Chef Jobs in Wilmington, NC

Benefits/Perks Above Industry Compensation Career Advancement Opportunities 401k company matched savings plan Paid time off for vacation and sick days Bonus programs Team Building Events Paid Health Benefits Paid Cell phone Job Summary We are seeking a talented Chef to join our team. In this role, you'll be responsible for implementing innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills Compensation: $20.00 - $45.00 per hour A Thyme Savor is a team of experienced & passionate professionals who strive to bring the best in catering to the Wilmington area. We are a family owned business that is loaded with new and fresh ideas, extreme culinary talent and the creativity it takes to help you have an event to remember! We proudly serve the Wilmington, Brunswick county, Pender County areas. Danielle & Jeff Cousler are the owners & founders of Thyme Savor Catering. Danielle is the original Chef and creator and started cooking for people out of her own kitchen almost 20 years ago. Jeff has helped grow and run the business by managing the accounting, marketing and maintaining the grounds & catering equipment. Liz Hiner, the Catering Director, is the go to person for everything wedding related. Liz has extensive catering experience and has helped manage our catering business with a dedication to details and processes that have allowed our company to grow exponentially and become a premier catering company in eastern NC. Brad Hagler, our Executive Chef, is one of the areas most talented chefs. Brad came on board with a lot of experience in the restaurant industry and quickly adapted that knowledge to the catering environment that we operate today. Brad has a traditional yet elegant approach to his dishes and the sauces he prepares which translates to many of our clients saying over and over again that it is the best food they have ever tasted! We have a wide variety of menus with a main focus on traditional, yet elevated Southern and Italian dishes. We source local, fresh & high quality ingredients whenever possible to ensure a delicious experience and, of course, support our small businesses in Eastern North Carolina! We strive to practice environmentally safe and green operations by using biodegradable & recyclable products to help reduce our footprint on earth. Go Green!

Harry's Hospitality Group EXECUTIVE CHEF / CULINARY DIRECTOR $85,000.00 - $110,000.00/year salary plus bonus potential and benefits. Lead a multi-unit AWARD-WINNING culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment. Southern Living - The South's Most Legendary Restaurants - Harry's Savoy Grill Harry's Savoy Grill named one of USA Today Restaurants of the Year 2024 Bring your culinary expertise and join our team! HHG locations include: Harry's Savoy Grill & Ballroom (Wilmington, DE) Kid Shelleen's Trolley Square (Wilmington, DE) Kid Shelleen's Branmar Plaza (Wilmington, DE) ABOUT HHG: Dating to 1988, Harry's food and service has become renowned, starting with the legendary Harry's Savoy Grill in North Wilmington, the elegant Harry's Savoy Ballroom adjacent to Harry's Savoy Grill and the neighborhood favorite Kid Shelleen's Charcoal House & Saloon in Trolley Square and our 2nd Kid Shelleen's location in Branmar Plaza. HHG is a promise of great food, excellent service, and a fun atmosphere. We're dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time. POSITION SUMMARY: The Executive Chef / Culinary Director is responsible for the overarching culinary operations and initiatives to support multiple restaurant and ballroom locations. This position will lead and directly oversee all aspects of Harry's Hospitality Group's culinary planning and service to ensure the highest levels that maximizes profits through outstanding guest experiences. This is an operational position that will oversee the culinary program at multiple locations. Duties include menu planning and costs, preparation and presentation of food that implements effective controls of food and labor costs that results in achieving the required results of the business. Drives adherence to quality and safety standards. This role is also expected to represent HHG thru community engagement. REQUIREMENTS: Education Degree from post-secondary culinary school/program. Experience Executive Chef, Culinary Director and/or F&B Director experience preferred. Progressive culinary leadership experience, preferably in a chef-driven, a la carte and banquet setting. Experience overseeing high-volume multi-unit operations. Skills Strong leadership and inter-department collaboration skills that motivates teams and creates a culture of engagement. Experience designing, developing and maintaining standardized recipes. Effective budgeting and financial experience. Knowledge, effective implementation of and adherence to health codes and food safety. Exceptional ability to multi-task. Proven ability to conceptualize and execute initiatives in agreed upon time periods. Ability to thrive in a fast-paced environment. Strong attention to detail. Excellent written and communication skills. Physical Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift up to 50 pounds in weight. Must have a valid driver's license and reliable transportation to travel between all locations on a daily/weekly basis. Availability must include days, nights, weekends and holidays. BENEFITS include medical, dental, vision, supplemental, basic life and AD&D, vacation, dining discounts, professional development. Job Type: Full-time Learn more about HHG at **************************************

Executive Chef - Senior Living Community We are seeking a talented, experienced, and classically trained Executive Chef to lead our culinary team and bring exceptional dining experiences to life for our nearly 400 residents. This is a unique opportunity to showcase your creativity and leadership within a vibrant senior living community featuring state-of-the-art dining venues, including a bistro, an upscale casual restaurant, and a lively bar and lounge. This position is full time and pays starting at $81,500/year. Schedule varies. About the Role: As our Executive Chef, you'll oversee all culinary operations, ensuring the highest standards of quality, presentation, and service. You'll lead a skilled kitchen team and collaborate across departments to create menus that are both innovative and tailored to the preferences and dietary needs of our residents. Key Responsibilities: * Lead and inspire the culinary team with a hands-on approach to cooking, mentoring, and training. * Design seasonal, rotating menus for multiple venues with a balance of classic and contemporary dishes. * Oversee food preparation, production, and plating to ensure consistency and excellence. * Maintain inventory, manage food costs, and ensure compliance with health and safety standards. * Collaborate with dining services leadership to continually enhance resident satisfaction. What We're Looking For: * Classically trained chef with a strong foundation in culinary techniques and cuisines. * Proven excellence as an Executive Chef or high-level Sous Chef in fine dining or hospitality environments. * A passion for creativity and innovation in the kitchen. * Strong leadership and communication skills. Porters Neck Village fully embraces a culture of hospitality. To that end, we include the following hospitality promises in all of our job descriptions. LCS Hospitality Promises * We greet residents, employees and guests warmly, by name and with a smile. * We treat everyone with courteous respect. * We strive to anticipate resident, employee, and guest needs and act accordingly. * We listen and respond enthusiastically in a timely manner. * We hold ourselves and one another accountable. * We embrace and value our differences. * We make residents, employees, and guests feel important. * We ask "Is there anything else I can do for you?" * We maintain high levels of professionalism, both in conduct and appearance, at all times. * We pay attention to details. 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! EEO Employer

Executive Chef - Senior Living Community We are seeking a talented, experienced, and classically trained Executive Chef to lead our culinary team and bring exceptional dining experiences to life for our nearly 400 residents. This is a unique opportunity to showcase your creativity and leadership within a vibrant senior living community featuring state-of-the-art dining venues, including a bistro, an upscale casual restaurant, and a lively bar and lounge. This position is full time and pays starting at $81,500/year. Schedule varies. About the Role: As our Executive Chef, you'll oversee all culinary operations, ensuring the highest standards of quality, presentation, and service. You'll lead a skilled kitchen team and collaborate across departments to create menus that are both innovative and tailored to the preferences and dietary needs of our residents. Key Responsibilities: * Lead and inspire the culinary team with a hands-on approach to cooking, mentoring, and training. * Design seasonal, rotating menus for multiple venues with a balance of classic and contemporary dishes. * Oversee food preparation, production, and plating to ensure consistency and excellence. * Maintain inventory, manage food costs, and ensure compliance with health and safety standards. * Collaborate with dining services leadership to continually enhance resident satisfaction. What We're Looking For: * Classically trained chef with a strong foundation in culinary techniques and cuisines. * Proven excellence as an Executive Chef or high-level Sous Chef in fine dining or hospitality environments. * A passion for creativity and innovation in the kitchen. * Strong leadership and communication skills. Porters Neck Village fully embraces a culture of hospitality. To that end, we include the following hospitality promises in all of our job descriptions. LCS Hospitality Promises * We greet residents, employees and guests warmly, by name and with a smile. * We treat everyone with courteous respect. * We strive to anticipate resident, employee, and guest needs and act accordingly. * We listen and respond enthusiastically in a timely manner. * We hold ourselves and one another accountable. * We embrace and value our differences. * We make residents, employees, and guests feel important. * We ask "Is there anything else I can do for you?" * We maintain high levels of professionalism, both in conduct and appearance, at all times. * We pay attention to details. 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! EEO Employer

Executive Chef - Senior Living Community We are seeking a talented, experienced, and classically trained Executive Chef to lead our culinary team and bring exceptional dining experiences to life for our nearly 400 residents. This is a unique opportunity to showcase your creativity and leadership within a vibrant senior living community featuring state-of-the-art dining venues, including a bistro, an upscale casual restaurant, and a lively bar and lounge. This position is full time and pays starting at $81,500/year. Schedule varies. About the Role: As our Executive Chef, you'll oversee all culinary operations, ensuring the highest standards of quality, presentation, and service. You'll lead a skilled kitchen team and collaborate across departments to create menus that are both innovative and tailored to the preferences and dietary needs of our residents. Key Responsibilities: Lead and inspire the culinary team with a hands-on approach to cooking, mentoring, and training. Design seasonal, rotating menus for multiple venues with a balance of classic and contemporary dishes. Oversee food preparation, production, and plating to ensure consistency and excellence. Maintain inventory, manage food costs, and ensure compliance with health and safety standards. Collaborate with dining services leadership to continually enhance resident satisfaction. What We're Looking For: Classically trained chef with a strong foundation in culinary techniques and cuisines. Proven excellence as an Executive Chef or high-level Sous Chef in fine dining or hospitality environments. A passion for creativity and innovation in the kitchen. Strong leadership and communication skills. Porters Neck Village fully embraces a culture of hospitality. To that end, we include the following hospitality promises in all of our job descriptions. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask “Is there anything else I can do for you?” We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. 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! EEO Employer

Morrison Living Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * 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. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Associate Benefits: * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1407119 Morrison Living LYN PELLEGRINI [[req_classification]]

Full-time Description If you have a passion for great food and want to be part of a fun, vibrant team then we want to talk to you! We're looking to add a Sous Chef to our team to manage the daily operations of the line, assuring that the wants and needs of the club members and guests are consistently exceeded. You'll work with our executive chef to plan and implement menus and specials, and help train and supervise all line cooks and dishwashers. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Help in the preparation and design of all food menus • Produce high quality plates both design and taste • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff's performance • Suggest supply orders to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers • Assures that effective orientation and training for new staff, and continual improvement of experienced staff are planned and implemented. • Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Establishes quantity and quality output standards for personnel in all positions within the department. • Assists in planning and implementing procedures for special club events and banquet functions • Responsible for cleanliness of all back of house food and beverage equipment and facilities. • Works with other department on special projects assigned by the Food & Beverage Manager. Requirements SOUS CHEF SUPERVISORY RESPONSIBILITIES: The Sous Chef has reporting responsibility to the Executive Chef. The line cooks, prep, cold, and dishwashing personnel report to the Sous Chef. A minimum of 1-3 years related experience in an upscale environment. Private club, resort and/or hospitality experience preferred but not required. Responsibilities include: • Interview, select, train, supervise, counsel, and discipline all service employees in the department. • Develops on-going professional development and training programs for back of house staff. • Ensures that all legal requirements are consistently adhered to including wage and hour, and federal, state and/or local laws. • Ensure that all services to members and guests are conducted in a highly professional manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities. OTHER SKILLS & ABILITIES: • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to seek out new and innovative ways to meet, and respond to, the needs and demands of an ever changing, diverse workplace. • Ability to come to work regularly and on time, to follow directions, to take criticism, to have a good relationship with co-workers and supervisors, to treat co-workers, supervisors and member/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • EDUCATION and/or EXPERIENCE A minimum of 1-3 years related experience in an upscale environment. Private club, resort and/or hospitality experience preferred but not required. • LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to vendors/suppliers, members, and other employees of the Club. • COMPUTER SKILLS Proficient in Outlook and Internet applications. Working knowledge of Word Processing and Spreadsheet applications. Familiarity with various Graphic's programs desirable. • MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages and to draw and interpret bar graphs. • REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. • CERTIFICATES, LICENSES, REGISTRATIONS Valid Driver's License. • PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand; walk; bend; reach with hands and arms; climb or balance; and stoop or kneel. The employee must occasionally lift and/or move 20 - 50 pounds. Specific vision abilities required by this job include close vision. • WORK ENVIRONMENT While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.

JOB POSTING - SOUS CHEF ROLE Sous Chef 275 Waynick Blvd, Wrightsville Beach, NC 28480 ABOUT TRAILBORN Trailborn was founded on a simple idea: Life Should Be an Adventure . We build design-forward, experiential hotels to pull people out of the daily grind and into the great outdoors. Our locations are at the heart of our country's most extraordinary outdoor destinations-from national parks to wine country, and snow-capped mountains to sun-soaked beaches. With five properties located in North America's most iconic outdoor destinations, including Trailborn Rocky Mountains in Estes Park, Colorado; Trailborn Highlands in the Blue Ridge Mountains of North Carolina; Trailborn Grand Canyon in Williams, Arizona; and Trailborn Surf & Sound in Wrightsville Beach, North Carolina, Trailborn brings thoughtfully designed, boutique accommodations to regions where nature and adventure converge. Additionally, Trailborn has a robust pipeline of properties opening in 2025 and 2026 including Mendocino, California. ABOUT OUR VALUES We believe in HEART - Honesty, Excellence, Action, Results and Team ABOUT OUR ROLE We are seeking a skilled Sous Chef to join our team at Trailborn Surf and Sound in WBNC. As a Sous Chef, you will work closely with the Executive Chef to ensure that all meals are prepared in a timely and efficient manner. The Sous Chef is a key member of our culinary team, responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring the quality and consistency of dishes, and maintaining a clean and efficient kitchen environment. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a fast-paced environment. Ultimately, you will help us deliver an exceptional dining experience to our guests. ESSENTIAL FUNCTIONS Assist in Menu Planning and Development: Collaborate with the Executive Chef to create innovative and seasonal menus that meet the restaurant's standards and customer preferences. Supervise Kitchen Staff: Oversee the daily activities of kitchen staff, including line cooks, prep cooks, and dishwashers. Provide training, guidance, and performance feedback. Ensure Quality and Consistency: Monitor food preparation and presentation to ensure high standards of quality and consistency. Conduct regular taste tests and inspections. Inventory and Cost Control: Manage inventory levels, order supplies, and control food costs. Conduct regular stock checks and minimize waste. Maintain Cleanliness and Safety: Ensure the kitchen adheres to health and safety regulations. Maintain a clean and organized workspace and enforce proper sanitation practices. Assist in Cooking and Preparation: Participate in the preparation and cooking of dishes during peak hours. Step in to fill any role in the kitchen as needed. Customer Interaction: Occasionally interact with customers to gather feedback and ensure satisfaction. Address any complaints or issues promptly and professionally. Administrative Duties: Assist with scheduling, payroll, and other administrative tasks as needed. Maintain accurate records of inventory, orders, and staff performance. QUALIFICATIONS Minimum Qualifications: Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 2-3 years in a supervisory role. Education: Culinary degree or equivalent experience preferred. Skills: Strong culinary skills, including knowledge of various cooking techniques and cuisines. Excellent leadership and communication skills. Ability to work under pressure and in a fast-paced environment. Certifications: Food Handler's Certification or equivalent required. Additional certifications in food safety and sanitation are a plus. Personal Attributes: Passion for cooking and creativity in the kitchen. Strong attention to detail and commitment to quality. Team player with a positive attitude and strong work ethic. Preferred Qualifications: Experience working in a high-volume restaurant Experience with menu development and recipe creation Strong communication and teamwork skills Ability to multitask and prioritize tasks effectively Skills: Utilize culinary skills and knowledge of food safety and sanitation guidelines to prepare and cook high-quality dishes Ensure timely and efficient preparation of meals while working in a fast-paced environment Communicate effectively and work as a team to achieve kitchen goals Multitask and prioritize tasks effectively to deliver an exceptional dining experience for guests EMPLOYMENT CONDITIONS Work safely to prevent on the job accidents and injuries Work safely to ensure company equipment is secure. Complete required training programs. Work hours may include a nonstandard workweek, overtime, and various shift work as needed. PHYSICAL REQUIREMENTS Standing and Walking : Ability to stand and walk for extended periods, typically 8-10 hours per shift. Lifting and Carrying : Ability to lift and carry items up to 50 pounds, including pots, pans, and boxes of supplies. Bending and Stooping : Frequent bending, stooping, and reaching to access ingredients, equipment, and storage areas. Manual Dexterity : Excellent hand-eye coordination and manual dexterity for chopping, slicing, and other food preparation tasks. Heat Tolerance : Ability to work in a hot, fast-paced kitchen environment, often near ovens, stoves, and other heat sources. Mobility : Ability to move quickly and efficiently around the kitchen, including navigating tight spaces. Visual Acuity : Good vision for reading recipes, monitoring food quality, and ensuring proper presentation. Communication : Ability to communicate clearly and effectively with team members, both verbally and in writing. Endurance : Physical stamina to handle long shifts, often involving repetitive tasks and high-pressure situations. UNIFORM Employee provides business casual and on occasion business professional attire when necessary for functions; Employee provides black non-slip safety toe footwear that is sturdy, provides support for the arch of the foot with a well-defined heel. ABOUT OUR BENEFITS Why You'll Love Working Here Comprehensive Benefits: Affordable medical, dental, and vision insurance with company contributions. Secure Your Future: 401(k) plan with a company match. Recharge & Grow: Enjoy paid time off and learning programs to advance your career. Join us and thrive in a workplace that values you! SCHEDULE Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality- on any day at any hour, including evenings, weekends, and holidays. SALARY $60,000-$65,000 JOB STATUS Full Time FLSA Exempt (Salary) EQUAL EMPLOYMENT OPPORTUNITY Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws. If you require assistance or an accommodation due to a disability, please inform us during your application process. The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job's responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.

Seabird Restaurant is looking to hire a professional individual to join our culinary team. Must thrive in a fast-paced team environment, and love food. We pride ourselves on a positive work culture. Job Type: Full-time Pay: $17.00 - $21.00 per hour Please submit a resume.

Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

Sous Chef - Clubhouse Job Description: We are looking for a talented Sous Chef for our commercial restaurant. This is a high volume position, which also includes banquet functions on and off premise. This positions reports to our Executive Chef. Educational Requirements: High School diploma required, Culinary degree, or Bachelor's degree preferred Skills Required: Minimum of 3 years experience in restaurant or hotel kitchens. This position will supervise #4-6, so supervisory experience is preferred. Would be beneficial to have artistic ability and garde manger. Status: Professional - Full Time Salary: Salary dependent upon experience and education. Base salary plus incentives. Benefits: Comprehensive benefits package to include health, dental, and life insurance, 401K retirement. We operate year-round and pay bi-weekly.

At Chicken Salad Chick, we are always keeping an eye out for applicants who are friendly, enthusiastic, and who genuinely enjoy serving guests. Team members who work at Chicken Salad Chick are given skills and life experiences that go beyond serving a great product in a friendly environment. Duties and Responsibilities: Prepares a variety of food products including chicken salads, pimento cheese, side salads, and other items for according to CSC recipe and product standards using a variety of types of equipment. Uses our Standard Recipe Cards for preparing all products. Always adhere to Brand Standards for uniform appearance and personal grooming. Must maintain kitchen cleanliness/sanitation standards. Completes duties on opening and closing prep and checklists. Refers to Daily Prep List at the start of each shift for assigned duties. Understands and complies consistently with CSC standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintains a clean and sanitary workstation including tables, shelves, walls, steamer, kitchen and refrigeration equipment. Closes the kitchen properly, following the closing checklist for kitchen and assists others in closing the kitchen. Performs other related duties as assigned by the Management. Applicants will be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary. The experiences we can provide you are an excellent stepping-stone to a successful future in the world of business!

Full Time The Clubs at St. James is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Sous Chef: * Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. * Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. * Monitors and checks the maintenance of all kitchen equipment daily. * Maintains and directs a quality sanitation program. * Maintains and implements daily food prep lists. * Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the development of new food concepts. * Assists in the achievement of budgetary objectives for the Food and Beverage Department. * Processes requisitions for supplies quickly and accurately. * Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. * Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. * Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. * Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. * Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: * Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: * Food Safety and Sanitation Training * Regular and reliable attendance * Eligible Employee Benefits: * Medical * Dental * Vision * 401K * EAP * Life Insurance * Disability Insurance * Paid Time Off * Pre-paid Legal

The Sous Chef is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Sous Chef may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities • Schedules and assigns daily work activities to staff and supervises the completion of tasks. • Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. • Cooks and prepares food following production guidelines and standardized recipes • Sets up workstation with all needed ingredients and equipment • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items • Safely uses all food utensils including knives • Operates equipment such as ovens, stoves, slicers, mixers, etc. • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods • Arranges, garnishes, and portions food following established guidelines • Properly stores food by following food safety policies and procedures • Cleans and sanitizes work areas, equipment, and utensils • Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. • Follows Aramark safety policies and procedures including food safety and sanitation • Ensures security of company assets • Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Previous supervisor experience in a related role preferred • Experience as a cook or related role required • Ability to work independently with limited supervision required • Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage • Food safety certification required • Demonstrates basic math and counting skills • Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). #FH-100 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

EXECUTIVE SOUS CHEF (Harry's Savoy Grill) Work Location: Harry's Savoy Grill & Ballroom **APPLY NOW** $55,000.00 - $65,000.00 / year salary with benefits Work as part of a culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment. Apply your knowledge and learn new things! Join our HHG Award-Winning Team! Best of Delaware 2024 Harry's Savoy Grill -- N Wilm Restaurant; Fine Dining - Upstate; Special Occasion Restaurant - Upstate Kid Shelleen's Trolley -- Brunch - Upstate; Trolley Square restaurant; Family-Friendly Restaurant - Upstate Kid Shelleen's Branmar- Brunch - Upstate; Family-Friendly Restaurant - Upstate Harry's Savoy Grill - USA Today Best Restaurants of 2024 Harry's Savoy Grill - Southern Living Magazine 2024 One of the South's Most Legendary Restaurants Dating to 1988, Harry's food and service has become renowned, starting with the legendary Harry's Savoy Grill in North Wilmington, the elegant Harry's Savoy Ballroom adjacent to Harry's Savoy Grill and the neighborhood favorites Kid Shelleen's Charcoal House & Saloon in Trolley Square and Kid Shelleen's in Branmar Plaza. HHG is a promise of great food, excellent service, and a fun atmosphere. We're dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time. POSITION SUMMARY: The Executive Sous Chef works under the daily direction of the Chef de Cuisine and supports the successful operation of the kitchen thru supervising and developing kitchen staff, ensuring proper preparation and execution of menu items while meeting budget goals to drive the success of the business. REQUIREMENTS: Education Formal culinary education and/or classic training preferred. Degree from a post-secondary culinary training program desired. Experience Minimum of 4 years of progressive culinary management experience as an Executive Sous Chef or higher in a classic upscale environment. Strong culinary background to include experience with classic sauces, stocks, soups and sauté experience. New American, classic French and Italian cuisine knowledge is required. Experience designing and executing seasonal specials. Excels in organization and supervision of staff. Proven results related to ordering, purchasing and cost controls. Certification Must possess or have the ability to obtain and maintain current ServSafe Food Manager certification. Physical Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift pots, pans, etc., up to 75 pounds in weight. Must be able to read and write to facilitate the communication process. Availability must include days, nights, weekends and holidays. BENEFITS include medical, dental, vision, supplemental, basic life and AD&D, vacation, dining discounts, professional development and more. Job Type: Full-time Work location is in Wilmington, Delaware Learn more about HHG at **************************************

Morrison Living Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: + Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. + Determines how food should be presented and create decorative food displays. + Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. + Seeks out sources for fresh food; monitors all produce and meat for freshness. + Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. + Research customer preferences and develops a menu which incorporates local foods and flavors. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Demonstrate new cooking techniques and equipment to staff. + Supervises and coordinates activities of cooks and workers engaged in food preparation. + Ensure compliance with federal, state, local and company health, safety, sanitation standards. + Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. + Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. + Monitors the quality of raw and cooked food products to ensure that standards are met. + Follows and enforces food safety and sanitation guidelines. + Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: + Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. + Manages department controllable expenses including food cost, supplies, uniforms, and equipment. + Develops and implements guidelines and control procedures for purchasing and receiving areas. + Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. + Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Identify major revenue and expense opportunities and possible problems. + Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. + Oversees the food inventory, purchasing, control, and disbursement of all food supplies. + Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: + Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. + Professional attitude and appearance while engaging with residents and community staff. + Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. + Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. + 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. + Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. + Uses teamwork to support guests and employees. + Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. + Reviews resident satisfaction results and other data to identify areas of improvement. + Responds to and handles guest problems and complaints. Team Building and Management: + Regularly lead team member meetings + Establishes goals including performance goals, budget goals, team goals, etc. + Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. + Develops and implements strategies and practices which support team member engagement. + Ensures employees are treated fairly and equitably. + Provides team members with the training needed to understand expectations and perform job responsibilities. + Provides team members with the necessary tools to perform their duties and responsibilities. + Communicates performance expectations and provides team members with on-going feedback. + Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: + A.S. or equivalent experience + Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chefs experience a must. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities. + ServSafe certified - highly desirable. Associate Benefits: + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Living are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************** for paid time off benefits information. Req ID: 1407119 Morrison Living LYN PELLEGRINI [[req_classification]]

JOB POSTING - SOUS CHEF ROLE Sous Chef LOCATION Trailborn Surf & Sound 275 Waynick Blvd, Wrightsville Beach, NC 28480 ABOUT TRAILBORN Trailborn was founded on a simple idea: Life Should Be an Adventure. We build design-forward, experiential hotels to pull people out of the daily grind and into the great outdoors. Our locations are at the heart of our country's most extraordinary outdoor destinations-from national parks to wine country, and snow-capped mountains to sun-soaked beaches. With five properties located in North America's most iconic outdoor destinations, including Trailborn Rocky Mountains in Estes Park, Colorado; Trailborn Highlands in the Blue Ridge Mountains of North Carolina; Trailborn Grand Canyon in Williams, Arizona; and Trailborn Surf & Sound in Wrightsville Beach, North Carolina, Trailborn brings thoughtfully designed, boutique accommodations to regions where nature and adventure converge. Additionally, Trailborn has a robust pipeline of properties opening in 2025 and 2026 including Mendocino, California. ABOUT OUR VALUES We believe in HEART - Honesty, Excellence, Action, Results and Team ABOUT OUR ROLE We are seeking a skilled Sous Chef to join our team at Trailborn Surf and Sound in WBNC. As a Sous Chef, you will work closely with the Executive Chef to ensure that all meals are prepared in a timely and efficient manner. The Sous Chef is a key member of our culinary team, responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring the quality and consistency of dishes, and maintaining a clean and efficient kitchen environment. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a fast-paced environment. Ultimately, you will help us deliver an exceptional dining experience to our guests. ESSENTIAL FUNCTIONS Assist in Menu Planning and Development: Collaborate with the Executive Chef to create innovative and seasonal menus that meet the restaurant's standards and customer preferences. Supervise Kitchen Staff: Oversee the daily activities of kitchen staff, including line cooks, prep cooks, and dishwashers. Provide training, guidance, and performance feedback. Ensure Quality and Consistency: Monitor food preparation and presentation to ensure high standards of quality and consistency. Conduct regular taste tests and inspections. Inventory and Cost Control: Manage inventory levels, order supplies, and control food costs. Conduct regular stock checks and minimize waste. Maintain Cleanliness and Safety: Ensure the kitchen adheres to health and safety regulations. Maintain a clean and organized workspace and enforce proper sanitation practices. Assist in Cooking and Preparation: Participate in the preparation and cooking of dishes during peak hours. Step in to fill any role in the kitchen as needed. Customer Interaction: Occasionally interact with customers to gather feedback and ensure satisfaction. Address any complaints or issues promptly and professionally. Administrative Duties: Assist with scheduling, payroll, and other administrative tasks as needed. Maintain accurate records of inventory, orders, and staff performance. QUALIFICATIONS Minimum Qualifications: Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 2-3 years in a supervisory role. Education: Culinary degree or equivalent experience preferred. Skills: Strong culinary skills, including knowledge of various cooking techniques and cuisines. Excellent leadership and communication skills. Ability to work under pressure and in a fast-paced environment. Certifications: Food Handler's Certification or equivalent required. Additional certifications in food safety and sanitation are a plus. Personal Attributes: Passion for cooking and creativity in the kitchen. Strong attention to detail and commitment to quality. Team player with a positive attitude and strong work ethic. Preferred Qualifications: Experience working in a high-volume restaurant Experience with menu development and recipe creation Strong communication and teamwork skills Ability to multitask and prioritize tasks effectively Skills:

At **Chicken Salad Chick** , we are always keeping an eye out for applicants who are friendly, enthusiastic, and who genuinely enjoy serving guests. **Team members** who work at Chicken Salad Chick are given skills and life experiences that go beyond serving a great product in a friendly environment. **Duties and Responsibilities:** + Prepares a variety of food products including chicken salads, pimento cheese, side salads, and other items for according to CSC recipe and product standards using a variety of types of equipment. + Uses our Standard Recipe Cards for preparing all products. + Always adhere to Brand Standards for uniform appearance and personal grooming. + Must maintain kitchen cleanliness/sanitation standards. + Completes duties on opening and closing prep and checklists. + Refers to Daily Prep List at the start of each shift for assigned duties. + Understands and complies consistently with CSC standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. + Maintains a clean and sanitary workstation including tables, shelves, walls, steamer, kitchen and refrigeration equipment. + Closes the kitchen properly, following the closing checklist for kitchen and assists others in closing the kitchen. + Performs other related duties as assigned by the Management. + Applicants will be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary. The experiences we can provide you are an excellent stepping-stone to a successful future in the world of business! **Company Introduction** Chicken Salad Chick Wilmington is a friendly, fast-paced environment that loves to serve guests fresh food daily. We are looking for people that want to help us in our mission to spread joy, enrich lives, and serve others.