Executive chef jobs in Longview, TX

Chef de Cuisine Job Type: Full- Time Pay Rate: Salary WHAT WE PROVIDE This is a Full-Time position at Six Flags Fiesta Texas in San Antonio, TX. It features a competitive salary with a generous benefits package, including Medical, Dental, Vision, Paid Time Off (Vacation, Bereavement, and Jury Duty), and 401k with matching. This position requires a minimum average of 40 hours per week year-round with flexible scheduling. Additional perks include weekly pay, nationwide FREE park access and parking for yourself and a guest, annual complimentary park tickets for friends and family, discount off food and merchandise, access to exclusive employee-only events, and more! Responsibilities: As the Chef de Cuisine, you will bring passion, creativity, and leadership to our culinary team. You'll oversee kitchen operations, develop memorable menus, ensure food quality and safety, and lead a culture of excellence and hospitality. Your work directly influences our guest experience and elevates the standard of dining at our venues. HOW YOU WILL DO IT • Lead daily kitchen operations with attention to consistency, culinary standards, and guest satisfaction • Develop, test, and implement seasonal menus, recipes, and plating standards • Manage food costing, inventory, ordering, and waste reduction strategies • Uphold health & safety standards including Safe Food Handling Procedures and regulatory compliance • Train, coach, and mentor kitchen staff to grow technical skill and professional behaviors • Partner with front-of-house leaders for seamless service and communication • Monitor equipment maintenance and cleanliness standards throughout the kitchen • Foster a positive, inclusive, and high-performance culture Qualifications: • Proven experience as a Chef de Cuisine, Sous Chef, or senior kitchen leader • Strong culinary background in high-volume or specialty cuisine operations • Excellent communication, leadership, and time-management skills • Strong grasp of food costing, ordering systems, and labor controls • Current Food Handler and Manager Certifications (or ability to obtain) • Ability to work weekends, evenings, and holidays as required OTHER NOTES All other duties as assigned or necessary to support the operation as a whole Reports to: Executive Chef While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. We are a Drug-Free Equal Opportunity Employer.

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.

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.

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

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.

Job Description Salary: $80,000-82,000 Other Forms of Compensation: annual bonus 15% target 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 $ RELOCATION ASSISTANCE $ Chartwells Higher Ed is seeking an innovative and forward thinking Campus Executive Chef to join our food service team on a beautiful UNIVERSITY in the heart of EASTERN TEXAS. In this culinary leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with Chartwells programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Chartwells guidelines and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: College/University Dining PREFERRED Contract Food Service experience A.S. Culinary degree or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on executive chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable 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: 1474055 Chartwells HE SARA C ST CLAIR [[req_classification]]

An Executive Chef is the top-level culinary manager in a restaurant or food service establishment, responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, staff management, and financial oversight. They ensure high-quality food and efficient kitchen operations, playing a crucial role in the overall success of the business. Key Responsibilities: Food Preparation: Overseeing the preparation of all dishes, ensuring consistent quality and presentation. Kitchen Management: Managing kitchen staff (line cooks, prep cooks, sous chefs), including hiring, training, scheduling, and performance management. Inventory Management: Monitoring food and supplies, placing orders, and controlling costs to minimize waste. Budget Management: Collaborating with management on budgeting and financial planning for the kitchen. Food Safety and Sanitation: Implementing and maintaining strict food safety and sanitation standards to comply with health regulations. Vendor Relationships: Building and maintaining relationships with suppliers to source high-quality ingredients at competitive prices. Customer Service: Addressing customer feedback, including handling complaints and accommodating special dietary requests. Menu Development: Creating and updating menus that align with the restaurant's concept, target audience, and seasonal availability. Essential Skills and Qualifications: Culinary Expertise: Extensive knowledge and experience in all aspects of food preparation and cooking techniques. Leadership and Management: Ability to motivate and manage a team, delegate tasks effectively, and resolve conflicts. Organizational Skills: Ability to plan, prioritize, and manage multiple tasks simultaneously. Financial Acumen: Understanding of budgeting, cost control, and inventory management. Communication Skills: Ability to communicate effectively with kitchen staff, management, and customers. Problem-Solving Skills: Ability to identify and resolve issues related to food quality, staffing, or equipment. In essence, the Executive Chef is the driving force behind the kitchen, responsible for both the culinary and operational success of the establishment

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.

Role OverviewSodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff. Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including:Patient dining services Retail dining outlets Catering and special events Previous Executive Chef or senior culinary management experience in a healthcare setting required. This position is primarily Monday-Friday with rotating weekends. What You'll DoLead, mentor, and develop a team of culinary professionals to achieve service excellence. Ensure compliance with food safety, sanitation, and HACCP standards at all times. Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control. Collaborate with the management team to meet client expectations and Sodexo operational standards. Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time. Manage retail dining services, delivering innovative menus and exceptional guest experiences. Lead catering operations for hospital events and executive functions. Monitor labor, food, and operational costs to meet financial goals. Foster a culture of safety, teamwork, and professional development. 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 BringProven ability to lead and motivate frontline staff, including union and non-union employees. Strong background in safety, sanitation, and regulatory compliance. Financial acumen with experience managing food and labor budgets. Excellent communication, leadership, and customer service skills. Experience with Sodexo systems and programs is strongly preferred. Culinary degree or equivalent combination of education and experience 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. • Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. • Responsible for the direct supervision of all Room Chefs and Assistant Chefs. • Manage staffing levels congruent with departmental and business needs. • Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. • Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. • Promote and ensure positive guest relations at all times. • Other duties as assigned Qualifications • Must be at least 21 years of age. • High school diploma or equivalent vocational training certificate. • Certification of culinary training or apprenticeship. • Two (2) years of experience in a similar position. • Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. • Must be able to stand and/or walk for extended periods of time. • Must have excellent customer service and communication skills. • Must be able to obtain/maintain any necessary licenses and/or certifications by management. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. 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 the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. 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. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description Reports to the Director of Food and Nutrition services at Glenwood. Provides leadership and support to the Food and Nutrition Department through overall planning and direction with collaboration with the Director of Foods & Nutrition. The Executive Chef of Food and Nutrition ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors, catering, and procurement of Food and Nutrition supplies. Provides oversight to the monitoring and evaluation of quality kitchen operation, and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize culinary skills and food safety operations. Relocation assistance available. Key Responsibilities: Develop and manages strategic goals and objectives for Lemontree Healthcare for the Foods & Nutrition Department and plans to achieve those goals. Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, DNV, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations. Provides oversight for budget development and management for department. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services. Oversees departmental personnel by implementation of providing training to team members, operational guidance, and ongoing development opportunities. Responsible for training and succession planning of food and culinary professionals for cooks and kitchen staff of 10 with 3 direct reports. Provides collaborative leadership to the development, implementation, and modification of standardized menus and recipes. Supports development and maintenance of electronic food service systems. Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate. Qualifications: BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or equivalent experience. Minimum of 5 years of progressively responsible experience in culinary/kitchen management including 2 years of management experience. Hospital experience is strongly preferred. Certification Requirements: ServSafe Manager Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. Benefits Dental insurance Vision insurance Health Insurance 401k Paid time-off Paid holidays Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

This application is for private use only. Equal Opportunity Employer

Department: Restaurant Reports To: Back House Manager Classification: Non-Exempt Goals This job description for the Sous Chef at Crossing Creeks Country Club provides criteria for the evaluation of the Sous Chef position. The Sous Chef at Crossing Creeks Country Club is responsible for providing supportive leadership to the kitchen staff throughout food service, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation, assisting with creating menus and recipes, scheduling, and training employees, and taking on additional responsibilities in the Executive Chef's absence to ensure the kitchen staff has proper direction. The Sous Chef will strive to uphold the Executive chef's culinary vision for the restaurant with an eye for quality, taste, and presentation while providing the kitchen staff with consistent strong direction to elevate our menu to the highest dining experience possible. Duties & Responsibilities Under the direction of the Executive Chef, the Sous Chef at Crossing Creeks Country Club will be responsible for, but not limited to: 1. Cleaning and sanitizing work areas, equipment, utensils, and dishes 2. Checking and ensuring the quality and freshness of ingredients and final products 3. Preparing food and ingredients including but not limited to: measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cutting 4. Baking, grilling, steaming, and boiling meats, vegetables, fish, poultry, and other foods 5. Operating kitchen equipment such as broilers, ovens, grills, and fryers 6. Following preparation guide and provided recipes, cooks, and prepares various entrees, vegetables, sandwiches, and other menu items 7. Offering and serving correct portions to comply with Crossing Creeks Country Club standards 8. Preparing food in advance as indicated 9. Arranging eye-appealing, tasty food items following recipes provided for preparation 10. Completing food temperature checks for each meal 11. Tasting all food items prepared to ensure quality meets expectations 12. Assisting in developing new menu options based on seasonal changes and customer demands 13. Assisting with the preparation and planning of meal designs 14. Evaluating the production, safe handling and quality of all food prepared and distributed to ensure that it is consistent with CCCC policy and procedures for quality food service 15. Assisting with managing and training kitchen staff, coordinating schedules, and overseeing their work 16. Assisting with recruiting new kitchen staff 17. Accountability in maintaining inventory and ordering supplies to ensure kitchen and other areas are well-stocked 18. Restocking inventory as needed 19. Assisting with managing the overall kitchen operations 20. Having a good relationship between other departments to ensure effective communication 21. Ensuring all staff are aware of proper use of equipment, facilities, and materials; provide training as needed and coach staff when materials are mis-managed or not used in accordance with design 22. Assisting with employee evaluations as needed 23. Maintaining regular, clear, and proactive communication with the Executive Chef 24. Setting up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal service 25. Completing preparation records and stores food items properly at close of meal service 26. Maintaining standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for “clean as you go” and scheduling routine cleanings 27. Overseeing and managing the organization of dry good storage, refrigerated and frozen products 28. Overseeing and managing proper labeling, dating, and rotating of products in dry storage, coolers, and freezers 29. Assisting in cooking, preparing, and servicing of food for special events when required 30. Taking necessary precautions and follow correct procedures for lifting and bending 31. Complying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third‐party audits 32. Ensuring that all food preparation and assembling is done in accordance with established procedures 33. Multitasking and allocating time appropriately for multiple different orders 34. Maintaining equipment within the kitchen and notifying maintenance when equipment is not working or of any safety hazards 35. Understanding of unique and complementary flavor pairings 36. Having a thorough understanding and knowledge of all food items on the menu 37. Showing leadership and direction with co-workers and other staff members 38. Adhering to and ensuring compliance with Crossing Creeks Country Club policies, procedures, and customer service standards 39. Other duties as assigned On Duty Behavior 1. Staff members may not recreate (play sports, swim, golf, racquet sports, etc.) while on duty 2. Alcohol consumption is not permitted while on duty 3. Smoking/vaping is not permitted while on duty; smoking/vaping is only allowed in designated area whilst “clocked out” on approved break 4. Members and guests are not to see or interpret staff as being overly attentive to their phones and/or personal electronic devices 5. No loitering; non-members and non-registered guest are not permitted to be loitering with staff General Responsibilities & Expectations 1. Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.) 2. Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures 3. Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers 4. Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties 5. Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty 6. Good personal hygiene per company policies 7. Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club 8. Adhering to facility, department, CCCC safety policies and procedures to include incident reporting 9. Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate 10. Maintaining professionalism in job performance and practice 11. Communicating needs through the proper chain of command 12. Displaying integrity and honesty 13. Maintaining a positive attitude towards members, guests, and co‐workers 14. Contributing to meeting the mission and goals of Crossing Creeks Country Club Position Requirements The requirements for employment as Sous Chef Staff with Crossing Creeks Country Club are: 1. Displays a positive attitude and passion for Crossing Creeks Country Club 2. Customer service knowledge including customer service needs assessment, meeting quality standards for services provided, and the overall evaluation of customer satisfaction 3. A general understanding of personnel and Human Resources including recruitment, selection, training, compensation and benefits, labor relations and negotiation and personnel information systems 4. Understanding of mathematics to help calculate average cost, daily usage, and other inventory related equations 5. Active listening. Provide full attention to what is being said by others, understand the points being made and be able to transition what has been relayed into a clear idea 6. The ability to develop a constructive and cooperative working relationship with others and maintain it over a period of time 7. High volume, complex food service operations experience 8. Ability to communicate on various levels including management, departmental, customer and associates 9. Ability to write reports, business correspondence and procedure manuals 10. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public 11. Ability to define problems, collect data, establish facts, and draw valid conclusions 12. Critical thinking skills; ability to work autonomously and make efficient use of time and resources 13. Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure 14. Strong interpersonal skills, impeccable organizational skills, and time management skills 15. Meeting performance expectations and holding oneself accountable for all actions 16. Integrity and responsibility 17. Flexibility to meet scheduling demands of department 18. Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail 19. Ability to have good judgement 20. Adaptability to ongoing changes 21. Ability to work as a team 22. Takes initiative and always looks for ways to help flow efficiently 23. Remain current with all organization policies, procedures, and systems 24. Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor 25. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness 26. Knowledge of overall kitchen operations, food preparation, production, standard kitchen equipment, food safety and sanitation 27. Knowledge of food handling techniques and various cooking methods 28. Knowledge of safety and sanitation rules and practices 29. Knowledge of fire safety procedures 30. Ability to work in a high volume, high stress environment 31. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. 32. Basic understanding of kitchen software program 33. Maintain TABC/food handling license requirements 34. Ability to read, write, and speak the English language Education/Experience • TABC / Food Handling license required • 2-3 years in leadership or supervisory experience in restaurant kitchen Physical Demands • Requires full range of body motion • Standing and maneuvering independently and safely around work area • Standing and walking for extensive periods of time • Eye-hand coordination • Pushing and pulling • Climbing (ascending and descending) • Bending / Stooping / Crouching / Crawling • Tasting / Smelling • Using arm, leg, and back muscles for extended periods • Occasionally lifts and carries items weighing greater than 50 pounds • Requires corrected vision and hearing to within normal range • Requires working under moderate physically, mentally, and emotionally stressful conditions • Working irregular hours • Frequently use of hands and fingers • Potential for cuts and bruises Work Environment • Both environmental conditions; you will work both inside and out, including inclement weather • Exposure to wet and/or humid conditions • Atmospheric conditions: fumes, odors, dust, mists, gases, or poor ventilation • Extreme cold • Extreme heat • Loud and noisy • Moving mechanical parts • Frequently ahs hands in hot soapy water and/or cleaning and sanitizing chemicals • Working with hazardous chemicals • May be required to work in narrow aisles or passageways • Frequently required to talk and/or hear

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.

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.

Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION We are looking for a Sous Chef who can hand handle menu planning and managing, food preparation, and providing assistance to the executive chef. Tasks include but are not limited to recording inventory management, managing kitchen operations, ensuring food quality, and maintaining cleanliness and safety standards. RESPONSIBILITIES AND DUTIES Assist Executive Chef in the overall operation of the food service function, preparation, and production. Ability to have a flexible schedule. Ensure all kitchen operations occur in a timely manner Resolve client issues and concerns Monitor and record inventory, ordering product as needed Provide support to junior kitchen staff with various tasks including food preparation, line cooking, and dish plating Assist Executive Chef in training new staff to comply with kitchen standards Adhere to and implement sanitation and safety regulations Step in for the Executive Chef in their absence SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must speak, read, write, and understand the primary language(s) used in the workplace. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment, with the Head Chef and Cooks acting as the kitchen's team leaders. Must be able to operate kitchen facilities with minimal direct supervision. Must possess basic computer skills. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controls are in place. Ability to supervise staff and accomplish goals on a timely basis. Ability to conduct safety/staff meetings and menu briefings and maintain communication lines between line staff. Ability to effectively deal with internal and external customers and collect accurate information to resolve conflicts. Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge. Must possess the ability to train staff and advance staff Must direct and execute a strict strategy to ensure safety PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more. Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment Must have a Safe Serve certificate QUALIFICATION STANDARDS Education High school or equivalent education required. Experience Must have three to five years prior experience as a Sous Chef Licenses or Certificates Food Safe Certificate (Required) Grooming All employees must maintain a clean, and well-groomed appearance by Corporate Housing Hospitality standards. This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time. COMPENSATION AND BENEFITS (AFTER 90 DAYS) Dental Insurance Health insurance Paid time off Vision insurance Housing provided Free meals Quarterly Bonus Upon completing one year of employment, you will be eligible for comprehensive coverage for Allied Medical services provided by the employer.

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)

Locations: Choose from Austin, Round Rock, Cedar Park, Pflugerville, West Lake Hills, Lakeway, and/or Bee Cave. 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)