Chef jobs in Grapevine, TX - 807 jobs

HG SPLY CO | Concept Chef About us At HG Sply Co. we believe that how we eat, connect, and show up each day matters. Our menu is rooted in clean, well-sourced ingredients, and our bar comes to life with fresh juices and house infusions. Our team leads with intention, values camaraderie, and brings the kind of energy that makes every guest feel welcome and cared for. We are hiring a Concept Chef to lead menu innovation, elevate kitchen standards, and build the culinary systems that support our growth. This role starts at our Greenville Ave location in Dallas, learning the brand from the inside out before leading R&D for new menu development and supporting the Rockwall opening in 2026. What You Will Do Own and refine culinary systems, recipes, and standards across the brand. Build and develop a high-performing kitchen team that serves as the R&D and training hub. Lead menu evolution Partner with Operations, Training, and Marketing to ensure consistent execution and strong cost control. Drive culinary innovation using data, testing, and guest feedback. Prepare and execute culinary plans for new restaurant openings. What Success Looks Like Consistent execution of HG culinary standards across locations. Strong training systems and a pipeline of Culinary Leads. Successful rollout of new menus. Greenville Ave functioning as a true R&D and training center. Improved food cost and strong audit performance. Ideal Candidate Experienced culinary leader with a passion for clean, craveable food. Strong operator who understands systems, consistency, and cost control. Creative thinker who can develop standout dishes while maintaining brand identity. Skilled mentor who builds teams and elevates talent. Thrives in a growing, fast-moving environment. Other Essential Job Requirements Must be able to stand and walk for extended periods, often the majority of a shift. Frequently required to lift and carry up to 25-30 lbs (e.g., cases of product, small equipment). Occasionally required to lift and carry up to 50 lbs with assistance. Comfortable bending, reaching, and working in fast-paced, high-energy environments. Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals. Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures. Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times. Occasionally required to lift up to 150 lbs with the help of equipment like a dolly. Occasionally required to speak in front of large groups, including team members and guests. May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

Step into a dynamic, high-profile culinary leadership role at one of Dallas' most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations-spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation. Key Responsibilities Lead the full culinary program including the museum café, catering operations, activations, and special events. Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture. Direct daily café service and kitchen operations, maintaining high standards for execution, staffing, food quality, and efficiency. Lead day-to-day café service and kitchen management while supporting catering production and event execution across the museum. Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets. Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards. Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction. Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards. Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations. Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders. Preferred Qualifications 5+ years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar). Strong background in both à la carte and catering production. Proven ability to lead, motivate, and grow teams. Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency. Positive, collaborative, hands-on leadership style. Nights, weekends, and event-based scheduling required.

Job Title: Executive Sous Chef Job Type: Full Time Compensation: Negotiable based on experience and education Company Overview: Palace Poker is D/FW's premier poker destination-where high-energy action meets first-class hospitality. We're passionate about delivering exceptional service, upholding a secure and fully compliant environment, and creating a warm, inviting atmosphere for both our guests and our team. Located in the heart of D/FW, Palace Poker is where the excitement of poker and the comfort of a luxury club come together. The Role This is not a support role - it is a leadership seat. We are seeking an Executive Sous Chef to serve as the right hand to our Executive Chef and the operational backbone of our kitchen. You will lead from the front, own daily execution, and uphold elite standards in a fast-paced, luxury environment where expectations are high. What You Will Own Command of daily kitchen operations across multiple service styles and concepts Leadership, training, and accountability for BOH staff Consistent execution of menus with precision, speed, and elevated presentation Oversight of prep systems, service flow, and high-volume and VIP service Enforcement of food safety, sanitation, and cleanliness standards Ordering, inventory control, food cost management, and waste reduction Collaboration on menu development, specials, and seasonal offerings Full operational authority when the Executive Chef is off-site Who We're Looking For 5-7+ years of progressive culinary leadership experience Proven experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or luxury kitchens A chef who has run the kitchen, not just assisted Strong leadership presence with a calm, professional demeanor Operationally disciplined with strong systems and organization Passion for building strong teams and holding them to high standards Flexible availability, including nights, weekends, and holidays This Role Is Not For Chefs who require constant direction Candidates uncomfortable with accountability or intensity Short-term resume builders Why Palace Poker A high-profile culinary operation with creative input and influence Strong leadership team and operational support Competitive, top-tier compensation and benefits Clear path for advancement for the right leader If you're a proven culinary leader who thrives under pressure and takes pride in excellence, we want to hear from you.

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.

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES • UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS • 401K MATCH • INSURANCE AFTER 60 DAYS • FREE ACCESS TO MENTAL HEALTH SERVICES Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods. At Mexican Sugar, the Executive Chef takes guests on a delicious journey through Latin American cuisine. This culinary maestro recognizes that the passion and knowledge of everyone in the kitchen is crucial to creating exceptional dishes. Always staying ahead of culinary trends, they lead the market instead of following it. By incorporating fresh ingredients and beautifully plating each dish, they enhance and execute a menu that drives top and bottom-line restaurant performance. An essential trait of the ideal EC is a deep passion for Latin cultures and the incredible variety of flavors, aromas, and experiences they offer. The ideal candidate should have 3-5 years of high-volume, Latin-inspired restaurant experience. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Mexican Sugar • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites • Product quality and execution of new menu items • Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Mexican Sugar culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Qualifications • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with a proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Executive Chef Upscale Restaurant | Downtown Dallas $90,000 - $100,000 + Bonus + Comprehensive Benefits Gecko Hospitality is seeking a driven and highly skilled Executive Chef to lead the culinary operations of an upscale, full-service restaurant in Dallas, Texas. This is an exciting opportunity to play a foundational role in a high-profile concept that emphasizes fresh ingredients, bold flavors, and refined presentation. The Executive Chef will oversee all back-of-house operations, from managing kitchen staff to maintaining top-tier food quality, safety, and financial performance. If you are a strong culinary leader who thrives in fast-paced, high-standard kitchens, apply now for the Executive Chef position in Dallas! Why Consider This Opportunity? Competitive Base Salary: $90k - $100k + Quarterly Bonus Full Benefits Package: Health, Dental, Vision Paid Parental Leave Weekly Pay & Annual Merit Increases Company-Paid Life Insurance Employee Assistance Program High-End Culinary Concept with Growth Potential Key Responsibilities: Operational Leadership Oversee all BOH operations, ensuring exceptional food prep, presentation, and safety compliance Manage food inventory, ordering, and ingredient rotation to uphold freshness and quality Lead kitchen efficiency and service readiness during peak times Team Development & Culture Hire, train, and develop a high-performing kitchen team aligned with company standards Mentor Line Cooks, Prep Cooks, and Support Staff through hands-on leadership Promote a positive, team-focused work culture rooted in professionalism and accountability Financial Management Maintain food and labor cost controls to meet or exceed budget goals Ensure consistent recipe adherence and portion control Implement systems to monitor waste, manage ordering, and streamline BOH operations Health & Safety Compliance Enforce strict food safety and sanitation procedures Train staff on proper food handling, allergen awareness, and kitchen safety protocols Conduct regular inspections to maintain a clean and compliant kitchen Culinary Excellence & FOH Collaboration Deliver consistent execution across all menu items Partner with FOH leadership to ensure smooth kitchen-to-dining room flow Actively resolve guest concerns related to food quality and experience What You Bring to the Table: Culinary Degree or Equivalent Experience Preferred 3-5+ Years of Executive Chef or Senior BOH Leadership Experience in an Upscale Full-Service Restaurant Hands-On Leadership with Strong Staff Development Skills Proven Knowledge of Food/Labor Cost Controls and Financial Accountability Experience Using BOH Software and Inventory Systems Food Safety Certification (e.g., ServSafe) or Ability to Obtain Upon Hire General Requirements: Ability to work nights, weekends, and holidays as needed Average of 50 hours per week based on business needs Able to stand and walk for long periods, lift up to 50 lbs, and perform in a fast-paced kitchen Are you Ready to lead a Culinary Team at the Top of Their Game? If you're a high-performing Executive Chef ready to launch a flagship kitchen, we want to hear from you. Apply today and start your exciting journey with us! Send your resume to Brandon Payne Office Phone Number ************

Job DescriptionDescription: Now Hiring: Executive Sous Chef - Little Ruby's Café (New Dallas Opening) Salary: $80,000 - $85,000 + Bonus + Benefits Little Ruby's Café is bringing its iconic Australian-inspired all-day café culture to Dallas, and we're searching for a talented Executive Sous Chef to help lead our back-of-house team for this exciting new opening. The Executive Sous Chef is a key leadership role - supporting the Executive Chef, driving culinary excellence, guiding the team, and ensuring the smooth execution of a high-volume, high-quality kitchen. If you thrive in a fast-paced environment and love building kitchens and teams from the ground up, this is the perfect opportunity. What You'll Do Support the Executive Chef in overseeing all kitchen operations Lead, train, mentor, and motivate the BOH team Ensure consistent recipe execution, food quality, and presentation Manage prep systems, inventory, ordering, and scheduling Help drive the success of a new restaurant opening with strong operational planning Maintain safety, sanitation, and health compliance standards Assist with menu development and testing of new dishes Uphold a positive, professional, and collaborative kitchen culture Lead by example during service, ensuring smooth communication and workflow Support catering, events, and special programming What We're Looking For 3+ years of culinary leadership experience (Sous Chef or higher) in a high-volume kitchen Experience with openings or large-scale operations strongly preferred Strong leadership, communication, and a hands-on, motivating management style A passion for fresh, approachable café-style cuisine Exceptional organizational and multitasking abilities Proficiency in kitchen technology, POS systems, inventory, and ordering Ability to lift 50 lbs and work in a high-energy, fast-paced environment Flexible schedule - must be available for mornings, evenings, weekends, and holidays during opening and ongoing operations What We Offer Competitive salary: $80,000 - $85,000 + Bonus Benefits package including medical, dental, and vision Growth opportunities within a respected and expanding restaurant group A supportive, collaborative culture where your ideas are valued The chance to play a major role in bringing a beloved brand to a brand-new city If you're a strong culinary leader looking to bring your expertise to one of Dallas's most exciting new restaurant openings, we'd love to hear from you. Apply today and help build Little Ruby's Dallas from the ground up. Requirements:

About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! About HALL Arts Hotel Located in the spectacular Dallas Arts District-the largest contiguous arts district in the country - HALL Arts Hotel embodies the vibrancy and culture that define this international artistic destination. Just steps away from Pritzker Prize-winning architecture, exceptional artwork of every kind, and renowned restaurants-the hotel enjoys a special relationship with this one-of-a-kind neighborhood. We are not just a part of the District, we are an extension of it, generously supporting its cultural institutions, opening our art-filled spaces for all to enjoy, and reflecting all of its sophistication and worldliness. You should join our team if you believe... · That people come first and that our curators are the driving force behind our success. · That great food is at the heart of hospitality. · That, as a Leader, you teach and inspire your team to exceed the expectations of every guest that dines with us. · It's empowering to exercise creativity and collaboration. · In a dining experience that encompasses all 5 senses. · In joining an organization that cares about and supports your career growth and development. You're a great fit for this role if you... · Have a passion for seeking perfection in every dish that leaves the kitchen. · Excel at upskilling teams to achieve top-notch performance. · Possess the ability to ignite a spirit to serve in all those who work with you. · Leverage the support of other departments in a positive and collaborative way. · Love getting your hands dirty and working alongside your cooks and dishwashers. · Thrive when being creative and developing new menus and ideas for our outlets and banquet operations. · Love Food! You have to love food. Requirements We're excited to have you join us because... · You have experience as a chef in a full-service, four-diamond luxury boutique hotel. · You are a gifted cook and you push yourself to get better each day. · You're a bona fide leader, who's helmed other culinary departments to prosperity and growth. · You have a passion for the work in the kitchen, but also love to interact with our guests and help tell the story behind our culinary adventures. Education and Experience: · Culinary education and/or appropriate level of on-the-job training and hotel culinary experience. · At least 3 years high-volume cooking experience, including fine dining and banquet events. · In-depth skills and knowledge of all kitchen operations Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… The Executive Chef position reports to the Director of Food & Beverage. This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE Pay Range USD $70,000.00 - USD $80,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE

Discover Your Purpose with Us at Discovery Village North Dallas! As Working Executive Chef, you'll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Working Executive Chef, your role includes leading all culinary operations while remaining hands-on in the kitchen. You'll combine creativity, leadership, and excellence in execution to deliver outstanding dining experiences for residents and guests. This role is responsible for menu planning, food preparation, sanitation, inventory, vendor management, and staff development-all while modeling a service-driven, hospitality-focused culture. Position Highlights: Status: FULL TIME Schedule: Tuesday-Saturday 10:00am-6:30pm Location: 5455 La Sierra Drive Dallas, Texas 75231 Rate of Pay: $65-$75k Annually Travel: 0% - On-site Only What You'll Do: Lead day-to-day kitchen operations while actively participating in meal preparation and service Develop and execute diverse, high-quality menus that reflect resident preferences, cultural influences, and nutritional needs Plan and manage special events, banquets, and themed meals in coordination with community leadership and the activities team Mentor, train, and schedule the culinary team, ensuring accountability, safety, and service excellence Maintain the highest standards of sanitation and food safety; conduct regular inspections and audits for compliance Manage purchasing, vendor relationships, inventory, and food cost controls within budget targets Oversee preventive maintenance and proper care of kitchen equipment Collaborate with Front of House and hospitality teams to deliver seamless, memorable dining experiences Respond promptly to resident and family feedback to ensure satisfaction and continuous improvement Foster a positive, high-performing team environment rooted in service and culinary excellence Direct report of a team of nine cooks and three dishwashers. Qualifications: Minimum of 5 years of culinary leadership experience in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships) Hands-on experience leading kitchen operations, including cooking, presentation, and plating standards ServSafe or Food Safety Certification required Strong knowledge of sanitation practices, food safety regulations, and proper equipment use Proven ability in menu development, cost control, vendor management, and inventory systems Experience managing special events, banquets, and/or catering Proficiency with Microsoft Office and kitchen management systems Excellent communication, leadership, and problem-solving skills Experience in senior living culinary services is a plus when paired with demonstrated high service standards Familiarity with following software's: DMG culinary systems, OnShift, and Relias Why Join Us? Enjoy a comprehensive benefits package - medical, dental, vision, PTO, 401(k) and more for eligible positions Thrive in a purpose-driven environment that puts residents first Join a collaborative, supportive leadership team that values your voice Build meaningful connections and create lasting impact for residents and their loved ones Benefits You'll Enjoy: Competitive wages Early access to earned 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 match Paid training Opportunities for growth and advancement Meals and uniforms Employee Assistance Program About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6,500 residents nationwide. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. JOB CODE: 1007302

Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie's wonderland. Our commitment beyond the plate is another reason we're a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food. Job Description - Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters - The Executive Chef is responsible for the total operation and financial results of the Chef's Case and Cafe on the Run. - The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. May offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, and performance. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Requirements: - Proven leadership experience in a complex environment with multiple direct reports - Culinary Arts Degree or equivalent - Excellent customer service skills - Assist in new product development and menu costing - Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred - Excellent communication and organization skills - Excellent culinary and food processing skills - Experience in ordering, inventory maintenance, and shrink control - Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment - Ability to supervise, train, and cross-train kitchen staff - Maintain sanitation standards throughout the work area - Ability to work a flexible schedule, including opening, closing, and weekend shifts. Equal Opportunity Employment/Drug Free Workplace 07-2015

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. Executive Chef DEPARTMENT: Hospitality REPORTS TO: Executive Chef - STLFB FLSA STATUS: Salaried, Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager ESSENTIAL DUTES AND RESPONSIBILITIES Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Creates/develops recipes, dishes, etc. and any additional requirements of the property. Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees. Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order. Maintain food, labor and other expenses at budgeted levels. Must communicate and work closely with General Manager and Regional Executive Chef. Maintain a consistent high level of food quality kitchen productivity, and line of supply. Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. Cross-train those within your department while encouraging, reinforcing and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Other duties as assigned. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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. EDUCATION AND/OR EXPERIENCE Must be at least 18 years of age. Minimum seven (7) years of experience as an Executive Chef in a high volume food industry Bachelor's degree in hotel/restaurant management preferred SKILLS AND ABILITIES Thorough knowledge of hot, cold food and pastry preparation Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (FC DALLAS - Frisco, TX) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Executive Chef for Vandelay Hospitality Group For over a decade, Vandelay Hospitality Group has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Chef with Vandelay Hospitality Group, you'll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it's an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You'll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution. What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality. In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest's experience while growing within a group that values your talent, your leadership, and your commitment to the craft. Core Responsibilities Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality Embody Vandelay Hospitality Group's standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same Engage culinary team members through proactive recruiting, hiring, coaching, training and continuous development efforts Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions Run pre-shift meetings and update the team on any key business updates Assist with weekly staff schedules in coordination with the General Manager Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget Ensure established standards for food safety, sanitation and quality are maintained Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group's serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Ensure adherence to all local, state and federal laws and regulations Take action based on guest reviews and feedback standards and protocols Attend and participate in Manager meetings as scheduled Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service restaurant Executive Chef experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay Hospitality Group concepts Professional development and career growth Robust Training program All Vandelay Hospitality Group restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time If you're a passionate professional who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we'd love to hear from you! Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Job Title: Property Executive Chef About the Role A highly anticipated new luxury hotel in one of Dallas' most vibrant neighborhoods is seeking an exceptional Property Executive Chef to lead its multi-venue culinary program. This flagship urban destination will feature four distinctive dining concepts, from refined all-day dining to intimate cocktail and lounge experiences - each designed to reflect sophisticated culinary craftsmanship and a sense of place. This is a rare opportunity for a visionary culinary leader to shape the identity of a marquee opening and establish the property as one of Dallas' premier dining destinations. The Executive Chef will bring world-class technique, creative perspective, and inspirational leadership - blending artistry with operational excellence to deliver consistently outstanding guest experiences. This role is ideal for a chef with European technique and finesse, global culinary perspective, and a deep appreciation for Texas ingredients and hospitality, who thrives in a luxury, design-driven environment. Key Responsibilities Pre-Opening & Concept Leadership Lead all culinary pre-opening efforts including kitchen design input, team recruitment, menu creation, and operational readiness Develop culinary identity and standards across multiple dining venues Establish systems, recipe libraries, and presentation standards that ensure excellence and consistency Build meaningful relationships with local purveyors, artisans, and producers Culinary Operations Oversee daily back-of-house operations across all venues, in-room dining, private events, and poolside service Ensure operational excellence in menu engineering, cost control, sourcing, and execution Balance creativity with financial performance goals Partner closely with beverage and service teams to deliver cohesive guest experiences Leadership & Culture Recruit, inspire, and mentor a high-performing culinary team Create a culture grounded in craftsmanship, professionalism, and growth Lead with presence - setting the tone for excellence throughout the program Guest & Community Engagement Represent the culinary brand in the local and regional dining community Participate in media, partnerships, and curated food & beverage programming Develop seasonal activations and culinary events that enhance brand visibility Qualifications 10+ years of progressive culinary leadership, including prior Executive Chef experience in luxury hotels, private clubs, or acclaimed restaurants Proven success leading multi-venue dining programs Strong foundation in European technique with a contemporary, globally influenced perspective Experience balancing culinary creativity with financial discipline Ability to build, mentor, and inspire exceptional teams Polished communicator comfortable engaging with guests, media, and partners Passion for culinary storytelling rooted in local ingredients and culture Compensation & Benefits Salary Range: $175,000 - $220,000 DOE Bonus & performance incentives Relocation support available Full benefits package Additional luxury hospitality perks Who This Role Is For A confident and inspiring culinary leader who: ✔ Brings artistic vision and disciplined execution ✔ Thrives in a luxury environment ✔ Leads through mentorship and culture ✔ Represents a culinary brand with presence and authenticity ✔ Wants to define a marquee opening in one of the country's fastest-growing dining markets If you are a passionate Executive Chef ready to create something iconic, we'd love to hear from you. Please apply with current resume and portfolio (5-10 examples/pics of dishes you've created). #LI-AD1

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)

About Morada Senior Living: Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. 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 care 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 a Director of Culinary Services to join our team. Responsibilities: Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Cooks and carves meats, and prepares dishes. Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Inventories food items monthly. Conducts regular Quality Assurance Audits. Practices safe and sanitary food handling. Practices all safety and loss prevention procedures. Negotiates and signs food service agreements with vendors. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: Bachelor's degree in culinary arts program preferred. Minimum of 5 years of management experience in a food service environment. Must have successfully completed food safety training. Ability to handle multiple priorities and work in a fast-paced environment. Proficient organizational skills and ability to meet deadlines. Strong computer skills. Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. If having a direct impact on the lives of others is appealing to you, apply today and join our team! No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V

Culpepper Cattle Co - Rockwall At Culpepper Cattle Co, we're serving up bold Tex-Mex flavors, delicious steaks, and margaritas made the right way. We believe in East Texas hospitality - warm, rowdy, and always genuine. Our team is the heartbeat of that spirit, making every guest feel like they just pulled up a chair at home. We are hiring an Executive Chef to lead culinary execution, kitchen leadership, and operational excellence at Culpepper Cattle Co in Rockwall. This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution. This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment. Expectations Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution Set and uphold kitchen standards across prep, line execution, cleanliness, and organization Hire, train, coach, and develop BOH leaders and hourly team members Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms Ensure consistent execution of recipes, portioning, and plating across all shifts Maintain strong prep systems and clear communication to support volume and service flow Conduct regular kitchen walk-throughs, line checks, and performance coaching Support menu updates and rollouts by translating standards into clear training and execution Uphold health, safety, and sanitation standards at all times Contribute operational insight and feedback to support future menu and brand evolution Ideal Candidate Proven culinary leader with experience in high-volume, quality-focused restaurants Strong technical foundation and hands-on kitchen leadership skills Experience working with high-quality proteins and hands-on prep and production Operationally minded with a clear understanding of cost control and consistency Skilled coach and mentor who develops people and builds strong teams Organized, disciplined, and calm under pressure Excited to grow with a brand and expand responsibility over time Other Essential Job Requirements Must be able to stand and walk for extended periods, often the majority of a shift. Frequently required to lift and carry up to 25-30 lbs (e.g., cases of product, small equipment). Work 50-60 hours per week. Occasionally required to lift and carry up to 50 lbs with assistance. Comfortable bending, reaching, and working in fast-paced, high-energy environments. Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals. Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures. Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times. Occasionally required to lift up to 150 lbs with the help of equipment like a dolly. Occasionally required to speak in front of large groups, including team members and guests. May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

MFG is hiring an experienced Chef De Cuisine 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.