job opportunities

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America’s leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries.

Nature of Responsibilities:

This position is responsible for the day-to-day supervision of the kitchen personnel and culinary activities for Duke’s Residential Dining. This includes ensuring a consistent and high level of food quality; safety and sanitation; daily supervision; employee training and cost control.

If interested, please click the link below.

Located in the Highlands-Cashiers region of the Carolina's Blue Ridge Mountains an hour from Asheville, the Mountaintop Golf & Lake Club is looking for an organized, driven Executive Chef who has experience managing large and diverse food and beverage operations, in a highly seasonal environment, planning, and communicating clearly to all areas across food and beverage. The Chef should be fun, kind, and passionate about the people they serve and work with. The next Executive Chef of Mountaintop should embrace the outdoor lifestyle and local community.

If interested, please click the link below.

The Club at Linville Ridge, Linville Ridge, NC  is looking for an Executive Chef who is hardworking, caring (for members and associates), flexible and one who maintains a positive attitude. He / she should be creative (menus, training, recruiting), innovative, passionate about his/her profession and will dedicate

him/herself to the operation. The Club is very seasonal and in addition to

the obvious hard work that the start of the season brings, the Chef must

be able to adapt to the "off-season" duties (training programs, menu

development, staff recruiting, capital projects).

If interested, please click the link below.

UNC Rex Healthcare is in need of culinary / foodservice talent. We are having a hiring event after the holidays where we will me making offers to applicants on the spot. 

If interested, please click the link below.

Carolina Meadows is currently looking for an Executive Chef that oversees 5 venues and has an excellent work life balance with amazing benefits.

If interested, please click the link below.

PITCHFORK PROVISIONS OPERATES  5 RESTAURANTS ON DUKE UNIVERSITY’S WEST CAMPUS

WE ARE CURRENTLY SEEKING QUALIFIED INDIVIDUALS TO FILL THE FOLLOWING POSITIONS!

Dishwashers/Stewards

Line & Prep Cooks

Cashiers & Buffet Attendants

Servers

Third shift employees who receive a pay differential (10pm-7am)

· Full and part-time positions are available, flexible hours available

· Enjoy quality work / life balance with time off during holidays, summer & winter months

· Shifts include free employee meal

· Most positions include evening and weekend work schedules

· Positions are physically active and require lifting product and equipment

· You are required to pass a Duke University criminal background check and complete food training before you start

· As part of our contract with the university all employees are required to follow Duke University’s COVID-19 protocols

We are professional contractors on the Duke University Campus and together we have helped Duke Dining gain national recognition for excellence in collegiate dining for several years in a row.

SUBMIT YOUR APPLICATION ONLINE

http://www.pitchforkprovisions.com/apply.html

THANKS FOR YOUR INTEREST!

UNC Rex Healthcare has 4 great opportunities for cooks here on our Award Winning Culinary Team at UNC Rex Healthcare in Raleigh. 

We are about to open a brand new Hospital in Holly Springs, and because of that,  as well many promotions and re-shuffling internally, we have about 4 openings for cooks.

It’s important for you to know that we don’t just plop meatloaf and mashed potatoes on plates like you would think happens in a typical hospital. We are Restaurant Quality and looked at as leaders in our industry.  With just a little bit of research, you can see that we have a huge brand recognition for our culinary program both regionally and nationally.

Our whole team is comprised of chefs like yourself that were in search for a better quality of like, while still being able to do what they love.

Here are the Perks….

· Culinary Team gets Every other Weekend Off

· 8 hour shifts

· Daily Shift Meal Stipend

· Generous Paid Time Off Package (More Vacation time) over 3 weeks just in  the first year!

· Shift Differential Pay  (you get paid $1.25+ an hour more for forking past 2:Pm)

· Weekend Differential Pay (You get paid and additional $1.25+ per hour just working on the weekend)

· Great Benefits, Retirement, etc..

If you are interested in joining one of the biggest restaurants in Raleigh, or know somebody that is, please email me your resume, or apply online here.

An  executive search firm is working with BallenIsles Country Club in Palm Beach Gardens, Florida to identify their new Executive Chef. 

If you are interested, you can view the listing at  https://denehyctp.com/projects/ballenislescc_execchef_21.

NC Central University is looking to hire 5 - 7 cooks, including prep & line cooks.  You can e-mail Chef Eddie your resume to wilson-charles10@aramark.com.

The Carolina Club UNC Alumni has various opportunities available:

Banquet Manager

Banquet Server

Assistant Restaurant Manager

Server

Concierge / Front Desk Receptionist

Lead Dishwasher

PT Concierge

Dishwashers (AM / PM and FT / PT)

Line Cooks (AM / PM and Hot / Cold)

Click Find Out More below to see the positions and apply online today.

 The Pelican Golf Club is seeking an experienced Executive Pastry Chef to lead the pastry operation.

Description: Manages and coordinates all activities for the Pastry Cooks. Engaged in the preparation of desserts,  pastries, confections, and ice cream all made in house from scratch production. Oversees all pastry food service within the Club and its 2 restaurants. Ensures that the quality of pastry is up to Pelican standards and ensures all the needs of the members are being met and the facilities are maintained properly. Hires, trains, and develops the Pastry Cooks. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Essential Duties & Responsibilities include the list below. Other duties may be assigned as the  club evolves.

- Plans production for pastry department according to menus and / or special requirements. 

- Supplies recipes for and suggests methods and procedures to pastry cooks and oversees employee skill development.

- Fashions table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings.

- Monitors staff hours and production to ensure adequate staffing, controls costs and maintains production records.

- Checks daily functions and ensures that all items are ordered, accounted for and produced on schedule.

- Coordinates future functions and events with the Executive Chef and other staff members.

- Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Pelican. 

- Secures continuous feedback from Restaurant Managers, members, and owners as to members' satisfaction regarding bakery items.

- Seeks continual improvement to products to affect cost efficiencies without reduction in quality.

- Develops, tests, and implements new products and ensures quality control of all bakery items.

- Checks restaurant outlets on a daily basis to ensure pars and consistency of club products.

- Creates special desserts and recipes. May create certain desserts using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the dessert is prepared and tastes appropriately.

- May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the dessert item.

- Controls ordering and purchasing of all bakery supplies and goods.

- Manages staff responsibilities including interviewing, hiring, training, coaching, and counseling.

- Communicates with members, co-workers, and management in a courteous, respectful and professional manner. 

- Conforms to and abides by all regulations, policies, work procedures, and instructions.

- Exhibits and maintains a professional demeanor to reflect a positive image of Pelican.

- Performs other duties as assigned by the Executive Chef. 

Supervisory Responsibilities

Directly supervises two - three employees in the Bakery. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, firing, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving  problems. 

Reasoning Abilities

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

The employee must regularly lift and / or move up to 10 pounds, frequently lift and / or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, & use hands to finger, handle, or feel; reach with hands and arms; talk or hear, and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather); extreme heat (non-weather), and vibration. The employee is occasionally exposed to fumes or airborne particles.

Benefits Offered

- Competitive Base Salary 

- Health Insurance 

- Dental Insurance 

- Vision Insurance 

- Basic and Voluntary Life Insurance 

- Short Term Disability, Long Term Disability 

- 401k Plan 

- Uniforms Provided 

- Employee Referral Program 

Please send professional resume and portfolio with interest to Chef Fred Ramsey at framsey@pelicangolfclub.com.