Executive chef jobs in Kerrville, TX - 1,032 jobs

Carpenter Hotel The Opportunity This is an exciting opportunity to take the lead in a kitchen known for its craftsmanship and character. As Executive Chef, you'll oversee all culinary operations, mentor a passionate team, and design menus that reflect The Carpenter Hotel's unique sense of place- rooted in community, creativity, and care. Who You Are Opened in Fall 2018, Carpenter Hotel is a South Austin gem, designed to blend naturally with its lush surroundings. Nestled in an old pecan grove on the edge of Zilker Park, the hotel is just a short walk from Lady Bird Lake, downtown, and all the best Austin has to offer. Our 93-room hotel features terraces in every room, a community deck and pool, and the Q-Hut pavilion. Guests can enjoy casual bites from our all-day Coffee Bar or savor a full meal on the patio or inside Carpenters Hall, our indoor-outdoor restaurant. Our restaurant, Carpenters Hall, serves as a community gathering space, offering counter-style daytime bites, a full-service dinner, and weekend brunch, all crafted with globally inspired flavors and a Texas twist. Named one of Bon Appétit's “Top 50 Best New Restaurants in America” and featured in Condé Nast Traveler and Texas Monthly , Carpenters Hall is proud to be a gathering place that feels honest, easy, and a little bit unexpected. With a curated wine list, hand-crafted cocktails, and an inviting all-weather patio, it's the perfect spot to share with friends or enjoy solo. We're proud to offer a welcoming space where locals and travelers alike come together. We're Proud to Offer Exceptional Benefits, which Include: · Medical, Dental, Vision, 401K with company match · Free room nights, Discounted and Friends & Family Room Rates · Generous Paid Time Off · Work-life benefits including wellbeing initiatives such as a complimentary Headspace The Role Reporting to the Hotel General Manager, the Executive Chef it will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facilities are immaculate. The person in this position must have good communication skills, the ability to resolve conflict, and a thorough understanding of company policies. Furthermore, all team members must develop and maintain the company's culture, values, and reputation in the public eye, and with all staff, guests, vendors, and partners. Key Responsibilities: · Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers. · Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment · Analyze recipes to assign prices to menu items, based on food, labor and overhead costs. · Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary. · Check the quality of raw and cooked food products to ensure that standards are met. · Monitor sanitation practices to ensure that employees follow standards and regulations. · Determine how food should be presented and create decorative food displays. · Record production and operational data on specified forms · Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable) · Meet with sales representatives in order to negotiate prices and order supplies · Estimate amounts and costs of required supplies, such as food and ingredients. · Order or requisition food and other supplies needed to ensure efficient operation. · Check the quantity and quality of received products. · Follows inventory standards and procedures to consistently conduct an accurate inventory · Prepare and cook food of all types, either on a regular basis or for special guests or functions. · Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary · Supervise and coordinate activities of cooks and workers engaged in food preparation. · Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. · Determine production schedules and staff requirements necessary to ensure timely delivery of services. · Demonstrate new cooking techniques and equipment to staff · Ensure staff have a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations · Maintain awareness of documentation needed and retained in employee files · Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met · Keep abreast of safety and emergency procedures and OSHA requirements · Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications Experience Required · High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred · Most have three (3) years related, progressive experience in food and beverage industry and experience in directing the work of others. · Valid and current TABC Certification · Current Food Handler's Manager Certification · Experience with or knowledge of inventory and cost of goods controls (i.e. food, beverage, kitchen supplies/utensils, food and beverage waste, and employee consumption) · Ability to work within a budget and to manage costs in real time · Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals · Ability to write routine reports and correspondence · Ability to speak effectively before groups · Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals · Ability to understand other computer programs (i.e. Toast, Excel, Birchstreet, etc) The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. We Welcome You Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We'd love to consider your unique experiences and how you could make Hyatt even better. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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.

About US Aba, located in Music Lane in downtown Austin, showcases Chef Partner CJ Jacobson's lighter style of cooking with influences from the Mediterranean including Israel, Lebanon, Turkey, and Greece. Aba Austin is now Hiring a CHEF de CUISINE! Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff Perform regular line checks throughout the day to ensure quality of all menu items Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 4+ years of Chef de Cuisine experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems Salary Range USD $70,000.00 - USD $90,000.00 /Yr.

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. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas. 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 Executive 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, leadership, and team commitment. 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.

Full-time Description About MML At McGuire Moorman Lambert Hospitality (MML), we are devoted to creating some of the world's most memorable hospitality experiences, where exceptional cuisine, inspired design, impeccable service, and authentic storytelling come together in harmony. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for its refined, character-driven approach to restaurants and hotels, each concept deeply rooted in creativity, quality, and a true sense of place. With a growing portfolio of celebrated properties across Austin, Aspen, Malibu, New York, and beyond, MML continues to expand into new markets and iconic destinations. About Sammie's Italian: Sammie's Italian, part of MML Hospitality, is a classic red-sauce joint located in the heart of Austin, Texas. Inspired by old-school Italian-American restaurants, Sammie's brings big personality, timeless dishes, and a lively, welcoming vibe to West Sixth Street. Known for its housemade pastas, rich sauces, sizzling steaks, and extensive wine list, Sammie's is the go-to spot for both intimate dinners and celebratory nights out. With vintage charm, cozy leather booths, and a buzzing bar, it's a spirited take on a beloved dining tradition - where everyone feels like family. About Favorite Pizza: Favorite Pizza is a neighborhood slice shop tucked beside Sammie's Italian on West Sixth Street in Austin, Texas. Serving up thin-crust, New York-style pizza by the slice or whole pie, Favorite blends nostalgia with quality - think crisp crusts, gooey cheese, cold beer, and fountain sodas. With a walk-up window, a compact indoor counter, and a laid-back outdoor patio, it's a casual spot with serious flavor. From late-night bites to easy lunches, Favorite Pizza is an Austin staple for good vibes, great pies, and no-frills fun. About the Position Sammie's is a vibrant, retro-inspired Italian-American restaurant in downtown Austin, serving classic red-sauce favorites in a stylish yet welcoming setting. We are seeking a passionate and driven Executive Chef to lead our culinary program. In this role, you will set the vision for the kitchen, drive menu innovation, and ensure exceptional food quality while managing operations, budgets, and a high-performing team. This position offers the opportunity to elevate a beloved concept and deliver memorable dining experiences that embody the energy and spirit of Sammie's. What You'll Do Create and execute the restaurant's culinary identity. Oversee daily kitchen operations, ensuring efficiency and excellence. Uphold the highest standards of food quality, presentation, and consistency. Recruit, train, and mentor kitchen staff, fostering a collaborative and professional culture. Ensure full compliance with food safety and sanitation regulations. Manage purchasing, inventory, and food cost controls to maximize profitability. Partner with front-of-house leadership to deliver seamless guest experiences. Promote continuous learning, innovation, and professional development within the culinary team. Requirements What You'll Bring Passion for Hospitality: Genuine enthusiasm for delivering extraordinary guest experiences. Leadership: Minimum two years leading professional kitchens, with a track record of building strong teams and fostering excellence. Experience: At least three years of progressive culinary leadership, preferably in upscale or fine dining environments. Communication: Strong interpersonal and cross-departmental communication skills. Financial Acumen: Ability to manage budgets, food and labor costs, and drive financial performance. Team Development: A leadership style grounded in mentorship, communication, and collaboration, with the ability to inspire and grow talent. Education: Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred. Language Skills: Proficiency in English required; Spanish fluency preferred. Schedule & Hours: Full-time, with flexibility to work evenings, weekends, and holidays. Physical Requirements: Ability to stand, walk, and work in a fast-paced kitchen environment for extended periods. Regularly required to talk, hear, reach, and handle tools and equipment. Must occasionally lift and move up to 50 pounds. Exposure to heat, cold, and steam in a kitchen environment. Reasonable accommodations available for individuals with disabilities. If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors.

Overview THE MODERN HOME OF AMERICAN GOLF Discover The Modern Home of Golf at our Frisco resort & spa. At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18-hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course, continue after dark at The Swing, a lighted 10-hole, par-3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco, TX with four on-site pools, including an adults-only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you're planning your next golf trip or a once-in-a-lifetime family vacation, you'll always remember your stay at Omni PGA Frisco Resort & Spa. Job Description Omni PGA Frisco Resort is seeking a passionate Resort Executive Chef to join our team. Omni Frisco PGA Resort provides North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment. An overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities Financial: To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Food and Beverage Director with capital expenditure items for the food and beverage department. Product Control: Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To oversee the creation of recipes and production methods. To work in conjunction with the banquet chef to compile new banquet menus when required. Essential Functions: Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Marketing: To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets. Maintain an up-to-date knowledge of competitor's food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. Staffing: To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Be aware of state legislation in employment and industrial relations. Administration: To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. Executive Duties: To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Hotel Specific Essential Functions: Personally involved in VIP Power Sites Kitchen Uniform Ordering Monitoring of & Overseeing Student Training Programs Attending Recruiting Trips to Culinary Schools & Community Colleges Attending Pre-Con Meetings Interacting with Meeting Planners and assisting in Menu Planning Qualifications Qualifications: Must have a minimum of 5 years Executive Chef or Executive Sous Chef level experience. Experience in a Luxury 4 Diamond Convention Resort Preferred Serve Safe Certified Food Manager Customer Service, prior admin experience preferred. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Able to deliver and communicate to diverse crowd of associates. Secondary Culinary education is preferred but not mandatory. Excellent communication and literature skills. (Bilingual preferred) Physical Requirements: Sitting down, typing and writing for long periods of time. Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures Exposure to food and beverage hazardous cleaning chemicals Exposure to food items and beverages Tools & Equipment: Computer and printer, telephone with multi-lines, photo-copy machine, and facsimile machine. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Role OverviewLet your passion for people and food drive your success. At Sodexo, we believe great food brings people together. We're seeking a dynamic and client-savvy Executive Chef to lead culinary operations at our Enterprise Portfolio Corporate Services account, located in beautiful El Paso, Texas. This is a high-impact leadership role overseeing two corporate buildings all culinary platforms including cafeteria, catering, and micro-markets. You'll be the driving force behind daily innovation, quality, and service excellence. Why Join Us?Be part of a global leader in food and facilities management Lead a high-profile account with room to innovate and grow Enjoy a collaborative, people-first culture Competitive compensation and benefits What You'll Do Lead all culinary operations across multiple service platforms Create seasonal, cost-effective menus aligned with client preferences Manage food production, quality control, and kitchen team development Ensure compliance with HACCP, food safety, and sanitation standards Oversee catering execution and support special events Monitor budgets, food costs, and vendor relationships Champion Sodexo's Mindful wellness and sustainability initiatives 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 Bring The ability to speak Spanish would be benficial for this role Proven experience in culinary leadership, preferably in corporate or restaurant environments Strong food finance and experience Excellent communication and team training skills Hands-on approach with a passion for mentoring and developing talent Commitment to safety, sanitation, and culinary excellence ServSafe certification preferred 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

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 Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $70,000-$80,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 20, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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.

This application is for private use only. Equal Opportunity Employer

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

We are on Fire! Ignite Medical Resort is Hiring! If you want to work with a company who values and appreciates its employees, join Ignite Medical Resorts and help us to Extinguish the Stereotype! We are a state-of-the-art rehabilitation resort where we combine uncompromising luxury, never before seen amenities, and the highest quality care to provide a superior rapid rehabilitation experience. Our Executive Chef plays a vital role in our resident and guest outcomes and overall experience. We are looking for passionate and dedicated position to become a part of our facility's compassionate and hospitable care-giving team. Hours: 8:30AM to 5PM If you are dedicated, compassionate, dependable and energetic - WE WANT YOU! Awesome Benefits that Ignite Team Members can expect: · COMPETITIVE WAGES · SHIFT DIFFERENTIALS (CLINICAL FLOOR STAFF) · GENEROUS BENEFITS PACKAGE INCLUDING HEALTH, DENTAL & VISION · 401K PLAN WITH EMPLOYER MATCH · PAID TIME OFF · HOLIDAY PAY · COMPLIMENTARY HIGH-PERFORMANCE UNIFORMS · VOLUNTARY BENEFITS - LIFE/AD&D, STD, LTD, CRITICAL ILLNESS, ACCIDENT, HOSPITAL INDEMNITY · SHORT-TERM AND LONG-TERM DISABILITY · EMPLOYEE ASSISTANCE PROGRAM (EAP) · HEALTH SAVINGS ACCOUNT (HSA) · SUPERHERO IN SCRUBS - ONE-OF-A-KIND REWARDS AND RECOGNITION PROGRAM · AVENGERS ADVANTAGE- NURSING PERFECT ATTENDANCE PROGRAM · EMPLOYER PAID LIFE INSURANCE · RASMUSSEN COLLEGE 20% DISCOUNT FOR IN PERSON CLASSES · HOSPITALITY AND TEAMWORK FOCUSED CULTURE · 50% OFF IN OUR ON-SITE RESTAURANT AND LUXECAFE PROUDLY SERVING STARBUCKS · A COMMITMENT TO TECHNOLOGY · FREE PLANET FITNESS MEMBERSHIP · ON DEMAND PAY · COMPANY SPONSORED DOORDASH DELIVERY SERVICE · ADVANCEMENT OPPORTUNITIES · SUPER PERKS PROGRAM PET INSURANCE 12%-30% DISCOUNTS · SUBSIDIZED CHILD CARE BENEFITS Ignite Medical Resorts is an Equal Opportunity Employer Requirements Certified Dietary Manager Certification Supervising and scheduling all cooks and servers Menu adjusting and planning Product ordering and inventory monitoring Interacting with and assisting our guests with dining options and restrictions Salary Description $56,000 to $62,000

Job Description 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 $26.14/hour, automatic raise to $27.14/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

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

About the Role: We are seeking a skilled and experienced Sous Chef to join our Fischer & Wieser Cooking School. As a SOUS Chef, you will be responsible for assisting the Head Chef Instructor and other visitng teaching chefs in our hands on cooking classes, dinners, demonstrations, and other events with menu development, recipe creation, and food preparation. You would also keep inventory of supplies and tools, fulfill chef's grocery lists as needed, keep cooking spaces and food storage spaces clean, welcome guests to classes. Minimum Qualifications: Proven experience as a SOUS Chef or similar role Ability to work in a fast-paced environment Strong communication skills Ability to work well in a team Preferred Qualifications: Experience in dining, restaurant, catering or related fields Responsibilities: Prepare and cook food to the highest standards Ensure that all hygiene standards are met Do you enjoy working in the culinary hospitality field? Do you have basic kitchen knowledge and experience assisting a chef in a working kitchen? Ability to entertain others with quality dishes and story telling? Skills: As a SOUS Chef, you will be using your expertise in Executive Chef, Head Chef, Menu Development, Recipes, Fine Dining, Menu Plan, Food Preparation, Italian Cuisine, and Hygiene on a daily basis. You will be responsible for creating new dishes, training junior chefs, and ensuring that all hygiene standards are met. Your strong leadership and communication skills will be essential in supervising the kitchen team and working collaboratively with other departments. Your ability to work in a fast-paced environment and adapt to changing situations will be crucial in ensuring that our customers receive the highest quality of food and service.

San Antonio is where it all began - the birthplace of Taco Cabana, where vibrant flavors, warm hospitality, and a love for bold, handcrafted food came together to create something special. Now, we have a culinary challenge for the city we love--we're looking for a chef who embodies that same San Antonio spirit - a mix of creativity, pride, and pure flavor. If you: * Bring energy, authenticity, and passion to every dish * Believe food should be fresh, fun, and full of heart * Take pride in Tex-Mex traditions while adding your own creative twist * Thrive in a fast-paced environment that feels like fiesta Then you're exactly who we're looking for. We're looking for a Research & Development Chef who embodies San Antonio's culinary spirit - someone who knows our guests, our culture, and our love for great food. This is your chance to stand shoulder to shoulder with Corporate Chef David Cisneros, bringing new ideas, local inspiration, and authentic taste to our menus, all created right here in the place that started it all. Whether you're a seasoned professional or an inspired innovator ready to make your mark, this is your opportunity to help write the next chapter in Taco Cabana's story. Come create with us. Come home to flavor. SUMMARY: The position supports the organization in the identification, ideation, development and implementation of New Product initiatives and Innovation pipelines in support of the Brand vision and growth strategies, bringing Core Menu brand positioning to life through the optimization, benchmarking, testing and validation of current menu offerings under the direction of the Head of Culinary. Skills required include a blend of highly developed culinary creativity with a demonstrated knowledge of food (a well-developed understanding of Tex-Mex/Mexican/Latin inspired food is greatly preferred). Practical operational capabilities must include: food costing and related financial skills, practical experience with both quantitative and qualitative evaluation of foods and food equipment/procedures, effective utilization of vendor/supplier assets against strategic goals and a demonstrated ability to effectively train peers and unit-level internal partners in support of new product roll-outs. Key responsibilities include: concept ideation; prototype development; manufacturer scale up, operational viability optimization, training and presentation of concepts and products, analytical evaluation of products, maintenance of the internal recipe and costing database and the efficient sourcing and management of the Test Kitchen product inventory. Must demonstrate the ability to successfully manage multiple projects concurrently in a lean, dynamic and fast-paced culture. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Identification and presentation of opportunities to optimize Core Menu products, procedures or workflow. * Function as a liaison with Operations and various departments to provide culinary/R&D solutions and improvements to in-restaurant performance. * Support training department with the development and execution of operations procedure, job aids and in-field training. * Regularly audit unit-level execution of food and beverage initiatives, providing feedback and solutions for improvement. * Maintain and regularly update the internal recipe and recipe costing databases, yield calculations and vendor portfolio. * Partner with Purchasing and other departments on the development of packaging and procedural solutions for all products. * Prepare appropriate documentation and materials to insure a seamless transition from Research and Development to key departments, including cost analysis. * Interact in partnership with Operations/Purchasing/QA to refine product specifications to deliver executional consistency, viability and recipe yields * Take on additional projects as required by department or concept. Partner with Purchasing on an as-needed basis to validate cost savings opportunities. * Support Marketing on projects requiring a culinary resource such as photo shoots SUPERVISORY RESPONSIBILITIES: NA QUALIFICATIONS: * 2+ years minimum progressive experience as an R&D Chef/Executive Chef. Experience in the chain restaurant (QSR/Fast Casual) segment preferred. * Creativity: ability to identify opportunities and create new, innovative solutions. * Culinary expertise: theoretical understanding and practical application of culinary principles. * Ability to create a prototype product solely from an idea. Can reverse engineer a finished product back to its source ingredients. Well-developed sense of taste, aesthetics, and value-drivers in food. Knowledge of Tex-Mex/Mexican/Latin cuisine. * Operations experience: is familiar and comfortable with the level of operational capabilities and equipment platforms within our category and is able to design products for success within those parameters. * Financial acumen: has experience in food costing, yield analysis and financial reporting. * Consumer driven: integrates consumer feedback, trends and insights into product development process. * Demonstrated ability to take direction, formulate a plan and execute that plan with limited direct supervision. * Demonstrates the exceptional attention to detail required when documenting formulations, inputting costs, evaluating products and managing multiple deliverables/timelines. EDUCATION and/or EXPERIENCE: LANGUAGE SKILLS: * Written and oral communication skills. * Bi-Lingual (Spanish-English) preferred. * Must possess experience and strength presenting ideas in a food cutting/training environment. * Must openly engage and leverage knowledge and experience during cross-functional ideations, meetings and planning sessions. * specific PR initiatives COMPUTER SKILLS: Good computer skills with advanced knowledge of Microsoft Excel, Word and Power Point. PHYSICAL DEMANDS: The physical demands 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 essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is regularly required to stand and/or walk for extended periods of the workday. Must be able to lift up to 40 lbs. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Travel up to 20% EQUIPMENT USED: * All relevant kitchen/food production equipment * Computer, fax, calculator, copier, phone.