Sous chef jobs in Pinehurst, NC - 47 jobs

Morrison Healthcare SYSTEMS EXECUTIVE CHEF Pay Grade: 16 Reports To: RVP Salary: $95,000 - $125,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary SYSTEMS EXECUTIVE CHEF - CHICAGO Location: Chicago, IL Must live in or relocate to Chicago (Relocation assistance provided) Salary: $95,000 - $125,000 + relocation assistance JOB SUMMARY The Systems Executive Chef provides system-level culinary leadership across a large healthcare network in the Chicago market. This role is responsible for driving culinary excellence, food quality, safety, and innovation across multiple hospitals and service lines. The Systems Executive Chef partners with operations and leadership teams to elevate menus, control costs, develop talent, and ensure consistent, on-trend food programs that support patient, retail, and catering dining. KEY RESPONSIBILITIES * Lead culinary operations across multiple hospital campuses, including patient dining, retail, board meals, and catering * Establish and maintain high culinary standards for quality, consistency, and presentation * Recruit, train, develop, and mentor Executive Chefs and culinary leadership teams * Drive menu development, seasonal programming, and on-trend culinary initiatives * Champion health and wellness, sustainability, food seasonality, and corporate social responsibility * Oversee inventory management, purchasing, and food cost controls * Analyze performance trends and lead continuous improvement initiatives * Ensure compliance with ServSafe, sanitation, safety, and regulatory standards * Serve as a system culinary expert and clearly communicate menu concepts and standards * Collaborate with system and hospital leadership to support operational and financial goals PREFERRED QUALIFICATIONS * Culinary degree preferred * Bachelor's Degree in Food Service Management, Hospitality, or related field preferred * 3-5+ years of progressive culinary leadership experience, including multi-unit or system-level oversight * Healthcare or high-volume foodservice experience strongly preferred * Experience planning and executing large-scale catering and special events * Strong leadership skills with the ability to coach and develop teams * Comprehensive knowledge of food trends, sanitation, food cost controls, and presentation * Proficiency with Microsoft Office and kitchen management systems * Strong communication skills at all organizational levels * ServSafe Certification required WHY THIS ROLE * System-level leadership with visibility and impact * Competitive salary: $95K-$125K plus relocation assistance * Opportunity to shape culinary strategy across a major Chicago healthcare system Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************************** 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1498315 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

The primary purpose of the Sous Chef is to assist the Resort Executive Chef, the Chef De Cuisine and Location Chef in the management of kitchen department operations, in order to ensure the highest levels of food quality, safety and sanitation are monitored and maintained at all times. EDUCATION and/or EXPERIENCE: High School Diploma or General Education Degree required and a minimum of five years' culinary and supervisory experience; or an equivalent combination of education and experience. Culinary School Degree preferred. ESSENTIAL DUTIES AND RESPONSIBILITIES: This position involves driving a company vehicle and/or company insured vehicle. A valid driver's license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations. Responsible for the ordering and overseeing and/or performing preparation of all foods during his/her shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort. Ensure all employees are properly trained and follow all safety and sanitation precautions for his/her specific job. Responsible for placement and coordination of employee and their daily tasks. Plays an active role into food specials of the day and seasonal menu changes Responsible for inspection of all food to ensure its consistency. Responsible for the proper set-up and presentation of all food and buffets throughout shift. Ensure all buffet food is being monitored and changed throughout entire specified time of buffet. Ensure all employees adhere to scheduled hours. Must sign off and explain any changes or additional hours necessary beyond original schedule. Ensure proper communication is taking place with the Resort Executive Chef so that all pertinent information necessary for business is relayed. Responsible for communication with the front of the house captains and/or managers. Responsible for the annual performance review of respective department's employees. Responsible for the daily kitchen shift meetings and communicating the Safety and Sanitation topics, according to the department's Annual Safety Calendar/Program. Responsible for filling out and following through with any necessary Incident Reports during respective shift. Assume responsibility for appropriate kitchen business in absence of Resort Executive Chef Be proactive in any and all situations which could arise that may have an adverse effect on the integrity of the kitchen culinary operation. Make sound judgment calls and decisions based upon the principles of the Pinehurst Resort and Resort Executive Chef. Work with the Steward Supervisor and/or Executive Steward in filling out necessary equipment requisitions for culinary equipment needs. Plan and execute monthly departmental Inventory process, according to Resort/EATEC standards. Ensure the employee meals are prepared to the highest quality standards. Handle any needs that arise and address any concerns. Utilize Recipe, Requisition, and other features of the EATEC system. The Sous Chef Job Description has been written as an outline of the primary job responsibilities. There will be many other responsibilities for which the Sous Chef will be accountable. The Sous Chef will be informed of these responsibilities as the scope of business changes and the demands of the position develop. In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed. SUPERVISORY RESPONSIBILITIES: Supervises a range of 15-20 employees in the Hotel Kitchen, and 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; reviewing performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Job Description Salary: $90,000-95,000 Other Forms of Compensation: Yearly Bonus Opportunity As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as a District Chef, you are responsible for overseeing all culinary functions for multiple corporate dining accounts. You will support a team of associates and oversee all safety and sanitation as it pertains to the accounts. Key Responsibilities: Supports multiple corporate dining accounts Teaches, trains and mentors chefs Responsible for driving innovation in all accounts Helps chefs manage cost controls and control expenditures for the account Teaches Chefs how to plan and create all menus Shows chefs in the region how to purchases and manage inventory Will bring up the skill level of chefs in the region Rolls out new culinary programs in conjunction with Company marketing and culinary team Develops and communicates strategies for improving customer experience Provides training programs to assure consistent, high quality food Preferred Qualifications: Culinary degree preferred A minimum of five years of culinary management experience is required At least two years of multi-site culinary management experience is required High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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. ***************************************************************************************

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

*Creating A Food Experience Is Your Passion* Sodexo is seeking an Executive Chef 3 for Cape Fear Valley Medical Center in Fayetteville, NC. Cape Fear Valley Medical Center is a trauma level III acute care hospital and has 733 licensed beds with 78 rehabilitation beds. This hospital is part of the Cape Fear Valley Health System and is the 8th largest health system in the state with 916 patient beds, serving a six-county region of Southeastern North Carolina and more than 935,000 patients annually. What You'll Do This Executive Chef 3 will provide culinary leadership including menu planning, program execution, staff management and training. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation, and workplace safety standard compliance; and have working knowledge of automated food inventory, ordering, production, and management systems. be responsible for food management and scheduling preferably have KRONOS experience garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; monitor, audit, implement and standardize new menus be responsible for Food and Physical Safety and annual training for all hourly associates; conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring - Implement & coordinate the culinary function. - Direct & train cooks & utility workers. - Ensure food preparation & production meets operational standards. - Manage catering, retail areas, and support patient dining - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manage food & physical safety programs and inventory controls Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Benefits: Bonus based on performance Competitive salary Employee discounts Flexible schedule Free uniforms Paid time off Sous Chef Dunn Location Job Application Description: About MoonRunners Saloon: Join a legendary team at MoonRunners Saloon, a uniquely themed, prohibition-inspired bar and restaurant that's been featured on Bar Rescue and continues to make a name in the Triangle area for bold Southern flavors, handcrafted cocktails, and exceptional guest experiences. We're expanding to our Dunn location and are looking for a skilled and passionate Sous Chef to help lead our back-of-house team. About The Position: The Sous Chef plays a vital role in supporting the Executive Chef with daily kitchen operations, maintaining high culinary standards, and ensuring a smooth, efficient, and inspired kitchen environment. You'll contribute to daily kitchen operations, team development, food quality, inventory, and kitchen leadership while bringing creativity and consistency to our Southern-inspired menu. Key Responsibilities: Work closely with the Executive Chef to manage all kitchen operations, including prep, line execution, and expo during service Train and lead kitchen staff, ensuring adherence to recipes, portion standards, and safety procedures Assist in recruiting, onboarding, and mentoring new team members Ensure kitchen cleanliness, sanitation, and safety compliance at all times Monitor inventory levels, conduct regular food and supply orders, and manage food cost and waste Expedite orders efficiently during busy shifts to maintain timely and accurate food delivery Take initiative in problem-solving and guest satisfaction Our Requirements: 2+ years of experience in a Sous Chef or kitchen leadership role in a fast-paced, high-volume kitchen Strong knowledge of cooking techniques, food safety, and kitchen sanitation Ability to manage inventory, ordering, and cost controls Passion for Southern cuisine, hospitality, and creating memorable guest experiences Comfortable leading a diverse team and staying calm under pressure Must be reliable, punctual, and willing to work nights, weekends, and holidays Preferred Skills: Culinary degree or formal training is a plus Experience with Southern, BBQ, or scratch-kitchen concepts Familiarity with kitchen scheduling and food management software Physical Requirements: Must be able to stand for long periods and lift up to 50 lbs Frequent movement, bending, and working in a hot kitchen environment Location: MoonRunners Saloon - Dunn, NC Ready to help lead the next chapter of MoonRunners Saloon in Dunn? Apply today and bring your passion for Southern hospitality to a team that values creativity, leadership, and culinary excellence. Compensation: $45,000.00 - $55,000.00 per month We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Join Our Team at MoonRunners Saloon! MoonRunners Saloon is a prohibition-era themed restaurant that serves great food and specialty drinks all within a welcoming atmosphere that plays off the one-of-a-kind concept created by celebrity experts. Experience the original concept created by Bar Rescue host, author and industry expert Jon Taffer Sample the specialty menu by celebrity chef Brian Duffy Taste the unique moonshine cocktails made famous by TV-mixologist Russell Davis

Role Overview*Creating A Food Experience Is Your Passion* Sodexo is seeking an Executive Chef 3 for Cape Fear Valley Medical Center in Fayetteville, NC. Cape Fear Valley Medical Center is a trauma level III acute care hospital and has 733 licensed beds with 78 rehabilitation beds. This hospital is part of the Cape Fear Valley Health System and is the 8th largest health system in the state with 916 patient beds, serving a six-county region of Southeastern North Carolina and more than 935,000 patients annually. What You'll DoThis Executive Chef 3 will provide culinary leadership including menu planning, program execution, staff management and training. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation, and workplace safety standard compliance; andhave working knowledge of automated food inventory, ordering, production, and management systems. be responsible for food management and schedulingpreferably have KRONOS experiencegarnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;monitor, audit, implement and standardize new menusbe responsible for Food and Physical Safety and annual training for all hourly associates; conduct audits, create action plans based on audit findings and be responsible for keeping and updating GC audit books What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring- Implement & coordinate the culinary function. - Direct & train cooks & utility workers. - Ensure food preparation & production meets operational standards. - Manage catering, retail areas, and support patient dining- Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manage food & physical safety programs and inventory controls Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities: Assist the head chef in preparing and cooking meals Oversee and manage the kitchen staff in the absence of the head chef Ensure that all food is prepared and presented according to established recipes and quality standards Monitor inventory levels and order supplies as needed Maintain a clean and organized kitchen area Collaborate with the head chef to develop new menu items and specials Train and mentor junior kitchen staff, continuing development of staff and new training techniques. Requirements: Previous experience as a sous chef or in a similar role Strong knowledge of culinary techniques and food safety regulations Excellent leadership and communication skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Flexibility to work evenings, weekends, and holidays as required Job Types: Part-time Shift: ? Day shift ? Evening shift ? Morning shift Weekly day range: ? Monday to Friday ? Every Weekend Experience: ? Culinary experience: 4 years (Preferred) ? Cooking: 4 years (Preferred)

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

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.

Requirements Associates Degree in baking or pastry arts SERV Safe Certified or able to maintain Two or more years of experience as a pastry cook, baker, or similar. Advanced knowledge of traditional pastry baking techniques. Maintains all certifications necessary for employment. Commits to continually improving skills through educational opportunities. Creative ability in designing, decorating, and filling confectionary. Ability to coordinate with other chefs and manage pastry section staff. In-depth knowledge of applicable federal, state, or other regulations. Knowledge of food storage/food hierarchy and kitchen sanitation. Complies with GR safety policies and procedures. Reports safety hazards and injuries immediately. Provides emergency assistance to residents, visitors, or employees following proper procedures. Flexible working hours, including weekends and evenings, when required. Is courteous and cooperative with residents, families, co-workers, management, and other staff. Exhibits professionalism in conduct and appearance. Must perform simple arithmetic to handle and understand measurements and recipe conversions. Excellent ownership, interpersonal, and communication skills. You will join an innovative team of over 300 employees who each contribute unique talent and expertise in a variety of hospitality, medical, and professional fields. Galloway Ridge employees embody our core values of caring, empowerment, integrity, and commitment. Galloway Ridge offers an excellent salary and benefits package, including free membership to our onsite 20,000 square foot fitness facility, discounted meals, 2-year/4-year/continuing education scholarships, PTO with Mahalo Moments, wellness discount on health premiums, 403b with a generous company match, local discounts, and more. #9 of the Top 25 Best Workplaces in Aging Services Certified as a Great Place to Work

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved + Reward and recognize employees + Plan and execute team meetings and daily huddles + Complete and maintain all staff records including training records, shift opening/closing checklists and performance data + Develop and maintain effective client and guest rapport for mutually beneficial business relationships + Interact directly with guests daily + Aggregate and communicate regional culinary and ingredient trends + Responsible for delivering food and labor targets + Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends + Ensure efficient execution and delivery of all culinary products in line with the daily menu + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items + Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards + Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used + Full knowledge and implementation of the Food Framework + Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase + Ensure proper equipment operation and maintenance + Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations + Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** + Requires at least 4 years of culinary experience + At least 2 years in a management role preferred + Requires a culinary degree or equivalent experience + Ability to multi-task + Ability to simplify the agenda for the team + Requires advanced knowledge of the principles and practices within the food profession. + This includes experiential knowledge required for management of people and/or problems. + Requires oral, reading, and written communication skills **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Nearest Major Market:** Fayetteville

Job Description Sous Chef Salary: $55,000 - $57,500 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it's about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We're looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation's heroes. If you're ready to make a difference every day, join us and help us serve those who serve. As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef III also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 2 to 5 years of culinary experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Apply to Compass today! 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. Compass Group maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Compass Group 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 for paid time off benefits information.

The primary purpose of the Sous Chef is to assist the Resort Executive Chef, the Chef De Cuisine and Location Chef in the management of kitchen department operations, in order to ensure the highest levels of food quality, safety and sanitation are monitored and maintained at all times. EDUCATION and/or EXPERIENCE: High School Diploma or General Education Degree required and a minimum of five years' culinary and supervisory experience; or an equivalent combination of education and experience. Culinary School Degree preferred. ESSENTIAL DUTIES AND RESPONSIBILITIES: This position involves driving a company vehicle and/or company insured vehicle. A valid driver's license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations. Responsible for the ordering and overseeing and/or performing preparation of all foods during his/her shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort. Ensure all employees are properly trained and follow all safety and sanitation precautions for his/her specific job. Responsible for placement and coordination of employee and their daily tasks. Plays an active role into food specials of the day and seasonal menu changes Responsible for inspection of all food to ensure its consistency. Responsible for the proper set-up and presentation of all food and buffets throughout shift. Ensure all buffet food is being monitored and changed throughout entire specified time of buffet. Ensure all employees adhere to scheduled hours. Must sign off and explain any changes or additional hours necessary beyond original schedule. Ensure proper communication is taking place with the Resort Executive Chef so that all pertinent information necessary for business is relayed. Responsible for communication with the front of the house captains and/or managers. Responsible for the annual performance review of respective department's employees. Responsible for the daily kitchen shift meetings and communicating the Safety and Sanitation topics, according to the department's Annual Safety Calendar/Program. Responsible for filling out and following through with any necessary Incident Reports during respective shift. Assume responsibility for appropriate kitchen business in absence of Resort Executive Chef Be proactive in any and all situations which could arise that may have an adverse effect on the integrity of the kitchen culinary operation. Make sound judgment calls and decisions based upon the principles of the Pinehurst Resort and Resort Executive Chef. Work with the Steward Supervisor and/or Executive Steward in filling out necessary equipment requisitions for culinary equipment needs. Plan and execute monthly departmental Inventory process, according to Resort/EATEC standards. Ensure the employee meals are prepared to the highest quality standards. Handle any needs that arise and address any concerns. Utilize Recipe, Requisition, and other features of the EATEC system. The Sous Chef Job Description has been written as an outline of the primary job responsibilities. There will be many other responsibilities for which the Sous Chef will be accountable. The Sous Chef will be informed of these responsibilities as the scope of business changes and the demands of the position develop. In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed. SUPERVISORY RESPONSIBILITIES: Supervises a range of 15-20 employees in the Hotel Kitchen, and 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; reviewing performance; rewarding and disciplining employees; addressing complaints and resolving problems. 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; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Job Description Salary: $65,000-$75,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Coordinates activities of kitchen personnel engaged in preparation of food service Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Excellent interpersonal, customer service, and oral/written communication skills Knowledge of food cost and how it pertains to a kitchen, product and quality identification Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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 for paid time off benefits information.

CCL Hospitality Group Salary: $115,000 - $135,000 Other Forms of Compensation: RELOCATION FUNDS PLEASE NOTE: This position is based in Tulsa, OK. Candidates who are willing to relocate are encouraged to apply - relocation assistance is available and provided by the company. With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Position Summary The Executive Chef & Director of Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight-driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club. Key Responsibilities Culinary & Operational Leadership * Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality. * Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends. * Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues. * Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism. * Ensure full compliance with all food safety, sanitation, and operational standards. Multi-Outlet & Production Oversight * Manage simultaneous service across diverse restaurants, lounges, and event spaces. * Oversee prep, production, and à la carte service with flawless coordination. * Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients. * Introduce innovative culinary techniques, equipment, and best practices. Business & Financial Management * Develop and manage the culinary budget, including food cost, labor planning, and purchasing. * Implement strategic cost control measures without compromising luxury standards. * Analyze financial and operational data to refine menu offerings, staffing, and procurement. * Maintain effective vendor relationships and inventory systems. Resident Experience & Hospitality * Serve as an ambassador of hospitality-visible, approachable, and responsive to resident needs. * Create personalized and memorable dining moments aligned with luxury expectations. * Elevate resident satisfaction through proactive engagement, feedback, and service recovery. * Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences. Team Leadership & Development * Recruit, train, and mentor a talented culinary team committed to excellence. * Provide clear expectations, performance feedback, and ongoing development. * Foster a culture of creativity, accountability, and hospitality-focused service. * Lead with integrity, professionalism, and a commitment to continuous improvement. Required Qualifications * Minimum 5 years of executive culinary leadership in a luxury, multi-outlet environment (luxury/boutique hotel, private club, or comparable). * Proven experience managing high-volume, complex operations with multiple dining venues. * Culinary degree or equivalent experience required. * Strong financial and operational management skills, including budgeting and cost control. * Exceptional communication and presentation skills; comfortable in resident-facing and event settings. * Expertise in modern culinary techniques, menu development, and premium ingredient sourcing. * Extensive catering and special event experience. * Proficiency with technology systems and Microsoft Office; ServSafe preferred. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible 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. ************************************************************************************ 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1497377 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Role Overview*Craft Your Career* Sodexo is seeking a Executive Chef 2 for Cape Fear Valley Medical Center in Fayetteville. In this role you will be a part of the Food Services management team for this 900+bed facility, supporting patient meals and the retail cafeteria area. Cape Fear Valley Medical Center is a trauma level III acute care hospital and has 733 licensed beds with 78 rehabilitation beds. This hospital is part of the Cape Fear Valley Health System and is the 8th largest health system in the state with 916 patient beds, serving a six-county region of Southeastern North Carolina and more than 935,000 patients annually. What You'll Dolead a team of culinarians to provide high quality meals and food servicemaintain food and health & safety logs within Sodexo and hospital guidelines and requirementseffectively coach, mentor, and train staffprepare orders and maintain appropriate inventorybring innovative and fresh ideas for retail, catering and patient servicescultivate effective interpersonal relationships with patients, customers, and clients in hospital What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringstrong knowledge of HACCPhigh end catering and dining experience and a passion for culinary artsa production culinary background, ideally in a fast paced environment: up-scale restaurant/retail/catering Healthcare experience preferred culinary training and certifications/education is a plus Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Join our team! Galloway Ridge is an upscale continuing care retirement community located between Chapel Hill and Pittsboro in Chatham County, NC. As a pastry cook, you will liaise with the pastry chef and other chefs to design seasonal and weekly menus. Your duties will include production and baking of pastries for confectionary displays, scheduled events, and special requests and menus. Adjusts to changing requirements and environments with flexibility, versatility, and open-mindedness. Exhibits professionalism in performance, behavior, and appearance. Maintains resident confidentiality and privacy, uses discretion when discussing confidential matters. Is courteous and cooperative with residents, families, co-workers, subordinates, supervisors, and other department staff. Practices and supports all directives given by Chef de Cuisine and Executive Chef. Follows and practices Galloway Ridge Core Values. Responsibilities include, but are not limited to: Consults with Executive Chef and other chefs to plan menus. Executes pastry orders for catered events and accommodating special requests. Demonstrates skill in baking pastries, desserts, cakes, cookies, sweets, and pies. Creates enticing confectionary decorations and delicious pastry fillings, as well as keeps abreast of new pastry baking techniques. Applies classic pastry baking techniques when preparing traditional pastries. Adds novel, creative, and delicious pastry items to the existing selection. Monitors equipment and ensuring all specialized pastry baking tools are in working order. Participates in all BOH training opportunities, in-services, and line-up sessions. Demonstrates a thorough knowledge of work assignments and performs in a manner to meet quality and timeliness objectives. Follows instructions consistently. Demonstrates professional development/skills competency in all activities. Completes Relias training and maintains current ServSafe certification. Maintains a current knowledge of federal, state and other regulations applicable to the position. Complies with applicable safety policies and procedures. Reports any potential safety hazards or injury immediately to supervisor or appropriate personnel. Provides proper assistance to residents, visitors or employee in an emergency situation. All other duties assigned include, but not limited to, enhancing the Resident Experience. Requirements Associates Degree in baking or pastry arts SERV Safe Certified or able to maintain Two or more years of experience as a pastry cook, baker, or similar. Advanced knowledge of traditional pastry baking techniques. Maintains all certifications necessary for employment. Commits to continually improving skills through educational opportunities. Creative ability in designing, decorating, and filling confectionary. Ability to coordinate with other chefs and manage pastry section staff. In-depth knowledge of applicable federal, state, or other regulations. Knowledge of food storage/food hierarchy and kitchen sanitation. Complies with GR safety policies and procedures. Reports safety hazards and injuries immediately. Provides emergency assistance to residents, visitors, or employees following proper procedures. Flexible working hours, including weekends and evenings, when required. Is courteous and cooperative with residents, families, co-workers, management, and other staff. Exhibits professionalism in conduct and appearance. Must perform simple arithmetic to handle and understand measurements and recipe conversions. Excellent ownership, interpersonal, and communication skills. You will join an innovative team of over 300 employees who each contribute unique talent and expertise in a variety of hospitality, medical, and professional fields. Galloway Ridge employees embody our core values of caring, empowerment, integrity, and commitment. Galloway Ridge offers an excellent salary and benefits package, including free membership to our onsite 20,000 square foot fitness facility, discounted meals, 2-year/4-year/continuing education scholarships, PTO with Mahalo Moments, wellness discount on health premiums, 403b with a generous company match, local discounts, and more. #9 of the Top 25 Best Workplaces in Aging Services Certified as a Great Place to Work

Osha Thai Kitchen and Sushi is a Thai and sushi restaurant in the Downtown Village District of Holly Springs, NC. Responsibilities Cut and portion ingredients according to recipes Set up workstations with all needed ingredients and cooking equipment Stock and maintain sufficient levels of food on the line; ensure freshness Adhere to all sanitation and kitchen safety standards Maintain cleanliness of work areas, equipment, utensils Communicating with food and materials vendors to manage inventory needs Qualifications Prior experience as sushi chef (3+ years preferred) Skilled in cutting fish, preparing sushi rice, and rolling sushi Dependable, punctual, and able to work flexible hours (evenings, weekends, and holidays) Understanding of proper food handling procedures; ServSafe Certified preferred Ready to work in a fast-paced environment while maintaining a positive attitude Work in standing position for long periods of time Ability to effectively communicate with kitchen staff Safely lift, bend, carry up to 40 lbs. We are looking forward to reading your application.