Sous chef jobs in Pineville, LA - 1,588 jobs

Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members' space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Sous Chef at SEIA is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires a strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen. Your Responsibilities: Lead daily kitchen operations, including prep, production, and service execution, ensuring consistency, quality, and timing. Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods. Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition. Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism. Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste. Ensure full compliance with health, safety, sanitation, and HACCP standards at all times. Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow. Support scheduling, prep planning, and daily task assignment as directed by culinary leadership. Uphold SEIA culinary standards, discipline, and professionalism at all times. Support opening and closing kitchen procedures as assigned. Your Qualifications: • 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining. • Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques. • Proven leadership experience with the ability to lead teams calmly and effectively during service. • Strong organizational skills, time management, and attention to detail. • Clear communication skills and ability to collaborate across kitchen leadership roles. • Ability to thrive in a fast-paced, high-pressure kitchen environment. • Flexible availability, including evenings, weekends, and holidays. • Genuine passion for Italian cuisine, leadership, and culinary excellence. What We Offer: Comprehensive Medical, Dental, and Vision Insurance Pre-Tax Commuter Benefits Employee Assistance Program Pet Insurance Discounts Benefits Hub Discounts Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

Step into a dynamic, high-profile culinary leadership role at one of Dallas' most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations-spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation. Key Responsibilities Lead the full culinary program including the museum café, catering operations, activations, and special events. Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture. Direct daily café service and kitchen operations, maintaining high standards for execution, staffing, food quality, and efficiency. Lead day-to-day café service and kitchen management while supporting catering production and event execution across the museum. Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets. Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards. Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction. Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards. Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations. Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders. Preferred Qualifications 5+ years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar). Strong background in both à la carte and catering production. Proven ability to lead, motivate, and grow teams. Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency. Positive, collaborative, hands-on leadership style. Nights, weekends, and event-based scheduling required.

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

The Organization Midland Country Club (MCC) is a premier destination nestled in the heart of the vibrant community of Midland, Texas. Established in 1927, the Club boasts a rich history and a tradition of excellence in providing unparalleled experiences for members and guests. Midland Country Club's crown jewel is its 7,483-yard Championship Golf Course, ranked in the Top 50 in Texas. Situated on lush, meticulously manicured grounds spanning over 160 acres, the 18-hole course, designed by renowned architect Ralph Plummer, presents a challenging yet rewarding landscape for players of all levels. With strategic bunkers, undulating fairways and stunning views of the West Texas horizon, the course promises an unforgettable round every time. Since its inception nearly a century ago, Midland Country Club has been a cornerstone of the community, fostering connections and creating memories for generations of members. Steeped in tradition, the Club honors its heritage while embracing modern amenities and services to meet the evolving needs of its members. Beyond the greens, Midland Country Club offers a wealth of amenities designed to enhance the quality of life for MCC members. From the state-of-the-art fitness center to the inviting clubhouse, complete with elegant dining options and spaces for private events, every aspect of the Club is crafted to provide an exceptional experience. The Club's tennis courts, brand new pickleball courts, swimming pool and various social events throughout the year ensure there's always something for everyone. The Midland Country Club staff is upholding the legacy of exceptional service and creating unforgettable moments for our valued members and guests. The team is committed to the Club's Mission Statement: Midland Country Club is a traditional private country club offering a family-oriented experience, exceptional facilities, personal service and lifelong relationships. MIDLAND COUNTRY CLUB DETAILS: Total Member Families: 880 Dining Outlets: seven, including formal and casual spaces Gross Revenues: $17.6M Annual F&B Revenues: $4.2M Full-time Employees: 120 Open six days per week, year-round POS/Accounting System: Club Essentials Position Overview Midland Country Club is seeking a talented, visionary and hands-on Executive Chef to lead its culinary program. This is a key leadership position for a chef with a proven track record in banquets and large-scale event execution, high-quality à la carte dining and an unwavering passion for member satisfaction. The Executive Chef will be responsible for the overall culinary direction of the Club, including seven distinct dining outlets and a robust banquet and events operation. This leader will focus on delivering consistently exceptional dining experiences for members and guests, elevating the culinary brand of Midland Country Club, and ensuring that every event, from intimate dinners to large-scale celebrations, is executed at the highest standard of quality, creativity and service. The Executive Chef will work closely with the Director of Culinary and senior leadership team to align the culinary program with the Club's strategic goals, culture and traditions, while continually innovating to meet evolving member expectations. Responsibilities Provide overall leadership and direction for all culinary operations, including à la carte dining, banquets, special events and member experiences across seven dining venues. Design, plan and execute banquets, tournaments, weddings and member events with a focus on impeccable timing, presentation and service coordination. Develop and maintain a member-focused culinary culture, consistently seeking feedback and using it to enhance menus, offerings and service standards. Create, implement and update seasonal à la carte menus, banquet menus and special event offerings that reflect quality, creativity and value. Ensure the highest standards of food quality, consistency, portion control and presentation in all outlets and events. Lead, mentor and develop the culinary team, fostering a culture of professionalism, teamwork, accountability and continuous improvement. Partner closely with the Director of Culinary and Food & Beverage leadership team to ensure seamless front-of-house and back-of-house coordination, especially for banquets and events. Oversee all aspects of kitchen operations, including scheduling, production, prep, execution and closing procedures. Establish and enforce standards for food safety, sanitation, cleanliness and safe working conditions in accordance with local, state and federal regulations. Manage food cost, labor cost and kitchen-related expenses, including ordering, inventory control, vendor relations and waste reduction. Develop and maintain banquet production systems, event BEO review processes and post-event evaluations to continuously improve quality and efficiency. Recruit, hire, train, evaluate and retain top culinary talent; provide ongoing coaching, performance feedback and professional development. Maintain a visible presence in the Club, interacting with members during key events and busy dining periods to build relationships and understand preferences. Collaborate on long-term culinary strategies, capital needs and equipment planning to support the Club's future growth and standards of excellence. Skills, Background & Personality Minimum of 7-10 years of progressive culinary leadership experience, with at least 3-5 years as an Executive Chef or equivalent in a private club, luxury hotel/resort or fine dining environment. Demonstrated expertise in banquets and high-volume event execution, including menu design, production planning and service coordination for large functions. Proven track record of elevating member or guest satisfaction, supported by strong feedback, repeat business and relationship-building with stakeholders. Culinary degree or formal culinary certification preferred. Strong knowledge of classical and contemporary cooking techniques, global flavors and current culinary trends. Exceptional leadership, team-building and mentoring skills with the ability to inspire and hold staff accountable to high standards. Excellent organizational, planning and communication skills; detail-oriented with a focus on consistency and execution. Ability to thrive under pressure in a fast-paced, service-driven environment while maintaining a calm, professional demeanor. Proficiency with inventory systems, food and labor cost management and basic kitchen-related financial reporting. Commitment to strict food safety, sanitation and cleanliness standards; ServSafe Certification required. A positive, professional and approachable personality with a member-first mindset and passion for hospitality. Competitive Compensation The Club offers an attractive and competitive compensation and benefits package to include: Competitive salary based on experience Health, dental and vision insurance 401(k) plan with club match Paid vacation and holidays Professional development opportunities Complimentary meals and uniforms Supportive club culture To be Considered Please submit your cover letter, résumé, and a portfolio showcasing your work in PDF format, attached via email with the subject line: Executive Chef, Midland Country Club to the contact below: Tara Osborne Principal ***************************

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

Job Title: Executive Sous Chef Job Type: Full Time Compensation: Negotiable based on experience and education Company Overview: Palace Poker is D/FW's premier poker destination-where high-energy action meets first-class hospitality. We're passionate about delivering exceptional service, upholding a secure and fully compliant environment, and creating a warm, inviting atmosphere for both our guests and our team. Located in the heart of D/FW, Palace Poker is where the excitement of poker and the comfort of a luxury club come together. The Role This is not a support role - it is a leadership seat. We are seeking an Executive Sous Chef to serve as the right hand to our Executive Chef and the operational backbone of our kitchen. You will lead from the front, own daily execution, and uphold elite standards in a fast-paced, luxury environment where expectations are high. What You Will Own Command of daily kitchen operations across multiple service styles and concepts Leadership, training, and accountability for BOH staff Consistent execution of menus with precision, speed, and elevated presentation Oversight of prep systems, service flow, and high-volume and VIP service Enforcement of food safety, sanitation, and cleanliness standards Ordering, inventory control, food cost management, and waste reduction Collaboration on menu development, specials, and seasonal offerings Full operational authority when the Executive Chef is off-site Who We're Looking For 5-7+ years of progressive culinary leadership experience Proven experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or luxury kitchens A chef who has run the kitchen, not just assisted Strong leadership presence with a calm, professional demeanor Operationally disciplined with strong systems and organization Passion for building strong teams and holding them to high standards Flexible availability, including nights, weekends, and holidays This Role Is Not For Chefs who require constant direction Candidates uncomfortable with accountability or intensity Short-term resume builders Why Palace Poker A high-profile culinary operation with creative input and influence Strong leadership team and operational support Competitive, top-tier compensation and benefits Clear path for advancement for the right leader If you're a proven culinary leader who thrives under pressure and takes pride in excellence, we want to hear from you.

New Orleans, LA, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman's papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting - 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, leadership, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Our mission goes far beyond delivering healthy and tasty meals to our guests. We are a purpose-driven organization, dedicated to and passionate about delivering nourishment, quite simply, at its very best. Whether it is sourcing the highest quality ingredients, constantly innovating our menu, or taking care of our guests and team members as though they are family, we are relentless in our commitment to providing an unmatched dining experience of the highest level. We believe that optimal health and wellness start with nourishment. Our culinary philosophy centers around using the freshest, nutritionally dense, consciously-sourced quality ingredients to deliver micro and macro nutrients through our innovative and flavorful menu. Not only do you taste the difference, you feel it too. We are seeking a highly organized and detail-oriented individual to join the The Well team as a Chef de Cuisine. This crucial role carries significant responsibility for ensuring accuracy and upholding our high standards at all times. What to Expect & Leading the Team: You are a teacher with a supportive leadership style Ability to estimate food consumption and requisition or purchase food Establishes result-oriented objectives for the kitchen as well as personal objectives regarding professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff, creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues, and provides hands-on support as required Execute pre-established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service Supervises and supports all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control You are constantly in motion Adapting to changes and adjustments on the fly Gladly taking responsibility and not leaving it to others Desired Qualifications: Has five (3) or more years of experience in a supervisory / leadership role in a high volume kitchen; Head Chef or Sous Chef preferred Must be able to obtain all work cards Must be able to work in the United States without sponsorship Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have an exceptional personality and hospitality-driven attitude Proven Leadership and training skills Dedicated and willing to go above and beyond Must be able to work in a fast-paced, guest service-driven environment Supports an environment of team member growth and development Clear, concise, written, and verbal communication skills

Major Food Group seeks Executive Sous Chef to join our team! MFG is hiring an experienced Executive Sous Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $26.01/hour, automatic raise to $27.01/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Locations: Choose from Austin, Round Rock, Cedar Park, Pflugerville, West Lake Hills, Lakeway, and/or Bee Cave. Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)

Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members' space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Pastry Sous Chef at SEIA is responsible for leading daily pastry operations while supporting the development, execution, and consistency of the restaurant's dessert and pastry program. This role requires strong technical skill in Italian pastry, disciplined execution, and the ability to lead and develop a team while maintaining quality, creativity, and cost control. Your Responsibilities: Oversee daily pastry production, ensuring consistent execution, quality, and presentation across all dessert and pastry offerings. Execute and contribute to the development of new desserts, pastries, and specials rooted in Italian tradition and seasonal ingredients. Support menu planning and tastings in collaboration with the Executive Pastry Chef and culinary leadership. Lead, train, and mentor pastry cooks and interns, setting clear expectations for technique, organization, and professionalism. Maintain organization, cleanliness, and readiness of the pastry kitchen in compliance with health, safety, and HACCP standards. Manage inventory, ordering, and proper storage of pastry ingredients while maintaining cost discipline and minimizing waste. Ensure accurate recipe execution, portioning, and adherence to established standards. Support service execution as needed to ensure desserts are delivered accurately and on time. Assist with scheduling, prep planning, and daily task assignment within the pastry team. Uphold SEIA culinary standards, discipline, and professionalism at all times. Your Qualifications: 3-5 years of experience in a professional pastry kitchen, preferably within Italian-focused or fine dining environments. Strong technical knowledge of Italian pastries, desserts, and baking techniques. Proven leadership experience with the ability to train, guide, and motivate a pastry team. Strong organizational skills and attention to detail. Ability to manage multiple priorities in a high-standard, fast-paced kitchen environment. Clear communication skills and collaborative working style. Ability to work flexible schedules, including early mornings, weekends, and holidays. Genuine passion for pastry, craftsmanship, and culinary excellence. What We Offer: Comprehensive Medical, Dental, and Vision Insurance Pre-Tax Commuter Benefits Employee Assistance Program Pet Insurance Discounts Benefits Hub Discounts Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

Culpepper Cattle Co - Rockwall At Culpepper Cattle Co, we're serving up bold Tex-Mex flavors, delicious steaks, and margaritas made the right way. We believe in East Texas hospitality - warm, rowdy, and always genuine. Our team is the heartbeat of that spirit, making every guest feel like they just pulled up a chair at home. We are hiring an Executive Chef to lead culinary execution, kitchen leadership, and operational excellence at Culpepper Cattle Co in Rockwall. This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution. This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment. Expectations Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution Set and uphold kitchen standards across prep, line execution, cleanliness, and organization Hire, train, coach, and develop BOH leaders and hourly team members Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms Ensure consistent execution of recipes, portioning, and plating across all shifts Maintain strong prep systems and clear communication to support volume and service flow Conduct regular kitchen walk-throughs, line checks, and performance coaching Support menu updates and rollouts by translating standards into clear training and execution Uphold health, safety, and sanitation standards at all times Contribute operational insight and feedback to support future menu and brand evolution Ideal Candidate Proven culinary leader with experience in high-volume, quality-focused restaurants Strong technical foundation and hands-on kitchen leadership skills Experience working with high-quality proteins and hands-on prep and production Operationally minded with a clear understanding of cost control and consistency Skilled coach and mentor who develops people and builds strong teams Organized, disciplined, and calm under pressure Excited to grow with a brand and expand responsibility over time Other Essential Job Requirements Must be able to stand and walk for extended periods, often the majority of a shift. Frequently required to lift and carry up to 25-30 lbs (e.g., cases of product, small equipment). Work 50-60 hours per week. Occasionally required to lift and carry up to 50 lbs with assistance. Comfortable bending, reaching, and working in fast-paced, high-energy environments. Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals. Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures. Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times. Occasionally required to lift up to 150 lbs with the help of equipment like a dolly. Occasionally required to speak in front of large groups, including team members and guests. May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

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 $23.93/hour, advancing to automatic raise to $24.93/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)