Trabajos Chef & Cook en Texas

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Title: Japanese Specialty Cuisine Cook Job Location: Houston-USA-77032 Work Location Type: On-Site Salary Range: $75,000.00 - 80,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Bring authentic flavors to the skies! As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you’ll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you’ll create in-flight dining experiences that feel truly world-class. • Language: must have a basic understanding of the Japanese language including reading, writing and conversational speaking, • Work location: onsite @ Sky Chefs facility located near IAH - George Bush Intercontinental Airport, • Work schedule: work 5 consecutive days and have 2 consecutive days off. Must be flexible to work a non-traditional work schedule including early mornings, evenings, weekends and holidays as business dictates., • Operations: we operate 24/7, 365 days / year, • Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer., • Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client., • Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged., • Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items., • Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components., • Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift., • Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings., • Monitor inventory levels, report shortages, and support waste reduction initiatives., • Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine., • Must be able to read, write, and speak Japanese, at least a beginner level, to understand recipes and to interface with the customer, • Prior airline catering experience a plus but not required., • Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine., • Ability to follow airline plating guides, recipe specifications, and food presentation standards., • Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time., • Knowledge of food safety and sanitation standards (HACCP)., • Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed., • Culinary degree, Formal training, Internship program, or On the Job training all preferred., • Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time., • Work in refrigerated environment when required to ensure specifications are followed, • Able to lift up and carry up to 50 lbs to include hot pans of food. LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations About the Role As our Weekend Cook, you’ll step in on Saturdays and Sundays to ensure residents enjoy the same high quality dining experience they receive throughout the week. Working in our scratch-based kitchen, you’ll prepare breakfast, lunch, and dinner as scheduled, creating meals that are safely cooked, visually appealing, and portioned to resident preferences. Just as importantly, you’ll build positive relationships with residents, guests, and team members to create a warm and welcoming atmosphere every weekend. What We’re Looking For, • Must be at least 18 years of age or older., • Ability to work every Saturday and Sunday, at least 8 hours per day., • Ability to read, speak and understand basic English., • Experience in kitchen preparation and cooking, preferred., • Ability to secure appropriate food handler permits as required by local ordinances within two (2) weeks of first day of employment. Key Responsibilities, • Prepare and present high‑quality dishes by cooking a wide variety of proteins and vegetables using methods such as broiling, grilling, frying, and sautéing, and ensuring every plate looks appealing., • Engage in continuous improvement by contributing ideas during meetings, staying open to feedback, and maintaining attentive coverage of the service line during meal hours., • Complete all assigned opening and closing tasks for each shift, including morning setup or end‑of‑day shutdown, while supporting teammates with shared duties to maintain a clean, safe, and organized kitchen., • Keep stations fully stocked and well organized by maintaining adequate food supplies, refreshing pantry items for freshness and appearance, and monitoring refrigeration as needed., • Ensure a sanitary kitchen environment by thoroughly cleaning work areas and equipment and regularly checking and recording food, refrigeration, and dish‑machine temperatures to support safety and satisfaction. Why RLC?, • Awesome Perks: Enjoy your pay on demand, employee discounts, and more., • Fast-growing, family-owned company with 60+ communities nationwide, • Supportive leadership in a beautiful, resort-style environment, • A purpose-driven role where you make a difference every day Ready to Cook with Heart? Bring your servant heart to a place that feels like family. Apply today, and our Team will follow up soon! EOE/ADA #app

Compensation Type: Hourly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. _ Location: Overview: The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities: • Maintain cleanliness and organization of all storage areas., • Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours., • Prepare and display buffet food items according to the hotel standards., • Recognize quality standards in fresh vegetables, fish, and dairy and meat products., • Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation., • Prepare food for Banquets, ad required, following specifications on Banquet Event Orders., • Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor., • Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor., • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period., • Work banquet food station as scheduled by the Chef or Kitchen Supervisor., • Know the location and operation of all fire extinguishing equipment., • Practice safe work habits at all times to avoid possible injury to self or other employees., • Use Production Charts as specified by hotel’s standards., • Be able to support any position in the Kitchen that is in need of help., • Follow all Health Department and Company regulations in regards to food and storage standards and safety., • Be able to operate and maintain cleanliness of all kitchen equipment., • Maintain a “Clean As You Go” policy., • Assist in storage and rotation of food items according to hotel procedures., • Sign keys out and back in under supervision as needed. Qualifications:, • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Culinary experience required., • Flexible and long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to stand during entire shift, • Ability to withstand temperature variations both hot and cold., • Have thorough knowledge of menus and the preparation required, according to hotel standards., • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking., • Knowledge of herbs and spices and proper use of each.

Compensation Type: Hourly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Overview: The Kitchn Supervisor will assist the Chef de Cuisine with overseeing and supervising the culinary operation, including orders and inventory of all products, department staffing according to hotel business and forecast, and guidance of fellow team members. The Kitchen Supervisor will also effectively and proactively monitor the daily organization and cleanliness of the kitchen and equipment, ensuring that the highest quality of service is provided to all hotel guests. Responsibilities: • Assist Chef de Cuisine in recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations., • Assist Chef de Cuisine with the completion of accurate inventory and completion of month-end processes in a timely manner (POs, invoicing, accruals, reclassifications, etc.)., • Ensure maintenance of 100% culinary equipment., • Ensure that weekly cleaning projects are assigned and completed., • Lead and guide associates by setting an example of the Company culture and standards., • Ensure that Pre-Shift meetings and Shift reports are happening daily., • Provide hands-on operational support in all areas needed., • Provide training and development with a hands-on approach., • Follow up with any guest issues and communicate with culinary leadership any follow up needed., • Review shift reports and ensure concerns/issues are addressed pro-actively., • Prepare ingredients to use in cooking (peeling, chopping, julienne cutting, brunoise dicing, cross chopping, etc.)., • Recognize quality standards in fresh vegetables, fish, dairy, and meat products., • Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products., • Cook food in various utensils or grillers (stir frying, grilling, roasting, baking, sautéing, poaching, simmering, etc.), • Follows outlined recipes and plating guides to provide consistent product., • Ensure that food comes out simultaneously, in high quality and in a timely fashion., • Ensure a sanitized and orderly environment in the kitchen., • Oversee storage and rotation of food items according to hotel procedures., • Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period., • Practice safe work habits always to avoid possible injury to self or other associates., • Follow all Health Department and Company regulations regarding food and storage standards and safety., • Perform other reasonable job duties as requested by supervisor. Qualifications:, • A culinary degree and at least 2 years of progressive experience in a hotel or a related field., • Previous supervisor responsibility preferred., • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations., • Long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Job DescriptionAssistant Kitchen Manager #103 Assistant Kitchen Manager #103 The Texan Stores is seeking an Assistant Kitchen Manager to assist the Kitchen Manager in leading kitchen operations at our store in Monahans, Texas. Our large and beautifully designed convenience stores serve a variety of merchandise, including fresh-made to order food and grab-and-go options. We are seen as a "restaurant that serves gas,". We are looking for a savvy kitchen leader to join our team and drive food sales while providing excellent customer service. Responsibilities: • Train and coach a successful team of kitchen staff, • Drive food sales and ensure successful restaurant operations, • Complete daily paperwork and audits, and ensure that the kitchen is clean and well-stocked, • Promote sales traffic in the restaurant area and liaise with vendors, • Lead and coach the team to excellence in food service operationsJob Type: Full-time Starting Pay: • $17.25 per hourBenefits:, • Dental insurance, • Flexible schedule, • Health insurance, • Paid time off, • Vision insuranceExperience level:, • 3 yearsRestaurant type:, • Fast casual restaurantShift:, • Morning shift, • Evening shift, • Overnight shiftAbility to commute/relocate:, • Monahans, TX: Reliably commute or planning to relocate before starting work (Required)Experience:, • Kitchen management: 2 years (Required)Work Location: In person Compensation details: 17.25-19 Hourly Wage PIc391879bfdde-25405-40438883

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. app-cns

Compensation Type: Hourly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Overview: As a Banquet Cook you will hold an essential position in our restaurant. You will be part of a growing and caring team, preparing delicious meals according to our unique recipes and plating specs, which are so important for creating a memorable dining experience. You will be responsible for prepping, cooking and dressing dishes, as well as keeping your work area clean and sanitized. Responsibilities: • Set up workstations with all the necessary ingredients and cooking equipment., • Prepare ingredients to use in cooking (peeling, chopping, julienne cutting, brunoise dicing, cross chopping, etc.)., • Recognize quality standards in fresh vegetables, fish, dairy, and meat products., • Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products., • Cook food in various utensils or grillers (stir frying, grilling, roasting, baking, sautéing, poaching, simmering, etc.), • Follows outlined recipes and plating guides to provide consistent product., • Ensure that food comes out simultaneously, in high quality and in a timely fashion., • Keep a sanitized and orderly environment in the kitchen., • Maintain cleanliness and organization of all storage areas., • Assist in storage and rotation of food items according to hotel procedures., • Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period., • Practice safe work habits always to avoid possible injury to self or other associates., • Follow all Health Department and Company regulations regarding food and storage standards and safety., • Support any position in the Kitchen that needs help., • Perform other reasonable job duties as requested by leadership. Qualifications:, • Fundamental cooking knowledge, • Knowledge of order/fire system, • Available to work a varied schedule that will include evenings and weekends, • Will have a passion for food and fresh ingredients, • Diploma and Vocational Training Preferred, • Minimum of 1+ year cooking in a restaurant environment

Cook Children's Healthcare System, (based in Fort Worth, Texas), has an exciting opportunity for a Metabolic Geneticist to join its Department of Genetics. Cook Childrens Health Care System is one of the countrys leading free-standing integrated pediatric health care systems. Our skilled and dedicated clinicians combine the art of healing with the use of leading technology and collaboration to provide exceptional care for our patients. Cook Childrens records approximately one million patient encounters each year through its medical center, specialty and primary care offices, neighborhood clinics, outpatient settings and home health visits. Key Highlights: • Highly profitable health system known as a national quality leader., • Joining a well-established Department of Genetics currently staffed by 7 clinical geneticists, 2 metabolic geneticists, 2 board-certified genetic counselors, 5 case managers, 2 metabolic dietitians, and 2 metabolic nurses., • Broad pediatric sub-specialty platform with 35 Departments represented and 40 outpatient primary care clinics in the Cook Children's network, providing partnership opportunities for genetics program development in other specialty areas., • Close involvement with the Texas newborn screening program., • Research and teaching interests can be supported, if desired. The successful candidate should have completed a medical or medical biochemical genetics fellowship. Must be able to obtain an unrestricted Texas medical license.

Cook Children's Physician Network (CCPN) has a great opportunity for a board certified/board eligible Outpatient Pediatrician to join our team at one of our Cook Children's Neighborhood Health Centers. Our community-based Neighborhood Centers provide a primary medical home for kids from birth through adolescence. The centers provide unique services in the community, particularly for underserved children and families. These teams work seamlessly with community and Cook Childrens partners to assess and address patient needs in a timely and thorough manner. Qualifications: • Doctor of Medicine (M.D.) or Doctor of Osteopathic Medicine (D.O.) required., • American Heart Association BLS, • Candidate must have successfully completed an Accreditation Council for Graduate Medical Education (ACGME) or American Medical Association (AMA) approved residency for pediatrics., • Board certified/board eligible in their specialty area., • Unrestricted Texas Medical License (must obtain prior to start date) Cook Children's Neighborhood Health Centers Cook Childrens offers competitive compensation, CME, PTO, malpractice coverage, health and dental insurance, and an excellent retirement program.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. • Schedules and assigns daily work activities to staff and supervises the completion of tasks., • Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc., • Cooks and prepares food following production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses all food utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods, • Arranges, garnishes, and portions food following established guidelines, • Properly stores food by following food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc., • Follows Aramark safety policies and procedures including food safety and sanitation, • Ensures security of company assets, • Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Previous supervisor experience in a related role preferred, • Experience as a cook or related role required, • Ability to work independently with limited supervision required, • Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage, • Food safety certification required, • Demonstrates basic math and counting skills, • Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations About the Role As our Sous Chef, you’ll play a vital role in creating moments that matter for our residents. You’ll ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond cooking, you’ll help turn meals into meaningful experiences, building connections with residents and team members to make every dining moment feel special. What We’re Looking For, • Must be at least 21 years of age or older., • Flexibility: Your primary schedule is lunch and dinner Tuesday-Saturday. Additional availability is needed to support holidays and events., • Previous leadership in culinary preparation and cooking preferred., • High school diploma or equivalent (GED) required; culinary degree or other higher education preferred., • Basic computer skills required; data entry experience preferred. Key Responsibilities, • Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing., • In the Executive Chef’s absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents’ preferences., • Play a key role in resident satisfaction by assisting and helping train team members using structured RLC training programs., • Maintain clean, sanitary, and well-stocked workstations and Chef’s Pantry for smooth meal service; receive, handle, store, and rotate products properly to ensure freshness, safety, and presentation., • Monitor and log food, refrigeration, and dish machine temperatures; follow closing checklists and assist other team members., • Actively participate in meetings, share innovative ideas, and respond to feedback professionally to enhance the dining experience. Benefits for Full-Time Employees, • Competitive compensation and benefits, • Access your pay anytime, • $341 benefit stipend per pay period to apply toward:, • Health, Dental, Vision, • Life Insurance, • Short- & Long-Term Disability, • HSA, FSA, LSA, • Accident & Hospital Indemnity, • Legal & Identity Theft Protection, • Paid Time Off, • 401(k) with employer match Why RLC?, • Fast-growing, family-owned company with 60+ communities nationwide., • Supportive leadership in a beautiful, resort-style environment., • A purpose-driven role where you make a difference every day. Ready to Create with Heart? Bring your servant heart to a place that feels like family. Apply today, and our Team will follow up soon! EOE/ADA #urgent

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Who says FUN and RESPONSIBILITY can’t hang together? At SONIC Drive-In restaurants, you’ll have all that, along with great pay, flexible hours, a cool uniform and the camaraderie of fantastic co-workers. As a SONIC Drive-In restaurant Cook, you will oversee the Appetite Satisfaction Department, which involves operating the following stations: Food Production, Grill, Fryer and other tasks if applicable. Cook tasks in the restaurant may include: • Preparing and cooking food orders to meet product quality standards, • Food preparation and portioning, • Cooking on the grill, • Operating the fry station, • Dressing items to order, • Packaging all menu items and checking for product quality and consistency, • Cleaning including trash disposal, mopping, sweeping, washing dishes, wiping counter-tops and sanitizing food areaa Requirements: SONIC Drive-In Restaurant Cook Requirements: • Ability to work irregular hours, nights, weekends and holidays, • Ability to be flexible in all situations based on business need, • Effective communication skills; basic math and reading skills, • Ability to follow directions, • Willingness to abide by the appearance, uniform and hygiene standards at SONIC Drive-In restaurants, • General knowledge and understanding of the restaurant industry or retail operations preferred, but not required Additional SONIC Drive-In Restaurant Cook Qualifications... • Friendly and smiling faces that enjoy providing quality products for our guests!, • A willingness to cross-train on all the stations – it never gets boring here!, • Motivated individuals who are team players and committed to keeping our drive-in clean and safe. Sure, classic cars and vintage threads may be things of the past, but the SONIC Drive-In restaurant experience will always be groovy, right on, awesome, wicked, fab, the bee’s knees, cruisin’ . . . you get the picture! It’s downright sensational!! All that’s missing is you, so APPLY TODAY! SONIC and its independent franchise owners are Equal Opportunity Employers. Company Introduction Here at SONIC Drive-in, our priority isn’t just great service, it’s great experiences. Whether you’re coming for a Cherry Limeade on your lunch break or picking up Shakes with your team after a big win, we’re ready for you. That’s why our drive-in makes your burgers with 100% pure beef patties, prepares hand-made onion rings, and serves real ice cream. Carhops deliver orders with a smile because “This is How We SONIC”. Download the SONIC app and order your favorites to enjoy exclusive perks and offers, including half price drinks and slushes any time. Stop by to treat yourself today!

New, easy-to-apply options are available for this role: chat with our recruiting assistant Ana at careers.cargill.com or text CargillJobs to 60196. Want to build a stronger, more sustainable future and cultivate your career? Join Cargill's global team of 160,000 employees who are committed to safe, responsible and sustainable ways to nourish the world. This position is in Cargill’s protein and salt business, where we provide wholesome, high-quality food products to a wide range of customers, from foodservice operators and grocery stores to manufacturers and exporters. Job Location: Fort Worth, TX Job Type: Full Time Shift(s) Available: 2nd Compensation: $25.95/hr Benefits Information • Medical, Dental, Vision, and Prescription Drug Insurance, • Health and Wellness Incentives, • Paid Vacation and Holidays, • 401(k) with Cargill matching contributions, • Flexible Spending Accounts (FSAs), • Short-Term Disability and Life Insurance, • Employee Assistance Program (EAP), • Tuition Reimbursement, • Employee Discounts Principal Accountabilities • SAP and Inventory Management, • Verification of ingredients movements systematically as well as written documentation, • Collaborate with Operations on the initiation of corrective action and preventative measures when necessary, • Ensures adherence to Corporate, Regulatory and facility food safety and quality requirements, • Stakeholder Development and Supervision, • In the absence of the supervisor oversees the hourly material handlers on shift and ensures quality production is being achieved, • Other projects, • Assisting the plant in various projects relating to Safety, Food Safety, Regulatory, Environment, Process Improvement, Engagement, Training, etc Required Qualifications • College degree or equivalent work experience, • 2-5 years of relevant work experience, • Must be eligible to work in the United States without visa sponsorship, • Must be 18 years or older, • Basic math skills, • Ability to read, write, and speak English, • Experience with Microsoft Office Preferred Qualifications • Degree in Microbiology, Food Science, Biology, or other related field, • 5+ Years previous food safety, quality, or food manufacturing experience, • Previous Cargill experience, • Work history in the past 12 months, • Bi-lingual (English, Spanish), • Experience with Microsoft Office, • General knowledge of HACCP, • Demonstrated ability to effectively manage conflict, • Effective verbal and written communication skills Please note that this position does not include relocation reimbursement. Equal Opportunity Employer, including Disability/Vet To apply using chat/text, please click Apply Now button OR use _ to create a login to apply.

Aramark Healthcare+ is seeking an experienced Executive Chef to lead culinary operations at Houston Methodist Baytown Hospital in Baytown, TX. In this role, you?ll oversee daily food service operations, supporting patient dining, retail, and catering while ensuring quality and consistency. You?ll provide leadership and direction to the culinary team, fostering a positive work environment and strong service culture across the operation. This is a great opportunity for a Chef who values leadership, stability, and long-term growth within a healthcare setting. Relocation assistance is available for qualified candidates. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Aramark Healthcare+ is seeking an experienced Executive Chef to lead culinary operations at Houston Methodist Baytown Hospital in Baytown, TX. In this role, you?ll oversee daily food service operations, supporting patient dining, retail, and catering while ensuring quality and consistency. You?ll provide leadership and direction to the culinary team, fostering a positive work environment and strong service culture across the operation. This is a great opportunity for a Chef who values leadership, stability, and long-term growth within a healthcare setting. Relocation assistance is available for qualified candidates. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Aramark Healthcare+ is seeking an experienced Executive Chef to lead culinary operations at Houston Methodist Baytown Hospital in Baytown, TX. In this role, you?ll oversee daily food service operations, supporting patient dining, retail, and catering while ensuring quality and consistency. You?ll provide leadership and direction to the culinary team, fostering a positive work environment and strong service culture across the operation. This is a great opportunity for a Chef who values leadership, stability, and long-term growth within a healthcare setting. Relocation assistance is available for qualified candidates. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Lee's Kitchen + Cocktails The newest additions to the Westlake Hills neighborhood! We are seeking individuals that value family, loyalty and cannot wait to serve up comfort and hospitality. We are a family-owned restaurant gearing to open. We will provide lunch, dinner and to-go service 7 days a week. We have created and are ready to share our delicious Asian comfort food, family favorites and some modern twists on the classics! We always use the best and freshest ingredients possible, eliminating shortcuts and unnecessary additives and ingredients. Our speciality cocktail list is sure to please! Our wine list was made with a true connoisseur in mind. Of course a beer selection to accompany any of our savory culinary offerings. The important stuff: -We treat everyone as if they were dining at our own family table -We place importance on quality, fresh and healthy ingredients -Willing to create a place of harmony -Willing to help and not leave it for someone else -Believe in caring for each other & foster a collaborative spirit -Passionate about food and beverage -A willingness to learn and share your knowledge with others Things you need to have: -TABC certification and Texas Food Handlers certificate -Flexibility during opening -1 year of restaurant experience is desirable We offer competitive hourly pay, family meal and parking! We have lunch and dinner shifts available. We are ok with PT, we know you may have other gigs. Open Positions for Full-Time + Part-Time: • Server, • Bartender, • Busser/Runner, • Line Cook, • Prep Cook, • Expo, • Dishwasher

Job Description Upscale General Managers, Executive Chefs, Chefs, and Managers needed for growing Restaurant Group in the Houston area. This will be for a High Volume Upscale Restaurant. Asian or Mediterranean a plus. The right candidates need to possess a strong passion for customer service, be upbeat, personable, and have a genuine love for hospitality. In addition, likes to work in a fast-paced environment. Experience: • 3-5 years minimum General Manager Experience, • 3-5 years minimum Executive Chef Experience, • 3 years minimum Sous Chef or Kitchen Manager experience, • 3 years minimum Restaurant Manager Experience, • Strong leadership qualities, • Adept knowledge of P and L's, budgeting, ordering, inventory, and training., • Servant leader mentality, • Scratch kitchen experience a plus, • 10$ million in annual revenue Benefits: • Competitive salary 60-120k$, • Medical, dental, paid time off, bonus, • Growth opportunities, • PTO, • 401kCompany DescriptionHospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.Hospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.

Company Description Pay Rates Starting between: $11.38 - $14.88 / hour Are you passionate about team building, customer service, and meeting new people? Pilot Company offers a dynamic environment where no two days are the same. Team members have the opportunity to build an inclusive atmosphere with their co-workers and make a better day for every type of guest - whether it's the professional driver stopping for a clean shower, the commuter grabbing their morning coffee, or the vacationer needing their go-to snack along their journey. We embrace and celebrate our diverse guests and team members, who fuel creativity, innovation, and positivity. We strive to make every stop on your career journey - and our guests' journey - a great one! Also, there are a number of opportunities to work in other roles within our travel centers and restaurants so while we may be hiring for a specific role, we always look to train and offer experience for other roles we have. We hope your next career stop is with us! Join our team and start your journey with Pilot Company. BENEFITS • Weekly Pay, • 15 cent fuel discount, • Free daily meals, • $10 low-cost health plans (for full-time team members), • Paid time off, • Family leave All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state, or local law. Military encouraged to apply. Job Description • Provide guests fast, friendly, and clean service, • Maintain inventory, • Manage and prep food safely, • Ensure top-notch quality in all our food products, • Operate cash registers, • Maintain the overall appearance and cleanliness of the restaurant, • Provide excellent guest service Qualifications Required Qualifications • Incredible guest service skills and ability to maintain a guest focused culture, • Ability to complete accurate sales transactions, • Ability to cleanly and safely manage and prep food, • Ability to maintain Subway processes and policies, • Ability to use computers, telephones, and other equipment as needed, • Ability to work as part of a team Preferred Qualifications • Experience in a similar position, • Ability to work a flexible schedule of nights, days, weekends, and holidays Additional Information • Wellness Program, • Reward and Recognition Program, • Professional development, • 401(k) retirement savings plan, • Adoption Assistance Job Location Google Maps requires functional cookies to be enabled

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you’re greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we’re all in good company. What You'll Do - You'll Make the Moment Great times start in the kitchen, and it takes a team to bring the experience together. As a Cook, you might be prepping ingredients, plating comfort food, or cooking up someone's new favorite meal. Whatever your role, you’ll make food that tastes like home. So, if you’re making pancakes for breakfast or cooking breakfast for dinner, every shift is a chance to work with heart, hustle, and a team that’s got your back. So if you’re someone who…. Takes pride in a job well done Works well as part of a team Learns quickly and keeps up in a fast-paced kitchen Can stay focused and handle multiple tasks Brings a positive, can-do spirit to every shift … come on in, we’ve been expecting you! No restaurant experience? No worries. We’ll teach you everything you need to know. Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive pay every week | Same day pay access Support That Goes Beyond the Clock: Health insurance eligibility on day 1 – Full and Part-time employees | Vacation time | Employee assistance program (EAP) Grow and Thrive Your Way: Growth and development opportunities begin Day 1 with our industry-leading PAR training program | 401k plan with company matching contributions at 90 days | Employee Stock Purchase Program Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

Concept Chef – Culpepper Cattle Co & Standard Service At UNCO, we believe every concept should have its own soul, energy, and identity. We are looking for a Concept Chef to help bring the culinary vision of both brands to life through strong execution, leadership, and operational excellence. This role is ideal for a creative and operationally strong culinary leader who thrives balancing innovation with execution. Working closely alongside the company’s Food & Beverage Creative Director, the Concept Chef will help translate culinary vision into consistent day-to-day execution across both concepts. This role will oversee kitchen systems, standards, training, and operational performance while ensuring an exceptional guest experience at every level. This is a hands-on leadership role for someone who loves developing people, building strong kitchen cultures, and creating food that is thoughtful, craveable, and consistently executed at a high level. Expectations • Partner closely with the Food & Beverage Creative Director to execute and uphold the culinary vision for Culpepper Cattle Co and Standard Service, • Lead day-to-day culinary operations, ensuring consistency, quality, and execution across both concepts, • Develop and uphold kitchen systems and standards across prep, line execution, cleanliness, and organization, • Support menu rollouts, recipe implementation, plating standards, and culinary training, • Hire, train, coach, and develop BOH leaders and hourly team members, • Collaborate with operations leadership to improve kitchen efficiencies, labor management, and food cost performance, • Ensure consistent execution of recipes, portioning, and presentation standards across all shifts, • Maintain strong prep systems and clear communication to support volume and service flow, • Conduct regular kitchen walkthroughs, line checks, tastings, and performance coaching, • Help source and evaluate products, ingredients, and vendor partnerships, • Uphold health, safety, and sanitation standards at all times, • Foster a culture of intentionality, accountability, development, and hospitality within BOH teams Ideal Candidate • Proven culinary leader with experience overseeing high-volume, quality-driven kitchens, • Strong operational discipline with the ability to execute systems consistently, • Experience working with high-quality proteins and scratch cooking environments, • Strong technical kitchen knowledge and hands-on leadership presence, • Skilled coach and mentor who develops people and builds strong teams, • Organized, adaptable, and calm under pressure, • Strong understanding of food cost management, labor efficiency, and kitchen systems, • Passion for hospitality, team development, and creating exceptional guest experiences through food, • Excited to grow with evolving brands 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.

Executive Chef — Austin, TX A nationally recognized, culinary-driven restaurant group is conducting a confidential search for an Executive Chef to lead kitchen operations at a premier upscale concept in Austin, TX. With 130+ locations and a deep commitment to culinary excellence and team culture, this organization offers a strong platform for senior culinary leaders. About the Role The Executive Chef will own the full scope of BOH strategy and execution — from menu development and recipe costing to training infrastructure and operational audits. You'll work in close partnership with divisional leadership and the GM to drive quality, culture, and financial performance. What You'll Do • Oversee all BOH operations with a focus on purchasing consistency, inventory, and food cost control, • Research, develop, and execute seasonal menus in partnership with divisional culinary leaders, • Lead BOH training programs in collaboration with divisional trainers and chefs, • Conduct quarterly operational audits of BOH systems and SOPs, • Manage recipe costing and recipe book maintenance, • Recruit, hire, onboard, and develop all BOH employees and management, • Champion teamwork and foster a culture of care and accountability What You Bring • 5+ years of Executive Chef experience in a full-service restaurant, • Demonstrated success leading and developing high-performing kitchen teams, • Expertise in BOH systems, food costing, and operational best practices Compensation & Benefits • $70,000 – $100,000/year + quarterly bonus, • PTO, paid holidays, and personal days, • Medical (BCBS), dental, vision, and life insurance, • 401(k), domestic partner benefits, restaurant discounts, and EAP This is a confidential search. The hiring company will be disclosed to qualified candidates.

Executive Chef (Mediterranean) | Dallas, TX Executive Chef – Mediterranean Cuisine | Dallas, TX A leading culinary restaurant group is seeking an Executive Chef for its Dallas location. This is a confidential opportunity at a well-regarded full-service concept with a Mediterranean focus. What You'll Do: • Direct all BOH operations with a focus on consistency, quality, and cost control, • Develop and execute seasonal menus in partnership with divisional leadership, • Lead BOH hiring, training, and employee development, • Oversee recipe costing, recipe book maintenance, and purchasing standards, • Conduct quarterly BOH operational audits What You'll Need: • 5+ years of Executive Chef experience, preferably with a Mediterranean or similar cuisine background, • Strong team leadership and staff development skills, • Proficiency in BOH systems and operational management Benefits Include: Competitive salary, quarterly bonus, PTO, 401(k), BCBS medical, dental & vision, life insurance, domestic partner benefits, restaurant discounts, and EAP. All inquiries will be handled with strict confidentiality through our recruiting team.

Executive Chef | Ultra Fine Dining | Dallas, TX Skybridge Luxury Associates Employment Skybridge Luxury Associates has partnered with a confidential client to conduct a search for an Executive Chef at one of Dallas's most elevated dining destinations. This role demands a chef who sets the standard and protects it, every service, without exception. The Executive Chef will own the full culinary vision and daily execution of an ultra fine dining program. Menu development, sourcing relationships, kitchen culture, team performance, and cost discipline all belong to this person. This is a high-visibility leadership role at a property where the culinary program is the identity. The ideal candidate brings: • Proven tenure as Executive Chef or Chef de Cuisine in a Michelin-recognized, Forbes Five-Star, or equivalent ultra-luxury fine dining environment, • A track record of original menu development and tasting menu execution, • Deep experience building and mentoring high-performing kitchen teams, • Financial fluency: food cost, labor, ordering, and P&L accountability, • A culinary point of view that shows up in the food Interested candidates should possess: • Minimum 8 years of progressive culinary leadership at the senior executive level, • Fine dining or chef-driven restaurant background at the highest tier, • US work authorization required. No visa sponsorship available.

Help Deliver the Kalahari Experience At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa. Sous Chef – Double Cut Steakhouse Kalahari Resorts & Conventions is seeking a Double Cut Steakhouse Sous Chef to support the culinary operations of our popular signature dining experience. Named for a larger cut of meat, Double Cut is a contemporary steakhouse that offers a modern take on classic cuisine without straying too far from tradition. In this role, you’ll assist the Head Chef in all day-to-day operations while leading the line, inspiring your team, and delivering an exceptional dining experience built on premium ingredients, culinary expertise, attention to detail, and strong leadership. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll be responsible for training, mentoring, and motivating team members to achieve excellence across all aspects of the operation. Key Responsibilities • Kitchen Management – overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency., • Cost Management and Inventory control- monitoring the following: labor, inventory, and managing supplies to ensure the kitchen is well stocked and minimizing waste., • Maintaining high standards and sanitation practices – continuously working to improve the kitchen’s efficiency, workflow, and overall quality of food and service. What We’re Looking For • We require a background of three years of progressive culinary experience and three years of management experience., • Experience working in a resort setting is preferred., • High-volume restaurant experience is required., • Steakhouse experience is desired., • Basic knowledge of P&L, labor control, & food cost/recipe costing. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: • Career growth opportunities with promotion from within, • 401(k) matching, paid time off, and holiday compensation, • Health, dental, and vision coverage for full-time associates, • Employee appreciation events, discounts, and perks at all resorts, • Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact. | Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA | Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Company Description Wish You Were Here Group is a hospitality and lifestyle group specializing in creating unique dining experiences inspired by global travel. Known for its diverse portfolio of restaurants, cafes, and bars, the group delivers delicious cuisine, creative cocktails, and exceptional service in beautifully designed spaces. Each venue reflects a distinct cultural influence, offering guests a global escape. With locations in Las Vegas, Los Angeles, New York City, Scottsdale, and Dallas the group continues to expand its footprint to new destinations. Wish You Were Here Group is committed to curating memorable experiences for its guests. Èlephante is seeking an experienced and driven Sous Chef to join our team Èlephante is a coastal Italian restaurant known for its high-energy atmosphere, scratch kitchen, and high-volume service. The Sous Chef plays a key leadership role in supporting kitchen operations, maintaining quality and consistency, and leading the team during service. We are seeking an experienced and passionate Sous Chef for a full-time, on-site position located in the Dallas Area. We are looking for a strong, hands-on kitchen leader who thrives in fast-paced environments and is passionate about food, team development, and operational excellence. What We’re Looking For: • 3+ years of experience in a kitchen leadership role (Sous Chef, Jr. Sous Chef, or Lead Line Cook), • Experience in high-volume, scratch kitchens strongly preferred, • Background in Italian or Mediterranean cuisine preferred, • Strong understanding of kitchen operations, organization, and service execution • Ability to lead, coach, and develop kitchen team members, • Strong communication and leadership skills, • Ability to stay organized and composed during busy service, • Availability to work nights, weekends, and holidays Responsibilities: • Support the Executive Chef in overseeing daily kitchen operations, • Lead the kitchen team during service to ensure quality, consistency, and efficiency • Maintain high standards for food preparation, presentation, and cleanliness • Train, coach, and develop line cooks and prep staff, • Monitor station setup, organization, and execution during service, • Ensure compliance with all food safety and sanitation standards, • Assist with ordering, inventory, and kitchen organization, • Support scheduling and labor management as needed Financial & Operational Responsibilities: • Assist in managing food cost and inventory control, • Support ordering processes and vendor communication, • Contribute to maintaining efficient labor usage and kitchen productivity, • Help monitor kitchen performance and identify areas for improvement Compensation & Benefits: • $70,000 – $75,000 annually + Bonus & Benefits, • Performance-based bonus opportunities, • Flexible scheduling, • Opportunities for growth within a growing hospitality group, • Employee dining benefits Join a team that prides itself on quality, consistency, and strong leadership in a high-volume kitchen environment. Èlephante is an equal opportunity employer. This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

The Organization Rooted in more than a century of tradition, Willow Brook Country Club has long served as a gathering place for East Texas families, leaders, and generations of members who value excellence, continuity, and community. From its founding in 1922 to its role hosting premier state and national golf events, Willow Brook has consistently balanced heritage with thoughtful evolution. Dining and social experiences have always been central to that legacy, from intimate member gatherings to large-scale celebrations, weddings, and community events held within the Club's iconic Georgian Colonial clubhouse. The Executive Chef plays a critical role in carrying this tradition forward, stewarding the culinary program with respect for the Club's history while thoughtfully elevating menus, experiences, and kitchen culture to meet the expectations of today's membership and the next generation. About Willow Brook Country Club • Total Member Families: 885, • 5 Dining Outlets: Sports Grill, Chophouse, Men's Grill, Snack Bar, Banquet, • Gross Revenues: $10M, • Annual F&B Revenues: $3.8M, • Full-time Employees: 20 Position Overview To lead and elevate the culinary operations of the Club by delivering consistently exceptional cuisine and service that reflect the Club's long-standing reputation for hospitality. The Executive Chef will define the culinary identity of Willow Brook's dining experiences, menu development, everyday dining services, special events and member celebrations, all while nurturing a collaborative kitchen culture and maintaining operational excellence Responsibilities Culinary Vision & Menu Innovation • Design and evolve seasonal menus that balance classic country club favorites with elevated, modern cuisine., • Integrate local Texas-inspired flavors while honoring member preferences and traditions., • Partner with F&B leadership to create curated menus for club events, banquets, weddings and private member functions. Kitchen Leadership & Team Development • Recruit, train and mentor kitchen team members to foster high performance and professional growth., • Uphold consistent standards in food preparation, presentation, quality, and sanitation., • Build a strong culture of accountability, teamwork and member service. Member Experience & Service • Engage with members to understand preferences, gather feedback and build rapport., • Represent the culinary team at member functions and dining experiences. Member Experience & Service • Oversee kitchen operations, inventory, ordering, cost controls and vendor relationships., • Maintain compliance with health, safety and sanitation standards., • Collaborate with leadership on budgeting, forecasting and cost management. Skills, Background & Personality Professional Experience • 8+ years culinary experience in upscale dining environments (country clubs, resorts, fine dining)., • Minimum 3+ years in a senior kitchen leadership role., • Proven track record of menu innovation, operational leadership and team development. Culinary Style & Strengths • Skilled in diverse cooking techniques with creative approach to menu design., • Strong ability to balance traditional favorites with modern trends appropriate for a private club audience., • Highly organized with an eye for detail in plate presentation and flavor balance. Leadership & Interpersonal Skills • Inspirational leader with excellent communication skills., • Member-centric demeanor with polished hospitality instincts. Business & Operations Acumen • Proficient in budgeting, food costing, labor management and inventory control., • Experience with POS systems and kitchen management software., • Committed to optimizing operations while maintaining high culinary standards. Competitive Compensation The Club offers an attractive and competitive compensation and benefits package to include: • Competitive salary based on experience, • Health, dental and vision insurance, • 401(k) plan with club match, • Professional development opportunities, • Complimentary meals and uniforms, • Supportive club culture To be Considered Please submit your cover letter, résumé and a portfolio showcasing your work in PDF format, attached via email with the subject line: Executive Chef, Willow Brook Country Club to the contact below. Tara Osborne Principal tara@gsiexecutivesearch.com

Help Deliver the Kalahari Experience At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa. Chef De Cuisine- Double Cut Steakhouse Kalahari Resorts & Conventions is seeking a Chef De Cuisine. In this role, you will lead the culinary experience at Double Cut Steakhouse, where bold flavors, premium ingredients, and elevated technique come together to create an unforgettable dining destination. We’re seeking a dynamic Chef de Cuisine ready to inspire a high-performing team and bring creativity, precision, and passion to every plate. Salary Range – Starting at $87,000 per year + based on prior experience. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll bring people together through authentic Italian flavors crafted with care, creating memorable dining moments that elevate the guest experience. Your leadership will inspire pride, passion, and collaboration among associates, enriching the resort’s hospitality and welcoming spirit. Key Responsibilities • Collaborate with the sous chef in leading the day-to-day operations of a high-volume, dinner-only, Steakhouse resort-based kitchen, including preparation, service, and closing procedures., • Ensure consistent quality, flavor, and presentation across all culinary offerings, from the main dining room to take-out services., • Monitor food cost controls, portioning, prep par levels, and waste management to support operational efficiency., • Conduct daily line checks to verify that all kitchen stations are fully stocked, organized, and ready for smooth service., • Uphold the highest standards of food safety and sanitation, including proper product rotation (FIFO), labeling, and storage practices., • Maintain a clean, organized, and well-functioning kitchen in compliance with health department and resort standards. What We’re Looking For • We require a background of 3 years' progressive culinary experience and 3 years of management experience. Experience with steakhouse cuisine is ideal., • We require 2+ years of experience in a high-volume restaurant/food outlets production kitchen., • Proven culinary supervisory experience in restaurant and food service., • Has inventory and purchasing knowledge., • Control and experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: • Career growth opportunities with promotion from within, • 401(k) matching, paid time off, and holiday compensation, • Health, dental, and vision coverage for full-time associates, • Employee appreciation events, discounts, and perks at all resorts, • Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact. | Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA | Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Company Description HALL Park Hotel, Autograph Collection offers a premier experience combining world-class art, elevated dining, and luxurious accommodations. Nestled within HALL Park, the hotel connects guests to an enriching blend of culture, comfort, and curated experiences. Known for its attention to detail, the hotel delivers a unique and refined atmosphere for every guest. It stands as a destination for those seeking an unforgettable stay with exceptional hospitality. Role Description This is a full-time, on-site Executive Chef role located in Dallas, TX. The Executive Chef will oversee kitchen operations, including menu planning, ingredient sourcing, and food preparation. Responsibilities include managing kitchen staff, maintaining compliance with health standards, ensuring food quality, and curating a distinctive dining experience. The role also involves cost management, inventory control, and collaboration with management to align culinary offerings with the hotel’s elevated dining vision. Qualifications • At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining, • At least 3 years’ experience as an Executive Chef for a hotel or fine dining restaurant, • Strong interpersonal, verbal and written communication skills involved in culinary training., • Leader, trainer and motivator of staff, • Culinary arts expertise, including menu creation, food preparation, and presentation skills, • Experience in staff management, including training, scheduling, and team leadership, • Strong knowledge of food safety regulations and health compliance standards, • Proficiency in inventory management, cost control, and vendor relations, • Creative culinary approach aligned with premium and elevated dining concepts, • Exceptional organizational and time management skills, • Ability to thrive in a fast-paced kitchen environment, • A degree in Culinary Arts or Hospitality Management is preferred

About Vandelay Companies For over a decade, Vandelay 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 Companies, 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 Companies concepts, • Professional development and career growth, • Robust Training program, • All Vandelay Companies 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 Companies 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.

The Kitchen Manager is responsible for managing the daily operations of the kitchen and culinary functions, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies and are responsible for the quality of food while ensuring seamless operations. The Kitchen Manager reports to the Operating Partner and Regional Chef. What you'll do • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs., • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures., • Ensure and enforce the highest standards of service efficiency, sanitation, and training and safety practices., • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Estimate and calculate labor, and food and beverage costs., • Complete efficient provisioning and purchasing of supplies, maintain appropriate par levels of all kitchen products & supplies. Manage inventories and receiving., • Responsible for coordinating and production of events and functions., • Ability to perform all responsibilities of each position in the kitchen., • Oversee the setup of stations and production of menu items., • Ensure proper plate presentation and adherence to product specifications and recipe guidelines., • Responsible for appropriate ticket times, quality and consistency of products, and waste prevention; ensure the highest quality product reaches our guests and meets specifications., • Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly; is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas., • Ensure accurate completion of culinary schedules in accordance with forecasted business volume., • Direct hiring, supervision, development and, when necessary, termination of employees., • Develop employees by providing ongoing feedback, coaching, establishing performance expectations and by conducting performance reviews., • Conduct orientation, explain the PopStroke philosophy and oversee the training of new employees., • Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents., • Investigate and resolve complaints concerning food quality and service or issues on the golf courses., • Immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair., • Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured., • Adhere to all company policies and procedures as established in the Employee Handbook., • Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency. Qualifications • Minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter with a minimum of 3 years in a management/supervisor role, • Culinary degree strongly preferred, • Excellent leadership skills, • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards, • Ability to work well in a fast-paced setting and handle the pressures of simultaneously coordinating a wide range of activities, ability to recommend appropriate solutions, • Must possess good communication skills for dealing with diverse staff, • Active Serve Safe Manager certificate, • A commitment to achieving company objectives in sales, service, quality, the appearance of facility, sanitation, and cleanliness, • Knowledge of computers (MS Word, Excel, Outlook, Outlook Calendar)., • Self-discipline, initiative, leadership ability and outgoing., • Pleasant, polite manner and a neat and clean appearance., • Must be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

EXECUTIVE CHEF Cibolo Creek Ranch — Big Bend Region, West Texas ABOUT THE PROPERTY Cibolo Creek Ranch is a 30,000-acre luxury ranch resort in Presidio County, Texas, thirty-three miles south of Marfa in the Big Bend region. The property is built around three historic adobe forts dating to 1857, restored and operated as a destination resort with twenty-one guest keys, a private airstrip, an active hunting program across native and exotic species, and a guest profile that includes families, principals, and members of the property's private hunting club. The ranch sits at four thousand feet of elevation in the foothills of the Chinati Mountains, fifteen miles from the U.S.–Mexico border, and three hours by car from El Paso. We are pursuing Forbes Five-Star certification within three years. The kitchen is the single largest gap between the property we are and the property we represent ourselves as. THE ROLE This is a working Executive Chef seat. The person in this seat is the most skilled and most present cook in the kitchen every service, every day. This is not an administrative role; it is not a kitchen-manager role; it is not a role for a chef whose primary contribution is supervisory. Menu architecture, hands-on cooking, training, sourcing, cost discipline, and the moment-to-moment quality of every plate that leaves the kitchen are owned by this position. The Executive Chef reports directly to the General Manager and serves as one of four senior operational leaders on the property. The role owns the full F&B P&L — back of house and front of house — with menu, prep, plating, service, sourcing, labor model, and guest experience all under one roof of accountability. CULINARY DIRECTION The cuisine is upscale American and regional Mexican. Specifically: Oaxacan, Norteño, Yucatecan, Baja, and the cooking of the Chihuahuan Desert. The property sits inside one of the most distinctive culinary regions on the North American continent, and the kitchen should reflect that. This is not Tex-Mex. This is not American-Mexican fusion. This is regional Mexican cooking executed with the technical refinement of a luxury kitchen, paired with American cooking that respects the land — wood-fire, game, heritage grains, and produce sourced as locally as the Trans-Pecos allows. The hunting program brings the kitchen game year-round: native Carmen Mountain whitetail, axis deer, aoudad, blackbuck, nilgai, wild blue quail, Rio Grande turkey. The Executive Chef will be expected to break down whole animals, run a hearth and wood-fire program, and build the kind of game-forward dinners that guests of this property travel to experience. Catch-and-release fishing rounds out the local sourcing picture; the rest comes through Marfa, Alpine, and ranch-direct purveyors in Presidio and Chihuahua. The standing meal program is approximately three seatings of family-style dining per day on an all-inclusive plan, plus à la carte service for the hunting club and private buyouts of the historic forts. Hunting parties may request custom multi-course tasting menus on short notice; standing service may be paused for a private chef's table when the property buys out for a single principal. The chef should be able to move from family-style scale to seven-course tasting to a wood-fire ranch breakfast with the same brigade and within the same week. THE BRIGADE The kitchen team is approximately ten to fourteen cooks. Approximately eighty percent of the brigade commutes daily from Ojinaga, Chihuahua, across the border, and most speak Spanish as their primary language. Several have been on the property for years. None have had structured culinary training. All of them want a leader, and several have the talent to grow significantly under one. The Executive Chef is expected to be fluent in Spanish — written and verbal — at a level that allows for direct technical instruction, real feedback, and the building of trust that survives the high-pressure moments service produces. Training and elevating this brigade is one of the central responsibilities of the seat, not an adjacent one. The chef who succeeds here will, within twenty-four months, have promoted at least one or two cooks into roles they could not have imagined holding a year earlier. That is the standard. That is what excellence looks like in this kitchen. WHAT THE PROPERTY IS LOOKING FOR The right candidate is a chef-operator. Specifically: • Five to fifteen years of progressive culinary leadership in high-expectation kitchens, including at least one Executive Chef or Chef de Cuisine seat., • Demonstrable regional Mexican fluency — not menu vocabulary, but technical depth in at least one major regional tradition (Oaxacan, Norteño, Yucatecan, Baja, or comparable)., • American refined technique alongside the Mexican fluency. Both traditions, not one., • Bilingual English and Spanish, at a level fluent enough to teach in., • A track record of training cooks who did not previously know how to cook. Recommendations from former direct reports — not from peers or managers — are the most credible evidence of this., • The capacity to live and work in a remote setting. Presidio County has fewer than seven thousand residents. The nearest large city is three hours away. Marfa has approximately two thousand people, a cultural scene, and a small but real social fabric. Candidates should think carefully about whether this is a life they and their family can build., • Comfort with food cost discipline, FIFO, ordering, and waste control. The kitchen's current food cost is approximately sixty percent; the target is at or below thirty-five percent within twelve months. This is a structural improvement, not a quality cut. The role rewards: wood-fire and hearth experience, whole-animal butchery, prior destination-property experience (Relais & Châteaux, Auberge, Aman, Bunkhouse-adjacent properties), pre-opening or relaunch experience, and a personal cooking voice that complements the regional cuisine direction rather than imposing on it. COMPENSATION AND LOGISTICS Total all-in compensation is generous and commensurate with experience, structured as a base salary, a service share, and a performance bonus tied to food cost breakpoints. Housing is provided on the property — not bunk housing, but a residence appropriate to the seat. Top-tier health benefits are included for the chef and family. The role qualifies for the property's senior leadership benefits structure. The role is full-time and on-property. Weekend and holiday work are required; the property has a defined summer closure for staff reset. Lifting thirty-five to fifty pounds regularly and extended standing are part of the work. The chef will spend Christmas, New Year's, and most major holidays at the property; this is the rhythm of a destination resort and should be entered into with eyes open. Visa sponsorship is not available at this time. Candidates must have independent U.S. work authorization. THE HORIZON We are looking for a four-to-six year commitment, minimum. This is not a stepping-stone seat. The property is in a structural rebuild — new leadership, new standards, a path to Forbes Five-Star, and a generational chapter of growth in the property's reach and reputation — and the Executive Chef is one of three or four people in a position to define what this kitchen becomes. The chef who takes this seat will, in 2030, be able to point to a kitchen they built, a brigade they trained, a regional cuisine program they shaped, and a property they helped move from underperforming to extraordinary. That is the offer. That is the work. HOW TO APPLY Send a resume and a one-paragraph note explaining what drew you to this specific property — not to "an executive chef role" generally, but to this role at this property. We read every note. Generic applications will not advance. Direct applications to: Michael Boire, General Manager MBoire@cibolocreekranch.com Cibolo Creek Ranch is an equal opportunity employer.

About the Role We are seeking a passionate and highly skilled Executive Chef to lead the culinary operations of our fine dining restaurant, specializing in authentic Greek and broader Mediterranean cuisine. The ideal candidate will bring creativity, technical mastery, and a deep understanding of traditional Mediterranean flavors—reimagined through a modern fine dining lens. You will be responsible for all aspects of kitchen management, from menu design and ingredient sourcing to team leadership and cost control, ensuring that every guest experiences exceptional quality and hospitality. Key Responsibilities • Menu Development: Design and execute innovative, seasonal menus showcasing authentic Greek and Mediterranean flavors with refined presentation., • Leadership & Training: Build, mentor, and inspire a high-performing culinary team that values precision, consistency, and collaboration., • Quality & Consistency: Oversee all kitchen operations to maintain the highest culinary standards and ensure excellence in every dish served., • Sourcing & Procurement: Partner with premium suppliers to source fresh, sustainable ingredients with an emphasis on authentic Mediterranean products., • Cost Management: Maintain food cost targets through efficient purchasing, waste reduction, and creative menu engineering., • Compliance & Safety: Ensure full compliance with health, sanitation, and safety regulations at all times., • Guest Experience: Collaborate with front-of-house leadership to create stunning culinary experiences consistent with the restaurant’s brand and vision., • Innovation: Stay ahead of culinary trends and continuously elevate the dining experience through technique, presentation, and original concepts.Qualifications, • Minimum 5–7 years of experience as an Executive Chef or Head Chef in a fine dining setting., • Proven expertise in Greek and Mediterranean cuisines, including seafood, olive oil-based dishes, meze, and regional specialties., • Formal culinary training from an accredited institution preferred., • Exceptional leadership, organization, and communication skills., • Demonstrated experience managing kitchen budgets, schedules, and food costs., • Commitment to quality, innovation, and continuous improvement., • Ability to thrive under pressure and lead by example with passion and professionalism.Compensation and Benefits, • Competitive salary commensurate with experience, • Performance-based bonus incentives, • Health and wellness benefits package, • Opportunities for professional growth and creative input

Black Family Hospitality (BFH) is a family-owned Texas institution built on generations of tradition, heart, and hospitality. Founded in 2014 by siblings Mike, Mark, and Christina Black, the first Terry Black’s BBQ opened in Austin, TX—and quickly became a beloved Texas icon. Today, locations span Dallas, Lockhart, Waco, and Fort Worth, with further expansion planned for 2026. Known worldwide for its authentic, mouthwatering barbecue, Terry Black’s continues to set the standard for quality and flavor. BFH has also grown beyond BBQ with Opal’s Oysters, a tribute to the family matriarch, blending heritage, innovation, and a commitment to excellence. As the company scales, its corporate functions team is expanding too—offering the chance to join a family-driven organization where every team member plays a role in shaping the future. Family. Flavor. Legacy. The Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management. Supervisory Responsibilities: • Hires, trains and supports restaurant staff., • Supervises staff schedule compliance and overall staff performance., • Conducts disciplinary/coaching meetings that are timely and constructive., • Handles discipline and termination of employees in accordance with restaurant policy., • Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment. Lead by example., • Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, multitask, ensuring smooth and efficient workflow, • Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is a bonus., • Experience: At least two years of progressive management experience in the restaurant industry, with a preference in high volume., • Comprehensive and broad knowledge in Steak, seafood knowledge required. Duties/Responsibilities: • Handles and stores food products correctly (FIFO)., • Monitors recipe accuracy, enforcing the use of proper weights and measures., • Handles all allergy and/or dietary restrictions and modifications., • Ensures all food meets the highest quality standards and is served in a timely manner., • Provides the all-important training to newly recruited cooks and takes note of how they progress., • Assists in coordinating staff and assisting as required., • Performs other duties as assigned. Required Skills/Abilities: • Strong supervisory and leadership skills., • Excellent interpersonal skills with a focus on customer service., • Excellent time management skills., • Excellent organizational skills and attention to detail., • Knowledge of working in several culinary areas, • Must have Food Manager Certification., • Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants., • Strong knowledge of culinary products and technique., • Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays. Most Desired Characteristics: • Sales driven and results oriented., • Passion for people while upholding company standards., • Adaptability is a must in an ever-changing environment., • Creates a positive winning culture for team., • Leads through dynamic leadership bringing energy and inspiration to the team., • Consistently seeks pathways to improve sales and cost of goods.

The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls and seasonal Limited-Time Offers (LTOs), helping with culinary innovation, supporting operational growth, and maintaining industry best practices. This role will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization. --- Primary Responsibilities · Partner with the Executive R&D Chef to develop and launch new sushi products and menu concepts. · Create and introduce new sushi rolls on a quarterly basis, including seasonal and promotional LTO offerings. · Conduct research and development (R&D) for new sushi products, including in-store testing, quality evaluation, and performance tracking to support future menu decisions. · Support culinary operations and assist the Executive R&D Chef with company-wide initiatives and special projects. · Develop and lead culinary training programs for Regional Managers and Franchisees. · Coordinate and execute presentations, catering opportunities, product demonstrations, and special events. · Ensure all product development aligns with operational efficiency, profitability goals, and brand standards. --- Secondary Responsibilities · Perform additional duties and special projects as assigned. --- Required Skills & Abilities · Strong knowledge of sushi preparation, presentation, and food safety standards within the grocery sushi industry. · Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth. · Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others. · Strong organizational and project management abilities. · Ability to work independently and manage multiple priorities in a fast-paced environment. · Flexibility to travel frequently and work extended hours as business needs require. --- Education & Experience · 3–5 years of sushi chef experience within the grocery sushi industry required. · Demonstrated success training and mentoring of team members, Franchisees and Operators. · Proven ability to independently operate and manage a sushi kiosk generating at least $5,000 in weekly sales. · Ability to produce approximately 150 sushi packages per day, including all required preparation work. · Comprehensive understanding of culinary operations and product development in the grocery sushi sector. --- Physical Requirements · Prolonged periods of standing, food preparation, and working in kitchen environments. · Occasional desk work and computer use. · Ability to lift up to 15 pounds as needed. · Ability to travel up to 50% of the time.

Do you love to cook? Are you passionate about food? As a Cook on our team, you?ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you?ll be immersed in a world that goes beyond food preparation ? experimenting with different cuisines, flavors, and cooking styles. At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! • Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs., • Cooks and prepare a variety of food according to production guidelines and standardized recipes, • Sets up workstation with all needed ingredients and equipment, • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely uses a variety of utensils including knives, • Operates equipment such as ovens, stoves, slicers, mixers, etc., • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods, • Arranges, garnishes, and portions food according to established guidelines, • Properly stores food by adhering to food safety policies and procedures, • Cleans and sanitizes work areas, equipment, and utensils, • Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc., • Adheres to Aramark safety policies and procedures including accurate food safety and sanitation, • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Experience as a cook or in a related role required, • Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage, • Must be able to acquire food safety certification, • Demonstrate basic math and counting skills, • Demonstrates interpersonal communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Join a Culinary Team That Sets the Standard.Known for delivering one of the finest dining experiences anywhere, we combine culinary excellence with a purpose-driven mission supporting biomedical research.If you take pride in your craft, thrive in a high-energy kitchen, and want to grow your culinary

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Come join our team at Juba Pizza Bar, a full-service casual restaurant with a warm and welcoming atmosphere! We are currently seeking a skilled cook to join our dynamic team in Anna, TX. Our ideal candidate should be a reliable team player with excellent interpersonal skills. We require someone who is punctual, detail-oriented, and capable of handling multiple tasks in a fast-paced environment. Join us today and be a part of our community! Benefits • Employee discount, • Flexible schedule, • Paid time off, • Paid training Responsibilities • Set up workstations, • Cook dishes to business standards, • Follow health and safety guidelines, • Prepare ingredients for use during shift Qualifications • Ability to listen and communicate effectively, • Familiarity with kitchen equipment and utensils, • Strong attention to detail We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.