Executive chef jobs in Matthews, NC - 185 jobs

As part of Noble Food & Pursuits, Rooster's Wood-Fired Kitchen represents our belief that craftsmanship and hospitality are inseparable. Each kitchen is built around an open hearth, where wood-fired cooking and honest technique celebrate the best ingredients of the season. Rooted in simplicity and driven by precision, Rooster's offers guests a dining experience defined by warmth, balance, and attention to detail. Rooster's SouthPark is seeking an Executive Chef to lead its culinary team. This position calls for a hands-on leader who thrives in both the artistry of the craft and the structure of operations. The Executive Chef will set the tone for kitchen culture, drive excellence in execution, and ensure that every service reflects the integrity and standards that define Noble Food & Pursuits. Leadership Focus Provide clear direction and organization for all kitchen operations while fostering communication, consistency, and teamwork. Collaborate daily with Field Pea Catering, Copain Bakery, and the Private Dining Team to maintain alignment and uphold shared standards of quality and service. Develop and mentor a talented team of Sous Chefs, Line Cooks, and Porters. Promote craftsmanship, communication, and respect while driving teamwork, pride, and continuous growth. Lead by example through actions that embody the Noble Food & Pursuits culture. Model integrity, professionalism, and composure while setting clear expectations for excellence in every service. Culinary & Operational Management Oversee all daily kitchen operations, ensuring precision, consistency, and flow from prep through service. Maintain an active presence on the line, manning the pass during service to guide execution, uphold standards, and support the team through every plate. Lead menu development and seasonal features that reflect ingredient integrity, wood-fired technique, and Rooster's philosophy of simplicity and restraint. Adapt menus as ingredients shift with the seasons, celebrating the best available products. Collaborate with existing farmers and local vendors while building new partnerships that strengthen the restaurant's commitment to quality, sustainability, and community. Refine kitchen systems and standards that promote efficiency, communication, and creativity across all shifts and departments. Financial & Resource Management Analyze financial performance, identify trends, and implement strategies that strengthen food and labor cost control. Maintain accurate forecasting and inventory management to support consistency and efficiency. Ensure resources are used responsibly, protecting company assets and maintaining equipment reliability. Work closely with the executive leadership team and attend financial performance meetings to review periods, align goals, and identify opportunities for improvement. Attend weekly Executive Chef meetings to share best practices, review product sourcing and staffing levels, discuss business updates, and stay current with changes in the industry. Why Join Us Salary range of $90,000 to $100,000 annually with opportunities for performance-based incentives. Comprehensive benefits package including health, dental, and paid time off. Monthly dining stipend to enjoy at other Noble Food & Pursuits concepts. Opportunities for professional growth and advancement as Noble Food & Pursuits continues to expand. Join a company that values craftsmanship, hospitality, and community, and be part of a team committed to doing things the right way.

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

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

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

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

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef for at the University of North Carolina Charlotte in Charlotte, NC! You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at UNCC! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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. ********************************************************************************************** Req ID: 1484667 Chartwells HE SHARON MCNEELEY [[req_classification]]

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

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

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

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

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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.

About Us At Harriet's Hamburgers, we're known for serving Charlotte's most craveable hamburgers-quick, hot, and always with kindness. Our passion lies in quality ingredients and uncompromising hospitality. We're expanding our leadership team and looking for driven individuals to help lead our Ballantyne location. The Role As a Sous Chef / Assistant Kitchen Manager, you'll be a key member of our leadership team-ensuring daily operations run smoothly while upholding our high standards of food quality, safety, and team culture. This is a hands-on role for a confident leader passionate about food and team development. Responsibilities Lead back-of-house operations and uphold hospitality standards Execute daily checklist tasks and maintain facility standards Manage ordering, inventory, scheduling, and food safety compliance Coach, train, and inspire kitchen team members Ensure quality control and proper kitchen execution Assist in community engagement and team development initiatives Qualifications 2-3 years of kitchen or restaurant management experience in a fast-paced environment Culinary degree or equivalent hands-on kitchen experience Minimum 3 years on the line; 2 years in kitchen management Proficient in ordering, scheduling, and inventory systems (Excel, ServSafe certified) Strong leadership, communication, and organizational skills Advanced knife skills and thorough knowledge of food safety standards Ability to train and motivate team members in a culture-focused environment Benefits 40-45 hour work week with two consecutive days off Competitive hourly pay + benefits Health, dental, and vision insurance 401(k) with company match Paid time off Career growth opportunities as we expand Charitable and community engagement opportunities Ready to serve burgers and kindness with a side of leadership? Apply today and help us shape the future of Harriet's Hamburgers.

Job DescriptionDescription: We seek a highly skilled and experienced Banquet Chef to join our dynamic culinary team. The ideal candidate will have a passion for creating exceptional dining experiences and a proven track record in managing large-scale events. As a Banquet Chef, you will be responsible for planning, organizing, and executing all banquet functions, ensuring that each event is executed flawlessly. You will work closely with the event planning team, Executive Chef, and Executive Sous Chef to design menus that meet our members' specific needs and preferences while adhering to budgetary constraints. You will supervise kitchen staff, manage inventory, and maintain the highest food quality and presentation standards. You will also ensure compliance with all health and safety regulations. The successful candidate will have excellent leadership skills, a keen eye for detail, and the ability to work calmly under pressure in a fast-paced environment. We would love to hear from you if you are a creative and dedicated culinary professional committed to excellence. Please click on the link below to see our full job posting: *************************************************** Requirements: · Prior experience as a banquet chef or sous chef with banquet experience is required. · 5 years of culinary experience, at least 3 years in a supervisory role · Strong leadership and team management skills. · Excellent organizational and multitasking abilities. · Ability to work under pressure in a fast-paced environment. · Exceptional attention to detail. · Strong communication and interpersonal skills. · Knowledge of food safety and sanitation regulations. · Proficiency in menu planning and recipe development. · Ability to manage inventory and control costs. · Experience with large-scale event catering. · Ability to work flexible hours, including evenings and weekends. · Strong problem-solving skills. · Ability to lift heavy objects and stand for long periods. · Proficiency in kitchen equipment and tools. · Knowledge of various cooking techniques and cuisines. · Ability to handle guest feedback professionally. · Willingness to accommodate dietary and special requests. · Ability to work in Ala Cart kitchens if necessary and in the off-season · Commitment to continuous learning and professional development.

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

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

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

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

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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.