Executive chef jobs in Lubbock, TX

Chef Job Type: Full- Time Pay Rate: $22/hr. WHAT WE PROVIDE This is a Full-Time position with a competitive pay range based on experience. As a Six Flags Fiesta Texas team member, you'll enjoy great benefits including free park admission for you and a guest, additional complimentary tickets, a 40% discount on merchandise, flexible scheduling, weekly pay, DailyPay access, and the opportunity to be part of a world-class entertainment company focused on safety, innovation, and fun. Responsibilities: As the Chef at Six Flags Fiesta Texas, you will oversee the daily preparation, organization, and production of all commissary and pantry operations across the park. You'll ensure that all food items meet quality, safety, and cost standards while supporting Food & Beverage outlets with accurate, timely, and creative food production. You'll be the culinary backbone behind our park's high-volume dining experience; balancing efficiency, consistency, and flavor. HOW YOU WILL DO IT Plan, organize, and oversee daily operations of the central commissary. Manage the preparation, packaging, and distribution of bulk and prepped food to park outlets. Create and maintain recipes, prep sheets, and production schedules ensuring consistency and quality. Supervise food prep staff, ensuring proper training, sanitation, and adherence to food safety guidelines. Monitor product levels, rotation, and storage to minimize waste and control food costs. Collaborate with Purchasing and Inventory teams to ensure accurate ordering and receiving of goods. Coordinate with Park Cooks and Food & Beverage leadership for seasonal menu changes and event needs. Maintain cleanliness and organization of commissary kitchens, coolers, and storage areas. Enforce proper ServSafe standards across all food handling operations. Lead by example; ensuring teamwork, professionalism, and a positive kitchen culture. Qualifications: Minimum 3 years of experience in a high-volume kitchen or commissary environment; theme park, resort, or institutional experience preferred. Must be at least 18+ years of age Proven ability to lead and train kitchen staff. Strong knowledge of food preparation techniques, kitchen operations, and sanitation standards. Ability to manage multiple priorities under time-sensitive conditions. Working knowledge of inventory systems and production tracking. ServSafe certification or ability to obtain within 30 days of hire. Excellent communication and organizational skills. Flexibility to work varied shifts including weekends, holidays, and nights. OTHER NOTES All other duties as assigned or necessary to support the park as a whole. Reports to the Executive Chef

Step into a dynamic, high-profile culinary leadership role at one of Dallas' most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations-spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation. Key Responsibilities Lead the full culinary program including the museum café, catering operations, activations, and special events. Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture. Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets. Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards. Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction. Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards. Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations. Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders. Preferred Qualifications 5+ years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar). Strong background in both à la carte and catering production. Proven ability to lead, motivate, and grow teams. Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency. Positive, collaborative, hands-on leadership style. Nights, weekends, and event-based scheduling required. Apply to Wolfgang Puck today! Wolfgang Puck Catering 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, nationalorigin, 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. Associates at Wolfgang Puck Catering are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. 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: 1481549 Wolfgang Puck Catering Michael Abbey [[req_classification]]

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.

The Operations Chef is responsible for leading all culinary operations across Woody's Brands LLC locations, ensuring excellence in food quality, operational efficiency, and team development. Key Responsibilities Provide direct, in-person support to store locations through regular site visits, coaching, and on-the-ground leadership. Partner with General Managers to identify operational gaps and implement solutions to improve productivity, food quality, service consistency, and overall performance. Support stores during critical periods such as peak seasons, special events, and leadership transitions-offering both strategic direction and hands-on assistance. Manage cost controls and oversee expenditures to ensure financial targets are met. Lead the rollout of new menu items, marketing campaigns, and operational initiatives. Track and coordinate equipment maintenance and repair needs. Supervise and lead kitchen teams across multiple locations, ensuring adherence to brand standards and consistency in execution. Provide operational support for new store openings, including hiring, training, and ensuring pre-opening readiness. Perform other duties as assigned. Qualifications Culinary degree or equivalent four years of culinary development experience. Minimum 5-7 years of culinary management experience; multi-unit experience strongly preferred. Excellent written and verbal communication skills, with the ability to interact effectively at all organizational levels. Strong leadership, hands-on management, and coaching abilities. Solid financial acumen, including experience with P&L oversight, budgeting, and food cost control. Proven ability to assess and grow talent, streamline operations, and drive revenue. Willingness to travel up to 50%. Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) preferred.

HG SPLY CO | Concept Chef About us At HG Sply Co. we believe that how we eat, connect, and show up each day matters. Our menu is rooted in clean, well-sourced ingredients, and our bar comes to life with fresh juices and house infusions. Our team leads with intention, values camaraderie, and brings the kind of energy that makes every guest feel welcome and cared for. We are hiring a Concept Chef to lead menu innovation, elevate kitchen standards, and build the culinary systems that support our growth. This role starts at our Greenville Ave location in Dallas, learning the brand from the inside out before leading R&D for new menu development and supporting the Rockwall opening in 2026. What You Will Do Own and refine culinary systems, recipes, and standards across the brand. Build and develop a high-performing kitchen team that serves as the R&D and training hub. Lead menu evolution Partner with Operations, Training, and Marketing to ensure consistent execution and strong cost control. Drive culinary innovation using data, testing, and guest feedback. Prepare and execute culinary plans for new restaurant openings. What Success Looks Like Consistent execution of HG culinary standards across locations. Strong training systems and a pipeline of Culinary Leads. Successful rollout of new menus. Greenville Ave functioning as a true R&D and training center. Improved food cost and strong audit performance. Ideal Candidate Experienced culinary leader with a passion for clean, craveable food. Strong operator who understands systems, consistency, and cost control. Creative thinker who can develop standout dishes while maintaining brand identity. Skilled mentor who builds teams and elevates talent. Thrives in a growing, fast-moving environment. Other Essential Job Requirements Must be able to stand and walk for extended periods, often the majority of a shift. Frequently required to lift and carry up to 25-30 lbs (e.g., cases of product, small equipment). Occasionally required to lift and carry up to 50 lbs with assistance. Comfortable bending, reaching, and working in fast-paced, high-energy environments. Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals. Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures. Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times. Occasionally required to lift up to 150 lbs with the help of equipment like a dolly. Occasionally required to speak in front of large groups, including team members and guests. May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

Pastry Sous Chef - Sara's Mediterranean Market Department: Bakery & Pastry Reports to: Executive Pastry Chef / Executive Chef About Sara's Mediterranean Market At Sara's Mediterranean Market, every pastry tells a story - one of craftsmanship, heritage, and passion. Our bakery blends French technique with Mediterranean soul, offering everything from delicate croissants and traditional baklava to seasonal desserts made with the finest ingredients. We take pride in creating a sensory experience that celebrates authenticity, artistry, and heart. We're looking for a Pastry Sous Chef who shares that same passion for excellence - someone who thrives in a creative, fast-paced kitchen and takes pride in leading by example. Position Overview The Pastry Sous Chef plays a key leadership role within our bakery team, assisting the Executive Pastry Chef in daily production, recipe development, and team management. You'll help oversee the preparation of pastries, viennoiserie, cakes, and desserts that meet Sara's exacting standards for quality, presentation, and consistency. This is a hands-on position for someone who balances artistry with precision - and who finds joy in elevating the guest experience through food. Key Responsibilities Production & Quality Oversee daily pastry and bakery production, ensuring consistency, precision, and adherence to recipes. Execute a variety of baked goods including croissants, cakes, tarts, cookies, and Mediterranean-inspired desserts. Maintain the highest standards of food quality, freshness, and presentation. Assist in developing new seasonal pastries and specialty items in collaboration with the Executive Pastry Chef. Monitor product rotation and waste management to ensure efficiency and freshness. Leadership & Team Management Supervise pastry cooks and prep staff, ensuring productivity and adherence to safety standards. Train and mentor team members on proper techniques, timing, and quality control. Foster a positive, creative, and collaborative kitchen culture. Assist with scheduling, labor planning, and inventory management. Operations & Organization Ensure compliance with health, safety, and sanitation regulations. Maintain equipment, tools, and workspace in excellent condition. Support the Executive Pastry Chef in inventory ordering and cost control. Uphold the Sara's brand standards in every pastry that leaves the kitchen. What We're Looking For 3+ years of professional pastry or baking experience; leadership experience preferred. Strong foundation in classic French pastry techniques and familiarity with Mediterranean desserts. Excellent attention to detail, organization, and time management. Creativity, passion for innovation, and dedication to consistency. Ability to work early mornings, weekends, and holidays as needed. Culinary or pastry degree preferred but not required. Why Join Sara's Be part of a growing, family-owned Mediterranean brand celebrated for its quality and craftsmanship. Work in a beautiful, high-standard bakery environment with top-tier ingredients. Collaborate with passionate chefs and artisans who care deeply about their craft. Competitive pay and career growth opportunities. If you believe baking is an art - and hospitality is an expression of love - we'd love to meet you. Join Sara's Mediterranean Market and help us bring a taste of the Mediterranean to every table.

We are a leading fresh food manufacturer committed to delivering innovative, high-quality products to major retailers across North America. Our mission is to be North America's favorite maker of salads and healthy fresh foods. We are seeking a highly creative and experienced Research and Development Chef to join our dynamic team. This role is ideal for a culinary professional passionate flavor development, and creating scalable, retail-ready products. You will play a key role in conceptualizing, testing, and refining new recipes and food concepts that align with market trends and retailer expectations. Key Responsibilities • Confidently manage multiple workstreams and projects simultaneously • Provide culinary expertise in assigned projects through exceptional concept creating and product development • Maintain a clean and safe work environment, adhering to food safety regulations • Actively participate in all stages of product development, from ideation to manufacturing • Continuously monitor and research food trends, manufacturing processes, and culinary innovations; share monthly findings in Culinary team meetings. • Maintain project scope and ensure product formulas are approved by the commercialization team. • Lead and participate in product tastings and trials • Assis in producing product samples for internal and external stakeholders. • Manage individual project timelines and deliverables • Report weekly project plan, timelines and tasks Qualifications • 3-6 years of experience in CPG product development following completion of a culinary or related degree/certificate program, or equivalent combination of education and experience. • Strong knowledge of food safety standards, HACCP, and nutritional standards. • Refined pallet with excellent understanding of cooking methods and world cuisine • Proven ability to collaborate within cross-functional teams and align with company values Skills • High level of creativity and personal initiative • Excellent communication skills and interpersonal skills • Self-motivated with attention to detail • Strong organizational skills • Ability to thrive in fast-paced, deadline driven environment while changing priorities • Demonstrated ability to work independently on assigned projects with general supervision • Proficiency in the use of computer systems and software (ex. MS Teams, SharePoint) Preferred Experience • Prior work with fresh food companies or consumer packaged goods (CPG). • Experience developing products for major grocery retailers. • Certified Research Chef (CRC) or Certified Culinary Scientist (CCS) is a plus. Benefits • Competitive Salary and performance bonuses • Health, dental and vision insurance • 401(k) with company match • Paid time off and holidays • Professional development opportunities

THE OPPORTUNITY Executive Chef for Popular Italian restaurant & Catering Company 20+ years in business Very busy, grew by 8% last year. Oversee training, organization, catering Indoor/outdoor seating and bar lounge 300 total seats Looking for someone to relocate there 15 - 20 kitchen team Requirements 5+ years kitchen management experience Italian cuisine cooking experience Excellent references High volume upscale restaurant experience Owner will fly finalist to Lubbock for a final interview and kitchen stage Benefits $110,000 - $120,000 per year based on experience No state tax in Texas Relocation assistance Full health, life, dental, vision If you are interested please email your updated resume and salary requirements to me. *********************************

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.

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 Laguna Development Corporation is seeking a passionate and experienced Chef de Cuisine to lead culinary operations in our premier food & beverage environment at the Route 66 Casino. This role is ideal for a skilled culinary professional who thrives on creativity, leadership, and excellence in execution. You will oversee kitchen operations, ensure adherence to health and safety standards, manage food and labor costs, and guide your team in delivering consistently high-quality dishes. The Chef de Cuisine is also responsible for staff development, scheduling, inventory management, and maintaining the highest standards of sanitation and guest service. The ideal candidate will have a bachelor's degree (or equivalent experience), 5+ years of food production management, and a strong background in cost control and culinary leadership. A Serv-Safe certification is required. Proficiency in kitchen operations, team supervision, and basic computer skills (Word, Excel, Outlook) is essential. This is a hands-on leadership role requiring flexibility, professionalism, and a genuine commitment to creating an exceptional dining experience. Must be able to pass a pre-employment drug/alcohol screening and maintain a valid New Mexico driver's license. Join us and bring your culinary vision to life in a fast-paced, guest-focused environment.

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.

Job Details CT Land - Lubbock, TXDescription GENERAL: Reporting to the Manager of the Covered S Ranch, the live-in Caretaker/Cook is responsible for taking care of the Hacienda area, cooking meals, and providing excellent customer service to guests at the Covered S Ranch. ESSENTIAL DUTIES: The following statements describe the principal functions of this job and its scope of responsibility but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including working in other functional areas to cover absences or relief, to equalize peak work periods, or otherwise to balance the work load. Cooking: Organize, oversee, and manage all food prep operations for daily operations and special events. Create all menus, recipes, menu implementation lists, and timelines. Operate, maintain, and clean all kitchen equipment and tools. Oversee the preparation and cooking of all dishes. Ensure that all food is cooked to the appropriate temperature and served in a timely manner. Manage inventory and order supplies as needed. Facilitate and execute all grocery shopping in nearby towns (Snyder, TX/Lubbock, TX). Develop and implement safety and sanitation policies and procedures. Monitor food costs and work to maximize profitability. Maintain extremely high standards of cleanliness and organization in the kitchen. Ensure equipment and supplies are stored in appropriate areas. Lead a team as needed if additional kitchen staff are required during larger functions. Ability to cater to special requests and dietary restrictions. Housekeeping: Maintain all cleaning equipment, supplies, and products; ensure safe and sanitary storage and care of products. Perform general sweeping, scrubbing, and mopping of floors. In charge of floor cleaning equipment. Vacuum and clean carpets and perform further treatments such as stain removal as needed. Dispose of trash from bins and containers. Dust and polish furniture and room accessories as needed. Scrub sinks, basins, bathtubs, showers, and toilets in private and public bathrooms. Change linens and gather used linens such as sheets or towels for laundering. Clean windows, glass surfaces, mirrors, and counters as needed. Keep all public spaces neat and tidy. Report repairs and replacements needed when encountered. Groundskeeping: Mowing lawns Trimming hedges Watering plants Preparing outdoor areas for various weather conditions by weatherproofing, covering outdoor furniture with tarps, tying down unsecured items, etc. Maintaining gardens and lawns, including planting, fertilizing, weeding, soil conditioning, mulching, and applying pesticides. Maintaining swimming pool and spa. Operating and maintaining garden and landscaping equipment. Ordering supplies and equipment. Other Duties: Assist any overnight guests with any special requests pertaining to hacienda activities Excellent customer service Act as emergency contact for guests on the ranch if a problem arises. Other duties as assigned Qualifications QUALIFICATIONS: Proven experience as a Caretaker/Cook required. High school diploma or equivalent; relevant experience or the knowledge, skills, and mental ability equivalent to 2 years of post-high school education or experience. Previous ranch or rural living experience preferred. Excellent customer service skills. Ability to run certain electronic devices such as iPad or equivalent. Physically able to push a vacuum cleaner for an extended period. Ability to lift up to 25 to 30 pounds. Physically able to reach, stretch, bend, and walk during daily routine, with the ability to stand for long periods of time. Extremely detail-oriented in both cooking and cleaning. Organized and able to follow a schedule. Ability to follow verbal directions. Ability to work with little supervision and maintain a high level of performance. Prioritization and time management skills. Work quickly without compromising quality. Ability to work in a fast-paced environment and adapt to changing priorities. Ability to work long hours during peak seasons, multiple days in a row. Must have a Valid Driver's License Ability to pass a criminal background check and drug screening. Location: Please note this position will live on-site on the Covered S Ranch located in Snyder, Texas.

The Executive Chef will drive the strategic direction of culinary functions, encompassing a combination of banquet kitchen and outlets, . They are responsible for leading the culinary leadership team in achieving the operational and financial goals of the culinary operation; monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with Marriott service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance to company policies and procedures. PRINCIPAL DUTIES AND RESPONSIBILITIES: * Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure sustainability of initiatives. Collaborate with the F&B Manager on initiatives, programs or concepts as needed. * Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the culinary staff. * Interview, select, train, supervise, counsel and coach the culinary team for the efficient operation of outlets and departments. Drive employee engagement through coaching, training, and development. * Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change. * Utilize resources to drive profits, manage labor, and control expenses. * Perform other job - related duties as requested. MINIMUM REQUIREMENTS: * Bachelor's degree and/or course certification from an accredited Culinary Institute, or equivalent combination of education, training, and work experience. * At least three years of experience in the direction and management of employees in a culinary environment * Intermediate to advanced level computer skills including Word, Excel, Outlook and PowerPoint. * Ability to work varied shifts, including weekends and holidays. PREFERRED: * Previous leadership experience working in a similar hotel setting Our excellent benefits package includes: * Medical (two options) with vision * Dental * 401(k) with 4% company match * Voluntary Critical Illness * Voluntary Accident Insurance * Voluntary Hospitality Indemnity * Voluntary Term Life Insurance (self, spouse/domestic partner, and children) * Short-Term Disability * Long-Term Disability AND: * Paid time off (vacation, sick, and holiday) * Free lunch/ stipend * Free uniforms * Free non-slip shoes (two free pair per year!) * Progressive fun workplace * Positive associate relations * Associate recognition and events, incentives and rewards monthly * Ongoing training * Education assistance * Major hotel discounts at over 7,000 hotels worldwide * Other company discounts Sheraton Albuquerque Uptown is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ********************************* or call ************ to let us know the nature of your request.

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.

WHY CITIZENS IS A GREAT WORKPLACE! Citizens operates in the fast growing All-Day Specialty Cafe & Restaurant segment with a proven track record of success. The brand is undertaking a national expansion plan this year with expansions in NYC, Houston and Austin. The growth comes with tremendous upward development opportunities in the management team. The brand is offering best in class compensation package, development and perks. ABOUT THE ROLE: The Kitchen Manager is a high-growth opportunity to lead in a growing all day restaurant brand. Youre a proven leader with a track record of coaching, effective crucial conversations and developing people. We're looking for leaders with experience leading kitchen teams in daily operations, training, coaching and building culture. Preferred qualifications: 1+ year of experience in the hospitality industry 20 years or older Restaurant back of house skills: expediting Restaurant back of house skills: general food prep Restaurant back of house skills: safe food handling

Job Description Large private correctional food service provider in Texas is seeking experienced Kitchen Supervisor/Cook at the Lubbock County Jail in Lubbock, TX. Provide supervision and extensive on-going training for between 5 to 12 Inmate Trustees (non-violent offenders only) in food service operations including: Kitchen equipment operation. Following recipes. Food production/preparation and presentation/plating of food trays. Serving meals. Emphasis is placed on high sanitation standards using Trustee labor. Position requires employees to stand for long periods of time (about 80% of the time). Requirements Institutional or commercial food service experience is required, but correctional food service experience is preferred . Qualified applicants must be eligible to work in the United States. Must have access to reliable transportation. Must speak/read English. Must be able to pass extensive background check. Felonies are an automatic disqualification. All required training will be paid for by company. Special consideration will be given to applicants who are veterans. Benefits Starting pay rate/salary: $15.50/hour Medical, dental, and vision insurance 401k Plan Personal/Sick pay Paid holidays after 6 months Paid vacation after one year

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/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)