Executive chef jobs in Rocky Mount, NC

Intown Golf Club (IGC) is the premier private social club and lifestyle brand for people who appreciate the game of golf. IGC is currently seeking an Executive Chef (EC) to join the team. The EC is responsible for upholding the core values of IGC and fostering a culture of service excellence. EC Responsibilities Inspire, motivate, encourage, and support all Company employees Lead by example and be a respected role model by managing with professionalism, integrity, and respect Train and educate BOH staff Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance Oversee and supervise production using our standard recipes Consistently follow established systems and complete operational checklists Manage costs of labor and food Manage your time appropriately and balance time spent on administrative duties, assigned areas of responsibility, and mealtime service management. Proactively find areas of opportunity; create and implement solutions Maintain consistent professional and honest communication with staff, managers, and corporate. EC Qualifications A minimum of 3 years of relevant upscale/upscale casual level experience including production in a scratch kitchen Extremely high attention to detail Must exemplify a history of service excellence. Must be extremely personable Demonstrated ability to manage a P&L Proven leadership skills A desire for challenge and a talent for building high-performance teams As a leader, always displays a professional and positive attitude Benefits: Medical/Dental/Vision Insurance No Cost Teladoc Services (Mental Health Counseling/Dermatology/PT) Attainable Bonus Structure Paid Time Off Excellent Work-life Balance and Culture

We are looking for an Executive Chef with solid leadership and Kitchen management skills. The right candidate will be proficient in all aspects of food preparation and have a good knowledge of wine and wine pairings. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an acclaimed Wine bar that is gaining ground and growing nationwide Responsibilities · Build a team rapport with General Manager and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Culinary Director on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Arrange for equipment purchases and repairs · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Austin Health Code · Comply with nutrition and sanitation regulations Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Ability to follow core standardized recipe and product specs Benefits · 1 Week Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Job Type: Full-time

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

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

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

Job Title: Barista / Caf Attendant The Barista/Caf Attendant is responsible for providing exceptional customer service while preparing and serving a variety of beverages and food items. This role requires friendliness, professionalism, and consistency in delivering high-quality products. The Barista/Caf Attendant will also support caf operations by maintaining cleanliness, assisting with inventory, and performing additional duties as assigned by the Store Manager, Assistant Manager, or Shift Supervisor. Key Responsibilities Deliver friendly, personalized service to each customer Prepare all beverages hot, iced, and blended according to company recipes and quality standards Develop foundational knowledge of coffee, tea, and the unique flavors and blends offered Accurately receive and call back customer orders in a courteous manner Sell and serve baked goods and other food items Respond to customer inquiries and escalate complaints to the manager on duty Maintain a clean, organized, and sanitary work environment Restock food, paper goods, utensils, and other items for the current and next shift Monitor inventory levels and notify management when supplies are low Ensure consistent adherence to company procedures, standards, and safety guidelines Provide friendly assistance and address customer questions or requests professionally Qualifications Ability to handle food and hot beverages safely and responsibly Ability to stand, walk, talk, hear, and move throughout the shift Basic computer skills and familiarity with electronic equipment Strong communication and time-management skills Detail-oriented and committed to maintaining high product standards Customer-focused with a positive, personable attitude Ability to reach, bend, and lift up to 30 lbs High school diploma or equivalent Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays Reliable transportation and a clean driving record required Prior barista experience preferred but not required

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift. • Maintain the highest level of food quality while managing waste. • Managing employees' schedules • Responsible for inventory & purchasing and receiving with approved vendors. • Maintain a clean & organized facility & following local health regulations. • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role • A degree in Culinary Arts is not required but is a plus. • Experience in leading and supervising hourly team members. • Experience working within budget parameters. • Knowledge of Scheduling and Restaurant software programs • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Raleigh, NC As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Are you looking for a Company you can "GROW" with, Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us. We offer our associates an array of benefits, based on eligibility, including: * Competitive salary based on experience * Quarterly incentives, up to 15% of annual salary * Paid Vacation * Holiday Pay * Medical, Dental, Vision Insurance, available within 30 days * Personal Leave accrual from time of hire * 401k match * Hilton Hotel employee discounts Job Duties: * Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff. * Ensure efficient, cost-effective operation and profitability of food production. * Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. * Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. * Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. * Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. * Maintaining and achieving desired food cost. * Ordering of food products. * Inventory. * Assure kitchen personnel are trained in best cleanliness and sanitation practices. * Communicate with Sales and Catering Team, and Banquet Manager to execute events. * Capable of preparing and executing food services for events up to 150 + people. * Attend BEO meetings. * Responsible for Wake County inspection preparedness. Technical Experience: * High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. * Minimum 3 years cooking experience in a hotel environment or large catering/event venue. * Previous kitchen supervisory experience required. * Ability to communicate clearly with managers, kitchen and dining room employees, and guests. * Safe Food Handling Certification. * Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs. * Knowledge of the use of commercial kitchen equipment * Micros knowledge is highly desired. Other Requirements: * Must have flexible scheduling to accommodate hotel demands. * Must be friendly, outgoing, and willing to engage guests in conversation. * Strong work ethic and a desire to succeed. * Ability to handle comments and suggestions. * Clean background check, and reliable transportation a must. * Ability to lift, pull and push up to 75 lbs. * Ability to stand for long periods of time and squat, knell and bend for short periods of time.

Campus Enterprises is NC State University's division of retail and hospitality organizations - NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees. Wolfpack Perks and Benefits As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: * Medical, Dental, and Vision * Flexible Spending Account * Retirement Programs * Disability Plans * Life Insurance * Accident Plan * Paid Time Off and Other Leave Programs * 12 Holidays Each Year * Tuition and Academic Assistance * And so much more! Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. Essential Job Duties The primary purpose of this position is to serve as Head Chef within NC State Dining and manage the culinary and administrative operations for Clark Dining Hall. Duties include but are not limited to: The Head Chef plans daily food production and assigns staff accordingly to meet production demands; ensures that the food is cooked according to the set recipes and utilizes culinary expertise to present food in an attractive manner. This includes preparing daily production sheets and verifying preparation amounts for accuracy; coordinating the flow of food in the unit; communicating with staff to ensure adequate amount of food is prepared following departmental guidelines for controlling overproduction. Culinary Management * Initiates food service preparation for unit and catering events. Develops recipes and menus, forecasts food consumption, volume of products required to prepare menu, orders products, in conjunction with operating within the financial boundaries of the unit or customer's budget. * Collaborates with purchasing managers to research and source ingredients to meet goals for recipe and work through stocking and service related issues; maintains and controls adequate amounts of inventory. Works within the Cbord food production system, and follows all departmental protocols for Cbord, uses and maintains Cbord order scheduler, service menus, to forecast product and order food accordingly. * Standardizes production recipes to ensure consistent quality. Establishes presentation techniques and meets quality standards. Teaches cooking methods, knife skills, food safety, display cooking, meat fabrication and progression into more complex recipes. Leadership and Administration * Schedules staff using department specific software. Assesses the needs of the kitchen staff and makes changes to meet departmental goals. * Supplies support to front of house (FOH) management by including merchandising suggestions for stations and line set up. Works with management to plan daily work schedules to ensure staff efficiency. * Assists in SHRA and temporary employees' recruitment and selection. Hires, on-boards, and trains new staff assigned to the kitchen. Compliance and Safety * Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition. * Demonstrates and fosters an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee's attention. Contribute to maintaining Grade A sanitation rating of 95% or better. * Adheres to all food allergen training and best practices. Communication and Customer Service * Communicates with guests in a professional manner, and accepts feedback professionally. * Ensures prompt service for customers by providing quality food in a prompt manner. * Clearly communicates University-wide and Division-wide communication messages to staff to Bring your culinary and leadership skills to NC State Dining. If you have proven experience as a chef, excel in leadership and are energized by contributing to a high-impact, customer-focused environment, we encourage you to apply. Other Responsibilities * Model the Division's mission and values, introduce the Division's mission and values to the employees, and foster a positive, cohesive workplace and congeniality among co-workers. * Understand the goals and culture of the organization, and understand how employees' work activities, teamwork, and customer service impact clients. Work with supervisor and colleagues to understand these goals and the workplace culture. * Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events. * Perform other duties as assigned to ensure NC State Dining business needs are met. * Incumbent may need to travel to other dining units or grocery store to pick up items using a NC State vehicle. Qualifications Minimum Education and Experience * High School diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Other Required Qualifications * Previous culinary experience, including demonstrated knowledge of equipment, cooking methods, measurements, and food safety. * Knowledge of federal, state and local food safety guidelines, be able to follow and instruct on all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc. * Supervisory experience, including ability to establish performance goals and expectations, and provide positive corrective action to personnel. * Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University. * Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers. * Able to work in a fast-paced environment, have initiative, and a high level of accuracy and attention to details. * Must be proficient in the use of computers and have the ability to learn new software programs, and the ability to use or learn to use email. * Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions. * Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation. Preferred Qualifications * Certified Sous Chef (CSC) or higher * Certified Chef de Cuisine (CCC) or ability to obtain within two years * Accredited culinary program certificate or Associate Degree in Culinary Arts * At least 3-5 years cooking experience in high volume or institution production * At least 3-5 years management experience (planning, forecasting, ordering, budgeting * At least 2-4 years of supervisory experience * Previous experience with a computer food production program. Required License(s) or Certification(s) * ServSafe Certification or the ability to obtain within 90 days of employment * A valid North Carolina driver's license must be obtained within 60 days of start date * Food Allergen trained and certified or ability to obtain within 90 days of employment. * Licenses and certifications must be maintained as a condition of employment. Valid NC Driver's License required Yes Commercial Driver's License required No

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.

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

Who We Are: EAT Restaurants! Wong's Tacos is not your ordinary eatery. We're a fun, vibrant, and bustling Mexican-Asian fusion restaurant where Tacos meet Tempura and Salsa dances with Sushi! Our fusion dishes have been dazzling taste buds and lighting up Instagram feeds all across Virginia. We are quickly expanding and growth within the company is as abundant as our Al Pastor. Wong's Tacos Website: ********************** The Role: Now hold onto your taco trousers, because we're searching for an Sous Chef who's all kinds of awesome. As our sous chef, you'll be the Robin to our Batman, the Chips to our Salsa. You'll be right in the thick of it - helping develop unforgettable fusion dishes, ensuring the kitchen runs smoother than a perfectly blended Miso-Mole sauce, and creating a workspace that's as lively and colorful as our menu! What We Offer: Generous bonus structure-achieve milestones, reap rewards Competitive salary, because your talents shouldn't come cheap Health benefits that actually benefit you Paid Vacation Up to 3 Weeks Off Annually! Free meals on shift, so you can be a Wong's Tacos connoisseur A team that's more like a sitcom cast-funny, diverse, and a little quirky Career Opportunities - our Executive Chef needs a successor someday, right? What You'll Be Doing: Assisting in day-to-day operations (Spoiler: No two days are alike!) Hiring, training, and being the sensei to an energetic staff of taco and margarita enthusiasts Managing inventory like a pro, because running out of maduros is a cardinal sin Assisting in marketing endeavors and promotions Making executive calls to ensure top-notch guest experience You're Awesome Because: You have at least 1 year of restaurant culinary management experience You know the ins and outs of running a smooth shift Your leadership skills could rival those of Captain America (or at least Captain Crunch) You can work a flexible schedule, because the taco life chooses its own hours You're energetic, engaging, and excellent at high-fives How to Apply: Join us on this culinary adventure as we break boundaries, one fusion taco at a time! If the thought of crafting the next big Mexican-Asian sensation excites you, we'd love to hear from you! Wong's Tacos is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all our Wongs and Tacos enthusiasts. Work schedule Weekend availability Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance 401(k) matching Employee discount Profit sharing

Preferred Qualifications Certified Sous Chef ( CSC ) or higher Accredited culinary program certificate. Experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club. Supervisory experience. Previous experience with a computer food production program such as Cbord. Short order or display cooking, buffet and/or plated meal experience. Work Schedule 40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime.

Job DescriptionDescription: The Chef is responsible for overseeing daily Back-of-House (BOH) operations and acting as Manager on Duty (MOD) when scheduled. This role manages BOH staffing, food and labor costs, and ensures operational excellence. Chefs are expected to take full ownership of BOH performance, maintain high culinary standards, and support the Front-of-House (FOH) as needed. Key Responsibilities Sanitation & Organization Ensure all safety and sanitation practices are followed. Maintain a clean, organized, and efficient kitchen at all times. Conduct routine sanitation inspections and maintain compliance with food safety standards. Oversee cleaning and maintenance of all kitchen equipment, hoods, and workspaces. Culinary Execution Prepare food according to recipes, build charts, and quality standards. Work line or expo shifts as needed to support kitchen efficiency. Perform regular food tastings to ensure consistency and quality. Maintain urgency and accuracy in ticket execution. Catering Support Prepare and execute catering orders according to established processes. Ensure catering builds and presentations meet company standards. Staffing & Development Maintain appropriate BOH staffing levels. Provide coaching, feedback, and development to all BOH employees. Support General Manager in developing hourly BOH leaders. Administration & Operations Place, receive, and verify food orders. Track and help control food and labor costs. Ensure compliance with opening/closing checklists. Troubleshoot basic equipment, technology, and operational issues. Engage actively with store goals and contribute to overall success. Attitude & Expectations Demonstrates urgency and reliability. Maintains professionalism and composure under pressure. Works effectively as part of a team. Holds themselves and others accountable. Qualifications Prior restaurant experience. Bilingual in English and Spanish Strong verbal communication and teamwork skills. Basic math skills (addition, subtraction, portioning). Comfort with technology (POS, KDS, ordering portals, Microsoft Excel). Ability to multitask and adapt quickly. Knowledge of how purchasing and portioning impact food cost. Ability to handle basic guest complaints professionally. Local certifications as required by jurisdiction, or an ability to obtain after hire. Requirements: Ability to lift 25+ pounds. Ability to stand or move quickly for extended periods (up to 8 hours). Ability to work in hot and cold environments. Ability to navigate all areas of the restaurant.

We are seeking a talented Sous Chef to join our team. In this role, you will work the line and work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.