Sous Chef jobs at Benchmark Group - 379 jobs

Sous Chef - Full-Time - Some Weekends Required - Benefits Wage: $24.00 - $26.00 per hour, depending on experience Adult Learning Center Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Job Responsibilities: Produce, prepare, and cook foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful manner at all times. Essential Requirements: Comprehend both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lift and move food, food containers and other non-food items from floor position to no higher than one's own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21 Requirements: PIc26c8f31408f-37***********9

Sous Chef - Full-Time - Monday through Friday with some Weekends Required - Benefits Wage: $23.50 - $25.00 Per Hour, depending on experience Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. ServSafe Certification preferred. Job Responsibilities: Produce, prepare, and cook foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful manner at all times. Essential Requirements: Comprehend both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lift and move food, food containers and other non-food items from floor position to no higher than one's own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21 Requirements: PI6da139f67dcd-37***********6

Aramark Healthcare+ is seeking a Chef Manager to join their team at Great River Health - Klein Center in West Burlington, IA. 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 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 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 .

The Chef Manager manages catering onsite service in accordance with ARAMARK?s standardized program to meet or exceed client expectations, while staying within established budget guidelines. 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. JOB TYPE: Full Time SHIFT: AM | No Weekends | No Holidays LOCATION: Archdiocese Of Philadelphia, in Landsdale, PA JOB ID: 620070 Job Responsibilities Asist with account manager with the establish and organize the implementation of the ARAMARK Environmental Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work. Manage the catering service routines during mealtime to ensure the smooth operations. Make improvements in accordance with operation objectives. Manage the crew scheduling, shifting and attendance to ensure full support and good service in mealtime. Make on-going improvement of the working efficiency and service quality. Conduct Safety training to enhance safety awareness and provide a safe workplace Manage inventory, tools and materials and fix assets and; Keep tableware and environment safe and clean. Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations. Establish good communication with clients, meet or exceed clients/customers requirements. Conduct trains to improve service skills and capabilities; Make good working journals and handover checklist. Qualifications Education: College?s degree and above. Work Experience: Onsite managerial experience of at least 2 years in catering industry, work experience in large-scale property company, five-star hotel or customer service management is preferred. Vocational Qualifications: Familiar with the working procedure and standard in catering, coffee shop; Familiar with professional service system and operations. .Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English. Competency: Customer service oriented. Good communicate with customers. Strong spirit of teamwork. Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems. Effective capability of implementation, be flexible. Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence. 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 Chef Manager manages catering onsite service in accordance with ARAMARK?s standardized program to meet or exceed client expectations, while staying within established budget guidelines. 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. JOB TYPE: Full Time SHIFT: AM | No Weekends | No Holidays LOCATION: Archdiocese Of Philadelphia, in Wayne, PA JOB ID: 625314 Job Responsibilities Assist with account manager with the establish and organize the implementation of the ARAMARK Environmental Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work. Manage the catering service routines during mealtime to ensure the smooth operations. Make improvements in accordance with operation objectives. Manage the crew scheduling, shifting and attendance to ensure full support and good service in mealtime. Make on-going improvement of the working efficiency and service quality. Conduct Safety training to enhance safety awareness and provide a safe workplace Manage inventory, tools and materials and fix assets and; Keep tableware and environment safe and clean. Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations. Establish good communication with clients, meet or exceed clients/customers requirements. Conduct trains to improve service skills and capabilities; Make good working journals and handover checklist. Qualifications Education: College?s degree and above. Work Experience: Onsite managerial experience of at least 2 years in catering industry, work experience in large-scale property company, five-star hotel or customer service management is preferred. Vocational Qualifications: Familiar with the working procedure and standard in catering, coffee shop; Familiar with professional service system and operations. .Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English. Competency: Customer service oriented. Good communicate with customers. Strong spirit of teamwork. Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems. Effective capability of implementation, be flexible. Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence. 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.

About US Ema, located in Austin's Domain Northside neighborhood, is a Mediterranean restaurant showcasing Chef CJ Jacobson's lighter California style of cooking, highlighting local produce, unique spices and ingredients. Ēma is now hiring a CHEF de CUISINE! The team behind the award-winning Mediterranean restaurant Aba on South Congress Avenue at Music Lane is thrilled to partner with Domain NORTHSIDE to open its sister restaurant Ēma. This will be the second restaurant in Austin from Chicago-based restaurant group, Lettuce Entertain You Restaurants. The 5,000-square-foot restaurant, with an expansive outdoor space, will be located at 3120 Palm Way, Suite 170, Austin, TX 78758. Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff Perform regular line checks throughout the day to ensure quality of all menu items Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 4+ years of Chef de Cuisine experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems Salary Range USD $70,000.00 - USD $90,000.00 /Yr.

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-fired pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic flavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.

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.

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent). Able to read a P&L, experience with R365 and tech savvy is a plus.

Bellini at Mr. C Coconut Grove is looking to hire a Pastry Sous Chef to join our culinary team and maintain cleanliness around our restaurant. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel's interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A PASTRY SOUS CHEF The Pastry Sous Chef is responsible for overseeing the pastry department in a professional kitchen. This role involves managing the production of a wide variety of pastries, desserts, and baked goods while ensuring high quality and consistency. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items. ESSENTIAL FUNCTIONS AND BASIC DUTIES: Pastry Production: Prepare and create a range of pastries, desserts, and baked goods according to established recipes and standards. Ensure consistency in taste, appearance, and quality of all products. Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. Contribute ideas for new desserts and seasonal offerings. Team Management: Supervise, train, and motivate a team of pastry cooks. Assign tasks and provide guidance to ensure efficient workflow and maintain high standards of performance. Inventory Management: Monitor inventory levels of pastry ingredients and supplies. Place orders as needed and maintain proper stock levels to avoid shortages or wastage. Quality Control: Conduct regular quality checks on finished products to ensure they meet the required standards. Address any issues or discrepancies promptly and implement corrective measures. Food Safety and Sanitation: Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food products. Maintain a clean and organized work area. Equipment Maintenance: Ensure that all pastry equipment is properly cleaned, maintained, and in good working condition. Report any equipment malfunctions or repairs needed to the appropriate department. Cost Control: Assist in managing the pastry department's budget by minimizing waste, controlling portion sizes, and identifying opportunities for cost savings without compromising quality. Collaboration: Coordinate with other kitchen staff and departments to ensure smooth operations and timely delivery of pastry orders. Communicate effectively with colleagues to maintain a cohesive working environment. Creativity and Innovation: Stay updated on current pastry trends, techniques, and new ingredients. Continuously seek opportunities to improve recipes and develop innovative pastry creations. REQUIREMENTS AND SKILLS: Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to learn and perform all essential job functions accurately and safely. Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure. The ability to taste all foods to ensure correct preparation. Ability to walk, stand, and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Auditory and visual abilities to observe and detect signs of emergency situations. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends Ability to multitask in a fast-paced environment PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill tasks. Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS: Education: Bachelor's degree in Culinary Arts. Experience Required: Three years of experience as a Jr. Sous Chef or Lead Cook Licenses or Certificates: Ability to obtain and/or maintain any government-required licenses, certificates or permits. Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Mr. C's standards. INTENT AND FUNCTION OF S: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity

Bellini at Mr. C Coconut Grove is looking to hire a Pastry Sous Chef to join our culinary team and maintain cleanliness around our restaurant. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel's interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A PASTRY SOUS CHEF The Pastry Sous Chef is responsible for overseeing the pastry department in a professional kitchen. This role involves managing the production of a wide variety of pastries, desserts, and baked goods while ensuring high quality and consistency. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items. ESSENTIAL FUNCTIONS AND BASIC DUTIES: Pastry Production: Prepare and create a range of pastries, desserts, and baked goods according to established recipes and standards. Ensure consistency in taste, appearance, and quality of all products. Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. Contribute ideas for new desserts and seasonal offerings. Team Management: Supervise, train, and motivate a team of pastry cooks. Assign tasks and provide guidance to ensure efficient workflow and maintain high standards of performance. Inventory Management: Monitor inventory levels of pastry ingredients and supplies. Place orders as needed and maintain proper stock levels to avoid shortages or wastage. Quality Control: Conduct regular quality checks on finished products to ensure they meet the required standards. Address any issues or discrepancies promptly and implement corrective measures. Food Safety and Sanitation: Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food products. Maintain a clean and organized work area. Equipment Maintenance: Ensure that all pastry equipment is properly cleaned, maintained, and in good working condition. Report any equipment malfunctions or repairs needed to the appropriate department. Cost Control: Assist in managing the pastry department's budget by minimizing waste, controlling portion sizes, and identifying opportunities for cost savings without compromising quality. Collaboration: Coordinate with other kitchen staff and departments to ensure smooth operations and timely delivery of pastry orders. Communicate effectively with colleagues to maintain a cohesive working environment. Creativity and Innovation: Stay updated on current pastry trends, techniques, and new ingredients. Continuously seek opportunities to improve recipes and develop innovative pastry creations. REQUIREMENTS AND SKILLS: Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to learn and perform all essential job functions accurately and safely. Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure. The ability to taste all foods to ensure correct preparation. Ability to walk, stand, and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Auditory and visual abilities to observe and detect signs of emergency situations. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends Ability to multitask in a fast-paced environment PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill tasks. Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS: Education: Bachelor's degree in Culinary Arts. Experience Required: Three years of experience as a Jr. Sous Chef or Lead Cook Licenses or Certificates: Ability to obtain and/or maintain any government-required licenses, certificates or permits. Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Mr. C's standards. INTENT AND FUNCTION OF S: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR mNHIuT6MAA

Replies within 24 hours Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Health insurance Paid time off Vision insurance Executive Sous Chef Our Mission To nourish DC's workplaces without compromise. Corporate catering is our specialty. Whether you are planning a small office lunch or larger corporate event, our culinary innovations and stewardship set a landmark precedent for workplace catering with integrity. We are currently seeking an Executive Sous Chef to join our dynamic culinary leadership team. This role is ideal for a highly skilled and detail-oriented chef who thrives in a fast-paced, creative, and collaborative environment. This is NOT your traditional Executive Sous Chef schedule. These hours are more consistent and predictable; almost always "morning shift". Key Responsibilities Lead and manage kitchen operations in coordination with the Executive Chef Oversee prep, production, plating, and execution for all catered events Ensure culinary excellence, consistency, and presentation standards are met Supervise and train kitchen staff to maintain high standards of food safety, sanitation, and teamwork Assist with seasonal menu development, costing, and sourcing premium ingredients Maintain inventory levels, control food costs, and manage vendor relationships Act as the kitchen leader in the Executive Chef's absence, ensuring smooth execution of all services Qualifications 5+ years of culinary leadership experience, ideally in catering Degree or certification from a recognized culinary school preferred Proven expertise in upscale, event-driven cuisine and high-volume execution Exceptional leadership, organizational, and time management skills Deep knowledge of food safety protocols and kitchen compliance Flexible schedule, including availability for weekends and extended hours as needed Creative, solution-oriented, and thrives under pressure What We Offer Competitive salary and performance-based bonuses Opportunities for creative input in menu design and seasonal planning A collaborative, high-end work environment focused on innovation and growth Professional development opportunities Benefits Medical Insurance Dental Insurance Vision Insurance 401(k) 401(k) matching Free parking Free lunch provided Monday-Friday Vacation leave Compensation: $75,000.00 - $90,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Crafting Memorable Experiences with Creativity and Elegance At Main Event Caterers, we bring your vision to life by fulfilling your distinct needs with excitement, unparalleled creativity, and the freshest quality ingredients. From intimate gatherings to grand celebrations, we infuse every event with flawless elegance and a passion for perfection. Name the milestone, envision the mood you want to create, and dream big about the experience you wish to share with your guests. Then relax. And relax some more, as Main Event Caterers takes care of every detail, ensuring your unique event unfolds seamlessly, leaving you free to savor every moment. Behind each event is our team of highly professional servers, bartenders, and staff who bring unparalleled dedication and expertise to every occasion. We employ only the best, ensuring that your guests receive exceptional service throughout. If you're interested in joining our top-tier team or exploring the job opportunities we offer, we invite you to check out our current openings.

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

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