Chef Jobs in Davidson, NC

Sous Chef - Best Impressions Catering (Charlotte, NC) Best Impressions Catering is looking for a talented and experienced Sous Chef to join our team in Charlotte, NC. This role is ideal for a skilled culinary professional who thrives in a fast-paced catering environment and is passionate about delivering high-quality food and exceptional service. Responsibilities: - Assist the Executive Chef in menu planning, food preparation, and kitchen management - Oversee kitchen operations during events, ensuring food quality and presentation meet company standards - Supervise and train kitchen staff, fostering a positive and productive work environment - Manage inventory, ordering, and food cost control - Ensure all food safety and sanitation guidelines are strictly followed - Work collaboratively with the culinary and event teams to execute a variety of events, from intimate gatherings to large-scale functions Qualifications: - Minimum of two years of experience as a Sous Chef - Minimum of three years of culinary experience, preferably in catering or banquet settings - Strong leadership and team management skills - Excellent organizational and time management abilities - Ability to work in a high-pressure environment and adapt to changing event needs - Knowledge of food safety regulations and best practices - Flexibility to work evenings, weekends, and holidays as required by event schedules This is an exciting opportunity for a motivated culinary professional to grow within a well-established catering company. If you have a passion for food and hospitality, we'd love to hear from you.

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

Salary: $60k-$65k Benefits: M/D, PTO, $200 monthly dining stipend A high volume farm to table concept is looking for a Sous Chef for their location in South Park. Qualifications 3+ years of Sous Chef experience High volume experience is a must. Passionate about food and loyalty Butcher experience a plus Requirements Assist the Executive Chef in overseeing daily kitchen operations, ensuring high standards of food quality, presentation, and consistency. Manage kitchen staff, including scheduling, training, and performance management, to maintain a productive and positive work environment. Ensure all food is prepared according to recipes, portion sizes, and presentation standards set by the Executive Chef.

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

we suggest you enter details here Role Description This is a full-time on-site role for a Head Cook at Torrence and Knox located in Cornelius, North Carolina. The Head Cook will be responsible for overseeing the kitchen staff, ensuring food quality and safety, and managing inventory. They will also collaborate with management to create new dishes and maintain a high standard of culinary excellence. Qualifications Experience working in a professional kitchen Knowledge of food safety and sanitation regulations Strong leadership and communication skills Ability to work in a fast-paced environment and manage multiple tasks Culinary degree or relevant certification is a plus

Carmel is currently looking to fill the role of Executive Sous Chef. This role is responsible for monitoring and ensuring that company culinary standards and operating procedures in all areas are well maintained. Primary responsibilities are overseeing all aspects of restaurants and bars culinary execution, assisting the Executive Chef in many other areas. The Executive Sous Chef has human resources, financial and administrative responsibilities as they pertain to their direct reports. In addition, they are also responsible for working closely with the Executive Chef to assure standards are being met in all other aspects of the commissary operation. They must be capable of fulfilling all areas of Executive Chef's responsibilities in his absence. Essential Job Functions and Primary Responsibilities: Demonstrate effective leadership skills including delegation skills. Ability to meet budgets including labor, food and applicable direct operating costs. The ability to operate a multi-outlet culinary operation, touching all areas daily and being present when/where necessary to support outlet management, the team and exceed member/guest expectations. Must be an excellent communicator. The ability to lead, train, mentor and develop. Must have manager food handler's certificate. Ability to work flexible schedule to accommodate business levels. Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other associates as applicable who work in BOH, and help with food preparation and execution. Train and educate associates on new menu items and changes in procedures for current menu items; monitor and hold associate accountable for implementing the changes Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency culinary. Review the menu each week with event chefs to discuss all details of events including menu, presentation, associate's assignments and logistics, and work with banquet chef to develop party plans for each event. Work with pastry chef to ensure that desserts served are executed properly at events by culinary associates. Work with executive chef on on-going and quarterly menu development for our standard menus, internal menu tastings and photo shoots as well as recipes developing. Work with executive chef on going culinary educational training programs. Be involved in all client tastings, executing tastings along with Executive chef Be able to roll out seasonal and outlet menu changes with guidance from the executive chef. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects. Fulfill all administrative responsibilities of executive chef as needed. Attend operations meetings and banquet event order meetings, and communicate to associates the challenges from past events, nuances of upcoming events and other important issues. Work with executive chef in conducting weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans. Work with executive chef on biannual meetings with culinary team to review new menus, new presentations and new production methodologies. Attend operations meetings and banquet event order meetings and communicate to sous chefs the challenges from past events, nuances of upcoming events and other important issues. Qualifications Required: 2 years' experience in leading a kitchen team 3 years' experience in day-to-day kitchen organization of a multi-outlet resort or club. Qualifications: 5 years senior level or Executive Sous Chef experience in high-quality, multi-outlet volume-oriented environment. Culinary School graduate or related Learn more about Dining at Carmel We exceed expectations by following the C.A.R.M.E.L. Way Courtesy Awareness

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for STK, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For · 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines. Requirements State Issued Driver's License and Reliable Transportation Background Check ServeSafe Certification (upon completion of training) Compensation $55K-$60K with bonus eligibility Benefits (Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement) 50% off meal on duty and 20% off duty 5 vacation days (after 1 year of employment) Qualifications 3 to 5 years managing teams in high volume meal preparation and execution Has commercial kitchen knowledge and understands recipe measurements Has the ability to train and coach teams Is an effective listener and communicator Is a learner and is coachable Is creative and takes Initiative Is willing to lift and carry up to 20 lbs Has physical stamina for minimum 10 hour shift Role Responsibilities Has the ability to perform all BOH roles Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards Orders, receives, inspects, and properly stores food using the FIFO system Maintains all order guides, prep lists, monthly inventory count sheet and performs monthly inventory count Coordinates and executes daily duties for kitchen team members including prep and par levels, stocking stations, health inspection checklist, safety, sanitation, line check/food quality check, catering, and kitchen team management Contributes to financial success based on meeting or exceeding food cost budgets Handles food invoicing and accuracy Plans and executes monthly food features Interviews and participates in BOH new hire process Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget Conducts bi-annual reviews of kitchen team members Manages partnerships with various restaurant vendors Maintains equipment and communicates with GM/AOD/OD about facility repairs and needs Facilitates relationships across FOH and BOH teams Participates in ongoing restaurant training Participates in scheduled restaurant events

HC-Resource is looking for an experienced and driven Executive Chef. We have maintained a stellar reputation for providing quality food, superb beer selections and exemplary customer service excellence! Exciting new concept! We host a culinary-driven menu which is the center of the restaurant experience, with food that's chef-inspired but approachable. Our cozy bar provides an ideal setting for guests to gather and sip on a glass of wine or a delicious cocktail mixed fresh by one of our experienced bartenders. If you have a passion for friendly people, made from scratch food, craft beer and cocktails and a hospitality background, then we want to talk to you! Base Salary: $70k to $80K Responsibilities: Recruiting, selecting and developing a competent team of store personnel who lead the industry in customer service Maintaining adequate inventory levels to ensure out of stocks are eliminated and inventory turns are realized at least once monthly-this is especially important on bottled beer and liquor items since that's where most of our inventory sits the longest Industry leading training Managing employee relations by effectively communicating with staff using various styles of approach depending on the individual Maintaining store conditions that meet or exceed company goals Analyzing financial and accounting reports Controlling expenses such as food cost, inventory, cash control, payroll, etc. to at or below company budget guidelines Posting staff schedules within the company's timeline Completing recurring tasks on or before scheduled deadlines Maintaining a professional image at all times towards customers and staff Providing Excellent Customer Service at all times. Run great shifts Maintaining at 95% or higher on government health inspections. What we're looking for: Proven success in leadership of high-volume full-service restaurants Leadership qualities that motivate and develop a high-achieving team Exceptional customer service Lead the restaurant team by setting them up for success, leading by example, setting high standards and delegating to & developing people Create a safe, fun and clean environment in which employees will thrive and guests will return and recommend us to their friends Meet expectations in sales, costs, quality, hospitality, cleanliness, etc. Ensure the safety and security of employees, guests and company assets Communicate openly, clearly and effectively with a positive, solutions-oriented demeanor What We Offer: Competitive Salary + Performance Bonuses 401(k) Matching- We invest in your future with up to 3% employer match. Comprehensive Health Insurance - Because your well-being matters This is more than just a job-it's a chance to build a fulfilling career with financial stability, growth opportunities, and a supportive team. Are you ready to lead and thrive? Apply today!

Job Details CHARLOTTE, NC $55000.00 - $62000.00 Base+Commission/year Description Come Join the team at State of Confusion in Charlotte, NC! The team at State of Confusion purposefully cultivates a culture of teamwork and support. We strive to do the right thing by our guests and staff. That means giving our team members the full training and support they need to advance their careers as restaurateurs and business people. We have a long track record of promoting within as the majority of our General Managers and Chefs have worked their way into their positions with many chances to grow within our concepts. Responsibilities for Sous Chef include: Hiring, training, and development of hospitality-focused Team Members Upholding the highest standards for food sanitation and quality Consistently enforcing standards for recipe adherence, food preparation, production, and presentation Ensure use of BOH systems to achieve optimal kitchen performance; line checks, checklists, opening/closing procedures, prep lists Set expectations and monitor performance standards for managing kitchen staff What we're looking for in an Sous Chef 2-3 years cooking experience in an upscale casual dining restaurant Excellent communication Proven success in a high- volume restaurant Strong passion for culinary excellence, and service Proven ability to develop your team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression Must be able to stand for long periods of time Must be able to lift up to 50 lbs. What can State of Confusion offer you? Advance your career with continual training and development We promote from within! Competitive Salary plus bonus opportunities Paid Time Off Health Dental Vision Insurance & 401k Career growth with a growing company Must be able to stand for long periods of time Must be able to lift up to 50 lbs. EEOC employer Qualifications What we're looking for in a Sous Chef • 2-5 years cooking experience in an upscale casual dining restaurant • Excellent communication • Proven success in a high- volume restaurant • Strong passion for culinary excellence, and service • Proven ability to develop your team • Knowledge of systems, methods and processes that contribute to great execution • Stable job history which demonstrates upward career progression • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

Full-time Description Are you ready to turn up the heat and lead a kitchen that sizzles with creativity, teamwork, and mouthwatering flavors? Iacofano's is searching for a bold, energetic Chef who loves coaching others, building a rock-star team, and delivering unforgettable culinary experiences. If you're a natural leader with soft skills to match your cooking prowess, we want YOU to join our family! Why You'll Love Working With Us Lead a Kitchen Crew: Mentor, train, and inspire a talented team of cooks, preppers, and support staff. Your leadership will set the tone for quality, speed, and a whole lot of fun. Cultivate Culinary Passion: Bring your genuine enthusiasm for food to the table-literally. We want our customers (and staff) to feel your love of cooking in every bite. Shape the Future: This position is designed for growth. You'll start as our go-to Chef, with a path toward becoming the Kitchen Manager and beyond. Your leadership can transform the entire culinary operation. Work-Life Balance: We believe great chefs deserve time to rest and recharge. Help us plan and execute schedules that keep our kitchen happy, healthy, and humming. Key Responsibilities 1. Staffing & Scheduling Build Your Dream Team: Identify staffing needs, post accurate and compelling job ads, and onboard new hires efficiently. Be a Mentorship Maestro: Train staff on cooking techniques, safety procedures, and new recipes-ensuring everyone is set up for success. Smart Scheduling: Create work schedules at least five days in advance, matching the right talent to the right tasks. 2. Leadership & Soft Skills Inspire & Empower: Foster a culture of respect, motivation, and open communication. Offer positive reinforcement and constructive feedback to help your team shine. Coach Under Pressure: Keep cool in the heat of the kitchen, guiding staff through busy times with a supportive, can-do attitude. Conflict Resolution: Address and document any issues proactively, turning challenges into growth opportunities. 3. Product & Inventory Management Order Like a Pro: Forecast needs, reduce waste, and ensure every item you receive meets Iacofano's quality standards. Cost Control Wizardry: Keep a watchful eye on food costs and labor expenses, maintaining efficiency without sacrificing flavor. Inventory Guru: Organize and rotate stock properly (FIFO for the win!), and maintain accurate, up-to-date inventory records. 4. Recipe Development & Execution Create Culinary Magic: Develop, document, and refine recipes that our staff can replicate consistently. Train & Demonstrate: Show the team how to plate, prep, and present dishes so each one dazzles from the first bite to the last crumb. Quality Control: Guarantee flavor, portion size, and presentation meet our high standards-every single time. 5. Production & Service Hands-On Cooking: Roll up your sleeves to prep meats, seafood, poultry, veggies, and more. You'll work every station, from grills to fryers, so your expertise shines through. Efficient Operations: Implement systems to streamline plating and prep, optimizing both speed and accuracy. Adapt & Overcome: Handle unforeseen challenges with flair-your calm composure will keep our kitchen rock-steady. 6. Sanitation & Food Safety Sparkling Standards: Keep the kitchen squeaky clean, from countertops to floors, fryers to ovens. Team Accountability: Train employees on proper sanitation, storage, and hygiene. Cross-contamination? Not on your watch! Regulation Ready: Maintain top scores on health inspections (aim for that 95+ rating) and lead us toward FDA-audited excellence. 7. Team Development & Meetings Regular Check-Ins: Conduct monthly kitchen meetings to celebrate successes, address concerns, and plan upcoming goals or specials. Cross-Training Experts: Teach motivated employees how to handle various stations, so you can pivot resources with ease. Professional Growth: Offer (and track) performance reviews at 90 days, six months, and as employees move into new roles. 8. Technology & Communication Software Savvy: Embrace our ordering and inventory systems, ensuring timely and accurate data entry. Email Essentials: Keep company email correspondences clear, professional, and timely. Requirements Experience: Minimum 10+ years in a professional kitchen environment, with exposure to both cooking and leadership responsibilities. Physical Stamina: Capable of lifting up to 50 pounds, standing for long periods, and maneuvering in a fast-paced setting. Communication Skills: Ability to convey instructions clearly to team members and collaborate effectively with management. ServSafe Certified: A thorough understanding of sanitation standards and best practices is a must. Join Our Culinary Adventure! At Iacofano's, we believe a great Chef is more than just a skilled cook-they're a compassionate leader, an enthusiastic teacher, and a relentless explorer of flavor. If you're ready to bring out the best in yourself and your kitchen squad, let's cook up something amazing together. Apply now and let's create a dining experience that keeps our guests coming back for seconds… and thirds! Bon appétit!

Full-time Description Join the Team Behind NAPA at Kingsley and NAPA on Providence Are you ready to be part of something extraordinary? We recently opened a new restaurant that's all about passion - for food, for wine, and for creating unforgettable experiences. At Napa Bistro & Wine Bar at Stonecrest, we're combining a chef-driven, scratch kitchen with a curated wine program that will knock the socks off our guests. From the first bite to the last sip, we're crafting moments of magic, and we want you to be part of the journey. Whether you're a culinary artist, a wine enthusiast, or a service wizard, if you love what you do, we want to meet you! EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences. KEY RESPONSIBILITIES Culinary Leadership: Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings. Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency. Team Management: Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment. Provide guidance and mentorship to junior kitchen staff. Menu Development: Contribute creative ideas and play a key role in menu planning and development. Stay abreast of culinary trends and incorporate innovative techniques into menu offerings. Quality Control: Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes. Conduct regular tastings and evaluations to uphold the restaurant's culinary standards. Cost Management: Collaborate with the management team to manage food costs and optimize kitchen efficiency. Implement cost-control measures without compromising on quality. Safety and Compliance: Ensure strict adherence to health and safety regulations. Maintain compliance with sanitation standards and food handling procedures. Requirements EXECUTIVE SOUS CHEF REQUIREMENTS • Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment. • Culinary degree or equivalent professional experience. • Strong leadership and communication skills. • Creative culinary mindset with a passion for innovation. • Knowledge of industry trends and a commitment to staying updated. • Ability to thrive in a fast-paced and dynamic kitchen environment. Salary Description 65,000 to 70,000 based on experience

Full-time Description ALL ROADS LEAD TO YOU... At the Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. JOIN US. As the EXECUTIVE CHEF you will be experienced in Japanese / Asian cuisine, working with an open flame on a robata grill and passionate about curating a memorable guest experience through food. You'll enjoy working in the trenches with the team and in a high-volume environment but remain "cool" when serving in an elevated yet approachable way. As the Executive Chef, you will be empowered to curate a menu, manage service, finance, and lead the team. You'll promote a positive experience for staff and guests to achieve P&L goals. While also look over all aspects of the kitchen including quality, plating, ticket times, allergies, and special requests. You'll authentically embrace Internal Hospitality and strive to create memorable experiences for people, the community, and . SOUND LIKE YOU? Create Experiences: Champion of internal hospitality and leading a team to craft dishes that leave last impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: Your a hands-on leader and love working in the trenches with the team. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. MIZU CHARLOTTE Inspired by the wood-fired Robata grills of Japan, Mizu offers a refreshed take on live-fire cooking atop the Hyatt Centric in the heart of Charlotte's SouthPark neighborhood. Led by the award-winning Indigo Road Hospitality Group, the rooftop restaurant combines the traditions of ancient Japanese cooking with Southern influences and Asian flavors. The chef offers a seafood-focused menu composed of wood-fired, raw, and chilled offerings, sushi, and shareable plates. True to the word Mizu's translation to ‘water' in Japanese, the space's design takes inspiration from natural elements, which are incorporated throughout the chic, minimalist restaurant, and outdoor terrace with sweeping city views. Requirements Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 55 to 60 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. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at The Indigo Road Hospitality Group, employment is “at will” or voluntary on both the part of the employee or employer. That means employment can be terminated by either party with or without notice and/or with or without cause. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

When you work at The Cypress of Charlotte, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! The Cypress is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. You will have the opportunity to learn from our award-winning Executive Chef, and have no late night's - we're finished by 8pm, Here are a few of the daily responsibilities of the Executive Sous Chef: * Clarifies and organizes all employee work assignments and schedules. * Assists the kitchen staff in all aspects of service as required. * Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. * Responsible for the direction of the department in the absence of the Executive Chef. * Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. * Assists with annual performance reviews for all kitchen employees. * Interviews job applicants as needed. * Maintains work schedules for kitchen employees. * Assists in ongoing in-service education programs Here are a few of the qualifications we need you to have: * SERVSafe Certification preferred. * A minimum of one year of supervisory experience. * A minimum of three years' experience as a cook in a hotel, restaurant, club or similar institution. * Experience in hospital or senior living preferred. * Culinary degree, preferred. * Ability to perform simple arithmetic and understand measurements and conversions * Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. * Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. * Must be able to effectively communicate, read, write, and follow oral and written instructions in English. Pay Range starting at $67,000 depending on experience PERKS OUTSIDE OF THE PAYCHECK: * On the Bus Line with discounted bus tickets * Optional Daily Pay (work today, get paid tomorrow) * Employee Referral Bonus Program * Employee Recognition Program * Employee Discount Program * Employee Appreciation Bonuses * Senior advocacy * Rewarding hospitality-driven environment * Growth opportunities * Diverse culture * Open door atmosphere * Free employee meals * Free parking * Flexible work schedule * Beautiful, resort-like campus on over 60-acres Available benefits for full-time employees include medical, dental, vision, company paid life insurance, disability, 401(k) with company match, and a generous paid time off program. Full-time employees are eligible for benefits on the first day of the month following 30-days of employment. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! Drug-free workplace. EEO & E-verify employer.

When you work at The Cypress of Charlotte, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! The Cypress is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. You will have the opportunity to learn from our award-winning Executive Chef, and have no late night's - we're finished by 8pm, Here are a few of the daily responsibilities of the Executive Sous Chef: * Clarifies and organizes all employee work assignments and schedules. * Assists the kitchen staff in all aspects of service as required. * Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. * Responsible for the direction of the department in the absence of the Executive Chef. * Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. * Assists with annual performance reviews for all kitchen employees. * Interviews job applicants as needed. * Maintains work schedules for kitchen employees. * Assists in ongoing in-service education programs Here are a few of the qualifications we need you to have: * SERVSafe Certification preferred. * A minimum of one year of supervisory experience. * A minimum of three years' experience as a cook in a hotel, restaurant, club or similar institution. * Experience in hospital or senior living preferred. * Culinary degree, preferred. * Ability to perform simple arithmetic and understand measurements and conversions * Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. * Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. * Must be able to effectively communicate, read, write, and follow oral and written instructions in English. Pay Range starting at $67,000 depending on experience PERKS OUTSIDE OF THE PAYCHECK: * On the Bus Line with discounted bus tickets * Optional Daily Pay (work today, get paid tomorrow) * Employee Referral Bonus Program * Employee Recognition Program * Employee Discount Program * Employee Appreciation Bonuses * Senior advocacy * Rewarding hospitality-driven environment * Growth opportunities * Diverse culture * Open door atmosphere * Free employee meals * Free parking * Flexible work schedule * Beautiful, resort-like campus on over 60-acres Available benefits for full-time employees include medical, dental, vision, company paid life insurance, disability, 401(k) with company match, and a generous paid time off program. Full-time employees are eligible for benefits on the first day of the month following 30-days of employment. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! Drug-free workplace. EEO & E-verify employer.

Executive Sous Chef at the Country Club of the Carolinas | Premier Golf in Marvin, NC | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-24 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

At NASCAR, you will find a community of passionate individuals who care about our sport and are united in seeing it grow. We are a company unlike any other. We want you to bring your experience, skills and passion to our close-knit, high-energy environment in which our employees thrive and where you can prosper. We know the key to our success is our employees and we offer highly competitive salaries, a solid benefits package focused on wellness, and opportunities for you to grow and develop both personally and professionally. It won't take you long to find out that you are on the right track here at NASCAR! NASCAR seeks a talented professional to join in the position of Part Time Sous Chef. The Part Time Sous Chef is responsible for assisting the Executive Sous Chef with general duties including food preparation, planning, and service. Plus, dish washing, set up and tear down, and trash removal. Duties include but are not limited to: Assist with food preparation for staff and guests within the confines of a mobile kitchen at each race location. Set-up of kitchen equipment and dining area, serve food, clean up equipment and pack for hauling. Unloading of raw food product from vehicles to kitchen as well as transfer of food from central locations on track to Kitchen. Assisting Executive Chef in general duties such as food prep and other areas that may be needed as assigned. Dish washing and trash removal from Kitchen Expedition of Hot and Cold food from Kitchen to Buffet. Monitoring and reporting of all food levels to the Executive Chef throughout the Meal Service Times. Monitoring and refilling of all beverage items as needed. Maintaining the cleanliness of Buffets, Beverage Stations and Dining Tables. Disassembly and resetting of Buffets and Beverage station between Meal Times. Assist with the Cleaning, Breakdown and loading of equipment, tents, tables, etc. on final day of event. Required skills / experience: High school diploma or general education degree (GED) and one year of food service experience. Proficient on Company provided hardware and software. Excellent organizational skills. Strong interpersonal skills with the ability to engage with diverse audiences in a dynamic environment. Excellent communication skills, with a friendly and approachable demeanor. Ability to work efficiently under pressure and adapt to changing demands during peak event periods. Ability to work outdoors in changing weather conditions. Flexibility to work irregular hours, including evenings, weekends, and holidays, in alignment with the race schedule and event calendar. Dependable and punctual, with a commitment to fulfilling assigned shifts and responsibilities according to the race schedule and event calendar. Valid Drivers License. CPR and AED training. Apply Now! Learn more about this role and our team by applying at *************************** for consideration. NASCAR is committed to fostering a diverse work environment where all employees feel valued and empowered. NASCAR is an Equal Opportunity Employer (EEO). We seek to attract and retain the best qualified people available. All qualified applicants will receive consideration for employment without regard to race, color, gender, gender identity and expression, age, national origin, disability, religion, sexual orientation, genetic information, pregnancy, veteran status or any basis that is protected by applicable law except where a bona fide occupational qualification exists.