Chef Jobs in Clayton, NC

P.F. Chang's Pay Range (based on experience): $18.00 - $22.00 / hour All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Chef at the Duke Of Wellington , you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Ember Inns, a local to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes to create quality food products. Summary of Essential Job Functions • Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen. • Assist the Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. • Train and supervise kitchen staff in the proper preparation of menu items. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Communicate both verbally and in writing to provide clear direction to staff. • Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with health department regulations. • Adhere to control procedures for cost and quality. • Comply with attendance rules and be available to work on a regular basis. • Perform any other job-related duties as assigned. Abilities Required • Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Are you looking for a Company you can "GROW" with, Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us. We offer our associates an array of benefits, based on eligibility, including: * Competitive salary based on experience * Quarterly Bonuses * Paid Vacation * Holiday Pay * Medical, Dental, Vision Insurance * Sick Leave * 401k * Free Life Insurance * Free Short Term Disability * Marriott Hotel discounts Job Duties: * Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff. * Ensure efficient, cost-effective operation and profitability of food production. * Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. * Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. * Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. * Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. * Assure kitchen personnel are trained in best cleanliness and sanitation practices. * Communicate with Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events. * Capable of preparing and executing food services for events up to 400 + people. * Attend mandatory meetings in reference to food and beverage. * Assists Food and Beverage Director as guidance is given. Qualifications: * High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. * Minimum 3 years cooking experience in a hotel environment or large catering/event venue. * Previous kitchen supervisory experience required. * Ability to communicate clearly with managers, kitchen and dining room employees, and guests. * Safe Food Handling Certification. * Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs. * Must have flexible scheduling to accommodate hotel demands. * MUST be friendly, outgoing, and willing to engage guests in conversation. * Strong work ethic and a desire to succeed. * Clean background check, and reliable transportation a must. * Ability to lift, pull and push moderate weight is necessary. * Knowledge of the use of commercial kitchen equipment/Turbo Chef. * Ability to handle comments and suggestions. * PosiTouch knowledge is highly desired.

Returning UsersLog Back In Craft Your Career! Sodexo is seeking an experienced Executive Chef 2 for UNC Johnston Smithfield Hospital located in Smithfield, NC,right outside of the Raleigh-Durham area! The Executive Chef will manage culinary operations while supporting patient services and retail operations. The ideal candidate will have culinary experience working in a hospital setting. What You'll Do * implement and standardize all culinary systems and procedures for hospital * manage, direct, and mentor frontline staff * procurement and purchasing * create menus based on client needs * implement innovative and fresh ideas in retail, catering, and patient services * create interpersonal relationships with client 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 * a strong culinary background in a high-volume environment; * strong management skills and experience; * menu planning experience and a strong understanding of current culinary trends; * proficient computer skills, highly organized, and detail-focused; * a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; * ServSafe Certified with proven working knowledge of HAACP; and * C.E.C. (Certified Executive Chef) a plus. 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 - 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. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Join our team! Galloway Ridge is a vibrant community located between Chapel Hill and Pittsboro in Chatham County, NC, and we're thrilled to announce the grand opening of several brand-new restaurants and a bakery following a complete upscale renovation! We're looking for a dedicated Pastry Chef de Partie to join our culinary team and help us deliver delicious, high-quality dishes that our residents will love. This position is responsible for preparing and the oversight of all desserts and baked goods to ensure a high-quality culinary experience for our residents. The Pastry Chef de Partie understands the importance of being creative, detail oriented, efficient and customer oriented in executing desserts. Supervises line members to ensure quality and consistency of all food items leaving the kitchen. Works to ensure all culinary operations follow Galloway Ridge and departmental procedures, employee handbook, state and federal health and food regulations. Responsibilities include, but are not limited to: Prepare a wide variety of goods such as cakes, cookies, pies, breads/etc., following traditional and modern recipes. Assist the Pastry Cooks in the daily activities of the kitchen; including menu development, inventory, cost control, and purchasing of supplies. Assists with developing, implementing, and maintaining new recipes, presentations, and products. Assists the Pastry Chef with the coordination and directing of the pastry operation. Check quality of material and condition of equipment and devices used for baking. Ensures that lines are closed properly at the end of the shift and that all is ready to open for the next shift. Cleans and sanitizes. Supervision and training of pastry cooks to maintain standards. Running shifts on own without the supervision of a Chef. Training pastry cooks, effectively communicating and executing daily specials and assignments. All other duties assigned include, but not limited to, enhancing the Resident Experience. Requirements Must be able to perform simple arithmetic to handle and comprehend measurements and conversions. Must be able to perform simple tasks. Must have at least 3-4 years of experience in a high-volume pastry or bakery operations, preferably as a Pastry Chef or Assistant Pastry Chef, creating desserts and baked goods from scratch. Working knowledge of confectionaries, cake design, chocolate arts/tempering, plated desserts, pacojet, dough lamination, etc. Exceptional standards of cleanliness, health, and safety. Perform opening and closing duties. Effective communication and interpersonal skills to foster a productive team environment. High standards for cleanliness in workspaces and service areas. Adaptability to work in a dynamic and ever-changing environment. Capability to work independently and collaboratively as part of a team. Work effectively under pressure, particularly during service teams, while managing stress levels. Available to work on-call, shift, after hours, over weekends, and on holidays. Experience managing inventories and stocktaking. 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

Job Details LMR LLC (MGT) - Raleigh, NC Full Time $93600.00 - $10400.00 Salary/year None AnyDescription Executive Chef You Will Be Successful If you are a person who has fun, works hard, and shares our philosophy of inspiring happiness through memorable experiences you will enjoy our culture. If you have elevated expectations for yourself and will positively voice your needs, opinions, and ideas on how to grow and evolve our business - this is the right place for you. Benefits You Will Enjoy Competitive Salary Career Advancement Opportunities Comprehensive health, dental, vision insurance Company-paid Short-Term Disability and Life Insurance 401(k) with company contribution up to 4% Paid time off and flexible schedules Generous employee dining discounts Lucrative referral bonus program Tuition reimbursement program Job Responsibilities Direct the product development process from R&D of latest items through restaurant roll-out. Responsible for documenting accurate recipes, procedures, new product specifications, plate costs, and troubleshooting guidelines. Assists in qualifying and approving alternate suppliers for the company with purchasing department. Assists in the development of training materials for the Kitchen and new product roll-out with Operations. Conducts step down product/recipe training for District Managers, Chefs, Sous Chef for both Company and Franchise Operations. Maintains a current project list and gains approval of priorities with VP of Operations. Assist with the selection of BOH management staff. Implement systems to improve the efficiency of kitchen production. Apply today. J oin us and be a part of making a difference - a dedication to taking care of our communities.

The Cafe Chef is in charge of the Employee Cafe for The Umstead Hotel & Spa. The Cafe Chef must always represent the Banquet Chef's core values on quality, sanitation, and fair treatment of all associates. They are responsible for maintaining the clean, organized, and efficient workplace that has been implemented by the Banquet Chef. The Cafe Chef will report directly to the Hotel's Banquet Chef and Banquet Sous Chef. Job Requirements: Set up buffet line, cook all items on daily menu and do quality check of all items, hot and cold. Maintain a clean Cafe area for all associates to enjoy. This includes making sure plate ware and silver ware are always stocked and cleaned. Organize and inventory all items in cooler, walk-in freezer, reach-ins, and cages. Put away and organize daily incoming truck orders. Assist in keeping par levels by communicating to the Chef when to order stock items. Maintain professional relations with all associates, treating with respect and holding accountable to Kitchen and Hotel standards. Demonstrate open communication between kitchen and other hotel outlets, including front of house, banquet team, and front office. Instill a calm, organized approach in all situations or conflicts. Assist in creating a drive of daily passion for excellence and continuous improvement. Ability to work weekends, holidays, and when hotel activity is at its highest. Ability to work a 8am-4pm shift or 1pm-9pm shift Create a weekly menu, approved by the Banquet Chef/Sous Chef Place orders on a regular basis keeping quality and cost in mind Must be proactive in utilizing product from other outlets to minimize waste throughout the hotel Qualifications Physical Requirements: Must be able to stand for at least 8 hours, with frequent bending and squatting. Must be able to lift at least 50 pounds regularly throughout shift. Ability to read and follow recipes. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Health insurance Life insurance Paid time off Referral program Vision insurance

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.

We are looking for an Executive Chef with solid leadership and Kitchen management skills. The right candidate will be proficient in all aspects of food preparation and have a good knowledge of wine and wine pairings. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an acclaimed Wine bar that is gaining ground and growing nationwide Responsibilities · Build a team rapport with General Manager and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Culinary Director on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Arrange for equipment purchases and repairs · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Austin Health Code · Comply with nutrition and sanitation regulations Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Ability to follow core standardized recipe and product specs Benefits · 1 Week Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Job Type: Full-time

Here's a polished and compelling job ad you can use to attract the right Executive Chef/Partner for your new Italian restaurant in Raleigh: Executive Chef / Partner - New Italian Restaurant Opening in Raleigh, NC (Fall 2025) An opportunity to lead, create, and build something special. We're a local restaurant group in Raleigh, NC with a strong track record of hospitality and community-focused dining experiences. This Fall, we're bringing a new Italian concept to life-one deeply inspired by the timeless charm of New York Italian restaurants. Think warm lighting, rich aromas, big-hearted service, and a room full of laughter and clinking glasses. We're searching for an Executive Chef and Partner to lead our kitchen and help shape the culinary soul of this restaurant from day one. What We're Looking For: Creative Vision: You bring an inspired approach to Italian cuisine-bold, comforting, and craveable. You understand how to honor tradition while keeping things fresh. Opening Experience: You've opened restaurants before and know what it takes to build a kitchen team, develop systems, and deliver on day one. Leadership: You're someone who leads from the front, builds great culture in the back of house, and cares deeply about your team. Partnership Mentality: This is more than a job. We're offering an opportunity to grow with us. Equity or profit-sharing is available for the right partner who shares our values and long-term vision. Local and Community-Driven: You're excited to be part of something personal and lasting in the Raleigh community-building relationships with local farmers, purveyors, and guests alike. What You'll Do: Lead menu development, hiring, training, and kitchen operations Collaborate with ownership to bring a vibrant, inviting Italian concept to life Build a high-performing culinary team rooted in quality, consistency, and care Work with local ingredients and producers to create a regionally informed Italian experience Help shape the culture and future of the restaurant If you're passionate about hospitality, ready for a leadership role with ownership potential, and excited to open something meaningful in Raleigh-let's talk. To apply: Please send your resume and a brief introduction about your vision for Italian cuisine to Richard@Haakerecruiting.com Confidential inquiries welcome.

Full-time Description Hospitality Starts Here... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. It's more than just a job; it's a family, a lifestyle, and an exciting journey you won't want to miss. The Role: Executive Chef - O-Ku Raleigh We're in search of a passionate and creative Executive Chef to join the IRHG family at O-Ku Raleigh. As the culinary maestro of our upscale Japanese dining experience, you'll bring your expertise in Japanese cuisine and thrive in the energy of a scratch kitchen environment. If you're a culinary visionary ready to make your mark, we invite you to embark on this thrilling journey with us. What You Need: Culinary Mastery: Proven experience as an Executive Chef with a strong background in Japanese cuisine. Innovative Spirit: A passion for exploring new culinary trends and techniques. Team Leadership: Demonstrated success in leading high-performing culinary teams. Scratch Kitchen Expertise: Experience and expertise in a scratch kitchen environment. Organizational Prowess: Strong organizational and leadership skills. Location: Raleigh, NC- O-Ku Raleigh Requirements EXPECTATIONS: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. As a Valued Member of the Team, You Can Expect: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. How to Apply: If you are a culinary virtuoso with a love for Japanese cuisine and the skills to match, we invite you to join the O-Ku Raleigh family. Please submit your resume, along with a cover letter highlighting your relevant experience and your approach to Japanese cuisine. O-Ku Raleigh is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

Preferred Qualifications Certified Sous Chef ( CSC ) or higher. Accredited culinary program certificate. Experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club. Supervisory experience. Previous experience with a computer food production program such as Cbord. Short order or display cooking, buffet and/or plated meal experience. Work Schedule 40 hours per week, work hours may vary based on business needs; work schedule may include nights, weekends, and holidays. May be required to work some overtime.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Job Duties - Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision - Come up with new dishes which appeal to the clients, whenever required - Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machine” - Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements - Plan the food design in order to create a perfect match between the dish's aspect and its taste - Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources - Maintain order and discipline in the kitchen during working hours - Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Catering Chef Roles and Responsibilities Follow prep lists in a quick, efficient, and accurate manner Label and stock ingredients on shelves so they are easily accessible to teammates Follow recipes and prepare food according to company standards Perform other kitchen duties as assigned Maintain clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash, etc. Complete your event pack out for your assigned event. Check out each component of your event s menu with the FOH event manager Take instruction and assist with load in and load out duties. Properly pack ingredients/ menu items to ensure proper delivery to event. Complete any and all on-premises cooking, finishing, plating, and garnishing. Maintain all health and safety standards for personnel and safe food service. Be able to manage a timeline for an event from start to finish ensuring proper execution of menu chosen by the clients. Work with front of house managers to stay on track, execute special requests and go with the flow! Qualifications and Education Requirements 2+ years of experience as a Chef in a catering setting (preferred) Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking best practices Keep up with current culinary trends Must have a clean driving record and reliable transportation Compensation and Benefits We offer competitive hourly rates ranging between $18-$22/hr based on experience. Additional Notes: The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees maybe directed to perform job-related tasks other than those specifically presented in this description.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Returning UsersLog Back In * Craft Your Career* Sodexo is seeking an Area Executive Chef for Cape Fear Valley Health 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 * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * district support; training, catering, development of staff, and menu compliance * 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/or * have working knowledge of automated food inventory, ordering, production and management systems. 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 * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation 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 Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!