Sous chef jobs in Chapel Hill, NC

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.

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!

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

Hawthorne & Wood - Urgent Junior Sous Chef Wanted! Do you thrive in a dynamic kitchen environment where creativity meets culinary excellence? Are you ready to take your cooking skills to the next level in a driven, disciplined, fun atmosphere? If so, Hawthorne & Wood might be a good fit for you. Join our highly skilled team at Hawthorne & Wood, a vibrant neighborhood restaurant and bar that celebrates the spirit of Chapel Hill. As a Junior Sous Chef, you'll have the opportunity to work with fresh, local ingredients and learn from the best in the industry. Enjoy perks like paid time off and the chance to earn supplemental income while improving your leadership skills and working within our framework of clarity, focus, precision, and grace. Key Responsibilities: Assist the Executive Chef in daily kitchen operations Prepare and present delicious dishes using local ingredients Maintain a clean and organized kitchen environment Train and mentor junior kitchen staff What We Offer: A supportive and enthusiastic team atmosphere Opportunities for growth and advancement within the company Flexible scheduling with 10-hour shifts Fun and engaging work environment Qualifications: Experience in a fast-paced kitchen is a plus Strong teamwork and communication skills Join Us! Be part of a restaurant that values creativity and community Work in a supportive setting that enhances your culinary experience Make your mark in the food & beverage industry with us Location: Hawthorne & Wood, 3104 Environ Way in Chapel Hill Work schedule 10 hour shift Supplemental pay Supplemental income Benefits Paid time off

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'

Executive Chef Full-Time | Exempt | Sunday-Thursday The Village at Brookwood - Greensboro, NC Bring your culinary leadership to a community where your work truly matters. At The Village at Brookwood, you'll do more than lead a kitchen - you'll help create meaningful daily experiences for our residents while working with a supportive, team-focused organization that values quality, stability, and professional growth. Why You'll Love Working Here At The Village at Brookwood, we offer more than just a job - we offer purpose, stability, and the opportunity to make a difference every day in the lives of our residents, while being supported by a collaborative leadership team and a positive workplace culture. Position Summary The Executive Chef is responsible for overseeing daily food production and service in accordance with our 5-week menu cycle, while ensuring the highest standards of food safety, quality, staff training, and customer satisfaction. This role provides leadership to Dining Services staff and works closely with the Director of Dining to support operational excellence. What You'll Do Prepare, portion, and serve food according to the 5-week menu cycle in a safe, efficient, and timely manner Prepare and taste food to ensure quality and consistency Perform basic recipe calculations as needed Supervise kitchen staff for accuracy in food production, handling, and storage Coach, train, and support Dining Services staff; recommend disciplinary action when necessary Participate in employee evaluations and performance feedback Train staff on food production techniques, cross-contamination prevention, time and temperature control, sanitation, and food storage Assist with onboarding and training of new team members Participate in department and facility meetings and education programs Maintain compliance with all food safety and sanitation standards Perform other duties as assigned by the Director of Dining What We're Looking For 5-7 years of professional cooking and supervisory experience preferred Culinary degree preferred Strong leadership, communication, and organizational skills Ability to read, write, speak, and understand English Ability to work flexible hours as needed during staffing shortages or emergency situations Customer Service & Professional Expectations Consistently demonstrate patience, courtesy, and teamwork Maintain confidentiality and uphold residents' rights Follow attendance, dress code, and workplace conduct policies Use time productively and maintain professional behavior Participate fully in required training and education programs Safety & Compliance Why You'll Love Working Here Join a mission-driven leadership team where your expertise directly impacts the quality of care, operational excellence, and the lives of residents and families every day. #ns Identify and report safety hazards and emergency situations promptly Follow all infection control and safety guidelines Assume responsibility for resident safety and proper equipment use Comply with all Federal, State, and Local regulations within job scope

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.

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

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.

Kanki Japanese House of Steaks and Sushi - Teppan Chef Opportunity! Are you looking for a dynamic work environment where you can showcase your culinary skills? Do you thrive on creating delicious meals while entertaining guests? If so, we have the perfect position for you! At Kanki, we are not just serving food; we are creating an unforgettable dining experience. As a highly skilled Teppan Chef, you will be at the heart of our vibrant restaurant, preparing made-to-order teppanyaki dishes right before our guests' eyes. Join us and enjoy fantastic benefits while honing your culinary talents! Job Responsibilities: Prepare and cook a variety of teppanyaki dishes, including steak, chicken, shrimp, and more. Engage and entertain guests with your cooking skills and personality. Maintain cleanliness and organization at the teppan grill station. Qualifications: No formal education required; passion for cooking is essential! Previous experience in a kitchen or restaurant setting is a plus. Ability to work nights, weekends, and flexible shifts. What We Offer: Paid Time Off and comprehensive health benefits including dental, vision, and life insurance. 401k plan to help you save for your future. Employee discounts and paid training to enhance your skills. Opportunity to earn tips in addition to your base pay! Location: Kanki Durham 3504 Mt Moriah Rd, Durham, NC 27707, USA If you're ready to bring your passion for cooking to life and join a fun-loving team, apply now and become a part of the Kanki experience! Work schedule Night shift Day shift Weekend availability Supplemental pay Tips Benefits Paid time off Health insurance Dental insurance Life insurance Vision insurance 401(k) Employee discount Paid training

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

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.

Job DescriptionBenefits: Bonus based on performance Competitive salary Free food & snacks Free uniforms Paid time off Training & development Benefits/Perks Competitive Compensation 2 consecutive days off per week Bonus opportunity Career Advancement Opportunities Job Summary Join the Team of the Bongiorno & Son Italian specialty shop and Delicatessen. Our expansion is imminent and there will be room to grow within our company Bongiorno & Son in Lafayette Village Raleigh is looking for an experienced Italian Deli Chef who is well versed in Italian cuisine and butchering specifically sausage making. You must be well versed in Italian cuisine as catering is a big part of the position. This is a hands on position. We are looking for a chef who has a passion and pride in serving great food to great people with a smile on their face. Our ideal Deli Manager is someone who is dedicated, responsible, time-flexible, and has a positive attitude. You will need to be able to work under pressure and learn quickly. Job Duties for the Deli Manager includes but are not limited to : Check food preparation and kitchen to ensure observance of safe, sanitary food-handling practices in accordance with company health and safety guidelines. Estimate expected food consumption, maintain an inventory record and discuss with owners when re-stocking supplies is required. Verify proper portion sizes and consistently produce a high quality product according to the company standards. Prepare, cook and present a variety of dishes within the guidelines of the recipes and presentations. Must be able to work flexible shifts if necessary but you will always have two days in a row off as we are closed on Monday and Tuesday. We also close at 7:00 pm on Wednesday through Friday, 5:00 pm on Saturday and at 2:00pm on Sunday. Closed on Monday and Tuesday We're passionate, we love what we do and we look for those qualities in our team members on all levels. If you're passionate, inspirational, creative, and love the hospitality industry come join the Bongiorno & Son family. If interested please email your resume and tell us a little bit about yourself. We hope to welcome you to our team. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook 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 time management skills Strong leadership skills

Osha Thai Kitchen & Sushi in Holly Springs, NC is looking for wok chefs to join the team. We are located on 242 S Main St. Ste 100. Our ideal candidate will have a solid multi-year track record of producing and presenting high-end Thai wok-fired dishes using fresh house-made ingredients in a fast-paced and high-volume environment. Competitive pay based on experience $20+ per hour Full-Time Work with overtime as needed Uniforms and Free meals Responsibilities: The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant's recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout the shift. Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in coordination with the rest of the kitchen staff Answer, report, and follow chef's instructions Ensure that food comes out simultaneously, in high quality, and in a timely fashion Comply with nutrition and all sanitation regulations and safety standards Qualifications Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook Follows directions for preparing, cooking, and plating using Three Chamber Gas Wok Excellent understanding of various cooking methods, ingredients, equipment, and procedures Accuracy and speed in executing assigned tasks and following recipes Familiar with industry's best practices We are looking forward to receiving your application. Thank you.

Job Description: Breakfast Chef Skills Required: * Serv Safe Certification * Culinary experience in breakfast * Organized * Multitasker * Team oriented * Dependable * Follow and adhere to corporate specifications * Creative * Flexible * Early morning availability Responsibilities: * Prepare and cook breakfast dishes according to corporate specifications * Ensure food quality and presentation meets company standards * Maintain a clean and organized kitchen * Collaborate with other kitchen staff to ensure efficient and timely service * Assist with inventory management and ordering supplies as needed * Adhere to all food safety and sanitation guidelines * Perform other duties as assigned by management

Urgent Opportunity: Breakfast Omelette Chef at Western Sizzlin Do you thrive in a dynamic kitchen environment where you can showcase your culinary skills? Would you love to be part of a team that creates delicious meals for satisfied customers every day? Join Western Sizzlin, a beloved brand that has been serving up mouth-watering meals since 1962! As a Breakfast Omelette Chef, you will have the chance to work with high-quality ingredients and learn valuable cooking techniques in a fun and enthusiastic atmosphere. We offer a supportive team environment where your creativity can shine! Key Responsibilities Prepare and cook a variety of delicious omelettes and breakfast items. Ensure food quality and presentation meet our high standards. Maintain a clean and organized kitchen workspace. Collaborate with team members to provide exceptional customer service. What We Offer Opportunity to earn tips in addition to your base pay. Flexible shifts including weekends and holidays. Hands-on training in a friendly, welcoming environment. Career advancement opportunities within the company. Ideal Candidate Passionate about cooking and creating tasty dishes. Ability to work in a fast-paced environment. Team player with a positive attitude. No formal education required; just a love for food! Location: Dunn, NC If you are a motivated individual ready to take your culinary skills to the next level, apply today and join our team at Western Sizzlin! Work schedule 8 hour shift Weekend availability Holidays Day shift Supplemental pay Tips

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 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.