Executive chef jobs in Denton, TX - 413 jobs

Step into a dynamic, high-profile culinary leadership role at one of Dallas' most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations-spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation. Key Responsibilities Lead the full culinary program including the museum café, catering operations, activations, and special events. Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture. Direct daily café service and kitchen operations, maintaining high standards for execution, staffing, food quality, and efficiency. Lead day-to-day café service and kitchen management while supporting catering production and event execution across the museum. Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets. Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards. Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction. Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards. Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations. Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders. Preferred Qualifications 5+ years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar). Strong background in both à la carte and catering production. Proven ability to lead, motivate, and grow teams. Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency. Positive, collaborative, hands-on leadership style. Nights, weekends, and event-based scheduling required.

Culpepper Cattle Co - Rockwall At Culpepper Cattle Co, we're serving up bold Tex-Mex flavors, delicious steaks, and margaritas made the right way. We believe in East Texas hospitality - warm, rowdy, and always genuine. Our team is the heartbeat of that spirit, making every guest feel like they just pulled up a chair at home. We are hiring an Executive Chef to lead culinary execution, kitchen leadership, and operational excellence at Culpepper Cattle Co in Rockwall. This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution. This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment. Expectations Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution Set and uphold kitchen standards across prep, line execution, cleanliness, and organization Hire, train, coach, and develop BOH leaders and hourly team members Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms Ensure consistent execution of recipes, portioning, and plating across all shifts Maintain strong prep systems and clear communication to support volume and service flow Conduct regular kitchen walk-throughs, line checks, and performance coaching Support menu updates and rollouts by translating standards into clear training and execution Uphold health, safety, and sanitation standards at all times Contribute operational insight and feedback to support future menu and brand evolution Ideal Candidate Proven culinary leader with experience in high-volume, quality-focused restaurants Strong technical foundation and hands-on kitchen leadership skills Experience working with high-quality proteins and hands-on prep and production Operationally minded with a clear understanding of cost control and consistency Skilled coach and mentor who develops people and builds strong teams Organized, disciplined, and calm under pressure Excited to grow with a brand and expand responsibility over time Other Essential Job Requirements Must be able to stand and walk for extended periods, often the majority of a shift. Frequently required to lift and carry up to 25-30 lbs (e.g., cases of product, small equipment). Work 50-60 hours per week. Occasionally required to lift and carry up to 50 lbs with assistance. Comfortable bending, reaching, and working in fast-paced, high-energy environments. Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals. Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures. Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times. Occasionally required to lift up to 150 lbs with the help of equipment like a dolly. Occasionally required to speak in front of large groups, including team members and guests. May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

Job Title: Executive Sous Chef Job Type: Full Time Compensation: Negotiable based on experience and education Company Overview: Palace Poker is D/FW's premier poker destination-where high-energy action meets first-class hospitality. We're passionate about delivering exceptional service, upholding a secure and fully compliant environment, and creating a warm, inviting atmosphere for both our guests and our team. Located in the heart of D/FW, Palace Poker is where the excitement of poker and the comfort of a luxury club come together. The Role This is not a support role - it is a leadership seat. We are seeking an Executive Sous Chef to serve as the right hand to our Executive Chef and the operational backbone of our kitchen. You will lead from the front, own daily execution, and uphold elite standards in a fast-paced, luxury environment where expectations are high. What You Will Own Command of daily kitchen operations across multiple service styles and concepts Leadership, training, and accountability for BOH staff Consistent execution of menus with precision, speed, and elevated presentation Oversight of prep systems, service flow, and high-volume and VIP service Enforcement of food safety, sanitation, and cleanliness standards Ordering, inventory control, food cost management, and waste reduction Collaboration on menu development, specials, and seasonal offerings Full operational authority when the Executive Chef is off-site Who We're Looking For 5-7+ years of progressive culinary leadership experience Proven experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or luxury kitchens A chef who has run the kitchen, not just assisted Strong leadership presence with a calm, professional demeanor Operationally disciplined with strong systems and organization Passion for building strong teams and holding them to high standards Flexible availability, including nights, weekends, and holidays This Role Is Not For Chefs who require constant direction Candidates uncomfortable with accountability or intensity Short-term resume builders Why Palace Poker A high-profile culinary operation with creative input and influence Strong leadership team and operational support Competitive, top-tier compensation and benefits Clear path for advancement for the right leader If you're a proven culinary leader who thrives under pressure and takes pride in excellence, we want to hear from you.

Job Description Executive Chef Upscale Restaurant | Downtown Dallas $90,000 - $100,000 + Bonus + Comprehensive Benefits Gecko Hospitality is seeking a driven and highly skilled Executive Chef to lead the culinary operations of an upscale, full-service restaurant in Dallas, Texas. This is an exciting opportunity to play a foundational role in a high-profile concept that emphasizes fresh ingredients, bold flavors, and refined presentation. The Executive Chef will oversee all back-of-house operations, from managing kitchen staff to maintaining top-tier food quality, safety, and financial performance. If you are a strong culinary leader who thrives in fast-paced, high-standard kitchens, apply now for the Executive Chef position in Dallas! Why Consider This Opportunity? Competitive Base Salary: $90k - $100k + Quarterly Bonus Full Benefits Package: Health, Dental, Vision Paid Parental Leave Weekly Pay & Annual Merit Increases Company-Paid Life Insurance Employee Assistance Program High-End Culinary Concept with Growth Potential Key Responsibilities: Operational Leadership Oversee all BOH operations, ensuring exceptional food prep, presentation, and safety compliance Manage food inventory, ordering, and ingredient rotation to uphold freshness and quality Lead kitchen efficiency and service readiness during peak times Team Development & Culture Hire, train, and develop a high-performing kitchen team aligned with company standards Mentor Line Cooks, Prep Cooks, and Support Staff through hands-on leadership Promote a positive, team-focused work culture rooted in professionalism and accountability Financial Management Maintain food and labor cost controls to meet or exceed budget goals Ensure consistent recipe adherence and portion control Implement systems to monitor waste, manage ordering, and streamline BOH operations Health & Safety Compliance Enforce strict food safety and sanitation procedures Train staff on proper food handling, allergen awareness, and kitchen safety protocols Conduct regular inspections to maintain a clean and compliant kitchen Culinary Excellence & FOH Collaboration Deliver consistent execution across all menu items Partner with FOH leadership to ensure smooth kitchen-to-dining room flow Actively resolve guest concerns related to food quality and experience What You Bring to the Table: Culinary Degree or Equivalent Experience Preferred 3-5+ Years of Executive Chef or Senior BOH Leadership Experience in an Upscale Full-Service Restaurant Hands-On Leadership with Strong Staff Development Skills Proven Knowledge of Food/Labor Cost Controls and Financial Accountability Experience Using BOH Software and Inventory Systems Food Safety Certification (e.g., ServSafe) or Ability to Obtain Upon Hire General Requirements: Ability to work nights, weekends, and holidays as needed Average of 50 hours per week based on business needs Able to stand and walk for long periods, lift up to 50 lbs, and perform in a fast-paced kitchen Are you Ready to lead a Culinary Team at the Top of Their Game? If you're a high-performing Executive Chef ready to launch a flagship kitchen, we want to hear from you. Apply today and start your exciting journey with us! Send your resume to Brandon Payne Office Phone Number ************

Job DescriptionDescription: Now Hiring: Executive Sous Chef - Little Ruby's Café (New Dallas Opening) Salary: $80,000 - $85,000 + Bonus + Benefits Little Ruby's Café is bringing its iconic Australian-inspired all-day café culture to Dallas, and we're searching for a talented Executive Sous Chef to help lead our back-of-house team for this exciting new opening. The Executive Sous Chef is a key leadership role - supporting the Executive Chef, driving culinary excellence, guiding the team, and ensuring the smooth execution of a high-volume, high-quality kitchen. If you thrive in a fast-paced environment and love building kitchens and teams from the ground up, this is the perfect opportunity. What You'll Do Support the Executive Chef in overseeing all kitchen operations Lead, train, mentor, and motivate the BOH team Ensure consistent recipe execution, food quality, and presentation Manage prep systems, inventory, ordering, and scheduling Help drive the success of a new restaurant opening with strong operational planning Maintain safety, sanitation, and health compliance standards Assist with menu development and testing of new dishes Uphold a positive, professional, and collaborative kitchen culture Lead by example during service, ensuring smooth communication and workflow Support catering, events, and special programming What We're Looking For 3+ years of culinary leadership experience (Sous Chef or higher) in a high-volume kitchen Experience with openings or large-scale operations strongly preferred Strong leadership, communication, and a hands-on, motivating management style A passion for fresh, approachable café-style cuisine Exceptional organizational and multitasking abilities Proficiency in kitchen technology, POS systems, inventory, and ordering Ability to lift 50 lbs and work in a high-energy, fast-paced environment Flexible schedule - must be available for mornings, evenings, weekends, and holidays during opening and ongoing operations What We Offer Competitive salary: $80,000 - $85,000 + Bonus Benefits package including medical, dental, and vision Growth opportunities within a respected and expanding restaurant group A supportive, collaborative culture where your ideas are valued The chance to play a major role in bringing a beloved brand to a brand-new city If you're a strong culinary leader looking to bring your expertise to one of Dallas's most exciting new restaurant openings, we'd love to hear from you. Apply today and help build Little Ruby's Dallas from the ground up. Requirements:

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

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.

Discover Your Purpose with Us at Discovery Village North Dallas! As Working Executive Chef, you'll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As the Working Executive Chef, your role includes leading all culinary operations while remaining hands-on in the kitchen. You'll combine creativity, leadership, and excellence in execution to deliver outstanding dining experiences for residents and guests. This role is responsible for menu planning, food preparation, sanitation, inventory, vendor management, and staff development-all while modeling a service-driven, hospitality-focused culture. Position Highlights: Status: FULL TIME Schedule: Tuesday-Saturday 10:00am-6:30pm Location: 5455 La Sierra Drive Dallas, Texas 75231 Rate of Pay: $65-$75k Annually Travel: 0% - On-site Only What You'll Do: Lead day-to-day kitchen operations while actively participating in meal preparation and service Develop and execute diverse, high-quality menus that reflect resident preferences, cultural influences, and nutritional needs Plan and manage special events, banquets, and themed meals in coordination with community leadership and the activities team Mentor, train, and schedule the culinary team, ensuring accountability, safety, and service excellence Maintain the highest standards of sanitation and food safety; conduct regular inspections and audits for compliance Manage purchasing, vendor relationships, inventory, and food cost controls within budget targets Oversee preventive maintenance and proper care of kitchen equipment Collaborate with Front of House and hospitality teams to deliver seamless, memorable dining experiences Respond promptly to resident and family feedback to ensure satisfaction and continuous improvement Foster a positive, high-performing team environment rooted in service and culinary excellence Direct report of a team of nine cooks and three dishwashers. Qualifications: Minimum of 5 years of culinary leadership experience in high-volume, high-standard environments (e.g., country clubs, resorts, cruise ships) Hands-on experience leading kitchen operations, including cooking, presentation, and plating standards ServSafe or Food Safety Certification required Strong knowledge of sanitation practices, food safety regulations, and proper equipment use Proven ability in menu development, cost control, vendor management, and inventory systems Experience managing special events, banquets, and/or catering Proficiency with Microsoft Office and kitchen management systems Excellent communication, leadership, and problem-solving skills Experience in senior living culinary services is a plus when paired with demonstrated high service standards Familiarity with following software's: DMG culinary systems, OnShift, and Relias Why Join Us? Enjoy a comprehensive benefits package - medical, dental, vision, PTO, 401(k) and more for eligible positions Thrive in a purpose-driven environment that puts residents first Join a collaborative, supportive leadership team that values your voice Build meaningful connections and create lasting impact for residents and their loved ones Benefits You'll Enjoy: Competitive wages Early access to earned 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 match Paid training Opportunities for growth and advancement Meals and uniforms Employee Assistance Program About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6,500 residents nationwide. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. JOB CODE: 1007302

Job Description Job Title: Property Executive Chef About the Role A highly anticipated new luxury hotel in one of Dallas' most vibrant neighborhoods is seeking an exceptional Property Executive Chef to lead its multi-venue culinary program. This flagship urban destination will feature four distinctive dining concepts, from refined all-day dining to intimate cocktail and lounge experiences - each designed to reflect sophisticated culinary craftsmanship and a sense of place. This is a rare opportunity for a visionary culinary leader to shape the identity of a marquee opening and establish the property as one of Dallas' premier dining destinations. The Executive Chef will bring world-class technique, creative perspective, and inspirational leadership - blending artistry with operational excellence to deliver consistently outstanding guest experiences. This role is ideal for a chef with European technique and finesse, global culinary perspective, and a deep appreciation for Texas ingredients and hospitality, who thrives in a luxury, design-driven environment. Key Responsibilities Pre-Opening & Concept Leadership Lead all culinary pre-opening efforts including kitchen design input, team recruitment, menu creation, and operational readiness Develop culinary identity and standards across multiple dining venues Establish systems, recipe libraries, and presentation standards that ensure excellence and consistency Build meaningful relationships with local purveyors, artisans, and producers Culinary Operations Oversee daily back-of-house operations across all venues, in-room dining, private events, and poolside service Ensure operational excellence in menu engineering, cost control, sourcing, and execution Balance creativity with financial performance goals Partner closely with beverage and service teams to deliver cohesive guest experiences Leadership & Culture Recruit, inspire, and mentor a high-performing culinary team Create a culture grounded in craftsmanship, professionalism, and growth Lead with presence - setting the tone for excellence throughout the program Guest & Community Engagement Represent the culinary brand in the local and regional dining community Participate in media, partnerships, and curated food & beverage programming Develop seasonal activations and culinary events that enhance brand visibility Qualifications 10+ years of progressive culinary leadership, including prior Executive Chef experience in luxury hotels, private clubs, or acclaimed restaurants Proven success leading multi-venue dining programs Strong foundation in European technique with a contemporary, globally influenced perspective Experience balancing culinary creativity with financial discipline Ability to build, mentor, and inspire exceptional teams Polished communicator comfortable engaging with guests, media, and partners Passion for culinary storytelling rooted in local ingredients and culture Compensation & Benefits Salary Range: $175,000 - $220,000 DOE Bonus & performance incentives Relocation support available Full benefits package Additional luxury hospitality perks Who This Role Is For A confident and inspiring culinary leader who: ✔ Brings artistic vision and disciplined execution ✔ Thrives in a luxury environment ✔ Leads through mentorship and culture ✔ Represents a culinary brand with presence and authenticity ✔ Wants to define a marquee opening in one of the country's fastest-growing dining markets If you are a passionate Executive Chef ready to create something iconic, we'd love to hear from you. Please apply with current resume and portfolio (5-10 examples/pics of dishes you've created). #LI-AD1

Role OverviewSodexo Live! supporting the new Chase Sapphire Lounge by The Club, is seeking a seasoned Executive Chef at Dallas Fort Worth International Airport (DFW). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! Venues and events don't just bring people together, they create exceptional moments and lasting memories. Sodexo Live! provides hospitality services to airport lounges, stadiums, arenas, convention and conference centers, zoos, museums, and more. Working at one of these locations is exciting and allows you to be part of creating memorable experiences for people. IncentivesPaid Airport ParkingWhat 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 implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets). 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 culinary management background (within a high-end, luxury hospitality venue), with the demonstrated ability to stay current with new culinary trends;excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards;have the ability to work a flexible schedule;strong coaching and employee development skills; and/orhave 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.

North Central Surgical Center is a highly successful, Baylor Scott & White affiliated hospital located in Dallas, TX. We partner with the very best team members and medical staff in the area. We are a surgical focused hospital that performs over 12,000 procedures per year. FACTS ABOUT NORTH CENTRAL: Opened in 2005, 14 Operating Rooms and 30 Medical/Surgical Patient Rooms. We are conveniently Located at Walnut Hill & 75 in the prestigious NorthPark area Specialties include: Orthopedics, Spine, General Surgery, Pain Management, Urology, GI/Endoscopy, Plastic, and Podiatry surgeries. Managed by United Surgical Partners International & Joint Commission Accredited Under the direction of the Chief Financial Officer, the Executive Chef is responsible for overseeing all culinary department functions in support of the hospital's mission, vision, and goals. This role involves planning, preparing, and supervising the production of high-quality meals for patients, employees, visitors, and catered functions. The Executive Chef maintains effective working relationships with all stakeholders, including patients, physicians, employees, volunteers, and vendors. The role also ensures compliance with food safety

Executive Sous Chef at Brookhaven Country Club | Premier Golf in Farmers Branch, TX 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.

KitchFix is a chef-driven organization that seeks to provide best-in-class hospitality through quality food and unparalleled service. Our operations include contract dining for performance-focused operations in 8 states and a headquarters based in Chicago. We believe exceptional hospitality helps all individuals reach their full potential. SCOPE OF THE ROLE: You will have full culinary ownership of the Visiting Clubhouse dining program at Globe Life Field, serving visiting MLB teams during the regular MLB season. You will work closely with KitchFix leadership, Texas Rangers operations, and visiting teams' dietitians to ensure every meal meets performance nutrition standards and hospitality expectations. WHAT SUCCESS LOOKS LIKE: In this role, success means: Visiting teams trust the food program and request to return Nutrition staff feel confident in execution without needing oversight Service runs calm, organized, and on schedule Menus are executed precisely and consistently Budget and ordering targets are met without disruption You are visible, professional, and respected in the dining space KEY RESPONSIBILITIES: Culinary Operations & Standards Lead and execute daily food preparation for visiting MLB teams Execute KitchFix corporate menus and recipes with precision and consistency Prepare full buffet lines, made-to-order stations, and specialty meals for dietary needs Plan and produce meals for up to 60 people daily Maintain immaculate kitchen organization, cleanliness, and food safety standards Our menus and systems exist to ensure consistency, nutrition compliance, and trust with visiting teams - execution matters. Hospitality & Client Experience Serve as the primary culinary contact for visiting teams' nutrition staff Collaborate directly with dietitians to plan, order, and execute menus Provide proactive, high-touch hospitality in the dining area Maintain a visible, engaged presence during service Act as an ambassador for performance nutrition principles This is a front-facing leadership role, not a behind-the-scenes-only position. Leadership & Administration Hire, train, and lead a small, seasonally dedicated culinary team Create weekly schedules aligned with the game calendar Manage ordering, receiving, and inventory Track and manage account budgets Utilize the Texas Rangers Catering System for reporting and coordination This Role Is a Strong Fit If You… Thrive in structured, high-standard environments Take pride in consistency and executioN Are comfortable working directly with clients and nutrition professionals Understand that discipline enables excellence Want to lead a professional program without ego or chaos QUALIFICATIONS: Required 5+ years of experience as an Executive Chef or equivalent leadership role Strong background in food safety, culinary execution, and service leadership Proven success in client-facing roles Excellent communication skills and professional presence Ability to pass a background check Proficiency with Google Suite and ability to learn software systems ServSafe Food Manager and allergen certification Preferred Degree in Culinary Arts, Nutrition, Dietetics, Health Science, or related field Experience in sports-based or performance nutrition environments Experience coordinating catering with local restaurants Comfort working across language and cultural barriers WORK SCHEDULE: Start Date: Monday, March 2, 2026 End Date: Sunday, November 8, 2026 Approximately 35 weeks including preseason, regular season, and potential postseason Non-traditional schedule required (early mornings, evenings, weekends, holidays) KITCHFIX TOTAL REWARDS PACKAGE: Seasonal Salary: $60,000 Performance Bonus: Up to $5,000 for hitting financial targets Medical, dental, and vision insurance HSA / FSA options 401(k) Monthly cell phone reimbursement Paid time off, sick time, holidays WHY THIS ROLE MATTERS The Visiting Clubhouse experience reflects directly on the Texas Rangers organization and KitchFix's reputation across Major League Baseball. This role sets the tone for how visiting teams experience food, hospitality, and professionalism in Arlington. If you're a chef who values preparation, standards, and service - and you want a role where your execution truly matters - we'd welcome the conversation. KitchFix is an equal opportunity employer that is committed to diversity, inclusion, and equity and creating a place of belonging. KitchFix does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, ancestry, age, disability, sexual orientation, marital status, military or veteran status, genetic information, or any legally protected characteristic.

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

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

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)

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.

MFG is hiring an experienced Chef De Cuisine 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.