Chef jobs in Abilene, TX

Pastry Sous Chef - Sara's Mediterranean Market Department: Bakery & Pastry Reports to: Executive Pastry Chef / Executive Chef About Sara's Mediterranean Market At Sara's Mediterranean Market, every pastry tells a story - one of craftsmanship, heritage, and passion. Our bakery blends French technique with Mediterranean soul, offering everything from delicate croissants and traditional baklava to seasonal desserts made with the finest ingredients. We take pride in creating a sensory experience that celebrates authenticity, artistry, and heart. We're looking for a Pastry Sous Chef who shares that same passion for excellence - someone who thrives in a creative, fast-paced kitchen and takes pride in leading by example. Position Overview The Pastry Sous Chef plays a key leadership role within our bakery team, assisting the Executive Pastry Chef in daily production, recipe development, and team management. You'll help oversee the preparation of pastries, viennoiserie, cakes, and desserts that meet Sara's exacting standards for quality, presentation, and consistency. This is a hands-on position for someone who balances artistry with precision - and who finds joy in elevating the guest experience through food. Key Responsibilities Production & Quality Oversee daily pastry and bakery production, ensuring consistency, precision, and adherence to recipes. Execute a variety of baked goods including croissants, cakes, tarts, cookies, and Mediterranean-inspired desserts. Maintain the highest standards of food quality, freshness, and presentation. Assist in developing new seasonal pastries and specialty items in collaboration with the Executive Pastry Chef. Monitor product rotation and waste management to ensure efficiency and freshness. Leadership & Team Management Supervise pastry cooks and prep staff, ensuring productivity and adherence to safety standards. Train and mentor team members on proper techniques, timing, and quality control. Foster a positive, creative, and collaborative kitchen culture. Assist with scheduling, labor planning, and inventory management. Operations & Organization Ensure compliance with health, safety, and sanitation regulations. Maintain equipment, tools, and workspace in excellent condition. Support the Executive Pastry Chef in inventory ordering and cost control. Uphold the Sara's brand standards in every pastry that leaves the kitchen. What We're Looking For 3+ years of professional pastry or baking experience; leadership experience preferred. Strong foundation in classic French pastry techniques and familiarity with Mediterranean desserts. Excellent attention to detail, organization, and time management. Creativity, passion for innovation, and dedication to consistency. Ability to work early mornings, weekends, and holidays as needed. Culinary or pastry degree preferred but not required. Why Join Sara's Be part of a growing, family-owned Mediterranean brand celebrated for its quality and craftsmanship. Work in a beautiful, high-standard bakery environment with top-tier ingredients. Collaborate with passionate chefs and artisans who care deeply about their craft. Competitive pay and career growth opportunities. If you believe baking is an art - and hospitality is an expression of love - we'd love to meet you. Join Sara's Mediterranean Market and help us bring a taste of the Mediterranean to every table.

Job Description Overview Open interviews conducted daily - Walk-ins are Welcome Check you match the skill requirements for this role, as well as associated experience, then apply with your CV below. Hiring Immediately We value Gracious Hospitality in everything we do, it starts with you! Our team members are the not-so-secret ingredient in crafting memorable moments and delivering the exhilarating brewhouse experience our Guests know us for. Line Cook We build jobs that advance into lifelong careers. Start crafting yours today. You give your all to delight our Guests, we serve up the ingredients for you to live your best life. Flexible scheduling options Fun, energetic and inclusive workplace Career path programs to help you advance your career. We love promoting our team members! Competitive pay with DailyPay option - Why wait for pay day when you don't have to? Team Member dining discounts Benefits designed for your holistic wellness: Medical, dental, vision, and wellness programs (eligibility based on hours worked). Flexible spending accounts, 401(k), and financial wellness plans. Life, disability, accident, home, auto, and pet insurance. Perks Spot discount program - save on entertainment, movie tickets and hundreds of products! Responsibilities Craft delicious food that connect Guests to our signature brewhouse experience that exhilarates the taste buds and nourishes the soul. You: Set up cook stations. Prepare food items by following Gold Standard recipes, portion and presentation specifications. Restock, clean and maintain cook station items throughout the shift. Clean, sanitize, and organize the kitchen, walk-in coolers, and storage areas. Requirements Bring your Guest focused enthusiasm to our team today. Do you thrive working in a fast-paced, collaborative, team-oriented environment? Are you able to work your way around the kitchen and have safe knife handling skills? Do you have a food handler permit? Are you 18 years of age or over? Apply today! About BJ's Restaurants BJ's has been crafting memorable brewhouse experiences since our humble beginnings in Southern California in 1978. We pride ourselves in providing our Guests with food and beverages that exhilarates the senses and nourishes the soul. We are proud of our brewhouse legacy and take our craft seriously. Guests come to BJ's to experience our energetic brewhouse escape and make good times better. We can do that thanks to our dedicated team members, who take pride in providing every Guest with our signature gracious hospitality. BJ's settings and the nature of our business require our team members meet the physical requirements to perform the job effectively, with or without accommodations. xevrcyc BJ's Restaurants is an equal opportunity and E-Verify employer. USD $14.00 - USD $17.00 /Hr.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, leadership, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Major Food Group seeks Executive Sous Chef to join our team! MFG is hiring an experienced Executive Sous Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Chef is responsible for leading all aspects of kitchen operations to ensure the preparation of healthy, appealing, and high-quality meals. This role oversees menu development, food production, staffing, ordering, inventory management, sanitation, and compliance with all health and safety regulations. The Chef works closely with department directors to plan and execute food-focused events, supervises and develops kitchen staff, and maintains professional relationships with guests, vendors, and company leadership. The ultimate goal of this role is to ensure that every dining experience-whether for guests or staff-is exceptional, consistent, and memorable. This role pays an annual salary of $75,000-$80,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities * Schedule, supervise, train, and support kitchen staff in daily operations, including performance management and corrective actions as needed. * Plan, organize, and coordinate the preparation of all meals for events and daily service. * Develop and update menus that reflect regional, cultural, and dietary preferences. * Ensure quality, consistency, and presentation of all food items, including temperature control, portioning, and taste. * Receive and verify deliveries, ensuring all products meet company and safety standards. * Manage inventory of food, paper goods, chemicals, and emergency supplies. * Maintain kitchen equipment and ensure all areas meet cleanliness, safety, and sanitation standards. * Enforce compliance with food safety regulations, including infection control, chemical safety, fire prevention, and sanitation protocols. * Inspect and monitor food storage areas daily for organization and proper labeling. * Supervise cooking, portioning, and garnishing to maintain recipe and presentation standards. * Cook and assist in food preparation as needed. * Enforce safe and sanitary food-handling practices and loss-prevention measures. * Maintain a professional appearance and ensure staff adhere to grooming and uniform standards. * Perform additional duties as assigned to support culinary operations. Qualifications * Culinary or technical degree preferred. * Minimum 3-5 years of hands-on cooking and menu development experience, preferably in catering, concessions, or event operations, with supervisory experience. * Strong familiarity with kitchen equipment, including grills, steam tables, refrigeration units, combi-ovens, cook-and-hold cookers, steamers, and food processors. * Flexible, detail-oriented, safety-conscious, and able to multitask effectively. * Strong verbal communication and interpersonal skills. * Reliable transportation required. * Compliance with all state and local health requirements. * Possess or willing to obtain: * Food Handler Permit and Hepatitis A vaccination (where required) * Food Manager Certification * First Aid and CPR/AED Certification * Proficiency with Microsoft Office and POS systems. * Successful completion of a criminal background check. * Ability to pass a physical exam free of communicable diseases (including tuberculosis) and maintain required documentation. * Adherence to the company's Drug-Free Workplace Policy. * Lift and carry up to 50 lbs. * Walk, reach, sit, stoop, kneel, crouch, crawl, and stand for extended periods. * Perform fine hand coordination and manual tasks such as grasping, pushing, and pulling. * Distinguish smells, tastes, and temperatures accurately. * Read, write, and communicate clearly with team members, guests, and leadership. * Maintain composure and professionalism under pressure. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Community: Wesley Court Address: 2617 Antilley RoadAbilene, Texas 79606 Pay Range $56,400.00-$77,600.00+ Annual Live your purpose. Grow your career. Thrive through teamwork. Create meaningful, personalized experiences. At Lifespace, team members are at the center of delivering a purpose driven experience for our residents! We provide an environment where each team member can live their aspirations, developing in their career, making a difference, and being a part of a meaningful mission. Join our talented culinary team as our Executive Chef today! A few details about the role: Direct the preparation and follow recipes of all menu items. Create and maintain all tested recipes. Assist in creation of menu cycles. Direct oversight of production activities including contracted services to ensure safety standards and regulatory compliance are met. Direct and monitor vendor services; provide status on assigned projects and tasks. Ensure resident satisfaction levels are achieved through quality and hospitality services and initiatives. Ensure kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Maintain inventory par levels, track inventory and supplies according to kitchen as well as state emergency relief needs. Prepare daily production sheets and forecasts supply needs to meet the food production requirements of the dining venues, catering and special functions, and plans food preparation to coordinate with meal service hours so that quality, temperature, and appearance of food is preserved and meets established standards. Ensure operating, inventory and labor budget parameters are achieved for kitchen areas. Implement cost controls and author variance reporting. Manage and maintain physical resources including equipment and operation maintenance. Inspects kitchen on daily basis to ensure all standards of production, sanitation and safety are met. And here's what you need to apply: Bachelor's degree, related culinary degree or equivalent combination of education and experience. Five to seven years of chef experience in hospitality, fine dining, or similar environment. Food Handler certification obtained within 60 days of hire as required by state guidelines. Lifespace has enjoyed over 40 years of success, and this is just the beginning. With new opportunities, continued growth, and the support from your Lifespace family get ready to ignite your life and experience Living Lifespace. COMPANY OVERVIEW: Lifespace Communities headquartered in West Des Moines, Iowa and Dallas, Texas, is one of the nation's largest Senior Living providers of non-profit retirement communities. Lifespace employs over 4,500 team members and servers over 5,100 residents. The organization is committed to creating communities where people are empowered to live their aspirations. Equal Opportunity Employer If you are excited to learn and grow, be excellent, thrive with your team and deliver personalized experiences you'll enjoy your career with us!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Do you have a passion for helping people and want to make a true impact in your next career move? A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed resident s expectations and ensure they have a delightful experience at every meal. Join our team at one of our senior living communities offering independent living, assisted living, or memory care, where we put Residents First while being team-focused and quality-centered. We put Residents First, and our team members matter! At Sagora, we invest in and empower our team members to move upward within the company and in their careers. Based on team member surveys, we are certified as a Great Place to Work! Apply now to join our dedicated team that cares, just like you! Our Core Values are Commitment, Empowerment, Communication, Excellence, and Teamwork! Did you know that our name Sagora comes from the combination of two words Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: Company-paid telemedicine service for all full-time benefit-eligible team members On-Demand Pay request a pay advance! Discount and rewards program use for electronics, food, car buying, travel, fitness, and more! Health/ Dental/ Vision/ Disability/ Life Insurance Flex Spending Account Dependent Care Flex Plan Health Savings Account 401(k) Retirement Savings Plan with company matching! Paid time off and Holiday pay Team Member Assistance Program counseling services at the other end of the phone! Discounted Meal Tickets Referral Bonus Program earn money for referring your friends! Tuition Assistance (for programs directly related to team member's position) Lasting relationships with our residents who have so much wisdom to share! Position Details: Community Name: Lyndale Abilene Address: 6565 Central Park Blvd, Abilene, TX 79606 Phone number: ************ Status (FT/PT/PRN): Full-Time Starting Pay: Depending on Experience What does a Sous Chef at Sagora do? Assist Culinary Director in day-to-day oversight and supervision of the culinary department as assigned Oversees the culinary department in the absence of the Culinary Director Preparing menu items in accordance with recipes Cooking la carte items Presenting a finished plate to be served and enjoyed Maintaining a safe, sanitary, clean, and organized cooking area Deep clean kitchen on a monthly basis Assist with inventory and ordering of food and non-food supplies Train and counsel food service associates What do you need to be a Sous Chef? One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen Current ServSafe Certification and Food Handler s permit required as regulated by state and local authorities Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Ability to use math to calculate recipes and costing Must have skills necessary to prepare dishes for specialized diets Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. TOCA Social is the world's first dining and entertainment experience with a soccer twist, set to change the game. With venues already operating globally, we are expanding rapidly, with new locations opening in the coming years. Our Dallas venue at Grandscape is the next step in our exciting growth journey, and we're looking for passionate leaders to help us deliver extraordinary experiences for our guests. At TOCA Social, Everybody Plays! No need to be a soccer expert-our focus is on creating an electric atmosphere where leadership, passion, and creativity shine. If you're a natural leader wholoves inspiring teams, delivering extraordinary experiences, and being part of something innovative, you'll thrive here. Job Overview At TOCA Social, we believe that outstanding guest experiences begin with a passionate, engaged team. As our Executive Chef, you will play a key role in shaping the culinary experience by leading a talented kitchen team, creating exceptional dishes, and ensuring that every element of the guestexperience is elevated. Your role will extend beyond the kitchen, as you collaborate with all departments to maintain high operational standards and ensure that every guest's journey is memorable. The ideal candidate will bring a wealth of experience from competitive socializing or hospitality venues and will embody the 51% attributes that are essential to our company culture-leading with excellence, creativity, and teamwork. Location: TOCA Social Dallas/Grandscape, Texas Reports to: General Manager Role Scope & Responsibilities: As the Executive Chef, you will take full ownership of the kitchen and culinary operations, ensuring that every dish meets TOCA Social's high standards while creating an exceptional dining experience for our guests. Your responsibilities will include, but are not limited to: Providing a safe and hospitable environment for all teammates and guests Leading a diverse & dynamic team who anticipates and exceeds guests needs and expectations Creating and fostering a ‘Greatest Of All Time' or GOAT culture for all teammates Coaching and developing teammates to reach their full potential and career goals Accurately scheduling teammates to anticipate labor demands, considering seasonal needs Leading and guiding daily food services e.g. ordering, safe preparation, cooking and presenting delicious dishes in alignment with the TOCA Social standards Ensuring Compliance, Health & Safety, Food Safety and Allergy Processes are followed at all times Conducting preventative maintenance checks including daily walk throughs and completing checklists, proactively planning action points and escalating issues as necessary Supporting the General Manager with all recruitment needs including interviewing, hiring, onboarding, training and development of new teammates Resolving issues with grace and empathy, focused on finding the best outcome for the venue, teammates and guests Managing stock levels, ensuring daily and weekly ordering of goods is completed while meeting budgeted gross profit target and collating data reports to feedback figures during meetings Continuously reviewing and developing TOCA Social menu specifications and ensuring teammates meet all standards Managing the completion of Food Safety and Health & Safety records, ensuring training and compliance at all times Owning the maintenance of equipment, ensuring all is in good report, and escalating any issues Managing and maintaining risk assessments to remain compliant Being the ‘go-to' for teammate support whenever on shift Managing Teammates with excellent communication skills (written & verbal) and embracing Teammate and guest varieties Creating a ‘Greatest Of All Time' GOAT team culture and mindset Working with leaders to ensure accurate scheduling of teammates while anticipating seasonal labor changes Leading from the front to create a best in class Guest experience and supporting Teammates in following consistent Steps of Service Empowering Teammates to surpass Guest expectations Maintain the ability to resolve issues with grace and empathy, focus on always finding the best outcome for all guests Qualifications & Experience: At least 3 years as an Executive Chef in a Hospitality venue A punctual and reliable individual with a great attitude and work ethic! A quick learner with the ability to work under pressure in a fast-paced environment Passionate about delivering top-quality experiences with a teammate and guest-first attitude A willingness and desire to make people happy and deliver genuine and memorable experiences Someone who is ready to roll up their sleeves and get stuck in (and help out other departments and teammates!) Full understanding of OSHA practices and the ability to develop teammate knowledge Food Handler Certification (Texas Department of State Health Services) - Required ServSafe Food Protection Manager Certification - Preferred but not essential First Aid & CPR Certification - Preferred but not essential Fire Safety Training - Preferred but not essential An in-depth knowledge of heart-of-house operations management with a proven track record of service excellence Ability to work flexible hours each week including evenings and weekends Benefits: You'll have full access to our TOCA benefits, which includes (but is not limited to!): Competitive salary Benefit Package Complimentary TOCA games! Huge discounts on our F&B Free meal while on shift Local retail & hospitality discounts! Teammate Assistance Program Great progression opportunities as we expand!

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining Chinese restaurant. The ideal candidate will have 5+ years of leadership experience in a high-end kitchen and a deep understanding of authentic Chinese cooking techniques, flavors, and presentation. Expertise in sushi, dumplings, and wok cuisine is essential, along with a passion for creativity and menu innovation. Key Responsibilities Oversee all aspects of kitchen operations, including food preparation, quality control, and presentation. Develop, test, and execute new menu items and daily specials that showcase creativity and authenticity. Lead, train, and mentor kitchen staff to maintain the highest culinary standards and kitchen efficiency. Ensure all dishes meet fine dining standards in taste, consistency, and presentation. Manage food and labor costs, inventory, and vendor relationships to achieve profitability goals. Maintain strict compliance with health, safety, and sanitation standards. Collaborate with management on menu design, seasonal offerings, and special events. Uphold and promote a culture of excellence, teamwork, and continuous improvement within the kitchen. Qualifications Minimum 5 years of experience as an Executive Chef or Sous Chef in a fine dining or upscale Asian restaurant. Proven expertise in sushi preparation, dumpling making, and wok cooking. Strong skills in menu development and creation of signature specials. Exceptional leadership, communication, and organizational abilities. Knowledge of cost control, purchasing, and inventory management. Culinary degree or equivalent professional training preferred. Passion for delivering memorable dining experiences through both authenticity and innovation.

Chef needed for B&I Account Hours; Monday through Friday Lunch (Flexible if Night or Weekend Events) Some Dinner Events and Weekend Events Avg 45 to 50 hours per week Looking for a Culinarian that has a passion for putting out great tasting meals. One that can manage a small crew in a very hands on lead by example approach. As always, food safety and sanitation practices are number one. Food Quality and understanding Cost Controls is a must. Salary is $55k - $60k

This application is for private use only. Equal Opportunity Employer

Executive Sous Chef at Plano's Premier Golf & Country Club | Gleneagles Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Department: Culinary / Food & Beverage Reports To: General Manager / Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff Position Type: Full-Time The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. Key Responsibilities: 1. Culinary Operations & Leadership Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining). Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards. Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service. Conduct regular tastings and inspections to maintain quality, consistency, and presentation. 2. Staff Management & Development Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork. Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate. Foster a positive and professional kitchen environment that promotes continuous learning and safety. 3. Financial Oversight & Cost Control Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports. Monitor food and labor costs daily to maintain profitability while upholding quality standards. Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing. 4. Sanitation & Safety Compliance Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations. Enforce proper food handling, hygiene, and sanitation practices among staff. Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards. 5. Collaboration & Communication Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus. Attend department head meetings and contribute to the overall hotel strategy. Collaborate with front-of-house teams to ensure alignment between kitchen and service operations. Qualifications: Degree or diploma in Culinary Arts, Hospitality, or related field preferred. Minimum of 5-7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation. Strong knowledge of international cuisines, fine dining, banquets, and buffet service. Proven leadership and staff development skills. Excellent organizational, communication, and time management abilities. Proficiency with kitchen management software and Microsoft Office. Food Safety Certification required (e.g., ServSafe). Working Conditions: Fast-paced, high-pressure kitchen environment. Must be able to work flexible hours including early mornings, nights, weekends, and holidays. Requires standing for long periods, lifting up to 50 lbs., and working in hot or humid environments. Compensation · Competitive wage, commensurate with experience. This is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment. is a guideline and does not constitute a written or implied employment contract.

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

Early Childhood/Early Childhood Date Available: 10/06/2025 Additional Information: Show/Hide Primary Purpose: The role of the Food Service Head Cook is to perform all major duties involving food storage, preparation, service, and the clean-up duties as related to food. PROFESSIONAL QUALIFICATIONS: Education/Certification: High school diploma or equivalency Training appropriate for assigned content area Pediatric CPR and first aide certified Special Knowledge/Skills: Knowledge of reading recipes. Ability to follow instructions Ability to work with others Communication and interpersonal skills Knowledge/skills appropriate to assigned content area Computer and software knowledge Excellent organizational skills Experience: 1 year of experience preparing food for infants and toddlers PERFORMANCE RESPONSIBILITIES: General * Support board and administrative policies and decisions. * Maintain professional work environment through a positive attitude, punctuality, regular attendance, phone etiquette, and personal appearance. * Attend staff meetings, professional development, conferences, and seminars as necessary. * Supervise and train volunteers. * Provide information for budget preparation. * Maintain compliance with AISD, and HS/EHS policies and procedures as well as other funding agency requirements. * Ensure compliance with all AISD, Child Care Regulations, Federal Performance Standards, and other program guidelines pertaining to the content area. * Anyone who works for Start/Early Head Start Program has the primary responsibility for the health and safety of children, staff, parents, and volunteers. * Project enthusiasm for program goals, philosophy, relationships, and job responsibilities. * Cooperative and friendly toward co-workers and everyone else employee comes in contact. * Maintain a regular daily work schedule to ensure continuity of care for families and children. * Work to assure that all information is maintained in a confidential manner that conforms to the program's confidentiality policy. * Provide on-going communication with and serve as a role-model for families with sensitivity to cultural differences. * Assist in the program assessment process and self-assessment as requested. * Work in partnership with all content areas to ensure integration and continuity of quality services to children and families. * Performs other duties as assigned by the EHS Director & EHS Assistant Director Other Content Area Specific: * Responsible for getting product cooked and on the serving line with correct size serving utensils * Utilize standardized recipes and procedures. * Apply the rules of safety and sanitation to insure care in food handling safety in work and reduction of accidents. * Demonstrates good personal appearance and cleanliness in work habits. * Demonstrates willingness to work where needed and to assist when assigned jobs are complete. * Follow written and oral directions for food preparation and related activities. * Coordinate and produce work in the allotted time. * Maintain a good relationship with cafeteria manager, co-workers, students, other school employees and general public. * Produce food in accordance to quantity and recipes as outlined on food production records. * Record production notes at end of meal service. * Prepare left-overs for proper storage * Performs other duties as assigned by the EHS Director & EHS Assistant Director. * Assist the Nutrition Manager in the development of a quality nutrition program and assist in evaluating all facets of the component * Assist the Nutrition Manager, Nutritionist, and parents in the development of a nutritionally adequate menu suitable for Early Head Start children and facilities. * Assist the Nutrition Manager in preparing food service budget. * Assist the Nutrition Manager in purchasing and maintaining proper receiving of foods to assure quality and cost control. * Assure food is properly stored and assure waste is disposed of properly. * Prepare and serve food. * Complete monthly inventory * Weekly shopping at United and send Labatt/Sam's order weekly to Nutrition Manager * Prepare the meal count (1535) for the following week for classrooms * Make copies of menu for the following month and pass out to classrooms * Ensure compliance with all AISD, licensing, Federal Performance Standards, and Child and Adult Food Program Guidelines pertaining to the nutrition program. * Follow all special diets for children in the Center and ensure the Nutrition Manager receives physician documentation of the children involved with special diets. * Cooperate with teaching staff in planning and implementing classroom food activities. * Keeps timely, clear, and accurate documentation. SUPERVISORY RESPONSIBILITITES: Supervise food service helpers and volunteers WORKING CONDITIONS: TOOLS & EQUIPMENT: Kitchen tools and utensils, computer, printer, calculator, tablet, copier, fax machine, laminator, phone, digital camera, and fire extinguisher MENTAL DEMANDS: Work with frequent interruptions Maintain emotional control PHYSICAL DEMANDS: Lift and carry up to 50 pounds Ability to sit or stand for prolonged periods of time Ability to walk, climb, balance, stoop, and kneel Repetitive hand motions Hear well Speak clearly Visual acuity Distinguish colors Driving personal vehicle as needed ENVIRONMENTAL FACTORS: Exposure to biological and chemical hazards Contact with children who are ill and/or possibly contagious Contact with chemicals to clean and sanitize equipment and facility Wage/Hour Status: Non-Exempt Pay Grade: Auxiliary - 2 The Abilene ISD does not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, military status, or any other basis prohibited by law. Employment decisions will be made on the basis of each applicant's job qualifications, experience, and abilities. The foregoing statements describe the general role and responsibilities assigned to this job. I understand this is not an exhaustive list of all responsibilities and duties that may be assigned; other duties may be assigned as needed.

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Description: Job Title Line Cook FLSA Classification/Pay Type Non-Exempt/Hourly Salary Grade TBD Reports To Head of Culinary Date Created or Revised 04-04-2025 Prep Cook Job Description We are looking for a line cook who is excited about working at our beautiful vineyard and winery in the heart of Texas Wine Country. You will be part of a hospitality team that strives to give our fans unique experiences that complement their visits and the fantastic wines we produce through small bites, hand foods, charcuterie, special events, and planned dinners. Come share our world! Compensation Includes Competitive pay Opportunities for training 50% discount on our wines and wine allocation (free) depending on tenure. A great team to work with in a beautiful environment. ...and more! Summary A Line Cook requires good communication and culinary skills. The desired candidate will have at least one to two years of cooking experience. The ideal person should have a professional knowledge of cooking ingredients and procedure and will work in the kitchen with minimal supervision and training. Essential functions Ensure quality and freshness of ingredients and products. Kitchen setup and breakdown Assisting with stocking and setting up the kitchen stations Preparing food including cleaning and cutting the ingredients Plating prepared food based on Executive Chef's guidance. Washing and cleaning the kitchen, cooking utensils, and storing the equipment at the end of shifts Stock inventory and supplies Cleaning up stations and managing leftover food Dish area cleanliness and trash removal Maintain a positive and professional approach with coworkers and customers. Support and assist the executive chef in all activities and events including but not limited to super clubs, member events, private events, seasonal dinners, wine, and food pairings, etc. Other duties Other duties as assigned. Competencies Although experience is not required, we need a highly motivated individual with the ability to learn and follow directions. Strong organizational and listening skills. Must be self-motivated and have aptitude for multi-tasking. Ability to remain calm in a fast-paced environment. Accuracy and speed in executing assigned tasks. Follow Executive Chef and Sous Chef's instructions. Excellent communication and organizational skills Extend 100% of professional ability to the operation and department. Other appropriate duties may be assigned when required by the senior leadership team, role and responsibilities may be subject to change at any time and will be communicated accordingly. Supervisory responsibilities No supervisory responsibilities Requirements: Work environment Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. Occasional work outside for special events, including barbecues, outside buffets, etc. Physical demands Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions. Ability to lift and move objects of up to 40 lbs. on a regular basis. Ability to negotiate uneven, outdoor surfaces. Ability to work in various weather conditions, including hot and cold weather. Travel and Remote Work This position requires on-site work on a regular basis. Travel to and from the main worksite (daily commute) is at the expense of the employee and is not considered time worked. Travel between sites during the workday is considered time worked. This position may require occasional travel to off-site locations but does not require overnight travel except on rare occasions for events or training. Required education and experience High school or GED equivalent Ability to communicate clearly with managers, kitchen employees, employees from other departments, and guests. TABC and Safe Food Handling Certification (we can provide this course) Experience calculating figures and amounts and performing mathematical functions to meet business needs. Additional eligibility requirements None Work authorization This job is not eligible for visa sponsorship.