UNKNOWN

FEED

You’ll contribute to daily kitchen operations, team development, food quality, inventory, and kitchen leadership while bringing creativity and consistency to our Southern-inspired menu. Key Responsibilities: Work closely with the Executive Chef to manage all kitchen operations, including prep, line execution, and expo during service.

YEAR

MoonRunners Saloon

Sous Chef

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Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. So, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Head Sous Chef - ECSU - Hourly - Elizabeth City State University

Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors.

Compass Group USA Inc

Executive Sous Chef- Bank OF America Stadium

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Job Summary: Assist management with planning, directing, and supervising the production quality and workflow for a team of culinary professionals-including but not limited to cooks, patient tray line, catering, purchasing and the affiliates.

CaroMont Health

This is to be done only with approval of Dining Services DirectorResponsible for supervising all assigned duties to ensure kitchen is ready to provide meal serviceWhen working evening shift, responsible for ensuring kitchen area is clean and ready for next day operationTake and record food temperatures three (3) times/dailyAttend required in-service and staff meetingsWill become familiar with specific requests and diets of each resident. Must be recorded two times per dayEnsure all leftover food is properly cooled, stored, identified and datedObserve good safety practicesMonitor and control portion sizes to minimize food wasteRemove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day mealMake appropriate menu substitutions when certain food items are not available.

Harmony Senior Services

Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).

At P.F. Chang’s, our menu is inspired by Asian culture and brought to life by people who are passionate about creating exceptional guest service paired with a unique culinary experience for our guests. On our team, you will work with the freshest ingredients, the cleanest kitchens, and, above all, friendly, professional people.

P.F. Chang's China Bistro

Executive Chef / Kitchen Manager

The Demi Chef position reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control and attaining profitability and revenue goals in both the a la carte and banquet/event operations. Other duties will include coordinating with management on the development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externs and apprentices, and general operational support.

HOUR

The Biltmore Co

Demi Chef - Village Social -Full Time

Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience.

Invited

Banquet Chef

Experience in high-volume foodservice environments such as corporate dining, colleges and universities, conference centers, hospitality, catering, or contract foodservice operations. Working as a Traveling Executive Chef, you will serve as a hands-on culinary leader providing operational support across multiple dining accounts.

Compass Group North America

TRAVELING EXECUTIVE CHEF

ClubCorp USA Inc

Full-time and part-time positions offer the following benefits to team members: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. In this role, you will support the Food Service Director in managing day-to-day foodservice operations, including production oversight, quality assurance, team development, and client engagement.

CHEF MANAGER

Traveling Executive Chef

Rather than being assigned to a single house, the Field Chef rotates across every house in the campus portfolio — stepping in to cover chef absences, support high-volume service, assist with special events, and partner with senior chefs on structured development. The Field Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

UCFS

Field Chef

Chef Manager

FULL_TIME

From casual family meals to elegant dinners and special events, our next Executive Chef will combine culinary creativity with consistent execution, strong financial management, and a commitment to exceptional service. Progressive culinary leadership experience as an Executive Chef, Executive Sous Chef, or in a comparable role; private club, resort, or upscale hospitality experience preferred.

McConnell Golf

Executive Chef | PROVIDENCE COUNTRY CLUB

[AW]-iCims

The Executive Chef leads the culinary program for the client’s food operations, which may include restaurant, bar, catering, and private event service. Supervise kitchen staff, including sous chefs, cooks, prep cooks, and dish staff, and communicate expectations for each role.

Hospitality People Operations

Executive Chef

partner JazzHR

Prerequisites: Experience: Minimum 5–7+ years of professional culinary experience in a high-volume or fine-dining environment, with at least 3 years in a leadership role (CDC, Sous Chef, or similar). The ideal candidate balances creative culinary talent with sharp administrative skills to optimize food costs and labor efficiency while delivering an exceptional guest experience.

Harry's Hospitality Group

Chef De Cuisine

The Executive Chef will oversee the daily culinary operations of the café while partnering with the Food & Beverage Director and Catering Director to execute high-end catering events and deliver outstanding hospitality. This role is ideal for a chef who enjoys creating exceptional food, mentoring teams, and delivering a first-class dining experience in a professional corporate environment where quality, hospitality, and client satisfaction are top priorities.

EXECUTIVE CHEF II

In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": Possess and maintain an accredited culinary certification or degree. (Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) eligible candidates are included in the area of consideration.).

U.S. Department of Defense

Supervisory Chef NF-03

Our leadership team consists of Chef de Cuisine Christian Tondre, and Sous Chefs Hector Foy, Jr. and Robert Solis We look forward to meeting you. You will work with the finest ingredients and the best mentors in execution of our mission statement: practice excellence; chase perfection.

Sous Chef Jobs in North Carolina

Sous Chef MoonRunners Saloon

Head Sous Chef - ECSU - Hourly - Elizabeth City State University Aramark

Executive Sous Chef- Bank OF America Stadium Compass Group USA Inc

Sous Chef CaroMont Health

Sous Chef Harmony Senior Services

Executive Chef / Kitchen Manager P.F. Chang's China Bistro

Demi Chef - Village Social -Full Time The Biltmore Co

Banquet Chef Invited

TRAVELING EXECUTIVE CHEF Compass Group North America

Banquet Chef ClubCorp USA Inc

CHEF MANAGER Compass Group North America

Traveling Executive Chef Compass Group USA Inc

Field Chef UCFS

Chef Manager Compass Group USA Inc

Executive Chef | PROVIDENCE COUNTRY CLUB McConnell Golf

Executive Chef Hospitality People Operations

Chef De Cuisine Harry's Hospitality Group

EXECUTIVE CHEF II Compass Group North America

Supervisory Chef NF-03 U.S. Department of Defense

Line Cook/Chef de Partie Bluebird

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