Sous chef jobs in Plano, TX

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.

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

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.

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

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Target Salary Range: $92k-$95k Benefits · Paid time off · 401k, with company match · Company sponsored life insurance · Medical, dental, vision plans · Voluntary short-term/long-term disability insurance · Voluntary life, accident, and hospital plans · Employee Assistance Program · Employee Discounts · Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years of experience as a Chef required Minimum of 4 years of experience as an Executive Chef required. Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 01/11/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

Description: Executive Chef Department: Culinary / Food & Beverage Reports To: General Manager / Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff Position Type: Full-Time Position Summary: The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. Key Responsibilities: 1. Culinary Operations & Leadership Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining). Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards. Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service. Conduct regular tastings and inspections to maintain quality, consistency, and presentation. 2. Staff Management & Development Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork. Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate. Foster a positive and professional kitchen environment that promotes continuous learning and safety. 3. Financial Oversight & Cost Control Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports. Monitor food and labor costs daily to maintain profitability while upholding quality standards. Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing. 4. Sanitation & Safety Compliance Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations. Enforce proper food handling, hygiene, and sanitation practices among staff. Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards. 5. Collaboration & Communication Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus. Attend department head meetings and contribute to the overall hotel strategy. Collaborate with front-of-house teams to ensure alignment between kitchen and service operations. Qualifications: Degree or diploma in Culinary Arts, Hospitality, or related field preferred. Minimum of 5-7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation. Strong knowledge of international cuisines, fine dining, banquets, and buffet service. Proven leadership and staff development skills. Excellent organizational, communication, and time management abilities. Proficiency with kitchen management software and Microsoft Office. Food Safety Certification required (e.g., ServSafe). Working Conditions: Fast-paced, high-pressure kitchen environment. Must be able to work flexible hours including early mornings, nights, weekends, and holidays. Requires standing for long periods, lifting up to 50 lbs., and working in hot or humid environments. Compensation · Competitive wage, commensurate with experience. This is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment. is a guideline and does not constitute a written or implied employment contract. Requirements:

Job DescriptionDescription: Now Hiring: Executive Sous Chef - Little Ruby's Café (New Dallas Opening) Salary: $80,000 - $85,000 + Bonus + Benefits Little Ruby's Café is bringing its iconic Australian-inspired all-day café culture to Dallas, and we're searching for a talented Executive Sous Chef to help lead our back-of-house team for this exciting new opening. The Executive Sous Chef is a key leadership role - supporting the Executive Chef, driving culinary excellence, guiding the team, and ensuring the smooth execution of a high-volume, high-quality kitchen. If you thrive in a fast-paced environment and love building kitchens and teams from the ground up, this is the perfect opportunity. What You'll Do Support the Executive Chef in overseeing all kitchen operations Lead, train, mentor, and motivate the BOH team Ensure consistent recipe execution, food quality, and presentation Manage prep systems, inventory, ordering, and scheduling Help drive the success of a new restaurant opening with strong operational planning Maintain safety, sanitation, and health compliance standards Assist with menu development and testing of new dishes Uphold a positive, professional, and collaborative kitchen culture Lead by example during service, ensuring smooth communication and workflow Support catering, events, and special programming What We're Looking For 3+ years of culinary leadership experience (Sous Chef or higher) in a high-volume kitchen Experience with openings or large-scale operations strongly preferred Strong leadership, communication, and a hands-on, motivating management style A passion for fresh, approachable café-style cuisine Exceptional organizational and multitasking abilities Proficiency in kitchen technology, POS systems, inventory, and ordering Ability to lift 50 lbs and work in a high-energy, fast-paced environment Flexible schedule - must be available for mornings, evenings, weekends, and holidays during opening and ongoing operations What We Offer Competitive salary: $80,000 - $85,000 + Bonus Benefits package including medical, dental, and vision Growth opportunities within a respected and expanding restaurant group A supportive, collaborative culture where your ideas are valued The chance to play a major role in bringing a beloved brand to a brand-new city If you're a strong culinary leader looking to bring your expertise to one of Dallas's most exciting new restaurant openings, we'd love to hear from you. Apply today and help build Little Ruby's Dallas from the ground up. Requirements:

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Executive Chef DEPARTMENT: Hospitality REPORTS TO: Executive Chef - STLFB FLSA STATUS: Salaried, Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager ESSENTIAL DUTES AND RESPONSIBILITIES Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Creates/develops recipes, dishes, etc. and any additional requirements of the property. Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees. Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order. Maintain food, labor and other expenses at budgeted levels. Must communicate and work closely with General Manager and Regional Executive Chef. Maintain a consistent high level of food quality kitchen productivity, and line of supply. Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. Cross-train those within your department while encouraging, reinforcing and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Other duties as assigned. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Must be at least 18 years of age. Minimum seven (7) years of experience as an Executive Chef in a high volume food industry Bachelor's degree in hotel/restaurant management preferred SKILLS AND ABILITIES Thorough knowledge of hot, cold food and pastry preparation Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (FC DALLAS - Frisco, TX) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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

Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie's wonderland. Our commitment beyond the plate is another reason we're a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food. Job Description The Executive Chef is a culinary leader responsible for overseeing all aspects of kitchen operations, including the chef's case, pre-packed foods, catering, and in some cases, our fast casual food offerings. This role is accountable for food quality, operational efficiency, team development, and financial performance. The ideal candidate will bring a blend of culinary expertise, operational excellence, and inspiring leadership to a fast-paced, customer-focused environment. Key Responsibilities Lead, train, and develop a high-performing team, fostering a culture of excellence, creativity, and accountability. Oversee all culinary production and presentation for the chef's case, pre-packed foods, catering, and in some cases, our fast casual food offerings. The expectations are to ensure exceptional taste, freshness, and visual appeal. Forecast food consumption and manage ordering, inventory, and purchasing in partnership with the procurement team. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards, while ensuring proper equipment operation and maintenance standards are upheld. Maintain full responsibility for department financials, including food cost, payroll cost, and overall profitability. Implement and uphold food safety, sanitation, and cleanliness standards in accordance with health regulations and company policies. Collaborate with product development and merchandising teams to launch new prepared food items, staying ahead of culinary trends and customer preferences. Act as a visible and engaging leader in the store, cultivating strong relationships with both team members and customers. Continuously evaluate operational processes and workflows for improved efficiency, consistency, and scalability. Qualifications Degree in Culinary Arts or equivalent professional certification preferred. Demonstrated culinary leadership experience, ideally in a high-volume retail, hospitality, or restaurant environment. Demonstrated success in team leadership, coaching, and performance management. Strong financial acumen with experience managing P&L, food and labor costs, and inventory. Deep knowledge of culinary techniques, global cuisines, and food safety standards. Passion for food innovation and excellence in guest experience. Exceptional communication, organizational, and time-management skills. Ability to work a flexible schedule including evenings, weekends, and holidays as needed.

We are looking for a creative Executive Chef who is proficient in all aspects of food preparation with specific expertise in Italian Cuisine. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an Upscale Italian restaurant in Texas Responsibilities · Build a team rapport with General Manager and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Culinary Director on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Arrange for equipment purchases and repairs · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Dallas Health Code · Comply with nutrition and sanitation regulations · Keep time and payroll records Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Benefit s · 2 Weeks Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Package Details

Benefits: Competitive salary Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance About Us We are looking for a Sous Chef to lead our opening team of Night Rooster in Dallas, TX! From Hooper Hospitality Concepts, Night Rooster is set to debut in the Dallas Design District this Fall as an elevated Chinese restaurant and lounge. Focusing on Classic Chinese cuisine and creating an upscale traditional Chinese dining experience using Texas sourced ingredients. Night Rooster will feature a cocktail program with a heavy emphasis on Asian whiskeys, International Wines, and Sake with an abundance of house made mixers and infusions. The interior is Modern-Asian inspired, with a dark and moody 'Orient Express' atmosphere, with the exteriors contrasted with wood and Iron Ore brick. Position SummaryThe Executive Chef is responsible for overseeing all culinary operations and staff within the heart-of-house, with a specific focus on the execution of authentic and contemporary Asian cuisine. This position ensures the highest standards of food quality, consistency, and presentation while maintaining compliance with company policies, sanitation, and cost-control objectives. The Executive Chef leads all kitchen staff with professionalism, integrity, and respect while fostering a culture of excellence, teamwork, and hospitality. Duties and Responsibilities• Lead and manage all culinary operations for the heart-of-house, ensuring seamless daily service, menu execution, and product consistency.• Supervise and coordinate all kitchen operations related to Chinese cuisine, including wok stations, sushi or noodle stations, and specialty menu items.• Develop and implement menus that integrate modern and traditional Asian flavors, including noodle dishes, dim sum, sauces, and regional specialties.• Ensure compliance with all company recipes, plating, and portion standards while monitoring kitchen workflow for efficiency.• Maintain quality and consistency of food presentation, portioning, and taste.• Conduct hiring, training, coaching, and performance evaluations for all heart-of-house employees.• Maintain the general cleanliness and organization of all kitchen areas and ensure Department of Health and company sanitation compliance.• Partner with the General Manager to manage labor, inventory, purchasing, and monthly Profit & Loss performance.• Supervise and ensure the proper use and maintenance of all kitchen equipment and mechanical systems.• Lead service execution for daily operations, banquets, catering, take-out, and offsite events.• Develop and execute seasonal and special menus, incorporating innovative Asian cooking techniques and presentation.• Conduct regular staff training on wok skills, cleaver handling, and traditional sauce and noodle preparation.• Coach and develop culinary staff by setting clear performance standards and providing growth opportunities.• Foster collaboration between the kitchen and front-of-house teams to ensure guest satisfaction and operational excellence. Ideal Candidate• Minimum 5 years of progressive culinary experience, including 3 years in a leadership role (Executive Chef or Senior Sous Chef) in a high-volume restaurant• Food Handling Certification (ServSafe or equivalent)• Strong menu development, leadership, and cost-control skills• Demonstrated proficiency with food costing, inventory systems, and P&L management• Excellent communication, organizational, and multitasking skills• Proficient with Microsoft Office (Word, Excel, Outlook), POS systems, and kitchen management software• Fast-paced kitchen environment requiring extended periods of standing, lifting, and bending• Must be able to lift up to 50 lbs• Exposure to heat, steam, and cleaning chemicals• Must be able to work a flexible schedule including nights, weekends, and holidays• Requires repetitive motions and coordination during food preparation and service We offer competitive pay, benefits, and PTO! Coming in Late 2025, we are proud to announce our newest concept to the HHC team - Night Rooster! Now hiring all positions!

Executive Chef at Las Colinas Country Club | Premier Golf & Events in Irving, TX 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: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments 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.

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 $26.14/hour, automatic raise to $27.14/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)

Full-time Description The Executive Sous Chef works closely with the Executive Chef and Chef De Cuisine to manage the overall operations of the Middleby innovation show kitchen located in Lewisville, Texas. The show kitchen operates Monday through Friday from 8:00 am to 5:00 pm, plus some after-hour events. Key aspects of this position include participation in equipment and cooking demonstrations, social media programs, all private dining events of various sizes and responsibility for the day-to-day operation of the facility; for example, stocking the kitchen, maintenance issues, equipment service issues, subcontractor work (cleaning services), etc. Quality and Excellence: These qualities are measured and evaluated through the superior execution of scheduled weekly events and the delivery of a “5-Star Experience” for all groups of Middleby guests, employees, or other VIPs. The “5 Star Experience” exceeds customer expectations through routinely excellent performance with regard to planning/organization, creativity, hospitality/customer service, equipment knowledge, cleanliness and food safety, cooking proficiency, effective demonstration delivery, precise timing and problem solving. Essential Functions Represent all of Middleby's brands as a hospitable, knowledgeable and professional Global Culinary Ambassador Learn all Middleby's equipment and how to sell each brand and its technology - from Combi's to IoT. Cooks and manage the food storage aspect of the MIK. Effectively present and demonstrate Middleby's commercial products credibly through knowledgeable and on-trend cooking demonstrations and presentations Executes all events within corporate budgetary guidelines Learn and assist with IT tasks within Show Kitchen. Live streaming presentation, AV, and light controls, for example Manages the upkeep, cleaning and maintenance of assets, equipment and facilities. Coordinates with the Executive Chef and Middleby marketing department to provide a substantial, continuous and comprehensive social media presence. Requisitions and receives supplies and maintains appropriate inventory levels for actual business volume. Develops and curates standard corporate recipe files Coordinates relationships with food manufacturers, food distribution companies, and foodservice consultants to assist and participate in demonstrations at the facility Any additional duties as assigned Requirements Education and Experience Requirements Associate's degree in a related field and/or culinary training certification from an accredited institution required. Minimum of five (5) years of related experience. Knowledge, Skills, and Abilities Ability to read and accurately interpret documents such as P&L statements, schedules, vendor invoices, and procedure manuals. Ability to prepare routine reports and correspondence, and to summarize findings from investigations. Strong verbal communication skills, with the ability to present effectively before customers, industry partners, department executives, senior management, and employees. Proficient in performing mathematical operations including addition, subtraction, multiplication, and division in all units of measure, using whole numbers, fractions, and decimals. Ability to calculate financial figures and amounts such as accruals, commissions, proportions, and percentages. Proficiency in Microsoft Office Suite and related software programs. Technologically proficient, with demonstrated competence using multiple social media platforms. Ability to apply common sense understanding to execute instructions delivered in written, oral, or diagram form. Skilled in handling and resolving employee-related issues with professionalism and discretion. Strong team-building and coordination skills. Excellent interpersonal skills with the ability to meet deadlines, manage multiple priorities, and work independently. Committed to continuous improvement and professional development. Reliable and punctual; consistently meets company attendance standards. Maintains a polished, professional demeanor at all times, including personal presentation and grooming.

The Executive Sous Chef works closely with the Executive Chef and Chef De Cuisine to manage the overall operations of the Middleby innovation show kitchen located in Lewisville, Texas. The show kitchen operates Monday through Friday from 8:00 am to 5:00 pm, plus some after-hour events. Key aspects of this position include participation in equipment and cooking demonstrations, social media programs, all private dining events of various sizes and responsibility for the day-to-day operation of the facility; for example, stocking the kitchen, maintenance issues, equipment service issues, subcontractor work (cleaning services), etc. Quality and Excellence: These qualities are measured and evaluated through the superior execution of scheduled weekly events and the delivery of a "5-Star Experience" for all groups of Middleby guests, employees, or other VIPs. The "5 Star Experience" exceeds customer expectations through routinely excellent performance with regard to planning/organization, creativity, hospitality/customer service, equipment knowledge, cleanliness and food safety, cooking proficiency, effective demonstration delivery, precise timing and problem solving. Essential Functions * Represent all of Middleby's brands as a hospitable, knowledgeable and professional Global Culinary Ambassador * Learn all Middleby's equipment and how to sell each brand and its technology - from Combi's to IoT. * Cooks and manage the food storage aspect of the MIK. * Effectively present and demonstrate Middleby's commercial products credibly through knowledgeable and on-trend cooking demonstrations and presentations * Executes all events within corporate budgetary guidelines * Learn and assist with IT tasks within Show Kitchen. Live streaming presentation, AV, and light controls, for example * Manages the upkeep, cleaning and maintenance of assets, equipment and facilities. * Coordinates with the Executive Chef and Middleby marketing department to provide a substantial, continuous and comprehensive social media presence. * Requisitions and receives supplies and maintains appropriate inventory levels for actual business volume. * Develops and curates standard corporate recipe files * Coordinates relationships with food manufacturers, food distribution companies, and foodservice consultants to assist and participate in demonstrations at the facility * Any additional duties as assigned Education and Experience Requirements * Associate's degree in a related field and/or culinary training certification from an accredited institution required. * Minimum of five (5) years of related experience. Knowledge, Skills, and Abilities * Ability to read and accurately interpret documents such as P&L statements, schedules, vendor invoices, and procedure manuals. * Ability to prepare routine reports and correspondence, and to summarize findings from investigations. * Strong verbal communication skills, with the ability to present effectively before customers, industry partners, department executives, senior management, and employees. * Proficient in performing mathematical operations including addition, subtraction, multiplication, and division in all units of measure, using whole numbers, fractions, and decimals. * Ability to calculate financial figures and amounts such as accruals, commissions, proportions, and percentages. * Proficiency in Microsoft Office Suite and related software programs. * Technologically proficient, with demonstrated competence using multiple social media platforms. * Ability to apply common sense understanding to execute instructions delivered in written, oral, or diagram form. * Skilled in handling and resolving employee-related issues with professionalism and discretion. * Strong team-building and coordination skills. * Excellent interpersonal skills with the ability to meet deadlines, manage multiple priorities, and work independently. * Committed to continuous improvement and professional development. * Reliable and punctual; consistently meets company attendance standards. * Maintains a polished, professional demeanor at all times, including personal presentation and grooming.

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

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.