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Hourly Menu Development Jobs in North Carolina (NOW HIRING)

Papi Queso

BOH Restaurant Team Member

Charlotte, NC

$17/hr

In addition to your hourly base pay, you'll also earn tips by showcasing your excellent hospitality ... Menu development ABOUT THE COMPANY Papi Queso is a chef driven Grilled Cheese concept that prides ...

Papi Queso

BOH Restaurant Team Member

Charlotte, NC · On-site

$17/hr

In addition to your hourly base pay, you'll also earn tips by showcasing your excellent hospitality ... Menu development Papi Queso is a chef driven Grilled Cheese concept that prides itself on creating ...

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Hourly Menu Development information

What is the difference between Hourly Menu Development vs Line Cook?

AspectHourly Menu DevelopmentLine Cook
CredentialsCooking experience, culinary certificationsCooking experience, culinary certifications
Work EnvironmentDesigning menus, collaborating with chefsPreparing dishes on the line, following recipes
Industry UsageUsed in restaurant planning and menu creationUsed in daily kitchen operations
Search & Comparison IntentUnderstanding menu design rolesKitchen preparation and cooking roles

Hourly Menu Development focuses on creating and designing menus, often working closely with chefs and management. Line Cooks are responsible for preparing dishes on the kitchen line based on existing menus. While both roles require culinary skills and experience, Hourly Menu Development emphasizes planning and innovation, whereas Line Cooks focus on execution and daily kitchen operations.

What are the most commonly searched types of Menu Development jobs in North Carolina?

The most popular types of Menu Development jobs in North Carolina are:

What cities in North Carolina are hiring for Hourly Menu Development jobs?

Cities in North Carolina with the most Hourly Menu Development job openings:

Hourly Menu Development jobs near you
Infographic showing various Hourly Menu Development job openings in North Carolina as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 100% In-person job distribution.

Sous Chef - Hiring Immediately

Standard Beer + Food

Raleigh, NC • On-site

$60K - $65K/yr

Full-time

Medical, Dental, Vision, PTO

Re-posted 5 hours ago

Job description

Sous Chef

$60,000-65,000/yr dental, health, vision, PTO


Position Overview The Sous Chef reports to the Executive Chef in leading the restaurant team in a high-volume, full-service restaurant. Responsibilities include overseeing service operations, ensuring exceptional guest experiences, managing costs, and maintaining a safe, efficient restaurant environment. A 50 hour work week, including administrative time, is expected.

Key Responsibilities: 

1. Staff Management: 

○ Train and supervise hourly kitchen staff. 

○ Manage staff duties to ensure smooth kitchen operations. 
○ Aid in conducting regular performance evaluations and provide constructive feedback. 
2. Food Preparation and Production: 

○ Oversee food preparation, cooking, and presentation to maintain high culinary standards as set by the executive chef.
○ Participate in menu development, including seasonal specials, product offerings, and execution logistics. 
○ Assist with patio season menu, including prep, ordering, and packaging.

3. Inventory and Ordering: 

○ Manage inventory levels of all kitchen supplies, food products, and equipment.
○ Place orders with suppliers and monitor price variances between vendors. 
○ Perform regular inventory audits to minimize waste and optimize product usage. 
4. Health and Safety Compliance: 

○ Ensure compliance with health and safety regulations, including food safety guidelines. 
○ Manage the cleanliness and organization in the staff, kitchen, and storage areas. 
○Conduct regular safety and cleanliness training for kitchen staff. 
5. Budget and Cost Control: 

○ Participate in achieving sales and COG goals as set by the Executive Chef and GM. 

○ Monitor food costs and labor costs, implementing strategies for cost reduction. 
○ Analyze product mix to drive menu pricing and profitability. 

6. Guest Experience: 

○ Collaborate with service staff to ensure exceptional food presentation and delivery. 
○ Address guest feedback and complaints related to food quality or service. 
7. Special Projects: 

○ Participate in events and community activities to promote Standard ID. 
○ Stay updated on culinary trends and suggest innovative ideas to enhance the menu.

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