Chef jobs in Pflugerville, TX - 348 jobs

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelineswhile following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position mayvary by location based on client requirements and business needs. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. 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 Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout 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.

Our mission goes far beyond delivering healthy and tasty meals to our guests. We are a purpose-driven organization, dedicated to and passionate about delivering nourishment, quite simply, at its very best. Whether it is sourcing the highest quality ingredients, constantly innovating our menu, or taking care of our guests and team members as though they are family, we are relentless in our commitment to providing an unmatched dining experience of the highest level. We believe that optimal health and wellness start with nourishment. Our culinary philosophy centers around using the freshest, nutritionally dense, consciously-sourced quality ingredients to deliver micro and macro nutrients through our innovative and flavorful menu. Not only do you taste the difference, you feel it too. We are seeking a highly organized and detail-oriented individual to join the The Well team as a Chef de Cuisine. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards at all times. What to Expect & Leading the Team: You are a teacher with a supportive leadership style Ability to estimate food consumption and requisition or purchase food Establishes result-oriented objectives for the kitchen as well as personal objectives regarding professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands-on support as required Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service Supervises and supports all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control You are constantly in motion Adapting to changes and adjustments on the fly Gladly taking responsibility and not leaving it to others Desired Qualifications: Has five (3) or more years of experience in a supervisory / leadership role in a high volume kitchen; Head Chef or Sous Chef preferred Must be able to obtain all work cards Must be able to work in the United States without sponsorship Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have an exceptional personality and hospitality-driven attitude Proven Leadership and training skills Dedicated and willing to go above and beyond Must be able to work in a fast-paced, guest service-driven environment Supports an environment of team member growth and development Clear, concise, written, and verbal communication skills

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

Job Description 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

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef of Commodore Perry Estate will lead the next chapter of one of Austin's most beloved dining destinations, overseeing the acclaimed Lutie's Garden Restaurant and defining the culinary vision across the Estate. This role calls for a chef of talent, taste, and creative conviction. Someone who cooks with a point of view, leads with generosity, and brings an effortless sense of style to every plate. The Executive Chef will carry forward what makes Lutie's special; soulful, seasonal, and expressive, while evolving it into a new era of innovation and acclaim. Set within the lush, historic grounds of the Estate, Lutie's Garden Restaurant is a living expression of Austin's energy: refined but relaxed, modern yet deeply connected to the land. The Executive Chef will shape a cuisine that celebrates Texas terroir, balances simplicity and sophistication, and captures the spirit of convivial, high-craft dining. From vibrant produce to collaborations with Texas' best farmers, ranchers, and makers, every dish will tell a story of craft, connection, and flavor. The chef will lead with curiosity, precision, and joy. Building a kitchen culture where technique, generosity, and originality coexist beautifully. This is an opportunity to create a restaurant that defines modern Austin dining. One that feels alive, magnetic, and unmistakably personal. Key Responsibilities Lead the evolution of Lutie's Garden Restaurant, driving its culinary vision with daring creativity, technical mastery, and an unwavering devotion to ingredient integrity. Craft a cuisine of substance and style. Rooted in regional sourcing, elevated by global influence, and unified by a confident, original voice. Build and inspire a high-performance kitchen brigade, nurturing talent and fostering a culture of mentorship, collaboration, and excellence. Shape the broader culinary narrative of Commodore Perry Estate, ensuring every touchpoint, from the Mansion's breakfast to bespoke events, carries the same artistic fingerprint as Lutie's. Engage actively with guests, media, and the local community, serving as the culinary face of the Estate and a tastemaker in Austin's dynamic food scene. Partner closely with leadership and ownership to ensure Lutie's continues to achieve critical and commercial success while deepening its creative impact. Steward financial performance with discipline and foresight, balancing artistry with operational excellence. Collaborate on culinary programming and activations, from garden dinners and winemaker collaborations to chef residencies and national events that showcase Lutie's as a destination restaurant. Qualifications At least 5 years in a Chef de Cuisine or Executive Chef role at an acclaimed, ingredient-driven restaurant known for creativity and precision. A restaurant chef's DNA. Bold, hands-on, flavor-obsessed, and attuned to the rhythm of service and seasonality. Proven leadership in developing teams, driving consistency, and fostering innovation. Strong business and operational acumen; able to scale creativity responsibly. Deep respect for regional sourcing and craftsmanship; genuine connection to the land, ingredients, and community. Excellent communicator and storyteller. Able to articulate a culinary vision to teams, media, and guests with authenticity and charisma. Culinary degree or equivalent experience. Eligible to work in the United States. Additional Information At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences. We are a team of unique individuals who are all driven by excellence. Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people's lives -- those of our guests, our team members, our owners and the community around us. If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family. 4100 Red River Holdings LLC is an Equal Opportunity Employer, M/F/D/V. 4100 Red River Holdings LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, 4100 Red River Holdings LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Role OverviewSodexo is seeking an experienced Executive Chef 2 to lead culinary operations at St. David's Round Rock Medical Center. This role is responsible for delivering high-quality, nutritious, and patient-centered meals while ensuring compliance with healthcare safety and sanitation standards. The Executive Chef leads culinary teams, drives menu innovation, supports patient satisfaction initiatives, and partners closely with operations and clinical teams to enhance the overall dining experience. The ideal candidate is a strong leader with healthcare or high-volume culinary experience and a passion for quality, service, and continuous improvement. What You'll Doimplement and standardize all culinary systems and procedures for hospital;manage, direct, and mentor frontline staff;procurement and purchasing;create menus based on client needs;implement innovative and fresh ideas in retail, catering, and patient services;create interpersonal relationships with client. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background with the ability to produce and present a high quality standard of food;menu planning experience and a strong understanding of current culinary trendsstrong management skills and experience;proficient computer skills, highly organized, and detail-focused;a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; ServSafe Certified with proven working knowledge of HAACP; and/or;C. E. C. (Certified Executive Chef) a plus. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef of Commodore Perry Estate will lead the next chapter of one of Austin's most beloved dining destinations, overseeing the acclaimed Lutie's Garden Restaurant and defining the culinary vision across the Estate. This role calls for a chef of talent, taste, and creative conviction. Someone who cooks with a point of view, leads with generosity, and brings an effortless sense of style to every plate. The Executive Chef will carry forward what makes Lutie's special; soulful, seasonal, and expressive, while evolving it into a new era of innovation and acclaim. Set within the lush, historic grounds of the Estate, Lutie's Garden Restaurant is a living expression of Austin's energy: refined but relaxed, modern yet deeply connected to the land. The Executive Chef will shape a cuisine that celebrates Texas terroir, balances simplicity and sophistication, and captures the spirit of convivial, high-craft dining. From vibrant produce to collaborations with Texas' best farmers, ranchers, and makers, every dish will tell a story of craft, connection, and flavor. The chef will lead with curiosity, precision, and joy. Building a kitchen culture where technique, generosity, and originality coexist beautifully. This is an opportunity to create a restaurant that defines modern Austin dining. One that feels alive, magnetic, and unmistakably personal. Key Responsibilities Lead the evolution of Lutie's Garden Restaurant, driving its culinary vision with daring creativity, technical mastery, and an unwavering devotion to ingredient integrity. Craft a cuisine of substance and style. Rooted in regional sourcing, elevated by global influence, and unified by a confident, original voice. Build and inspire a high-performance kitchen brigade, nurturing talent and fostering a culture of mentorship, collaboration, and excellence. Shape the broader culinary narrative of Commodore Perry Estate, ensuring every touchpoint, from the Mansion's breakfast to bespoke events, carries the same artistic fingerprint as Lutie's. Engage actively with guests, media, and the local community, serving as the culinary face of the Estate and a tastemaker in Austin's dynamic food scene. Partner closely with leadership and ownership to ensure Lutie's continues to achieve critical and commercial success while deepening its creative impact. Steward financial performance with discipline and foresight, balancing artistry with operational excellence. Collaborate on culinary programming and activations, from garden dinners and winemaker collaborations to chef residencies and national events that showcase Lutie's as a destination restaurant. Qualifications At least 5 years in a Chef de Cuisine or Executive Chef role at an acclaimed, ingredient-driven restaurant known for creativity and precision. A restaurant chef's DNA. Bold, hands-on, flavor-obsessed, and attuned to the rhythm of service and seasonality. Proven leadership in developing teams, driving consistency, and fostering innovation. Strong business and operational acumen; able to scale creativity responsibly. Deep respect for regional sourcing and craftsmanship; genuine connection to the land, ingredients, and community. Excellent communicator and storyteller. Able to articulate a culinary vision to teams, media, and guests with authenticity and charisma. Culinary degree or equivalent experience. Eligible to work in the United States. Additional Information At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences. We are a team of unique individuals who are all driven by excellence. Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people's lives -- those of our guests, our team members, our owners and the community around us. If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family. 4100 Red River Holdings LLC is an Equal Opportunity Employer, M/F/D/V. 4100 Red River Holdings LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, 4100 Red River Holdings LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Overview Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie's wonderland. Our commitment beyond the plate is another reason we're a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food. Job Description - Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters - The Executive Chef is responsible for the total operation and financial results of the Chef's Case and Cafe on the Run. - The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. May offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, and performance. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Requirements: - Proven leadership experience in a complex environment with multiple direct reports - Culinary Arts Degree or equivalent - Excellent customer service skills - Assist in new product development and menu costing - Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred - Excellent communication and organization skills - Excellent culinary and food processing skills - Experience in ordering, inventory maintenance, and shrink control - Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment - Ability to supervise, train, and cross-train kitchen staff - Maintain sanitation standards throughout the work area - Ability to work a flexible schedule, including opening, closing, and weekend shifts. Equal Opportunity Employment/Drug Free Workplace 07-2018

Job DescriptionBenefits: 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off We are a rapidly growing, chef-driven catering and meal-production company serving corporate clients, high level athletes, school districts, and aviation partners. We are seeking an Executive Chef who can lead a high-volume kitchen with precision, integrity, and heart, someone who is as committed to operational excellence as they are to beautiful, thoughtful food. We are committed to producing clean, food that is part of the solution. This is a leadership role for someone who thrives in scaling systems, developing people, and delivering consistent, impeccable quality at volume. Our Core Values (Your leadership must embody and model all seven they are the heartbeat of our kitchen.) 1. Focus on solutions. You operate from a place of calm problem-solving. You anticipate issues, improve systems, and keep production moving smoothly. 2. Embrace teamwork. You build a collaborative, supportive, and communicative kitchen culture where every team member feels respected and valued. 3. Passion for our product. You care deeply about food flavor, technique, plating standards, quality, and macro accuracy. Excellence matters to you. 4. Love of our craft: food, service & community. You see food as service. You take pride in feeding communities, partners, and guests with intention and care. 5. Integrity in all aspects of our day. You model honesty, reliability, transparency, and high standards. You never cut corners ever. 6. Respect for our kitchen: keep it clean, organized & friendly. You maintain and enforce a clean, safe, high-functioning culinary environment rooted in respect and professionalism. 7. Be coachable. You lead with humility. You give feedback clearly and kindly and you welcome feedback in return. Role Overview The Executive Chef oversees all culinary operations, menu execution, production systems, food safety, and kitchen leadership for a high-volume environment. You will manage a growing team, streamline workflows, maintain quality standards, and help elevate the next chapter of Fibonacci Food. You work closely with the founder and Operations Manager to seamlessly produce beautiful food that we can all be proud of. Key Responsibilities Leadership & Team Development Lead, train, and mentor a team of prep cooks, line cooks, and sous chefs Foster a positive, accountable, solution-oriented culture Conduct performance reviews, coaching, and training plans Ensure daily adherence to core values, SOPs, and culinary standards Production & Quality Execution Oversee high-volume batch cooking for catering, meal prep, and aviation clients Ensure macro accuracy, consistency, and plating quality Maintain tight control over yields, waste, and recipe compliance Oversee daily prep lists, production pacing, and line checks Menu & Systems Management Refine and standardize recipes and SOPs Develop scalable systems that balance quality with efficiency Support R&D for new menus, seasonal dishes, and client-specific builds Ensure all recipes are documented, accurate, and repeatable Food Safety & Kitchen Operations Enforce HACCP, FIFO, labeling, storage, and sanitation standards Ensure compliance with local health department regulations as well as 3rd party kitchen auditing firms. Maintain equipment, schedule preventive maintenance, and manage vendors Administrative & Strategic Responsibilities Collaborate with leadership on production scheduling and forecasting Manage food & labor cost targets Track inventory, oversee ordering, and work with procurement partners Participate in planning for growth, scaling, and new client opportunities Qualifications 5+ years professional leadership experience (Executive Chef, CDC, or Sous in high-volume environment) Experience with batch cooking, catering, commissary kitchens, or large-scale production Strong understanding of costing, yields, and operational efficiency Excellent leadership, communication, and conflict-resolution skills Ability to thrive in a dynamic, fast-growing environment Mastery of sanitation, safety, and commercial equipment Passion for culinary craft and commitment to consistency and quality Schedule & Compensation Full-time role (primarily Monday Friday; some weekends depending on production cycles) Competitive salary based on experience Paid time off, team meals, and leadership development opportunities A chance to grow with a company scaling rapidly in corporate, school, and aviation sectors Please include a cover letter and follow this link ************************************************* to complete an Aptive Index Assesment. You will not be considered for this position if you do not: 1. include a cover letter explaining why you believe you would be an incredible candidate for this role 2. complete the Aptive Index Assesment with the link above 3. Speak English fluently Tell us why you believe you're the right person to lead a team built on craft, community, and unwavering standards. We can't wait to hear from you!

Do you want to work for the "Best Wine Bar in the World"? (~ The Moodie Davitt Report ~) We always have an opening for the BEST! In all of our Restaurants from Houston to Atlanta we carefully consider each prospective employee. You must possess and demonstrate a love for fine wine, food & hospitality, not just looking for a job. While your experience is important, we place personal attitude above all other factors. If you possess all of these qualities and are looking for your career to take flight, then let us hear from you. - We are looking for an Executive Chef with solid leadership and Kitchen management skills. The right candidate will be proficient in all aspects of food preparation and have a good knowledge of wine and wine pairings. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an acclaimed Wine bar that is gaining ground and growing nationwide Responsibilities Build a team rapport with General Manager and entire management Staff Maintain a positive and professional approach with coworkers and customers Plan and direct food preparation and culinary activities Collaborate with Culinary Director on menu creation and special menus Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit, Train, and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Interact with guests tableside Maintain and enforce uniform and Kitchen safety standards that conform to Austin Health Code Comply with nutrition and sanitation regulations Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Ability to follow the core standardized recipe and product specs Benefits 1 Week Vacation Health and Dental Insurance Employee Discount Bonus/Profit Sharing devita.hancock.hospitality+candidate+************************* #CB

Sustainably Sourced. Thoughtfully Delivered. NEPTUNE sushi offers carefully curated, intently crafted bowls and sushi for delivery and pickup only. We start with clean, premium ingredients, from responsibly sourced seafood to house-made sauces, and finish with meals that are made fresh to order, packaged to travel, and always full of flavor. We are seeking a highly organized and detail-oriented individual to join the NEPTUNE sushi team as a Chef de Cuisine. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards at all times. What to Expect & Leading the Team: You are a teacher with a supportive leadership style Current with traditional and western influenced culinary & sushi concepts, practices, and procedures Ability to estimate food consumption and requisition or purchase food Establishes result-oriented objectives for the kitchen as well as personal objectives in regards to professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands-on support as required Prepare all types of sushi, including maki, nigiri, and sashimi Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service Supervises and supports all sushi kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control Cut and prepare fish :) You are constantly in motion Adapting to changes and adjustments on the fly Gladly taking responsibility and not leaving it to others Desired Qualifications: Has five (3) or more years of experience in a supervisory / leadership role in a sushi kitchen; Head Sushi Chef or Sous Chef preferred Must be able to obtain all work cards Must be able to work in the United States without sponsorship Excellent knife skills and proficiency in various sushi techniques, such as cutting, slicing, rolling, and shaping sushi Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have an exceptional personality and hospitality-driven attitude Proven Leadership and training skills Dedicated and willing to go above and beyond Must be able to work in a fast-paced, guest service-driven environment Supports an environment of team member growth and development Clear, concise, written, and verbal communication skills

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

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 $26.01/hour, automatic raise to $27.01/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)

Locations: Choose from Austin, Round Rock, Cedar Park, Pflugerville, West Lake Hills, Lakeway, and/or Bee Cave. 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)

Job Title Executive Chef/Coordinator Evaluation Type Support Department Child Nutrition Pay Grade S3 FLSA Exempt Date Revised January 2026 Supervisor Director of Child Nutrition BASIC FUNCTION & RESPONSIBILITY: The Executive Chef for Bastrop ISD Child Nutrition Services is a management position responsible for leading and elevating the district's culinary program. As part of the district's transition to a self-operated model, this role is critical in designing and implementing professional culinary standards that align with federal, state, and local guidelines, while cultivating an inclusive and innovative student dining experience. The Executive Chef ensures the consistent delivery of high-quality, nutritious meals in accordance with USDA Child Nutrition Program requirements. This position also leads all aspects of staff culinary training, kitchen operations, and district-wide catering, and plays a key role in promoting the values of wellness, excellence, and food equity under the vision of Bastrop ISD. QUALIFICATIONS: Education/Certification: * Culinary degree from an accredited institution required * ServSafe Manager Certification required * Clear and valid Texas driver's license required Special Knowledge/Skills/Abilities: * Bilingual (English/Spanish) required * Knowledge of USDA/TDA Child Nutrition Program requirements, including NSLP, SBP, offer versus serve, and meal pattern standards * Knowledge of Texas procurement requirements, compliance standards, and audit readiness preferred * Knowledge of large-scale K-12 menu planning, scratch cooking, and standardized recipe development * Understanding of food safety regulations, HACCP principles, sanitation standards, and audit readiness * Ability to lead, train, and coach kitchen staff across multiple campuses * Ability to scale menus and recipes into consistent, repeatable production processes * Strong communication and collaboration skills with kitchen managers, dietitians, and operational leadership * Ability to balance culinary creativity with compliance, cost control, and operational realities * Knowledge of commodity utilization, inventory management, and waste reduction practices * Ability to problem-solve in real time and adapt to changing operational needs * Ability to build a culture of professionalism, consistency, accountability, and pride * Ability to support the district's mission by recognizing school food service as both an operational function and an act of service to students Experience: * Minimum of five (5) years of progressive senior-level culinary leadership experience required, including executive oversight of large-scale food service operations * Demonstrated success leading, developing, and supporting multi-site culinary teams, with a strong emphasis on coaching, collaboration, and consistent execution across locations * Proven experience fostering positive team culture while maintaining high standards for food quality, safety, and operational excellence * Experience guiding teams through catering operations, special events, and district- or enterprise-level initiatives * Advanced proficiency in inventory management, production forecasting, cost controls, and food service technology systems CHARACTERISTIC DUTIES & RESPONSIBILITIES: The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description. Main Duties & Responsibilities: * Establishes and enforces professional culinary standards that support excellence in food quality, safety, presentation, and customer service across all district campuses. * Leads menu development in partnership with the District Dietitian to ensure meals are culturally inclusive, student-approved, and fully compliant with USDA and TDA guidelines. * Oversees daily culinary operations including scratch cooking, batch production, recipe adherence, portion control, and allergen management. * Ensures full compliance with all regulatory agencies, including USDA, TDA, local health departments, and internal district policies for food safety, sanitation, HACCP procedures, and workplace safety. * Supervises and mentors' culinary staff, including campus kitchen leads, catering chefs, and production teams; conducts regular coaching, performance reviews, and training. * Creates and implements a professional development program for culinary staff, focusing on advanced cooking techniques, food safety, time and cost efficiency, and culinary innovation. * Monitors and controls food and labor costs, analyzes trends, and assists with procurement forecasting, inventory management, and vendor performance. * Leads the district's catering program, ensuring all special events, community meetings, and VIP functions reflect the district's culinary vision and professional excellence. * Works directly with kitchen leads to coach, support, and develop site-based culinary leadership in the consistent execution of menus, recipes, and professional standards. * Develops and standardizes recipes that emphasize scratch cooking, flavor diversity, nutritional quality, and regional appeal. * Champions student and community engagement through interactive events, hands-on culinary experiences, taste-testing opportunities, and culturally inspired food celebrations. * Maintains high standards for kitchen equipment care, food handling, storage, and cleanliness in compliance with Bastrop ISD expectations and applicable health codes. * Collaborates with the Director of Child Nutrition and senior leadership to align culinary strategy with district-wide goals for student health, satisfaction, and academic support. SUPERVISION EXERCISED: None MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: * Tools/Equipment Used: Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils * Posture: Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting * Motion: Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use * Lifting: Frequent moderate lifting and carrying (15-44 pounds) * Environment: Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment * Mental Demands: Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting

Executive Chef | Horseshoe Bay Resort Employment Type: Full-Time Steward Our Culinary Legacy The lake life is calling for a visionary leader. Horseshoe Bay Resort is seeking an Executive Chef-a culinary luminary to lead our award-winning team to new heights. Nestled on 7,000 acres in the heart of the Texas Hill Country, our resort is where luxury meets genuine Texas hospitality. As the Executive Chef, you are the steward of our kitchen operations, responsible for mentoring talent, driving financial success, and artfully preparing world-class cuisine. If you are a master of your craft with a passion for leadership and excellence, your success story starts here. Strategic Leadership & Kitchen Management As the leader of the culinary department, you will manage daily operations to ensure a consistent, high-quality product while maintaining a sophisticated guest experience. Key Responsibilities: Operational Excellence: Supervise all kitchen areas, ensuring compliance with resort standards, sanitation regulations, and safety protocols (OSHA, ASI, and Health Department). Financial Stewardship: Manage operating budgets, recommend capital expenditure (CAPEX) needs, and utilize menu engineering tools monthly to optimize costs and inventory. Team Development: Lead the recruitment, hiring, and training of culinary staff. Conduct performance appraisals and foster an "open door" culture of collaboration and trust. Culinary Artistry: Perform and oversee all methods of cookery, portion control, and garnishing. Ensure every plate meets the "Horseshoe Bay Standard" for taste and presentation. Guest Engagement: In our open-kitchen environments, interact with members and guests to build relationships and explain our culinary offerings. Strategic Planning: Coordinate with the Culinary Director to create costed menus, manage labor schedules via the Labor Management System, and estimate weekly production needs. Qualifications for Success Experience: * 4+ years of leadership experience in a high-volume culinary or food and beverage professional area (Resort experience preferred). OR a 2-year degree in Culinary Arts/Hotel Management with 2+ years of relevant experience. Technical Skills: Proficient in Microsoft Office (Word, Excel) and inventory software; experience with Agilysys is a plus. Certifications: Current ServSafe Manager Certificate and valid Food Handler's Certificate required. Leadership Traits: Proven ability to coach and develop teams, solve complex problems, and make sound judgment calls under pressure. Physical Requirements: Ability to stand for extended periods and lift/move up to 50 lbs. The "Paradise" Benefit Package We provide the ingredients for a great career and a great life: The Professional Perks: Growth: Opportunity for advancement through our Manager in Training (MIT) program. Stability: 401k with employer match, Medical, Dental, and Vision insurance. Support: Subsidized associate housing and shuttle service available. The Resort Lifestyle: Play: Limited access to world-class golf and resort amenities. Travel: Discounts at over 100 Crescent Hotels & Resorts properties nationwide. Community: Weekly meal subsidies and frequent associate outings and events. Are you ready to lead? If you are a self-starter with a drive to exceed guest expectations and a commitment to the highest standards of culinary quality, we want to hear from you.