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At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.” Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen – with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us!

Located in the Fenton community in Cary NC, Tex-Mex hot-spot Superica brings sunshine to The Triangle with an Old-West inspired, relaxed yet upbeat vibe and Tex-Mex cuisine served over brunch, lunch, dinner and hangin’ over cold, refreshing margaritas. At Superica, we know that Tex-Mex is more than just a kind of food, it’s a way of life — and we love sharing it with friends and families of all ages.

Superica Fenton is seeking an enthusiastic leader to serve as Executive Chef!

The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving. He/she ensures that all culinary employees maximize efficiency and productivity in order to achieve total guest satisfaction while actively reviewing and evaluating daily guest feedback. The Executive Chef oversees the recipe execution and education process to all culinary and service staff. Priorities also include directing food production and plating from the pass during service, properly and efficiently training all line cooks and meeting or exceeding the budgeted food cost percentage. He/she must foster an educational environment to develop all culinary staff for future advancement. 10-years of progressive culinary experience preferred, five of which are in senior management. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals!

Competitive salary: $80,000 – $100,000/yr. DOE + generous quarterly bonus program

Full benefit eligibility after 30-days of employment:

Major Medical, Dental, Vision, Life Insurance

As a valued member of our team, you will also receive:

• A supportive culture and ethical work environment
• Dynamic performance-based raises and promotions
• Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance
• Significant Long-term Retention bonuses
• Family time on most major holidays: New Year’s Day, Memorial Day, Juneteenth, July 4^th , Labor Day, Thanksgiving, Christmas Eve and Christmas Day
• 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park
• Rocket Farm University: specialized leadership classes and personalized support for career advancement
• Employee-led Mentorship programs, Advisory Council and Safety Committee

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Skills

See job description More detail about Superica Cary part of Rocket Farm Restaurants, please visit

Our client, a European-Style Café, is seeking a dedicated and experienced Kitchen Manager to oversee their culinary operations. The ideal candidate will possess a strong background in the food industry and demonstrate exceptional leadership skills.

Responsibilities:

• Manage daily kitchen operations, including food preparation, cooking, and presentation.
• Oversee inventory control to ensure that all ingredients and supplies are stocked appropriately.
• Train, supervise, and mentor kitchen staff to maintain high standards of food service.
• Collaborate with front-of-house staff to ensure seamless service during meal periods.
• Maintain cleanliness and organization of the kitchen area.

Qualifications:

• Proven experience in a kitchen management role within the food service or hospitality industry.
• Strong knowledge of food production techniques and best practices.
• Familiarity with inventory control systems and procedures.
• Experience in fine dining or upscale restaurant environments is preferred.
• Strong communication skills and a passion for delivering exceptional culinary experiences.

If this sounds like a fit, please submit your resume for consideration!

You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting  workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

More detail about Career Group Hospitality - Miami part of Career Group Hospitality, please visit

Understudy is seeking a talented and passionate Chef de Partie to join our culinary team! 

Under the guidance of Executive Chef Philip Tessier and Director of Operations Justin Williams, Understudy is committed to culinary excellence and providing our community with outstanding food experiences. Be a part of the creative team behind Michelin-starred PRESS Restaurant as we open Understudy, a playful, modern patisserie and café showcasing both our craft and local ingredients.

More detail about Under-Study part of PRESS // Understudy, please visit

Chef de Cuisine

A very busy French restaurant is looking for a experienced Chef de Cuisine who has a minimum 3 years of experience with French cuisine.


Duties include:
-Creating and executing fresh dishes for the menu
-Overseeing purchasing to maintain and provide the freshest ingredients possible
-Follow through with training of employees to make sure that all dishes are consistently created according to recipes and guidelines
-Being responsible for everyday operation of the kitchen and ensuring that dishes are executed correctly and delivered to guests efficiently
-Being familiar with high sanitation standards, budgeting cost and inventory guidelines, proper ordering and receiving, and organization of walk-in refrigerators and storage rooms
-Being able to work in a fast-paced, busy restaurant that requires a positive, team player attitude
-Must be able to work varied shifts including weekends and holidays
-Must have a Manager ServeSafe certificate

More detail about Busy French Restaurant, please visit

POSITION SUMMARY / ESSENTIAL FUNCTIONS
The Pastry ensures a successful link between the Chief Pastry and the pastry shop. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Pastry is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues.

• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
• Responsible for mise-en-place, and food service for production area
• Consistently checks food handling and storage procedures while training team members to do the same
• Assists Chief Pastry in documenting and maintaining a waste log to improve forecasting and production models
• Assists Chief Pastry in adjusting daily requisitions to reflect trends and forecasts
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations
• Maintain USPH/FDA standards for outlet
• Inventory and ordering of all food items
• Assists Chief Pastry in adhering to budget constraints in regards, to labor, product, and equipment
• Assists Chief Pastry by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS / REQUIREMENTS
• Intermediate to Advanced knowledge of all pastry competencies is required.
• Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings are required.
• Minimum of two years of experience in preparing and training others in fruit coulis preparation is required.
• Minimum of two years of experience in preparing and training others in show-pieces is required.
• Minimum of one year of experience on cruise ship or high volume hotel/restaurant is required.
• Minimum of one year of experience in a pastry supervisory position is required.
• Minimum of two years of culinary experience is required. Some formal culinary training from a recognized educational institution may substitute for this experience requirement at an equivalent rate.

EDUCATION
• Culinary School 2-4 year degree or foreign equivalency

ATTRIBUTES
• Detail-oriented and conscientious
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week

More detail about Norwegian Cruise Line, please visit

HOWOO PRIME KOREAN BBQ IS HIRING FRONT SERVER

ABOUT

Howoo is a prime Korean Barbecue destination that embodies the art of premium beef. Located in the heart of Midtown in New York City, Howoo is the debut project of Urimat Hospitality, dedicated to redefining Korean barbecue with an uncompromising commitment to quality. 

The name significantly reflects our culinary philosophy; translating to “Good Meat” in Korean, only the finest high-quality beef has a place on our grills. The name also symbolizes “Rain Shower”, reminiscent of the sizzling grill as our premium cuts of beef cook to perfection. At Howoo, every meal is a celebration of good flavor, tradition, and togetherness. We invite you to experience the perfect harmony of exceptional Korean cuisine and warm hospitality.

We are seeking an enthusiastic candidate to join HOWOO.
We want someone who has the willingness to grow with the team, be hard-working and team-oriented. 

We are hiring in the following positions:

Sommelier

Duties/Responsibilities

• Knowledge of wine and beverage program
• Partner with Beverage Director to create and maintain an enticing wine program that enhances the guest experience
• Assist in general service activities including running of food, topping off of glasses, water service, check running
• Work with the management team to perform inventories, ascertain par levels for items and compile beverage orders for the management team to place
• Completes assigned side work and performs other duties as instructed by the management 
• Help maintain the wine cellar, the beverage storeroom, and assist in monthly inventories  
• Multitask in a fast-paced environment while efficiently performing all essential job tasks
• Communicate with guests regarding orders, comment and complaints
• Compensation: Hourly ($11) plus tips  

Compensation/Benefits:

• Hourly ($11) plus tips
• Health Insurance
• Dining Discounts 

If you have a passion for food and wine and interested in Korean cuisine, please apply! This is a place where you can learn new skills and grow together in the industry.

HOWOO is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sexual orientation, gender identity, national origin, veteran, disability status or any other characteristic protected by federal, state or local laws.

Please email us your resume to 

More detail about Urimat Hospitality Group part of Urimat Hospitality , please visit

New York’s famed  Pastis , a longtime hot spot known for Parisian fare from James Beard Award-winning restaurateurs Stephen Starr and Keith McNally is coming to the Music City.   
 
Pastis Nashville's   debut in the Wedgewood-Houston neighborhood will feature some of the many elements Pastis is known and loved for—a classic curved zinc bar outfitted with signature subway tiles, vintage mirrors with handwritten daily specials, and mosaic-tiled floors, all adorned with the glow of Pastis’ signature golden lighting.   
 
The Pastis Nashville team is seeking talented Pastry Cooks  who are eager to learn and passionate about all things dessert!  

This position offers a comprehensive package including:  

• Medical, Dental, and Vision Benefits Coverage  
• Paid Vacation Time  
• Commuter Benefits  
• Referral Bonus Programs  
• Dining Discounts at over 25 Affiliated STARR Restaurants  
• Opportunity for Career Advancement and Professional Growth  

The desired candidate will have:      

• 2+ years of pastry experience in reputable high-volume restaurants      
• Passion for French cuisine, classic techniques, and impeccable execution       
• Experience in dessert, ice cream, and pastry production      
• Highly organized with strong attention to detail in plating      
• Ability to multitask while  maintaining   the quality standards of the restaurant    

Pastis Nashville is an equal-opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.  

More detail about Pastis Nashville part of STARR Restaurants, please visit

Job Requirements

• Assemble, fill, and finish/decorate cakes, tarts, select pastry, and special-order bakery items.
• Build, ice, and decorate cakes and other bakery items following standard procedures to meet business demand. Complete production and spoilage records according to standard procedures, adjusting production sheets to maintain sufficient product.
• Merchandise and showcase products in the sales display case to satisfy and delight customers. Monitor product quality for freshness and ensure proper product rotation within the display case, following standard procedures.
• Create special order cake designs based on customer preferences. 
• Provide excellent customer service, addressing customers' needs in a timely and effective manner, model suggestive selling techniques, answer phones and pages promptly and courteously.
• Maintain, or ensure maintenance of, a clean and sanitary working and shopping environment; maintain equipment in accordance with Whole Foods Market cleanliness and safety standards

Skill Requirements

• Efficient cake and pastry decorating skills, including intermediate piping techniques and the ability to create decorative flowers and borders. 
• Understand color theory as it pertains to blending buttercream colors and coordinating complementing palettes. 
• Ability to apply proper technique when using all icings, including Swiss Buttercream, American Buttercream, Ganache, Cream Cheese Icing, Whipped Cream, Chantilly, German Chocolate Icing, Fudge Icing, and all varieties of Meringue.  
• Ability to follow recipes, directions, and procedures; effective time management and organization skills.
• Advanced knife handling, tool, and equipment safety.
• Strong communication skills and willingness to work as part of a team.
• Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.
• Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

Experience

• Minimum of 6-12 months retail or restaurant experience.
• Prior experience within a professional bakery or grocery retail, preferred. 

More detail about EvaDeans Bakery , please visit

A Lead Line Cook supervises and assists with the efficient operation of the kitchen line, ensuring high-quality food preparation and timely service while maintaining a clean and organized work environment. They also play a crucial role in training and developing other kitchen staff.  

Key Responsibilities:

• Food Preparation and Cooking: Prepares and cooks menu items accurately and efficiently, following recipes and standards.  
• Kitchen Supervision: Oversees the line, delegates tasks, and ensures smooth workflow during peak hours.  
• Quality Control: Maintains quality standards for all dishes prepared on the line.  

• Team Leadership: Trains, supervises, and motivates other kitchen staff members.  

• Inventory and Stock Management: Maintains accurate inventory levels and ensures proper storage of food items.  

• Safety and Sanitation: Maintains a clean and sanitary work environment in accordance with food safety regulations.  

• Communication: Communicates effectively with kitchen staff, management, and other departments.  

• Problem Solving: Identifies and resolves issues related to food preparation, service, and safety.  

Skills and Qualifications:

• Experience: Proven experience as a line cook or other relevant culinary experience.  

• Culinary Skills: Strong cooking skills, including knife handling, sautéing, grilling, and other techniques.  

• Leadership and Communication: Ability to lead and motivate a team, communicate effectively, and collaborate with others.  

• Time Management and Organization: Excellent time management and organizational skills to handle a fast-paced kitchen environment.  

• Food Safety and Sanitation: Knowledge of food safety and sanitation regulations and practices.  

• Basic Math Skills: Ability to measure and calculate ingredients according to recipes.  

• Physical Stamina: Ability to stand for extended periods, lift and carry heavy objects, and perform repetitive motions.  

More detail about The Pines American Bistro, please visit

Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.

We’re hiring an Assistant Kitchen Manager to Live. Work. Explore. at the south rim of the Grand Canyon!

Job Summary:

The Assistant Kitchen Manager will work to help the overall operation of the Back-of-House to ensure safety, efficiency, accuracy of all kitchen operations and will support the Restaurant Chef. A primary function for this role will be inventory control.

The Details:

Position Type: Full-Time, Year-Round
Start Dates: 4/15/2025
Pay: $46,072.00/Annual
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Why Grand Canyon South Rim?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park.

Life at the South Rim:

• Low-cost employee housing (dormitory-style) and on-site employee meals (cafeteria-style)
• Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth)
• A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
• Meet people of all ages from all over the country and world!

Benefits:

• Medical, Dental, Vision
• Paid Time Off and Holidays
• Disability Insurance
• 401k with match
• Life and AD&D Insurance
• Employee Assistance Program
• Wellness Programs
• Learning and Development Programs

Perks:

• Free Grand Canyon National Park pass
• Rec Center – Fitness Equipment, Computers, and Free WiFi
• Paid Day off on your birthday
• Discounted mule rides
• Free Grand Canyon Railway Train Rides
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• 15% Verizon service/products discount
• $350 Referral Bonus Program
• The adventure of a lifetime!

Responsibilities

• Ensure all assigned staff complies with environmental programs, vehicle operation, and risk management such as wearing personal protective equipment, worker safety (OSHA), and Safety Data Sheets (SDS) location, etc.
• Ensure completion of all accident reports and submit them to the Risk Department immediately after the incident.
• Maintain and review all food safety logs daily.
• Assist the Restaurant Chef in developing and updating recipe books, specs, and necessary training manuals.
• Assist the Restaurant Chef in all food production by following recipes or standards.
• Able to objectively observe and evaluate work performance of all employees to ensure compliance, while providing a safe and healthy work environment.
• Communicate with all F&B managers, regarding guests’ concerns or complaints, employees’ issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit(s).
• Accommodate guests in a professional manner possible.
• Responsible for coaching and mentoring staff to a level of acceptable work performance.
• Assist Director of F&B and Restaurant Chef, overseeing kitchen production at the restaurants to ensure BOH labor, food, and operational costs conform to budget.
• Oversee employees on your shift; ensure that all assigned side work and published cleaning schedules are completed.
• Assist with production throughout the day and during rush hours.
• Assist with placing and receiving orders accurately and promptly, both supplies and food products.
• Follow-up to ensure there is proper rotation of food products, storage, and inventory of all food products; with the goal of cross-utilization of all food products to minimize waste, and theft and to control spoilage while staying within budget.
• Receive all orders; check delivery items with invoices and ensure proper handling, quality of product, and stocking.
• Work with the Restaurant Chef, and make necessary adjustments based on staffing absences and last-minute changes, such as increases/decreases in buffet counts.
• Responsible for conducting daily “Service Briefings” and training staff: on proper evacuation procedures and how to execute plan timely, SDS location, Environmental Health & Safety (EHS) procedures, etc.
• Ensure staff are aware of any staffing issues, special events, or equipment issues.
• Perform daily walk-throughs in the kitchens and dining areas of the business unit(s); working closely with all FOH Managers and Restaurant Chef to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness, and safety are maintained.
• Participate in quarterly F&B audits to determine areas and/or processes that may have opportunities for improvement.
• Participate in End of Month Inventory as needed.
• Work closely with the management team to continually train staff in all aspects of the kitchen.
• Apply thorough knowledge of food preparation with a focus on maintaining food quality, spec consistency, and buffet/plate presentation.
• Assists with completing hourly staff annual evaluations in a timely fashion; reviews with Director F&B. Assists with periodic informal evaluations (HIGS), for BOH staff members on a bi-annual basis.
• Responsible for reviewing and daily approval of all BOH employees’ time through Kronos.
• Other duties as assigned.

Qualifications

• Two (2) years of previous supervisory or lead cook experience in a professional kitchen
• Working knowledge of Microsoft Office software programs (Word and Excel).
• Previous experience with employee training and mentoring.

Physical Requirements include:

• Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
• Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs.
• Constantly listening, hearing, seeing, and speaking.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.
• Static Strength-The ability to exert maximum muscle force to lift, push, pull or carry objects.
• Trunk Strength-The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without giving out or fatiguing.

More detail about Xanterra Travel Collection - Grand Canyon National Park part of Xanterra Travel Collection, please visit

Fiola Mare is our stylish, coastal Italian restaurant inspired by Fabio Trabocchi’s love for seafood. Our menu features wonderful crudo, seafood towers, and daily selections of whole fish and the most pristine seafood from around the world. Offering scenic views from the Georgetown waterfront, Fiola Mare also offers beautifully crafted cocktails and a superb cellar recognized by Wine Spectator with a Best Award of Excellence.

Essential Duties & Responsibilities:  

• Focuses on the highest-level of wine service standards. 
• Balances floor presence with cellar work - without negatively affecting the restaurant business. 
• Maintains a presence on the floor for the entirety of scheduled services.  
• Is the primary driver of wine sales by touching all tables, assisting with all sales including by the glass and private dining service.  
• Updates and maintains printed wine lists. Makes changes to price and/or inventory on a daily basis.  
• Attends pre-shift briefings and takes notes of relevant information pertaining to guests, foods and beverages, and restaurant operations.  
• Maintains a current wine list, and ensures cellar spaces are organized at all times. 
• Maintains and organizes a clean and secure cellar at all times.  
• Maintains awareness of all wines being served on the floor for the duration of a shift.  
• Conducts monthly inventory; utilizing the BinWise software for daily functions.  
• Conducts all required Opening, Side-Work, Hand-Over and Closing Duties as outlined Task-Lists.    
• Conducts tastings for potential wine purchases. (Only permitted when Corporate Wine Director is in unison and on-site.)  
• Conducts all required Opening, Side-Work, Hand-Over and Closing Duties as outlined by Fabio Trabocchi Restaurants and management.   
• Performs additional tasks at the direction of management. 

Benefits Offered:

• Fabio Trabocchi Restaurants offers full-time employees company subsidized health insurance.  A full-time employee must work on average 30 hours per week to qualify for health insurance benefits.  Coverage begins on the first of the month after the 60th day of employment.  The insurance enrollment period is between 30 and 90 days of employment.  

• Company sponsored health care plan and optional vision/dental coverage after 60 days of full time
• Competitive Pay
• Top Rated Earnings
• Excellent Training & Development Opportunities
• Complimentary Employee Meals
• Referral Bonuses

Qualifications:

• Must have at least 4 years’ experience with classic wine service, wine knowledge and wine pairing with food.  
• Minimum three years wine service and leadership roles 
• Level II certification preferred. 
• Must be at least 21 years of age.  
• Must be able to communicate in and understand English.  
• Must be friendly, outgoing and possess good communication skills.  
• Must possess a working knowledge of fine dining restaurant service. 

More detail about Fiola Mare part of Fabio Trabocchi Restaurants, please visit

626 Sauté and Broil Cook's requirements include 2 years of experience within the last 3 years of working in a detailed focused, professional kitchen.
Culinary skill set must include broil and sauté experience, salad preparation, execution of made-to-order menu items, and strong attention to detail. Must be grounded in a team-focused work environment. Scheduled shifts would be Tuesday thru Saturday, 2-10 pm.

If you would like a work in with a small team in a creative, progressive kitchen, this job is for you. 626 on Rood is family owned and operated; a Colorado Original since 2006! More detail about 626 On Rood - Seasonal American Dining, please visit