Executive chef jobs in Webster, TX

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 seeking an energetic and growth-minded Catering Executive Chef at the University of Houston! This key leadership role is responsible for all culinary operations for a high-volume university catering department generating approximately $2-3 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of culinary staff. The Catering Executive Chef ensures that all catered events-from intimate VIP luncheons to large-scale university functions-are executed with exceptional quality, creativity, and operational efficiency. Key Responsibilities Culinary Leadership & Menu Development Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards. Create custom menus for high-profile events, presidential functions, and VIP receptions. Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive. Kitchen Operations & Event Execution Oversee all food production for on- and off-site events, ensuring flawless quality, presentation, and timing. Coordinate with catering managers and event planners to ensure culinary needs align with event logistics. Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large-scale functions. Financial Management & Cost Control Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies. Source vendors, maintain strong supplier relationships, and negotiate pricing to maximize profitability. Assist in menu pricing based on cost analysis and market conditions. Staff Management & Development Recruit, train, and mentor culinary staff, including sous chefs, cooks, and temporary event staff. Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency. Foster a positive, collaborative, and professional kitchen culture. Food Safety & Compliance Ensure full compliance with HACCP, local health regulations, and university standards. Maintain proper sanitation, cleanliness, and organization of all kitchen facilities. Conduct ongoing training for staff on food safety and handling procedures. Quality Assurance & Client Relations Maintain exceptionally high culinary standards for taste, presentation, and consistency. Participate in client tastings and high-profile events as a representative of the culinary team. Resolve issues related to food quality or service with professionalism and urgency. Qualifications: Culinary degree or equivalent professional training required. Minimum 5-7 years of culinary management experience, preferably in high-volume catering, hotels, conference centers, or university dining. Demonstrated success managing $2-3M+ in catering volume. Strong leadership and team-building skills with the ability to motivate diverse staff. Proven expertise in menu development, event execution, and cost control. Excellent organization, communication, and problem-solving abilities. Ability to work a flexible schedule including nights, weekends, and event-heavy periods. Physical Requirements Ability to stand for extended periods and lift up to 40 pounds. Work in hot, cold, or fast-paced kitchen environments as required. 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: 1481888 Chartwells HE SARA C ST CLAIR [[req_classification]]

←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.

Executive Sous Chef at Bay Oaks Country Club | Houston, TX | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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 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).

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.

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

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

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.

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 daily. Our mission is simple. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in the Houston location. 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 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, and team commitment. The ideal candidate will have worked in a similar fine dining steak and seafood kitchen. We are looking for enthusiastic chefs with the heart of a great kitchen manager. Someone who has the drive to be an executive chef in the future. If this sounds like you, we would like to meet you! 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.

We are seeking an enthusiastic, customer service oriented, innovative, hands-on Executive/Head Chef to oversee restaurant operations. This is a fantastic opportunity for the right person looking to advance their career with a winning team. Management Expectations and Responsibilities Clear understanding and ability to manage day to day duties including but not limited to labor, inventory & quality control, recipe adherence, and cleanliness/food safety Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy and handling culinary issues Organizing schedules, keeping track of employees' hours Ordering food, linens, gloves and other supplies while staying within budget limitations Supervising daily shift operations Coordinating daily heart-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Interacting with guests to get feedback on product quality and cravability Management Qualifications Bachelor's degree or equivalent experience Minimum of 3 years of previous kitchen management Experience with sales volumes over one million Ability to engage and develop the team Understand the local market to engage with guest through culinary offerings Benefits Obtainable bonus structure Medical Vision Dental Paid Time Off

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef supports the Executive/Head Chef in planning, preparing, and executing high-quality menus. This role leads back-of-house operations during service, ensures food safety and consistency, and trains/mentors kitchen staff. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. This role pays an annual salary of $58,000-$67,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 9, 2026. Responsibilities * Lead daily kitchen operations: prep lists, station assignments, production schedules, and service execution. * Ensure food quality, taste, and presentation meet brand and client standards. * Supervise, train, and coach cooks, prep, and dish staff; model safe, efficient work. * Maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations. * Manage inventory and ordering with accurate pars; receive and store product to FIFO standards. * Assist with menu planning, costing, and recipe standardization; scale recipes for volume/events. * Control waste and portioning; monitor yields and adjust prep to demand. * Expedite during service; resolve issues quickly to keep ticket times and quality on target. * Set up, break down, and maintain clean, organized kitchen and equipment. * Coordinate with FOH/banquets/catering to time courses and special requests (allergies, VIP, dietary). * Support staffing, scheduling, and onboarding of new BOH team members. * Enforce compliance with company policies, safety standards, and health codes. * Step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings). Qualifications * 3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen; prior lead line or Sous Chef experience preferred. * Strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics). * Proven ability to lead a team and communicate clearly under pressure. * Working knowledge of inventory, costing, scaling recipes, and production planning. * Current ServSafe (or ability to obtain promptly); HACCP knowledge a plus. * Comfort with event-based schedules (nights/weekends/holidays) and variable venues. * Reliable transportation; ability to lift 40-50 lbs and stand for extended periods. * Bilingual (English/Spanish) a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 Title: Pastry Chef / Assistant to Head Chef Private Estate Schedule: Full-time, year-round (48 weeks of guests annually) Typical days: Tuesday-Thursday and Thursday-Saturday Hours: 5:00 AM 1:00 PM Occasional overtime as needed About the Role: We are seeking a skilled Pastry Chef to join the culinary team at a private estate owned by a large company that hosts guests for fishing, hunting, and business gatherings. The estate welcomes 8-12 guests at a time and maintains a staff of 10 full-time employees. In this role, you will work closely with the Head Chef, acting as their right hand in both pastry and general kitchen duties. This position requires a balance of culinary talent, attention to detail, and a willingness to assist with broader hospitality needs. Responsibilities: Prepare a variety of pastries, breads, and desserts for guests. Assist the Head Chef with food preparation and daily menus. Support table setup, service, clearing, and cleaning as needed. Ensure kitchen cleanliness, organization, and adherence to food safety standards. Collaborate with the Head Chef and team to deliver a seamless guest experience. Occasional overtime. Qualifications: Previous experience as a Pastry Chef (estate, hospitality, or high-end restaurant experience preferred). Strong culinary skills with attention to detail and presentation. Ability to work early morning hours consistently. Team-oriented, adaptable, and professional. Must be legally eligible to work in the U.S. Compensation & Benefits: Hourly rate: $19.50 $20.50 Health insurance (medical, dental, vision) Vacation pay & sick time 401(k) retirement plan Great working environment with long-term, year-round stability

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]]

We are seeking a highly skilled and creative Executive Chef specializing in Asian cuisine to lead our culinary team. The Executive Chef will be responsible for menu development, kitchen management, and ensuring the highest quality of food and service. This role requires a balance of culinary artistry, leadership, and operational expertise. Key Responsibilities Lead and oversee all kitchen operations, ensuring efficiency, consistency, and quality. Develop, design, and implement innovative Asian-inspired menus that align with brand standards and guest expectations. Train, mentor, and supervise kitchen staff, fostering a positive and productive team environment. Manage food costs, inventory, and ordering while maintaining profitability targets. Ensure strict compliance with health, safety, and sanitation standards. Collaborate with management on seasonal menu changes, special events, and promotional offerings. Stay up to date with industry trends, emerging techniques, and evolving guest preferences. Qualifications 5-7 years of proven experience leading a professional kitchen, with a strong focus on Asian cuisine. Expertise in multiple Asian culinary styles (e.g., Japanese, Chinese, Thai, Korean, Vietnamese, etc.) preferred. Demonstrated success in menu creation, recipe development, and execution. Strong leadership, organizational, and communication skills. Ability to manage budgets, food costs, and scheduling effectively. ServSafe or equivalent food safety certification required. Culinary degree or equivalent professional training preferred. What We Offer Competitive salary and performance-based incentives. Comprehensive benefits package. Opportunities for professional growth and culinary creativity. A dynamic, team-oriented work environment.