Chef Jobs in Matthews, NC

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

The ideal candidate is a seasoned chef with a background in managing multiple outlets for a hotel or resort. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 5+ years of kitchen management experience Experience in leading and supervising junior chefs Experience working within budget constraints

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.

Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You'll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. What we offer Compensation: Starting at $60,000 annually (salary commensurate with experience) Quality of life - most of our restaurant's team members are out before 9pm Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef's absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Windsor Run helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

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

Executive Sous Chef Reports To: General Manager About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB's craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Lead Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. Provide coaching, guidance, and support in conducting performance evaluations and reviews for culinary staff. Recommend or implement disciplinary actions, including terminations, when necessary, for culinary team members. Ensure a safe, organized, and sanitized kitchen environment at all times. Serve as an expeditor during high-volume periods to ensure smooth kitchen operations. Collaborate with the Executive Chef to prepare and communicate daily line-ups and updates to all BrauHaus staff. Attend and actively participate in all scheduled meetings and training sessions to ensure continuous learning and improvement. Oversee operations within the taproom, catering, training programs, and execution of services. Accurately input inventory data, cost of goods sold (COGs), and other relevant reports and analytics into Xtra Chef. Plan and develop menus for festivals, catering events, and taproom offerings. Ensure adherence to company HR standards and policies. Participate in the interview process and make informed hiring decisions for culinary candidates. Actively contribute to the training and development programs for culinary team members. Manage staffing levels effectively throughout shifts to ensure operational efficiency. Take on additional responsibilities as directed by management. Understand and comply with all company emergency procedures and safety protocols. What's In It For You? Medical, Dental, and Vision insurance coverage PTO Employer-paid Long-Term Disability insurance coverage Free beer stipend 401k with match Employee discount (food, beer, & merchandise) Qualifications Culinary degree or 5+ years of culinary training at a high-volume food establishment Serve Safe certified, or willing to certify within 1 year Computer skills to include Microsoft word, excel, and culinary reporting software Flexibility to work weekends and holidays Ability to lift up to 50 pounds Interest in craft beer Positive attitude and ability to build good working relationships Excellent written and oral communication skills Good listening skills Strong leadership skills and ability to manage a variety of employees with varied backgrounds Excellent volume cooking skills, presentation skills, and organizational skills Ability to maintain composure during busy service periods Champion OMB's 6 core values listed below OMB Core Values Dedication to quality, no shortcuts Integrity, do the right thing Service-minded Point of pride in the community Lead, don't follow Team Additional Requirements to Consider All candidates must pass a pre-employment/post offer background check Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email. Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position. OMB Participates in E-Verify for employment verification. OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities.

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. The salary range for this position is $108,000 to $140,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Details CHARLOTTE, NC $65,000.00 - $75,000.00 Salary/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. Responsibilities for 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 a 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. Executive Chef responsibilities include: • Hiring, training, and development of hospitality-focused Team Members • Upholding the highest standards for food sanitation and quality • Assuming leadership of restaurant operations in the absence of the GM • Consistently enforcing standards for recipe adherence, food preparation, production, and presentation • Ensuring thorough training and communication of all Company initiatives • Use your career experience and talents to help the restaurant reach its financial goals through skillful management in the categories of labor, food cost and kitchen supplies. Qualifications What we're looking for in an Executive Chef • 5+ years professional cooking experience, with least 2 years in an Executive Chef capacity in an upscale casual dining restaurant • Excellent communication • Proven success as head of kitchen operations 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 • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $67,000.00 - USD $80,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

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!

Full-time Description ARE YOU PASSIONATE ABOUT HOSPITALITY? Conway Restaurant Group operates four independently owned, chef-driven restaurant concepts in the greater Charlotte area. We offer paid training and certifications, excellent benefits, a competitive base salary with bonus potential and opportunities for career advancement. We are seeking a highly skilled and creative Executive Sous Chef to join our dynamic team and contribute to the continued success of our restaurant group. 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 $60000 - $70000

Executive Chef – Upscale Dining in Huntersville, NC Salary: Up to $75,000, based on experience Are you a passionate culinary leader ready to shape the future of upscale dining in Huntersville, NC? Our award-winning dining group is searching for a talented Executive Chef who thrives in a creative, community-focused environment. Join us and lead a vibrant kitchen committed to delivering exceptional dining experiences, fostering professional growth, and maintaining a healthy work/life balance. Why Join Us? Award-Winning Restaurant Group: Renowned for excellence in upscale dining. Focus on Employee Well-being: Work/life balance and professional growth are prioritized. Community-Driven Culture: Be part of a team that values giving back. Key Responsibilities As the Executive Chef, you’ll bring your skills and leadership to a dynamic, fast-paced kitchen. Your primary responsibilities include: Managing daily kitchen operations and mentoring a diverse, talented team. Innovating and developing creative, high-quality menus that delight guests. Overseeing food inventory, cost control, and profitability while upholding quality standards. Leading with compliance, ensuring health, safety, and cleanliness regulations are met. Inspiring collaboration with leadership to promote exceptional dining experiences. What We’re Looking For We’re hiring an Executive Chef who embodies culinary innovation, leadership, and a passion for high-quality food. Ideal candidates will have: Experience: At least 3 years as an Executive Chef in an upscale or dynamic culinary setting. Expertise: Proven ability to create exceptional menus and manage all aspects of kitchen operations. Leadership Skills: Strong communication and team-building abilities to inspire your staff. Education: Culinary degree preferred but not required with equivalent experience. What’s in It for You? Lead a forward-thinking team in an upscale casual dining concept. A supportive environment with opportunities for career growth and innovation. A focus on work/life balance to ensure you thrive both professionally and personally. Apply Today Are you ready to bring your culinary expertise to Huntersville, NC’s thriving upscale dining scene? Don’t miss this opportunity to grow your career while leading an award-winning kitchen. Send your resume to *************************** today. Know someone perfect for this role? Feel free to share this listing or recommend talented chefs and managers. Take the next step in your culinary career! Join a team that values creativity, growth, and delivering excellence on every plate.

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.

Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Hires, trains, schedules, and reviews all departmental staff. Checks quality of work and monitors improvements and performance Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu Estimates food consumption and purchases or requisitions of food and kitchen supplies Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met Maintains and records daily and monthly inventories and directs all necessary food ordering Tests cooked foods by tasting and smelling Devises special dishes and develops recipes Establishes and enforces nutrition and sanitation standards Participates in BEO meetings Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher Participates in weekly staff meetings Performs other duties as assigned by management Supervisory Responsibilities: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Training Needs: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training.

STK Steakhouse is the global leader in Vibe Dining. With energetic, high-end restaurants and bars in cities like Las Vegas, New York, Miami, London, and many more we take pride in our ability to execute an unforgettable experience for our guests no matter the occasion! Apply now to join the world of VIBE DINING as a key part of the guest experience! We are always looking for individuals that are looking to Grow and Develop as new opportunities continue to be available in this expanding company. We strive for a premier culture that encompasses teamwork, collaboration, and values. There is a passion in everything we do, and we are looking for people with similar attributes. Get started on a career path as we are always looking for individuals that are looking to grow and develop as new opportunities continue to be available in this expanding company. BROILER COOK DUTIES AND RESPONSIBILITIES: Preparation of dishes from station assigned by Chef/Sous Chefs. Must be able to execute all menu items for assigned stations. Has a complete understanding of work safety and emergency procedures. Full understanding of how to read food tickets. Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides. Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback. Maintain expected timeliness of orders from the kitchen to the dining room. Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Sous Chef or Executive Sous Chef on duty. Ensure that all food products are prepared to maintain our quality standards consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Make sure entire kitchen is maintained in a clean and sanitary manner as mandated by Health Department and TOG Corporate. Perform all duties while following all health department sanitation requirements. Complete any other task given with enthusiasm, dedication and professionalism. Other duties as assigned. Must be able to work 8+ hours/day including holidays and weekends The company offer the following Insurance benefits to all full time and variable benefit eligible employees (waiting period applies) • Medical • Dental • Vision • Group Life and Disability • Group Accident Insurance • Group Hospital Indemnity Insurance • Group Critical Illness Insurance The company offer the following benefits to all employees regardless of position or status • Employee Assistance Program (EAP) • Dependent Care Benefit Paid Time Off • Employee Dining Discounts and/or complementary meals onsite • Traditional and Roth 401K Plan • Commuter Benefits

Sous Chef Salary Sous Chef duties and responsibilities The Sous Chef will oversee food preparation and cooking, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner. Properly measuring kitchen ingredients and food portions. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation. Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward. Keeping the workstation and kitchen equipment clean, organized and sanitized. Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef. No late hours. Culinary Degree preferred. 5 years of Sous Chef Experience. Benefits: Dental insurance Health insurance Paid time off Vision insurance Schedule: Holidays Monday to Friday Weekend availability Work Location: One location Hiring Insights Hiring 1 candidate for this role Urgently hiring Sous Chef

Craft Your Career Sodexo is seeking a driven Executive Chef 2 at Atrium Health Cleveland in Shelby, NC. Atrium Health Cleveland is a regional 241-bed, not-for-profit hospital. This SodexoMAGIC account takes pride in their teamwork and ability to build lasting relationships. What You'll Do The Executive Chef 2 will report directly to the General Manager and support a team 30-40 hourly associates. This position will be responsible for back of the house operations in retail, patient services and catering operations If you have culinary management experience in a healthcare environment- you are encouraged to apply now! We are looking for candidates who will: * manage the daily food production including production planning and controls; * ensure Sodexo Culinary Standards including recipe compliance and food quality; * manage food costing, controls and compliance; * develop menus and manage inventory; * have high expectations for customer service and quality of food; * have the ability and willingness to develop and train front-line employees; * have a passion for food and innovation; * have knowledge of special diets and allergens; and * knowledge of Sodexo Food Management System (FMS) is preferred. 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 standards and implements company policies; * previous experience working in a high volume facility; and * strong management skills. 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!

What we offer Compensation: starting at $19.00 per hour (based on experience) Quality of life - most of our restaurant's team members are out before 9pm PTO, volunteer hours, and competitive benefits packages including medical, dental, vision for eligible team members, in accordance with applicable state law 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices! A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 401k for all team members 18 and over with a company 3% match How you will make an impact Consistently prepare all meals and menu items following proper safety and cooking techniques. Ensure accurate portioning, plating, temperature, and presentation of meals. Utilize your culinary skills to create high-quality dishes that enhance resident satisfaction. Keep the kitchen and workstation clean and sanitized at all times. What you will need Minimum of 1 year of cook-to-order experience Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in varying temperatures, from hot kitchens to cold refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Windsor Run helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.