Sous Chef jobs at Benchmark Group

Aramark Healthcare+ is seeking an Executive Chef to join their team at Houston Methodist Baytown Hospital in Baytown, TX. The Executive Chef will oversee the culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. The Executive Chef will oversee and manage culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a Culinary Degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Kitchen Supervisor at Correctional Reception Center supervises inmates to ensure that meal and food items are prepared in accordance with production plans. In this role, you will train workers in methods of performing duties, as well as assign and coordinate work to promote the efficiency of operations. This person is also responsible for the sanitation of the facility and maintaining personal safety, by conforming to all standards and regulations. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Long Description COMPENSATION: The Hourly rate for this position is $17.34 to $17.34. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities ? Adhere to and maintain preparation and production guidelines according to Aramark standards by reviewing and approving production and temperature logs. ? Supervise inmates in food preparation and tray assembly. ? Ensure timely, efficient meal service and all Aramark guidelines are being met. ? Participate in preparation and serving of meals ? Prints and distribute recipes. ? Direct inmates in the use of Aramark recipes and train on proper cooking procedures. ? Ensure proper portions and any special dietary requirements are fulfilled. ? Obtain accurate daily population counts and review with staff. ? Adhere to security policies and procedures. Ensure storage areas are locked at all times. ? Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. ? Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. ? Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. ? Participates in the preparation/5 P?s (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. ? Follows the Company?s Standard of Operation for food handling and storage. Follows HACCP policies and procedures regarding proper food handling procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Must be over 18 years of age ? Minimum of one (1) year of food prep or related work preferred ? Previous supervisory experience preferred ? Previous experience interacting with inmates a plus ? Ability to motivate and supervise inmates and/or team members to attain quality and quantity of food production in a correctional work environment ? Must be able to obtain a food safety certification ? Ability to work independently with limited supervision ? Ability to exercise good judgment and tact ? Must be able to follow basic safety procedures and policies ? Must qualify for and maintain correctional facility security clearance This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Aramark Sports & Entertainment is seeking a visionary Executive Chef to lead the culinary operations at the Pennsylvania Convention Center in Philadelphia, PA. This high-volume, high-profile venue hosts world-class meetings, conventions, and special events, offering the opportunity to shape an exceptional food & beverage experience for thousands of guests every week. The Executive Chef is responsible for developing and executing innovative culinary solutions that meet or exceed production, presentation, and service standards. This leader applies advanced culinary techniques to menu planning, food preparation, and final presentation while inspiring a diverse culinary team and maintaining financial and operational excellence. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click here to learn more. Job Responsibilities ? Oversees the culinary team for daily culinary operations and special events of varied size at the convention center. ? Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards. ? Train and manage culinary and kitchen employees to use best practice food production techniques. ? Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. ? Reward and recognize employees ? Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. ? Develop and maintain effective client and guest rapport for mutually beneficial business relationships. ? Aggregate and communicate regional culinary and ingredient trends ? Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends ? Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items. ? Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. ? Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase ? Ensure proper equipment operation and maintenance ? Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Culinary degree preferred or at least 5-7 years of related experience in a management role required. ? Previous experience in special events, hospitality, or catering required ? Requires advanced knowledge of the principles and practices within the food profession ? Ability to maintain effective client and customer rapport for mutually beneficial business relationships required ? Must have excellent communication and organizational skills ? Must be comfortable working in a collaborative team dynamic ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time ? Must have availability to work event-based hours including evening, weekend, and potentially holiday hours About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Lead Cook at the Gaston Food Hub is a highly skilled, hands-on culinary professional who serves as the frontline supervisory leader for the kitchen staff during assigned shifts. This role is responsible for ensuring the efficient execution of all culinary operations across the hub's four dining concepts. The Lead Cook coaches fellow cooks, enforces strict food safety protocols, and acts as the immediate operational support to the Sous Chef. Job Responsibilities Operational Leadership & Coaching Lead the Line: Serve as the designated shift leader in the absence of the Sous Chef or Manager, directing the flow of production and ensuring all stations are set up and running efficiently. Task Delegation: Assist management in delegating daily tasks and ensuring that all Food Service Workers and Cooks understand and execute their assignments correctly. Training and Quality Control: Provide hands-on coaching and training to kitchen staff on specific cooking techniques, recipe execution, and safety procedures. Conduct regular checks of food output for quality, temperature, and plate presentation consistency. Problem Resolution: Address immediate, minor operational and staff performance issues on the line, escalating complex matters to the Sous Chef or Manager. Culinary Production and Execution Prepare, cook, and present high-quality menu items across all four dining concepts according to standardized recipes and production guides. Maintain speed and efficiency in production to meet high-volume demands during peak meal periods, including late-night service. Ensure proper use and maintenance of all commercial kitchen equipment (grills, fryers, ovens, etc.). Food Safety and Inventory Enforcement: Actively enforce all food safety and sanitation standards (HACCP) among the culinary team, ensuring a clean and safe working environment. Accurately monitor, document, and manage product temperatures and holding times. Assist with verifying and receiving deliveries, and ensure strict adherence to the First-In, First-Out (FIFO) inventory rotation system. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Minimum of 2 years of progressive hands-on experience as a Cook in a high-volume commercial kitchen environment. Minimum of 1 year of experience in a leadership, supervisory, or training capacity within a kitchen setting. Proven ability to read, follow, and teach others to follow standardized recipes accurately. Must be able to successfully work a rotating shift schedule, which includes covering day shifts (breakfast/lunch) and evening/late-night shifts. Strong knowledge of kitchen sanitation procedures and food safety principles (ServSafe certification is highly preferred). Exceptional communication and delegation skills. Preferred Current ServSafe certification. Experience working in a multi-concept dining environment. Physical Requirements Ability to stand and walk for extended periods (up to 8 hours per shift). Ability to lift, carry, push, and pull up to 50 pounds frequently. Requires frequent bending, reaching, and stooping in a fast-paced environment. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Seasonal (Seasonal) Work, Play, Get Paid, and Enjoy the Perks! Housing: Affordable on-mountain employee housing available for rent. Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209 Pay: $17.00 per hour Start Date: The end of November and beginning of December with positions available throughout the season. Seasonal: Seasonal work involves temporary employment tied to specific times of the year. Schedule: May require working early mornings, weekends, and holidays Employee Perks: Medical Benefits - Minimal Essentials Coverage available Free skiing and snowboarding privileges at Alterra resorts + Discounts on Ikon Passes! 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers 30% off Snowshoe food & beverage locations (excludes alcohol), 30% off soft goods like clothes, 15% off hard goods like skis at Snowshoe owned retail locations. Pro Deals from some of the industry's top brands such as North Face, Darn Tough, and many many more! Why Work with Us? Where better to satisfy your passion for the culinary arts and love for the mountains. Join our culinary team as a Sous Chef. Work along side our Chefs/Kitchen Managers to provide a quality dining experiences, all while enjoying the perks and privilege's of Snowshoe's mountain lifestyle. Job Responsibilities: Build positive interdepartmental relationships Supervise food preparation and kitchen staff Develop and implement menu items Plan and manage special events with F&B leadership Train and lead kitchen employees Ensure food quality, cost control, and adherence to safety regulations Respond to guest feedback and maintain resources Oversee kitchen operations and compliance Promote environmental awareness Perform other duties as needed Education: High School Diploma or GED Preferred Experience: 2+ years in a similar role Experience in kitchen supervision and staff development Knowledge of food cost management Strong leadership and communication skills Accountable, resilient, and customer-focused Ability to work under pressure Food hygiene qualification Flexible and adaptable Proficient knife handling skills Resort experience preferred All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.

is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Year Round Work, Play, Get Paid, and Enjoy the Perks! Housing: Affordable on-mountain employee housing available for rent. Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209 Start Date: Hiring soon! Schedule: May require working early mornings, weekends, and holidays Employee Perks: Free skiing and snowboarding privileges at Alterra resorts + Ikon Pass destinations Major Medical, Dental & Vision Benefit coverage 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers Get 30% off food & drinks (excludes alcohol), 30% off apparel, and 15% off skis at Snowshoe retail locations. Pro Deals from some of the industry's top brands! Why Work with Us? Provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. Job Responsibilities: Oversee kitchen operations, quality, and administration Seek and respond to customer feedback promptly Ensure resources meet business needs Manage food provision and compliance with legislation Control costs, improve profit margins, and meet financial targets Keep team updated on menu items, promotions, and events Maintain good communication and relationships across the hotel Manage staffing levels to meet business demands Conduct monthly meetings and generate minutes Address staff performance issues per company policies Recruit, train, and develop kitchen staff Comply with safety, health, and food safety regulations Address maintenance, hygiene, and hazard issues promptly Align financial performance with resort objectives Adhere to food control systems to meet margin targets Review menus with Executive Chef to align with trends and objectives Promote environmental awareness Perform other related duties as assigned Education: High School Diploma or GED Preferred Experience: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Proficient in knife handling and use of culinary equipment (ovens, grills, broilers, sauté pans, fryers) Knowledgeable in safe food handling practices Experienced in food management principles and problem-solving Strong leadership skills to motivate and develop staff Capable of working effectively under time constraints and deadlines All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.

Aramark Healthcare+ is seeking an Executive Chef to join their team at Houston Methodist Baytown Hospital in Baytown, TX. The Executive Chef will oversee the culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. The Executive Chef will oversee and manage culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a Culinary Degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary rate for this position is $66,000.00 to $70,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. The Waco Convention Center F&B team has a need for a dynamic and experienced Executive Chef to grow with the facility. Under direction of the Director of Food & Beverage, the Executive Chef primary responsibilities include the following functions in accordance with ASM policies. This includes menu creation, staff management, food purchasing, and ensuring the highest quality of food production and presentation. The Executive Chef will work closely with the Food and Beverage Director to develop innovative menus that align with event themes, client expectations, and seasonal ingredients. This role requires strong leadership, creativity, and a commitment to excellence in both food quality and customer service. Essential Duties and Responsibilities Includes the following: * Create and design menus for various events, including banquets, conferences, special events and concessions/retail. * Be prepared to prepare and serve food in diverse locations including the plaza and other outdoor locations. * Ensure menus are innovative, diverse, cater to the dietary preferences/restrictions of all guests. * Keep up with food trends and incorporate new dishes and techniques. * Oversee all kitchen operations, including food preparation, cooking, and plating. * Ensure food is prepared and served in a timely manner, maintaining high standards of quality and presentation. * Manage food costs and inventory to maximize profitability while minimizing waste. * Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants. * Schedule staff to ensure adequate coverage for all events and shifts. * Foster a positive and collaborative working environment, promoting teamwork and professional development. * Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and cleanliness. * Conduct regular inspections of the kitchen and storage areas to maintain a safe and hygienic environment. * Develop and implement safety protocols and procedures. * Collaborate with event planners, clients, and other departments to understand event requirements and ensure the culinary offerings meet or exceed expectations. * Attend tastings and client meetings to present menu options and address any concerns or requests. * Prepare and manage the kitchen budget, including labor costs, food costs, and equipment purchases. * Analyze financial reports and adjust improve efficiency and profitability. * Establish and maintain relationships with food suppliers, negotiating contracts to ensure the best quality products at competitive prices. * Oversee the purchasing of food, beverages, and kitchen supplies, ensuring timely delivery and proper storage. * Other duties as assigned. Supervisory Responsibilities * Directly supervises kitchen personnel and carries out supervisory responsibilities in accordance with ASM Global Waco Convention Center/Savor policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills and Abilities * Proven experience as an Executive Chef, Head Chef, or similar role in a high-volume, multi-functional kitchen, preferably in a convention center, hotel, or large event venue. * Culinary degree or equivalent professional experience. * Strong knowledge of food trends, international cuisines, and diverse dietary needs. * Excellent leadership and communication skills. * Ability to work under pressure and meet tight deadlines. * Strong financial acumen, with experience in budgeting, cost control, and inventory management. * Proficiency in kitchen equipment and technology. * Knowledge of health and safety regulations, best practices, and Health Codes compliant. Excellent communication and interpersonal skills. * Strong customer service orientation. * Creates and supports a team environment. * Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events. Education and/or Experience * Must have a High School Diploma or GED. * Or similar combination of education and experience * Certificate from accredited culinary school, college, or technical school. * Ten (10) or more years of hands-on experience culinary supervisory experience * Five (5) plus years in a multi-purpose, high volume operation or similar environment. Working Conditions * Works throughout the building. Subject to wet floors, temperature extremes and excessive noise; must be able to lift to fifty pounds in weight. Substantial walking and manual dexterity to operate equipment is required. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed. * Performing work through repetitive eye/hand coordination. * Must be able to balance and have good manual dexterity. * Constant reaching, standing, walking, and stopping. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages women, minorities, individuals with disabilities, and protected veterans to apply. VEVRAA Federal Contractor.

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox Hotel & Residences by Auberge Collection will debut in late 2026 as the city's most captivating new address. A tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio, the hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Additionally, 48 private, world-class luxury residences are brought to life by Chad Dorsey, one of the most acclaimed interior designers in Dallas. Hotel guests and residents alike drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. The hotel will also feature a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. One of the most highly anticipated hotel openings of 2026, The Knox is a legacy in the making. For more information: @theknoxauberge Job Description Auberge Resorts Collection is seeking an exceptional and visionary Executive Chef to lead the culinary program at The Knox, an urban flagship redefining the Dallas dining landscape. Set within one of the city's most dynamic live-work-play neighborhoods, The Knox will serve as the anchor of the community. Featuring four distinctive venues-from the Champagne-forward Drawing Room & Terrace to the sultry Fringe Club. The Knox will offer a refined yet inviting, all-day dining ecosystem unlike any other in Texas. This inaugural Executive Chef will bring a world-class culinary pedigree, impeccable leadership presence, and a creative voice that resonates with authenticity and sophistication. They will define the flavor, rhythm, and soul of The Knox, translating Auberge's epicurean, design-led, and locally inspired philosophy into memorable, high-impact dining experiences that establish The Knox as Dallas' premier culinary destination. A strong and inspiring leader, this individual will bring the vision, discipline, and presence needed to guide a talented team and deliver excellence across every venue, balancing creativity with consistency, and artistry with performance. Their style will reflect both European finesse and fundamentals, grounded in classical technique and craftsmanship, while celebrating the warmth, approachability, and community spirit that define Texas hospitality. PROFESSIONAL BACKGROUND Exceptional Culinary Pedigree - Graduate of a leading culinary institution and mentored by renowned chefs, with experience spanning fine dining, luxury hotels, and lifestyle-driven restaurants. Proven F&B Leadership - Successful track record leading acclaimed, multi-venue programs known for excellence, creativity, and operational performance.. Creative Visionary - Distinct culinary point of view with global perspective. Texas Influence - Deep appreciation for regional ingredients, purveyors, and the culture of Texas hospitality, interpreted through a modern lens. Public Presence and Brand Representation - A respected, confident personality who can serve as the culinary face of The Knox and Auberge. Visible in media, events, and community partnerships. Culture Champion - Builds strong, motivated teams through respect, collaboration, and clear standards of excellence. Operational Expertise - Skilled in menu engineering, cost control, sourcing, and kitchen systems that align creativity with business results. LEADERSHIP COMPETENCIES Creative Direction - Defines the culinary vision and signature identity of The Knox. Team Building - Recruits, develops, and retains exceptional talent; fosters a culture of mentorship and craftsmanship. Operational Excellence - Ensures consistency, efficiency, and profitability across all culinary venues. Innovation and Agility - Anticipates trends, champions sustainability, and adapts to the dynamic Dallas market. Guest Experience Leadership - Designs every meal and moment around generosity, authenticity, and the epicurean positioning. RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are: Pre-Opening & Concept Development Lead all culinary pre-opening initiatives across The Knox's venues, from kitchen design and team recruitment to menu creation and training. Collaborate closely with Auberge's culinary leadership and property Food & Beverage Director to translate the epicurean positioning into cohesive, elevated menus. Curate partnerships with local purveyors, farmers, and artisans who reflect our commitment to quality, sustainability, and community connection. Establish kitchen systems, recipe libraries, and presentation standards that reflect Auberge's dedication to craftsmanship and detail. Culinary Operations Direct daily kitchen operations across all venues, including Drawing Room & Terrace, Main Dining Room & Leather Bar, The Fringe Club, The Pool Bar, In-Room Dining, and Private Events. Maintain excellence in menu engineering, cost management, sourcing, and culinary execution. Drive consistency, efficiency, and profitability while protecting the creative integrity of each outlet. Ensure seamless collaboration between culinary, beverage, and service teams to deliver an integrated guest experience. Programming & Community Engagement Develop seasonal activations, tasting events, and collaborations that highlight Dallas' evolving culinary and creative scene. Represent The Knox and Auberge at media, community, and industry events as a culinary ambassador. Partner with Marketing and PR to build awareness and storytelling around The Knox's culinary identity. Qualifications Education: Graduate of a leading culinary institution or equivalent professional experience. Experience: 10+ years of progressive culinary leadership experience, including prior Executive Chef roles in luxury hotels, private clubs, or destination restaurants. Proven record of creating and leading multi-venue dining programs that combine artistry with operational performance. Deep understanding of European technique and finesse, balanced by modern creativity and local sensibility. Demonstrated ability to build and mentor high-performing culinary teams that embody Auberge's culture of gracious professionalism. Strong financial and operational acumen, with experience in budgeting, cost control, and systems management. Polished communicator and confident brand representative-comfortable engaging with media, guests, and partners. Deep appreciation for community connection and approachability, ensuring the culinary experience resonates with both locals and travelers. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

Job DescriptionWe are currently looking for an experienced sous chef. We take pride in delivering an excellent experience to our guests, and our kitchen team plays a pivotal role in achieving this. If you are a talented and passionate Sous Chef with experience in fine dining, we invite you to join our culinary team. Compensation $65,000- 75,000 & will be commensurate to experience. Bonus on Performance Benefits include PTO, complimentary meal daily, as well as golfing privileges. Must live nearby or be willing to commute, no relocation is being offered. Responsibilities Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards - Prepare and execute dishes to the highest standards of quality and presentation, consistently meeting our restaurant's exacting standards. - Collaborate closely with the Executive Chef to ensure smooth kitchen operations. - Maintain a clean and organized work station while adhering to strict food safety and sanitation guidelines. - Uphold the highest standards of food handling, food storage, and kitchen safety. - Work efficiently during busy service periods to meet guest expectations and maintain ticket times. - Maintain knowledge of menu items, ingredients, and preparation techniques. Qualifications Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry's best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure Deals with uncertainty Job Type: Full-time Benefits: Dental insurance Employee discount Health insurance Paid time off Paid training Experience level: High school diploma or equivalent Formal culinary training can be helpful Kitchen experience Restaurant type: Fine dining restaurant Work Location: In person Job Type: Full-time Pay: $65,000.00 - $75,000.00 per year Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Experience level: 3 - 5years Pay rate: Yearly pay Shift: Day shift Evening shift Supplemental pay types: Bonus opportunities Weekly day range: Monday to Friday Weekends as needed Work setting: Fine dining restaurant Work Location: In person

Head Chef Responsibilities Include: Controlling and directing the food preparation process and any other relative activities Constructing menus with new or existing culinary creations ensures the variety and quality of the servings Approving and "polishing" dishes before they reach the customer Job Brief We are looking for an experienced and qualified Head Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Responsibilities Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and "polish" dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staff's workload and compensation Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between coworkers Requirements Proven experience as head chef Exceptional proven ability of kitchen management Ability to divide responsibilities and monitor progress Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes Good understanding of useful computer programs (MS Office, restaurant management software, POS) Credentials in health and safety training Degree in Culinary science or related certificate

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Event Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don't just cater events-we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service. • Customer Focus: We go above and beyond to exceed client expectations. • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. • Creativity: We embrace innovation to craft unique culinary and event experiences. Job Overview Puff 'n Stuff Catering is looking for creative, skillful chefs to join our off-site catering team and "passionately perfect life's celebrations". Event Chef Basics Prepare food on-site for catered events, both plated and buffet Plate meals according to Executive Chef and Lead Event Chef instructions Practice safe food handling procedures at all times Show up on-time, in uniform with a positive attitude Participate in event set up and break down with the rest of the service team Be prepared to work in all types of weather - events can be indoors and outdoors Event Chef Qualifications Demonstrable knife skills Working knowledge of batch, quantity cooking, and proper heating, holding and plating techniques Able to regularly lift, move, and carry up to 50lbs (each shift will begin with unloading necessary equipment for the day, and end with re-loading) High School diploma or equivalent Approved food handling certification Speak English fluently, excellent written and verbal communication skills Must work well in teams Reliable transportation Experience Minimum 3 months catering or cooking experience at a full-service restaurant or hotel

Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Event Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don't just cater events-we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service. • Customer Focus: We go above and beyond to exceed client expectations. • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability. • Creativity: We embrace innovation to craft unique culinary and event experiences. Job Overview Puff 'n Stuff Catering is looking for creative, skillful chefs to join our off-site catering team and "passionately perfect life's celebrations". Event Chef Basics Prepare food on-site for catered events, both plated and buffet Plate meals according to Executive Chef and Lead Event Chef instructions Practice safe food handling procedures at all times Show up on-time, in uniform with a positive attitude Participate in event set up and break down with the rest of the service team Be prepared to work in all types of weather - events can be indoors and outdoors Event Chef Qualifications Demonstrable knife skills Working knowledge of batch, quantity cooking, and proper heating, holding and plating techniques Able to regularly lift, move, and carry up to 50lbs (each shift will begin with unloading necessary equipment for the day, and end with re-loading) High School diploma or equivalent Approved food handling certification Speak English fluently, excellent written and verbal communication skills Must work well in teams Reliable transportation Experience Minimum 3 months catering or cooking experience at a full-service restaurant or hotel

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high -quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food products and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Ensure compliance with SOP's in all outlets. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three -meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log -on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Requirements Bachelor's degree in culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Benefits TN Visa provided 15% bonus Housing options available, including single or double occupancy. $850/month for double and $1,750 -$1,950/month for single, covering all utilities and WIFI. Vacation and PTO after 1 year 401(K) Company Match after 6 months Insurance Plans Flight from home city to USA