Executive chef jobs in Carrollton, TX

Pastry Sous Chef - Sara's Mediterranean Market Department: Bakery & Pastry Reports to: Executive Pastry Chef / Executive Chef About Sara's Mediterranean Market At Sara's Mediterranean Market, every pastry tells a story - one of craftsmanship, heritage, and passion. Our bakery blends French technique with Mediterranean soul, offering everything from delicate croissants and traditional baklava to seasonal desserts made with the finest ingredients. We take pride in creating a sensory experience that celebrates authenticity, artistry, and heart. We're looking for a Pastry Sous Chef who shares that same passion for excellence - someone who thrives in a creative, fast-paced kitchen and takes pride in leading by example. Position Overview The Pastry Sous Chef plays a key leadership role within our bakery team, assisting the Executive Pastry Chef in daily production, recipe development, and team management. You'll help oversee the preparation of pastries, viennoiserie, cakes, and desserts that meet Sara's exacting standards for quality, presentation, and consistency. This is a hands-on position for someone who balances artistry with precision - and who finds joy in elevating the guest experience through food. Key Responsibilities Production & Quality Oversee daily pastry and bakery production, ensuring consistency, precision, and adherence to recipes. Execute a variety of baked goods including croissants, cakes, tarts, cookies, and Mediterranean-inspired desserts. Maintain the highest standards of food quality, freshness, and presentation. Assist in developing new seasonal pastries and specialty items in collaboration with the Executive Pastry Chef. Monitor product rotation and waste management to ensure efficiency and freshness. Leadership & Team Management Supervise pastry cooks and prep staff, ensuring productivity and adherence to safety standards. Train and mentor team members on proper techniques, timing, and quality control. Foster a positive, creative, and collaborative kitchen culture. Assist with scheduling, labor planning, and inventory management. Operations & Organization Ensure compliance with health, safety, and sanitation regulations. Maintain equipment, tools, and workspace in excellent condition. Support the Executive Pastry Chef in inventory ordering and cost control. Uphold the Sara's brand standards in every pastry that leaves the kitchen. What We're Looking For 3+ years of professional pastry or baking experience; leadership experience preferred. Strong foundation in classic French pastry techniques and familiarity with Mediterranean desserts. Excellent attention to detail, organization, and time management. Creativity, passion for innovation, and dedication to consistency. Ability to work early mornings, weekends, and holidays as needed. Culinary or pastry degree preferred but not required. Why Join Sara's Be part of a growing, family-owned Mediterranean brand celebrated for its quality and craftsmanship. Work in a beautiful, high-standard bakery environment with top-tier ingredients. Collaborate with passionate chefs and artisans who care deeply about their craft. Competitive pay and career growth opportunities. If you believe baking is an art - and hospitality is an expression of love - we'd love to meet you. Join Sara's Mediterranean Market and help us bring a taste of the Mediterranean to every table.

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

We are a leading fresh food manufacturer committed to delivering innovative, high-quality products to major retailers across North America. Our mission is to be North America's favorite maker of salads and healthy fresh foods. We are seeking a highly creative and experienced Research and Development Chef to join our dynamic team. This role is ideal for a culinary professional passionate flavor development, and creating scalable, retail-ready products. You will play a key role in conceptualizing, testing, and refining new recipes and food concepts that align with market trends and retailer expectations. Key Responsibilities • Confidently manage multiple workstreams and projects simultaneously • Provide culinary expertise in assigned projects through exceptional concept creating and product development • Maintain a clean and safe work environment, adhering to food safety regulations • Actively participate in all stages of product development, from ideation to manufacturing • Continuously monitor and research food trends, manufacturing processes, and culinary innovations; share monthly findings in Culinary team meetings. • Maintain project scope and ensure product formulas are approved by the commercialization team. • Lead and participate in product tastings and trials • Assis in producing product samples for internal and external stakeholders. • Manage individual project timelines and deliverables • Report weekly project plan, timelines and tasks Qualifications • 3-6 years of experience in CPG product development following completion of a culinary or related degree/certificate program, or equivalent combination of education and experience. • Strong knowledge of food safety standards, HACCP, and nutritional standards. • Refined pallet with excellent understanding of cooking methods and world cuisine • Proven ability to collaborate within cross-functional teams and align with company values Skills • High level of creativity and personal initiative • Excellent communication skills and interpersonal skills • Self-motivated with attention to detail • Strong organizational skills • Ability to thrive in fast-paced, deadline driven environment while changing priorities • Demonstrated ability to work independently on assigned projects with general supervision • Proficiency in the use of computer systems and software (ex. MS Teams, SharePoint) Preferred Experience • Prior work with fresh food companies or consumer packaged goods (CPG). • Experience developing products for major grocery retailers. • Certified Research Chef (CRC) or Certified Culinary Scientist (CCS) is a plus. Benefits • Competitive Salary and performance bonuses • Health, dental and vision insurance • 401(k) with company match • Paid time off and holidays • Professional development opportunities

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%

Major Food Group seeks Executive Sous Chef to join our team! MFG is hiring an experienced Executive Sous Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Exec. Sous Chef Private Club Are you a Exec. Sous Chef that is passionate about your culinary skills? We are seeking a Professional Exec. Sous Chef with strong leadership-building skills and high energy. To become the Exec. Sous Chef of this Private Club, apply today for our location in the North Dallas area!!!. We employ competitive hospitality professionals who expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this great opportunity, apply today for our location in the North Dallas area!!! Title of Position: Exec. Sous Chef Job Description: The Exec. Sous Chef maintains food quality and safety standards and oversees all phases of food production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Exec. Sous Chef is financially responsible for food, labor, and kitchen supplies. The person in this position will be held accountable for their Team Members' performance in the kitchen. The Exec. Sous Chef will be responsible for training their team in Health Department guidelines and educating them on company policies regarding cleanliness and sanitation. Salary: $70K - $80K + Benefits Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Qualifications: · The Exec. Sous Chef must possess 3-5 years of high-volume Culinary Management experience · Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Exec. Sous Chef · The Exec. Sous Chef must have proven success in controlling costs associated with running a profitable business such as food, labor, and beverage · The Exec. Sous Chef must have a proven track record in driving sales and guest traffic · The ability to perform basic math calculations and understand fundamental accounting principles is a must for the Exec. Sous Chef Apply Now - Exec. Sous Chef is located in the North Dallas area!!! For Immediate consideration send resumes to ************************

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. TOCA Social is the world's first dining and entertainment experience with a soccer twist, set to change the game. With venues already operating globally, we are expanding rapidly, with new locations opening in the coming years. Our Dallas venue at Grandscape is the next step in our exciting growth journey, and we're looking for passionate leaders to help us deliver extraordinary experiences for our guests. At TOCA Social, Everybody Plays! No need to be a soccer expert-our focus is on creating an electric atmosphere where leadership, passion, and creativity shine. If you're a natural leader wholoves inspiring teams, delivering extraordinary experiences, and being part of something innovative, you'll thrive here. Job Overview At TOCA Social, we believe that outstanding guest experiences begin with a passionate, engaged team. As our Executive Chef, you will play a key role in shaping the culinary experience by leading a talented kitchen team, creating exceptional dishes, and ensuring that every element of the guestexperience is elevated. Your role will extend beyond the kitchen, as you collaborate with all departments to maintain high operational standards and ensure that every guest's journey is memorable. The ideal candidate will bring a wealth of experience from competitive socializing or hospitality venues and will embody the 51% attributes that are essential to our company culture-leading with excellence, creativity, and teamwork. Location: TOCA Social Dallas/Grandscape, Texas Reports to: General Manager Role Scope & Responsibilities: As the Executive Chef, you will take full ownership of the kitchen and culinary operations, ensuring that every dish meets TOCA Social's high standards while creating an exceptional dining experience for our guests. Your responsibilities will include, but are not limited to: Providing a safe and hospitable environment for all teammates and guests Leading a diverse & dynamic team who anticipates and exceeds guests needs and expectations Creating and fostering a ‘Greatest Of All Time' or GOAT culture for all teammates Coaching and developing teammates to reach their full potential and career goals Accurately scheduling teammates to anticipate labor demands, considering seasonal needs Leading and guiding daily food services e.g. ordering, safe preparation, cooking and presenting delicious dishes in alignment with the TOCA Social standards Ensuring Compliance, Health & Safety, Food Safety and Allergy Processes are followed at all times Conducting preventative maintenance checks including daily walk throughs and completing checklists, proactively planning action points and escalating issues as necessary Supporting the General Manager with all recruitment needs including interviewing, hiring, onboarding, training and development of new teammates Resolving issues with grace and empathy, focused on finding the best outcome for the venue, teammates and guests Managing stock levels, ensuring daily and weekly ordering of goods is completed while meeting budgeted gross profit target and collating data reports to feedback figures during meetings Continuously reviewing and developing TOCA Social menu specifications and ensuring teammates meet all standards Managing the completion of Food Safety and Health & Safety records, ensuring training and compliance at all times Owning the maintenance of equipment, ensuring all is in good report, and escalating any issues Managing and maintaining risk assessments to remain compliant Being the ‘go-to' for teammate support whenever on shift Managing Teammates with excellent communication skills (written & verbal) and embracing Teammate and guest varieties Creating a ‘Greatest Of All Time' GOAT team culture and mindset Working with leaders to ensure accurate scheduling of teammates while anticipating seasonal labor changes Leading from the front to create a best in class Guest experience and supporting Teammates in following consistent Steps of Service Empowering Teammates to surpass Guest expectations Maintain the ability to resolve issues with grace and empathy, focus on always finding the best outcome for all guests Qualifications & Experience: At least 3 years as an Executive Chef in a Hospitality venue A punctual and reliable individual with a great attitude and work ethic! A quick learner with the ability to work under pressure in a fast-paced environment Passionate about delivering top-quality experiences with a teammate and guest-first attitude A willingness and desire to make people happy and deliver genuine and memorable experiences Someone who is ready to roll up their sleeves and get stuck in (and help out other departments and teammates!) Full understanding of OSHA practices and the ability to develop teammate knowledge Food Handler Certification (Texas Department of State Health Services) - Required ServSafe Food Protection Manager Certification - Preferred but not essential First Aid & CPR Certification - Preferred but not essential Fire Safety Training - Preferred but not essential An in-depth knowledge of heart-of-house operations management with a proven track record of service excellence Ability to work flexible hours each week including evenings and weekends Benefits: You'll have full access to our TOCA benefits, which includes (but is not limited to!): Competitive salary Benefit Package Complimentary TOCA games! Huge discounts on our F&B Free meal while on shift Local retail & hospitality discounts! Teammate Assistance Program Great progression opportunities as we expand!

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining Chinese restaurant. The ideal candidate will have 5+ years of leadership experience in a high-end kitchen and a deep understanding of authentic Chinese cooking techniques, flavors, and presentation. Expertise in sushi, dumplings, and wok cuisine is essential, along with a passion for creativity and menu innovation. Key Responsibilities Oversee all aspects of kitchen operations, including food preparation, quality control, and presentation. Develop, test, and execute new menu items and daily specials that showcase creativity and authenticity. Lead, train, and mentor kitchen staff to maintain the highest culinary standards and kitchen efficiency. Ensure all dishes meet fine dining standards in taste, consistency, and presentation. Manage food and labor costs, inventory, and vendor relationships to achieve profitability goals. Maintain strict compliance with health, safety, and sanitation standards. Collaborate with management on menu design, seasonal offerings, and special events. Uphold and promote a culture of excellence, teamwork, and continuous improvement within the kitchen. Qualifications Minimum 5 years of experience as an Executive Chef or Sous Chef in a fine dining or upscale Asian restaurant. Proven expertise in sushi preparation, dumpling making, and wok cooking. Strong skills in menu development and creation of signature specials. Exceptional leadership, communication, and organizational abilities. Knowledge of cost control, purchasing, and inventory management. Culinary degree or equivalent professional training preferred. Passion for delivering memorable dining experiences through both authenticity and innovation.

Job Description About Vandelay Hospitality Group For more than 10 years, our reputation and iconic image has been consistently developed across an expanding number of brands and markets around the country. Our enduring purpose, that guides everything we do, is to inspire the dream of a better life through quality, authenticity and timeless style. About the Opportunity An Executive Chef with Vandelay Hospitality Group is a leadership position responsible for the recruitment, training, and development of the culinary team. In this role, you will oversee the quality of guest experience, food preparation, and service, manage departmental financial performance, and ensure the maintenance of kitchen standards. The Executive Chef supports leadership by upholding all brand standards and values, while driving innovative improvements and achieving business objectives. This position requires flexibility in hours, a results-driven mindset, and a commitment to team collaboration and operational excellence. Responsibilities Engage culinary team members through recruiting, hiring, coaching, training and continuous development efforts Financial responsibilities to summarize and analyze information for budgeting revenues and expenses; measuring costs of products, services and other cost objectives Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions Conduct pre-shift meetings and update the team on key business updates Assist with weekly staff schedules as directed by the General Manager Order goods, kitchen utensils and cleaning products as needed Control operational costs and monitor departmental budget Ensure established standards of food safety, sanitation and quality are maintained Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Ensure adherence to all local, state and federal laws and regulations. Take action based on guest reviews and feedback Adhere to Disciplinary Action Requirements as set by the company Attend and participate in weekly manager meetings Qualifications High School Diploma or GED required; Culinary Degree preferred 2+ years of full-service restaurant management experience Able to work a minimum of 55 hours per week, with the flexibility in hours necessary to manage and operate the restaurant effectively Results driven, trustworthy and team oriented Physical Requirements Must be able to lift to 50 pounds Must be able to work standing and walking for extended periods of time Perks Family Meals Benefits available for full and part time team members. Professional development and career growth Dining discounts at all Vandelay Hospitality Group concepts Closed on Thanksgiving, Christmas and the 4th of July. Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients! POSITION GOALS & RESPONSIBILITIES: GOAL: Create lifetime guests by delivering uncompromising quality service… to each guest…at each meal…each and every day. Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun. Leads the chef family in the preparation of great tasting Italian food. Responsible for operational efficiency and EBITDA of all back of house functions. Hires the best BOH employees. Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety and sanitation G as the employer of choice. Requirements SUCCESSFUL RESULTS: GUEST FOCUS Creating lifetime guests by as measured by great review tracker and guest feedback results related to food. FAMILY MEMBER FOCUS Effectiveness in training as measured by employee feedback. High retention and satisfaction in the back of the house. High retention and satisfaction of chefs. FINANCIAL FOCUS Achieves financial results that meet or exceed company and unit goals as measured by food cost, labor, and training costs. SPECIFIC POSITION RESPONSIBILITIES: GUEST FOCUS Sets and maintains standards within the BOH in order to continually improve the execution and production of great tasting Italian food. Seeks out and utilizes food related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality. Ensures all BOH opening and closing duties are performed according to BBRG daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards. Ensures all employees are on time and ready to begin their shift. Using NBO to ensure ordering, preparation, and stocking match projected guest counts. Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently. Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture. Conducts or delegates the line check to ensure all food, equipment, and personnel are safe and ready, including checking that proper tools and measures are in place, rotation standards are followed and adequate inventory levels of prepared and thawed food needed for the upcoming meal are ready. Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas. Conducts BOH pre-shifts and participates in FOH pre-shifts. FAMILY MEMBER FOCUS Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards. Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching. Provides training, cross-training and development for new and experienced BOH employees. Selects trains and develops confident certified trainers and utilizes all current training materials and programs on a consistent basis. Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis. Adheres to BBRG guidelines in starting wages and raise guidelines. Ensures all recipes and procedures are updated and communicated to the entire management team and staff. Works closely with the entire management team and staff to ensure high-quality food is served at all times. FINANCIAL FOCUS Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget. Develops and implements solutions to control waste and food costs using NBO. Conduct or delegates inventories. Orders food, BOH products, and supplies based on real usage and accurate forecasts. Receives product ensuring accuracy and correctness of product, specifications, amounts, temperatures, and condition of the product. Ensures proper and timely storage of all goods received and rotates products using FIFO. Performs regular updates to NBO to ensure the production of high-quality fresh food and to achieve efficiency/waste goals. Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA. LEADERSHIP DRIVEN Demonstrates, and models an understanding of, a passion for, and a belief in the BBRG Mission statement. Participates in an effective, productive, and motivational manager meeting on a weekly basis. Holds managers and chefs and staff accountable for excellent results and fosters an environment of open clear two-way communication through the use of honesty and integrity. Provides feedback on performance and offers training or retraining to improve performance. When performance does not meet BBRG standards are willing to take the appropriate action. Demonstrates practical knowledge, problem-solving, and decision-making skills. Ensures that our managers, chefs, and staff have the tools to do their job correctly. Creates a fun, rewarding and professional environment that positions BBR

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 Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Requirements: - 3+ years of experience as a Sous Chef - Proven Leadership experience in a complex environment with multiple direct reports - Professional culinary training or equivalent work experience - Excellent customer service skills - Assist in new product development and menu costing - Excellent communication and organization skills - Experience in ordering, inventory maintenance, and shrink control - Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred - Ability to maintain an efficient operation and 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. - Responsible for total kitchen production in absence of the Executive Chef. Equal Opportunity Employment/Drug Free Workplace 07-2015

We are looking for a creative Executive Chef who is proficient in all aspects of food preparation with specific expertise in Italian Cuisine. 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 Upscale Italian restaurant in Texas 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 Dallas Health Code · Comply with nutrition and sanitation regulations · Keep time and payroll records 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 · Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Benefit s · 2 Weeks Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Package Details

Job Description Executive Sous Chef Vandelay Hospitality Group is looking for an Executive Sous Chef! The Vandelay Hospitality Group Executive Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Lead the kitchen opening, closing and other kitchen operations as directed Assist with interviewing, hiring, training and follow up with new team members Continuously cross-train, develop and mentor team members Lead pre-shift meetings and update the team on any key business and / or menu updates Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Create and maintain organizational systems in kitchens that reflect the flow of operations Ensure adherence to all local, state and federal laws and regulations Adhere to all disciplinary action guidelines set by the company Attend and participate in weekly manager meetings Requirements High school diploma or GED required; Culinary degree preferred 2+ years of full-service restaurant management experience Results driven, trustworthy and team oriented Must be able to lift to 50 pounds Availability to work during business hours, including weekends and evenings Must be able to work standing and walking for extended periods of time Perks Medical, Vision and Dental insurance Paid time off Rapid career growth and development Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job DescriptionBenefits: Competitive salary Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance About Us We are looking for a Sous Chef to lead our opening team of Night Rooster in Dallas, TX! From Hooper Hospitality Concepts, Night Rooster is set to debut in the Dallas Design District this Fall as an elevated Chinese restaurant and lounge. Focusing on Classic Chinese cuisine and creating an upscale traditional Chinese dining experience using Texas sourced ingredients. Night Rooster will feature a cocktail program with a heavy emphasis on Asian whiskeys, International Wines, and Sake with an abundance of house made mixers and infusions. The interior is Modern-Asian inspired, with a dark and moody 'Orient Express' atmosphere, with the exteriors contrasted with wood and Iron Ore brick. Position Summary The Executive Chef is responsible for overseeing all culinary operations and staff within the heart-of-house, with a specific focus on the execution of authentic and contemporary Asian cuisine. This position ensures the highest standards of food quality, consistency, and presentation while maintaining compliance with company policies, sanitation, and cost-control objectives. The Executive Chef leads all kitchen staff with professionalism, integrity, and respect while fostering a culture of excellence, teamwork, and hospitality. Duties and Responsibilities Lead and manage all culinary operations for the heart-of-house, ensuring seamless daily service, menu execution, and product consistency. Supervise and coordinate all kitchen operations related to Chinese cuisine, including wok stations, sushi or noodle stations, and specialty menu items. Develop and implement menus that integrate modern and traditional Asian flavors, including noodle dishes, dim sum, sauces, and regional specialties. Ensure compliance with all company recipes, plating, and portion standards while monitoring kitchen workflow for efficiency. Maintain quality and consistency of food presentation, portioning, and taste. Conduct hiring, training, coaching, and performance evaluations for all heart-of-house employees. Maintain the general cleanliness and organization of all kitchen areas and ensure Department of Health and company sanitation compliance. Partner with the General Manager to manage labor, inventory, purchasing, and monthly Profit & Loss performance. Supervise and ensure the proper use and maintenance of all kitchen equipment and mechanical systems. Lead service execution for daily operations, banquets, catering, take-out, and offsite events. Develop and execute seasonal and special menus, incorporating innovative Asian cooking techniques and presentation. Conduct regular staff training on wok skills, cleaver handling, and traditional sauce and noodle preparation. Coach and develop culinary staff by setting clear performance standards and providing growth opportunities. Foster collaboration between the kitchen and front-of-house teams to ensure guest satisfaction and operational excellence. Ideal Candidate Minimum 5 years of progressive culinary experience, including 3 years in a leadership role (Executive Chef or Senior Sous Chef) in a high-volume restaurant Food Handling Certification (ServSafe or equivalent) Strong menu development, leadership, and cost-control skills Demonstrated proficiency with food costing, inventory systems, and P&L management Excellent communication, organizational, and multitasking skills Proficient with Microsoft Office (Word, Excel, Outlook), POS systems, and kitchen management software Fast-paced kitchen environment requiring extended periods of standing, lifting, and bending Must be able to lift up to 50 lbs Exposure to heat, steam, and cleaning chemicals Must be able to work a flexible schedule including nights, weekends, and holidays Requires repetitive motions and coordination during food preparation and service We offer competitive pay, benefits, and PTO!

When you work at Broadway Cityview, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Broadway Cityview is recruiting for a hospitality focused Executive Chef to join our team! Here are a few of the daily responsibilities of an Executive Chef: * Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. * Develops menus and assures implementation of these menus. Maintains a high quality food service program for the residents. * Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to insure standards are met. * Responsible for cost control, vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels. * Participate/cook on the line as needed and monitors temperature of meals. Here are a few of the qualifications we need you to have: * A minimum of five years experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution. * Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. * Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. * Must be ServSafe Certified. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our "Pillars of Excellence," employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: * Competitive wages * Access to wages before payday * Flexible scheduling options with full-time and part-time hours * Paid time off and Holidays (full-time) * Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) * 401(K) with employer matching * Paid training * Opportunities for advancement * Meals and uniforms * Employee Assistance Program Our community is looking for a Director of Culinary Services to join our team. Responsibilities: * Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. * Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. * Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. * Cooks and carves meats, and prepares dishes. * Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. * Inventories food items monthly. * Conducts regular Quality Assurance Audits. * Practices safe and sanitary food handling. * Practices all safety and loss prevention procedures. * Negotiates and signs food service agreements with vendors. * Selects, schedules, and conducts orientation and in-service educational programs for personnel. * Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: * Bachelor's degree in culinary arts program preferred. * Minimum of 5 years of management experience in a food service environment. * Must have successfully completed food safety training. * Ability to handle multiple priorities and work in a fast-paced environment. * Proficient organizational skills and ability to meet deadlines. * Strong computer skills. * Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. If having a direct impact on the lives of others is appealing to you, apply today and join our team! No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V JOB CODE: 1002299

About Morada Senior Living: Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Director of Culinary Services to join our team. Responsibilities: Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Cooks and carves meats, and prepares dishes. Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Inventories food items monthly. Conducts regular Quality Assurance Audits. Practices safe and sanitary food handling. Practices all safety and loss prevention procedures. Negotiates and signs food service agreements with vendors. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: Bachelor's degree in culinary arts program preferred. Minimum of 5 years of management experience in a food service environment. Must have successfully completed food safety training. Ability to handle multiple priorities and work in a fast-paced environment. Proficient organizational skills and ability to meet deadlines. Strong computer skills. Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. If having a direct impact on the lives of others is appealing to you, apply today and join our team! No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)