Executive chef jobs in Sugar Land, TX

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.

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.

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%

We are seeking a highly skilled and passionate Executive Chef with expertise in South American cuisine, including but not limited to Brazilian, Salvadoran, and Peruvian culinary traditions. The Executive Chef will lead the culinary team in developing authentic, innovative, and high-quality dishes that celebrate the diverse flavors, ingredients, and techniques of South America while maintaining operational excellence and upholding brand standards. This role requires a balance of creativity, leadership, and business acumen. The Executive Chef will be responsible for menu development, staff training, kitchen management, food cost control, and ensuring an exceptional dining experience for every guest. Key Responsibilities Menu Development & Innovation Design, develop, and execute menus that highlight South American cuisines, with particular emphasis on Brazilian churrasco and feijoada, Salvadoran pupusas and stews, and Peruvian ceviche, anticuchos, and contemporary Nikkei influences. Incorporate seasonal and locally sourced ingredients while maintaining authenticity of traditional dishes. Regularly introduce new offerings to keep the menu dynamic and relevant. Culinary Leadership Lead, train, and mentor the culinary team, fostering a culture of creativity, collaboration, and accountability. Ensure proper execution and presentation of dishes at the highest standard. Develop and enforce consistent recipes, techniques, and plating standards. Operational Excellence Oversee day-to-day kitchen operations, including scheduling, ordering, and inventory management. Ensure compliance with health, safety, and sanitation regulations. Manage food costs, portion control, and waste reduction to meet financial targets. Guest Experience & Brand Standards Partner with front-of-house leadership to deliver a seamless guest experience. Act as a brand ambassador, engaging with guests when appropriate to share knowledge of South American cuisine and culinary traditions. Uphold and enhance the restaurant's reputation for quality, authenticity, and hospitality. Qualifications Proven experience as an Executive Chef or Senior Sous Chef in high-volume, fine dining, or upscale casual dining establishments. Demonstrated expertise in South American cuisines (Brazilian, Salvadoran, Peruvian required; knowledge of Argentine, Chilean, or Colombian cuisines is a plus). Strong leadership and team management skills. Excellent organizational, communication, and problem-solving abilities. Ability to balance creativity with operational and financial responsibilities. Culinary degree or equivalent professional experience required. Bilingual in English and Spanish or Portuguese is preferred but not required. Compensation & Benefits Competitive salary commensurate with experience Profit-based bonus opportunities Health, dental, vision benefits and 401k Paid time off and holidays

Who are we: Wonderfield Houston is part of the Wonderfield Group which includes the YO! Taiko, Bento, AFC Sushi, and SNOWFOX/SNOWFRUIT brands - we operate more than 1500 kiosks, and 60 restaurants, our grab-and-go sushi is available in over 3,700 locations and we have 50 major retail partners. Our key markets are the USA, Canada, and the UK with additional geographic presence in Europe and Australia. Our Wonderfield Houston brands are: SNOWFOX - the franchisor of over 1,000 full-service sushi kiosks in 25 states throughout the continental U.S., Hawaii, and Alaska. SNOWFRUIT - the franchisor of over 1,000 fresh cut fruit and vegetables throughout the U.S. - Refreshingly, Crips and Flavorful! Our Purpose: We Believe in Better Food for Everyone, The Japanese Way… We continue to capitalize on consumer trends, spearheading category growth by bringing our proposition to more people around the world across more channels, in more locations, on more occasions, and in more innovative ways. We are committed to purposeful progress and profit for the benefit of our people, our communities, and our planet and we have a clear ESG strategy that delivers progress against nine UN sustainability development goals. Our Values: Own it We are accountable and make no excuses - We always look to improve. We take the initiative and are courageous and confident. Care about it We do the right thing, avoiding unnecessary shortcuts- We act with integrity and respect our communities, people, and our planet. Make it Exceptional We build relationships and make people smile- We say thank you - We're positive and kind Win Together We're open-minded and inclusive - We communicate with clarity - We take time to look out for others and celebrate the good stuff. Overview of the role As the Corporate Chef and Sushi R&D Specialist, you will play a vital role in contributing to the ongoing success of our sushi brand. This multifaceted position combines administrative support with culinary creativity and research to enhance our product line and maintain our position as an industry leader. At Wonderfield Houston, you'll join a dedicated team passionate about franchises and customer success. You will have room to grow-consider it leveling up in your career journey! Key Accountabilities Daily Operations: Manage schedules, coordinate meetings, and organize culinary events. Ensure seamless daily operations within the culinary team. Drive Sushi Innovation: Conduct extensive research and analysis on sushi trends, market demands, and competitors. Collaborate with the executive leadership team and cross-functional teams to develop new sushi recipes, enhance existing ones, and create seasonal menus that resonate with diverse customer preferences. Quality Assurance and Presentation: Assist in recipe testing, food preparation, and presentation to maintain high-quality standards. Document recipe development, ingredient specifications, and cooking procedures meticulously. Financial Optimization: Monitor and optimize food costs, portion sizes, and inventory management for improved profitability. Ensure efficient resource utilization without compromising quality. Training and Brand Consistency: Oversee the training and development of our Operations Teams and Franchisees. Uphold consistent quality and adherence to brand standards across all locations. Continuous Learning: Stay abreast of industry trends, techniques, and best practices by attending relevant culinary events. Foster a culture of innovation and excellence within the culinary team. Food Safety and Customer Satisfaction: Maintain rigorous food safety and sanitation standards following regulatory requirements. Provide exceptional customer service by promptly addressing inquiries and resolving issues. What you'll need Culinary Expertise: Strong passion for sushi and a solid understanding of sushi techniques, ingredients, and flavor profiles. Prior experience in sushi preparation and a thorough knowledge of Japanese cuisine are highly desirable. Culinary Education: Formal culinary training or a degree in culinary arts or a related field is preferred but not mandatory. Equivalent experience will be considered. Research and Development: Demonstrated ability to conduct culinary research, analyze market trends, and translate findings into innovative sushi recipes and menu concepts. Creativity and Attention to Detail: Ability to think creatively, develop unique flavor combinations, and pay meticulous attention to presentation, taste, and quality. Organizational Skills: Excellent organizational and time management skills to prioritize tasks, meet deadlines, and assist in managing a dynamic culinary team. Team Collaboration: Strong interpersonal skills and the ability to work collaboratively with cross-functional teams, including chefs, marketing, and operations, to achieve shared goals. Communication: Effective written and verbal communication skills to articulate ideas, collaborate with team members, and present findings to key stakeholders. Flexibility: Willingness to adapt to a fast-paced, ever-evolving culinary environment and embrace change positively. Food Safety Knowledge: Familiarity with food safety regulations, hygiene practices, and industry standards to maintain a safe working environment. Continuous Learning: Commitment to staying updated with culinary trends, techniques, and best practices through ongoing learning and professional development. What's in it for you? We're committed to building inclusive Teams and giving our people the opportunity to grow their careers alongside us Employer Paid Health Insurance: Medical, Dental, Vision, and Life Insurance 401 (K) Profit Sharing Plan Hybrid work environment Paid Time Off (PTO) & 13 Paid Holidays Fitness stipend Book allowance Tuition reimbursement and professional development assistance Training/Advancement Opportunities Wonderfield Houston is an equal opportunity employer. We encourage people from all backgrounds to apply. We are committed to ensuring that our technology is made available and accessible to everyone. All employment decisions are made without regard to race, color, national origin, ancestry, sex, gender, gender identity or expression, sexual orientation, age, genetic information, religion, disability, medical condition, pregnancy, marital status, family status, veteran status, or any other characteristic protected by law.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Responsible for kitchen operations and to ensure the kitchen team delivers exceptional culinary experience to our Guests * Build the perfect oasis - Manage individual restaurant expenses ensuring budgetary compliance. Effectively communicate and justify monthly financial information including but not limited to food cost, labor expense, and supply purchases. * Support your crew - Maintain appropriate staff levels based on projected sales and business needs * Proactive in Paradise - Seek out Marketing opportunities within the community and partner with Retail to leverage the Retail/Restaurant relationship during marketing and sales events ESSENTIALS FOR LIFE IN PARADISE * You have 5+ years of high volume culinary/hospitality experience * You have 3+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

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 Description Salary: 75,000-85,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Ed is hiring an energetic and growth minded EXECUTIVE CHEF on the campus of the UNIVERSITY of HOUSTON. This key leadership position is directly responsible for the successful operation of the MOODY TOWERS Dining Commons culinary and kitchen team. Moody Towers are located in the Wheeler District and is proud to be a 3-star Certified Green Restaurant . The 33,000 square feet Moody Towers Dining Commons provides delicious food using state-of-the-art equipment at ten different stations, our culinary team prepares all of the food right in front of the guest! Moody Towers is the largest dining hall on UH campus and is open 6 days a week. You will be a lead culinarian within our dining programs which includes menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations, preferably from College/University dining. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of Houston. "Whose House? Coogs House!" 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: 1477597 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job DescriptionPosition Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 5 years of experience in a high-volume kitchen management role, with at least 10 years in the industry preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent).

Warehouse 72 is a chef-driven concept that aims to provide elevated experiences and dishes made with high-quality ingredients. As part of our Warehouse 72 team, you'll be immersed in a culture that values outstanding service, exceptional and creative food, employee recognition, and financial reward. If you are a seasoned leader with a passion for hospitality and a knack for creating exceptional guest experiences, Warehouse 72 is the place for you! We need an exceptional Chef de Cuisine to join our vibrant team. Responsibilities: Food Quality Assurance: Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest quality standards, including taste, presentation, and portion sizes. Collaboration with Management: Collaborate with restaurant management and other departments to coordinate menu changes, special events, and promotions, and to ensure seamless operations and guest satisfaction. Safety and Sanitation: Ensure compliance with food safety and sanitation regulations, including proper handling, storage, and disposal of food, to maintain a clean and safe kitchen environment. Continuous Improvement: Stay updated on industry trends, culinary techniques, and new ingredients, and implement continuous improvement initiatives to enhance the restaurant's culinary offerings and reputation. Qualifications: 5-7 years experience as a Sous Chef or Chef de Cuisine. Prior experience as an Executive Chef in a high-volume, fine dining restaurant is a plus. Proficient in computer systems and software. Exceptional culinary skills and expertise in various cooking techniques, cuisines, and food presentation. Strong leadership and communication skills, with the ability to inspire and motivate others. Availability to work a flexible schedule, including nights and weekends. Perks & Benefits: Dental insurance Health insurance Vision insurance Paid time off Life insurance 401K program Salary Range: $60,000-75,000 per year

←Back to all jobs at SUGAR CREEK COUNTRY CLUB Executive Chef Executive Chef Position Title: Executive Chef (Sugar Creek Country Club) Reports to: Food and Beverage Director Supervises: All Culinary and Kitchen Staff Position Summary: The Executive Chef is directly responsible for the daily supervision, management and direction of the kitchen operation. The position requires practical creativity to provide a wide variety of innovative cuisine while maintaining profit goals. A thorough knowledge of food handling and preparation techniques is essential. The EC is required to have a hands-on approach to training all team members in the importance of consistency in both production and presentation. Direct responsibilities include daily supervision of the food production schedule, staffing, and hiring of all culinary personnel, management of the variable kitchen operating costs including food and labor, culinary event staffing and inventory management, product ordering, sanitation and safety. This is an exempt, salaried position. Essential Job Functions: *including but not limited to* - Budget management in all financial areas - monitor, analyze and control all food, labor and operating costs. Forecasts, plan, purchase, and receive for needs of business. Completes an accurate inventory each month. - Is self-motivated and has the ability to mentor, train, inspire and lead individuals throughout the organization. Completes timely performance evaluations. - A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities. - The ability to make critical choices in menu development with a very “hands on” approach with staff. - Must have solid culinary knowledge and is well-rounded in both ala carte and banquet operations. - Expected to be visible and engaged with our members as often as possible. He/she will contribute to the approach, visit tables throughout dining service, attend meetings and maintain visibility during special events. - Competent in organizational and time management skills. Has the ability to demonstrate good judgement, problem solving, and decision-making skills. - Working knowledge of food and wine pairings is a plus. - Knowledge on safety, sanitation and accident prevention principles. - Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices. - Cooks and directly supervises the cooking items that require skillful preparation. - Evaluates food products to assure that quality standards are consistently attained. - Consults with the catering department about food production aspects of special events being planned. - Attends weekly BEO meetings. - Interacts with the food and beverage management team to ensure that food production consistently exceeds the expectations of members and guests. - Evaluates products to assure that quality, price and related goods are met. - Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. - Recommends compensation rates and increases for kitchen staff. - Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. - Motivates and develops staff, including cross-training and promotion of personnel. - Periodically visits all food service outlets, including member dining area. - Hosts taste panels to assess feasibility of proposed menu items with members of the Senior Leadership team. - Establishes buffet presentations. - Maintains physical presence during times of high business volume. - Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDS in easily accessible location. - Understands and consistently follows proper sanitation practices including those for personal hygiene. - Performs other appropriate assignments and projects as required by the Food and Beverage Director and/or the General Manager/CEO. Qualifications: A minimum 7-10 years' culinary experience in the hospitality industry with a minimum of 5 years as Executive Chef and/or Executive Sous Chef. A thorough working knowledge and ability to create a variety of cuisines to include local and regional trends. Strong organization and time management skills. Ability to problem solve in a timely, respectful and efficient manner. A progressive career path marked with responsibility, stability and verifiable accomplishment as a team leader. Education A four-year culinary or related hospitality degree preferred. Competitive Compensation/Benefits: Employer offers a competitive salary and performance bonus potential. Professional dues and education expenses with an emphasis on continuing education. Standard executive benefits to include health insurance and 401K participation. Physical Demands: This position requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least forty pounds. Must be able to stand and work in a hot, humid and sometimes loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment. Limitations and Disclaimer: The above is meant to describe the general nature and level of work expected to be performed for this role at Sugar Creek Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are representative of minimum levels of knowledge, skills and abilities to perform this job successfully. Employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. Please visit our careers page to see more job opportunities.

Role OverviewSodexo is seeking a dynamic Executive Chef 3 at Prairie View A&M University in Prairie View, TX. Our Executive Chef 3 is the culinary leader on campus and will oversee all culinary operations including the Resident Dining Program, Retail, and Catering programs at beautiful Prairie View A&M University campus. *Relocation assistance is available!*Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation assistance is offered for this role. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implementedhave the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliancehave working knowledge of automated food inventory, ordering, production and management systems What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendsexcellent leadership and communication skills with the ability to maintain the highest of culinary standardsstrong coaching and employee development skillshave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

The ideal individual for this role has a passion for culinary and the commitment to show the highest standards in quality, taste and presentation to the guests we serve. This person is responsible for the overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, managing, and controlling the kitchen operation and administration. This individual should exemplify leadership skills and be able to communicate, coach and motivate the team. Our Chef de Cuisine must be able to work in a fast-paced environment, have a knack for problem solving and most importantly be committed to having the highest quality standards. Essential Duties & Responsibilities Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Makes recommendations to the Corporate Executive Chef regarding succession planning. Ensures that guests are always receiving an exceptional dining experience. Ensures that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the Common Bond standards. Ensures that team members are always in clean tidy uniforms and are always presentable to be in guest view. Ensures that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. Ensures that all culinary operations manuals are prepared and updated. Ensures that the department's overall operational budgets are strictly adhered to, controls food costs and COGs. Ensures that meetings are well planned, and results orientated. Correct food preparation for each restaurant, including catering and ensures that all relevant catering orders are prepared timely and in adherence with company standards. Initiates relevant maintenance reports and work orders supported by the respective follow up of those items actioned. Manages team members fairly and take a personal interest in knowing all team members. Project a positive and motivated attitude among team members. Works with the Executive Corporate Chef to ensure that only the highest quality products are used in food preparation. Ensures that weekly work schedules and timecards are administered and updated as needed. Ensures that the overall culinary department is motivated and that positive feedback on work performance is given. Coach and counsel team members in a timely manner and in accordance with company policy. Act as manager on duty for the restaurant as scheduled. Identifies strengths and weaknesses and provide timely feedback to team members. Available to perform many different tasks within the store during each shift. There may be additional duties, responsibilities and qualifications for this job. Qualifications At least 5+ years' experience in a similar capacity The ability to manage in a diverse environment with focus on quality and customer service Must be able to communicate clearly with managers, kitchen, service team members and guests Strong organizational and time management skills Be able to reach, bend, stoop and frequently lift up to 50 pounds Be able to work in a standing position for long periods of time Should expect to work 50 hours per week Serve-Safe or Houston Food Managers Certificate is required Required Knowledge, Skills and Abilities Strong knowledge on food and beverage. Creativity, culinary aptitude and a passion for working with food Strong analytical & problem-solving skills with the ability to take action Administrative and computer experience. Ability to understand and carry out oral and written instructions and request clarification when needed. Strong interpersonal skills Ability to work as part of a team. Ability to build and maintain relationships. Ability to lift up to 50 lbs. Common Bond is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and inclusive workplace that all qualified candidates. We believe that enables us to retain the top talent while serving our customers. Reports to: Corporate Executive Chef FLSA Status: Salary/ Exempt Work schedule Weekend availability Monday to Friday Holidays Day shift Night shift Overtime Benefits Health insurance Paid time off Employee discount Paid training

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Title: Executive Chef Department: Food & Beverage Reports to: General Manager or Executive F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

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

Chef needed for B&I Account Hours; Monday through Friday Lunch (Flexible if Night or Weekend Events) Some Dinner Events and Weekend Events Avg 45 to 50 hours per week Looking for a Culinarian that has a passion for putting out great tasting meals. One that can manage a small crew in a very hands on lead by example approach. As always, food safety and sanitation practices are number one. Food Quality and understanding Cost Controls is a must. Salary is $55k - $60k

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Ed is seeking an energetic and growth-minded Campus Executive Chef in the HOUSTON, TX area. In this key leadership role, you will be the CAMPUS EC culinarian within our dining programs and catering. You'll spearhead menu development and preparation, infusing creativity and precision into every dish, along side your culinary team. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations in COLLEGE or UNIVERSITY DINING. Experience in residential, retail, catering and athletics (premium suites), highly preferred. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences in a UNIVERSITY atmosphere! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1480646 Chartwells HE SARA C ST CLAIR [[req_classification]]