Executive chef jobs in Galveston, TX - 140 jobs

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.

Job Description Salary: $75,000-85,000 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 Catering Executive Chef at the University of Houston! This key leadership role is responsible for all culinary operations for a high-volume university catering department generating approximately $2-3 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of culinary staff. The Catering Executive Chef ensures that all catered events-from intimate VIP luncheons to large-scale university functions-are executed with exceptional quality, creativity, and operational efficiency. Key Responsibilities Culinary Leadership & Menu Development Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards. Create custom menus for high-profile events, presidential functions, and VIP receptions. Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive. Kitchen Operations & Event Execution Oversee all food production for on- and off-site events, ensuring flawless quality, presentation, and timing. Coordinate with catering managers and event planners to ensure culinary needs align with event logistics. Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large-scale functions. Financial Management & Cost Control Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies. Source vendors, maintain strong supplier relationships, and negotiate pricing to maximize profitability. Assist in menu pricing based on cost analysis and market conditions. Staff Management & Development Recruit, train, and mentor culinary staff, including sous chefs, cooks, and temporary event staff. Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency. Foster a positive, collaborative, and professional kitchen culture. Food Safety & Compliance Ensure full compliance with HACCP, local health regulations, and university standards. Maintain proper sanitation, cleanliness, and organization of all kitchen facilities. Conduct ongoing training for staff on food safety and handling procedures. Quality Assurance & Client Relations Maintain exceptionally high culinary standards for taste, presentation, and consistency. Participate in client tastings and high-profile events as a representative of the culinary team. Resolve issues related to food quality or service with professionalism and urgency. Qualifications: Culinary degree or equivalent professional training required. Minimum 5-7 years of culinary management experience, preferably in high-volume catering, hotels, conference centers, or university dining. Demonstrated success managing $2-3M+ in catering volume. Strong leadership and team-building skills with the ability to motivate diverse staff. Proven expertise in menu development, event execution, and cost control. Excellent organization, communication, and problem-solving abilities. Ability to work a flexible schedule including nights, weekends, and event-heavy periods. Physical Requirements Ability to stand for extended periods and lift up to 40 pounds. Work in hot, cold, or fast-paced kitchen environments as required. 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: 1481888 Chartwells HE SARA C ST CLAIR [[req_classification]]

ARE YOU A CREATIVE CHEF WITH EXPERTISE COOKING SEAFOOD, STEAK & MORE? Our restaurant client in Houston Is looking for a CREATIVE CHEF with seafood, steak and Mexican cuisine experience in a high volume, upscale dining environment. This is an opportunity to come up with new dishes, streamline current menu items, work in R&D, live in a tax free state while working in a company that will value you and give you the opportunity to grow. 5+ years of EC or CDC experience is needed. Generous compensation, incredible benefits and assistance with relocation. US or US documented candidates only

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.

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

Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet maintain 4 Diamond standards, enforce established food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Essential: Approach all encounters with associates in an attentive, friendly, courteous and service-oriented manner. Maintain regular attendance in compliance with standards, as required by scheduling which will vary according to the needs of the hotel. Maintain a high standard of personal appearance and grooming, which includes wearing the proper uniform and name tag when working. Comply at all times with standards and regulations to encourage safe and efficient hotel operations. Maintain a warm and friendly demeanor at all times. Ensure that employees are at all times attentive, friendly, helpful and courteous to all guests, managers and fellow employees. Ensure implementation of all policies and Code of Conduct as specified in the Associate Handbook. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisors fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports including (but not limited to) payroll, revenue associate schedules, quarterly action plans. Oversee all aspects of the daily operation of the Steakhouse Kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Fertitta Hospitality standards. Know and enforce all local health department sanitation laws. Work with F&B Manager/Hotel Manager to create and implement menus. Coordinate, supervise and direct the Steakhouse Stewarding Department. Compute daily food costs. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories, and food cost report. Marginal: Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Participate in required M.O.D. program as scheduled. Attend meetings/training as required by management. Perform other duties as requested from management. Qualifications Education & Experience: A 2-year, 3-year or 4-year degree and/or at least 5 years of progressive experience in a hotel or related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Mental Requirements: Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be able to multi task. Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity. Must routinely meet deadlines. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Mental Requirements (continued…) Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Tipped Position This position does not earn tips Education & Experience: A 2-year, 3-year or 4-year degree and/or at least 5 years of progressive experience in a hotel or related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Mental Requirements: Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be able to multi task. Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity. Must routinely meet deadlines. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Mental Requirements (continued…) Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions.

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.

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

Full-time Description Reports To: Executive Chef, Executive Sous Chef Supervises: Cooks Responsible for production of all food needed for banquet functions/Private Parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef's responsibilities during the latter's absence. Interaction: Occasional Interaction with members and guests during special events. Interacts with all cooks and Banquet Captains Working Conditions: Kitchen Setting Occasional exposure to hot and cold temperatures and inclement weather conditions Special Requirements: Must possess an outgoing personality Must possess honesty and integrity Must be courteous and tactful at all times Must treat others with kindness and respect Ability to effectively communicate to his supervisor and co-workers. Ability to appear for work on time Ability to interact well with co workers Ability to understand and follow posted rules and procedures Ability to follow directions from a supervisor Requirements Essential Functions: Follow the schedule posted and show up to work on time Manages food production for banquet functions including menu planning and personnel supervision Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution Assists with production of daily specials for restaurants when requested Assists in the hiring, training and on-going supervision of all employees involved with banquet food production Establishes and maintains professional standards of conduct and appearance at all times Assists/relieves the Sous Chef whenever reduced banquet volume allows Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained Performs other special, ad-hoc duties as requested by the Executive Chef Assist with maintaining harmony in the kitchen and relationships with the front of the house at all times Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef. Covers dates and properly stocks all food products Ensures that all storage areas walk ins and reach ins are neat and cleaned on a daily basis Performs other duties as directed by the Executive Chef, Exec. Sous Chef or General Manager Physical Functions: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day. Use hands to finger, handle, or feel objects, tools and/or controls. Reach with hands and arms. Hearing and talking sufficient to communicate with members, guests, vendors, and co-workers. Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Frequent listing objects 20-30 lbs. Must be able to push, pull or lift weights up to 50 lbs. Independent mobility through clubhouse.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities daily. Our mission is simple. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in the Houston location. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. The ideal candidate will have worked in a similar fine dining steak and seafood kitchen. We are looking for enthusiastic chefs with the heart of a great kitchen manager. Someone who has the drive to be an executive chef in the future. If this sounds like you, we would like to meet you! Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

We are seeking an enthusiastic, customer service oriented, innovative, hands-on Executive/Head Chef to oversee restaurant operations. This is a fantastic opportunity for the right person looking to advance their career with a winning team. Management Expectations and Responsibilities Clear understanding and ability to manage day to day duties including but not limited to labor, inventory & quality control, recipe adherence, and cleanliness/food safety Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy and handling culinary issues Organizing schedules, keeping track of employees' hours Ordering food, linens, gloves and other supplies while staying within budget limitations Supervising daily shift operations Coordinating daily heart-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Interacting with guests to get feedback on product quality and cravability Management Qualifications Bachelor's degree or equivalent experience Minimum of 3 years of previous kitchen management Experience with sales volumes over one million Ability to engage and develop the team Understand the local market to engage with guest through culinary offerings Benefits Obtainable bonus structure Medical Vision Dental Paid Time Off

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 Sous Chef supports the Executive/Head Chef in planning, preparing, and executing high-quality menus. This role leads back-of-house operations during service, ensures food safety and consistency, and trains/mentors kitchen staff. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. This role pays an annual salary of $58,000-$67,000 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 April 10, 2026 Responsibilities Lead daily kitchen operations: prep lists, station assignments, production schedules, and service execution. Ensure food quality, taste, and presentation meet brand and client standards. Supervise, train, and coach cooks, prep, and dish staff; model safe, efficient work. Maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations. Manage inventory and ordering with accurate pars; receive and store product to FIFO standards. Assist with menu planning, costing, and recipe standardization; scale recipes for volume/events. Control waste and portioning; monitor yields and adjust prep to demand. Expedite during service; resolve issues quickly to keep ticket times and quality on target. Set up, break down, and maintain clean, organized kitchen and equipment. Coordinate with FOH/banquets/catering to time courses and special requests (allergies, VIP, dietary). Support staffing, scheduling, and onboarding of new BOH team members. Enforce compliance with company policies, safety standards, and health codes. Step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings). Qualifications 3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen; prior lead line or Sous Chef experience preferred. Strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics). Proven ability to lead a team and communicate clearly under pressure. Working knowledge of inventory, costing, scaling recipes, and production planning. Current ServSafe (or ability to obtain promptly); HACCP knowledge a plus. Comfort with event-based schedules (nights/weekends/holidays) and variable venues. Reliable transportation; ability to lift 40-50 lbs and stand for extended periods. Bilingual (English/Spanish) a plus. 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.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Oversees kitchen cleanliness in accordance with sanitation and food safety standards as well. Prepares and coordinates daily meals per standardized recipes. Also coordinates and oversees meal preparation for quality assurance, presentation and portion control Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Brookdale is an equal opportunity employer and a drug-free workplace.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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 $23.93/hour, automatic raise to $24.93/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Job Description ARE YOU A CREATIVE CHEF WITH EXPERTISE COOKING SEAFOOD, STEAK & MORE? Our restaurant client in Houston Is looking for a CREATIVE CHEF with seafood, steak and Mexican cuisine experience in a high volume, upscale dining environment. This is an opportunity to come up with new dishes, streamline current menu items, work in R&D, live in a tax free state while working in a company that will value you and give you the opportunity to grow. 5+ years of EC or CDC experience is needed. Generous compensation, incredible benefits and assistance with relocation. US or US documented candidates only

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]]

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).