Chef Salary at Wolfman Pizza BETA

The Pastry Chef is responsible for maintaining the daily functions of a training center kitchen at a high level of quality. This position requires a thorough knowledge of pastry ingredients and their functions in baking, pastry, and frozen dessert applications. This person will be required to travel, approximately 40-50% of the time, for various tradeshows and demonstrations with sales reps as needed to support sales.

Sous Chef – Best Impressions Catering (Charlotte, NC) Best Impressions Catering is looking for a talented and experienced Sous Chef to join our team in Charlotte, NC. This role is ideal for a skilled culinary professional who thrives in a fast-paced catering environment and is passionate about delivering high-quality food and exceptional service. Responsibilities: - Assist the Executive Chef in menu planning, food preparation, and kitchen management - Oversee kitchen operations during events, ensuring food quality and presentation meet company standards - Supervise and train kitchen staff, fostering a positive and productive work environment - Manage inventory, ordering, and food cost control - Ensure all food safety and sanitation guidelines are strictly followed - Work collaboratively with the culinary and event teams to execute a variety of events, from intimate gatherings to large-scale functions Qualifications: - Minimum of two years of experience as a Sous Chef - Minimum of three

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

What You'll Do Come Play With Us! The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rock star level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership. The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships. The Sous Chef may be responsible for either day-to-day operations on the line or events execution. Annual Base Salary: $59,000+ based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package! How You'll

Burke Hospitality Group is described as a leader of premium casual and fine dining restaurants in the Carolinas. We believe in using local products to drive our menus. We have an opening for Experienced Chef for Mimosa Grill Concept in Charlotte. This position requires the ability to lead our culinary team, execute great food and contribute to growing our sales and profits. If you have stable 3-5 years' experience in high volume kitchen leadership role in a fine dining environment forward your resume. Genuine hospitality is the foundation of our culture and the key to our success with our guests and employees. We offer a fun professional environment you would be proud to work with, excellent salary and benefits package. Since 1987 the Burke Hospitality Group has: Always paid everyone more than minimum wage Always offered associates a 401k Plan and currently has a company match Always offered a daily meal benefit at all our restaurants Always offered access to affordable Medical, Dental

Location: Windsor Run by Erickson Senior Living Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include la minute cooking and chef-inspired creations. You'll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. What we offer Compensation: Starting at $60,000 annually (salary commensurate with experience) Quality of life - most of our restaurant's team members are out before 9pm Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values 30% discount on food and drinks at on-site dining venues

Report To: Executive ChefJob Title: Sous ChefJOB SUMMARY Carolina Farm Trust is committed to fostering a sustainable and resilient local food system. Our mission is to support local farms, promote sustainable agricultural practices, and ensure that fresh, local food is accessible to everyone in our community. Learn more about us https://carolinafarmtrust.org/ As a Sous Chef at Carolina Farm Trust, you will play a vital role in our farm-to-table operations, helping to craft delicious and sustainable meals that align with our commitment to local food. You will collaborate closely with the Executive Chef and kitchen staff to ensure our culinary offerings meet the highest standards.Responsibilities:Food Preparation: Prepare meals and food items efficiently, adhering to guest specifications.Menu Planning: Assist in developing menus that highlight locally sourced and sustainable ingredients.Supervision: Oversee kitchen staff to ensure compliance with health and safety standards.Inventory Man

Description The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines. Requirements State Issued Driver's License and Reliable Transportation Background Check ServeSafe Certification (upon completion of training) Compensation $55K-$60K with bonus eligibility Benefits (Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement) 50% off meal on duty and 20% off duty 5 vacation days (after 1 year of employment) Qualifications 3 to 5 years managing teams in high volume meal preparation and execution Has commercial kitchen knowledge and understands recipe measurements Has the ability to train and coach teams Is an effective listener and communicator Is a learner and is coachable Is creative and takes Initiative Is willing to lift and carry up to 20 lbs Has physical