44 chef jobs at 25 companies in High Point, NC
Chef/Supervisor
Thomasville, North Carolina, United States
$17-$19/hr OnsiteFull Time
2+ YOEHigh school diploma and 2+ years cooking with standardized recipes required; ServSafe Food Protection Manager certification required. Long-term care, chef certification, and supervisory experience preferred.
CHEF (FULL TIME)
Winston-Salem, North Carolina, United States +3 more
$18-$21/hr OnsiteFull Time
Previous cooking and chef experience required; ability to supervise kitchen associates, prepare food, ensure sanitation, and manage inventory.
Banquet Chef
Bermuda Run, North Carolina, United States
OnsiteFull Time
3+ YOEHigh school diploma or equivalent; 3+ years as Sous Chef; valid Health & Sanitation certification; food service management certification; ability to lift up to 100 lbs; stand/walk for extended periods; work weekends/holidays as needed.
Executive Chef
Asheboro, North Carolina, United States
$80k-$85k/yr OnsiteFull Time
5+ YOEFive years chef experience in high-volume venue; culinary arts degree; ServSafe certified; HACCP knowledge; leadership, financial management, and computer skills; ability to stand extended periods and lift 35 lbs; flexible schedule including nights, weekends, holidays.
NC - Drake's Burlington - Sushi Chef
Burlington, North Carolina, United States
OnsiteFull Time, Part Time
Sushi chef experience or Asian restaurant experience; knowledge of sushi types and rolling techniques; ability to work fast and accurately; availability for weekends and evenings; flexibility for various shifts.
Sous Chef (MUST HAVE EXPERIENCE IN SNF SETTING)
Albemarle, North Carolina, United States
OnsiteFull Time
Sous chef experience in skilled nursing facility required; team management, leadership, scheduling, and open availability required.
Sous Chef
Winston-Salem, North Carolina, United States
$21-$25/hr OnsiteFull Time
2+ YOEHigh school diploma or equivalent, 2+ years of industry or full-service restaurant cooking experience, English communication, recipe preparation, sanitation knowledge, basic computer skills, and experience mentoring or directing others.
Sous Chef
Winston-Salem, North Carolina, United States
$26/hr OnsiteFull Time
1+ YOE1+ years culinary experience in high-volume full-service restaurant or culinary program; flexible schedule including weekends, nights, mornings, holidays; excellent knife skills; leadership and multitasking abilities.
Chef Manager
Winston-Salem, North Carolina, United States
$65k/yr OnsiteFull Time
3+ YOE3+ MgmtMinimum 3 years culinary management experience in contract food service, fine dining, or restaurants; knowledge of menu development, food production, purchasing, inventory, cost controls, HACCP, food safety, and sanitation; budget and P&L management preferred; ServSafe certification preferred.
Executive Chef
Greensboro, North Carolina, United States
OnsiteFull Time
Successful completion of corporate training program required; restaurant management degree a plus; strong communication, organization, and time management skills; flexible schedule including evenings, holidays, and weekends.
Breakfast Chef
Greensboro, North Carolina, United States
OnsiteFull Time
Knowledge of breakfast menus and cooking techniques, Serve Safe or equivalent food safety training, strong multitasking and organizational skills, ability to work early morning shifts and maintain hygiene and presentation standards.
Executive Chef
Randleman, North Carolina, United States
OnsiteFull Time
4+ YOE2+ MgmtRequires at least 4 years of culinary experience, a culinary degree or equivalent experience, advanced food profession knowledge, and strong communication and multi-tasking skills.
Sous Chef
Greensboro, North Carolina, United States
OnsiteFull Time
High school diploma or GED; experience as a cook, preferably in senior living; leadership experience; Serv-Safe certification or willingness to obtain within 60 days; ability to stand long periods, lift 50 lbs, and work flexible schedule including evenings, weekends, and holidays.
Executive Pastry Chef (NC, Winston Salem)
Winston-Salem, North Carolina, United States
OnsiteFull Time
High school diploma or equivalent; prior experience as Pastry Chef or Lead Pastry Cook required; current Food Handlers or Safe Serve Certificate; ability to lift up to 60 pounds; varied schedule including weekends, holidays, and overtime.
Microsoft Word, Microsoft Excel
Executive Sous Chef
Winston-Salem, North Carolina, United States
OnsiteFull Time
Requires education and/or experience, food-service leadership ability, literacy to read labels, guest communication skills, physical mobility, and availability for evening, weekend, and holiday schedules.
Executive Chef 3
Greensboro, North Carolina, United States
$72k-$92k/yr OnsiteFull Time
1+ YOE1+ MgmtAssociate's or Bachelor's degree or equivalent experience; 1-3 years management and related experience; ServSafe certification; HACCP knowledge; extensive culinary expertise in high-volume kitchens; computer proficiency.
Research Chef, Culinary Innovations
Graham, North Carolina, United States
$78k-$95k/yr OnsiteFull Time
7+ YOECulinary degree or equivalent preferred; 7+ years professional experience desirable; experience in product development, food science, GMP, project management, customer presentations; valid driver's license and reliable transportation required.
SOUS CHEF (FULL TIME)
Belmont or Charlotte or Concord or Florida or Maryland or Washington
OnsiteFull Time
Prior cooking and food service experience required. Must prepare food, supervise associates, maintain food safety and sanitation standards, manage inventory, and resolve customer complaints.
Pick & Prep Chef
Winston-Salem, North Carolina, United States +1 more
OnsiteFull Time
Must be at least 18 years old; ability to lift 25 lbs consistently and 50 lbs occasionally; effective communication and guest service skills; willingness to learn knife skills and operate computers and scales.
computers, scales
Restaurant Executive Sous Chef
Greensboro, North Carolina, United States
OnsiteFull Time
5+ YOE5+ Mgmt5+ years kitchen leadership in full-service, moderate to high volume restaurant; strong leadership, interpersonal, and communication skills; ability to work in fast-paced environment; culinary school background a plus.
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