<h3>Job Description</h3>
Job DescriptionDescription:
Job Summary: The Sous Chef is a managerial role responsible for the smooth day-to-day operation of the kitchen, working closely with both the Executive Sous Chef and the kitchen team. As a key manager, the Sous Chef ensures that food preparation meets high standards, supervises junior kitchen staff, manages labor, schedules, and supports menu planning and food costing.
Key Responsibilities:
<ul>
<li>Assist in daily kitchen operations and food preparation.</li>
<li>Supervise kitchen stations and ensure food quality.</li>
<li>Contribute to menu development and planning.</li>
<li>Oversee labor management, including developing and maintaining staff schedules.</li>
<li>Monitor kitchen inventory and stock control.</li>
<li>Train junior kitchen staff and foster a collaborative team environment.</li>
<li>Ensure compliance with food safety and hygiene regulations.</li>
<li>Follow the directives and guidance provided by the Executive Sous Chef and Executive Chef to ensure smooth kitchen operations.</li>
</ul>
 
Requirements:
<ul>
<li>3-5 years of culinary experience, with 1-2 years in a supervisory or managerial role.</li>
<li>Strong understanding of various cooking techniques and kitchen operations.</li>
<li>Experience in labor management and staff scheduling.</li>
<li>Leadership skills and the ability to manage staff effectively.</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Executive Chef
Rocky Top Catering - UNC Chapel Hill
 
Rocky Top Catering is seeking a&nbsp;high-energy, proven, hands-on Executive Chef&nbsp;to lead culinary operations at our&nbsp;UNC Chapel Hill&nbsp;location. This is a flagship leadership role within a complex, high-volume environment that spans institutional dining, athletics, premium stadium hospitality, and upscale catering. The Executive Chef will report directly to the&nbsp;Culinary Director&nbsp;and serve as a key ambassador for our brand, team, and clients.
 
Position Overview
The Executive Chef will oversee all culinary facets of a from-scratch operation supporting stadium-wide events, athletic dining, luxury suites and boxes, corporate drop-off catering, and upscale on- and off-site events. The ideal candidate is operationally sharp, logistically minded, administratively strong, and thrives in fast-paced, high-profile environments.
This role requires a leader who is&nbsp;firm and concise on the floor, yet&nbsp;approachable, flexible, and supportive&nbsp;when coaching and mentoring the team.
 
Key Responsibilities
<ul>
<li>Lead and execute all culinary operations for stadium events, premium hospitality, and catering services</li>
<li>Plan and execute large-scale events with a&nbsp;logistics-driven, one-month-out mindset, accounting for limited space, time, equipment, and staffing</li>
<li>Manage and mentor culinary teams through hands-on leadership, coaching, and development</li>
<li>Maintain high standards for food quality, presentation, safety, and sanitation</li>
<li>Oversee administrative functions including menu development, costing, labor management, ordering, inventory, and budgeting</li>
<li>Collaborate closely with the Culinary Director and operations leadership to align culinary strategy with business goals</li>
<li>Serve as a polished, client-facing representative of Rocky Top Catering, building and maintaining strong client and university relationships</li>
<li>Support off-site events, large-scale prep at the central commissary kitchen, and other company kitchens as needed</li>
<li>Ensure compliance with company policies, nutritional standards (including athletic dietary needs), and food safety regulations</li>
</ul>
 
Qualifications &amp; Experience
<ul>
<li>Minimum&nbsp;5 years of Executive Chef experience&nbsp;in&nbsp;large-scale, high-volume operations</li>
<li>(stadiums, arenas, large banquet resorts, cruise lines, or similar environments strongly preferred)</li>
<li>Multi-unit experience highly desirable</li>
<li>Stadium or sports venue experience strongly preferred</li>
<li>Proven&nbsp;from-scratch cooking experience</li>
<li>Strong business acumen with accountability and ownership mindset</li>
<li>Exceptional organizational and multitasking skills</li>
<li>Background or working knowledge in&nbsp;nutrition and athletic dietary programs&nbsp;preferred</li>
<li>Confident, professional communicator capable of representing the brand at the highest level</li>
</ul>
Schedule &amp; Work Environment
<ul>
<li>Flexible schedule required, including&nbsp;nights, weekends, and some holidays</li>
<li>Fast-paced, high-expectation environment with multiple concurrent events</li>
</ul>
 
Compensation
<ul>
<li>Salary range: $95,000 – $110,000, commensurate with experience</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Launchpad Hospitality is hiring passionate Sushi Chefs to join the opening team at Nami Nori Virginia Beach—the newest location of the acclaimed Japanese restaurant concept from New York City, where Pharrell Williams is a partner. Whether you're a seasoned cook or someone eager to deepen your skills, this is an exciting opportunity to be part of something from the very start. Nami Nori was the first to specialize in open-style temaki (sushi hand rolls) in New York City, with a mission to build a devoted following through omotenashi—the Japanese art of gracious hospitality. We are committed to creating outstanding experiences for both guests and team members. No previous Japanese culinary experience is required. We’ll train ideal candidates who are excited to learn more about Japanese ingredients, techniques, and our signature open-style sushi hand rolls.
 
POPULAR ACCLAIM:
<ul>
<li>84K followers on Instagram</li>
<li>The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”</li>
<li>Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”</li>
<li>GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner"</li>
<li>And more…</li>
</ul>
BENEFITS:
<ul>
<li>Health Benefits with employer contribution</li>
<li>Vision &amp; Dental</li>
<li>401K Retirement Plan</li>
<li>40 hours Personal Time Off after 2 years of full time employment</li>
<li>Employee dining discounts at any Nami Nori location</li>
<li>Opportunity to grow professionally with a growing company</li>
</ul>
If you have these qualities, we want to meet you:
<ul>
<li>Passionate about food and hospitality</li>
<li>Friendly, outgoing, and engaging with guests</li>
<li>Strong attention to detail and work ethic</li>
<li>Flexible schedule, including nights, weekends, and holidays</li>
<li>Excellent organizational and multitasking skills</li>
<li>A natural team player who thrives in fast-paced environments</li>
<li>1+ year of general restaurant experience</li>
</ul>
POSITION SUMMARY
 
As a Sushi Chef, you’ll be responsible for preparing and serving sushi hand rolls for both dine-in and takeout guests. This is a guest-facing position that plays a key role in creating a warm, memorable experience. You’ll interact directly with diners while crafting hand rolls with precision, care, and speed. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.
Requirements:
Ability to Learn Quickly
Customer Service Skills
Adaptability
Communication Skills
Time Management Skills
Culinary Skills
Team Collaboration
Problem Solving Skills
Creativity in Food Preparation
Ability to Work Under Pressure
Cultural Awareness of Japanese Cuisine
Attention to Guest Experience
Ability to follow instructions

Sushi Chef

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
&nbsp;Job SummaryWe are seeking a talented Sous Chef to join our team at Fumée Kitchen &amp; Cocktails. In this role, you will work closely with the Executive team to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
 Qualifications:&nbsp;
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
&nbsp;
Create Your Experience of a Lifetime!
&nbsp;
Come work and play in the mountains!&nbsp; Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
&nbsp;
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
&nbsp;
Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).
&nbsp;
Employee Benefits
•&nbsp;&nbsp; &nbsp;Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons&nbsp; •&nbsp;&nbsp; &nbsp;MORE employee discounts on lodging, food, gear, and mountain shuttles •&nbsp;&nbsp; &nbsp;401(k) Retirement Plan&nbsp; •&nbsp;&nbsp; &nbsp;Employee Assistance Program •&nbsp;&nbsp; &nbsp;Excellent training and professional development •&nbsp;&nbsp; &nbsp;Referral Program
&nbsp;
To Learn More, please review the Benefits Eligibility Summary
&nbsp;
Job Summary:
The Yurt Chef for the Arrowhead alpine's private club, oversees all Food &amp; Beverage Back of House Operations at the Yurt for the Arrowhead Alpine Club. The employee prepares, receives, and inventories the food and beverage items to the Yurt for final preparation and service. The Yurt Chef must have knowledge of all kitchen equipment and utensils to effectively work in the kitchen 
&nbsp;
Job Specifications:
<ul>
<li>Outlet: Arrowhead alpine's private club&nbsp;</li>
<li>Starting Wage: $58,461.98 - $74,389.88</li>
<li>Employment Type:&nbsp;Winter Seasonal 2025/2026</li>
<li>Shift Type:&nbsp;Full Time hours available</li>
<li>Minimum Age:&nbsp;At least 18 years of age</li>
<li>Housing Availability: No</li>
</ul>
&nbsp;
Job Responsibilities:
<ul>
<li>Order through Coupa all food and beverage products </li>
<li>Prepare all food items while maintaining Arrowhead Alpine Club standards • Maintaining a clean and organized kitchen whose focus is on safety and efficiency </li>
<li>Take accurate month end inventory and work with Club Food &amp; Beverage Manager to ensure food and beverage costs are being maintained </li>
<li>Able to ride a ski chairlift and walk 400 yards over snow to Yurt </li>
<li>Willing and able to respond to guest issues and have positive guest service skills </li>
<li>Other duties as assigned&nbsp;</li>
</ul>
&nbsp;
Job Requirements:
<ul>
<li>Must have at least 4 years of restaurant Back of House food preparation service experience - required</li>
<li>At least 2 years supervisory experience - required</li>
<li>Must be fluent in English - required</li>
<li>Valid US driver's license - required</li>
<li>Must have an acceptable drivers record - required</li>
<li>Proficient on Microsoft Office - preferred</li>
<li>Must be able to work well as part of a team</li>
<li>Must be very reliable</li>
<li>Must be able to stand for up to 6 hours at a time - required</li>
<li>Must be able to carry up to 50lbs on a regular basis – required</li>
</ul>
&nbsp;
The expected pay range is&nbsp;$58,461.98 - $74,389.88. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
&nbsp;
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.&nbsp;
&nbsp;
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
&nbsp;
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
&nbsp;
Requisition ID &nbsp;512636 Reference Date:&nbsp;11/18/2025&nbsp; Job Code Function:&nbsp;Back of House&nbsp;&nbsp;

Yurt Chef

<h3>Job Description</h3>
Job Description
We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
Responsibilities:
<ul>
<li>Menu development; creating and implementing menus that reflect restaurant concept, seasonal availability.</li>
<li>Staff Management; hiring, training, supervising motivating entire kitchen staff.</li>
<li>Ensuring adherence to food safety and sanitation standards</li>
<li>Food quality and consistency; ensuring the highest quality and presentation of all dishes.</li>
<li>Inventory and cost control; managing food inventory, ordering, receiving and controlling food cost.</li>
<li>Financial planning; collaborating with management team on budgeting and financial planning for kitchen.</li>
<li>Culinary innovation; staying updated on culinary trends.</li>
<li>Standardize recipes and plate presentations, updating plate costs.</li>
<li>Quarterly food shows, staff training</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Creates exciting recipes and menus.</li>
<li>Knowledge of cost and labor systems</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Excels at project management and is organized</li>
<li>Ability to thrive in a fast-paced environment</li>
</ul>
Company DescriptionB2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities. 
<h3>Company Description</h3>
B2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities.

<h3>Job Description</h3>
Job Description
Job Listing: Sous Chef I
At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: We are seeking an experienced Sous Chef I for the Las Vegas Convention Center.
The Las Vegas Convention Center is one of the busiest facilities in the world - a 4.6 million-square-foot facility located within a short distance of approximately 150,000 guest rooms. Operated by the Las Vegas Convention and Visitors Authority (LVCVA), the center is well known among industry professionals for its versatility. In addition to approximately 2.5 million square feet of exhibit space, 225 meeting rooms (more than 390,000 square feet) handle seating capacities ranging from 20 to 2,500.
Job Overview: 
The Las Vegas Convention Center team is seeking a passionate and skilled Sous Chef I to join our culinary team. This position is responsible for assisting in the supervision of kitchen operations, preparing high-quality food for catering, concessions, retail, and VIP events, and leading culinary staff in maintaining consistency and culinary excellence in a fast-paced sports environment. 
Essential Responsibilities:
<ul>
<li>Assist the Executive Sous Chef with daily kitchen operations.</li>
<li>Supervise and train line cooks, prep staff, and utility workers.</li>
<li>Ensure all food is prepared to specifications, portion control, and presentation standards.</li>
<li>Maintain compliance with health, sanitation, and safety standards (HACCP, ServSafe, etc.).</li>
<li>Monitor food and labor costs to align with budgetary goals.</li>
<li>Oversee kitchen cleaning schedules, equipment maintenance, and inventory management.</li>
<li>Provide input on menu development, specials, and seasonal offerings.</li>
<li>Uphold and embody the Las Vegas Convention Center commitment to guest experience and service excellence.</li>
</ul>
Qualifications/Skills:
<ul>
<li>3+ years of professional kitchen experience, with at least 1 year in a supervisory role.</li>
<li>Culinary degree or equivalent experience strongly preferred.</li>
<li>Strong knowledge of food safety, kitchen operations, and production in high-volume environments.</li>
<li>Ability to lead and mentor staff with professionalism and accountability.</li>
<li>Experience in catering, concessions, and retail is strongly preferred. </li>
<li>Flexible availability including evenings, weekends, holidays, and game days.</li>
</ul>
Other Requirements:
<ul>
<li>Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.</li>
<li>Hours may be extended or irregular to include nights, weekends and holidays.</li>
</ul>
Why Join Sodexo Live!?
At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:
<ul>
<li>Health Savings and Flexible Spending Accounts</li>
<li>Life and Disability Insurance</li>
<li>Accident, Critical Illness, and Hospital Indemnity Coverage</li>
<li>Identity Theft Protection</li>
<li>Adoption Assistance</li>
</ul>
Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
 Job Posted by ApplicantPro

Sous Chef I

<h3>Job Description</h3>
Job Description
Weekend Warrior Chef Wanted
Trained banquet chef with experience needed for a very busy wedding venue September and October 2023
in Cortlandt Manor, NY
Email your resume to:&nbsp;<a href="mailto:Tastefullyyours@optonline.net" target="_blank">Tastefullyyours@optonline.net</a>&nbsp;or call David: 914-886-2153
Company DescriptionWedding Venue in the Hudson Valley region. 
<h3>Company Description</h3>
Wedding Venue in the Hudson Valley region.

Weekend Chef

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Employee discounts</li>
<li>Opportunity for advancement</li>
<li>Training &amp; development</li>
</ul>
 Benefits/Perks 
<ul>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: 
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications: 
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Competitive salary</li>
<li>Employee discounts</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Training &amp; development</li>
<li>Free uniforms</li>
<li>Paid time off</li>
</ul>
 Position SummaryThe Back of House Lead oversees daily kitchen operations, including food prep, storage, cleaning, and inventory. This is a hands-on working lead role: you will be on the line cooking and prepping while also organizing the BOH team to keep service smooth, safe, and on-time. The BOH Lead also collaborates on menu development and creates new seasonal menu items. Key ResponsibilitiesLead BOH operations during scheduled shifts, setting the pace for speed, quality, and cleanliness. Prep, cook, and plate menu items according to recipes and presentation standards. Create and test new seasonal menu items in collaboration with ownership/management. Ensure proper food storage, labeling, and rotation (FIFO). Maintain a clean and organized kitchen, dish area, and storage areas throughout the day. Follow and enforce all food safety and sanitation procedures. Support opening and closing duties for the kitchen using established checklists. Communicate ticket times, large orders, and special requests with FOH team. Assist with catering orders: prep, packaging, and timing for pickups/deliveries. Assist with ordering and inventory, including tracking par levels and communicating low stock. Report equipment issues, low product, or safety concerns to management promptly. Required Experience &amp; QualificationsPrior kitchen / back-of-house experience. Experience with ordering and inventory (placing orders, tracking par levels, rotating stock). Must hold a valid Food Handlers Card (or obtain within required timeframe). Must hold a valid MAST permit (or obtain within required timeframe). Knowledge of proper food prep, storage, and cleaning procedures. Able to consistently lift and carry at least 50 lbs. Comfortable working in a fast-paced, family-focused environment. Reliable, punctual, and able to follow systems and checklists. Preferred QualificationsCatering experience (prep, packaging, and timing for events). Prior lead or supervisor experience in a kitchen environment. Interest in menu development and creativity with seasonal ingredients. Experience with Yellowdog inventory system. Schedule &amp; HoursHours of operation for the kitchen/venue are MondaySunday, 9:00 am 9:00 pm. Actual schedule will be based on business needs and may include evenings, weekends, and holidays. Physical RequirementsAble to stand and walk for extended periods. Frequent bending, reaching, lifting, and carrying up to 50 lbs. Comfortable working around hot equipment and in a warm kitchen environment.

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