Sous chef jobs in Wylie, TX - 382 jobs

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.

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

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

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

Job 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:

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 Description Executive Chef for Vandelay Hospitality Group 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. 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. About the Opportunity As an Executive Chef at Hudson House, 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. 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.

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!

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Dallas, TX Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Dining Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

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

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

Overview 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 - Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters - The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Requirements: - 3+ years of experience as a Sous Chef - Proven Leadership experience in a complex environment with multiple direct reports - Professional culinary training or equivalent work experience - Excellent customer service skills - Assist in new product development and menu costing - Excellent communication and organization skills - Experience in ordering, inventory maintenance, and shrink control - Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred - Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment - Ability to supervise, train, and cross-train kitchen staff - Maintain sanitation standards throughout the work area - Ability to work a flexible schedule, including opening, closing, and weekend shifts. - Responsible for total kitchen production in absence of the Executive Chef. Equal Opportunity Employment/Drug Free Workplace 07-2015

Job Description Executive Chef for Vandelay Hospitality Group 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 Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

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

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)

About Morada Senior Living: Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Director of Culinary Services to join our team. Responsibilities: Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Cooks and carves meats, and prepares dishes. Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Inventories food items monthly. Conducts regular Quality Assurance Audits. Practices safe and sanitary food handling. Practices all safety and loss prevention procedures. Negotiates and signs food service agreements with vendors. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: Bachelor's degree in culinary arts program preferred. Minimum of 5 years of management experience in a food service environment. Must have successfully completed food safety training. Ability to handle multiple priorities and work in a fast-paced environment. Proficient organizational skills and ability to meet deadlines. Strong computer skills. Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. If having a direct impact on the lives of others is appealing to you, apply today and join our team! No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V JOB CODE: 1002299

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.

MFG is hiring an experienced Chef De Cuisine 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.