Sous chef jobs in Asheville, NC - 62 jobs

Omni Grove Park Inn & Spa The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Responsibilities Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Three to five years Previous Culinary Experience in a high production kitchen. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred.

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at one of their dining venues in South Carolina. While all Cliffs venues and menus are distinct, they share a common thread: each features classic, regional cuisine, re -imagined for a new era of discerning diners. They are familiar and fresh with worldly influences - complemented by expertly curated wine and cocktail programs. Responsibilities Assume full responsibility of culinary operations to support the Executive Chef. Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff. Participate in the cooking process from production to execution, working any position necessary Provide support for the Culinary Intern Program RequirementsEducation and Experience: Bachelor's degree in culinary management Minimum 2 years of Sous Chef experience or culinary leadership Ability to promote and participate in a team environment and fast -paced environment Ability to understand written and oral directions and to communicate professionally with others Culinary fine -dining knowledge and experience Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 55,000 USD Annual Gross Income 15 days of PTO Insurance Plans Paid holidays Golf Club privileges 401 K Retirement Plan Flight from home city to USA

Description Sous Chef DEPARTMENT: Food GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key--Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ø Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be able to quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 6.8.21

Are you a highly skilled and talented Executive Chef looking for an immediate opportunity to showcase your culinary expertise? Do you thrive in a dynamic and fun-loving work environment? If your answer is a resounding yes, then we have the perfect job for you! Salt Face Mule Brewing Co., a premier brewpub and gathering space in Western North Carolina, is seeking an Executive Chef to lead our culinary team. As an Executive Chef at Salt Face Mule Brewing, you will have the chance to create delicious Appalachian-inspired comfort food that pairs perfectly with our "honestly brewed" beers. Join us in bringing the joy of beer, food, and fun to our patrons! Job Overview: Create and execute innovative and mouthwatering menus Oversee kitchen operations and ensure exceptional food quality Lead and motivate a team of talented chefs and kitchen staff Collaborate with the brewing team to develop beer and food pairings Maintain a clean and organized kitchen environment Staff accordingly to remain within approved labor budgets Why You Should Apply: Opportunity to work in a brand new brewpub with a unique concept Learn from experienced brewers and expand your culinary skills Be part of a passionate and enthusiastic team Competitive salary and benefits package Flexible schedule options available, including weekends and holidays Location: Salt Face Mule Brewing Co. 450 Weaverville Hwy. Asheville, NC 28804 If you are a motivated and dynamic Executive Chef with a passion for creating delicious food and want to be part of an exciting new venture, apply now! Join Salt Face Mule Brewing and be a key player in delivering an unforgettable beer and dining experience. Work schedule 10 hour shift 12 hour shift Weekend availability Monday to Friday On call Holidays Day shift Night shift Overtime

If you are currently on Young Life staff, please do not apply through this external jobs board. To apply for internal job opportunities, log in to Workday and use the Jobs Hub. Applying externally may delay your application and require you to resubmit internally. Because of Young Life's exclusive Christian purposes of evangelism and discipleship as set forth in its Articles of Incorporation and in these Bylaws, and to reflect what has always been and will continue to be the position of Young Life, specifically the Christian belief that each and every employee and volunteer of the corporation should minister as a servant of God with the primary responsibility of proclaiming the gospel of Jesus Christ and, as such, is an integral part of the Christian mission and ministry of the corporation, Young Life shall only employ individuals or enlist volunteer leaders who: (a) profess a belief in Jesus Christ as their personal Savior and Lord; and (b) subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith. Therefore, employees and volunteers of Young Life, during working and nonworking hours, shall: (i) be ready, willing and able to fulfill such ministry functions as may be required by the organization; (ii) refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life, and (iii) abide by all policies and practices of Young Life including, without limitation, those related to religious belief or ministry activities. All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Participate in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Participate in planning, developing and evaluating the menu with Young Life Food Service Standards in mind. • Develop a recognition and action plan for guest needs/requests in order to partner with our guests; meeting their needs and supporting an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Participate in interdepartmental staff relationship by engaging in partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip interns and volunteers to participate in comprehensive stewardship of the Food Services Department. • Support an environment where Food Service volunteers feel valued both as contributors and as people. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Execute daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Develop a commitment to uphold the Young Life Food Service Standards as listed in the Food Service Manual. Training Expectations: • Must become ServeSafe certified within 6 months of employment. Camp or Job Specific Working Conditions: • This role lives in, and is responsible for all aspects of typical food production: cleaning, fixing and troubleshooting equipment, prep work, shift leadership, cooking meals and other tasks normal to a food service environment. This consumes 95% of time and seasonally will require 100% of available hours. • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when following proper cleaning methods. • For camp specific, if applicable, see attached document Education: • One year of college completed and/or one year professional culinary training preferred. Qualifications and Experience Required For The Job: • Experience in the food service industry preferred • Demonstrate understanding of Young Life ministry, strategy, and mission • Experience in organizing and prioritizing tasks • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: Young Life's Windy Gap is located in the Blue Ridge mountains, 20 minutes north of Asheville, North Carolina. Camp operates year-round and traditionally hosts over 60,000 guest days per year. This position will be highly interactive with work crew and is best suited for someone with strong people skills. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Job DescriptionBenefits: Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Paid time off Vision insurance Now Hiring: Full-Time Head Chef Celtic-American Gastropub We are looking to fill the big shoes of our Head Chef as we continue the success of our Celtic-American Gastropub-restaurant, now entering our fifth year in business. Well received by both the local community and travelers alike, we have been featured on Americas Best Restaurants , highlighted by multiple news outlets, showcased by social media influencers and have won many Best Of awards, including "Best Restaurant Overall every year we have been in business. Weve built a strong reputation that we are proud ofand committed to growing. We are seeking a Head Chef with a passion for UK and Irish classic cuisine alongside American favorites such as burgers and sandwiches. This role calls for a strong leader who inspires their team, fosters a positive and hardworking kitchen culture, and leads by example every day. Position 1 Full-Time Head Chef Responsibilities Lead, manage, and train kitchen staff Create and oversee weekly kitchen staff schedules Supervise all cooking and food preparation Ensure all kitchen staff understand and correctly execute all menu items Enforce food safety, sanitation, and cleaning protocols Handle inventory management, including counting inventory, setting pars, ordering, and receiving deliveries Track and manage food costs, including documenting ingredient costs and adjusting as pricing fluctuates Maintain strong cost control practices Work shifts alongside kitchen staff and be capable of filling any kitchen position as needed Collaborate with ownership and/or the General Manager to develop new menu items and specials Create menu, pricing, and facilitate catering events on site and offsite Skills & Abilities Ability to cook in a fast-paced restaurant kitchen Strong leadership and management skills; able to put out fires both literally and figuratively Positive attitude with a lead-by-example mindset Works well independently while remaining an effective team leader Experience with inventory management, pars, and food cost control Knowledge of kitchen sanitation standards and food safety regulations Proficient with flat tops, burners, ovens, and fryers Experience cooking lunch and dinner service items Experience cooking breakfast and brunch service items Experience with catering events Ability to lift and move boxes or objects up to 50 lbs Comfortable using email and Google Docs or Excel Qualifications Minimum 4 years of experience as a Head Chef (required) Minimum 10 years of experience working in a restaurant kitchen (required) Minimum 2 years of Catering Experience (Preferred) Valid drivers license and reliable transportation (required) ServeSafe Manager Certification or willingness to obtain (required) NC Food Handlers Permit or willingness to obtain (required) Knowledge of UK, Scottish, Irish, and English cuisine (required) Schedule Full-time Days and evenings Weekdays and weekends Compensation Salary: $68,000$72,000 per year Benefits Health insurance Dental insurance Shift meal Employee discount Physical Setting Gastropub

About Highland Brewing: Highland is proudly independent, deeply rooted, and generating joy for our customers and our community. As the first brewery in Asheville since Prohibition, our beer and destination brewery are authentic tastes of the heart and soul of a place that continues to captivate people. Committed to quality, sustainability, and community, Highland champions a “Thirst for Good” across the Southern Appalachians. Working at Highland: We are proud to be absurdly people-focused. To support the physical, mental, and financial health of our team, we have a wide range of benefits offerings including health, dental, vision, company-paid life insurance, no-cost mental health and financial services, paid time off, paid holidays, free beer and so much more! TITLE: Head Chef STATUS: Full-time, salary, exempt About the role: In collaboration with the Guest Experience Director, our Head Chef will lead the culinary vision and operations for Highland Brewing's new pizza kitchen. This is an opportunity for a hands-on leader to build a team from the ground up and shape our kitchen culture from day one. The role combines menu development, team building, leadership, and operational excellence-delivering consistently outstanding food at scale for our brewery guests. The ideal candidate has a passion for making extraordinary pizza plus the culinary expertise to lead a kitchen team in a high-volume setting using high-quality ingredients and equipment. ESSENTIAL JOB FUNCTIONS: Menu & Concept Development Execute a Northeast-inspired pizza program using high-temperature electric deck ovens (e.g. Pizzamaster, Moretti Forni), balancing traditional Artisanal pizza making practices with the demands of high-volume production. Working with the Guest Experience Director, refine a menu of pizza, Italian sandwiches, salads, and appetizers Collaborate with Brewing and Taproom teams on beer pairings and special releases. Launch & Operations Oversee the end-to-end launch of the pizza kitchen team: equipment setup, workflow design, recipe development, and staff training/coaching. Implement systems for high-volume production that maintain quality and consistency during peak service. Ensure compliance with food safety standards and health regulations. Team Leadership Recruit, train, and manage a kitchen team of 12-15 people Foster a positive, inclusive kitchen culture focused on quality and efficiency. Manage scheduling, labor planning, and cross-training. Set clear standards and lead with both accountability and heart Financial & Vendor Management Develop and manage food and labor budgets; maintain COGS targets. Source and negotiate with vendors; manage inventory and ordering. Engineer menus for profitability and efficiency. QUALIFICATIONS: 5+ years of culinary leadership experience in high-volume kitchens; pizza or bakery expertise strongly preferred, and a passion for great pizza required. Familiarity with multiple pizza styles, including New Haven, New York, Tavern, and Detroit. Proven success in launching new concepts ServSafe Manager certification (or ability to obtain within 30 days). Strong financial acumen and operational systems experience. Excellent leadership and communication skills; thrives under pressure. Ability to work evenings, weekends, and event-heavy periods. Familiarity with Toast POS is a plus WORKING CONDITIONS: As this position is working in a kitchen/restaurant environment, the physical demands of this role include, but are not limited to: Standing for long periods of time. Bending, twisting, reaching overhead, lifting up to 30lbs frequently & up to 50lbs occasionally. Working with cleaning chemicals. At-Will Employment: Employment with Highland Brewing Co. may be terminated by either Highland or the employee at any time with or without cause or notice. To apply, please submit sample menus, along with your resume and a cover letter.

, pay will be variable by location - See additional job details and benefits below Are you ready for the best job ever? Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: * Health, Dental and vision insurance * Management Incentive Performance Plan * 401 (k) retirement plan with company match * Generous paid time off * Training and leadership development program * Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: * Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. * Conduct thorough walk-through of operation prior to opening each day. * Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. * Supervise line cooks to determine what needs to be prepared prior to start of * Conduct line check prior to service to ensure quality product and preparations. * Expedite orders at the window; monitor timing, temperature and food quality. * Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. * Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. * Provide back up at each station as necessary. * Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. * Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. * Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. * Review sales and assist the Chef in achieving food, labor and other operating expense budgets. * Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef * Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: * Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and education is a plus * Formal business education is a plus * Proficient and cross-trained in all kitchen job stations, positions and cooking skills * Servsafe Food Certification and or equivalent

Job Description . Note: online applications accepted only. Schedule: Full & Part Time Schedule: Nights and Weekends. More details upon interview. Requirement: Previous culinary experience. Pay Range: $16.00 per hour to $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487582. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

This position will provide classroom and hands-on training to offenders at Craggy Men's Correctional Center in culinary and food service technology. The desired outcome is to allow inmates to gain skills, industry qualifications, and work experience. Duties 1. Instruct food service education program, producing graduates with identified skill deliverables. 2. Establish and maintain a rigorous classroom structure that models the standards of work and professionalism based on the brigade system of the kitchen. 3. Ensure operations and food storage are performed in accordance with federal, state, and local laws, including food service regulations and inspections. 4. Plan menus, purchase food/non-food supplies, and maintain appropriate inventory levels for continuous operation. 5. Communicate expectations, model behavior, and always maintain appropriate command of the classroom through active management. 6. Communicate with the class Coordinator and Correctional staff on a continuous basis. 7. Prepare reports and maintain records, including student grades, attendance rolls, and training activity details. 8. Adhere to college and correctional facilities' rules/policies/procedures 9. Prepare students to successfully complete the NOCTI Culinary Arts Prep Cook assessment Minimum Requirements 1. Associate degree in food or hospitality-related field or equivalent Certificate from a nationally recognized culinary institute, or an associate degree in a nonfood related field and three or more years of professional experience in a culinary setting. 2. One year of successfully documented professional experience as a working Chef with responsibility for quantity/quality production, recipe/menu development, and employee/supervision/instruction; 3. Excellent interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population; 4. Self-disciplined and able to work with minimal supervision; 5. Must meet all Department of Public Safety ( DPS ) entrance requirements before an instructional assignment at a correctional facility. This includes but is not limited to completing required training and DPS background check. Preferred Qualifications | 1. Three years of successfully documented professional experience as a working Chef with responsibility for quantity/quality production, recipe/menu development, and employee/supervision/instruction 2. Counseling or community outreach experience or certifications. 3. Documented history of successful classroom instruction. 4. Experience working with incarcerated or at-risk populations

As a Head Chef at HC-One, kindness is at the heart of everything you do. It's a quality that touches every part of life in our Dementia, Nursing, Residential, and Specialist care homes. Everyone who works here understands that our Residents are individuals, each with their own life stories - and by joining HC-One, you'll have the opportunity to give something meaningful back to them through your care and commitment. This role includes a £1,000 welcome bonus. As Head Chef, you'll inspire your kitchen team to deliver high-quality, nutritious meals that our Residents will genuinely enjoy. You'll ensure every dish supports our Residents' health and wellbeing, considering individual dietary needs, cultural preferences, and nutritional requirements. With hygiene and safety always front of mind, you'll take responsibility for managing the kitchen efficiently - overseeing stock, budgets, orders, and compliance with food safety standards such as HACCP. You'll work closely with central teams to maintain nutritional excellence while running a smooth, well-organised kitchen operation. You'll also play a vital role in shaping mealtimes into enjoyable, ambient dining experiences. After all, great food in a welcoming environment can make a real difference to our Residents' quality of life. We're looking for someone with: * An S/NVQ2 in Catering & Hospitality or Professional Cookery * A minimum Level 3 Food Hygiene Certificate * A good understanding of Hazard Analysis Critical Control Points (HACCP) Beyond qualifications, we value your energy, leadership, and ability to motivate others. You'll be organised, able to plan ahead, and take pride in delivering excellent service every day. Most importantly, you'll be kind, considerate, and committed to making our care homes a great place to live - and work. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * £1,000 welcome bonus * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

Mountaintop Golf & Lake Club is a private family club nestled in the Blue Ridge Mountains of western North Carolina. Our mission is to deliver high quality experiences through services focused on our Core Values and aimed at enriching the lives of each club member at Mountaintop! Because of our culture and focus on providing outstanding services, we are confident that your employee experience here will be inspiring and rewarding. Job Description Job Title: Executive Pastry Chef Reports To: Executive Chef Status: Year-Round Full Time (Seasonal Full Time Available) The Executive Pastry Chef is responsible for delivering an exceptional member dining experience through the creation and execution of high-quality desserts, pastries, and baked goods. This hands-on role works closely with the Executive and Sous Chefs to maintain a collaborative, creative, and efficient kitchen environment. The Pastry Chef oversees daily production, seasonal menu updates, and special event desserts, ensuring every item reflects the quality and care that defines Mountaintop's culinary program. Member satisfaction and teamwork are central to this position, with an emphasis on presentation, consistency, and innovation. In addition to culinary skill, the Executive Pastry Chef leads by example-training team members, maintaining sanitation standards, and supporting the broader kitchen operation when needed. From developing new recipes and managing inventory to assisting during busy services or special events, this position plays a vital role in the club's overall success. The ideal candidate values collaboration, attention to detail, and takes pride in creating moments that enhance every member's experience. Key Responsibilities Manage and operate the pastry section while collaborating with Executive and Sous Chefs. Prepare ingredients and operate baking and kitchen equipment with precision. Create pastries, baked goods, and confections by following a set recipe and club standards. Develop new dessert recipes and seasonal menu updates. Supply pastries for all Food & Beverage operations including Club and member events. Prepare and bake fresh bread and spread daily for breakfast, lunch, and dinner service at the Clubhouse, ensuring consistency, quality, and timely availability for each meal period. Maintain cleanliness and sanitation in accordance with health department standards. Manage monthly pastry and baking inventory using proper FIFO rotation. Take special request for custom desserts and cakes from members. Train and educate staff on dessert presentation and plating. Assist with EDR operations, pantry support, and special event preparations as needed. Uphold Mountaintop's core values by prioritizing member satisfaction and teamwork. Must be able to lift 50# at any given time.

Mountaintop Golf & Lake Club is a private family club nestled in the Blue Ridge Mountains of western North Carolina. Our mission is to deliver high quality experiences through services focused on our Core Values and aimed at enriching the lives of each club member at Mountaintop! Because of our culture and focus on providing outstanding services, we are confident that your employee experience here will be inspiring and rewarding. Job Description Job Title: Executive Pastry Chef Reports To: Executive Chef Status: Year-Round Full Time (Seasonal Full Time Available) The Executive Pastry Chef is responsible for delivering an exceptional member dining experience through the creation and execution of high-quality desserts, pastries, and baked goods. This hands-on role works closely with the Executive and Sous Chefs to maintain a collaborative, creative, and efficient kitchen environment. The Pastry Chef oversees daily production, seasonal menu updates, and special event desserts, ensuring every item reflects the quality and care that defines Mountaintop's culinary program. Member satisfaction and teamwork are central to this position, with an emphasis on presentation, consistency, and innovation. In addition to culinary skill, the Executive Pastry Chef leads by example-training team members, maintaining sanitation standards, and supporting the broader kitchen operation when needed. From developing new recipes and managing inventory to assisting during busy services or special events, this position plays a vital role in the club's overall success. The ideal candidate values collaboration, attention to detail, and takes pride in creating moments that enhance every member's experience. Key Responsibilities Manage and operate the pastry section while collaborating with Executive and Sous Chefs. Prepare ingredients and operate baking and kitchen equipment with precision. Create pastries, baked goods, and confections by following a set recipe and club standards. Develop new dessert recipes and seasonal menu updates. Supply pastries for all Food & Beverage operations including Club and member events. Prepare and bake fresh bread and spread daily for breakfast, lunch, and dinner service at the Clubhouse, ensuring consistency, quality, and timely availability for each meal period. Maintain cleanliness and sanitation in accordance with health department standards. Manage monthly pastry and baking inventory using proper FIFO rotation. Take special request for custom desserts and cakes from members. Train and educate staff on dessert presentation and plating. Assist with EDR operations, pantry support, and special event preparations as needed. Uphold Mountaintop's core values by prioritizing member satisfaction and teamwork. Must be able to lift 50# at any given time.

Brevard College Dining services provides campus-wide food services to students, faculty, and staff on the Brevard College campus and catering events on and off campus. The college serves approximately 800 residential students. The department employs approximately 35 full/part-time and student employees. POSITION SUMMARY: Responsible for overseeing all culinary functions for a college dining program. The person will manage and lead a culinary staff and oversee all safety and sanitation as it pertains to the dining program. QUALIFICATIONS: Education, Experience, Training: Preferred Degree, Certificate, or record of formal training in Culinary Arts. At the College's discretion, the education and experience prerequisites may be accepted when the candidate can demonstrate, to the satisfaction of the College, an equivalent combination of education and experience to prepare the candidate for success in the position. ServSafe certification preferred or expected within 60 days of hire date. ESSENTIAL FUNCTIONS: Responsible for overseeing all culinary staff, production of weekly menus for students, and production of food for catering events. Purchasing and managing inventory within budget. Introduce and rotate new culinary programs and offerings. Responsible for food cost in purchasing and maintaining budget. Manage and lead a culinary team in areas of safety and sanitation as it pertains to all HACCP protocols and health department regulations. Responsible for developing and writing menus for weekly rotation in the cafeteria as well as for menu Banquet Event Orders (BEOs). Promotes the use of station based production sheets, recipes, and quality tracking logs, through generation of reports. Inspects the facility daily and reports deviations from standards to the director. Inspects and manages daily-weekly-monthly sanitation/cleaning schedules and tasks pertaining to foodservice facility and equipment. Places work orders in a timely manner. Executes and controls the quality assurance program including: training, auditing, reporting, regular and deep-cleaning schedules and daily checklists. Maintains and communicates a safety/security mindset which protects both the assets of the college and the personal safety of employees and customers. Manages and mitigates financial loss through waste management, and loss prevention, portion control and adherence. Responsible for inventory of goods. Conducts annual employee evaluations. Defines development plan for each employee. Food Production: Plans and manages food production including: menu planning, inventory, production sheets, recipes usage, quality adherence to standards. May be responsible for the handson production of one or more foodservice stations, based upon needs. Responsible for the oversight of the productivity of all culinary staff, to include safe food handling practices, time management, and quality assurance. Ensures correct service, storage, labeling, cooling, and discard procedures for hot and cold food production. Ensures timely meal service to all service areas. Supervise service delivery during peak times. Personally checks the quality of foods serviced at each station, for all meals.

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

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description Sign on Bonus: $1,000.00 paid across first 90 days : $250 after 30 days, $250 after 60 days, $500.00 after 90 days The Pastry Cook 2 supports the hotel restaurants and banquet department by providing fresh, creative pastry items for our guests. Responsibilities Knowledge of daily pastry orders and preparations. Ability to handle cakes that are ordered at the last minute. Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery. Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items. Prepares daily requisitions for supplies and food items for production. Reads and employs math skills to follow recipes. Ensure all equipment is clean and in working condition. Visually inspects, selects and uses only the freshest food products of the highest standard in preparation of all menu items. Maintain the highest quality and appearance of all foods sent from kitchen and make sure plates/buffet presentations are clean and appetizing. Label and date all foods. Solely responsible for maintaining clean work station. Make sure all work areas are properly cleaned at end of shift and at end of evening. Recognize a deficiency with a dish and makes corrections. Measures and mixes ingredients to form dough or batter. Shapes dough for cookies, pies and pastries. Regulates oven temperatures for cooking. Prepares and cooks ingredients for pie fillings, puddings, custards and other desserts. Mixes ingredients for icing. Decorates cakes and pastries, blends sugar and icings. Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor. Keep floors dry and clean to avoid slip/fall accidents. Qualifications Must be 18 years of age. High School Diploma or Equivalent Ability to work independently. Previous pastry experience required. Must be able to stand/walk for the entire duration of an 8 hour shift. Must be able to lift 40 pounds. Must be able to lift up to 50 lbs on a regular basis. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com .

Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities