Location: Charlotte, NC Salary : $60k-$65k Benefits : M/D, PTO, $200 monthly dining stipend A high volume farm to table concept is looking for a Sous Chef for their location in South Park. Qualifications 3+ years of Sous Chef experience High volume experience is a must. Passionate about food and loyalty Butcher experience a plus Requirements Assist the Executive Chef in overseeing daily kitchen operations, ensuring high standards of food quality, presentation, and consistency. Manage kitchen staff, including scheduling, training, and performance management, to maintain a productive and positive work environment. Ensure all food is prepared according to recipes, portion sizes, and presentation standards set by the Executive Chef.

Location: Carlsbad, CA Salary: $80,000 - 90,000 Benefits: M/D/V/L 401K High-end large resort seeks an experienced hotel Pastry Chef to lead their team. Responsibilities: Lead overall Pastry operations for Restaurants, Catering, and Banquets Train & develop a team of Pastry Cooks Scheduling, inventory management, and ordering Qualifications: 2+ years experience in a leadership role in a Hotel environment Experience in a Union environment a plus

Location : Chicago, IL Salary : $90,000-100,000 + bonus Benefits : M/D/V PTO Authentic Italian restaurant looking for a top tier Executive Chef to lead the team in a culinary driven restaurant. Requirements : Hands on "knife in hand" Executive Chef, someone already in the role Understanding of labor and food cost Italian cuisine experience Responsibilities : Take full ownership of back-of-house operations, including menu development, team culture, and execution. Exercise creative freedom to design seasonal, elevated menus that reflect your culinary point of view. Manage food and labor costs with precision and integrity, driving profitability without compromising quality. Inspire and mentor a dedicated culinary team to consistently deliver dishes that exceed guest expectations. Ensure the highest standards in food safety, consistency, and presentation.

Executive Sous Chef Location: Washington, VA Salary: $110,000 - $120,000 Benefits: Medical, Dental, Vision, 401(k) We are seeking a talented and motivated Executive Sous Chef to join the culinary leadership team at a prestigious fine dining Michelin-starred venue in Washington, VA. This is a unique opportunity for a passionate chef to work in a world-class kitchen, collaborating with top industry professionals to deliver an exceptional dining experience. Key Responsibilities: Assist the Executive Chef in all aspects of kitchen operations, ensuring excellence in culinary execution. Oversee daily kitchen activities, including food preparation, production, and presentation. Supervise, train, and mentor kitchen staff, fostering a culture of teamwork and high performance. Maintain high standards of food quality, consistency, and presentation. Monitor and manage kitchen inventory, food costs, and waste control. Ensure compliance with health, safety, and sanitation regulations. Collaborate on menu development and seasonal offerings. Uphold the restaurant's commitment to excellence in hospitality and service. Qualifications: Proven experience as an Executive Sous Chef in a fine dining or Michelin-starred restaurant. Strong leadership, communication, and organizational skills. Expertise in culinary techniques, menu planning, and kitchen management. Ability to work in a high-pressure, fast-paced environment. Passion for creativity, innovation, and delivering exceptional guest experiences.

Job Title: Executive Chef Location: Charleston, SC Salary: $90,000 - $100,000 per year We are seeking an experienced and creative Executive Chef to lead the culinary team at a premier hotel restaurant in Charleston, SC . This is an exciting opportunity for a passionate and hands-on chef to showcase their culinary expertise in a dynamic and fast-paced hotel dining environment. Key Responsibilities: Lead and manage all kitchen operations, ensuring efficiency, consistency, and high-quality food production across all hotel dining outlets, including the restaurant, room service, and banquet operations. Develop and execute a creative, seasonal menu that aligns with the hotel's concept and brand standards. Train, mentor, and oversee kitchen staff, fostering a culture of teamwork and excellence. Maintain strict food safety and sanitation standards, ensuring compliance with health regulations. Manage inventory, food costs, and vendor relationships to optimize profitability. Collaborate with hotel management, including Food & Beverage and Banquet teams, to ensure seamless service and guest satisfaction. Stay up to date with industry trends and continuously innovate culinary offerings. Qualifications: Minimum 5+ years of experience as an Executive Chef or Senior Sous Chef in a high-volume, full-service hotel or resort restaurant. Strong leadership, communication, and organizational skills. Expertise in modern and traditional cooking techniques, with a focus on fresh, locally sourced ingredients. Ability to manage a fast-paced kitchen while maintaining consistency and quality. Experience overseeing multiple dining outlets, including banquets, in-room dining, and catering. Financial acumen, including experience managing food costs, labor, and budgeting.

Location: Baltimore, MD Salary: $90,000 - $120,000 Benefits: Health, Dental, Vision, PTO, Relocation Assistance A premier catering company in Baltimore, MD, is looking for an Executive Catering Chef to lead their team. Non-Negotiables: 8+ years of culinary experience, with at least 4 years in a leadership role Catering or high-volume event experience strongly preferred Culinary degree from an accredited institution Strong leadership and organizational skills Proven ability to develop creative, seasonal menus Passion for hospitality and delivering exceptional guest experiences Responsibilities: Develop unique, trend-forward menus that align with client expectations Partner with ownership and executives on budgeting and cost control Oversee food safety and sanitation compliance Recruit, train, and mentor a high-performing kitchen team Act as the culinary face of the company at catered events Manage inventory, storage, and operational efficiencies