Executive chef jobs in Cinco Ranch, TX

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

Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 5 years of experience in a high-volume kitchen management role, with at least 10 years in the industry preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $60,000.00 - $90,000.00 per year 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. Welcome to Makiin, a vibrant and dynamic Thai dining experience nestled in the heart of Houston's prestigious Hanover in River Oaks. At Makiin, we invite you on a culinary journey where traditional Thai plates are reimagined with a modern and inventive twist. Indulge your senses as we take you on an unforgettable adventure, where the rich heritage of Thai cuisine intertwines seamlessly with innovation. Our visionary founder and team of passionate chefs, drawing inspiration from the vibrant streets of Thailand and armed with their creative prowess, have curated a menu that pushes boundaries and surprises even the most discerning palates. Each dish at MaKiin is a masterpiece, meticulously crafted with the finest ingredients, ensuring that it not only pays homage to tradition but also elevates it to new, unparalleled heights. However, MaKiin is much more than the sum of its exquisite dishes. It is a destination that transcends boundaries, where tradition gracefully intertwines with innovation to create a one-of-a-kind experience. While you savor our delectable creations, you'll find yourself immersed in an ambiance that effortlessly fuses contemporary elegance with the welcoming embrace of warm hospitality. The stage is set for you to create cherished memories, engage in captivating conversations, and embark on a culinary journey that resonates long after the last bite. Our journey is propelled by a company culture that thrives on rapid growth and limitless potential. As a member of our team, you'll join a company guided by a passionate management team that is committed to nurturing your talents, fostering your growth, driving the narrative of modern hospitality concepts forward, and crafting history with every innovative idea you bring to life. Welcome to MaKiin -- where tradition meets innovation, and every bite tells a story.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Responsible for kitchen operations and to ensure the kitchen team delivers exceptional culinary experience to our Guests Build the perfect oasis - Manage individual restaurant expenses ensuring budgetary compliance. Effectively communicate and justify monthly financial information including but not limited to food cost, labor expense, and supply purchases. Support your crew - Maintain appropriate staff levels based on projected sales and business needs Proactive in Paradise - Seek out Marketing opportunities within the community and partner with Retail to leverage the Retail/Restaurant relationship during marketing and sales events ESSENTIALS FOR LIFE IN PARADISE You have 5+ years of high volume culinary/hospitality experience You have 3+ years of high volume kitchen leadership experience You have a current food handler's card and other certification as required by federal/state/local law You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Role OverviewSodexo is seeking a dynamic Executive Chef 3 at Prairie View A&M University in Prairie View, TX. Our Executive Chef 3 is the culinary leader on campus and will oversee all culinary operations including the Resident Dining Program, Retail, and Catering programs at beautiful Prairie View A&M University campus. *Relocation assistance is available!*Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation assistance is offered for this role. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implementedhave the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliancehave working knowledge of automated food inventory, ordering, production and management systems What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendsexcellent leadership and communication skills with the ability to maintain the highest of culinary standardsstrong coaching and employee development skillshave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do. About the Position The Executive Chef is responsible for enhancing the overall Resident experience through the provision of exceptional oversight and culinary training to kitchen employees and directing of all menu offerings. The Executive Chef supervises and coordinates culinary activities for all dining venues: Bistro, Casual, Formal, Luminations memory care and Club Room, as well as special events and private functions. This is to be handled in The Sterling Touch professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Executive Chef position is under the general guidance of the Executive director in accordance with Community standards, processes, procedures, practices, and philosophies. Qualifications and Requirements The Executive Chef must possess the following knowledge, skills and abilities: * College or Culinary School Degree, required. * Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. * Five or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience. * Two or more years managing culinary or dining services, required. * Scratch cooking experience, required. * Sauté and broiler experience, preferred. * Certified Executive Chef, highly preferred. * ServeSafe certification, preferred. * Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests. * Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.) * Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time. * Ability to lift or carry, push or pull up to 50 pounds. Benefits For the Executive Chef position, we offer competitive compensation and a full benefits package for full-time employees including 1) a generous Paid Time Off (PTO) program offering 120 hours of PTO in the first year, increasing to 160 hours in the second year, and continuing to build with length of service; 2) affordable insurance options for medical, dental, vision and more; 3) a 401(k) with a 4% company match on a 5% contribution, 4) automatic life insurance and AD&D coverage for all team members with a robust employee assistance program (EAP). PTO is earned at lesser rates for part-time staff. Grand Living is a high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), Grand Spa & Fitness facilities available for use at designated times. Equal Employment Opportunity At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.

Executive Sous Chef at Bay Oaks Country Club | Houston, TX | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Ed is seeking an energetic and growth-minded Campus Executive Chef in the HOUSTON, TX area. In this key leadership role, you will be the CAMPUS EC culinarian within our dining programs and catering. You'll spearhead menu development and preparation, infusing creativity and precision into every dish, along side your culinary team. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations in COLLEGE or UNIVERSITY DINING. Experience in residential, retail, catering and athletics (premium suites), highly preferred. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences in a UNIVERSITY atmosphere! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1480646 Chartwells HE SARA C ST CLAIR [[req_classification]]

In a world where natural beauty meets big-city sensibilities, The Greenleigh invites sophisticated travelers and locals to escape to an urban oasis flavored by unexpected creativity. With a coveted location neighboring the charms of River Oaks, and the culture of Uptown's energy, The Greenleigh is the one place that truly celebrates-and elevates- the unexpected nature of Houston. The Greenleigh's Executive Chef is a passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Monitor food and labor costs Recruit, manage, train and develop culinary team members Give prepared plates the final touch Implement/monitor and document relevant food safety program Requested Capabilities Prior experience as an Executive Chef Leadership experience and presence A keen eye for detail related to food preparation and presentation Excellent food handling skills Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Warehouse 72 is a chef-driven concept that aims to provide elevated experiences and dishes made with high-quality ingredients. As part of our Warehouse 72 team, you'll be immersed in a culture that values outstanding service, exceptional and creative food, employee recognition, and financial reward. If you are a seasoned leader with a passion for hospitality and a knack for creating exceptional guest experiences, Warehouse 72 is the place for you! We need an exceptional Chef de Cuisine to join our vibrant team. Responsibilities: Food Quality Assurance: Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest quality standards, including taste, presentation, and portion sizes. Collaboration with Management: Collaborate with restaurant management and other departments to coordinate menu changes, special events, and promotions, and to ensure seamless operations and guest satisfaction. Safety and Sanitation: Ensure compliance with food safety and sanitation regulations, including proper handling, storage, and disposal of food, to maintain a clean and safe kitchen environment. Continuous Improvement: Stay updated on industry trends, culinary techniques, and new ingredients, and implement continuous improvement initiatives to enhance the restaurant's culinary offerings and reputation. Qualifications: 5-7 years experience as a Sous Chef or Chef de Cuisine. Prior experience as an Executive Chef in a high-volume, fine dining restaurant is a plus. Proficient in computer systems and software. Exceptional culinary skills and expertise in various cooking techniques, cuisines, and food presentation. Strong leadership and communication skills, with the ability to inspire and motivate others. Availability to work a flexible schedule, including nights and weekends. Perks & Benefits: Dental insurance Health insurance Vision insurance Paid time off Life insurance 401K program Salary Range: $60,000-75,000 per year

←Back to all jobs at SUGAR CREEK COUNTRY CLUB Executive Chef Executive Chef Position Title: Executive Chef (Sugar Creek Country Club) Reports to: Food and Beverage Director Supervises: All Culinary and Kitchen Staff Position Summary: The Executive Chef is directly responsible for the daily supervision, management and direction of the kitchen operation. The position requires practical creativity to provide a wide variety of innovative cuisine while maintaining profit goals. A thorough knowledge of food handling and preparation techniques is essential. The EC is required to have a hands-on approach to training all team members in the importance of consistency in both production and presentation. Direct responsibilities include daily supervision of the food production schedule, staffing, and hiring of all culinary personnel, management of the variable kitchen operating costs including food and labor, culinary event staffing and inventory management, product ordering, sanitation and safety. This is an exempt, salaried position. Essential Job Functions: *including but not limited to* - Budget management in all financial areas - monitor, analyze and control all food, labor and operating costs. Forecasts, plan, purchase, and receive for needs of business. Completes an accurate inventory each month. - Is self-motivated and has the ability to mentor, train, inspire and lead individuals throughout the organization. Completes timely performance evaluations. - A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities. - The ability to make critical choices in menu development with a very “hands on” approach with staff. - Must have solid culinary knowledge and is well-rounded in both ala carte and banquet operations. - Expected to be visible and engaged with our members as often as possible. He/she will contribute to the approach, visit tables throughout dining service, attend meetings and maintain visibility during special events. - Competent in organizational and time management skills. Has the ability to demonstrate good judgement, problem solving, and decision-making skills. - Working knowledge of food and wine pairings is a plus. - Knowledge on safety, sanitation and accident prevention principles. - Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices. - Cooks and directly supervises the cooking items that require skillful preparation. - Evaluates food products to assure that quality standards are consistently attained. - Consults with the catering department about food production aspects of special events being planned. - Attends weekly BEO meetings. - Interacts with the food and beverage management team to ensure that food production consistently exceeds the expectations of members and guests. - Evaluates products to assure that quality, price and related goods are met. - Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. - Recommends compensation rates and increases for kitchen staff. - Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. - Motivates and develops staff, including cross-training and promotion of personnel. - Periodically visits all food service outlets, including member dining area. - Hosts taste panels to assess feasibility of proposed menu items with members of the Senior Leadership team. - Establishes buffet presentations. - Maintains physical presence during times of high business volume. - Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDS in easily accessible location. - Understands and consistently follows proper sanitation practices including those for personal hygiene. - Performs other appropriate assignments and projects as required by the Food and Beverage Director and/or the General Manager/CEO. Qualifications: A minimum 7-10 years' culinary experience in the hospitality industry with a minimum of 5 years as Executive Chef and/or Executive Sous Chef. A thorough working knowledge and ability to create a variety of cuisines to include local and regional trends. Strong organization and time management skills. Ability to problem solve in a timely, respectful and efficient manner. A progressive career path marked with responsibility, stability and verifiable accomplishment as a team leader. Education A four-year culinary or related hospitality degree preferred. Competitive Compensation/Benefits: Employer offers a competitive salary and performance bonus potential. Professional dues and education expenses with an emphasis on continuing education. Standard executive benefits to include health insurance and 401K participation. Physical Demands: This position requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least forty pounds. Must be able to stand and work in a hot, humid and sometimes loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment. Limitations and Disclaimer: The above is meant to describe the general nature and level of work expected to be performed for this role at Sugar Creek Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are representative of minimum levels of knowledge, skills and abilities to perform this job successfully. Employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. Please visit our careers page to see more job opportunities.

The ideal individual for this role has a passion for culinary and the commitment to show the highest standards in quality, taste and presentation to the guests we serve. This person is responsible for the overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, managing, and controlling the kitchen operation and administration. This individual should exemplify leadership skills and be able to communicate, coach and motivate the team. Our Chef de Cuisine must be able to work in a fast-paced environment, have a knack for problem solving and most importantly be committed to having the highest quality standards. Essential Duties & Responsibilities Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Makes recommendations to the Corporate Executive Chef regarding succession planning. Ensures that guests are always receiving an exceptional dining experience. Ensures that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the Common Bond standards. Ensures that team members are always in clean tidy uniforms and are always presentable to be in guest view. Ensures that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. Ensures that all culinary operations manuals are prepared and updated. Ensures that the department's overall operational budgets are strictly adhered to, controls food costs and COGs. Ensures that meetings are well planned, and results orientated. Correct food preparation for each restaurant, including catering and ensures that all relevant catering orders are prepared timely and in adherence with company standards. Initiates relevant maintenance reports and work orders supported by the respective follow up of those items actioned. Manages team members fairly and take a personal interest in knowing all team members. Project a positive and motivated attitude among team members. Works with the Executive Corporate Chef to ensure that only the highest quality products are used in food preparation. Ensures that weekly work schedules and timecards are administered and updated as needed. Ensures that the overall culinary department is motivated and that positive feedback on work performance is given. Coach and counsel team members in a timely manner and in accordance with company policy. Act as manager on duty for the restaurant as scheduled. Identifies strengths and weaknesses and provide timely feedback to team members. Available to perform many different tasks within the store during each shift. There may be additional duties, responsibilities and qualifications for this job. Qualifications At least 5+ years' experience in a similar capacity The ability to manage in a diverse environment with focus on quality and customer service Must be able to communicate clearly with managers, kitchen, service team members and guests Strong organizational and time management skills Be able to reach, bend, stoop and frequently lift up to 50 pounds Be able to work in a standing position for long periods of time Should expect to work 50 hours per week Serve-Safe or Houston Food Managers Certificate is required Required Knowledge, Skills and Abilities Strong knowledge on food and beverage. Creativity, culinary aptitude and a passion for working with food Strong analytical & problem-solving skills with the ability to take action Administrative and computer experience. Ability to understand and carry out oral and written instructions and request clarification when needed. Strong interpersonal skills Ability to work as part of a team. Ability to build and maintain relationships. Ability to lift up to 50 lbs. Common Bond is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and inclusive workplace that all qualified candidates. We believe that enables us to retain the top talent while serving our customers. Reports to: Corporate Executive Chef FLSA Status: Salary/ Exempt Work schedule Weekend availability Monday to Friday Holidays Day shift Night shift Overtime Benefits Health insurance Paid time off Employee discount Paid training

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Title: Executive Chef Department: Food & Beverage Reports to: General Manager or Executive F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Chef is responsible for leading all aspects of kitchen operations to ensure the preparation of healthy, appealing, and high-quality meals. This role oversees menu development, food production, staffing, ordering, inventory management, sanitation, and compliance with all health and safety regulations. The Chef works closely with department directors to plan and execute food-focused events, supervises and develops kitchen staff, and maintains professional relationships with guests, vendors, and company leadership. The ultimate goal of this role is to ensure that every dining experience-whether for guests or staff-is exceptional, consistent, and memorable. This role pays an annual salary of $75,000-$80,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Schedule, supervise, train, and support kitchen staff in daily operations, including performance management and corrective actions as needed. Plan, organize, and coordinate the preparation of all meals for events and daily service. Develop and update menus that reflect regional, cultural, and dietary preferences. Ensure quality, consistency, and presentation of all food items, including temperature control, portioning, and taste. Receive and verify deliveries, ensuring all products meet company and safety standards. Manage inventory of food, paper goods, chemicals, and emergency supplies. Maintain kitchen equipment and ensure all areas meet cleanliness, safety, and sanitation standards. Enforce compliance with food safety regulations, including infection control, chemical safety, fire prevention, and sanitation protocols. Inspect and monitor food storage areas daily for organization and proper labeling. Supervise cooking, portioning, and garnishing to maintain recipe and presentation standards. Cook and assist in food preparation as needed. Enforce safe and sanitary food-handling practices and loss-prevention measures. Maintain a professional appearance and ensure staff adhere to grooming and uniform standards. Perform additional duties as assigned to support culinary operations. Qualifications Culinary or technical degree preferred. Minimum 3-5 years of hands-on cooking and menu development experience, preferably in catering, concessions, or event operations, with supervisory experience. Strong familiarity with kitchen equipment, including grills, steam tables, refrigeration units, combi-ovens, cook-and-hold cookers, steamers, and food processors. Flexible, detail-oriented, safety-conscious, and able to multitask effectively. Strong verbal communication and interpersonal skills. Reliable transportation required. Compliance with all state and local health requirements. Possess or willing to obtain: Food Handler Permit and Hepatitis A vaccination (where required) Food Manager Certification First Aid and CPR/AED Certification Proficiency with Microsoft Office and POS systems. Successful completion of a criminal background check. Ability to pass a physical exam free of communicable diseases (including tuberculosis) and maintain required documentation. Adherence to the company's Drug-Free Workplace Policy. Lift and carry up to 50 lbs. Walk, reach, sit, stoop, kneel, crouch, crawl, and stand for extended periods. Perform fine hand coordination and manual tasks such as grasping, pushing, and pulling. Distinguish smells, tastes, and temperatures accurately. Read, write, and communicate clearly with team members, guests, and leadership. Maintain composure and professionalism under pressure. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Chef is responsible for leading all aspects of kitchen operations to ensure the preparation of healthy, appealing, and high-quality meals. This role oversees menu development, food production, staffing, ordering, inventory management, sanitation, and compliance with all health and safety regulations. The Chef works closely with department directors to plan and execute food-focused events, supervises and develops kitchen staff, and maintains professional relationships with guests, vendors, and company leadership. The ultimate goal of this role is to ensure that every dining experience-whether for guests or staff-is exceptional, consistent, and memorable. This role pays an annual salary of $75,000-$80,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Schedule, supervise, train, and support kitchen staff in daily operations, including performance management and corrective actions as needed. Plan, organize, and coordinate the preparation of all meals for events and daily service. Develop and update menus that reflect regional, cultural, and dietary preferences. Ensure quality, consistency, and presentation of all food items, including temperature control, portioning, and taste. Receive and verify deliveries, ensuring all products meet company and safety standards. Manage inventory of food, paper goods, chemicals, and emergency supplies. Maintain kitchen equipment and ensure all areas meet cleanliness, safety, and sanitation standards. Enforce compliance with food safety regulations, including infection control, chemical safety, fire prevention, and sanitation protocols. Inspect and monitor food storage areas daily for organization and proper labeling. Supervise cooking, portioning, and garnishing to maintain recipe and presentation standards. Cook and assist in food preparation as needed. Enforce safe and sanitary food-handling practices and loss-prevention measures. Maintain a professional appearance and ensure staff adhere to grooming and uniform standards. Perform additional duties as assigned to support culinary operations. Qualifications Culinary or technical degree preferred. Minimum 3-5 years of hands-on cooking and menu development experience, preferably in catering, concessions, or event operations, with supervisory experience. Strong familiarity with kitchen equipment, including grills, steam tables, refrigeration units, combi-ovens, cook-and-hold cookers, steamers, and food processors. Flexible, detail-oriented, safety-conscious, and able to multitask effectively. Strong verbal communication and interpersonal skills. Reliable transportation required. Compliance with all state and local health requirements. Possess or willing to obtain: Food Handler Permit and Hepatitis A vaccination (where required) Food Manager Certification First Aid and CPR/AED Certification Proficiency with Microsoft Office and POS systems. Successful completion of a criminal background check. Ability to pass a physical exam free of communicable diseases (including tuberculosis) and maintain required documentation. Adherence to the company's Drug-Free Workplace Policy. Lift and carry up to 50 lbs. Walk, reach, sit, stoop, kneel, crouch, crawl, and stand for extended periods. Perform fine hand coordination and manual tasks such as grasping, pushing, and pulling. Distinguish smells, tastes, and temperatures accurately. Read, write, and communicate clearly with team members, guests, and leadership. Maintain composure and professionalism under pressure. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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, 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)

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%

Executive Chef at Hearthstone Country Club | Houston, TX | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job DescriptionPosition Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 5 years of experience in a high-volume kitchen management role, with at least 10 years in the industry preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent).