Chef jobs in Pleasanton, TX - 173 jobs

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

Job DescriptionBenefits: Employee discounts Health insurance Opportunity for advancement Vision insurance Brasserie Mon Chou Chou is an authentic French brasserie celebrating the flavors and traditions of France with a Texas touch. Our culinary team is dedicated to delivering high-quality dishes made with precision, passion, and classic techniques. We are seeking a skilled and passionate Saut Chef (Saucier) to join our kitchen team. This role is essential in executing our rich, flavorful dishes while maintaining our commitment to excellence. Job Responsibilities: Saut Station Execution Prepare and cook proteins, vegetables, and sauces to perfection using classic saut techniques. Sauce Preparation Create and maintain consistency in signature French sauces, reductions, and emulsifications. Station Organization & Readiness Ensure mise en place is prepped, stocked, and maintained throughout service. Quality Control Monitor food consistency, temperature, and presentation for every plate leaving the station. Collaboration & Communication Work closely with the Executive Chef, Sous Chefs, and kitchen team to ensure a smooth service. Sanitation & Safety Follow all health department regulations and maintain a clean, organized workstation. Efficiency & Speed Thrive in a fast-paced kitchen, executing high-volume service while maintaining precision. Qualifications & Skills: Experience: 2+ years in a professional kitchen, preferably in French or fine dining. Knowledge of French Cuisine: Strong understanding of classic French techniques, particularly in sauting and sauce work. Knife & Cooking Skills: Exceptional proficiency in handling proteins, vegetables, and sauces with speed and accuracy. Team Player: Ability to work collaboratively under pressure in a high-energy environment. Attention to Detail: Passion for plating and presentation consistency. Work Ethic & Dependability: Punctual, hardworking, and committed to excellence. Why Join Us? Competitive pay Opportunities for growth within our culinary team Work in an award-winning French brasserie with a dedicated team Employee dining discounts and benefits If you have a passion for French cuisine and the skills to master the saut station, wed love to hear from you!

Introduction: We are seeking a skilled and experienced sauté Cook to join our team and prepare high-quality dishes for our guests. The sauté will be responsible for preparing ingredients, cooking and presenting dishes, and maintaining a clean and organized work area. The successful candidate will have strong attention to detail and be able to work efficiently in a fast-paced environment. Responsibilities: Prepare ingredients for cooking, including washing and chopping vegetables and meat Cook and present dishes according to menu specifications, including following recipes and presentation standards Maintain a clean and organized work area, including washing dishes and utensils and maintaining inventory levels Communicate effectively with other team members, including the kitchen staff and management Follow all safety and sanitation policies and procedures Other duties as assigned Qualifications: Minimum of 1 year of experience as a cook or in a similar role Strong attention to detail Ability to multitask and handle a high-volume workload Ability to work efficiently in a fast-paced environment Basic math skills Perks: Competitive salary Paid time off Medical, dental, and vision insurance 401(k) retirement plan (US only), Employer RRSP match (Canada only) Professional development opportunities Positive and supportive work environment View all jobs at this company

Job Description Snooze - Who Are We? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients-cage-free eggs, respect for animal welfare, and no added hormones or antibiotics-and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we've invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you'll find more than a job. You'll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights-you'll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities Unlimited dance parties! The Position Specifics Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors. Ensure that all food and beverage products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly. Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment. Maintain Snooze's standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift. Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate. Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts. Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products. Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff. Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze's team of hourly talent. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures. Support with opening and closing procedures of the Front of House and Heart of House following Snooze's “Open to Close” guidelines. Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let's talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer

The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Executive Chef. EDUCATION AND TRAINING REQUIRED: High school or equivalent graduation. College education not required. Long term work experience in established hotels, resorts, free standing restaurants required. POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.) Understanding of the Mission, Culture and Values. Serve Safe certified Superior knife skills Computer skills, fluent use of Word, Excel, Outlook programs Butchery skills and experience with various proteins Able to taste and balance flavors Required to work a flexible schedule based on business levels Common sense, approaching tasks with the mentality of a chef, a guest and the owner. Consistently innovate and bring new ideas to the team. FINANCIAL OBJECTIVES: It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. ESSENTIAL JOB FUNCTIONS : Responsible for all culinary operations at The Hotel Emma. Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets. Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets. Responsible for overseeing equipment maintenance and safety in all food service areas. Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge. Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment. Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees. Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom. Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed. Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service. Communicate with all food and beverage managers on all issues and activity. Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind. Able to expedite multiple banquets and line functions. Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines. Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications. Works with staff on mise en plas quantity and checks each station for completion and quality prior to service. Able to develop recipes, food cost analysis and menu development. Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established. Responds to shift coverage either morning breakfast cook or restaurant line when needed. Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development. Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs. Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe. Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must. WORKING CONDITIONS: Able to lift 50 pounds. Able to stand on feet for long periods of time in a hot environment. Schedule will reflect business demands. Long and unusual hours on occasion. Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures OTHER REQUIREMENTS: Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner. SAFETY RESPONSIBILITIES: Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in the absence of the Executive Chef. JOB DUTIES • Assists in planning menus for all food outlets in the Hotel • Trains, supervises, and evaluates the work of the cooks. • Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals. • Approves the requisition of products and other necessary food supplies • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times • Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles • Assists with standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices • Attends Food & Beverage staff and management meetings as needed • Consults with the catering department about food production aspects of any special events that are planned in the Executive Chef's absence • Cooks or directly supervises the cooking of items that require skillful preparation • Evaluates food products to ensure that quality standards are attained • Interacts with the service director to ensure that food production consistently exceeds the expectations of members and their guests • Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner • Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment • Provides training and professional development opportunities for all kitchen staff • Attends service lineups and ensures that other representatives from the kitchen staff attend those lineups • Motivates and develops staff, including cross training and promotion of personnel • Visits the dining area to greet members • Maintains professional standards and codes of conduct as set forth Associate Handbook. MINIMUM REQUIREMENTS • Minimum of five years' experience in the culinary field or any similar combination of education and experience. • Knowledge of safety programs and regulations. • Read, write, and speak English fluently. Spanish skills are helpful. • Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. • Ability to perform advanced kitchen math, such as determining menu costing. • Basic computer skills, including spreadsheets, word processing, and email. • Must have an unexpired Food Handler's Safety Certificate. • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report, or schedule form. • Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. • Able to work with little or no supervision. Operate kitchen equipment. • Able to lead, train, motivate, and evaluate kitchen team for optimum performance. • Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Focus Group Services Llc in Lackland Afb, TX is looking for one chef to join our 5 person strong team. We are located on 2180 Reese St, Bldg 1385. Our ideal candidate is self-driven, punctual, and hard-working. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to reading your application.

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 $24.05/hour, advancing to automatic raise to $25.05/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)

Job Description Focus Group Services Llc in San Antonio, TX is looking for one panda express - assistant chef to join our strong team. Our ideal candidate is a self-starter, ambitious, and reliable. Benefits Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: Competitive salary Dental insurance Free uniforms Health insurance Paid time off Vision insurance Job Posting: Head Chef for Exclusive Resort (Dilley, TX) Position: Head Chef Type: Full-Time About Us: 3CBRH LLC and LR Resort LLC are excited to announce an opening for a Head Chef at our picturesque La Rivera Experience resort. Our partnership brings together a commitment to excellence in both hospitality and culinary arts. We offer a unique opportunity to craft exceptional dining experiences amidst stunning natural surroundings. Role Overview: As the Head Chef, you will be the creative force behind our resort's dining experiences. You will lead our kitchen team in preparing gourmet meals using the finest local ingredients, and you'll be instrumental in shaping the culinary vision of our resort. This role requires a blend of creativity, leadership, and expertise to elevate our guests dining experiences to new heights. Key Responsibilities: Menu Development: Design and execute seasonal menus that highlight local ingredients and reflect the unique character of our resort. Kitchen Management: Oversee daily kitchen operations, ensuring the highest standards of food quality, hygiene, and safety. Team Leadership: Lead, mentor, and inspire a diverse team of culinary professionals. Guest Experience: Engage with guests to understand their preferences and create memorable dining experiences. Vendor Relations: Source and manage relationships with local suppliers to ensure the best ingredients are used. Cost Management: Monitor and control kitchen expenses, including food costs, labor, and inventory. Qualifications: Proven experience as a Head Chef or in a similar leadership role within a high-end resort or restaurant. Extensive knowledge of culinary techniques, food safety standards, and kitchen management. Ability to create and implement innovative menus and adapt to changing trends. Strong leadership and team-building skills. Excellent communication and interpersonal abilities. Degree or diploma in Culinary Arts or related field preferred, but not mandatory. What We Offer: Competitive salary and benefits. Accommodation on the resort if required. A supportive and dynamic work environment within a beautiful, nature-inspired setting. How to Apply: If youre passionate about creating extraordinary culinary experiences and thrive in a collaborative and innovative environment, wed love to hear from you. Please submit your resume. Join us in crafting unforgettable dining experiences in one of the most breathtaking settings at La Rivera Experience Resort. We look forward to welcoming a culinary leader who shares our vision of excellence. 3CBRH LLC and LR Resort LLC are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Salary Range Commensurate w/Experience: $52k-$65k / 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! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift. • Maintain the highest level of food quality while managing waste. • Managing employees' schedules • Responsible for inventory & purchasing and receiving with approved vendors. • Maintain a clean & organized facility & following local health regulations. • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role • A degree in Culinary Arts is not required but is a plus. • Experience in leading and supervising hourly team members. • Experience working within budget parameters. • Knowledge of Scheduling and Restaurant software programs • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Benefits: Employee discounts Health insurance Opportunity for advancement Vision insurance Brasserie Mon Chou Chou is an authentic French brasserie celebrating the flavors and traditions of France with a Texas touch. Our culinary team is dedicated to delivering high-quality dishes made with precision, passion, and classic techniques.We are seeking a skilled and passionate Sauté Chef (Saucier) to join our kitchen team. This role is essential in executing our rich, flavorful dishes while maintaining our commitment to excellence. Job Responsibilities: ✅ Sauté Station Execution - Prepare and cook proteins, vegetables, and sauces to perfection using classic sauté techniques.✅ Sauce Preparation - Create and maintain consistency in signature French sauces, reductions, and emulsifications.✅ Station Organization & Readiness - Ensure mise en place is prepped, stocked, and maintained throughout service.✅ Quality Control - Monitor food consistency, temperature, and presentation for every plate leaving the station.✅ Collaboration & Communication - Work closely with the Executive Chef, Sous Chefs, and kitchen team to ensure a smooth service.✅ Sanitation & Safety - Follow all health department regulations and maintain a clean, organized workstation.✅ Efficiency & Speed - Thrive in a fast-paced kitchen, executing high-volume service while maintaining precision. Qualifications & Skills: ✔ Experience: 2+ years in a professional kitchen, preferably in French or fine dining.✔ Knowledge of French Cuisine: Strong understanding of classic French techniques, particularly in sautéing and sauce work.✔ Knife & Cooking Skills: Exceptional proficiency in handling proteins, vegetables, and sauces with speed and accuracy.✔ Team Player: Ability to work collaboratively under pressure in a high-energy environment.✔ Attention to Detail: Passion for plating and presentation consistency.✔ Work Ethic & Dependability: Punctual, hardworking, and committed to excellence. Why Join Us? ✨ Competitive pay ✨ Opportunities for growth within our culinary team✨ Work in an award-winning French brasserie with a dedicated team✨ Employee dining discounts and benefits If you have a passion for French cuisine and the skills to master the sauté station, we'd love to hear from you! Compensation: $17.00 - $21.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Brasserie Mon Chou Chou is a part of the Southerleigh Hospitality Group Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent, fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts, including Southerleigh Fine Food & Brewery, Southerleigh Brewery, and Southerleigh Haute South. The Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comforting, flavorful food experiences, and they make no excuses about it. With an unwavering passion for palate-tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers to abound.

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Are you ready for the best job you've ever had? Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: Health, Dental and vision insurance Management Incentive Performance Plan 401 (k) retirement plan with company match Generous paid time off Training and leadership development program Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Conduct thorough walk-through of operation prior to opening each day. Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. Supervise line cooks to determine what needs to be prepared prior to start of Conduct line check prior to service to ensure quality product and preparations. Expedite orders at the window; monitor timing, temperature and food quality. Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. Provide back up at each station as necessary. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Review sales and assist the Chef in achieving food, labor and other operating expense budgets. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus Proficient and cross-trained in all kitchen job stations, positions and cooking skills Servsafe Food Certification and or equivalent

Focus Group Services Llc in San Antonio, TX is looking for one panda express - assistant chef to join our strong team. Our ideal candidate is a self-starter, ambitious, and reliable. Benefits Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Job DescriptionBenefits: Free uniforms Job Posting: Contractor Sous Chef Company: 3CBRH LLC in Partnership with La Rivera Experience Resort Contractor Salary: $15- $17 About Us: 3CBRH LLC, in partnership with La Rivera Experience Resort, is renowned for its luxurious accommodations and exceptional culinary experiences. Our resort offers a unique blend of comfort, elegance, and world-class dining. We are currently seeking a talented and dedicated Contractor Sous Chef to join our dynamic kitchen team and contribute to our reputation for culinary excellence. Position Overview: As a Contractor Sous Chef, you will play a critical role in supporting the Executive Chef in overseeing kitchen operations. Your responsibilities will include supervising kitchen staff, assisting with menu development, ensuring the highest standards of food quality and presentation, and maintaining a clean and organized kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and executing menu items. Ensure that all dishes are prepared to the highest quality standards and presentation. Assist with inventory management. Monitor and enforce health and safety regulations and standards. Maintain a clean and organized kitchen, including adherence to sanitation and hygiene standards. Qualifications: Proven experience as a Sous Chef or in a similar role within a high-end or resort environment. Culinary degree or equivalent experience preferred. Strong knowledge of various cooking techniques and cuisines. Excellent leadership, organizational, and communication skills. Ability to work under pressure and adapt to changing demands. ServeSafe or Food Handlers Certification Passion for creating exceptional dining experiences. Availability to work flexible hours, including evenings, weekends, and holidays. Join us in delivering an unparalleled culinary experience at La Rivera Experience Resort!