Chef jobs in Laredo, TX - 2,390 jobs

Executive Sous Chef - North Clubhouse Reports To: Executive Chef Department: Food & Beverage FLSA Status: Exempt Direct Reports: Sous Chefs - Leonard's & Hawk's Landing The Executive Sous Chef is the second-in-command for all culinary operations within the North Clubhouse. This role is responsible for the daily execution, leadership, and financial performance of a multi-outlet, high-volume private club culinary program exceeding $10 million in annual F&B revenue. The Executive Sous Chef ensures consistent culinary excellence, disciplined execution, and elevated member experiences across Leonard's, Hawk's Landing, banquets, and special events while fostering a professional, accountable, and development-focused kitchen culture aligned with Colonial Country Club's standards and values. Essential Duties & Responsibilities: Leadership & Operations · Lead and oversee daily culinary operations across all North Clubhouse outlets, events, and banquet functions. · Directly manage and develop the Sous Chefs of Leonard's and Hawk's Landing, ensuring consistency in standards, execution, and leadership approach. · Uphold and reinforce a culture of excellence, professionalism, and hospitality within all kitchen teams. · Maintain strong collaboration with Food & Beverage leadership, Front-of-House managers, and Club leadership. Culinary Excellence & Menu Execution: · Partner with the Executive Chef on menu development, seasonal changes, signature experiences, and special programming. · Ensure menus align with club identity, member expectations, operational efficiency, and financial targets. · Maintain strict standards for food quality, taste, presentation, portioning, and consistency across all outlets. · Lead execution for high-profile member events, tournaments, holidays, and VIP functions. Financial & Business Management · Actively manage food cost, labor cost, and kitchen controllables to meet or exceed budget expectations. · Oversee inventory management, purchasing, and vendor relationships in coordination with the Executive Chef. · Analyze financial reports and KPIs, identifying trends, risks, and opportunities for improvement. · Support annual budgeting, forecasting, and long-range culinary planning. Talent Development & Team Building: · Recruit, train, mentor, and retain high-performing culinary talent. · Develop structured training programs, SOPs, and succession plans for sous chefs and key culinary positions. · Conduct performance evaluations and manage corrective action in partnership with HR and F&B leadership. · Ensure proper staffing models, cross-training, and scheduling to support business volume and service standards. Standards, Safety & Compliance: · Enforce all food safety, sanitation, and health department regulations; lead self-inspection and audit programs. · Ensure compliance with Club policies, brand standards, and best-in-class private club practices. · Maintain clean, safe, organized, and inspection-ready kitchens at all times. Communication & Collaboration: · Serve as a primary liaison between BOH and FOH leadership to ensure seamless service execution. · Participate in leadership meetings, pre-service briefings, and post-event reviews. · Communicate expectations clearly and consistently across all culinary teams. Skills & Competencies: · Advanced culinary knowledge across multiple cuisines and service styles. · Proven ability to lead multi-outlet, high-volume operations. · Strong financial acumen with experience managing $10M+ F&B operations or equivalent. · Exceptional leadership, coaching, and team-building skills. · High emotional intelligence and ability to lead under pressure. · Proficient in Microsoft Office, inventory systems, purchasing platforms, and recipe costing tools. · Excellent written and verbal communication skills. Qualifications: · Culinary degree or equivalent professional experience required. · Minimum 7-10 years of progressive culinary leadership experience, with senior-level experience in a private club, luxury resort, or high-end hospitality environment preferred. · Demonstrated experience acting in a #2 leadership role with responsibility for full kitchen operations. · ServSafe Food Manager Certification (or ability to obtain within 30 days). · Flexibility to work nights, weekends, holidays, and major Club events. · Pastry or baking experience is a plus. Physical Requirements: · Ability to stand and walk for extended periods. · Ability to lift and carry up to 50 pounds. · Capability to perform hands-on culinary tasks in a fast-paced kitchen environment. Benefits: · Medical, Dental, and Vision Insurance · Disability and Life Insurance · Health Reimbursement Arrangement (HRA) · 401(k) with up to 4% employer match · Paid Time Off (PTO) · Complimentary daily staff meal · Professional development, certifications, and scholarship opportunities · Employee recognition and engagement programs

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.

Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members' space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Sous Chef at SEIA is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires a strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen. Your Responsibilities: Lead daily kitchen operations, including prep, production, and service execution, ensuring consistency, quality, and timing. Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods. Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition. Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism. Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste. Ensure full compliance with health, safety, sanitation, and HACCP standards at all times. Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow. Support scheduling, prep planning, and daily task assignment as directed by culinary leadership. Uphold SEIA culinary standards, discipline, and professionalism at all times. Support opening and closing kitchen procedures as assigned. Your Qualifications: • 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining. • Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques. • Proven leadership experience with the ability to lead teams calmly and effectively during service. • Strong organizational skills, time management, and attention to detail. • Clear communication skills and ability to collaborate across kitchen leadership roles. • Ability to thrive in a fast-paced, high-pressure kitchen environment. • Flexible availability, including evenings, weekends, and holidays. • Genuine passion for Italian cuisine, leadership, and culinary excellence. What We Offer: Comprehensive Medical, Dental, and Vision Insurance Pre-Tax Commuter Benefits Employee Assistance Program Pet Insurance Discounts Benefits Hub Discounts Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

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.

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! Fast hiring pr Line Cook, Cook, Restaurant

LifeWorks is seeking an Executive Chef to helm the kitchen of our bustling dining operation! We are a high-energy, high-volume cafe that serves up delicious, from-scratch meals. In this role, you'll oversee the daily operations of our high-volume cafe, create and prepare delicious, from-scratch meals in large batches, ensuring every dish meets our high standards, in addition to supervising and coaching a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high-volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time-management skills to keep up with our fast-paced environment, and strong leadership skills with the ability to manage and inspire a team with varying skill levels. This is a Monday - Friday schedule - no nights, no weekends, offering a great work-life balance. We encourage creativity and trending food knowledge, giving you the freedom to innovate and bring fresh ideas to the table. Our high-volume kitchen provides an exciting pace and opportunity for internal growth for those looking to advance their culinary career. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement-and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Plano Nearest Secondary Market: Dallas

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

As the Line Cook, you will be responsible for completing all assigned prep work, setting up the cooks station, and maintaining product presentation, product quality, and cook time standards. This role will prepare all menu items according to Applebe Line Cook, Cook

5542 S Padre Island Dr Corpus Christi, TX 78411 Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! Fast hiring process Flexible part-time or full-time schedule Growth opportunities Great team atmosphere and culture Responsibilities Properly learn and execute all of our recipe procedures Maintain cleanliness throughout kitchen Follow company safety and sanitation policies and procedures Communicate ticket times to Team Members Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You Friendly, warm, and caring demeanor with Team Members Thinks and acts quickly in a fast-paced, high-volume environment Ability to use slicers, mixers, grinders, food processors, etc. Prior experience preferred in a similar food and beverage service and preparation position

Job Description Chef de Cuisine Club Mission "The premier private club experience, Laredo Country Club provides a family-oriented social setting devoted to promoting exceptional sport, dining, social and recreational member experiences. Our club is the place to be in Laredo with a warm friendly atmosphere for our family of members and staff." Club Vision "Our Family's Second Home" Employee Mission "To empower our family of employees through fostering a positive environment, we will provide the most vibrant atmosphere with quality amenities as the premier country club in South Texas, while enhancing the club experience by always striving for excellent service." Position Description We are looking for an experienced Chef de Cuisine to be the culinary leader responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and safety. This role plays a key part in menu development, staff training, cost control, and maintaining an efficient, positive, and professional kitchen environment. As the restaurant is in its opening phase, the Chef de Cuisine will also collaborate closely with the GM and Executive Chef to establish operational systems, workflows, and culinary standards. Key Responsibilities Culinary Leadership Lead daily kitchen operations with professionalism and efficiency. Develop, test, and implement menus aligned with the restaurant's concept and brand identity. Ensure consistent food quality, flavor profiles, and presentation standards. Maintain a culture of creativity, discipline, and excellence. Kitchen Management Oversee kitchen staff scheduling, task allocation, and performance. Train and mentor cooks, prep staff, stewards, and culinary apprentices. Conduct pre-shift meetings and ensure all team members understand daily priorities. Maintain cleanliness, organization, and safety according to health department regulations. Cost & Inventory Control Manage food cost targets through portion control, yield optimization, and waste reduction. Create and update prep sheets, order guides, and recipe costing sheets. Oversee inventory, purchasing, and vendor relationships. Ensure proper receiving, storage, labeling, and rotation procedures (FIFO). Quality & Safety Ensure full compliance with local health department standards. Implement and maintain HACCP or equivalent food safety procedures. Conduct routine line checks and ensure all stations are set and fully stocked. Address issues proactively and maintain a safe working environment. Required Qualifications Minimum 5-7 years of professional kitchen experience, including at least 2 years in a leadership role (Sous Chef or Chef de Cuisine). Strong knowledge of kitchen operations, menu development, and culinary techniques. Experience with restaurant openings is a strong plus. Ability to lead and motivate teams in high-pressure environments. Strong understanding of food cost management and kitchen financials. Knowledge of food safety regulations and certifications (ServSafe or equivalent). Benefits Competitive rate Performance Bonus - Tiered Scale Paid Vacation with rollover or payout Sick and Personal Time Off Uniforms provided by the Club Furthermore The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skill that may be required. How to Apply Apply online at **************** under "Join Our Team" or via email to Mrs. Daniela Groogan, Human Resources Director at ************************ Please attach a resume and references.

With over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation * Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. * Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table's passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality. * Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. * Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance * Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. * Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. * Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support * Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. * Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. * Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance * Ensure compliance with food safety standards, local health codes, and sanitation regulations. * Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. * Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. * May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. * Ensure store safety and cleanliness, addressing any maintenance needs promptly. * Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. * Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements * Ability to communicate verbally and work cooperatively with associates and customers. * Ability to remain standing for up to 4 hours at a time. * Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. * The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. * Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. * Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. * Ability to lift and/or move merchandise weighing up to 50 lbs. * Ability to ascend/descend ladders to retrieve and/or move merchandise. * Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. * Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. * Regular and predictable attendance with the flexibility to adjust class assignments based on demand. * Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience * Must be 21 years of age or older at the time of employment. * A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. * 1-2 years of kitchen operations experience. * Valid Food Manager Certification. * Excellent communication, problem-solving, and decision-making abilities. * Passion for community engagement and providing exceptional customer experiences. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to [email protected]. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact [email protected]. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at **************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - See additional job details and benefits below Combining quality and bold FLAVOR starts with our Line Cooks. They bring it… every steak, every time. Get our Guests Fired Up by… * Prepares high quality food items to order * Follows recipes and presentation guidelines * Ensures proper food safety and sanitation standards And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) HIRING & TRAINING NOW - P.F. Chang's is opening NEW location in LAREDO! Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Pantry Cook, Drahma, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. Come join the Carrabba's Family as a Line Cook, where you will passionately prepare, portion, and cook food items to our quality specifications. As a Line Cook, you will be committed to safe food handling, cleanliness, and sanitation standards while preparing food with proper safety equipment, tools, and recipe specifications. Line Cook responsibilities also include: * Following established food safety guidelines, recipes, standards, and procedures * Maintaining a clean and food-safe environment * Passionately preparing, portioning, and/or cooking food items according to quality specifications * Assessing ingredients and items for freshness and quality, rotating product appropriately * Being a team player Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

Apply in ~60 Seconds Join Our Team: A career at Cinemark means you'll have epic opportunities to immerse yourself in our industry. But that's just the beginning - a front row seat means incredible growth as you bring new ideas to life to create an unforgettable experience for movie lovers worldwide. Role Summary: Cinemark Line Cooks are in the heart of the restaurant operation, using recipes to cook quality food in a fast-paced environment. Line Cooks play a vital role in creating a positive movie-going experience for our Guests by ensuring food items are fresh and taste great. Moviegoers are often in a hurry, so it is important that their orders are also produced in a timely manner. Line Cooks must possess high energy, be outgoing, and be a quality-driven team player. Ideal candidates have a strong desire to pursue culinary career paths in the future. Responsibilities: The essential duties and responsibilities of a Line Cook include, but are not limited to, the following: * Prepares all required items in accordance with approved recipes and portion controls * Follows and executes prep lists daily * Maintains cleanliness and proper storage of all food products in accordance with health and safety regulations * Maintains policies and procedures to minimize food waste and theft * Collaborates with server team to ensure that food orders are accurate * Cleans food preparation area and equipment after each use - excluding assembling/ disassembling the pizza dough sheeter if under 18 * Responsible for opening or closing a workstation (depending on scheduled shift) * Provides a professional image at all times through proper Cinemark culinary attire * Ensures that standard operating procedures and all preventative maintenance, safety, sanitation are consistently achieved * Consistently wipes down and sanitizes Employee and Guest high-contact areas * Properly utilizes Personal Protective Equipment while completing position-specific tasks * Adapts to the frequency and scope of required cleaning tasks * Monitors safety and or security issues (trip hazards, lighting, suspicious persons, etc.) and reports issues to management * Performs other work-related duties as assigned Requirements: * Must be at least 16 years of age * Completes basic food handling training and obtains any local or state mandated certification, health card, or food handlers permit where required * Team Members who work with alcohol are required to complete a Safe Alcohol Service training program * Availability to work flexible hours which include evenings, weekends, and holidays * Requires regular and consistent attendance * Has an energetic and friendly attitude during each shift * Provides excellent Guest service * Interpersonal skills include the ability to communicate (verbal and written) with all ages, genders, and personalities. Must be able to effectively and regularly converse in and comprehend English * Ability to work in a team environment and independently * Ability to take and follow direction * Responds with a sense of urgency Physical and Environmental Requirements: * Frequent bending, kneeling, and lifting up to 50 lbs. * Frequent standing, walking and reaching around the theater. * Noise level may be moderate to high at times. * Be able to work in a standing position for extended periods of time. Benefits Available: At Cinemark, we believe every team member should feel like a hero. Each career comes with a variety of blockbuster benefits for both hourly and salaried team members. * Employee Discount * 401(k) Matching* * Growth Opportunities * Education Assistance* * Health Benefits* * Parental Leave* * Paid Time Off* * Daily Pay* * Free Movies* * Benefits may vary by career category, so be sure to check the specific details on our career site. DISCLAIMER: This is intended only as a general guideline of your duties and responsibilities at Cinemark and is not a legally binding contract. Cinemark reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. All Cinemark theatres are designated smoke-free workplaces. This includes vapor, electronic, conventional, cigars, etc. Cinemark is an Equal Opportunity Employer

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? This position is eligible for tips! Comprehensive Benefits Package Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. Voluntary Short Term Disability Insurance - Employee Paid. Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor.

Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members' space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Pastry Sous Chef at SEIA is responsible for leading daily pastry operations while supporting the development, execution, and consistency of the restaurant's dessert and pastry program. This role requires strong technical skill in Italian pastry, disciplined execution, and the ability to lead and develop a team while maintaining quality, creativity, and cost control. Your Responsibilities: Oversee daily pastry production, ensuring consistent execution, quality, and presentation across all dessert and pastry offerings. Execute and contribute to the development of new desserts, pastries, and specials rooted in Italian tradition and seasonal ingredients. Support menu planning and tastings in collaboration with the Executive Pastry Chef and culinary leadership. Lead, train, and mentor pastry cooks and interns, setting clear expectations for technique, organization, and professionalism. Maintain organization, cleanliness, and readiness of the pastry kitchen in compliance with health, safety, and HACCP standards. Manage inventory, ordering, and proper storage of pastry ingredients while maintaining cost discipline and minimizing waste. Ensure accurate recipe execution, portioning, and adherence to established standards. Support service execution as needed to ensure desserts are delivered accurately and on time. Assist with scheduling, prep planning, and daily task assignment within the pastry team. Uphold SEIA culinary standards, discipline, and professionalism at all times. Your Qualifications: 3-5 years of experience in a professional pastry kitchen, preferably within Italian-focused or fine dining environments. Strong technical knowledge of Italian pastries, desserts, and baking techniques. Proven leadership experience with the ability to train, guide, and motivate a pastry team. Strong organizational skills and attention to detail. Ability to manage multiple priorities in a high-standard, fast-paced kitchen environment. Clear communication skills and collaborative working style. Ability to work flexible schedules, including early mornings, weekends, and holidays. Genuine passion for pastry, craftsmanship, and culinary excellence. What We Offer: Comprehensive Medical, Dental, and Vision Insurance Pre-Tax Commuter Benefits Employee Assistance Program Pet Insurance Discounts Benefits Hub Discounts Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

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