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Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Dental insurance, • Employee discounts, • Tuition assistance Bond Brother's Kitchen & Bar is seeking a skilled and experienced Chef De Partie to join our team within the RDU Airport! The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Responsibilities: • Prepare and cook menu items as directed by the Head Chef, • Ensure all food is prepared to the highest standards of quality, taste, and presentation, • Train and mentor junior chefs in the kitchen, • Assist with inventory and ordering of food and kitchen supplies, • Maintain a clean and organized kitchen, adhering to health and safety regulations at all times, • Perform any other duties as assigned by the Head Chef Requirements: • Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant, • Culinary degree or equivalent experience, • Strong communication and leadership skills, • Ability to work in a fast-paced, high-pressure environment, • Excellent knowledge of cooking methods, ingredients, and equipment, • Flexibility to work varied shifts, including weekends and holidays If you meet the above requirements and are excited about the prospect of joining a dynamic and creative team, we would love to hear from you. Please submit your resume and a cover letter outlining your qualifications and experience. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • WSET / SOMMELIER CERTIFICATION Busser / Food Runners: • Provide friendly, efficient, knowledgeable, and helpful service of food and beverage following established quality and time standards., • Maintain a high awareness of cleanliness in the restaurant, onto only at the tables, but throughout its entirety., • Support server, bartenders, and all team members by helping to maintain tables and efficiently deliver correct food drinks to guests. Assist in any special cleaning projects, including repair maintenance. Responsibilities: • Communicate with guests and coworkers in a positive, friendly, and hospitable manner., • Arrive on time for scheduled shifts, ready to work., • This always includes following proposer uniform guidelines. Those guidelines include an ironed shirt black apron, wrinkle-free black pants, slip-resistant shoes, and black socks. In addition, professional grooming standards must be met daily which includes professionally styled hair, limited jewelry, and natural makeup (when applicable)., • Assemble/disassemble workstation promptly., • Maintain cleanliness of station during shift; Stock and replenish, as needed. Maintain adequate levels of ice for drink preparation., • Observe all state and federal laws regarding the service of food and alcohol, including current Certifications., • Deliver food orders accurately., • Execute proper food placement and removal at all tables. - Bus and manicure tables throughout the restaurant., • Polish silverware and glassware, to ensure the restaurant is set up for success. - Communicate any questions, issues, or guest concerns to the management team., • Clean and maintain all equipment and utensils necessary for job performance. - Report any issues with equipment immediately to supervisor., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Follow all checklists and perform all necessary tasks required of your position., • Be sure to follow all safety guidelines set out by the restaurant., • All bussers/food runners should have complete knowledge of the food and bar menu, as well as a complete understanding of host stand procedures and support staff procedures., • Assist restaurant servers in tasks necessary to maintain their tables and assist their guests throughout the visit. Qualifications: • High School diploma or equivalent., • Must be able to read English., • Stand for long periods.- Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks.- Properly utilize a tray to assist in delivering food and drink items to guests., • Maintain a current Food Handler's Certification and TABC certification; practice proper sanitation procedures and follow regulations regarding alcohol sales and service. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.e. Equal Opportunity Employer

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • AVERAGE $30+/HOUR WITH TIPS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES Server: Provide friendly, personable, knowledgeable, and hospitable service of food and beverage in accordance with established quality and time standards, while maintaining a high awareness of cleanliness in the restaurant. Responsibilities: Interact with guests and coworkers in a friendly and professional manner. Arrive on time for scheduled shifts, ready to work, in proper uniform. Accurately ring in all food and beverage orders in the computer. Stock and replenish stations as needed, including polished silverware glassware. Assist guests with any questions or concerns about the menu. This includes continually studying and furthering your knowledge with the menu, including liquor, beer, and wine. Handle all cash and credit card transactions accurately and efficiently, according to company standards. Execute proper food delivery, placement, and removal at all tables. Pre-bus and manicure tables throughout the restaurant, not only in your own station. Communicate any questions or issues to the management team in a timely manner. Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Perform appropriate opening and closing duties, including disassembling, cleaning, and sanitizing workstations after every shift. Set up the next shift of teammates for success. Practice proper sanitation procedures and follow regulations regarding alcohol sale and service. Participate in any, and all, continuing education courses available to you. All restaurant servers should have complete knowledge of the food and bar menu, as well as a complete understanding of host support staff procedures. Restaurant servers are expected to maintain their tables and assist their guests throughout the visit, ensuring the highest quality dining experience one can offer. Qualifications: High School diploma or equivalent. Must be able to read, write, and speak English. Stand for long periods of time and be able to lift a minimum of 50 lbs. Properly utilize a tray to assist in delivering food and drink items to guests. Obtain and update any required certifications. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Hotel : Raleigh Durham Embassy Suites201 Harrison Oaks BlvdCary, NC 27513 Full timeCompensation Range : $21.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What’s in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. • Career Growth & Learning – 40% of our management hires are internal promotions!, • Invest in Your Future – 401(k) plan with company match., • Comprehensive Health Coverage – Medical, dental, and vision insurance options., • Paid Time Off & Vacation – Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations, • Perks That Fit Your Life – Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services., • Purpose & Impact – Make a difference through Atrium’s community service and volunteer programs. Job Description What You Will Do: • Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team., • Prepare and present meals that meet Atrium’s high standards of quality, consistency, and taste., • Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction., • Assist in menu creation to deliver innovation while aligning with productivity and cost goals., • Ensure all storage and prep areas meet health code requirements and cleanliness standards., • Participate in special projects to improve kitchen operations and elevate culinary excellence. What We Are Looking For: • 3+ years of culinary experience – You bring hands-on kitchen know-how and a steady leadership presence., • Supervisory experience preferred – You can lead a line and guide a team with confidence., • Culinary certification preferred – You’ve got a solid culinary foundation and a desire to grow., • ServSafe Certification required – Safety is always on the menu., • Strong knowledge of food prep, recipes, and costing – Because great food starts with great planning., • Physically capable – You're ready to meet the physical demands of a dynamic kitchen environment. What Atrium Leadership Looks Like: • Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar., • Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities., • Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive., • Transparent Leader: You foster trust by being open, honest, and clear—no guesswork, just teamwork., • Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there’s really no reason not to.” _ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy

Job Description The Restaurant Chef will oversee food preparation and ensure quality control within a small kitchen team of 1-5 staff. This role focuses on maintaining high culinary standards without involvement in menu pricing, budgeting, or direct customer interaction. Responsibilities • Prepare dishes according to established recipes and standards, • Maintain quality control of all food items before service, • Supervise and coordinate the kitchen staff of up to five members, • Ensure cleanliness and organization within the kitchen Preferred Qualifications • Knowledge of food safety and sanitation practices, • Strong time management skills, • Effective communication abilities, • Ability to manage stress in a fast-paced environment

Job DescriptionDescription: Job Title: Cold Food Banquet Chef Department: F&B Kitchen Reports to: Executive Chef Effective Date: September 2026 Job Summary: North Ridge Country is a private club providing its members with exceptional dining experiences in a multiple dining outlet. The Garde Manger is responsible for the preparation, production, presentation, and quality of cold food items served throughout the Club’s dining outlets, banquets, special events, and other culinary operations. This position plays an important role in creating an exceptional member and guest experience by ensuring that all food is prepared with consistency, attention to detail, proper sanitation, and the high standards of presentation expected at North Ridge Country Club. The Garde Manger works closely with the Executive Chef, Sous Chefs, and other members of the culinary team to coordinate daily production, banquet requirements, special events, and member dining needs. This position requires strong organizational skills, culinary technique, creativity, and the ability to maintain quality in a fast-paced hospitality environment. Duties/Responsibilities: Culinary Production & Presentation · Prepare and execute cold food items according to established recipes, specifications, portion standards, and presentation guidelines. · Prepare salads, dressings, cold appetizers, sandwiches, canapés, hors d'oeuvres, cold sauces, fruit and vegetable displays, cheese and charcuterie presentations, and other cold food items as assigned. · Support banquet and special-event production, including buffets, receptions, member events, tournaments, holiday functions, and private events. · Produce visually appealing platters, displays, and presentations appropriate for a private club environment. · Maintain consistency in flavor, portion size, appearance, freshness, and overall food quality. · Review banquet event orders, production sheets, menus, and daily assignments to ensure appropriate preparation and timing. · Coordinate production with other culinary stations to ensure food is prepared and available according to service schedules. · Assist with special dietary requests and allergy-sensitive preparation as directed by culinary leadership. · Properly label, date, rotate, store, and protect all food products. · Monitor product quality and immediately communicate concerns regarding freshness, preparation, or presentation to culinary leadership. Organization & Operational Readiness · Maintain a clean, organized, properly stocked, and service-ready work area throughout each shift. · Anticipate production needs based on reservations, banquet counts, event schedules, historical usage, and direction from culinary leadership. · Communicate product shortages, equipment concerns, or operational needs promptly. · Minimize food waste through proper preparation, portioning, storage, rotation, and utilization of products. · Maintain appropriate par levels and notify culinary leadership when additional product is required. · Assist other culinary stations and team members when operational needs require additional support. Food Safety & Sanitation · Follow all Club food safety, sanitation, and workplace safety procedures. · Maintain proper food temperatures and follow established procedures for cooling, storage, reheating, and service. · Prevent cross-contamination and follow appropriate procedures when preparing food for guests with allergies or dietary restrictions. · Keep equipment, utensils, refrigeration, preparation surfaces, and storage areas clean and sanitary. · Properly use, clean, and maintain knives, slicers, food processors, refrigeration equipment, and other kitchen equipment. · Immediately report unsafe conditions, equipment concerns, injuries, or food safety issues to management. · Follow all applicable local, state, and federal food safety requirements. Teamwork & Club Service · Work cooperatively and professionally with culinary, food and beverage, banquet, and other Club departments. · Communicate effectively with culinary leadership regarding production status, special requests, shortages, and service needs. · Demonstrate flexibility in responding to changing business levels, menu requirements, and event needs. · Support the training and development of culinary team members when requested by the Executive Chef or Sous Chef. · Maintain a professional appearance, positive attitude, and respectful demeanor at all times. · Demonstrate a sense of urgency while maintaining accuracy, quality, and attention to detail. · Protect the privacy of members, guests, and Club information. · Perform other duties as assigned to support the successful operation of the Culinary Department and the Club. Requirements: QUALIFICATIONS · Previous culinary experience in a restaurant, hotel, resort, country club, banquet, or similar hospitality environment preferred. · Previous experience with garde manger, pantry, banquet preparation, or cold-food production strongly preferred. · Working knowledge of food preparation techniques, knife skills, sanitation standards, and proper food handling. · Ability to read and follow recipes, production sheets, banquet event orders, and verbal instructions. · Strong attention to detail and commitment to food quality and presentation. · Ability to organize and prioritize multiple production requirements. · Ability to work independently while functioning effectively as part of a culinary team. · Ability to communicate professionally with coworkers, supervisors, and other departments. · Must be dependable and able to work a flexible schedule based on Club operations. EDUCATION AND EXPERIENCE High school diploma or equivalent preferred. Culinary school education or formal culinary training is a plus but is not required with appropriate experience. Food safety certification preferred or must be obtained as required by the Club. PHYSICAL REQUIREMENTS · The employee must be able to perform the essential functions of the position, with or without reasonable accommodation. · Stand and walk for extended periods. · Bend, reach, stoop, push, pull, and perform repetitive movements. · Use knives and commercial kitchen equipment safely. · Lift, carry, push, or move food products, equipment, and supplies weighing up to approximately 50 pounds. · Work in refrigerated areas and in environments with varying temperatures.

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold #ZR \nCompany Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. At bartaco, food is our passion. But people are our purpose.\r\n\r\nWe invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.\r\n\r\nAt bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.

VP of Human Resources About Taco Bamba Taco Bamba is one of the most celebrated regional restaurant brands in the mid-Atlantic, founded by Chef Victor Albisu and built on a simple but hard-to-replicate combination: exceptional food, a genuine team culture, and a deep connection to the communities it serves. What started as a single location in Falls Church has earned national recognition and a fiercely loyal following across the Washington, D.C. metro area and beyond. The company is now entering its next chapter and is building the infrastructure and leadership team to support growth. Job Summary Taco Bamba is looking for a people leader ready to build the talent engine behind the brand's growth. This role is the company's senior-most HR executive, with full ownership of the people function and a seat at the table on every major business decision. The team is what guests experience, and this leader's job is to hire, develop, and keep the people who carry the culture, in every restaurant, as the company opens new units and enters new markets. This role is about building the systems, leaders, and pipeline that let the company grow while protecting what makes it Taco Bamba. Reporting directly to the CEO, this person will have meaningful influence from day one. Key Responsibilities This leader will shape the people strategy for the business, anticipating the talent required for growth and building the organization deliver it. Systems and Organization Building • Translate the growth plan into a multi-year talent plan covering leadership capacity, hiring volume, and organization structure, and plan headcount ahead of growth, • Build, lead, and develop a scalable HR team for a multi-unit operator, and design its future-state structure as the company grows, • Implement HR systems and reporting that give real-time visibility into headcount, turnover, and labor trends by location, • Serve as a trusted advisor to the CEO and leadership team on people decisions, including role design and team effectiveness, and coach leaders on hiring, managing, and developing people Talent Acquisition and Retention • Own recruiting for hourly, salaried, and corporate roles, including employer brand, sourcing channels, and the careers experience, • Build hiring and onboarding practices that improve retention, with a focus on the first 90 days, • Establish turnover, tenure, and internal mobility reporting by role and location, and work with operators to fix root causes in high-turnover restaurants, • Plan opening teams, trainers, and manager placement well ahead of each new unit Leadership and Talent Development • Build a General Manager and Area Leader pipeline, with succession plans for every critical role, • Own the talent review process, including performance frameworks, development plans, and clear, consistently applied promotion criteria, • Oversee training programs that move strong team members into management and managers into leadership Compensation, Benefits and Incentives • Develop a pay structure and compensation philosophy for hourly, salaried, and executive roles, benchmarked to the restaurant industry and local labor markets, • Administer bonus and incentive programs with the CEO and CFO, and support management equity programs with outside counsel and the Board, • Oversee benefits, payroll, and HR vendors, and model labor cost implications of pay and staffing decisions with the finance team Employee Relations, Compliance and Culture • Lead employee relations and performance management with consistency and sound judgment, • Ensure compliance with federal, state, and local employment law in every market, and manage outside employment counsel, • Maintain current handbooks, policies, and manager training, • Protect and strengthen the team culture that sets Taco Bamba apart Requirements • Bachelor's degree required; SHRM-SCP, SPHR, or equivalent certification preferred, • 10+ years of progressive HR leadership experience, including extensive restaurant experience (required); prior experience with companies undergoing meaningful expansion is a strong plus, • Experience in multi-unit restaurant environments with 20+ company-owned locations and a large hourly workforce preferred, • Demonstrated experience building or significantly improving a people function, including recruiting, development, compensation, and systems, • Working knowledge of multi-state employment law, and experience with bonus and equity or long-term incentive programs, • Comfort with HR analytics and restaurant workforce platforms (Restaurant365 or equivalent) preferred, • Proven leader of leaders, with a track record of building a team, setting strategy, and earning influence with both operators in the restaurant and executives in the boardroom, • Hands-on, low-ego leader comfortable operating in a lean, entrepreneurial environment Location: Raleigh, NC • Compensation and Benefits: TBD

Job DescriptionDescription: Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our Syneos Health location in Morrisville, NC. • The pay is $20.00 - $25.00 per hour., • The Shift is 6:30 AM to 2:30 PM., • The schedule is Monday - Friday., • Three years of cooking experience preferred. Job Summary • Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by the Chef or Management according to the daily menu’s recipes., • Taste products for good quality / texture, not to be over salted, • Place all properly cooked menu items on serving line and garnish, • Check temperatures of menu items for required ranges and record on DA Form 7800, • Utilize progressive cooking throughout the meal as directed by the Chef to ensure freshness and quality of food served., • Replenish food items in the steam tables or cold bars as required during service, • Assist on Food serving lines during meal service times., • Greet and care for our customers while working on the serving lines., • Break down service areas after the meal period ends., • Responsible for maintaining kitchen to Sanitation standards established by Company., • Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc. Southern Foodservice Management’s Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: • Exhibits a positive, friendly, and respectful attitude towards guests and other team members., • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE., • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills., • Promotes a fun and efficient work environment, focusing on guest satisfaction. Duties and Responsibilities • Responsible for proper preparation and cooking of specific menu items assigned by the Chef, • Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules., • Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP, • Responsible for following proper safety procedures like wearing PPE to ensure a safe working environment., • Always conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct, • Follow the direction of the Chef in carrying out the duties and procedures as assigned, • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.Requirements: Physical Requirements • Strength: Lift up to 40lbs, • Posture: Standing 80%, Walking 20%, • Movement of objects: Frequent, • Heavy Lifting, Heavy Carrying, Pushing, Pulling, • Climbing or Balancing: Occasional, • Stooping: Occasional, • Reaching: Frequent, • Handling: Frequent, • Talking/Hearing: Frequent, • Seeing: Frequent, • Temperature Variation: Frequent #INDSJ

Company Description Taco Bamba Taqueria is a fast-growing chain of taquerias founded in Falls Church, Virginia in 2013 by Chef Victor Albisu, known for its bold, counter-culture brand and loyal guest following. Each location features a neighborhood-specific menu, offering inventive tacos and creative dishes tailored to the local community. The company is led by a team of skilled and dedicated chefs who focus on delivering memorable experiences through generosity, flavor, and creativity. Taco Bamba has earned industry recognition, including RAMW’s Favorite Fast Bites award in 2019 and Employee of the Year in 2020, as well as a spot on QSR Magazine’s 40/40 List for America’s hottest startup fast casuals. Team members are encouraged to grow their careers in a dynamic, high-energy environment centered on quality and hospitality. Role Description The Area Leader is a full-time, on-site role based in Raleigh, NC, responsible for overseeing multiple Taco Bamba locations to ensure consistent operational excellence and guest satisfaction. This role manages and supports location leaders, monitors performance metrics, and implements company standards for food quality, safety, and service. The Area Leader partners with teams to drive sales growth, optimize labor and food costs, and maintain brand integrity across all restaurants in the area. Daily responsibilities include coaching and developing staff, leading training initiatives, resolving guest issues, and coordinating local marketing and community engagement efforts. The Area Leader collaborates with senior leadership to execute strategic initiatives and contributes to a positive, inclusive workplace culture. Qualifications • Candidates should possess strong Analytical Skills to interpret sales data, labor reports, and operational metrics and use insights to improve performance., • Candidates should possess excellent Communication skills to share expectations clearly, provide feedback, and collaborate effectively with team members and leadership., • Candidates should possess Sales skills to drive revenue through suggestive selling, promotions, and community outreach, while maintaining a guest-focused approach., • Candidates should possess Training skills to onboard, coach, and develop team members, ensuring consistent execution of Taco Bamba standards and procedures., • Candidates should possess Negotiation skills to resolve conflicts, and balance business priorities with team and guest needs., • Relevant qualifications include prior multi-unit or restaurant management experience, knowledge of food safety and health regulations, and a track record of leading diverse teams in a fast-paced environment., • Additional beneficial qualifications include familiarity with scheduling and inventory systems, basic financial acumen, flexible availability (including evenings and weekends), and the ability to stand for extended periods and move between locations as needed.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and 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, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is 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, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join our new Japanese izakaya restaurant in the North Hills area in Raleigh. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • 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, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is 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, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description JOB TITLE: Line Cook AVAILABILITY: Early Afternoon Availability Preferred (Our restaurant is newly opened; we are opening soon for Lunch) REPORTS TO: Executive Chef MISSION STATEMENT: We are a neighborhood eatery where thoughtful details, warm service, and carefully crafted food turn everyday visits into meaningful moments of connection for friends, family and our team. OUR CORE VALUES INSPIRE WONDER Innovate with Flavor | Surprise and Delight FOSTER HOSPITALITY Inclusive Culture | Home Away from Home PURSUE EXCELLENCE Exceptional Every Time | Details Matter | Quality First DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Ownership Mindset CULTIVATE COMMUNITY Team Collaboration | Community Connection | Celebrate Often POSITION SUMMARY: The Line Cook is responsible for preparing and executing menu items with consistency, speed, and attention to quality while supporting a collaborative kitchen environment. This role works closely with leadership and fellow team members to ensure stations are stocked, recipes are followed, and service runs smoothly. The Line Cook upholds all cleanliness, food safety, and regulatory standards while contributing to a professional, team-oriented culture focused on delivering an excellent guest experience. DUTIES AND RESPONSIBILITIES: Menu Prep and Execution • Prep alongside team according to prep lists provided by leadership, • Prepare menu items from recipes in a timely manner for tickets throughout service, • Maintain knowledge of all menu items and ingredients, • Stock and maintain designated stations as directed by leadership, • Collaborate with leadership to prepare prep and order sheets as needed Communication and Teamwork • Perform other duties as assigned by managers, • Communicate ordering needs to minimize running out of items, • Communicate scheduling conflicts, vacations, and shift changes to managers according to policies and procedures, • Communicate in a professional manner to all other staff, guests, managers, • Work together with other staff in a “One Team, One Dream” mentality Cleanliness, Health, and Safety Standards • Ensure all work surfaces are kept in neat and tidy condition throughout service, • Comply with all NC Department of Food and Safety regulations including proper storage, rotation of inventory, and quality control, • Comply with all NC ABC regulations QUALIFICATIONS: • Minimum of 2 year of culinary experience, • Must be eligible to work in the United States, • Exceptional organizational and operational skills, and detail-oriented, • Excellent interpersonal skills, including tact and professionalism in dealing with staff and management *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED preferred Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate ideal PHYSICAL ABLITIES: • Ability to be on your feet and alert for extended periods of time, • Ability to lift up to 35 lbs. as needed, • Continuous use of hands and arms, • Continuous bending, reaching, and twisting, • Maintains strong personal image and uniform standards Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. COMPENSATION: starting at $18/hr

Job Description Enhance your career at one of the most iconic steakhouses in the Country! Angus Barn, winner of the Gold Plate award, Iron Chef America, and numerous other accolades. The Angus Barn is looking for energetic, caring individuals who would like to work with our experienced culinary team. We offer great benefits such as health insurance, dental insurance, 401k match, vacation, and sick pay. We invite you to apply! Back of House Duties and Responsibilities • Preparing dishes following recipe instructions, • Plating and garnishing dishes before they are served http:\www.angusbarn.comemployment.html *Competitive Pay- with a $2 weekend premium *Incentive Program *Employee Meals \nCompany Description Enhance your career at one of the most iconic and award winning steakhouses in the Country! The Angus Barn is looking for energetic, caring individuals who would like to work with our experienced team. We offer great benefits such as Health Insurance, Dental Insurance, 401K match, vacation and sick pay. We invite you to apply! Enhance your career at one of the most iconic and award winning steakhouses in the Country! The Angus Barn is looking for energetic, caring individuals who would like to work with our experienced team. We offer great benefits such as Health Insurance, Dental Insurance, 401K match, vacation and sick pay. We invite you to apply!

Job Description Position Title: Dining Services Director Salary: $100,000 -$113,000 Other Forms of Compensation: Bonus A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: • Maintain excellent relationships with customers, guests and client as well as other departments, • Work with the Chef and management team in creating menus and providing top quality food, • Oversee all P&L and budgeting as it pertains to the account, • Roll out new culinary programs Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Three to five years of foodservice operation experience; healthcare, senior living, education, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story 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. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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) 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Job Description:\n\nTo be considered for this opportunity, you MUST apply on our website by using the following link: https://jobs.ncsu.edu/postings/236068 Posting Number: PG194958EP Work Schedule: 40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime. Job Location Raleigh, NC. Department: NC State Dining. About the Department:Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each unit shares a common goal: deliver quality and efficient services with dedicated financial support for student activity and scholarships. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University campus. NC State Dining operates 10 cafes, 4 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EPS and SHRA employees. Essential Job Duties:The primary purpose of this position is to serve as the General Manager and is responsible for the management of a residential dining unit within NC State Dining. Duties include but are not limited to:This position will be responsible for the strategic planning, analysis, and financial stewardship of the unit. This includes overall leadership, coordination, planning and innovation. The day to day management will be achieved by a team of culinary staff reporting directly to this position. This position is responsible for the design and execution of the marketing program and strategies for the unit. This initiative is targeted not only at NC State University students, faculty and staff but also directed at corporate partners on campus. The person in this position must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University. This position must act as an entrepreneurial manager and change agent who is dedicated to supporting the ongoing development of the NC State Dining department and its culinary services. Unit ManagementProvides administrative supervision of all dietary activities, including planning and establishment of menus.Collaborates with chefs, dietitian, and bakery to ensure food quality and presentation meets or exceeds NC State Dining’s standards and policies.Develops working relationships with business partners on and around campus and encourages strong communication within a group setting.Identify operational gaps, assess workflow needs, and develop, document, and implement new Standard Operating Procedures (SOPs) to improve efficiency, consistency, and compliance. Financial AdministrationEffectively monitors and manages the financial performance of the unit. Participate in the budget development process. Monitor and manage food service operations to meet agreed upon targets.Establishes goals for the unit and plan daily, weekly, semester work to meet those goals and those of the unit. Meet goals by planning work operations, setting priorities and meeting deadlines. Set weekly goals and meet budget goals by monitoring labor and cost of goods.Runs and analyzes Micros and CBord reports to effectively project operational needs.Responsible for keeping the food service equipment in good working order and submitting requests for necessary repairs. Evaluates equipment needs and submits requests for new equipment that is compliant with available budget and departmental and university guidelines.Responsible for purchasing and inventory control for the unit. Maintains reasonable labor and food costs based on departmental and industry best practices to meet budgeted key performance indicators.Requests additional operational budget based on sound business decisions and forecast of future business. Leadership and AdministrationAssists in SHRA, temporary and student employees’ recruitment and selection. Hires, on-boards, and trains new staff assigned to the unit.Approves leave requests, recommends resolution of performance/disciplinary issues. Follows University procedures for creating work plans and completing appraisals for subordinate employees. Confers directly with departmental human resources director when appropriate on employee relations issues.Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.Establishes clear expectations for every employee so they understand their responsibilities. Provides feedback to and coaches employees on job duties and responsibilities, and provides corrective action as necessary.Coordinates and executes staff training regularly and supports Campus Enterprises’ training programs.Motivates and constructively leads supervisors to have a successful food service operation.Encourages and supports team building projects to ensure completion dates are met.Identify current and future staffing gaps and recommend structural changes that enhance efficiency and service delivery. Compliance and SafetyAdheres to all University policies, procedures, and regulations, and Division standard operating practices and protocols.Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.Demonstrates and fosters an environment that is safe for employees and co-workers. Follows guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention. Maintains Grade A sanitation rating of 95% or better for the unit.Ensures that menus and recipes are followed in the units, and that food safety protocols are followed at all times.Follows proper guidelines in the storage of food to prevent contamination and spoilage.Adheres to all food allergen training and best practices. Communication and Customer ServiceCommunicates with guests in a professional manner, and accepts constructive feedback professionally.Ensures prompt service for customers by providing quality food in a prompt manner.Clearly communicates University-wide and Division-wide communication messages to staff to ensure staff have information available to them.Communicates regularly with head chef and director in order to meet and understand business needs.Actively listens and identifies ways to communicate with employees and customers.Exercises good judgement and leadership when communicating with work groups and encourages open communication to solve problems.Communicates with director regarding operational concerns. Other Responsibilities:Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture.Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.Performs other duties as assigned to ensure NC State Dining business needs are met. Qualifications: Minimum Experience/Education:Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience. Other Required Qualifications:Supervising staff in food service industry, including demonstrated experience with hiring, coaching and training employees, and team building.Providing outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.Advanced knowledge of menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis. Proficient in the use of computers and have the ability to learn new software programs.Demonstrated experience of strong written and verbal communication; demonstrated communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.Demonstrated experience in problem solving complex and routine problems.Able to work in a fast-paced environment, follow written and verbal instructions, and maintain excellence in completing all tasks and performance goals efficiently and timely.Knowledge of equipment, cooking methods, measurements, and food safety.Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc.Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation Preferred Qualifications:3 years management experience (planning, forecasting, ordering, budgeting)3 years supervisory experience with hiring, coaching and training employees4 years advanced menu management system, immediate spreadsheets and word processing, and email utilization on a regular basis5 years demonstrated experience in problem solving complex and routine problems Required License or Certification:ServSafe certification or the ability to obtain within 90 days of employment.Certification must be maintained as a condition of employment.Valid NC Driver's License required: No.Commercial Driver's License Required: No. Notice to Applicants: List ALL relevant work history on your application. The application must be filled out completely, do not use the phrase “see resume.”. Special Instructions:If you submit a resume, please make sure that the work history listed on your application is identical to the work history listed on your resume. This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship. Wolfpack Perks and Benefits: As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer:Medical, Dental, and Vision.Flexible Spending Account.Retirement Programs.Disability Plans.Life Insurance.Accident Plan.Paid Time Off and Other Leave Programs.12 Holidays Each Year.Tuition and Academic Assistance.And so much more. Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer:Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. EEO: NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity. If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit. NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Job DescriptionDescription: Job Summary: The Regional Manager of Cut Produce Kiosks will oversee the operations, sales, and distribution of cut produce products across franchisee-run kiosks within an assigned region. This role involves ensuring that franchisees maintain company standards, achieve operational efficiency, and meet sales targets. The Regional Manager will collaborate closely with franchisees, host locations, sales teams, and supply chain personnel to optimize operations and drive growth in the cut produce sector. This position focuses on fostering franchisee success in alignment with GBC Food Services, LLC’s “win-win-win” model, which emphasizes mutual benefit for the company, franchisees, and customers. Key responsibilities include providing guidance, ensuring compliance with brand standards, assisting in marketing strategies, and driving operational excellence. Supervisory Responsibilities: • Spearhead hiring and training efforts for Regional Managers and Field Supervisors., • Coordinate and manage schedules for department managers., • Conduct comprehensive and timely performance evaluations., • Oversee disciplinary actions and terminations, ensuring alignment with company policy. Primary Duties/Responsibilities: • Analyze and implement strategies based on P&L statements., • Attend and report on sales meetings., • Conduct and document regular store visits., • Uphold Supreme Service Solutions operational standards., • Support store recruitment, new openings, and transitions., • Foster strong relationships with store managers and Franchisees., • Oversee sales flow and devise strategies for sales improvement., • Manage Menu items bar until Franchisee takeover., • Recruit and supervise local chefs and Franchisees., • Serve as the primary point of contact for the designated region., • Report to the Director of Franchisee Operations., • Execute compliance audits., • Champion initiatives to boost regional sales., • Ensure Franchisee orders meet set targets., • Understand and advise on steritech audits., • Evaluate and enhance company efficiency and effectiveness., • Review and improve business procedures and day-to-day operations., • Prioritize safety and adequacy of work environments., • Enhance customer satisfaction through policy and procedure adjustments., • Oversee the entirety of operations for the designated region., • Compile weekly reports on regional operations., • Represent the company positively to various stakeholders., • Organize and manage Menu items Chef replacements and operational contingencies. Secondary Duties/Responsibilities: • Mastery of Technical Skills, Regulatory/Food Safety & Brand Knowledge, Problem Solving Skills, and Leadership Skills., • Aiming for excellence in Leadership Skills., • Pursue continued personal and professional development.Requirements: Required Skills/Abilities: • Comprehensive understanding of business and finance concepts., • Excellent communication and interpersonal skills., • Proficient managerial and diplomacy capabilities., • Mastery of Microsoft Office Suite., • Outstanding organizational, analytical, and problem-solving abilities., • Education and Experience:, • Bachelor’s degree in Business Administration or related field., • Minimum of 8 years of relevant experience., • Candidates should either possess the ServSafe Manager Certification upon joining or acquire it within an agreed timeframe post-hiring. Physical Requirements: • Prolonged periods sitting at a desk and working on a computer., • Able to lift up to 25 pounds, especially when handling produce crates., • Regular travel within the assigned region, with occasional national trips., • Extended periods in cold environments such as coolers. Work Environment: • Dynamic retail environment with a strong emphasis on fresh produce quality and safety., • Regular visits to franchise locations, interacting with staff, observing operations, and possibly handling produce directly. Equal Opportunity Statement: We are an equal opportunity employer, deeply valuing diversity. Our commitment is to foster an inclusive environment for all employees, basing employment decisions on merit, qualifications, and business needs. Other Duties: Please note this job description isn't exhaustive. Duties and responsibilities may change, or new ones may be assigned at any time with or without notice.

Job Description Located in the North Hills District of Raleigh, NC. Cook up your career and feed your unique journey! We’re looking for the best Chefs in Raleigh, NC! Full Availability Required What You’ll Do: Line Cooks are responsible for the food guests rave about! You will prep for and prepare delicious dishes in a fast-paced environment while maintaining a safe and clean environment. Candidates must be able to work in a standing position for extended periods in a fast-paced environment. Restaurant experience is preferred, but we are willing to train someone with a great attitude and willingness to work hard. LINE COOKS RESPONSIBILITIES: · Recipe Adherence · Set up and stocking stations with all necessary supplies · Prepare food for service in a timely manner · Cook menu items in cooperation with the rest of the kitchen staff · Answer, report and follow Executive Chef or Kitchen Manager’s instructions · Maintain a clean work environment · Stock inventory appropriately · Ensure that food comes out simultaneously, of high quality and in a timely fashion · Comply with sanitation regulations and safety standards · Maintain a positive and professional approach with coworkers and customers · Arrive on time and in clean, pressed uniform with a positive attitude ready to work Why Join Village Tavern? At Village Tavern, we’re more than a restaurant—we’re a community. We believe in working together to create the best dining experience while supporting each other and earning a living. Benefits: · Flexible schedules for part-time and full-time positions. · Day and night shifts available. · Great earning potential and a discount on food. · Health insurance for full-time team members. · Opportunities for professional growth within the company. Why You’ll Love It Here: We’re building a team of like-minded individuals who share our passion for serving others. If you’re inspired by working with good people who do the ordinary in extraordinary ways, Village Tavern is the place for you. How to Apply: Ready to join our Village? Apply now at villagetavern.com/careers. To help speed up the process, be sure to complete the assessment on our website. Let’s work together to create something amazing. Join us as we show what’s possible when we come together for the good of all! VILLAGE TAVERN 4140 Lassiter Mill Road Suite 140 Raleigh, NC 27609 (919) 987-2500

Job DescriptionSummary of Benefits: Full-Time • Medical Insurance, • Dental/Vision Coverage, • Long Term/Short Term Disability, • Employee Life Insurance and Accidental Death & Dismemberment, • Paid Time Off, • Other Great Perks (Free Bread, EAP, store discounts, meal discounts, free cooking classes) Essential Duties:, • Team: Embody La Farm values through action, example, and communication: Exceed, • Customer Expectations, Quality, Dignity, Community, Learning, Teaching, and, • Innovation., • Customer Service: Ensure and exude world-class customer service and demonstrate, • urgency to serve every customer., • Product Quality: Actively demonstrate product quality and pride through use of freshest, • ingredients, consistent recipe execution, and appealing plating and presentation to La, • Farm standards.Other Essential Duties:, • Operations Systems & Procedures, • Prepare customer orders with accuracy and efficiency., • Follow La Farm systems and recipes when building prep ingredients and customer, • orders., • Process monitor data for orders accurately and efficiently to execute ticket time goals., • Safely and properly use turbo chef, stove, and other equipment for café menu items., • Merchandise to La Farm standards, properly signed products, samples, and store, • packaging and labeling., • Create catering platters based on daily special orders., • Perform proper rotation and quality control., • Complete daily checklists, logs, build cards and production sheets., • Demonstrate proper opening and closing procedures., • Contribute to an overall positive and collaborative environment., • Answer the phone to La Farm standards., • Communicate with team about orders up, product no longer available, etc., • Assist runners as needed with delivering food to customers., • Ensure overall unit safety and sanitation goals and policies., • Maintain grade “A” or better by beating health and sanitation inspection standards., • Uphold company standards and policies for opening/closing., • Ensure safe working conditions and comply with all laws., • Other Duties As Assigned: The statements contained herein reflect general details of the job’s, • principal functions, knowledge and skills requirements, and scope of responsibility, but should, • not be considered an all-inclusive listing of job requirements. Individuals may perform other, • duties as assigned or needed.Experience, Knowledge, Skills, and Abilities:, • Experience in culinary field, prep and/or line work experience required., • Knowledge of weights, volume, and cooking procedures., • High proficiency at reading recipes and build cards., • High attention to detail., • Exceptional customer service skills., • Ability to solve business related problems quickly and efficiently., • Great relationship building skills and demonstrated positive demeanor as a team player., • Ability to work in fast paced environment and multitask., • Flexibility required: Weekends required, holiday work required, two days off (not, • consecutive)., • Ability to develop constructive and cooperative working relationships with others., • Multi-lingual a plus.Essential Physical Demands:, • Must be able to work effectively in a confined area., • Ability to bend and lift 50 lbs., • Ability to stand for extended periods of time., • Continuous use of hands and arms., • Continuous bending, reaching, and twisting.

Job Description The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Certify that all nutrition and sanitation regulations are kept Skills • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Basic math and written communication skills Working Conditions • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Stand and move around for the entirety of the scheduled shift Education/Experience • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulations

Job DescriptionTo be considered for this opportunity, you MUST apply on our website by using the following link: https://jobs.ncsu.edu/postings/235349 Posting Number: PG195222SP Work Schedule: 40 hours per week, work hours may vary based on business needs; work schedule may include nights, weekends, and holidays. May be required to work some overtime. Job Location Raleigh, NC. Department: NC State Dining. About the Department: Campus Enterprises is NC State University’s division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each unit shares a common goal: deliver quality and efficient services with dedicated financial support for student activity and scholarships. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University campus. NC State Dining operates 10 cafes, 4 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EPS and SHRA employees. Essential Job Duties: Are you passionate about food, teamwork, and fueling the next generation of leaders, innovators, and thinkers? NC State Dining is looking for an energetic and reliable Cook to join our culinary team in the Case Dining Hall.In this role, you won’t just be prepping food—you’ll be a vital part of the campus experience, ensuring our community enjoys fresh, delicious, and safely prepared meals every day. As a Cook, you will handle everything from recipe execution to leading station workflows. Your daily duties will include: • Master the Menu: Execute standard and routine recipes with precision to fulfill daily menus and keep our food stations stocked and looking great., • Inventory & Logistics: Requisition the products you need, and help check in, store, and move food supplies to keep production running smoothly., • Teamwork & Flow: Partner with front-of-house staff to coordinate a seamless flow of food from the kitchen to our guests, keeping track of food levels for timely service., • Tech & Data: Step up in the absence of a supervising chef by entering necessary data into our Netmenu food production system., • Kitchen Cleanliness: Maintain top-tier sanitation by cleaning utensils, workstations, tables, shelves, and equipment—and help delegate cleaning tasks to the back-of-house team., • Lead by Example: Ensure daily prep lists are completed and products are properly rotated. You’ll also help assign tasks and direct the efforts of food service technicians, temporary staff, and student employees. Who You Are • A team player who thrives in a fast-paced, high-energy environment., • Detail-oriented about food safety, cleanliness, and recipe accuracy., • A positive motivator who enjoys guiding and directing student and temporary staff., • Reliable, punctual, and proud of the food you put out. At NC State, we culture a welcoming community of collaboration and growth. You’ll enjoy a vibrant campus environment, stable scheduling, and the opportunity to grow your culinary career with a trusted university employer. Ready to bring your passion to our kitchen? Apply today and help us keep NC State well-fed and moving forward! Other Responsibilities: • Model the Division’s mission and values and foster a positive, cohesive workplace and congeniality among co-workers., • Understand the goals and culture of the organization, and understand how employees’ work activities, teamwork, and customer service impact clients. Work with your supervisor and colleagues to understand these goals and the culture., • Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols., • Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events., • Perform other duties as assigned to ensure NC State Dining business needs are met. Qualifications:Minimum Experience/Education: • Demonstrated possession of the competencies necessary to perform the work., • Some positions may require certification by the Department of Correction. Preferred Qualifications: • Basic culinary and knife skills, including an understanding of culinary terms and practical application., • Culinary experience in fine dining, fast casual, multi-unit restaurants, or college/university settings., • Previous team leadership experience., • Proficiency with computers and the ability to learn and use email., • Allergen awareness and training. Required License or Certification: • ServSafe certification or the ability to obtain within 90 days of employment, and must be maintained as a condition of employment., • Valid NC Driver's License required: No., • Commercial Driver's License Required: No. Notice to Applicants:List ALL relevant work history on your application. The application must be filled out completely, do not use the phrase “see resume.”. Special Instructions: If you submit a resume, please make sure that the work history listed on your application is identical to the work history listed on your resume. This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship. Wolfpack Perks and Benefits:As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: • Medical, Dental, and Vision., • Flexible Spending Account., • Retirement Programs., • Disability Plans., • Life Insurance., • Accident Plan., • Paid Time Off and Other Leave Programs., • 12 Holidays Each Year., • Tuition and Academic Assistance., • And so much more. Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. EEO:NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity. If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company’s DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • 401(k) with Company Match Requirements: • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position is responsible for the execution of proper food recipes and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job DescriptionDescription: Located on Hillsborough Street directly across from North Carolina State University’s iconic Memorial Bell Tower, the Aloft Raleigh captures the energy, vibrancy, and spirit of the city it calls home. With its bold design, modern guest rooms, and lively WXYZ Bar, the Aloft Raleigh offers an experience that is anything but ordinary. Consistently ranked among the top 5% of Aloft Hotels worldwide for guest satisfaction, our 135-room hotel sits just minutes from Downtown Raleigh, Raleigh-Durham International Airport, and the city’s most exciting destinations. The Aloft Raleigh is looking for a reliable Part Time Breakfast Cook to provide excellent service to our guests. RESPONSIBILITIES: • Prepare made-to-order menu with quality ingredients while practicing good hygiene techniques., • Knowledge and experience handling Turbo Chef equipment for a small menu consisting of 8-10 items., • You will be responsible for all prep, taking food orders, preparing food, delivering, and cleaning up., • Check kitchen supplies, and ensure food is stocked for breakfast the next day., • Wrap and label all food properly, and clean the kitchen and all work areas., • Assist with the catering prep for meeting groups and the bar., • Re-stock food market as-needed. Job Type: Part Time Weekend Morning Shift Position Available Requirements: • Past cooking experience required., • The candidate should be well versed in Serv-safe guide lines and practices., • It is very important to be organized, self-motivated, prompt and dependable. Why Join Aloft Raleigh & TBC Hotels? At TBC Hotels, we have owned and operated hotels across the country for more than 40 years. Our success is built on our people and our commitment to creating environments where associates and guests thrive. We believe in: Relationships. Integrity. Legacy. Entrepreneurial Spirit. Hospitality. We don’t just offer jobs, we offer opportunities to grow, lead, and make an impact. You’ll be part of a team that supports one another, takes pride in their work, and is passionate about delivering great experiences. If you’re ready to help shape the guest experience at Aloft Raleigh, we’d love to hear from you. Apply today.

Job Description Intro to Rocky Top Catering We are a fast-growing full-service catering company delivering exceptional food and service for weddings, corporate events, and special occasions. We’re looking for motivated, reliable team members who thrive in a team-oriented, event-driven environment and take pride in their work. As an Event Cook, you’ll have the opportunity to work hands-on in both kitchen and event settings, collaborate with experienced culinary and front-of-house professionals, and execute thoughtfully curated menus from start to finish. We value adaptability, attention to detail, and a positive, solutions-oriented mindset. Our kitchens operate with clear systems, strong communication, and a shared commitment to food safety and quality Our values We value team members who show up ready to work, follow standards, and support one another through busy event days. We also value sustainable workloads and respect our team’s time, allowing BOH professionals to grow their careers without constant burnout. We value initiative, reliability, and a willingness to learn, and we recognize strong performance with opportunities for continued growth and advancement. If you’re passionate about food, teamwork, and creating memorable experiences, we’d love to have you join us! Roles and Responsibilities • Execute prep lists efficiently, accurately, and in a timely manner, • Label, organize, and stock ingredients to ensure accessibility for team members, • Prepare food in accordance with established recipes and company standards, • Perform additional kitchen duties as assigned, • Maintain a clean, organized, and sanitary kitchen, including dishwashing, surface sanitization, and waste removal, • Follow direction and assist with event load-in and load-out as needed, • Properly pack ingredients and menu items to ensure safe and accurate delivery to events, • Complete all on-site cooking, finishing, plating, and garnishing, • Adhere to all health, safety, and food sanitation standards, • Manage event timelines from start to finish to ensure proper execution of client-selected menus, • Collaborate with Front of House (FOH) managers to remain on schedule, accommodate special requests, and adapt as needed Qualifications • Strong problem-solving and multitasking abilities, • Effective communication skills, • Working knowledge of current cooking best practices and culinary trends, • Reliable transportation, • Availability to work Saturdays and Sundays Compensation • Competitive hourly pay range $20-$23 hourly based on experience, • Yearly raises based on performance, • Opportunities for growth and advancement within the company, • We love to promote within! Additional Information This job description is intended to describe the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Employees may be required to perform additional job-related tasks as business needs require. This a part-time position with the possibility of growing and working full-time.

Job Description LINE COOK - PM, Holiday, and Weekend availability is required. Must have PM and Sunday availability. J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • 401(k) with Company Match Requirements: • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job DescriptionBenefits: • Fun environment and team culture, • Career growth opportunities, • Meal perks, • Paid training, • Flexible part-time or full-time schedule, • Safety and sanitation standards, • Competitive salary It's true! The Brass Tap has the best Craft Beer lineup anywhere and chef-inspired food that raises the bar on bar food. But the secret ingredient behind our success isn't beer, it's people! We're a leading craft beer chain with team members who make the magic happen every day ... bringing that special something that keeps guests coming back time and again. Our kitchen team members are responsible for prepping, cooking, and plating The Brass Tap's menu items according to recipe procedures. They are dedicated to food quality and take pride in every dish they prepare. Positive attitudes and teamwork are a part of The Brass Tap culture. If you like working behind the scenes dishing up guest favorites in a fast-paced environment, then apply now! Now hiring full-time and part-time positions. Responsibilities • Follow food safety guidelines for cooking, cooling & storage, • Follow safety and sanitation procedures, • Follow recipe procedures, • Keep equipment clean and organized, • Complete duties without constant supervisionRequirements, • Minimum age 18 or older, based on state and local requirement, • Available to work weekend and holiday shifts, • Ability to read tickets, recipes, prep sheets, spec charts in English, • Able to competently operate the grill, fryers, oven and other kitchen equipment, • Continuous standing, bending and lifting up to 60 pounds, • Exposure to heat of equipment and kitchen environment

Job DescriptionTo be considered for this opportuntiy, you MUST apply on our website by using the following link: https://jobs.ncsu.edu/postings/230723. Essential Job Duties:NC State Dining is seeking individuals to Join our Pack as a Lead Cook. Successful candidates will receive instructions from the chef and other culinary professionals in a dining hall, food court or restaurant setting. Essential job duties include: • Provide professional guidance and instructions to temporary Line Station Cooks and student Cooks., • Prepare food as per the standardized recipes and specifications., • Perform small batch cooking and made to order items, display station set-up and service, and transport cooked foods to hot boxes for line service., • Provide support to the front of house operations with back-up food to ensure that there is no lag time between changing out food items., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Perform specialty tasks such as display station set up and service, enhanced garnishing, recipe development and event meal assistance., • Check temperatures and proper storage of food items, and follow proper guidelines in the storage of food to prevent contamination and spoilage., • Operate all kitchen equipment safety and as recommended by manufacturer., • Perform necessary cleaning of utensils, work space, tables, shelves, and equipment in accordance with maintaining a Grade “A” Sanitation rating., • Participate in recipe development, and event meal assistance., • Other duties as assigned to ensure NC State Dining business needs are met. Position may be asked to assist in other locations as necessary. This is an hourly position, that includes a State required 32-day break at the end of 11 months. Superior work performance may provide an opportunity to renew employment and/or advance into a benefits eligible permanent position. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees. As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone. What we offer: • Health Insurance for Temporary Employees., • Enhance your career with LEAD courses., • Attend non-revenue generating sporting events for free. Attain Work-life balance with our Childcare discounts, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community. Disclaimer:Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered. Position Information: Requirements and Preferences. Work Schedule:Shifts are available from early morning to late nights including weekends. Please list your availability in the appropriate section of the application. Full- and part-time positions are available. Work/Responsibilities: • Be an ambassador for NC State Dining and the university as a whole and enrich the quality of life for the campus community and support student success., • Work as a cohesive team member and play an integral part in creating a positive work environment. Minimum Experience/Education: • High School Diploma or equivalency., • Demonstrated possession of the competencies necessary to perform the work will also be considered. Department Required Skills: • Previous cooking experience., • Knowledge of equipment, cooking methods, measurements, food quality and appearance, and food safety., • Be dependable and manage time efficiently., • Ability to work proficiently in a busy kitchen is essential., • Adapt to the changing customer volume level with a sense of urgency., • Follow written and/or verbal instructions, and complete all tasks with excellence., • Communicate effectively with customers, supervisors, and peers, and work cohesively as part of a team., • Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations., • Ability to follow safety procedures. Will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills., • This position requires standing for long periods of time, walking, bending, twisting, pulling and pushing. Because of the nature of a food service operation and working in a kitchen, you must be able to work in extremely hot and cold conditions., • Must be able to lift up to 60 lbs with or without reasonable accommodation. Preferred Years Experience, Skills, Training, Education: • Culinary Arts Education (certificate, diploma or degree)., • Two years of progressive culinary experience., • Proficient at recipe preparation, short order and high volume cooking., • Diverse culinary knowledge, such as working knowledge of meat fabrication, a variety of cuisines, measurements, and knife skills., • Demonstrated understanding of proper food safety, cleaning and sanitation procedures., • Serv Safe certificate. Recruitment Details: Anticipated Hiring Range. $17 per hour. Recruitment Dates: Job Open Date. 05/18/2026. Applicant Information: Quick Link https://jobs.ncsu.edu/postings/230721 EEO NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity. If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit. NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Job Description JOB TITLE: Prep Cook (AM Availability) AVAILABILITY: Early Afternoon Availability Preferred (Our restaurant is newly opened; we are opening soon for Lunch) REPORTS TO: Executive Chef MISSION STATEMENT: We are a neighborhood eatery where thoughtful details, warm service, and carefully crafted food turn everyday visits into meaningful moments of connection for friends, family and our team. OUR CORE VALUES INSPIRE WONDER Innovate with Flavor | Surprise and Delight FOSTER HOSPITALITY Inclusive Culture | Home Away from Home PURSUE EXCELLENCE Exceptional Every Time | Details Matter | Quality First DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Ownership Mindset CULTIVATE COMMUNITY Team Collaboration | Community Connection | Celebrate Often POSITION SUMMARY: The Prep Cook is responsible for supporting kitchen operations by efficiently preparing ingredients and foundational menu components according to established recipes and quality standards. This role ensures accurate portioning, proper stocking of stations, and readiness for service while maintaining a clean, organized, and safe work environment. The Prep Cook works collaboratively with the kitchen team and leadership, follows prep lists and procedures, and upholds all food safety and regulatory requirements to support consistent, high-quality food execution. DUTIES AND RESPONSIBILITIES: Menu Prep and Execution • Prepare ingredients including and not limited to washing, peeling, chopping, and slicing, • Prepare sauces, soups, and stocks according to designated recipes and quality standards, • Accurately measure and portion ingredients for specific recipes, • Efficiently follow prep lists, • Assist in stocking and maintaining designated food station(s), • Visually inspect food and check in orders as they arrive from vendors, • Ensure knowledge of the menu and all food items, • Prepare requisitions for supplies and food items, as needed Communication and Teamwork • Perform other duties as assigned by managers, • Communicate ordering needs to minimize running out of items, • Communicate scheduling conflicts, vacations, and shift changes to managers according to policies and procedures, • Communicate in a professional manner to all other staff, guests, managers, • Work together with other staff in a “One Team, One Dream” mentality Cleanliness, Health, and Safety Standards • Ensure all work surfaces are kept in neat and tidy condition throughout service, • Comply with all NC Department of Food and Safety regulations including proper storage, rotation of inventory, and quality control, • Comply with all NC ABC regulations QUALIFICATIONS: • Minimum of 1 year of culinary experience, • Must be eligible to work in the United States, • Exceptional organizational and operational skills, and detail-oriented, • Excellent interpersonal skills, including tact and professionalism in dealing with staff and management *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED preferred Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate ideal PHYSICAL ABLITIES: • Ability to be on your feet and alert for extended periods of time, • Ability to lift up to 35 lbs. as needed, • Continuous use of hands and arms, • Continuous bending, reaching, and twisting, • Maintains strong personal image and uniform standards Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. COMPENSATION: starting at $16/hr

Job DescriptionDescription: Sushi Prep Cook The Sushi Prep Cook position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements: Requirements: • Minimum 6 months of food handling experience; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Physical Requirements: • Ability to stand and walk for extended periods of time, including on retail floors, kiosk locations, or field environments., • Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation., • Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment., • Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations., • Ability to perform repetitive motions and maintain physical stamina required for daily operational activities. Hana Brands is an Equal Opportunity Employer

Job DescriptionROCKY TOP CATERING UNC Event/Prep Cook Location: Kenan Stadium at UNC – Chapel Hill, NC Department: Culinary Operations Position: Event/Prep Cook Minimum Age: 18+ Position Summary Rocky Top Catering proudly partners with the University of North Carolina to provide high-quality dining and catering experiences for student-athletes, fans, and guests. Our culinary team supports daily meal service, athletic training table operations, and large-scale events throughout UNC, including football game days at Kenan Stadium. We are seeking a dependable, motivated Event/Prep Cook to assist with food preparation, cooking, setup, and service. This position offers the opportunity to work in a variety of culinary settings, including the possibility of preparing and serving food at interactive chef stations during UNC football games. Key Responsibilities Prepare ingredients and cook menu items according to recipes and food safety standards. Assist with daily meal preparation and service for UNC student-athletes. Support catering events, buffet setup, replenishment, and breakdown. Maintain a clean, organized, and sanitary kitchen and work environment. Follow proper food handling, sanitation, and storage procedures. Work collaboratively with chefs and culinary team members to ensure quality and timely service. Assist with special events and high-volume service as needed. Potentially operate interactive chef stations during UNC football games, preparing and serving food directly to guests while providing an engaging hospitality experience. Qualifications Previous cooking or food preparation experience preferred. Ability to work in a fast-paced, team-oriented environment. Strong attention to detail, organization, and food safety. Reliable transportation and dependable attendance. Ability to follow instructions and communicate effectively. Flexibility to work morning and midday shifts, Monday through Friday, as well as occasional evenings, weekends, and UNC football game days based on event needs. Ability to stand for extended periods and lift or carry kitchen supplies as required. Why Work with Rocky Top Catering? Be part of a culinary team supporting UNC athletics and campus events. Gain experience in athletic dining, catering, and high-volume food service. Develop culinary skills and the opportunity to interact directly with guests at live chef stations. Work alongside experienced chefs in a collaborative environment. Explore opportunities for professional development and advancement within Rocky Top Catering. Ideal Candidate: Someone who takes pride in their craft, works well with a team, and enjoys creating quality food and memorable guest experiences. This is a part-time role with possibility of full time hours during our busy seasons. Pay ranges from $18-$21 based on experience

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • $18-21+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION Line Cook: Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description GRILL COOK - NOW HIRING - PM, Holiday, and Weekend availability is required. J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company’s DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • 401(k) with Company Match Requirements: • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience on a wood-burning grill is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts including nights, weekends, and holidays. Job Description: This individual is responsible for maintaining the temperature of the grill throughout the shift. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job DescriptionDescription: Job Title: Cook Department: F&B Kitchen Reports to: Sous Chef Effective Date: April 2026 Job Summary: North Ridge Country Club is a private club providing its members with prestigious service through a variety of dining outlets on our campus. As a line cook you will be responsible for preparing meals, as well as ensuring food quality and proper storage while always maintaining a clean workstation. This role must be familiar with a commercial kitchen and food preparation. The ideal candidate is customer service oriented, has a positive attitude and works effectively with the team. Supervisory Responsibilities: • None Duties/Responsibilities: • Setting up and sanitizing workstations., • Following prep lists created by chefs., • Grilling, cooking, and frying foods., • Grilling and garnishing hamburgers and other meats., • Performing simple food preparation tasks, such as slicing up meats, fruits, and vegetables., • Completing orders, plating the food, and processing in a timely manner., • Ensuring all food items are properly stored and easily accessible., • Rotating food and stamping the time and date on the food in the coolers., • Cleaning food preparation equipment and areas. Requirements: Required Skills/Abilities: The ability to multi-task and work quickly and efficiently. Strong communication, teamworking, and customer service skills. Manual dexterity and a good sense of taste. Flexibility to work shifts, weekends, nights, and holidays. Ability to work in a stressful, fast-paced environment. Education and Experience: High school diploma or equivalent. On-the-job training in food preparation and sanitation techniques. Previous experience Physical Requirements: Standing for long periods of time Walking around the club campus Must be able to lift 35lbs

Job Description UNC Football Center PT Cook Rocky Top Catering is proud to partner with UNC to provide exceptional food service throughout the stadium, as well as for student-athletes. This position is based in our Football Center Kitchen (FBC), located right inside the UNC football stadium, where our team prepares and serves meals for UNC Football players throughout the week. The FBC team also plays a key role in food preparation and execution for home game days and other stadium events. This position is part-time with the potential to work full-time hours during our busy seasons. (August-Decemebr, and March-June) As a cook in the Football Center, you will work under Executive Chef Josh Grimes, formerly the Executive Chef for the New England Patriots. Chef Grimes collaborates closely with a nutritionist to deliver high-quality, nutritious meals designed to support the performance and well-being of UNC Football players. We are seeking dependable, detail-oriented, and professional Cooks to support both daily food production and on-site event execution. This role is ideal for back-of-house professionals who thrive in a fast-paced, event-driven environment and take pride in hospitality, teamwork, organization, and high-quality food preparation. Key Responsibilities Kitchen Preparation & Production • Follow prep lists accurately, efficiently, and on schedule, • Prepare food according to established recipes and company standards, • Label, stock, and organize ingredients to ensure accessibility and food safety, • Maintain a clean and orderly kitchen, including dishwashing, sanitation, and trash removal, • Uphold all health, safety, and food-handling standards Event Execution • Complete event pack-outs for assigned events, ensuring all menu components are prepared and accounted for, • Properly pack ingredients and menu items to ensure safe transport and quality upon delivery, • Perform on-site cooking, finishing, plating, and garnishing as required, • Manage event timelines from start to finish to ensure proper execution of the client-selected menu, • Assist with load-in and load-out duties as needed Team Communication • Review each event menu with the FOH Event Manager prior to service, • Work collaboratively with FOH managers to stay on timeline, accommodate special requests, and adapt as needed, • Take direction professionally and contribute positively to a team-oriented work environment Qualifications & Requirements • 2+ years of experience as a cook or chef in a catering or high-volume kitchen environment (preferred), • Strong organizational skills with the ability to multitask and problem-solve efficiently, • Effective communication skills and the ability to work well under pressure, • Must have intermediate knife skills, • Knowledge of current cooking techniques, best practices, and culinary trends, • Reliable transportation required Compensation • Competitive hourly pay based on experience and availability, • Yearly raises based on performance, • Opportunities for growth and advancement within the company, • We love to promote within Additional Information This job description is intended to provide a general overview of the role and is not an exhaustive list of duties. Employees may be asked to perform additional job-related tasks as needed to support operations.

Job Description Job Purpose The Community Cook assists in preparing meals in a safe and appetizing manner in compliance with dietary standards and food-related Community policies and procedures. Company Overview True Connection Communities (TCC) is a rapidly growing Senior Housing platform focused on the Active Adult and Independent Living segments of the business. At TCC, every day is an opportunity at our Senior Living Community for all our team members to make lasting connections with each other, residents, and resident’s families in a profound and personal way. At True Connection Communities, you’ll find opportunities to impact lives whether you have direct contact with residents, or support or lead someone who does. For more information on True Connection Communities visit www.trueconnectioncommunities.com. Benefit of working for us based on eligibility • Medical/Dental/Vision Insurance, Health Savings Account (HSA) & Flexible Spending Account (FSA), • Paid Parental Leave, Short-term & Long-term Disability, • Industry-leading PTO, • Paid Holidays, • 401k program; Including match, • Tuition reimbursement, • Staff development courses & free online training courses, • Paid training, • Bonus programs, • Employee Assistance Program (EAP), • Employee/Resident Referral Bonuses Duties and Responsibilities • Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature., • Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served., • Bakes breads, rolls, and pastries., • Portions and serves food to residents, guests and team members., • Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces., • Inventories supplies and equipment., • Determines, or assists in determining meals and menus., • Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece., • Performs other duties as assigned. Qualifications • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Basic understanding of food handling techniques, preparation, and cooking procedures., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Ability to maintain personal cleanliness., • Culinary school diploma preferred. Working Conditions This position works in a fast-paced kitchen with exposure to heat, flames, cold temperatures, slippery floors and sharp cooking tools. The Cook may work in close contact with others. The Cook must comply with food safety regulations, which include appropriate clothing and protective gear such as hairnets, masks, disposable gloves and slip-resistant shoes. True Connection Communities is an Equal Employment Opportunity Employer M/F/D/V. We are committed to equal employment opportunity to all qualified persons, without regard to race, color, religion, creed, ancestry, national origin, age, gender, gender identity or expression, marital status, disability, or other protected status, as established by Federal or State laws. True Connection Communities complies with the Americans with Disabilities Act (ADA), to provide reasonable accommodations for persons with disabilities. True Connection Communities is a Drug-Free/Smoke-Free Workplace.

Job DescriptionLine CookLine Cook reports to the Executive Chef and Sous Chef. Responsibilities include: • Setting up station according to restaurant guidelines., • Prepare all food items in a sanitary and timely manner., • Follow recipes, portion control, and presentation., • Restock all items as needed during the shift., • Clean & maintain the station practicing good safety, sanitation & organizational skills., • Proper use of all equipment in station., • Assist with cleaning and organization of kitchen, walk-in coolers, and all storage areas., • Perform additional duties as requested by Chefs. All interested candidates must: • Be committed to quality service., • Have previous experience (position and compensation based upon experience)., • Be available, ESPECIALLY on weekends and holidays., • Ensure food quality is superior and take action to correct any irregularities., • Follow all procedures and policies set forth by the company., • Follow all health and safety regulations., • Ensure kitchen equipment is properly maintained and functioning., • Ability to take direction, work in a team environment and work calmly and effectively under pressure., • Ability to stand during the entire shift, withstand exposure to hot and cold, and able to lift up to 50 pounds., • We are an equal-opportunity employer and participate in E-Verify. We offer various benefit packages based on employment status. Job Types: Full-time

Job DescriptionDescription: Job Title: Head Steward Department: Kitchen Reports to: Executive Sous Chef Effective Date: August 2026 Job Summary: The Head Steward is responsible for overseeing all stewarding operations within the country club kitchen, ensuring the highest standards of cleanliness, sanitation, and organization. This role manages dishwashing, pot washing, waste disposal, and kitchen cleanliness while supporting culinary and food & beverage teams in maintaining an efficient and safe working environment. Duties/Responsibilities: • Maintain strict adherence to health, safety, and sanitation standards (local and state regulations), • Ensure all kitchen areas, equipment, and storage spaces are clean and organized, • Oversee dishwashing, pot washing, and utensil sanitation processes, • Implement and monitor cleaning schedules and deep-cleaning procedures, • Coordinate with chefs and kitchen staff to ensure timely availability of clean equipment and utensils, • Manage inventory of cleaning supplies, chemicals, and stewarding equipment, • Ensure proper handling and storage of all kitchen equipment, • Assist with setup and breakdown for events, banquets, and special functions, • Enforce safety procedures related to equipment use and chemical handling, • Train staff on proper use of personal protective equipment (PPE), • Ensure compliance with OSHA and health department standards, • Respond to and report any safety hazards or incidents, • Oversee proper waste disposal, recycling, and composting practices, • Maintain cleanliness in garbage and loading dock areas, • Support sustainability initiatives where applicable Requirements: Required Skills/Abilities: Strong leadership and organizational skills Ability to work in a fast-paced, high-volume environment Flexible schedule, including nights, weekends, and holidays Education and Experience: High school diploma or equivalent required 2–5 years of stewarding or kitchen operations experience, with at least 1–2 years in a supervisory role Knowledge of sanitation standards and food safety regulations Physical Requirements: Walking around the club campus Must be able to lift up to 35lbs

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Ensure that all food properly prepared for use by the line cooks Skills • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Basic math and written communication skills Working Conditions • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • Be able to endure hot/cold work conditions while preparing food Education/Experience • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description Catering Sous Chef About Rocky Top Catering Rocky Top Catering is a premier full-service catering company known for delivering exceptional food and hospitality at events throughout the Triangle and beyond. From intimate gatherings to large-scale events serving thousands of guests, our culinary team takes pride in creating memorable experiences through high-quality food, teamwork, and professional service. We are looking for an experienced Catering Sous Chef to join our culinary team. This position is ideal for a motivated culinary professional who enjoys a fast-paced environment, leading a team, and bringing high-quality food to a wide variety of catered events. Position Overview The Catering Sous Chef serves as a key leader in the kitchen and works closely with the Executive Chef to ensure food is prepared and executed to Rocky Top Catering standards. The Sous Chef will use strong culinary, organizational, and leadership skills to help oversee kitchen operations, support catered events, train and manage culinary staff, and maintain a high level of food quality and safety. This is a hands-on leadership position that requires flexibility, strong communication, and the ability to confidently manage a kitchen in a fast-paced catering environment. Key Responsibilities • Assist with the preparation, development, and execution of food and beverage menus., • Assist with planning and executing catered events ranging from 10 to 7,000+ guests., • Produce consistently high-quality food with attention to flavor, presentation, and portion standards., • Follow Rocky Top Catering recipes, specifications, and food preparation standards., • Ensure kitchen operations are organized, efficient, timely, and meet company quality standards., • Step in for the Executive Chef when needed to help plan, organize, and direct food preparation., • Lead and supervise kitchen staff during production and events., • Train, coach, and support culinary team members while maintaining a positive and professional work environment., • Help create staff schedules and provide feedback regarding employee performance., • Troubleshoot issues as they arise and take ownership of finding effective solutions., • Monitor inventory and order supplies as needed to ensure appropriate product levels., • Maintain organization and cleanliness of kitchen and food preparation areas., • Follow and enforce all food safety, sanitation, and workplace safety standards., • Maintain a positive, professional approach with coworkers, clients, and guests., • Understand and utilize P&L information to help support efficient and cost-conscious kitchen operations. Qualifications & Requirements • 2+ years of experience as a Sous Chef, preferably in a catering or high-volume culinary environment., • Strong understanding of cooking methods, ingredients, equipment, and kitchen procedures., • Proven ability to effectively lead, manage, and develop kitchen staff., • Strong organizational skills with the ability to prioritize multiple tasks in a fast-paced environment., • Ability to remain calm, make decisions, and find solutions during high-pressure situations., • Strong attention to detail, accuracy, and consistency., • Knowledge of current culinary practices and industry trends., • Excellent communication and teamwork skills., • Must have reliable transportation and a clean driving record., • ServSafe Certification required., • Ability and willingness to work a flexible catering schedule, including evenings, weekends, and holidays as event schedules require. Preferred Skills • Working knowledge of Microsoft Office and other common computer software., • Experience with high-volume catering, banquets, or large-scale events., • Experience with inventory management and food cost control., • Experience reading and understanding P&L statements. Compensation & Schedule Pay: $25-$26 per hour, based on experience and qualifications. Schedule: Part-time with the potential for full-time hours based on business needs, availability, and performance. Catering schedules can vary and may include weekdays, evenings, weekends, and holidays depending on event needs. Why Join Rocky Top Catering? At Rocky Top Catering, you'll have the opportunity to work alongside an experienced culinary team and be part of a company that produces everything from intimate private events to large-scale catered experiences.

Pizzeria di Territorio is a new elevated Italian pizzeria opening in Raleigh, NC in early 2027.We are a brick oven concept rooted in regional Italian culinary tradition — DOP-certified ingredients, slow-fermented doughs, brick oven technique, and a genuine reverence for the flavors of Italy's

Job DescriptionDescription: Job Title: Stocker / Receiver Department: Food & Beverage Reports to: Executive Chef Effective Date: October 2024 Job Summary: North Ridge Country Club is a private club with multiple food & beverage outlets. The Socker / Receiver works with the Purchasing Manager in ordering, receiving, stocking and maintaining food inventory. They are responsible for inspecting incoming orders, reconciling deliveries to the order manifest and stocking incoming shipments. This role maintains a clean and tidy work area and is already to provide assistance. Supervisory Responsibilities: • None. Duties/Responsibilities: • Performs a variety of shipping and receiving tasks, including reconciliation of deliveries to orders and distributing incoming items to appropriate departments/locations., • Respond to supplier and employee inquiries for order status, substitutions, or cancellations., • Verifies incoming goods against invoices and inspects the condition/freshness of contents before accepting delivery., • Accepts and returns merchandise per management instructions., • Maintain and organize the Dry Storage room, putting dry goods away when they arrive and keeping area sanitary and organized. Rotate stock by date of receipt for freshness., • Deliver perishables (food) to the kitchen in a timely manner., • Maintain an organized Dock area, remove pallets, and clean/clear the dock at the end of the day., • Collaborate with the purchasing manager regarding opportunities to improve NRCC processes, especially regarding sourcing, product quality, and efficiency., • Perform weekly offsite scheduled pickups and specialty pickups/returns as requested., • Monitor inventory supplies and alert the Purchasing Manager to reorder needs. Requirements: Required Skills/Abilities: Must possess clear communication skills and be able to work well under pressure. Must possess a positive attitude and be service-oriented to assist others Excellent interpersonal and customer service skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Proficient with Microsoft Office Suite or related software. Education and Experience: High school diploma or equivalent. At least two years related experience required. Physical Requirements: Physical Bending and kneeling while moving items. Repeated lifting, pulling and carrying of product. Ability to sweep, mop, and lift/push/pull heavy items (50+lbs). Valid NC State driver’s license.

Sous Chef – Culinary Excellence at Oaks Whitaker Glen (CCRC) Location: Raleigh, NC Employment Type: Full-Time About the Role The Sous Chef plays a key leadership role in our high-end, cook-from-scratch kitchen, assisting the Executive Chef in managing all aspects of culinary operations. This position requires refined culinary skills, strong leadership, and a passion for delivering exceptional food and service. The Sous Chef ensures consistency, creativity, and excellence in every dish while fostering a culture of teamwork, efficiency, and professionalism. ✨ Culinary Leadership • ✅ Support the Executive Chef in overseeing day-to-day kitchen operations., • ✅ Lead and supervise kitchen staff, ensuring adherence to recipes, standards, and presentation., • ✅ Train and mentor cooks, prep staff, and dishwashers to improve skills and performance., • ✅ Conduct daily lineups and assist with onboarding and retention of top culinary talent. Operations & Execution • Ensure smooth service execution during all meal periods., • Oversee mise en place, prep schedules, and line setup for accuracy and readiness., • Enforce health and safety protocols, food handling standards, and cleanliness requirements., • Foster a positive, disciplined, and respectful kitchen culture., • Maintain composure and leadership during high-volume service periods. Qualifications • Proven leadership, training, and organizational abilities., • Ability to thrive under pressure in a fast-paced, upscale environment., • ServSafe or equivalent food safety certification preferred. Compensation & Benefits • Competitive salary commensurate with experience., • Comprehensive health and wellness benefits., • Opportunities for advancement and continued culinary development. Why Join Us? Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. Apply Now to start your culinary journey at Oaks Whitaker Glen! Equal Opportunity Employer As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. For Florida Job Postings Only: For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit _ #WG

Server – Exceptional Dining at The Grove-Oaks Whitaker Glen (CCRC) Location: Raleigh, NC Employment Type: Full-Time About Us Oaks Whitaker Glen is a premier Continuing Care Retirement Community (CCRC) offering residents an elegant lifestyle and fine dining experiences. Our dining hall combines hospitality excellence with chef-inspired menus, creating a warm and welcoming environment for every guest. ✨ Job Purpose We are seeking an energetic, friendly, and service-driven Server to be the face of our dining experience. This role requires attentive, knowledgeable, and personalized service to ensure every guest enjoys a memorable meal. Key Responsibilities • Greet guests promptly and warmly, creating a positive first impression., • Present menus, answer questions, and make thoughtful recommendations., • Accurately take food and beverage orders and enter them into the POS system., • Deliver food and drinks timely and professionally., • Check in with guests throughout the meal to ensure satisfaction., • Handle guest concerns professionally and escalate issues as needed., • Clear and reset tables efficiently between guests., • Process payments upon guest departure., • Collaborate closely with kitchen and bar staff to ensure smooth service flow. Minimum Requirements • ✅ Must be 18+ and meet legal requirements for alcohol service in NC., • ✅ Prior experience in a full-service or upscale restaurant preferred., • ✅ Ability to multitask and manage time effectively., • ✅ Professional demeanor and strong communication skills., • ✅ Availability to work evenings, weekends, and holidays as needed., • ✅ Ability to stand for extended periods and lift up to 25 lbs., • ✅ A genuine desire to create memorable guest experiences. Why Join Us? Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. Apply Now to start your journey with Oaks Whitaker Glen and become part of a team that values hospitality and excellence! Equal Opportunity Employer As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. For Florida Job Postings Only: For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit _ #WG

Line Cook – Exquisite Dining at Oaks Whitaker Glen (CCRC) Location: Raleigh, NC Employment Type: Full-Time About Us Oaks Whitaker Glen is a premier Continuing Care Retirement Community (CCRC) offering residents an exceptional lifestyle and fine dining experiences. Our dining hall is known for its elegant atmosphere, chef-inspired menus, and commitment to culinary excellence. ✨ Position Overview We are seeking a skilled and passionate Line Cook to join our culinary team and help deliver restaurant-quality meals in a refined, service-focused environment. This role is perfect for someone who thrives in a fast-paced kitchen, values teamwork, and takes pride in creating memorable dining experiences for our residents and guests. Key Responsibilities • Prepare and cook menu items according to chef specifications and quality standards., • Maintain cleanliness, organization, and food safety compliance in all kitchen areas., • Assist with prep work, plating, and presentation to ensure consistency and excellence., • Collaborate with the culinary team to meet service timelines and guest expectations., • Monitor inventory and communicate supply needs to maintain smooth operations., • ✅ Uphold health, safety, and sanitation standards at all times. Qualifications • Previous experience as a Line Cook or in a similar culinary role preferred., • Knowledge of food safety practices and kitchen operations., • Ability to work in a high-volume, upscale dining environment., • Strong teamwork, communication, and time-management skills. Personal Attributes • Passion for cooking and delivering exceptional dining experiences., • Professional demeanor and commitment to quality. Compensation & Benefits • Competitive hourly wage based on experience., • Comprehensive health and wellness benefits., • Opportunities for career growth within a luxury CCRC. Why Join Oaks Whitaker Glen? Be part of a culinary team that values creativity, excellence, and hospitality in a beautiful, community-focused setting. Apply Today and bring your talent to our exquisite dining hall! Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. #WG

Job Description The best BBQ comes with the best benefits: • Opportunities for raises TWICE a year, • Your favorite BBQ-for free (up to $2,400/year), • 25% discount when not working, • Free uniforms & free pair of slip resistant shoes, • Vacation pay*, • 401k match up to 4% of salary*, • Annual scholarship opportunity ($3,000 value), • Flexible scheduling, • Medical, dental & vision insurance after 60 days* *Benefits available to those who qualify after the preliminary waiting period Come join City Barbeque in serving and creating happiness with America’s best BBQ, while living by 4 core values: • Safety First, • Treat others with integrity, fairness and respect, • Deliver quality without sacrifice, • Produce profit and cash flow for long-term value City Barbeque’s Back-of-house positions include: • Prep Cook, • Boards (our barbeque term for our meat carver), • Pits (working the smokers), • Dish Washer We are looking for individuals who: • Provide great backyard hospitality for guests, • Work in a fast and independent manner, • Can cross-train and work multiple stations, • Consistently follow proper recipes and procedures, • Maintain our high standards for food preparation and sanitation, • Contribute to the team by taking initiative and will pitch-in to help others To promote good teamwork, daily tasks include: • Arrive on time for each shift and practice proper time reporting (punch in and out accurately), • Complete hot food prep assignments by following recipes accurately, neatly, and according to sanitation guidelines, • Work in collaboration to prepare take out and catering orders in a timely fashion, • Follow station checklists and cleaning lists consistently and thoroughly, • Provide a positive attitude when interacting with teammates and guests Relevant job titles include: Curbside, Drive-thru, Hostess, Host Staff, Front Desk, Greeter, Receptionist, Phone Worker, Restaurant Job, Hourly Job, Restaurant Hourly Job, FOH, Front of House, Server, Servers, Food Server, Food Service, Food Service Worker, Waiter, Waiters, Waitress, Waitresses, Food Server, Crew Member, Crewmember, Full Service Crew Member, Full Service Teammate, Limited Service Crew Member, Fast Casual Crew Member, Fast Casual Teammate, Crew Member, Teammate, Restaurant Teammate, Restaurant Crew Member, Customer Service, Cashier, Counter Attendant, Hospitality, Line Server, Crew Person, Chef, #CB City Barbeque participates in E-Verify. To learn more, please visit: E-Verify Participation Poster EN & ES, 05.13.26.pdf City Barbeque may contact applicants and teammates via text message regarding interview scheduling, employment opportunities, onboarding, and other employment-related updates. If you do not wish to receive text messages, you may opt out at any time by replying STOP to any text message received from City Barbeque.

Job DescriptionDescription: JOB TITLE: KITCHEN PORTER/DISHWASHER DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF/FOOD & BEVERAGE MANAGER/SUPERVISOR JOB TYPE: POSSIBLE FULL AND PART-TIME POSITIONS AVAILABLE Summary: The Kitchen Porter/Dishwasher for Summit Hospitality Group prime responsibility is to gather and wash dishes when guests leave a banquet, meeting event, or restaurant on the hotel property. The position includes cleaning and maintaining a proper work environment and constant interaction with other Associates to ensure guests have a pleasant and positive memory of service at all levels. Requires flexible work schedule for days/evenings/weekends. Qualifications: • Previous experience in hotel/restaurant with major brand, Marriott, Hilton, Hyatt, preferred., • High School Diploma or GED equivalent., • Exceptional people skills: ability to learn quickly and efficiently., • Professional communication skills both verbal and written (English Proficiency). Requirements: Responsibilities: • Clean pans, pots, dishes, silverware, glasses, and other elements of service used in the kitchen or restaurant, • Scrape, sort, stack dirty dishes, load them into the dishwashing machine and the add soap according to directions and turn it on for cleaning, • Once the cleaning operation is complete, unload the dishes, etc. and put them in their designated places to be re-used again, • Transfer equipment from storage areas to work stations, • Clean floors, equipment, countertops, and walls, • If requested, stock supply of food and help cooking staff, • Follow all Health and Safety practices at all times, • Maintain a proper appearance, • Work well with other Associates in a fast-paced environment, • Follow directions of Supervisor, • Complete brand required training, • Duties are subject to change and additional responsibilities/tasks may be assigned as needed Work Environment: • Flexible schedule including early mornings/evenings and weekends, • Reliable transportation, • Food Handling certifications as required by applicable law, • Able to sit, stand, walk, lift, bend, and reach for extended periods of time, • Good hand-eye coordination with repeated movements of hands, • Able to lift 50 lbs. Benefits: • Vacation/Personal time for Fulltime associates, • Insurance benefits; Medical, Dental, Vision, Life Insurance, FSA, Supplemental Insurance for Fulltime associates, • Hotel Discounts, • Quarterly bonuses Summit Hospitality Group is an Equal Opportunity Employer. Summit Hospitality Group LTD. and its affiliates provide equal employment opportunities to all applicants without regard to an applicant's race, color, sex, religion, disability, national origin, citizenship, veteran status, genetic information, sexual orientation or gender identity, or on the basis of age with respect to persons 18 years or older.

Job Description About Rocky Top Catering Rocky Top Catering is a premier full-service catering company based in Raleigh and proudly partners with the University of North Carolina and serving the greater Triangle area. From high-profile athletic events to weddings and corporate functions, our team delivers exceptional food and service across a wide range of venues. We are passionate about developing our people and creating opportunities for growth within our culinary team. This position is located inside Blue Zone at Kenan Stadium UNC Chapel Hill. Role & Responsibilities The Dishwasher’s primary objective is to maintain a clean, safe, and organized kitchen environment while supporting the culinary team with basic food preparation. This role plays a key part in overall kitchen efficiency and provides a pathway for growth into prep and event cook positions. Key Responsibilities • Take full responsibility for the cleanliness and sanitation of all dishes, pots, pans, and kitchen equipment, • Load, operate, and unload the dish machine efficiently, • Monitor water temperature and chemical levels to ensure proper sanitation standards, • Keep dish machine clean and report any mechanical or operational issues promptly, • Properly wash, sanitize, air dry, and store all kitchenware and utensils, • Maintain adequate levels of dishwashing chemicals and cleaning supplies, • Keep dish room, food prep, and production areas clean and organized, • Remove trash and maintain cleanliness of kitchen and surrounding areas, • Ensure exterior areas remain clean and presentable, • Clean restrooms and facility areas daily and as needed Prep & Kitchen Support Responsibilities • Assist chefs with basic food prep (washing, peeling, chopping vegetables; portioning ingredients), • Prepare simple recipes and ingredients under chef supervision, • Support setup and breakdown of kitchen stations for events and service, • Label, date, and properly store food items following food safety standards, • Assist with receiving and organizing deliveries, • Maintain cleanliness and organization of prep areas, walk-ins, and dry storage, • Learn proper knife skills and kitchen techniques with guidance from culinary leadership Qualifications & Requirements • At least 1 year of experience in a restaurant dish room or kitchen preferred, • Interest in learning culinary skills and growing within a kitchen environment, • Customer service experience is a plus, • Knowledge of kitchen health and safety standards, • Strong teamwork and communication skills, • Ability to stay positive and efficient in a fast-paced environment, • Reliable transportation Compensation & Growth Opportunities • Competitive hourly pay (based on experience), • Annual raises based on performance, • Cross-training in prep and kitchen operations, • Clear path to Prep Cook and Event Cook roles, • Opportunities to work high-profile events and expand culinary experience, • Ongoing mentorship from experienced chefs and kitchen leaders, • Strong promote-from-within culture Additional Information This job description is intended to outline the general responsibilities of the role and is not a complete list of all duties. Team members may be asked to perform additional job-related tasks as needed.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • $16-18+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER WSET / SOMMELIER CERTIFICATION Dishwashers / Porters are primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer