Executive chef jobs in Midland, TX

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.

Job Description Executive Chef - Private Club Salary: $125K ++ The Role: Executive Chef We are seeking a visionary and experienced Executive Chef to lead all culinary operations at our esteemed private club. This is a senior leadership position responsible for shaping and executing a world-class dining program that consistently exceeds the expectations of our discerning members. The ideal candidate is a proven leader with a passion for Texas-driven, seasonal cuisine, exceptional financial acumen, and a commitment to mentorship. As the Executive Chef, you will direct the culinary vision across all our dining outlets, including our formal dining room, casual grill, lounge, poolside service, and extensive banquet and private event operations. Your leadership will be pivotal in maintaining our reputation as a premier dining destination within the competitive Dallas-Fort Worth hospitality landscape. You will cultivate a culture of excellence, innovation, and member-focused service within the culinary team. Key Responsibilities Menu Innovation & Development: Design, develop, and execute dynamic, seasonal menus for all outlets, with a strong emphasis on sourcing from premier Texas ranchers, farmers, and producers. Ensure menus are creative, profitable, and align with member preferences. Fiscal Management: Assume full responsibility for the culinary department's financial performance. Develop and manage budgets, accurately cost all menu items to achieve margin targets, and oversee inventory control and procurement to optimize food cost percentages. Team Leadership & Development: Recruit, hire, train, schedule, and mentor a high-performing culinary team. Foster a positive and professional work environment that promotes growth, accountability, and low turnover. Quality & Consistency: Uphold the highest standards of food quality, presentation, and plating across all culinary operations. Implement and maintain rigorous quality control measures to ensure a consistent member experience. Operations & Compliance: Ensure all kitchen and storage areas meet or exceed health and safety standards, including all local, state, and federal regulations. Maintain impeccable cleanliness and organization. Member Engagement: Act as a visible and accessible leader to the membership. Actively solicit and respond to member feedback to continuously refine the dining program and build strong relationships. Banquet & Event Execution: Collaborate closely with the Events Director and General Manager to plan and flawlessly execute a wide range of private events, from intimate dinners to large-scale member functions, ensuring high profitability and member satisfaction. Vendor Management: Cultivate and manage relationships with top-tier suppliers and local artisans to secure the best possible products at competitive prices. Sustainability Practices: Develop and implement effective strategies for waste reduction and sustainable kitchen practices. Required Qualifications Minimum of 7 years of progressive culinary experience in high-volume, quality-focused environments. A minimum of 5 years in a senior culinary management role (Executive Chef, Executive Sous Chef) with proven P&L and budgeting responsibility in a Hith-End Restaurant or 4* Hotel ) Experience in a private club, luxury resort, or boutique hotel setting is strongly preferred. Degree from an accredited culinary arts program or equivalent professional certification. Certified Executive Chef (CEC) designation is a distinct advantage. Current ServSafe Food Protection Manager Certification and Texas Food Manager Certification. Demonstrated ability to lead, coach, and inspire a diverse culinary team. Expert knowledge of both contemporary and classic cooking techniques, with specific expertise in Texan and global cuisines. Proficiency with kitchen management software, inventory systems, and Microsoft Office Suite. Measures of Success Success in this role will be evaluated based on key performance indicators, including: Financial: Achieving or exceeding targets for food cost percentage, labor cost percentage, and banquet profitability. Member Satisfaction: Consistently high scores on member dining surveys and positive anecdotal feedback. Operational Excellence: Top scores on health and safety audits and consistent achievement of ticket time goals. Team Stability: High employee retention rates and successful development of internal talent. Compensation & Benefits We offer a highly competitive compensation package commensurate with experience, which includes: Competitive base salary and performance-based bonus potential. Comprehensive health, dental, and vision insurance. Competitive Salary, Bonus Potential and Relocation Assistance How to Apply: Send resume to ************************

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES • UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS • 401K MATCH • INSURANCE AFTER 60 DAYS • FREE ACCESS TO MENTAL HEALTH SERVICES Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods. At Mexican Sugar, the Executive Chef takes guests on a delicious journey through Latin American cuisine. This culinary maestro recognizes that the passion and knowledge of everyone in the kitchen is crucial to creating exceptional dishes. Always staying ahead of culinary trends, they lead the market instead of following it. By incorporating fresh ingredients and beautifully plating each dish, they enhance and execute a menu that drives top and bottom-line restaurant performance. An essential trait of the ideal EC is a deep passion for Latin cultures and the incredible variety of flavors, aromas, and experiences they offer. The ideal candidate should have 3-5 years of high-volume, Latin-inspired restaurant experience. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Mexican Sugar • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites • Product quality and execution of new menu items • Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Mexican Sugar culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Qualifications • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with a proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

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.

We're representing a family-owned hospitality group with multiple restaurant and wine bistro locations across New Mexico. Known for pairing exceptional food with award-winning wines, this company continues to grow and is seeking an Executive Chef to oversee culinary operations across five full-service restaurants and a tasting room. This is a unique opportunity to combine creativity, leadership, and operational excellence in a family-owned, growth-focused environment. Compensation & Benefits Salary range: $65,000-$90,000 DOE Bonus potential based on restaurant performance Comprehensive health, dental, and vision insurance Paid time off and holidays Dining and hospitality perks What You'll Do Oversee kitchen operations across multiple bistro locations, ensuring excellence in food quality, presentation, and consistency Develop innovative, seasonal menus with strong food-and-wine pairings Hire, train, mentor, and evaluate kitchen staff, fostering a collaborative and professional culture Ensure compliance with health, safety, and sanitation regulations Manage budgets, food costs, and labor costs across locations to achieve profitability goals Partner with leadership on special events, wine dinners, and seasonal promotions Interact with guests as needed to ensure an exceptional dining experience Travel between bistro locations regularly to support and lead culinary teams Who We're Looking For Proven experience as an Executive Chef or in a senior culinary leadership role (multi-location or fine dining experience preferred) Strong knowledge of food and wine pairings Excellent leadership and teaching skills, with ability to inspire diverse teams Experience managing budgets, food and labor costs, and operational systems Culinary degree preferred, but equivalent leadership experience considered Highly organized, adaptable, and committed to long-term growth with the company Local ties to New Mexico strongly preferred to ensure long-term fit Schedule, Location, Type of Employment Full-time, onsite Albuquerque, NM Our Commitment The Hire Firm and our client are committed to diversity, inclusion, and equity. We welcome applicants from all backgrounds and experiences to bring their talent and passion to our team.

Job Description In a world where natural beauty meets big-city sensibilities, The Greenleigh invites sophisticated travelers and locals to escape to an urban oasis flavored by unexpected creativity. With a coveted location neighboring the charms of River Oaks, and the culture of Uptown's energy, The Greenleigh is the one place that truly celebrates-and elevates- the unexpected nature of Houston. The Greenleigh's Executive Chef is a passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Monitor food and labor costs Recruit, manage, train and develop culinary team members Give prepared plates the final touch Implement/monitor and document relevant food safety program Requested Capabilities Prior experience as an Executive Chef Leadership experience and presence A keen eye for detail related to food preparation and presentation Excellent food handling skills Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionBenefits: 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off We are a rapidly growing, chef-driven catering and meal-production company serving corporate clients, high level athletes, school districts, and aviation partners. We are seeking an Executive Chef who can lead a high-volume kitchen with precision, integrity, and heart, someone who is as committed to operational excellence as they are to beautiful, thoughtful food. We are committed to producing clean, food that is part of the solution. This is a leadership role for someone who thrives in scaling systems, developing people, and delivering consistent, impeccable quality at volume. Our Core Values (Your leadership must embody and model all seven they are the heartbeat of our kitchen.) 1. Focus on solutions. You operate from a place of calm problem-solving. You anticipate issues, improve systems, and keep production moving smoothly. 2. Embrace teamwork. You build a collaborative, supportive, and communicative kitchen culture where every team member feels respected and valued. 3. Passion for our product. You care deeply about food flavor, technique, plating standards, quality, and macro accuracy. Excellence matters to you. 4. Love of our craft: food, service & community. You see food as service. You take pride in feeding communities, partners, and guests with intention and care. 5. Integrity in all aspects of our day. You model honesty, reliability, transparency, and high standards. You never cut corners ever. 6. Respect for our kitchen: keep it clean, organized & friendly. You maintain and enforce a clean, safe, high-functioning culinary environment rooted in respect and professionalism. 7. Be coachable. You lead with humility. You give feedback clearly and kindly and you welcome feedback in return. Role Overview The Executive Chef oversees all culinary operations, menu execution, production systems, food safety, and kitchen leadership for a high-volume environment. You will manage a growing team, streamline workflows, maintain quality standards, and help elevate the next chapter of Fibonacci Food. You work closely with the founder and Operations Manager to seamlessly produce beautiful food that we can all be proud of. Key Responsibilities Leadership & Team Development Lead, train, and mentor a team of prep cooks, line cooks, and sous chefs Foster a positive, accountable, solution-oriented culture Conduct performance reviews, coaching, and training plans Ensure daily adherence to core values, SOPs, and culinary standards Production & Quality Execution Oversee high-volume batch cooking for catering, meal prep, and aviation clients Ensure macro accuracy, consistency, and plating quality Maintain tight control over yields, waste, and recipe compliance Oversee daily prep lists, production pacing, and line checks Menu & Systems Management Refine and standardize recipes and SOPs Develop scalable systems that balance quality with efficiency Support R&D for new menus, seasonal dishes, and client-specific builds Ensure all recipes are documented, accurate, and repeatable Food Safety & Kitchen Operations Enforce HACCP, FIFO, labeling, storage, and sanitation standards Ensure compliance with local health department regulations as well as 3rd party kitchen auditing firms. Maintain equipment, schedule preventive maintenance, and manage vendors Administrative & Strategic Responsibilities Collaborate with leadership on production scheduling and forecasting Manage food & labor cost targets Track inventory, oversee ordering, and work with procurement partners Participate in planning for growth, scaling, and new client opportunities Qualifications 5+ years professional leadership experience (Executive Chef, CDC, or Sous in high-volume environment) Experience with batch cooking, catering, commissary kitchens, or large-scale production Strong understanding of costing, yields, and operational efficiency Excellent leadership, communication, and conflict-resolution skills Ability to thrive in a dynamic, fast-growing environment Mastery of sanitation, safety, and commercial equipment Passion for culinary craft and commitment to consistency and quality Schedule & Compensation Full-time role (primarily Monday Friday; some weekends depending on production cycles) Competitive salary based on experience Paid time off, team meals, and leadership development opportunities A chance to grow with a company scaling rapidly in corporate, school, and aviation sectors Please include a cover letter and follow this link ************************************************* to complete an Aptive Index Assesment. You will not be considered for this position if you do not: 1. include a cover letter explaining why you believe you would be an incredible candidate for this role 2. complete the Aptive Index Assesment with the link above 3. Speak English fluently Tell us why you believe you're the right person to lead a team built on craft, community, and unwavering standards. We can't wait to hear from you!

Job Description For over a decade, Vandelay Hospitality Group has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Chef with Vandelay Hospitality Group, you'll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it's an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You'll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution. What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality. In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest's experience while growing within a group that values your talent, your leadership, and your commitment to the craft. Core Responsibilities Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality Embody Vandelay Hospitality Group's standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same Engage culinary team members through proactive recruiting, hiring, coaching, training and continuous development efforts Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions Run pre-shift meetings and update the team on any key business updates Assist with weekly staff schedules in coordination with the General Manager Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget Ensure established standards for food safety, sanitation and quality are maintained Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group's serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Ensure adherence to all local, state and federal laws and regulations Take action based on guest reviews and feedback standards and protocols Attend and participate in Manager meetings as scheduled Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service restaurant Executive Chef experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay Hospitality Group concepts Professional development and career growth Robust Training program All Vandelay Hospitality Group restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Executive Sous Chef Vandelay Hospitality Group is looking for an Executive Sous Chef! The Vandelay Hospitality Group Executive Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Lead the kitchen opening, closing and other kitchen operations as directed Assist with interviewing, hiring, training and follow up with new team members Continuously cross-train, develop and mentor team members Lead pre-shift meetings and update the team on any key business and / or menu updates Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Create and maintain organizational systems in kitchens that reflect the flow of operations Ensure adherence to all local, state and federal laws and regulations Adhere to all disciplinary action guidelines set by the company Attend and participate in weekly manager meetings Requirements High school diploma or GED required; Culinary degree preferred 2+ years of full-service restaurant management experience Results driven, trustworthy and team oriented Must be able to lift to 50 pounds Availability to work during business hours, including weekends and evenings Must be able to work standing and walking for extended periods of time Perks Medical, Vision and Dental insurance Paid time off Rapid career growth and development Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells is seeking a SENIOR CAMPUS EXECUTIVE CHEF to elevate the dining programs and catering services at the prestigious Baylor University. Known for its strong academics, Christian values and vibrant campus life, Baylor's educational curriculum and communal life for generations has been the cultivation of compassion for others, both in personal service to and in civil discourse with those who have differing belief. In this TOP culinary leadership role, you'll shape the dining experience by developing inventive menus, ensuring exceptional food quality, and driving operational excellence across multiple dining venues and catered events. With Chartwells' rapid growth and focus on culinary innovation, this is your opportunity to make a significant impact while advancing your career in a dynamic environment. This account serves over 8,000 meals per day in our three residential dining halls, plus premiere national brands, athletics and catering. Key Responsibilities: Menu Innovation: Craft creative, on-trend menus that highlight seasonal ingredients, global flavors, and dietary inclusivity while maintaining impeccable presentation standards. Culinary Leadership: Lead and inspire a talented culinary team to consistently deliver high-quality dishes, adhering to safety, equipment operation, and sanitation best practices. Food Quality & Compliance: Ensure all meals exceed culinary standards, with a focus on taste, appearance, and adherence to federal, state, and local health regulations. Operational Excellence: Oversee daily production, inventory management, and waste reduction practices, ensuring operational efficiency and sustainability. Client & Guest Experience: Collaborate with university stakeholders to align dining services with campus objectives, fostering strong relationships and enhancing guest satisfaction. Financial Stewardship: Manage food and labor budgets, monitor financial performance, and implement cost-effective strategies to achieve financial goals. Training & Development: Nurture the growth of culinary team members through hands-on training, fostering a culture of creativity and continuous improvement. Event & Catering Excellence: Design bespoke menus for high-profile events, conferences, and special occasions, delivering memorable culinary experiences that reflect the university's prestige. Qualifications: Associate's degree or equivalent culinary experience; Bachelor's degree preferred. Five or more years of progressive kitchen or culinary management experience, ideally in UNIVERSITY/COLLEGE campus foodservice environments of at least $20 million MV. Proven expertise in menu planning, inventory control, and financial forecasting. Certified in ServSafe food safety practices. Passion for culinary innovation and commitment to delivering excellence in every dish. At Chartwells, we believe in transforming dining into an experience that resonates with the community we serve. By joining our team at BAYLOR UNIVERSITY, you'll have the opportunity to work with a prestigious institution while shaping its culinary landscape. This is your chance to grow professionally, make a meaningful impact, and be part of a culinary journey that celebrates creativity and excellence. 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: 1453736 Chartwells HE SARA C ST CLAIR [[req_classification]]

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

Executive Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-time/Exempt Legends / ASM Global the leader in privately managed public assembly facilities, has an excellent opening for the Executive Sous Chef, at the Albuquerque Convention Center and associated venues. The Executive Sous Chef plays a crucial role in the culinary success of the Albuquerque Convention Center, Kiva Auditorium, Civic Plaza, Jennifer Riordan Spark Kindness Sports Complex, and the Rail Yards. With a variety of events and activities taking place each year, this position requires a culinarian capable of flexible, creative, and innovative solutions to our client's and patron's food and beverage needs. The Executive Sous Chef is responsible for training, mentoring, and developing a team to service these needs with an eye on quality. This position is responsible for organizing the flow of activity through delivery and quality assurance. Essential Duties and Responsibilities Assist the Executive Chef in developing and executing creative and diverse menu options for various events and functions. Maintain high standards of food quality, presentation, and taste, ensuring consistency across all dishes. Conduct regular inspections of equipment and food preparation and storage areas to ensure compliance with health and safety regulations. Collaborate with the Executive Chef to create seasonal and special event menus that reflect current culinary trends and client preferences. Assist with monthly inventory, monitoring food costs, and labor expenses to ensure adherence to budgetary guidelines. Maintain an active role in local hospitality community and professional associations. Responsible for Kitchen in absence of Executive Chef. Other duties as assigned. Supervisory Responsibilities Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants. Supervise daily kitchen operations, including ordering, food preparation, cooking, and plating. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Oversee the execution of food service during events, ensuring timely and efficient service. Address any issues that arise during events and make on-the-spot decisions to ensure guest satisfaction. Qualifications 4+ years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role. Advanced knowledge of food preparation techniques and kitchen safety standards. Excellent leadership and communication skills. Ability to work well under pressure and adapt to changing situations. Proficiency in inventory management and kitchen software. Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver within a banquet and concessions/short order kitchen environments. Hours may be extended or irregular to include nights, weekends and holidays. Results oriented individual with a track record of meeting or exceeding budgetary goals. Superior organizational, planning, communication, and inter-personal skills. Computer skills to include word processing and spreadsheet programs. Education and Experience Culinary certificate or the equivalent and a minimum of four (4) years of increasingly responsible kitchen management experience; or equivalent combination of education and experience. 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. Heavy lifting at times, up to 50lbs. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description Enjoy helping other team members grow and achieve their goals, while you as the team leader achieve yours? Are you financially motivated? Do you want to build wealth for you and your family, by helping your clients enjoy a great experience with your team? Would you like to be paid for new business and for renewal business? Do you have strong time management skills or at least willing to improve your skill set? Running a team is not for everyone, but it is the most financially rewarding. Would you like to partner with local trained professionals so you can start growing your team and income? Consider joining the most stable industry, while enjoying the freedom to run your team and your day. We help you get licensed, trained, hire your team so you can focus on building wealth for you and your team, while helping clients avoid a costly lawsuit. Auto, home, commercial, life and supplemental retirement products are something that everyone wants and needs and your team could get paid handsomely to be help them. Benefits Hands on Training Mon-Fri Schedule Career Growth Opportunities Evenings Off Life Insurance Weekends off Paid Holidays Flexible Schedule Dental Insurance Health Insurance Vision Insurance Retirement Plan Responsibilities Manage your teams P&L, daily task, results and all production activities. Make adjustments to your marketing plan. Be able to adjust or adapt your processes to achieve your monthly goals. Manage your team with our company policies and guidelines. Set goals for your team, then help support them until they achieve these goals. Requirements Pass a background check. Pass two state insurance exams with at least a score of a 70. Stay in compliance with state and company policies. Work with a local small team on all of your goals.

This application is for private use only. Equal Opportunity Employer

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

About Morada Senior Living: Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Director of Culinary Services to join our team. Responsibilities: Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Cooks and carves meats, and prepares dishes. Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Inventories food items monthly. Conducts regular Quality Assurance Audits. Practices safe and sanitary food handling. Practices all safety and loss prevention procedures. Negotiates and signs food service agreements with vendors. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: Bachelor's degree in culinary arts program preferred. Minimum of 5 years of management experience in a food service environment. Must have successfully completed food safety training. Ability to handle multiple priorities and work in a fast-paced environment. Proficient organizational skills and ability to meet deadlines. Strong computer skills. Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. If having a direct impact on the lives of others is appealing to you, apply today and join our team! No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V

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)