Chef Jobs in Asheville, NC

We are seeking an exciting and creative Executive Chef with an elevated culinary background to join a motivated team near Asheville, NC. This position will be responsible for the entire culinary operation of an upscale Southern Appalachian resort. You will run the daily operations of a full-service upscale casual restaurant with fine dining food presentation and oversee all banquets and special events with the help of a Banquet Chef. The ideal candidate for this position will enjoy creating new seasonal menu items and have a coaching mentality with a desire to train and develop a culinary team. If a culinary leadership position with a stable company sounds like a good fit and could help further your career, we want to hear from you today! COMPENSATION: Base Salary $75,000 - $85,000 + 70% paid health insurance, 401K w/ 2% match, PTO, and paid vacation Executive Chef Qualifications: Proven experience as an Executive Chef, or a similar leadership role, in luxury hospitality or high-end dining establishments. Exceptional culinary skills and a strong history of creative menu development. Deep knowledge of international cuisines, fine dining techniques, and modern culinary trends. Strong leadership and communication abilities, with a talent for motivating and developing teams. Expertise in managing kitchen operations, budgets, and food safety standards. A degree or certification in Culinary Arts is preferred. Ability to work in a fast-paced environment while maintaining composure and attention to detail. If you're interested in learning more about this wonderful opportunity, please apply today with an updated resume. Only qualified candidates will be contacted.

We are looking for a culinary professional with banquet experience. The best fit for this position is someone with flexibility in their schedule. Our events have a capacity of 10 to 1200 people. The right person will have a teamwork mentality and be very organized. I look forward to speaking with you. Please provide a resume to be considered. Line Cooks are responsible for preparing items precisely and in a timely manner in accordance to established hotel standards, representing the hotel to all guests, assisting with guest needs, and completing all daily duties and assigned projects utilizing the principles, policies and standards of Hulsing Hotels. Essential Duties & Responsibilities: * Performs all methods of cooking and portion control in accordance with hotel specifications. * Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc. * Properly uses all kitchen equipment and ensures the proper and safe use of all equipment. * Maintains food line to ensure that all required items are properly stocked. * Continuously stocks and restocks items as needed. * Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shift. * Completes all assigned cleaning functions as specified by supervisor during working shift. * Notifies supervisor of all potential safety hazards, as well as all customer complaints. * Responsible for ensuring that all food is properly handled and stored. * Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. * Performs other duties as assigned. Qualifications * At least one (1) year of previous experience in a banquet kitchen environment is required. * Must be team oriented, empathetic, friendly and show initiative. * Must be able to represent the hotel in a professional manner to hotel guests.

A luxury resort in Asheville is looking for an Executive Banquet Chef! Positions Specs & Details Executive Chef overseeing culinary operations for banquets and events Direct reports include two Sous Chefs and one Pastry Chef, all salaried; plus, a team of 20 or so hourly culinary, baking and pastry, interns, and apprentices at peak season. Event size(s) at venues can be up to 600 guests Event types include weddings, corporate events, and special functions throughout the year. Season runs from Spring - Summer, Fall, and holiday events. Base salary is around $75K based on experience. Upscale, four-star resort experience strongly preferred. Strong leadership skills, particularly around team development and employee engagement, is a key selection factor.

Job Details Asheville Renaissance Hotel - Asheville, NC $65000.00 - $70000.00 Salary Hospitality - HotelDescription Let's cook something up together! Windsor Hospitality thrives in building hospitality careers. We want to design a path of professional growth and give you the keys to such success. We are recognized as a strong partner with warm hearted hospitality staff nationwide. Windsor Hospitality is looking for their newest Sous Chef ! Purpose for the Position: A Sous Chef is needed to supervise, coordinate and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant. Ideal candidate must have Banquet / Catering Experience FEATURED BENEFITS: Medical, Dental, Vision, Life and Disability Insurance FSA Employee Assistance Program 401K and ROTH 401K Growth opportunity Paid Time Off Sick Time Off Essential Functions: Estimates food consumption and requisitions or purchases foodstuffs. Receives and checks foodstuffs and supplies for quality and quantity. Selects and develops recipes. Supervises personnel involved in preparing, cooking and serving. Cooks and otherwise prepares foods according to recipes. Cuts, trims, bones and carves meats and poultry for cooking. Portions cooked foods and gives instructions as to size of portions and methods of garnishing. May hire, train and discharge workers. May maintain time and payroll records. May plan menus. All other duties as assigned by a manager or supervisor. This position requires a hands-on approach (move, lift, carry, push, pull, and handle objects weighing less than or equal to 50 pounds without assistance). You will be on your feet and moving with purpose (stand, sit, or walk for an extended time). Windsor Hospitality is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Windsor Hospitality does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Responsibilities for this role include: Help in the preparation and design of all food menus. Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff's performance. Order supplies to stock inventory appropriately. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Requirements and skills for position include: Proven experience as a Sous Chef. Understanding of various cooking methods, ingredients, equipment and procedures. Excellent record of kitchen and staff management. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry's best practices. Working knowledge of various computer software programs ( MS office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus.

Omni Grove Park Inn & Spa The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description Sign on Bonus: $1,000.00 paid across first 90 days : $250 after 30 days, $250 after 60 days, $500.00 after 90 days. The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Responsibilities Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Three to five years Previous Culinary Experience in a high production kitchen. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred.

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

Sous Chef Salary Sous Chef duties and responsibilities Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef No late hours Culinary Degree preferred 5 years of Sous Chef Experience Benefits: Dental insurance Health insurance Paid time off Vision insurance Schedule: Holidays Monday to Friday Weekend availability COVID-19 considerations: We have additional precautions in place for the safety of residents and staff. Work Location: One location Hiring Insights Hiring 1 candidate for this role Urgently hiring EDUCATION/EXPERIENCE: Minimum of a two-year degree in culinary arts or related field. Minimum eligibility requirements At least one (1) year prior experience in a food service department required. Supervisory experience desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member and as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the general public. Control labor cost, linen cost, miscellaneous food and beverage expenses. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential functions Works closely with the Executive Chef and serves as his/her replacement in his/her absence. Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast paced, multi-tasking environment. Assist with designing new recipes, planning menus and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handling customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and with team members in a courteous and professional manner. Take initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options and comment card feedback with Bermuda Village standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evening and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post- disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Jobletics Pro is seeking an experienced and passionate Cook to join our team. The ideal candidate will be responsible for preparing and cooking meals according to our high-quality standards, maintaining a clean kitchen, and following food safety guidelines. Responsibilities: Prepare and cook menu items according to recipes and standards. Maintain cleanliness and organization in the kitchen. Ensure food is stored properly and meets food safety guidelines. Assist with inventory and ordering supplies as needed. Work efficiently in a fast-paced environment. Requirements: Previous cooking experience preferred. Ability to work in a team environment. Knowledge of food safety regulations. Strong attention to detail and time management skills. Company Information: Jobletics Pro provides highly qualified temp staff for the hospitality industry, offering immediate staffing solutions with seamless schedule management and AI integration. Contact: 855-###-#### | ...@jobletics.com Apply Now "

From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member's expectations. We are growing communities where career opportunities and growth are endless. BASIC QUALIFICATIONS: A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction. Excellent time management. Showcases passion for food, continual learning, and guest service Participative management style. Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges. Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department. Experience in hiring, training, scheduling, and the development of staff. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Clear, concise written and verbal communication skills. Demonstrate ability to lead by example. Exceptional detail to follow-up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Prior experience in relationship development. Related degree preferred. THE CLIFFS BENEFITS: A knowledgeable and passionate management team that leads by example Employee appreciation parties and team building events Premier training Excellent compensation including 15 vacation days and 9 paid holidays Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution* Employee Wellness Monetary Incentives A work/life balance!

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

Job Details Crowne Plaza - Asheville, NC Full Time $20.00 - $22.00 Hourly Restaurant - Food ServiceBanquet Chef We are looking for a culinary professional with banquet experience. The best fit for this position is someone with flexibility in their schedule. Our events have a capacity of 10 to 1200 people. The right person will have a teamwork mentality and be very organized. I look forward to speaking with you. Please provide a resume to be considered. Line Cooks are responsible for preparing items precisely and in a timely manner in accordance to established hotel standards, representing the hotel to all guests, assisting with guest needs, and completing all daily duties and assigned projects utilizing the principles, policies and standards of Hulsing Hotels. Essential Duties & Responsibilities: Performs all methods of cooking and portion control in accordance with hotel specifications. Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc. Properly uses all kitchen equipment and ensures the proper and safe use of all equipment. Maintains food line to ensure that all required items are properly stocked. Continuously stocks and restocks items as needed. Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shift. Completes all assigned cleaning functions as specified by supervisor during working shift. Notifies supervisor of all potential safety hazards, as well as all customer complaints. Responsible for ensuring that all food is properly handled and stored. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Performs other duties as assigned. Qualifications At least one (1) year of previous experience in a banquet kitchen environment is required. Must be team oriented, empathetic, friendly and show initiative. Must be able to represent the hotel in a professional manner to hotel guests.

The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description Provide high quality standards and procedures in preparing/serving all banquet food. Starting rate of pay $22 per hour. Responsibilities Maintain kitchen sanitation in accordance with health department guidelines Insure station is set for service 15 minutes prior to service. Knowledge of breakfast and lunch preperation Required to learn all menu items produced by assigned station. Perform work assignments to meet proper quantities within a necessary time frame. Prepare a mixture of buffet and plated style items Production of orders to include Grilling, Roasting, an Baking fish, steaks, chicken and shellfish. Maintain safe food handling procedures at all times Qualifications Advanced Knife skills required Prior Culinary experience required Must be familiar with all cooking techniques Must be familiar with batch and quantity cooking Ability to multi-task Flexible Scheduling to include nights, weekends, and holidays. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.”

Omni Grove Park Inn & Spa The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description Sign on Bonus: $1,000.00 paid across first 90 days : $250 after 30 days, $250 after 60 days, $500.00 after 90 days. The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Responsibilities Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Three to five years Previous Culinary Experience in a high production kitchen. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred.

Job Details Lake Junaluska Assembly Inc - Lake Junaluska, NC Full Time 2 Year Degree Up to 10% Variable Hospitality - HotelDescription LJA Mission Statement: The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body. Located in the Smoky Mountains of Western North Carolina, Lake Junaluska is a ministry of The United Methodist Church and plays a vital role by providing a location for training and renewal. Each year Lake Junaluska will host over 200,000 guests who are engaged in spiritual training, recreation or renewal events and activities. Our guests include religious, non-profit and secular groups. We are also a residential and vacation community. Essential Functions Assisting the Executive Chef in menu creation, food presentation, and recipe selection. Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality. Constantly focus on the details of each meal to ensure the best possible outcome for each and every event. Oversee general quality control predominantly of but not limited to lunch, dinner and special meals and receptions, with emphasis on presentation, garnishing, and overall quality of all events with an ongoing focus for constant improvement. Meets specific needs of calendar and scheduled events (regular and special). Operate all equipment necessary for food preparation including convection ovens, stoves, meat slivers, chopper, knives, steamers, steam kettles and skillets. Responsible for efficient procurement and purchasing of product/inventory to reduce product loss due to waste. Responsible for controlling food and labor costs; assisting with preparation of budgets and aim to achieve the budgeted gross profit. Discuss supply needs with the Executive Chef and procure required inventory within the allotted budget. Maintains sanitary environment for all kitchen equipment, storage areas, and work areas to the standards set by the North Carolina Department of Health. Wear and maintain Lake Junaluska staff uniform. Comply with all safety policies, practices and procedures. Perform other duties as assigned. Must know and practice proper food handling methods. Supervisory Functions Under the direction of the Executive Chef, supervises cooks and oversees preparation, garnishing and storage of food through organization and delegation. Trains, develops, and supervises associate/assistant cooks in the proper preparation of menu items and operation of equipment. Position requires an encouraging, positive attitude and ability to effectively manage the kitchen staff, motivate them and assign duties. Must be able to interact with guests as well as staff from other departments Provide leadership to others through example and sharing of knowledge/skill. Monitor all breaks and mealtimes, and uniforms, including; appropriate uniform attire, name tags, how the uniform is to be worn, and the overall appearance and presentation of staff. Manages staff in a manner that minimizes the need for overtime, without compromising the quality of customer service for the guests Qualifications Knowledge, Skills and Abilities Any combination of education and experience equivalent to three years experience in institutional food preparation or an Associate degree in culinary arts and one-year institutional food preparation experience. Must be flexible and work well under pressure. Must be clean, neat, and physically capable of performing all assigned duties. Must work as a team member and cooperate with all staff. Able to follow directions, read and comprehend simple instructions, short correspondence and memos; write simple correspondence. Ability to solve problems in standardized situations. Must be able to prioritize and multi-task projects. Manage time so as to complete all the necessary tasks in the scheduled time. Must be ServSafe certified or have the ability to be certified within the first 60 days. Performance/Success Factors Be punctual to work and other related functions; perform well in a team environment; complete work in a timely, accurate and thorough manner; conscientious about assignments and be able to prioritize daily tasks and events. Must be a team player and cooperate with all staff. Must be a self-starter, and able to work both independently and within the framework of a team. Ability to receive guidance with respect to general objectives; in the majority of tasks and projects assigned, occasionally determine methods, work sequence, scheduling and how to achieve objectives of assignments; operate within specific policy guidelines. Strive for excellence in service with all tasks and/or duties. Participate in proactive team efforts to achieve departmental and company goals. Provide leadership to others through example and sharing of knowledge/skill in a positive, professional manner Working conditions Well-lighted, heated indoor (and occasionally outdoor) settings with adequate ventilation - kitchen area. Physical demands: Able to lift and carry items up to 50 pounds, stand for prolonged periods of time, walk, sit, reaching and manual dexterity sufficient to work with the fingers and to reach/handle items above head, such as cookware, utensils, etc.; perceives attributes of objects and materials. Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature. Able to taste and smell for food preparation. Performs moderate to strenuous daily activities of primarily food service nature, moderate to loud noise (food service equipment). Vision: clear, close and distant vision to be able to monitor staff, kitchen area and read menus. Hours: Monday thru Sunday; days/night/weekends/holidays and any overtime as required, especially during summer season often in excess of 60 hours per week.

The Crepe Factory in Inman, SC is looking for one executive chef to join our 15 person strong team. We are located on 12 S Main Street. Our ideal candidate is attentive, motivated, and engaged. Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

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

SOUS CHEF From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member's expectations. We are growing communities where career opportunities and growth are endless. BASIC QUALIFICATIONS: A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction. Excellent time management. Showcases passion for food, continual learning, and guest service Participative management style. Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges. Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department. Experience in hiring, training, scheduling, and the development of staff. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Clear, concise written and verbal communication skills. Demonstrate ability to lead by example. Exceptional detail to follow-up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Prior experience in relationship development. Related degree preferred. THE CLIFFS BENEFITS: A knowledgeable and passionate management team that leads by example Employee appreciation parties and team building events Premier training Excellent compensation including 15 vacation days and 9 paid holidays Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution* Employee Wellness Monetary Incentives A work/life balance!

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