Executive chef jobs in Rock Hill, SC

Job Description 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.

Full-time Description HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. ALL ROADS LEAD TO YOU... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. O-Ku Sushi Charlotte celebrates authentic Asian cuisine with a regional approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, the kitchen showcases the freshest fish from the world's finest markets in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources. What You'll Do: Create Experiences: Cultivating hospitality and leading a team to craft dishes that showcase our cuisine. Inspire Your Team: Inspire a culture of creativity, collaboration, and innovation. Hands-On Leadership: Commitment to supporting your team especially during peak times. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (2+ years) preferred background in elevated Japanese cuisine Servant Leadership: Dedicated to serving others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, working side by side with your team during prep and service. Accountability: Experience with managing restaurant financials, mainly dealing with food costs and labor. IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Salary Description $80,000.00 to $85,000.00

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY Solista Charlotte is seeking an Executive Chef who brings heart, leadership, and culinary excellence to our residents. This role is perfect for a chef who wants a stable schedule, a supportive environment, and the opportunity to create exceptional meals that make a real difference every day. What Makes You a Great Fit You are passionate about serving seniors with dignity and warmth You thrive in a stable, structured environment with predictable hours You lead with calm confidence You understand sanitation standards, cost control, and efficient kitchen systems You enjoy creating menus that balance creativity with consistency You inspire your team through respect, clarity, and positivity KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff, including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $69,000 - $72,000 per year

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 Description Now Hiring: Executive Chef We are seeking an experienced and passionate Executive Chef to lead our high-volume, scratch kitchen. This is an opportunity for a dynamic, hands-on chef who thrives in a fast-paced environment and is dedicated to culinary excellence. Key Qualifications: Proven high-volume experience managing a scratch kitchen. Expertise in wood-burning grills and open-fire cooking techniques. A hands-on leadership style-this is not a role for clipboard chefs! A minimum of three years of experience as an Executive Chef. If you are ready to showcase your culinary expertise and lead a talented kitchen brigade, we want to hear from you!

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

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY Solista Charlotte is seeking an Executive Chef who brings heart, leadership, and culinary excellence to our residents. This role is perfect for a chef who wants a stable schedule, a supportive environment, and the opportunity to create exceptional meals that make a real difference every day. What Makes You a Great Fit You are passionate about serving seniors with dignity and warmth You thrive in a stable, structured environment with predictable hours You lead with calm confidence You understand sanitation standards, cost control, and efficient kitchen systems You enjoy creating menus that balance creativity with consistency You inspire your team through respect, clarity, and positivity KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff, including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements: CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence.

Job DescriptionDescription: As an Executive Chef, you'll set the culinary vision for our catering operations-driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure. Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets. Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies-your decisions directly shape profitability and client satisfaction. Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning. Professional Culture: We cultivate a calm, respectful kitchen environment-clear communication and collaborative problem-solving keep stress low and morale high. Key Responsibilities Menu Development & Execution Design catering menus aligned with seasonal availability, client preferences, and budget goals. Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts. Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings. Operations & Financial Management Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions. Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships. Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives. Kitchen Leadership & Team Development Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans. Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards. Model emotional intelligence-address conflicts promptly, provide constructive feedback, and recognize achievements. Quality Assurance & Compliance Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards. Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance. Lead certification or training sessions on food-safety, knife skills, and new culinary techniques. Collaboration & Continuous Improvement Partner with Leadership on menu proposals, site visits, and custom catering requests. Drive process improvements-streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies. Requirements: Proven Expertise: Culinary school graduate with 7-10 years of progressive kitchen leadership (banquet/catering experience required). Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations. Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams. Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment. Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences-embrace curveballs with composure and creativity. We're seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management-and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you're ready to lead our banquet culinary team to new heights, we'd love to hear from you!

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

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

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

Sous Chef Reports To: Executive Sous Chef About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB's craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Support Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. Provide professional leadership and direction to the culinary personnel Ensure that all recipes, food preparation, plating, and presentation meet OMB's specifications and quality standards Coach, counsel, and assist in conducting performance evaluations and reviews for staff Recommend or conduct disciplinary action, including termination or culinary staff when necessary Maintain a safe, orderly, and sanitized kitchen Operate as an expeditor during peak times Collaborate with the Executive Chef and Executive Sous Chef to prepare and communicate daily line-ups to all BrauHaus staff Attend and participate in all scheduled meetings and training sessions Participate in the training programs and hiring process for culinary team members Partner with Service team to manage opening and closing procedures Ensure that all stations are stocked, labeled, temped, and quality controlled Manage daily staffing levels throughout shifts Perform additional responsibilities as requested by the Executive Chef Know, understand, and follow all company emergency and safety procedures What's In It For You? Medical, Dental, and Vision insurance coverage PTO Employer-paid Long-Term Disability insurance coverage Free beer stipend 401k with match Employee discount (food, beer, & merchandise) Qualifications Culinary degree or 3 years of culinary training at a high-volume food establishment Serve Safe certified, or willing to certify within 1 year Computer skills to include Microsoft word, excel, and culinary reporting software Flexibility to work weekends and holidays Ability to lift up to 50 pounds Interest in craft beer Positive attitude and ability to build good working relationships Excellent written and oral communication skills Good listening skills Strong leadership skills and ability to manage a variety of employees with varied backgrounds Excellent volume cooking skills, presentation skills, and organizational skills Ability to maintain composure during busy service periods Champion OMB's 6 core values listed below OMB Core Values Dedication to quality, no shortcuts Integrity, do the right thing Service-minded Point of pride in the community Lead, don't follow Team Additional Requirements to Consider All candidates must pass a pre-employment/post offer background check. Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email. Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position. OMB Participates in E-Verify for employment verification. OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities.

Job Details CHARLOTTE, NC $55000.00 - $62000.00 Base+Commission/year Description Come Join the team at State of Confusion in Charlotte, NC! The team at State of Confusion purposefully cultivates a culture of teamwork and support. We strive to do the right thing by our guests and staff. That means giving our team members the full training and support they need to advance their careers as restaurateurs and business people. We have a long track record of promoting within as the majority of our General Managers and Chefs have worked their way into their positions with many chances to grow within our concepts. Responsibilities for Sous Chef include: Hiring, training, and development of hospitality-focused Team Members Upholding the highest standards for food sanitation and quality Consistently enforcing standards for recipe adherence, food preparation, production, and presentation Ensure use of BOH systems to achieve optimal kitchen performance; line checks, checklists, opening/closing procedures, prep lists Set expectations and monitor performance standards for managing kitchen staff What we're looking for in an Sous Chef 2-3 years cooking experience in an upscale casual dining restaurant Excellent communication Proven success in a high- volume restaurant Strong passion for culinary excellence, and service Proven ability to develop your team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Must be able to stand for long periods of time Must be able to lift up to 50 lbs. What can State of Confusion offer you? Advance your career with continual training and development We promote from within! Competitive Salary plus bonus opportunities Paid Time Off Health Dental Vision Insurance & 401k Career growth with a growing company Must be able to stand for long periods of time Must be able to lift up to 50 lbs. EEOC employer Qualifications What we're looking for in a Sous Chef • 2-5 years cooking experience in an upscale casual dining restaurant • Excellent communication • Proven success in a high- volume restaurant • Strong passion for culinary excellence, and service • Proven ability to develop your team • Knowledge of systems, methods and processes that contribute to great execution • Stable job history which demonstrates upward career progression • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

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.

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: *************************************************** Please click on the link below to take a quick survey: Banquet Chef PI 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. Salary Description 59,000-70,000

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

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)