Sous chef jobs in Matthews, NC - 175 jobs

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

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

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'

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

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

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef for at the University of North Carolina Charlotte in Charlotte, NC! You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at UNCC! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1484667 Chartwells HE SHARON MCNEELEY [[req_classification]]

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

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

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

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

Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame. * Essential Job Duties * Assists in overseeing the compliance of health and safety standards and may assume role of a food safety coach. * Oversees the production of food by providing direction to applicable staff. * Establishes relationships with outside agencies to develop a network of support staff. * Works as a liaison between the banquet and kitchen staff. * Coordinates with the banquet staff to label stage and transport all food orders. * Participates in the creative process of developing event menus. * Assists with ordering food and catering supplies that are required for events * Maintains food inventory and ensures proper storage techniques and food rotation. * May assist with scheduling of staff and aid in payroll function. * May perform other duties as required. * Adhere to all CRVA policies and procedures. * Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays. * Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences * Champion CRVA's mission, vision and core values and comply with organizations policies and procedures. Scope of Responsibility * This job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans. Supervisory Responsibility * Manage up to 60 part-time and temporary labor in the kitchen. * Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints. Knowledge and Skill Requirements * Ability to speak effectively before groups of customers or employees of organization. * Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables. * Ability to establish a positive rapport using tact and discretion with patrons and team members. * Ability to prioritize multiple projects and meet strict deadlines * Ability to work under minimal supervision * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed * Must have professional attitude and appearance * Ability to anticipate problems and implement immediate corrective action * Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industry * Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers. * Employee should display a team-oriented approach in the workplace. * Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers. Education and Experience * High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Physical Demands * The employee must regularly lift and /or move up to 30 pounds. * Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work Environment * The noise level in the work environment will vary depending on event within the building. Travel Required * This job has limited travel between venues. What We Offer * Education Reimbursement * Comprehensive medical, dental, and vision coverage, plus other great benefits. * 457 Plan * CRVA University * Employee 1st Culture * CORE Values * NC Retirement System plan To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our "employee first" culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame. Essential Job Duties Assists in overseeing the compliance of health and safety standards and may assume role of a food safety coach. Oversees the production of food by providing direction to applicable staff. Establishes relationships with outside agencies to develop a network of support staff. Works as a liaison between the banquet and kitchen staff. Coordinates with the banquet staff to label stage and transport all food orders. Participates in the creative process of developing event menus. Assists with ordering food and catering supplies that are required for events Maintains food inventory and ensures proper storage techniques and food rotation. May assist with scheduling of staff and aid in payroll function. May perform other duties as required. Adhere to all CRVA policies and procedures. Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays. Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences Champion CRVA's mission, vision and core values and comply with organizations policies and procedures. Scope of Responsibility This job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans. Supervisory Responsibility Manage up to 60 part-time and temporary labor in the kitchen. Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints. Knowledge and Skill Requirements Ability to speak effectively before groups of customers or employees of organization. Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables. Ability to establish a positive rapport using tact and discretion with patrons and team members. Ability to prioritize multiple projects and meet strict deadlines Ability to work under minimal supervision Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed Must have professional attitude and appearance Ability to anticipate problems and implement immediate corrective action Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industry Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers. Employee should display a team-oriented approach in the workplace. Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers. Education and Experience High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Physical Demands The employee must regularly lift and /or move up to 30 pounds. Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work Environment The noise level in the work environment will vary depending on event within the building. Travel Required This job has limited travel between venues. What We Offer Education Reimbursement Comprehensive medical, dental, and vision coverage, plus other great benefits. 457 Plan CRVA University Employee 1st Culture CORE Values NC Retirement System plan To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our “employee first” culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

Job Description Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame. Essential Job Duties Assists in overseeing the compliance of health and safety standards and may assume role of a food safety coach. Oversees the production of food by providing direction to applicable staff. Establishes relationships with outside agencies to develop a network of support staff. Works as a liaison between the banquet and kitchen staff. Coordinates with the banquet staff to label stage and transport all food orders. Participates in the creative process of developing event menus. Assists with ordering food and catering supplies that are required for events Maintains food inventory and ensures proper storage techniques and food rotation. May assist with scheduling of staff and aid in payroll function. May perform other duties as required. Adhere to all CRVA policies and procedures. Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays. Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences Champion CRVA's mission, vision and core values and comply with organizations policies and procedures. Scope of Responsibility This job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans. Supervisory Responsibility Manage up to 60 part-time and temporary labor in the kitchen. Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints. Knowledge and Skill Requirements Ability to speak effectively before groups of customers or employees of organization. Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables. Ability to establish a positive rapport using tact and discretion with patrons and team members. Ability to prioritize multiple projects and meet strict deadlines Ability to work under minimal supervision Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed Must have professional attitude and appearance Ability to anticipate problems and implement immediate corrective action Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industry Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers. Employee should display a team-oriented approach in the workplace. Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers. Education and Experience High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Physical Demands The employee must regularly lift and /or move up to 30 pounds. Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work Environment The noise level in the work environment will vary depending on event within the building. Travel Required This job has limited travel between venues. What We Offer Education Reimbursement Comprehensive medical, dental, and vision coverage, plus other great benefits. 457 Plan CRVA University Employee 1st Culture CORE Values NC Retirement System plan To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our “employee first” culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

CHEF - KITCHEN MANAGER As a member of the leadership team at Harriet's Hamburgers, you will have a crucial role in ensuring the effectiveness of our team and success. At Harriet's Hamburgers, we aim to select hardworking leaders who share our passion for providing exceptional service and our business hospitality to our guests. Qualifications • This is an excellent opportunity for a leader with minimum 2 years of Restaurant Management experience in a high volume, fast-paced restaurant environment • Ability to learn and train others on all aspects of Harriet's operations • Ability to drive hospitality and inspire others to do so • Must exhibit an aptitude for leading, coaching, and driving excellence at every level • Understanding of financial aspects of business operations Benefits If work-life balance is your thing, we offer a 45-50 hour work week! • Our Benefits Include • Career development opportunities - we are growing! • Medical, dental and vision insurance • 401K plan with company match • Paid time off • Charitable opportunities to give back Responsibilities • Upholding our standards of excellence and hospitality • Leading your team • Managing all functions on our daily checklist • Handling payroll and scheduling • Focusing attention on team development • Overseeing inventory, quality and safety • Managing the facility • Leading and developing community relations

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through facilitation of company training programs and hands on approach; focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Responsible for kitchen operations and menu development; including creation of daily, weekly and monthly specials * Build the perfect oasis - Manage individual restaurant expenses ensuring budgetary compliance. Effectively communicate and justify monthly financial information including but not limited to food cost, labor expense, and supply purchases based on projected sales and business needs * Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law * Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

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

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

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