Chef jobs in Irving, TX

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 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 Oversee 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 5 years of Culinary Management experience, with at least 2 years as an Executive Chef 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 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 $125,000.00 - USD $140,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef 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 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

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 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!

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 DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

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:

Description: Executive Chef 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 Position Summary: 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. Requirements:

Job Description About 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 leader 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.

Executive Sous Chef at Brookhaven Country Club | Premier Golf in Farmers Branch, TX 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.

Job Description Sous Chef Vandelay Hospitality Group is looking for a Sous Chef! The Vandelay Hospitality Group Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Lead the kitchen opening, closing and other kitchen operations as directed Assist with interviewing, hiring, training and follow up with new team members Continuously cross-train, develop and mentor team members Lead pre-shift meetings and update the team on any key business and / or menu updates Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Create and maintain organizational systems in kitchens that reflect the flow of operations Ensure adherence to all local, state and federal laws and regulations Adhere to all disciplinary action guidelines set by the company Attend and participate in weekly manager meetings Requirements High school diploma or GED required; Culinary degree preferred 2+ years of full-service restaurant management experience Results driven, trustworthy and team oriented Must be able to lift to 50 pounds Availability to work during business hours, including weekends and evenings Must be able to work standing and walking for extended periods of time Perks Medical, Vision and Dental insurance Paid time off Rapid career growth and development Closed Christmas, Thanksgiving and the 4th of July 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 Executive Sous Chef Vandelay Hospitality Group is looking for an Executive Sous Chef! The Vandelay Hospitality Group Executive Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Lead the kitchen opening, closing and other kitchen operations as directed Assist with interviewing, hiring, training and follow up with new team members Continuously cross-train, develop and mentor team members Lead pre-shift meetings and update the team on any key business and / or menu updates Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Create and maintain organizational systems in kitchens that reflect the flow of operations Ensure adherence to all local, state and federal laws and regulations Adhere to all disciplinary action guidelines set by the company Attend and participate in weekly manager meetings Requirements High school diploma or GED required; Culinary degree preferred 2+ years of full-service restaurant management experience Results driven, trustworthy and team oriented Must be able to lift to 50 pounds Availability to work during business hours, including weekends and evenings Must be able to work standing and walking for extended periods of time Perks Medical, Vision and Dental insurance Paid time off Rapid career growth and development Closed Christmas, Thanksgiving and the 4th of July 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 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 Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Lead the kitchen opening, closing and other kitchen operations as directed Assist with interviewing, hiring, training and follow up with new team members Continuously cross-train, develop and mentor team members Lead pre-shift meetings and update the team on any key business and / or menu updates Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Create and maintain organizational systems in kitchens that reflect the flow of operations Ensure adherence to all local, state and federal laws and regulations Adhere to all disciplinary action guidelines set by the company Attend and participate in weekly manager meetings 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 culinary 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 Manager in 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 leader 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 DescriptionBenefits: Competitive salary Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance About Us We are looking for a Sous Chef to lead our opening team of Night Rooster in Dallas, TX! From Hooper Hospitality Concepts, Night Rooster is set to debut in the Dallas Design District this Fall as an elevated Chinese restaurant and lounge. Focusing on Classic Chinese cuisine and creating an upscale traditional Chinese dining experience using Texas sourced ingredients. Night Rooster will feature a cocktail program with a heavy emphasis on Asian whiskeys, International Wines, and Sake with an abundance of house made mixers and infusions. The interior is Modern-Asian inspired, with a dark and moody 'Orient Express' atmosphere, with the exteriors contrasted with wood and Iron Ore brick. Position Summary The Executive Chef is responsible for overseeing all culinary operations and staff within the heart-of-house, with a specific focus on the execution of authentic and contemporary Asian cuisine. This position ensures the highest standards of food quality, consistency, and presentation while maintaining compliance with company policies, sanitation, and cost-control objectives. The Executive Chef leads all kitchen staff with professionalism, integrity, and respect while fostering a culture of excellence, teamwork, and hospitality. Duties and Responsibilities Lead and manage all culinary operations for the heart-of-house, ensuring seamless daily service, menu execution, and product consistency. Supervise and coordinate all kitchen operations related to Chinese cuisine, including wok stations, sushi or noodle stations, and specialty menu items. Develop and implement menus that integrate modern and traditional Asian flavors, including noodle dishes, dim sum, sauces, and regional specialties. Ensure compliance with all company recipes, plating, and portion standards while monitoring kitchen workflow for efficiency. Maintain quality and consistency of food presentation, portioning, and taste. Conduct hiring, training, coaching, and performance evaluations for all heart-of-house employees. Maintain the general cleanliness and organization of all kitchen areas and ensure Department of Health and company sanitation compliance. Partner with the General Manager to manage labor, inventory, purchasing, and monthly Profit & Loss performance. Supervise and ensure the proper use and maintenance of all kitchen equipment and mechanical systems. Lead service execution for daily operations, banquets, catering, take-out, and offsite events. Develop and execute seasonal and special menus, incorporating innovative Asian cooking techniques and presentation. Conduct regular staff training on wok skills, cleaver handling, and traditional sauce and noodle preparation. Coach and develop culinary staff by setting clear performance standards and providing growth opportunities. Foster collaboration between the kitchen and front-of-house teams to ensure guest satisfaction and operational excellence. Ideal Candidate Minimum 5 years of progressive culinary experience, including 3 years in a leadership role (Executive Chef or Senior Sous Chef) in a high-volume restaurant Food Handling Certification (ServSafe or equivalent) Strong menu development, leadership, and cost-control skills Demonstrated proficiency with food costing, inventory systems, and P&L management Excellent communication, organizational, and multitasking skills Proficient with Microsoft Office (Word, Excel, Outlook), POS systems, and kitchen management software Fast-paced kitchen environment requiring extended periods of standing, lifting, and bending Must be able to lift up to 50 lbs Exposure to heat, steam, and cleaning chemicals Must be able to work a flexible schedule including nights, weekends, and holidays Requires repetitive motions and coordination during food preparation and service We offer competitive pay, benefits, and PTO!

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 $25.50/hour, automatic raise to $26.50/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)

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)

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 JOB CODE: 1002299

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

The Executive Sous Chef works closely with the Executive Chef and Chef De Cuisine to manage the overall operations of the Middleby innovation show kitchen located in Lewisville, Texas. The show kitchen operates Monday through Friday from 8:00 am to 5:00 pm, plus some after-hour events. Key aspects of this position include participation in equipment and cooking demonstrations, social media programs, all private dining events of various sizes and responsibility for the day-to-day operation of the facility; for example, stocking the kitchen, maintenance issues, equipment service issues, subcontractor work (cleaning services), etc. Quality and Excellence: These qualities are measured and evaluated through the superior execution of scheduled weekly events and the delivery of a "5-Star Experience" for all groups of Middleby guests, employees, or other VIPs. The "5 Star Experience" exceeds customer expectations through routinely excellent performance with regard to planning/organization, creativity, hospitality/customer service, equipment knowledge, cleanliness and food safety, cooking proficiency, effective demonstration delivery, precise timing and problem solving. Essential Functions * Represent all of Middleby's brands as a hospitable, knowledgeable and professional Global Culinary Ambassador * Learn all Middleby's equipment and how to sell each brand and its technology - from Combi's to IoT. * Cooks and manage the food storage aspect of the MIK. * Effectively present and demonstrate Middleby's commercial products credibly through knowledgeable and on-trend cooking demonstrations and presentations * Executes all events within corporate budgetary guidelines * Learn and assist with IT tasks within Show Kitchen. Live streaming presentation, AV, and light controls, for example * Manages the upkeep, cleaning and maintenance of assets, equipment and facilities. * Coordinates with the Executive Chef and Middleby marketing department to provide a substantial, continuous and comprehensive social media presence. * Requisitions and receives supplies and maintains appropriate inventory levels for actual business volume. * Develops and curates standard corporate recipe files * Coordinates relationships with food manufacturers, food distribution companies, and foodservice consultants to assist and participate in demonstrations at the facility * Any additional duties as assigned Education and Experience Requirements * Associate's degree in a related field and/or culinary training certification from an accredited institution required. * Minimum of five (5) years of related experience. Knowledge, Skills, and Abilities * Ability to read and accurately interpret documents such as P&L statements, schedules, vendor invoices, and procedure manuals. * Ability to prepare routine reports and correspondence, and to summarize findings from investigations. * Strong verbal communication skills, with the ability to present effectively before customers, industry partners, department executives, senior management, and employees. * Proficient in performing mathematical operations including addition, subtraction, multiplication, and division in all units of measure, using whole numbers, fractions, and decimals. * Ability to calculate financial figures and amounts such as accruals, commissions, proportions, and percentages. * Proficiency in Microsoft Office Suite and related software programs. * Technologically proficient, with demonstrated competence using multiple social media platforms. * Ability to apply common sense understanding to execute instructions delivered in written, oral, or diagram form. * Skilled in handling and resolving employee-related issues with professionalism and discretion. * Strong team-building and coordination skills. * Excellent interpersonal skills with the ability to meet deadlines, manage multiple priorities, and work independently. * Committed to continuous improvement and professional development. * Reliable and punctual; consistently meets company attendance standards. * Maintains a polished, professional demeanor at all times, including personal presentation and grooming.

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.