations and provide support for the HCC Kitchen Responsible for inventory control of all products for Independent Living Responsible for recruiting, hiring, training, directing and evaluating staff who work under your authority Monitor and control team member scheduling and developing the work plan to meet budget guidelines Plan menus, develop recipes, and direct production schedule and quantities Responsible for overall department sanitation; ensures that the department meets all local and federal sanitation and food handling codes Works cooperatively and actively with maintenance department to ensure high standards of maintenance of food service areas Inspects foods and meats in storage, checks equipment in cooking area often to assure safety and sanitation standards Assists in the planning and execution of catering events for Givens Highland Farms Perform any other duties and/or tasks that may be assigned on an as-needed basis by an authorized supervisor What you'll Need: Minimum 2 years Executive Chef experience in hospitality, multi-unit, medium volume food service operations Culinary degree and/or certificate achievement preferred Knowledge of dietary requirements and restrictions for senior adults Enthusiasm to work in high paced environments Creative mindset with an in depth understanding of cost control Working knowledge of various computer software programs (MS Office, restaurant management software, & POS systems) Bilingual in English and Spanish preferred Compensation is $75,000 - $80,000 annually based on experience, in addition to our comprehensive benefits package. Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have four communities (two life plan communities and two affordable communities) with plans for many more in the coming years. #SJ

Department: Culinary Direct Report: Executive Chef Purpose: Support Executive Chef in executing culinary operations for a full-service restaurant, ensuing proper labor management, quality control, and consistency of food preparation. * Independently manages culinary personnel, specifically Dishwasher/Stewards and Cooks, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. * Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. * Responsible for assigned kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc. * Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process. * Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. * Complete assigned employee performance reviews/evaluations as required. * Serve as kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. * Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. * During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. * Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. * Have full knowledge of all menu items, daily features, and promotions. * Develop menu according to industry trends in food preparation, creating exciting new dishes on a rotational basis as determined by EOS F&B Leadership and General Manager. * Manage food cost of all menu items and ensure pricing reflects necessary cost of goods and services. * Consistently work in different culinary stations daily, based on needs. * Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. * Ensure proper operation/maintenance of all kitchen equipment and tools. * Check all stations at the end of every shift for proper food storage and sanitation. * Practice conscious knowledge of food allergies and safety in preparation. * Lead by example through a clean and organized station and kitchen. * Liaise daily with outlet managers to keep open lines of communication regarding guest feedback. * Expedite food regularly, practicing and training for proper timing of food courses. * Coordinate workflow to ensure a smooth-running operation. * Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. * Demonstrate a team-focused attitude and encourage collaboration. * Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures. * Attend meetings and training sessions as required. * Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace. ESSENTIAL FUNCTIONS OF THE JOB: * Ability to remain standing for up to 10 hours * Ability to remain stationary in desk/meeting environment for up to 8 hours * Ability to move up and down stairs occasionally * Ability to move quickly based on guest needs * Ability to regularly move and lift up to 50 lbs. * Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc. * Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift * Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time * Ability to lift above head, such as accessing storage or exchanging glassware racks * Ability to visibly survey areas clearly and inspect visual details such as finished dishes * Ability to communicate and exchange information effectively * Ability to read, write, speak, and understand basic English * Ability to complete a satisfactory background check * Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner * Ability to work flexible hours based on business needs including midweek and weekend days TECHNOLOGY AND EQUIPMENT USED: * Microsoft Office, including Outlook, Word, and Excel programs. * Point of Sale Software/Ticket Printer * Reservations Software * Phone * Scheduling, Time Keeping, and Labor Management Software * Computer and Printer * Time Clock * Basic Cleaning Chemicals & Tools (mop/bucket, broom/dust pan, vacuum, sanitizers and rags) * Refrigeration Units & Freezers * Automatic Dishwasher * Kitchen Equipment (oven/stoves, fryers, steamers, grills, etc.) * Commercial Stand Mixer * Meat Slicers * Sous Vide Machine * Mandolin * Commercial Food Processors and Blender * Step Stool * Golf Cart (where applicable) WORKING ENVIRONMENT: * Work will primarily take place in a hotel resort and restaurant environment, in back of house kitchen areas. * Group and solo work. * Exposure to various hazardous chemicals, to be used only as instructed. KEY SKILLS & EXPERIENCE REQUIRED: * 4+ years of professional kitchen leadership experience in a full-service restaurant * Some banquet/event experience a plus * Some classroom culinary training a plus, but not required * Strong understanding of culinary preparations and advanced knife skills * Successful completion of satisfactory background check * Available and willing to work flexible hours based on business needs including weekdays and weekends. * Demonstrates strong communication, organizational, and problem-solving skills. * Expresses sincere enthusiasm for the role and passion for culinary * Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality. No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

**Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do?** **SALARY:** $55,000 - $60,000, bonus eligible **LOCATION:** Devils Backbone Brewing Company - Outpost Taproom **SHIFT:** + Days, nights, weekends, and holidays are required. + 8-12+ hour shifts. **COMPANY:** Michelob ULTRA. Cutwater Spirits. Budweiser. Kona Brewing Co. Stella Artois. Bud Light. That's right, over 100 of America's most loved brands, to be exact. But there's so much more to us than our top-notch portfolio of beers, seltzers, and more. We are powered by a 19,000-strong team that shares our passion to create a future with more cheers. We look for people with talent, curiosity, and commitment and provide the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? **JOB SUMMARY:** The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations. **JOB RESPONSIBILITIES:** + Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. + Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly. + Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development. + Ability to perform all line cook and prep cook duties and step to assist during peak times. + Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels. + Prepare daily specials for FOH managers and staff and notify when low or sold out. + Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.). + Assists in training of kitchen staff for growth and development. + In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. + Implements proper quality control procedures guaranteeing standards. + Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately. + Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior. **JOB QUALIFICATIONS:** + High school diploma or equivalent required; Associate degree or higher preferred. + Minimum of 3-5 years significant restaurant kitchen experience. + Excellent leadership skills with the proven track record to lead and empower team members. + Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.). + Expert-level knowledge of food and beverage industry including BOH operations. + Excellent organizational and interpersonal skills with an ability to work in a team environment. + Capable of handling personal responsibilities in a high-stress, fast-paced work environment. + Aptitude to work with and troubleshoot equipment. + Ability to lift and/or move up to 60lbs and stand for 8+ hours per shift. **WHY ANHEUSER-BUSCH:** At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years, we have delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. 99 percent of the products we sell in the U.S are made in the U.S. with more than $700 million in high-quality ingredients sourced from American farmers and more than $7 billion in goods and services purchased from U.S. suppliers, and we have invested nearly $2 billion in our 100 facilities across the country over the past five years. Through these investments, and as a leading American manufacturer and the nation's top brewer, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only brewer that invests in the U.S. at this scale. **BENEFITS:** + Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts + Life Insurance and Disability Income Protection + Generous Parental Leave and FMLA policies + 401(k) Retirement Savings options with a company matching contribution + Chance to work in a fast-paced environment among a company of owners + Free Beer! \#AC-3 **WHY ANHEUSER-BUSCH:** Anheuser-Busch is here for the times that matter. The moments where we celebrate, defy challenges, dream of the brighter future we are building today- and all the moments in between. We are a company that brings people together for richer conversations, sweeter celebrations and stronger communities. As the leading global brewer, Anheuser-Busch InBev is committed to finding innovative ways to continually improve. It's this kind of thinking that creates a unique work environment by rewarding talent and encouraging forward thinking. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law. **REQUIRE ADDITIONAL ASSISTANCE?** Anheuser-Busch is committed to working with and providing reasonable accommodation to individuals with physical and mental disabilities. If you are a qualified individual with a disability, or a disabled veteran, you have the right to request a reasonable accommodation if you are unable or limited in your ability to use or access the Anheuser-Busch Careers website as a result of your disability. We will make a determination on your request for reasonable accommodation on a case-by-case basis. If you need an accommodation or assistance in using the Anheuser-Busch Careers website, please email disabilityaccommodation@anheuser-busch.com . _Disclaimer: Anheuser-Busch does not charge for any part of the hiring process. Additionally, the company will only share information via official channels including the company website and from Anheuser-Busch email accounts. If you have any questions or concerns, please email the Anheuser-Busch recruitment team at_ _***************************************_ _._ **CONTACT US (***************************************)** **EQUAL OPPORTUNITY EMPLOYER** **PRIVACY POLICY (***************************************************** **TERMS AND CONDITIONS** **PAY TRANSPARENCY POLICY STATEMENT (**********************************************************************************

About the Role: Tivolisworld LLC is seeking a creative and experienced Head Chef to lead the culinary operations of our restaurant. The Head Chef will design innovative, authentic menus, oversee food preparation, and ensure high standards of quality, safety, and presentation. Key Responsibilities: Design and update menus that align with the restaurant's concept and customer preferences. Lead food preparation and cooking to ensure consistent quality and presentation. Source ingredients and manage vendor relationships to ensure freshness and authenticity. Supervise and train kitchen staff, fostering a collaborative and efficient kitchen environment. Maintain cleanliness and enforce food safety and hygiene standards. Manage kitchen inventory, control food costs, and reduce waste. Collaborate with the Restaurant Manager on special events, promotions, and seasonal offerings. Stay informed of culinary trends and implement new techniques as appropriate. Requirements 5+ years of experience in a professional kitchen, including 2+ years in a leadership role. Formal culinary training or equivalent hands -on experience. Strong understanding of food safety standards and kitchen operations. Creativity in menu development and presentation. Excellent leadership, communication, and organizational skills. Ability to work flexible hours, including nights, weekends, and holidays. Benefits Competitive salary Health coverage and paid time off included. 401(k) Health insurance Paid time off

Job Description Join Our Team as Chef de Cuisine - The Country Club of North Carolina (Pinehurst, NC) Step into a leadership role at The Country Club of North Carolina as our Full-Time Chef de Cuisine. Located in the heart of Pinehurst, NC, this on-site position offers a dynamic and rewarding environment for a driven culinary professional. As second-in-command in our kitchen, you'll lead the a la carte team, ensure smooth dinner service, maintain high food quality, and support staff development. This is your opportunity to showcase your creativity while upholding excellence in every dish. Why Join CCNC? We offer: Competitive salary (commensurate with experience) Medical, Dental, Vision, and Life Insurance 401(k), PTO, and Employee Discounts A fun, fast-paced, and supportive work culture A legacy-rich setting in the "Home of American Golf" What You'll Do: Supervise and participate in daily food production (soups, sauces, specials, etc.) Ensure food quality, presentation, and consistency Support Executive Sous Chef with prep organization, scheduling, and payroll efficiency Train staff on safety, sanitation, and service standards Step in as kitchen lead when needed Foster teamwork with front-of-house staff Address guest concerns and contribute improvement ideas What We're Looking For: Strong leadership and organizational skills Professional appearance and punctuality Ability to work flexibly and collaboratively Passion for culinary excellence and continuous improvement Ready to Make an Impact? If you're a motivated chef looking for your next big opportunity, we'd love to hear from you! CLICK HERE for Position and Club overview Job Posted by ApplicantPro

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-24 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)