Trabajos chef manager en Houston, TexasCrear alertas

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Are you looking for a vibrant and dynamic work environment where your love for food can truly shine? Look no further than Mia's Table! With our exceptional culinary creations and warm hospitality, we bring a unique and unforgettable dining experience to our valued customers. We believe that our team is the heart and soul of Mia's Table. We are currently seeking passionate individuals who share our dedication to excellence, exceptional customer service, and a genuine love for food. A dishwasher is responsible for verifying and cleaning all necessary utensils, dishes, and cooking tools in a restaurant or food service establishment. The primary duties of a dishwasher include: • Maintaining cleanliness: Ensuring the cleanliness and hygiene of all dishes, glassware, silverware, and cookware by effectively washing and sanitizing them., • Equipment maintenance: Operating and maintaining dishwashing machinery, including dishwashers, sanitizing equipment, and glasswashers. This may involve regular cleaning and scheduled maintenance of the machines., • Kitchen organization: Placing washed items in their appropriate storage areas, organizing dishes, and restocking supplies in an organized and efficient manner., • Assisting kitchen staff: Supporting the kitchen team by helping with food preparation, such as peeling fruits and vegetables or simple chopping, as requested by the chef or cook., • Waste disposal: Properly disposing of garbage, recyclables, and other waste materials in designated areas, ensuring a clean and sanitary environment in the kitchen., • Adhering to safety regulations: Following all health and safety guidelines to prevent accidents or injuries in the workplace. This includes using protective equipment like gloves and aprons when necessary., • Time management: Efficiently managing time to complete tasks in a timely manner, especially during busy periods., • Collaborating with coworkers: Working closely with other kitchen staff members to ensure smooth operations and timely delivery of clean dishes to the serving staff., • Flexibility: Being open to performing additional duties or tasks as assigned by the kitchen manager or supervisor. This may include assisting with food delivery, cleaning other areas of the kitchen, or helping with inventory control.Qualifications and Skills:, • Basic knowledge of kitchen hygiene and sanitation practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Physical strength and stamina to stand for long periods and lift heavy objects., • Attention to detail and ability to maintain high standards of cleanliness., • Good teamwork and communication skills., • Willingness to work flexible hours, including weekends and evenings, as required in a restaurant setting.

Job DescriptionPosition Summary: Responsible for washing and cleaning tableware, pots, pans, and cooking equipment as well as all utility and/or maintenance duties in the restaurant as assigned. Essential Functions and Responsibilities: • Loads, runs and unloads the dish machine., • Keeps the dish machine clean and reports any functional or mechanical problems immediately., • Monitors dish machine water temperature to ensure sanitary wash cycle., • Washes and stores all tableware and kitchenware., • Keeps dish room clean and organized., • Maintains adequate levels of clean tableware for dining room and kitchen., • Bags and haul dish room trash to dumpster at designed times., • Handles tableware carefully to prevent breakage and loss., • Maintains adequate levels of dish detergents and cleaning supplies in accordance with SDS., • Cleans food preparation and production areas as required., • Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef. , • Performs other duties as assigned by a supervisor. Job Requirements:, • Basic food preparation knowledge preferred., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

Job Description Compensation $70,000+ We're committed to investing in talent. Above-market compensation is crafted to be compelling for experienced candidates who are ready to step into an elevated program. "VIDEO: What it's like at Murray's: " About Murray's Pizza & Wine This is the 7th restaurant from the hospitality group behind Leaf & Grain. Murray's is an upscale neighborhood restaurant featuring a focused wine & beverage list and a tight menu of innovative small plates & artisan pizzas. We are building a team that is passionate about hospitality and committed to providing the best service and food in the area. Join us for the unparalleled opportunity to learn and grow as a part of our Murray's Team. Website: eatdrinkbemurray.com Instagram: @murrayspizzaandwine Location: 9655 Katy Fwy Suite 3110, Houston, TX 77024 Position Overview We are looking for an experienced Culinary Manager to help helm the kitchen functioning at Murray's. You will report directly to the General Manager and work closely with the ownership group to ensure consistent, profitable, and high-quality kitchen operations. This role blends hands-on leadership, back-of-house operational management, team development, adherence to systems, and contribution to ongoing menu evolution. You will also play a key role in developing junior team members, maintaining systemized operations, and ensuring all products meet Murray's standards. Core Responsibilities Culinary & Operational Leadership • Oversee daily kitchen operations, including opening and closing procedures, • Directly manage most dinner services and lead the kitchen during service, • Conduct daily line checks and ensure all stations are properly prepped and organized, • Ensure consistent taste, temperature, and presentation standards, • Maintain full compliance with sanitation rules and food safety standards, • Manage, train, and mentor chefs, line cooks, prep cooks, and dish staff, • Recruit and help hire culinary team members, • Run daily pre-shift meetings with the culinary team, • Foster a positive, development-focused kitchen culture, • Oversee scheduling and management of culinary labor costs, • Maintain inventory systems and conduct regular inventory counts, • Manage food costs and ordering in collaboration with suppliers (including local suppliers as applicable), • Ensure consistent completion of checklists, prep lists, and sanitation routines, • Oversee equipment maintenance and kitchen operational readiness, • Serve as lead expeditor, inspecting every plate for quality, garnish, and clean presentation, • Coordinate timing between BOH and FOH to ensure smooth service pacing, • Assist line cooks during high-volume service periods, • Attend weekly meetings with the ownership team, • Collaborate closely with the General Manager and service team, • Provide input into new product development; while final menu control remains with ownership, your ideas and culinary insights are welcome and valued, • Engage in long-term planning and continuous improvement of culinary operations What We're Looking For Experience & Skills • 3 or more years running kitchen operations (sous chef or higher), including service leadership, scheduling, inventory/food cost management, and safety/quality enforcement, • Experience managing dinner services in a full-service restaurant, • Culinary degree welcome but not required (significant equivalent experience fully acceptable) Work Expectations • The role typically requires 55-60 hours per week, with flexibility to meet operational needs., • Two consecutive days off available after the opening period, • Ability to stand and walk for extended periods, • Ability to lift 50+ lbs, • Flexibility with evenings, weekends, and holidays, • Strong communication skills and ability to collaborate with FOH and ownership teams Key Success Factors • Calm, organized leadership under pressure, • Strong problem-solving abilities and operational instincts, • Commitment to adherence of systems and procedures, • High standards for food quality and presentation, • Ability to build, motivate, and develop a high-performing kitchen team, • Strong understanding of inventory control, food costs, and kitchen efficiency, • Commitment to sanitation, systems, and consistent execution Perks • Competitive compensation, • Monthly benefits stipend, • Paid time off, • Employee discounts, • Flexible schedule (school, family, etc.), • Good work life balance, • High-impact role with influence across team and guest experience, • Opportunities for long-term professional growth and advancementCompany DescriptionMurray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well. Our hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.” If an opportunity here sounds interesting to you, we'd love to get in touch.Murray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well.\r\n\r\nOur hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.”\r\n\r\nIf an opportunity here sounds interesting to you, we'd love to get in touch.

Job Description Salary Range Commensurate w/Experience: $75k -$110k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • FREE ACCESS TO MENTAL HEALTH SERVICES Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods. At Mexican Sugar, our General Manager is dedicated to creating a lavish and authentic Latin American atmosphere that delights Managers, Team Members, Guests, and Vendor Partners alike. The Mexican Sugar GM is like a skilled orchestra conductor - they understand that the strength of the performance lies in the talents of each musician. They approach their work with a strategic mindset, constantly coaching and developing their team, and reject the notion that simply pushing through challenges will lead to sustainable success. By hiring and cultivating a team of top performers, they drive both top and bottom-line results. They lead by empowering others and prioritizing the growth of leaders within their team. A passion for innovative Latin- inspired cuisine, exquisite small-batch cocktails, and premium Tequilas is a must. The ideal candidate should have 3-5 years of experience in high-volume sales and premium dining, withfluency in both Spanish and English being a plus. Business Strategist • Create, present, and adjust both yearly and quarterly operating plans to reflect current sales climate and restaurant performance., • Drive top line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant., • Control costs by managing controllable expenses and creating systems that allow others to successfully manage them., • Ensure proper labor management through accurate sales forecasting and reviewing, each department schedule weekly., • Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as it is for the guests. Experience Curator • Partner with the Chef de Cuisine to deliver a scratch culinary menu both for everyday dining and special events as needed., • Ensure quality ingredients are used and recipes executed flawlessly., • Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program., • Partner with FB Experiences and FB Society leaders to imagine new and creative experiences, driving sales both in and out of the Restaurant., • Craft unique dining experiences through service that is two steps ahead and surrounds guests in rich, sultry, and luxurious comfort. People Champion • Hire, train, and retain the best talent in the industry., • Ensure team members have the knowledge, tools, and resources needed to be successful in their roles., • Execute the Best First Day orientation and onboarding process for all new team members and managers., • Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best at what they do., • Hold the entire team to the highest of standards through fair, consistent coaching, and feedback. Leadership Guru • Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance., • Oversee all AOR distribution and execution, following up, celebrating wins and redirecting results as needed., • Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement., • Hold regular one-on-ones with each manager to review results and progress in relation to their AORs as well as progress towards long term professional goals., • Grow internal talent in with an 'always ready with the next one' mentality for all positions, supply brand growth with home-grown talent. Minimum Qualifications • 3-5+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results driven, trustworthy, and team oriented, • Food Manager Certification, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Salary Range: $80,000.00 To $100,000.00 Annually Now Hiring: General Manager – Houston Locations Join a company where passion meets purpose. Hey there, hospitality pros and foodie leaders! Dish Society is growing in Houston, and we’re looking for an experienced, people-first General Manager to help lead one of our vibrant neighborhood locations. We’re not your average fast casual. We’re a fine fast casual concept that blends the efficiency of counter service with the soul of a full-service, chef-driven kitchen. We’re proud of our scratch-made, locally sourced menu, award-winning brunch, and killer coffee and cocktail programs. But what really makes us special? Our team. We believe in doing the right thing – for our people, our guests, and our community. As a General Manager, you'll be the cultural heartbeat of the store. You’ll drive the business, develop your team, and create an environment where hospitality shines and growth thrives. What You’ll Do: As a General Manager, you’ll be responsible for overseeing all aspects of daily restaurant operations, including: • Leading and developing a high-performing team, • Maintaining a positive, inclusive, and guest-focused culture, • Managing financial performance: labor, cost of goods, and store-level P&L, • Upholding operational and service standards across all dayparts, • Coaching team members and creating growth opportunities, • Handling scheduling, hiring, training, and performance management, • Ensuring food safety, cleanliness, and compliance with all health regulations, • 2+ years of restaurant General Manager or multi-unit experience (fast casual, upscale casual, or full service preferred), • Strong leadership, communication, and team-building skills, • Proven ability to manage labor, inventory, and financial goals, • Passion for hospitality, great food, and creating memorable guest moments, • Ability to work 50–60 hours per week, including mornings, nights, weekends, and holidays as needed, • Competitive salary and bonus potential, • Real opportunities for advancement as we expand, • Company-paid leadership training and growth support, • Health, dental, and vision insurance options, • Paid time off and holidays, • Discounted meals, • Pride: We own our work and always strive to deliver excellence, • Hospitality: We make every guest feel welcome and appreciated, • Growth: We invest in our people and promote from within

Job Description Michelin Star Chef Alain Verzeroli seeks individuals with strong work ethic and passion for service to join his leadership team at Le Jardinier @ MFAH Opening this spring at MFAH’s new Kinder Building is Le Jardinier, a French restaurant with chef Alain Verzeroli leading the kitchen. Vezreroli comes to Houston after 20 years of working alongside vaunted chef Joel Robuchon at iconic restaurants like Arpege, and will oversee a menu of “vegetable-rich” dishes made with locally sourced organic produce and meats. The restaurant’s open-air patio will offer views of the museum’s sculpture garden. A Sommelier is responsible for always providing prompt and friendly food and beverage service to our guests by following the restaurant brand standard. This role will set the stage for the experience a guest will have and will be responsible for the guest experience by providing prompt, attentive table service and by being all - knowing regarding our menu, beverage, and wine offerings. The Sommelier is energetic, enthusiastic, highly motivated and passionate about hospitality, food and beverage. The person will be a role model for the restaurant and accountable for the action taken. This role is an ambassador of the wine program, ensuring that each guest receives the best service and guidance/ information regarding their wine selection. This role will motivate and mentor staff’s wine knowledge and commit themselves to fostering an environment of excellence in food, wine and service. Working under the Beverage Manager, the Sommelier is also involved with development and management of the wine program, including the maintenance of the wine list and the wine cellar, the creation and the implementation of training materials and the management of inventories and cost control. Your Responsibilities: • Act as the ultimate ambassador of the restaurant’s cuisine and culture to our guests., • Works together with the Beverage Manager and the Executive Chef to create food and wine pairings, • Work with all FOH team to expedite and provide excellent service to all guests; assist members and guests during the dinner services with wine recommendations and selection for perfect pairing with their meal, decanting of the wine and wine service., • Is energetic, enthusiastic, highly motivated and passionate about hospitality, food and beverage., • The person will be a role model for the restaurant and accountable for the action taken. Your Qualifications: • The ideal candidate has 2-5 years of experience in restaurants, or establishments of similar caliber., • You must be organized, motivating, and demonstrate excellent communication skills., • Food Handlers Safety Certificate Preferred, • Ability to read, speak and interpret documents in clear English., • Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis., • Must have manual dexterity to use and operate all necessary equipment., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.

Job Description Location: Campus CATERING team: Texas Southern University HBCU- Houston, TX Salary: $65,000-70,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are currently seeking a Catering Manager for our premiere catering department at TEXAS SOUTHERN UNIVERSITY (HBCU). Our Catering Manager will be responsible for developing and driving catering solutions to meet our customer needs, while working closely with the Executive Chef on menu development. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP dining occasions to Presidential events, hosted both on-campus and off-campus. Essential Duties and Responsibilities: • Lead all catering events., • Expert in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating catering menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting, and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and the internet., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional catering experiences at Texas Southern University! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1498932 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job DescriptionSalary: $17 per hour Overview The Drivers primary duties are delivering all orders, shopping, maintaining delivery vehicles, and providing stellar customer service at every FBO and Client location. Driver Responsibilities and Associated Duties: Under the supervision of the General Manager, the Driver will be responsible for managing the timeliness of the final product's delivery to the appropriate location. * The Delivery Driver is responsible for delivering catering orders and concierge items safely and on time in compliance with ONeills Standard Operating Procedures. • The driver is responsible for driving safely under the laws and safety guidelines of the state (s) they drive in and for always being courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible for maintaining the vehicle fleet, cleaning the vehicles they use, and removing all trash. They clean the car a minimum of once per week and ensure that the Telematics (route tracker) signal and FOB are in working order. They will always fill the gas tank before returning to the kitchen on their final run., • Carry acell phone with mapping GPS abilities and the ability to make and receive calls and textsat all times to communicate with GM/Guest Services/Chef as required or needed., • Dress professionally and within the guidelines of ONeals procedures, including the company-approved uniform., • Assist with assembling silverware units and stocking items in the company vehicles., • Meet and review compliance and delivery performance weekly with the GM to ensure ONEILLS standards and procedures are accurately reflected in their day-to-day operation, • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Further responsibilities may include picking up supplies as needed during business hours, and routine vehicle cleaning and maintenance, • Understand and maintain quality control and food-safety procedures of food products during delivery., • All other duties as assigned by the General Manager. Knowledge, Experience, and Skill Requirements: • A high school diploma is required., • A demonstrated ability to take orders, follow through, direct, and work well with others in a team-driven, fast-paced environment is essential., • Previous face-to-face customer service experience in aviation, food services, or hospitality is essential., • Individuals must possess excellent verbal and written communication skills., • The demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. A flexible work schedule, including weekends and holidays, is required., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form., • The employee must lift and/or move up to 40 pounds.

Job DescriptionDescription: Reports To: Executive Chef, Executive Sous Chef Supervises: Cooks Job Summary: Responsible for production of all food needed for banquet functions/Private Parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef’s responsibilities during the latter’s absence. Interaction: Occasional Interaction with members and guests during special events. Interacts with all cooks and Banquet Captains Working Conditions: • Kitchen Setting, • Occasional exposure to hot and cold temperatures and inclement weather conditions, • Special Requirements:, • Must possess an outgoing personality, • Must possess honesty and integrity, • Must be courteous and tactful at all times, • Must treat others with kindness and respect, • Ability to effectively communicate to his supervisor and co-workers., • Ability to appear for work on time, • Ability to interact well with co workers, • Ability to understand and follow posted rules and procedures, • Ability to follow directions from a supervisorRequirements: Essential Functions: • Follow the schedule posted and show up to work on time, • Manages food production for banquet functions including menu planning and personnel supervision, • Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution, • Assists with production of daily specials for restaurants when requested, • Assists in the hiring, training and on-going supervision of all employees involved with banquet food production, • Establishes and maintains professional standards of conduct and appearance at all times, • Assists/relieves the Sous Chef whenever reduced banquet volume allows, • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained, • Performs other special, ad-hoc duties as requested by the Executive Chef, • Assist with maintaining harmony in the kitchen and relationships with the front of the house at all times, • Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef., • Covers dates and properly stocks all food products, • Ensures that all storage areas walk ins and reach ins are neat and cleaned on a daily basis The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day., • Use hands to finger, handle, or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking sufficient to communicate with members, guests, vendors, and co-workers., • Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus., • Frequent listing objects 20-30 lbs., • Must be able to push, pull or lift weights up to 50 lbs., • Independent mobility through clubhouse.

Job Description Overview Accepting Applications for Managerial Hotel Positions. Explore opportunities in the following areas: • General Manager, • Front Office Manager, • Chief Engineer, • Executive Chef, • Director of Food and Beverage, • Director of Sales and Marketing, • Catering Sales Manager, • Sales Manager

Job Description Are you an experienced, guest-oriented, cost controlling leader who has that much needed management mentality? Are you qualified to impact our concept as a heavy-hitting Restaurant Sous Chef with your strong skills? We need extraordinary leaders like you to apply for this fine dining restaurant general management position in Houston, TX If a new management opportunity in the food service industry is on the menu for you, take the next step towards building your restaurant management career, instead of just working another job. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. If you care about the customer and know how to run numbers and build sales in a high energy environment, we want to recognize and reward you for your results! Outstanding Benefits • Equal Opportunity Employer, • $60K - $70K Salary, • Attainable Bonus Program, • Industry standard work week, • And more! Key Responsibilities • Oversee guest services and resolve issues, • Lead your team to run an efficient, safe, clean kitchen, • Maintain a high ratio of return customers through great service, • Practice safety as priority #1 for your restaurant team and customers Candidate Requirements • Have a minimum of 2 years in restaurant management, • Show success in previous positions and have a stable work history, • Demonstrate outstanding leadership, communication, and training, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Does this sound like you? We'd love to hear from you! Send your resume today to

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Tuxedo Event Services is honored to put employees to work on the frontline of Houston’s event industry. At events, our team predominately functions in the Event Manager, Waiter, Bartender, and various Chef capacities, with most shifts ranging 4-8 hours depending on the day of the week. What makes “Tux” an excellent place for all students, and “part-timers,” is the ability to make your own, custom schedule, and work with your friends, with wages ranging from $15 to 25 an hour, depending on position and skill level. Additionally, once you are approved, you can work as much or as little as you would like. However, all employees are background checked before employment and must maintain a valid Texas Alcoholic Beverage and Food Handlers Certifications to be hired, and must keep them current to receive shifts. With the only exception being Chefs who prefer to work only in the back of the house, and thus will not be required to be TABC certified. As a waiter at Tuxedo Event Services, you will be responsible for food and beverage service and will have direct interaction with guests. Unlike a restaurant setting, our waiters never carry large, heavy trays. Instead, our team typically takes just one plate in each hand when serving guests in almost any event format. Some essential food, beverage, and event industry knowledge will be addressed in your training, after that you are ready to go. Easy. Job Type: Part-time Pay: $15.00 - $25.00 per hour

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

Job Description Casual and Upscale Casual Restaurant Managers and Chefs needed for growing Restaurant Group in the Houston area. 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 years minimum General Manager Experience, • 3 years minimum Sous Chef or Kitchen 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, • 3-5$ million in annual revenue Benefits: • Competitive salary 65-90k$, • 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.

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: • Greets and welcomes guests upon arrival to the sushi bar/lounge area., • May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers), • Responds promptly and courteously to guest requests and provides guests with information about food., • Ensures guests are satisfied with food quality and service., • Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures., • Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized., • Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Properly handles ready to eat food that is served raw., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws., • Follows Ecosure Best Practices for food handling and storage., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar., • Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Adheres to Company guidelines on alcoholic beverage service., • Assists with the preparation of sushi items and sushi helpers as required., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable., • Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must successfully pass the Company’s sushi chef training program and cooking procedures., • Previous experience as sushi chef highly desirable., • Culinary degree a plus., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Moji Food Central Kitchen, all of our team members are offered competitive pay and paid sick leave. Once conditions are met, full-time employees are also eligible for further benefits such as company-sponsored medical/vision insurance, and a 401(k) program with company matching. Not only do we provide our team members with great benefits, but we also offer reliable work opportunities and assist with long-term career development as we hope that every employee will find a way to build toward their dreams while working with Moji Food. We prioritize promoting from within and provide training to do so for all who are interested! If you are passionate about food and enjoy interacting and helping others, we would love for you to join our team by applying today! JOB DESCRIPTION Be our partners and enjoy these with us: • $13.00 per hour, • Medical, dental, vision Insurance and 401(k) based on full-time work status, • Opportunities for growth and career advancement, • Support the kitchen manager in daily operations, • Operate standard kitchen equipment safely and efficiently, • Prepare ingredients to use in cooking (knead dough, make fillings, and handle raw materials., • Follow standard procedure (SOP) to prepare and cook food, • Ensure all food and other items are stored properly, • Monitor stock and place orders when there are shortages, • Clean and maintain kitchen equipment, utensils, appliances and workstations, • Follow standard recipes and special diet orders, • Adhere to all sanitation and food production codesDishwasher Duties:, • Fast-paced dish cleaning, • Past experiences working as a cook, chef, or in a similar role within a high-volume production kitchen or food service environment preferred, • Fluency in English and Spanish is a plus, • Ability to lift items over 30 lbsWork Site:, • Address: 13823 N Promenade Blvd Suite 300, Stafford TX 77477 Powered by JazzHR AyRkix5ZKz

Job DescriptionDescription: Reports to: Executive Sous Chef, Executive Chef Summary: Prepare food in accordance with club recipes and standards. Essential Functions • Follows schedule posted and shows up to work on time, • Prepares all required items, • Sets up service units with needed items, • Serves items in accordance with established portions and presentation standards, • Notifies Sous Chef of expected shortages, • Ensures that assigned work areas and equipment are clean and sanitary, • Assists the Sous Chef in maintaining security and safety in the kitchen, • Maintains neat professional appearance and always observes personal cleanliness rules, • Sets up, maintains, and breaks down makeup station, • Requisitions items needed to produce menu items, • Adheres to state and local health and safety regulations, • Covers, dates, and neatly stores all leftover products that are re-usable, • Maintains the highest sanitary standards, • Perform all work-related duties as assigned by supervisor or General Manager Special Requirements: • Must poses an outgoing personality, • Must poses honesty and integrity, • Must always be courteous and tactful, • Must treat others with kindness and respect, • Effectively communicate to employees and Managers., • Appear for work on time, • Understand and follow posted rules and procedures, • Follow directions from a supervisor(s), • The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day., • Use hands to finger, handle, or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking sufficient to communicate with co-workers and managers., • Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus., • Frequent lifting 20-30 lbs. objects and must be able to push, pull or lift to 50 lbs., • Independent mobility through clubhouse

Job Description Upscale Casual Restaurant Managers and Kitchen Managers / Sous Chef needed for Growing Restaurant Group located in the Houston, TX region. The right candidates need to possess a strong passion for customer service, be personable, upbeat, and have a genuine love for the hospitality business. Experience: • 3 years minimum Restaurant Manager experience, • 3 years minimum Kitchen Manager or Sous Chef experience, • Strong leadership qualities and a can do attitude!, • Adept knowledge of P and L's, budgeting, ordering, inventory, training, etc..., • Servant leader mentality - likes to work in busy operations, • 3-5$ million in annual revenue, • Competitive salary 60-80k$, • Medical, dental, paid time off, bonus, • Growth opportunities, • 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.

Job Description The Greenleigh River Oaks - Opening Summer 2026 In a world where natural beauty meets big-city sensibilities, The Greenleigh invites sophisticated travelers and locals to escape to an urban oasis flavored by unexpected creativity. With a coveted location neighboring the charms of River Oaks, and the culture of Uptown's energy, The Greenleigh is the one place that truly celebrates, and elevates, the unexpected nature of Houston. The Restaurant General Manager is responsible for ensuring the success and growth of the restaurant — from staffing and financial performance to innovation, cleanliness, culture, and reputation. The Restaurant General Manager sets the tone, establishes the standards, and inspires the team to deliver memorable dining experiences that exceed expectations. Requested Tasks • Oversee daily restaurant operations (FOH & BOH), • Hire, train, mentor, and lead team members and department leaders, • Establish and uphold service, appearance, and operational standards, • Partner with the Executive Chef on menu development, product consistency, and training, • Monitor budgets, payroll, inventory, and financial performance, • Develop strategies to grow revenue and enhance reputation, • Engage with guests to build relationships and encourage feedback, • Prior experience as a Restaurant General Manager strongly preferred, • Comprehensive knowledge of both front-of-house and back-of-house operations, • Proven leadership skills with the ability to motivate and inspire teams, • Strong financial acumen, including experience with payroll, budgeting, revenue management, and forecasting, • Excellent communication skills; professional, personable, and service-driven, • Proper health and safety certifications required, • Ability to stand and walk for extended periods, • Ability to use hands to serve and clear food, beverages, and tableware, • Ability to bend, kneel, and lift up to 50 pounds, • Ability to smell and taste food and beverages to ensure quality standards As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job Description Salary Range Commensurate/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed: • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team andgets results, • Develop a strict standard by maintaining the integrity of food and beverage quality, • Continuously train, develop, and mentor team members, • Maintain a working knowledge of all recipes, products, and production procedures, • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipes, standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly Equal Opportunity Employer

Job Description • Meal Preparation Assistance: Support the head cook or chef in preparing meals according to established recipes and dietary guidelines. This includes washing, peeling, and chopping vegetables, measuring ingredients, and assembling dishes., • Dietary Needs Compliance: Understand and adhere to specific dietary restrictions and guidelines for residents or patients, including those with allergies, diabetes, or other health conditions. Ensure that meals are prepared and served in accordance with these needs., • Food Safety and Sanitation: Maintain high standards of cleanliness and hygiene in the kitchen and dining areas. Follow food safety protocols, including proper food storage, handling, and cooking temperatures to prevent contamination and foodborne illnesses., • Serving Meals: Efficiently serve meals to residents or patients, ensuring that each individual receives the correct portion sizes and dietary requirements. Pay attention to presentation and ensure that meals are served at the appropriate temperatures., • Inventory Management: Assist in monitoring food supplies and inventory levels. Report shortages or the need for replenishment to the kitchen supervisor or manager. Help with receiving and storing food deliveries, ensuring that all items are properly labeled and organized., • Cleaning Duties: Perform cleaning tasks in the kitchen and dining areas, including washing dishes, utensils, and cooking equipment. Clean countertops, tables, and floors to maintain a safe and sanitary environment., • Communication with Staff: Collaborate effectively with kitchen staff, nurses, and dietitians to ensure that all dietary needs are met. Communicate any concerns or changes in residents’ dietary preferences or health conditions promptly., • Record Keeping: Assist in maintaining accurate records of meal counts, dietary restrictions, and any special requests from residents or patients. This may include documenting food waste and inventory usage., • Customer Service: Provide excellent customer service to residents or patients, addressing any questions or concerns regarding meal options. Foster a friendly and welcoming atmosphere during meal service., • Adherence to Policies: Follow all organizational policies and procedures related to food service, safety, and sanitation. Stay informed about any changes in regulations or best practices in dietary services., • Assisting with Special Events: Help plan and execute special meal events or celebrations, such as holiday meals or themed dining experiences. Contribute ideas for menu planning and assist with decorations and setup., • Training and Mentoring: Assist in training new dietary aides or kitchen staff on proper procedures, food safety, and meal preparation techniques. Share knowledge and best practices to enhance team performance., • Support for Dietary Education: Participate in educational programs or workshops related to nutrition and dietary practices. Stay updated on current trends and research in the field of dietetics to improve service delivery., • Emergency Preparedness: Be aware of emergency procedures related to food service, including evacuation plans and food safety protocols during power outages or equipment failures. Ensure that all staff are trained in these procedures., • Feedback and Improvement: Gather feedback from residents or patients regarding meal satisfaction and preferences. Use this information to suggest improvements to menus or service delivery., • Nutritional Knowledge: Develop a basic understanding of nutrition and how it relates to health and wellness. Be prepared to answer questions or provide information about meal options and their benefits., • Team Collaboration: Work collaboratively with other dietary aides, kitchen staff, and healthcare professionals to create a cohesive team environment. Participate in team meetings and contribute to discussions about improving dietary services., • Adaptability: Be flexible and willing to adapt to changing dietary needs, preferences, or schedules. Show a willingness to learn new skills and take on additional responsibilities as needed., • Physical Stamina: Maintain physical stamina to perform tasks that require standing for long periods, lifting heavy items, and performing repetitive motions. Ensure personal health and safety while working in a fast-paced environment., • Professional Development: Engage in ongoing professional development opportunities to enhance skills and knowledge in dietary services. Seek certifications or training programs that may benefit career advancement in the field.

Job DescriptionDescription: Unox, a market leader in the production of high-end ovens and certified as a Great Place to Work® in Europe for the seventh consecutive year, is seeking an Active Marketing Chef to join our dynamic team. This is a remote position requiring residence in Houston, Texas with regional travel as needed. Reporting to the Regional Sales Manager, this role is responsible for promoting Unox products, delivering training, and supporting sales initiatives through live cooking experiences and strong relationship building. Key Responsibilities: • Deliver high-quality, customer-focused Individual Cooking Experiences (I.C.E.), product demonstrations, and trainings for dealers and end-users in the Texas Area., • Actively support Unox brand growth through dealer trainings, trade shows, and collaboration with regional sales reps and partners., • Manage relationships across the territory and provide timely post-sales support, including training and issue resolution., • Keep CRM system updated with accurate sales activities, forecasts, and pipeline reports., • Stay current with market trends and customer needs, offering strategic feedback to enhance sales performance and customer satisfaction. Requirements: Qualifications: • Strong communication skills and a people-oriented mindset with a passion for culinary excellence., • Demonstrated ability to work independently with a sense of urgency, motivation, and accountability., • Familiarity with CRM tools and reporting, or willingness to learn quickly., • Prior experience in hospitality, foodservice, or culinary sales is a plus., • Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Reporting to a Resident District Manager, you will assist in leading culinary operations, ensuring exceptional food quality, consistency, and presentation across the account. You will mentor and develop a talented culinary team through hands-on coaching and extensive training, fostering creativity while maintaining strict compliance with safety and sanitation standards. Successful candidate will oversee menu planning, recipe development, and execution to deliver innovative, high-quality dining experiences. This role requires a passionate culinary leader who can inspire collaboration, uphold uncompromising standards, minimize waste, and ensure every meal exceeds expectations. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1506360 Compass Corporate KRISTEN STROHMYER [[req_classification]]

Job DescriptionDescription: Job Title: Executive Chef Job Code: 502040 Department: Culinary / Food & Beverage Reports To: General Manager / Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff Position Type: Full-Time Position Summary: The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. Key Responsibilities: • Culinary Operations & Leadership, • Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining)., • Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards., • Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service., • Conduct regular tastings and inspections to maintain quality, consistency, and presentation. Staff Management & Development • Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork., • Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate., • Foster a positive and professional kitchen environment that promotes continuous learning and safety. Financial Oversight & Cost Control • Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports., • Monitor food and labor costs daily to maintain profitability while upholding quality standards., • Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations., • Enforce proper food handling, hygiene, and sanitation practices among staff., • Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus., • Attend department head meetings and contribute to the overall hotel strategy., • Collaborate with front-of-house teams to ensure alignment between kitchen and service operations. Compensation • Competitive wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Requirements: Qualifications: • Degree or diploma in Culinary Arts, Hospitality, or related field preferred., • Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation., • Strong knowledge of international cuisines, fine dining, banquets, and buffet service., • Proven leadership and staff development skills., • Excellent organizational, communication, and time management abilities., • Proficiency with kitchen management software and Microsoft Office., • Food Safety Certification required (e.g., SERV Safe). Working Conditions: • Fast-paced, high-pressure kitchen environment., • Must be able to work flexible hours, including early mornings, nights, weekends, and holidays., • Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments.

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In the role of Executive Chef, your duties will include:. Associate’s degree in Culinary Arts; OR a minimum of thirteen (13) years’ experience in food services including seven (7) years as an Executive Chef.

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