Chef jobs in Texas - Page 11

Job DescriptionSalary: $18-20 Hourly + Event Gratuity POSITION: Event Chefs Part-time: 25-40 hours weekly * Part time can lead to Full Time Salary: $18-20 Hourly PLUS EVENT GRATUITY SUMMARY: THE SPRINGS CATERING division is seeking more energetic individuals to work directly under the Head, Managing Chef in a high-volume, catering operation within the Wedding Event industry. This position will focus on setting up and executing the events at our DFW Venue locations. The success of the Prep Cooks will hinge upon their dependable character, communication skills and team player attitude. We have opportunities for 2-3 hardworking, committed individuals with 2-3 years of professional experience who can commit to shifts THRS thru SUN / ~ 2pm to close. TSE Kitchen Location: 2750 W. Euless Blvd Euless, TX 76040 SHIFTS: Typically THRS - SUN. Approximately 2pm to close SHIFTS will be worked at any of our DFW, SPRINGS EVENTS locations. 9 Locations in DFW *Transport food in company van. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to) • Reports to and works alongside Head, Managing Chef, • Heavy focus on set up and execution at location events.Kitchen preparation and transport., • Transport to Event locations. (We have 9 locations in DFW), • Assists in the preparationof regular and modified menus, • Maintains a clean and safe working environment in all storage and work areas., • Comply with federal, state, and local health and sanitation regulations and department sanitation procedures., • Participates and attends departmental meetings and training as appropriate., • Upholds high standards of product and customer service for self & team members., • Maintains professional relationships with Clients, associates & vendors., • Follows facility, department and Company safety policies and procedures. PREFERRED QUALIFICATIONS AND SKILLS: • Minimum 2-3 years experience, • Back of House experience with front of house experience a plus!, • Customer Service and communication skills required, • Basic to intermediate knife skills a must, • Punctual and Dependable, • Time management skills, • Willingness to learn and ability to learn quickly in a fast-paced environment., • Ambitious and hard working: Hustler, • Ability to prep and prepare large format meals., • Experience or knowledge of transporting procedures a plus EDUCATION AND/OR EXPERIENCE: • Minimum of 2-3 years of experience / 2-5 years a Plus, • Basic knife skills required., • All necessary Training will be supplied by Head Chef COMPENSATION: Hourly Range: $18-20 + Event Gratuity & Travel accommodation REPORTS TO: Head, Managing Chef and VP of Catering PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling., • The employee must regularly lift and /or move up to 35 pounds and frequently lift and/or move up to 50 pounds., • Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. • While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat., • The noise level in the work environment can occasionally exceed 50 DBA

Job DescriptionBenefits: • Bonus based on performance, • Opportunity for advancement Leo's is an intimate supper club designed for elevated nights out, where chef-driven food, a standout beverage program, and nightly live music come together in a warm, inviting setting. Key Responsibilities • Support the Executive Chef in daily kitchen operations by coordinating service execution, prep production, and staffing to ensure smooth, efficient shifts. Step in to lead all kitchen operations during the Executive Chefs absence, • Maintain consistency, quality, and presentation of all menu items by enforcing recipes, portion control, and plating standards, • Uphold food safety, sanitation, and health code compliance by monitoring proper food handling, cleanliness, and kitchen procedures, • Manage inventory, ordering, and food storage to maintain accurate pars, control waste, and ensure product freshness, • Lead, train, and motivate kitchen staff through hands-on coaching, clear expectations, and consistent accountability, • Enforce an organized, efficient kitchen that meets company and health department standards, • Monitor food quality, ticket times, and service flow during peak periodsQualifications & Experience, • 2 years in a Sous Chef or similar kitchen leadership role, with experience supervising line cooks, prep teams, and service execution., • Valid Food Handler Certification and TABC Certification required., • Experience with inventory management, ordering, waste reduction, and basic food and labor cost controls., • Demonstrated ability to lead line cooks and prep teams, provide hands-on training, and support daily kitchen execution., • Demonstrated proficiency with kitchen management and operational systems, including inventory platforms, scheduling tools, and standard business applications.Physical Abilities, • Move, lift, carry, push, pull and place objecting weighing less than or equal to 45 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual activity, • Stand, sit, or walk for an extended period or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stopping, • Requires manual ability to use, carry, and operate all necessary equipmentBenefits & Perks, • Competitive Pay, • Flexible Schedules, • Growth Opportunities, • Pharmacy & Restaurant Discounts, • Available discounts, rewards, and perks on thousands of personal purchases such as entertainment, gym memberships, electronics, and travel., • Free movies at Star Cinema Grill, • Potential for Medical, Dental & Vision benefits, • 401K Retirement Savings Program, • Employee Referral Program

Job Description Morrison Living is hiring immediately for full time and part time PREP COOK positions. • Location: Texas Masonic Retirement Community - 1501 West Division Street, Arlington, TX 76012. Note: online applications accepted only., • Schedule: Full time and part time schedules; open availability preferred. Hours and days may vary. Further details upon interview., • Requirement: 1 year of prior prep cook experience preferred., • Perks: No late nights! Routine weekly schedule! Great benefits for full time roles! Learning opportunity!, • Pay Range: $14.50 per hour to $17.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule We are seeking a skilled, disciplined, and passionate culinary professional to join our kitchen team at Fieldings Steak in River Oaks. At Fieldings Steak, we are committed to delivering an exceptional dining experience rooted in precision, craftsmanship, and consistency. Our menu showcases premium, wood-fired steaks, refined seasonal ingredients, and elevated technique in a high-performance, chef-driven environment. This role is ideal for a motivated individual who thrives in a fast-paced, detail-oriented kitchen and takes pride in executing dishes to the highest standard. About Fieldings Steak Fieldings Steak is part of Fieldings Culinary Group, known for its award-winning concepts and commitment to excellence in hospitality. Located in the River Oaks District, the restaurant offers a sophisticated dining experience featuring: • Hand-cut, house dry-aged steaks cooked over a wood-fired grill, • Seasonally driven menus with refined technique, • A curated global wine program and craft cocktail bar, • Elevated, captain-led service in a polished, upscale settingLine Cook Responsibilities, • Execute dishes with precision, consistency, and attention to detail, • Maintain a clean, organized, and efficient workstation, • Follow standardized recipes and plating specifications, • Collaborate with the culinary team to ensure seamless service, • Uphold all food safety and sanitation standardsQualifications, • 3+ years of professional kitchen experience preferred, • Strong understanding of cooking techniques, ingredients, and kitchen equipment, • Ability to work efficiently under pressure in a high-volume environment, • Self-motivated with a strong work ethic and sense of urgency, • Passion for culinary excellence and continuous improvementOur Philosophy If we dont make it, we dont serve it. We are committed to integrity in every detailfresh, from-scratch preparations executed daily with intention and care. Equal Opportunity Statement Fieldings Management LLC is an equal opportunity employer. Employment decisions are based on qualifications, merit, and business needs. We celebrate diversity and are committed to creating an inclusive environment for all team members.

Job Description JOB DESCRIPTION BREAKFAST COOK Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION Reporting to the Chef, a Breakfast Cook plays an integral role in ensuring our clients receive an exceptional culinary experience to begin their day. A Breakfast Cook is responsible for the food safety and quality of food prepared within their assigned station. RESPONSIBILITIES AND DUTIES • To assist with preparing, presenting, and serving all meals., • Must be able to demonstrate the use of industrial knives in a safe and sanitary manner., • Prepare utensils for dinner service and set up steam line as per the menu plan., • Can lead and serve the food service line., • Prepare all breakfast menu items in a timely manner., • To clean, cut, and prepare raw meat, fish, and poultry as assigned., • To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc., • To clean all equipment while complying with statutory and company hygiene requirements and safety practices., • Maintain clean, organized, and safe workstations at all times., • Ensure measures are practiced, minimizing food waste and spoilage., • Ability to maintain a clean and safe workstation., • Use PPE at all times, e.g., Nitrile gloves and cutting gloves., • To always provide courteous customer service and guest service., • Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef, • Must be able to speak, read, write, and understand the primary language used in the workplace., • Must possess basic computational ability., • Ability to understand recipes and menus and follow their instructions., • Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more., • The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices., • The Breakfast Cook position is subject to sufficient noise. This may cause subordinates to shout above the ambient noise level., • The employee must be able to exert well-paced effort in a limited space and reach other departments of the hotel on a timely basis., • Must be able to lift up to 50 lbs. regularly and continuously., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity., • Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception., • Dental Insurance, • Health insurance, • Paid time off, • Vision insurance, • Room and board provided, • After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.

Job Description Ring the dinner bell! The Haywire & The Ranch brand is looking for our next great Line Cook! Company's Comin' and that means we need a Line Cook who treats our Guests like family joining us for Sunday dinner. Everybody’s taken care of here and welcomed with open arms. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. We provide a locally sourced menu that guests can depend on every time, so cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Possess a Texas-sized hustle paired with genuine hospitality, • Pride themselves on attention to detail to make sure every menu item has been prepared correctly and every detail is perfect, • Know the cooking techniques and menu builds like the back of their hands, • Understand the importance of a clean, safe and sanitary kitchen environment and take the safety of the food, guests and team seriously, • Inspire their teammates to ask them for help, • Understand the balance of Texas hospitality and efficiency, • Minimum one (1-2) years line cook experience preferred, steak house experience a plus, • Must be able to read and understand tickets and recipes, • Stand for long periods of time & be able to lift a minimum of 50 pounds, • Properly use a knife and other equipment required to execute necessary tasks, • Maintain a current Food Handler's Certification, • Must be at least 18 years of age 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.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Texas Children's Hospital - 6621 Fannin Street, Houston, TX 77030. Note: online applications accepted only., • Schedule: Full time schedule; flexible. Days and hours may vary; mornings and evenings are included. More details upon interview., • Requirement: Previous patient nutrition and cooking experience in a healthcare setting required., • Perks: Potential for rotating weekends off and rotating holidays off!, • Pay Range: $20.00 per hour to $25.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Title: Prep Cook Department: Kitchen Reports to: Executive Chef FLSA Status: Part-time/Full-Time Compensation: Starts at $19 hr About us Inspired by leaders in hospitality and entertainment, Champions Social Club reimagines an iconic North Dallas steakhouse into a refined social destination, where elegance, connection and culture converge. With fine dining as a cornerstone of the membership offerings, our culinary philosophy is best described as "A Taste of Texas with International Flavors." Bringing more than 40 years of culinary expertise, including stints at some of the most prestigious steakhouses in Texas, Executive Chef Connie Trujillo seamlessly blends global inspiration with classic Dallas steakhouse fare to create an unforgettable dining experience. Beyond the plate, Champions Social Club comes alive with curated entertainment for our members — from music to comedy to magic shows — and special events such as wine tastings, cigar and bourbon pairings, networking events and more. At Champions, culture is everything. We believe in limitless possibilities and building a team that values people above all. We're driven by creativity, integrity and a shared passion for delivering exceptional experiences in every detail. What You'll Present As the Prep Cook, you will prepare meal ingredients, simple dishes, condiments, and other items as directed by the Executive Chef. The prep cook will help keep the kitchen organized and running efficiently. The prep cook will also ensure proper food handling, sanitation and following food storage procedures. Responsibilities: • Prepare meal ingredients as directed by the Executive Chef, • Prepare fresh produce by peeling, cutting, and portioning, • Prepare meat by trimming, cutting, and portioning, • Prepare simple dishes such as bread or salads, • Mix or prepare condiments, dressings, and sauces, • Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards, • Assists with unloading, inspection, and storage of raw ingredients and supplies, • Wash dishes and all cooking utensils, pots, pans, also clean kitchen equipment, • Clean, sanitize, and maintain the dish machine, • Unload dishes and utensils from dish machine and organize them properly, • Must be 21 years or older, • Prior experience in restaurant, • At least one year experience as a prep cook / line cook, • Work afternoon shifts also to include weekends and holidays, • Excellent attention to detail and the ability to perform multiple tasks in a fast-paced environment., • Food Handler's Certification, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to address issues in a professional manner through effective interpersonal communication, • Ability to adhere to all company policies and the code of conduct, • Competitive compensation, • Comprehensive benefits package, including a free medical plan with customizable options, • Paid time off, • 401k with company matching, • Free basic life insurance We welcome applicants of all language backgrounds. Spanish-only speakers are encouraged to apply, and bilingual fluency is a plus but not required for all roles. Champions Club provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Champions Club complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Champions Club expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Champions Club's employees to perform their job duties may result in discipline up to and including discharge. Champions is a proud equal opportunity employer and all employees and qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or any other characteristic protected by law.

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 DescriptionCompany Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. Job Description Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements., • Meet with Chef de Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys., • Complete opening duties:, • Set up workstation with required mis en place, tools, equipment and supplies., • Inspect the cleanliness and working condition of all tools, equipment and supplies., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the Storeroom and stock in designated areas., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Prepare all menu items following recipes and yield guide., • Inform the Sous Chef of any shortages before the item runs out.Qualifications, • 1-year experience as a Cook at a Full Service Hotel or Restaurant., • High school graduate or equivalent vocational training certificate., • Certification of Culinary training or apprenticeship., • Ability to communicate in English, both verbal and non-verbal., • Compute basic arithmetic., • Provide legible communication., • Comprehend and follow recipes., • Expand/condense recipes. Additional Information What’s in it for you: • Paid time off, • Medical, Dental and Vision Insurance, • 401K Retirement Plan, • Complimentary Shift Meal, • Employee benefit card offering discounted rates in Accor worldwide., • Learning programs through our Academy designed to sharpen your skills., • Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, • Career development opportunities with national and international promotion opportunities

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • 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 Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs 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 DescriptionPosition Description: Join Our Team!Come Grow With Us!?Presbyterian Village North is immediately hiring experienced Full Time Cooks in our Culinary Services DepartmentFull Time schedule - 32-40 hours/week. Flexibility to open, close, and work weekends. Bring your cooking skills, professionalism and love for food. Kitchen is for for our fine dining restaurant in Independent Living and the dining hall in Assisted Living.Potential Shift (Open availability) typical schedules: Mon.-Sat. 10:00 am - 7:30 pm and Sunday 8:00 am - 4:00 pm and Mon.-Thurs. 6:00 am - 2:30 pm and Fri. 10:00 am - 6:30 pm - depending on Kitchen.Wonderful environment and strong teammate relationships! Affordable medical, dental, vision benefits. 401K is available after your 1st year. Come grow with us. With a shared legacy in business and healthcare innovation, Forefront Living's family of care-oriented organizations blends values built on compassion and faith with high-quality senior care - long-term care, Alzheimer's and memory care, skilled nursing and rehabilitation therapies, hospice and palliative care. These senior care services, along with the celebration of independent living at our senior lifestyle communities, combine to bring deeper meaning to every phase of life for people of all faiths, regardless of race, gender, color, religion, national origin or disability. Forefront Living is the not-for-profit, faith-based parent of Presbyterian Village North, Faith Presbyterian Hospice, and the T. Boone Pickens Hospice and Palliative Care Center. ESSENTIAL DUTIES: • Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients and co-workers, • Ensure resident, patient, visitor, and co-worker safety by remaining aware of and reporting any new or existing safety hazards, • Maintain good attendance record; arrive at work timely and conform to scheduled work hours, • Perform all job duties safely, • Wear appropriate and assigned protective gear, i.e. apron, hair nets, • Ability to follow opening and closing procedures, • Maintain standards of cleanliness, i.e. washing hands and food, • Prepare and cook resident meals in quantities and diet plans (i.e. therapeutic, puree) according to menu, recipes and number of persons served; be sure alternates are prepared, • Pull items needed according to production sheets and recipes for meal service., • Clean work area and equipment (i.e. ovens, steamers, tilt sink, food warmers) in accordance with sanitation requirements, • Final check of area to be sure it is clean and all items are stored correctly, correcting any problems, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Comply with standards established by department manager, • Monitor portion control guidelines for individual residents, • Follow posted Timeline Guides for Cooks, as assigned by department manager, according to your shift, • High school diploma or GED equivalent, • 2-3 years of cooking experience, banquet cooking experience a plus• Previous supervisory experience is a plus• Previous senior living experience is a plus, • Ability to prepare meals in accordance with written menu, approved recipes and special diet requirements, • Ability to understand recipes, • Ability to read, write and effectively communicate in English, • Ability to perform work tasks within the Physical Demand Requirements, • Ability to comply with the Resident Bill of Rights and the Employee Responsibilities, • Ability to comply with organizational and departmental safety policies and procedures, • Ability to perform Essential Duties

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description JOB DESCRIPTION: We are seeking a hands-on Automation Engineer with strong Chef expertise to design, develop, and maintain Chef cookbooks for IBM MQ build and configuration management. This role is critical in driving Infrastructure-as-Code (IaC) adoption, standardizing MQ deployments, and enabling automated, repeatable, and compliant messaging platform provisioning across hybrid and cloud environments. The ideal candidate combines strong MQ platform knowledge with Chef-based automation, and has experience delivering end-to-end lifecycle automation for queue managers, infrastructure configuration, and operational tooling. Key Responsibilities  Design, develop, and maintain Chef cookbooks to automate: o IBM MQ installation, upgrade and patching o Queue manager creation and configuration o MQ object deployment (queues, channels, listeners)  Build idempotent Chef roles and recipes ensuring consistent and repeatable deployments across environments  Ensure configuration parity across Dev, QA, and Prod environments through Chef deployments  Integrate Chef cookbooks into CI/CD pipelines for automated MQ provisioning and updates  Version, test, and promote cookbooks through controlled environments  Develop and execute unit, integration, and kitchen/inspec tests for cookbooks  Validate automation against performance, resiliency, and compliance requirements  Ensure deployments are repeatable and eliminate manual configuration drift  Provide L3 support for automation-related issues in MQ environments  Contribute to standards, best practices, and automation frameworks Required Qualifications  Strong hands-on experience with Chef (cookbooks, recipes, roles, environments)  5+ years of experience in configuration management / IaC automation  Working knowledge of IBM MQ administration: o Queue managers, channels, clustering o MQ configuration (QM.INI, logging, security)  Experience with Linux/Unix environments  Familiarity with: o CI/CD pipelines (e.g., Jenkins, Git-based workflows) o Version control systems (Bitbucket/Git) Company DescriptionFounded in 2015 and backed by two decades of hands-on experience, our strong insight on the enterprise ecosystem and its dynamics helps to offer a complete end-to-end solution. We automate recruitment processes with intelligent solutions to save time and money. Synkriom leads the industry with experience authentication of candidates.Founded in 2015 and backed by two decades of hands-on experience, our strong insight on the enterprise ecosystem and its dynamics helps to offer a complete end-to-end solution. We automate recruitment processes with intelligent solutions to save time and money. Synkriom leads the industry with experience authentication of candidates.

Job Description SERVANT LEADERSHIP: Watercrest Senior Living Group associates answer a calling to serve seniors and their families every day. They are recognized for their achievements and empowered to share their vast experience with their peers ensuring the quality of our assisted living and memory care services and the well-being of our residents. Our associates champion a culture which nurtures relationships in the interest of acting as trusted advisors. By continuously investing in these servant hearts, Watercrest Senior Living Group develops value-centered leaders who deliver personalized services. GENERAL SUMMARY: As a Cook your responsibilities include preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Provide a quality dining service by ensuring the food service is presented in an attractive, gracious and timely manner. ESSENTIAL JOB FUNCTIONS: • Servant Leadership directs all aspects of decision making, • Conducts meal preparation, service, and clean-up in accordance with nutritional guidelines, regulations and prescribed resident diets, • Knowledge of proper use of all cooking appliances, • Assist with maintaining emergency food supplies, • Communicate with all culinary vendors, • Ensure presence in the dining room for resident satisfaction, • Assists in providing adaptive equipment for residents when necessary, • Ensures food service is presented in an attractive, gracious and timely manner, • Ensure dishes, cooking utensils, and pots and pans are stored properly, • Do pre-preparation for meals later in the day, week, or weekend or for special events, • Reports to the Executive Chef any equipment and supplies that are needed, • Provide a high level of culinary customer service and promote a restaurant style dining atmosphere, • Maintain a safe, sanitary, clean, and organized cooking area, • Must be in company uniform and resident ready at all times, • Performs other related essential duties as assigned KNOWLEDGE, SKILLS AND ABILITIES: • Able to communicate effectively with all levels of management, team members, residents, family members, vendors, referral sources and outside contacts, • Able to make independent decisions, • Must be able to communicate in a warm, friendly and caring manner, • Must be able to follow recipes and menus, • Must be able to follow direction and prepare meals, • Must fully understand the importance of reliability and timeliness, • Must possess a passion to work with and around senior citizens, • Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: • High School Diploma or GED, • SERV Safe (Required) EXPERIENCE REQUIREMENTS: • Two (2) years’ experience in professional food service, • A culinary apprenticeship or training is preferred PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: • Able to stand or walk 75% of the day, • Able to concentrate with frequent interruptions, • Able to work under stress and in emergency situations, • Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping, • Able to talk and hear effectively in order to convey instructions and information to residents and team members, • Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: • Work in all areas of the community, • Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions, • Use of personal protective equipment and supplies when needed to prevent burns, falls and infection, • Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef’s hat and coat, hot pads, short sleeves, • Subject to infectious diseases, substances and odors, • Follow Safety Policy & Procedures, • This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

Job Description Sous Chef | Full-Service | New Opening A high-energy, full-service restaurant is coming to life and we need a Sous Chef who's ready to help shape it from day one. What You'll Do • Run the kitchen alongside the Executive Chef, • Lead, train, and develop line cooks and kitchen staff, • Assist with ordering, inventory, food cost controls, and waste reduction, • Maintain strict food safety, sanitation, and health code compliance across all stations, • Be a hands-on presence on the line What You Bring • 2+ years in a Sous Chef or Kitchen Manager role in a full-service, high-volume kitchen, • The ability to lead a team through a slammed service without losing your composure, • Genuine pride in the product consistency matters to you on every single plate, • New opening experience is a plus but not required, • Flexibility for evenings, weekends, and holidays What You Get • Competitive salary + up to $8,000 annual bonus potential, • Health benefits starting day one, • 401(k) with match, • Up to 3 weeks PTO in your first year, • Real growth opportunity, • Employee discounts. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description We are looking for a dedicated Beverage Technician | HVAC | Refrigeration | Electrical | Plumbing to join our team! In this full-time position, you will perform field service calls, installations, and preventive maintenance on commercial beverage and hot food equipment. Key Responsibilities: • Respond to and perform service calls for beverage and hot food equipment., • Conduct installations and preventive maintenance on a variety of units, including:, • Bunn coffee & tea units, • Mastrena, • Lancer FS30 fountain units, • Cornelius DC Pro7 & Viper/FCB, • Ice O Matic, Hoshizaki & Manitowoc, • Water filtration systems, • FBD Slurpee units, • Turbo Chef ovens, • Sanden Vendo units, • Roller grills (APW Wyott & Nemco), • Chili/Cheese dispensers, • CO2 alarms, • Schaerer coffee units, • Troubleshoot equipment malfunctions using standard electrical test equipment (e.g., volt/ohm meters) to identify and implement corrective actions., • Read and interpret schematic diagrams to assist with troubleshooting and repairs., • Some proven Beverage Technician | HVAC | Refrigeration | Electrical | Plumbing experience., • A minimum of 1 year of experience in the field with the listed equipment is preferred., • Strong troubleshooting skills and familiarity with electrical testing equipment., • Ability to read and understand schematic diagrams., • Excellent communication skills and a customer-focused attitude., • Valid driver’s license and reliable transportation., • Willingness to learn; training is available for motivated candidates.Company DescriptionWith over 30 years of experience in the food and beverage industry, our company has built a strong reputation for delivering service that consistently exceeds expectations. We are seeking dedicated individuals who are looking not just for a job, but for a long-term career with a company that values loyalty, professionalism, and growth. We are known throughout the industry for our commitment to quality, and we are looking for technicians who share that commitment—individuals who take pride in their work and strive to build strong, lasting relationships with new and existing clients. We are willing to provide comprehensive training to the right candidate who demonstrates the drive, integrity, and desire to grow with our organization.With over 30 years of experience in the food and beverage industry, our company has built a strong reputation for delivering service that consistently exceeds expectations. We are seeking dedicated individuals who are looking not just for a job, but for a long-term career with a company that values loyalty, professionalism, and growth.\r\n\r\nWe are known throughout the industry for our commitment to quality, and we are looking for technicians who share that commitment—individuals who take pride in their work and strive to build strong, lasting relationships with new and existing clients. We are willing to provide comprehensive training to the right candidate who demonstrates the drive, integrity, and desire to grow with our organization.

Job Description We are seeking an Executive Chef to join our team! Responsible for all food prepared at Canyon of the Eagles (COTE) including the Overlook Restaurant, the Park Store F/B, Eagles Nest Bar, Catering, Kitchen, and other park venues as assigned. Responsible for the development and execution of strategies to drive food and beverage revenues and to make COTE the “Dining of Choice” for travelers and visitors. Must always also provide the highest quality and consistency of food & beverage to the guest and anticipate and exceed guest expectations. Responsibilities: 1. Manage, lead, and efficiently operate all aspects of the food and beverage areas at COTE, with main emphasis on the Overlook Restaurant, the kitchen, park store f/b, bar, catering, and other park venues as assigned. This includes the supervision of staff, training, uniforms, and guest relations., 2. Develop and implement sales initiatives and advertising to enhance revenues for the food and beverage areas., 3. Develop seasonal menus for the dining room, as well as banquet menus, and daily specials. Provide stock control and costing of menus. Assist the guests with special diets or needs. Conduct menu tastings as needed for potential clients. Implement daily pre-shift meetings with staff and introduce daily specials., 4. Mentor and train all food and beverage staff appropriately. Ensure that the dining room and kitchen are working together as a TEAM. All events should appear effortless. Ensure that all food and beverage items are of exceptional quality and are delivered in a timely and professional manner. Inspect all food before it is served to ascertain its appearance, temperature, taste, and portions are correct. Make sure all plates are garnished appropriately according to menu descriptions. Consistently check food served to ensure quality standards and assist on the line as needed., 5. Effectively manage and monitor costs for the food and beverage areas. This includes all budgeted items such as Payroll, Food Cost, Beverage Cost, Linens, Cleaning Supplies, Payroll, and so forth. Conduct inventories and develop ways to reduce costs. Provide continuous inspections of the f/b areas and advise Supervisor of any equipment needed and repairs., 6. Maintain Company and State sanitation requirements along with daily monitoring of equipment use and temperatures. Ensure that appropriate charts and logs, are being completed daily. The kitchen must meet ALL health codes and regulations, license must always be visible, and all food items must be stored and labeled appropriately. Must always maintain clean and well-organized food and beverage areas. Create and monitor a daily, weekly, and monthly cleaning schedule for all designated food/beverage areas. Always maintain safe food handling certification., 7. Utilize the Company purchase order system for budgeted purchases. Properly code invoices and submit to. Follow the standards for wrapping, labeling, and dating all food products, and ensure they are returned to their appropriate storage area. Ensure that all associates are familiar with proper storage of food and chemicals., 8. Assist with the development and implementation of standard operating procedures (SOP) for the food and beverage areas. Enforce company policies with all staff to ensure that Company standards are met and implement accountability for behavior., 9. Effectively implement energy, water, and waste conservation in the food and beverage areas. Monitor pest control, waste and grease removal, and cleaning of hood system. Always maintain key logs and key controls., 10. Make yourself knowledgeable of workers compensation and guest accident reporting procedures. Ensure first aid kits are always full and readily available., 11. Communicate effectively with wait staff, kitchen staff, and all other associates. Ensure that all associates have the necessary supplies and tools to get their jobs done and are in uniform. Assist in training new associates and cross training existing associates according to standards and meeting the demands of the industry. Resolve routine associate issues as needed and bring issues to the attention of the President/CEO as necessary., 12. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Demonstrate safe knife handling skills. Use PPE including cut resistant gloves. Use wet floor signs as needed. Have a thorough knowledge of emergency procedures and ensure staff responds appropriately., 13. Communicate properly and effectively with guest, associates, and managers. Effectively respond to any guest requests and complaints. Work closely with the Guest Services Staff and Managers to ensure all guests and their requests are handled efficiently, including in-room amenity packages and welcome baskets., 14. Maximize food and beverage synergies between all departments at COTE. Assist other related departments as needed. Work closely with the sales team to ensure success with BEO’s and other functions as required, including weddings, special events, packages, and so forth. Attend all scheduled meetings such as weekly BEO/management meetings, staff, and so forth. Maintain a good working relationship with all other areas of operations., 15. In conjunction with other departments, assist with the development and implementation of an annual sales and marketing plan with budget for lodging, food & beverage, recreational services, and other programs and services., 16. Maintain knowledge of the Resort, Calibre, partners, and surrounding areas. Assist with web site development and content for food and beverage menus, catering menus, and special events. Analyze events, activities, and competition. Foster relationships for potential sales opportunities with other designated partnerships or lodging facilities. Develop strategic partners and implement special promotions. Develop special event and promotional opportunities on an as needed basis., 17. Provide weekly, monthly, quarterly, and annual sales and expense analysis and reports to President/CEO., 18. always Maintain a professional and clean appearance and in uniform., 19. Participate in the Company Manager-on-Duty (MOD) program and attend mandatory Company meetings., 20. Establish and maintain an up-to-date level of communication with supervisor on a constant basis. Assist in identifying new business opportunities for COTE and building bench strength for Calibre. Participate and represent the Company with trade and industry organizations and or competitions, including tradeshows., 21. Periodically evaluate and analyze all competitive conditions of other companies and food/beverage/banquets within the locale. Make appropriate recommendations to the President/CEO based on the information gathered. Prepare updated monthly and annual sales forecasts. Stay abreast of current trends and tactics in the food/beverage/meeting industry. Evaluate and review training and development programs to further your education and certification., 22. Perform duties as directed by the Director of Operations, CEO/President of the Company, Chief Financial Officer, or other designees. QUALIFICATIONS: · Minimum of ten (10) years’ experience in the hotel/resort/catering/restaurant culinary industry. · Bachelor's degree or Certification preferred in culinary or related field. · Must demonstrate culinary ability and knowledge in Sanitation and Health Code Requirements. · Must be able to operate all kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and knead. · Lift, carry, or otherwise move up to 20-50 lbs. regularly. Lift, carry, or otherwise move up to 100 lbs. occasionally with assistance. · Must possess oral, written, and listening communication skills and the ability to communicate effectively and proactively with all levels of associates, management, guests, and vendors. · Must be team oriented and able to prioritize job responsibilities according to the needs of the business. Must have the ability to effectively follow-up and communicate results. · Must possess experience in financial management skills with the ability to develop, analyze, and monitor budgets and financial statements, to interpret and forecast business models, and possess knowledge of culinary related activities and venues. · Must be able to travel, hold a valid driver’s license, and provide reliable transportation. · Must possess strong organizational, leadership, and problem-solving skills. · Must be PC and Windows literate. Company DescriptionLocated on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory.Located on 940-acres in the Texas Hill Country, Canyon of the Eagles Nature Park & Resort is approximately one hour west of Austin. We feature 61 guestrooms, RV and tent camping sites, an award-winning restaurant, 3-miles of private lakefront, 16-miles of groomed nature trails, and other nature-based programs and activities, including the fabulous Eagle Eye Observatory.

Job DescriptionSalary: $180-$300k/Annual US Citizenship is required An active TS/SCI with CI Polygraph is required DoD 8570 IAT2 certificate required, i.e. CompTIA Security+ Senior Platform Engineer DPG is seeking a talented and passionateSenior Platform Engineer to support one of our customers premier programs in a classified environment. In this role, you will work closely with a cross functional team of platform engineers and system administrators to design, modernize, and support secure mission infrastructure and cloud enabled capabilities. You will help drive innovation across platform engineering, DevOps, automation, and operational delivery while ensuring solutions align with architecture standards, program objectives, and customer expectations. In this critical role, you will lead the advancement of platform engineering and DevOps practices, helping integrate modern tools, cloud technologies, automation, and processes into a secure mission environment. You will collaborate across engineering and operations teams to improve scalability, performance, security posture, and delivery speed. Note: This position will be filled onsite at an RTX facility in Richardson, Texas. What You Will Do: • Serve as the Senior Platform Engineer for the team, creating capability and feature designs while ensuring alignment with program objectives and delivery commitments, • Work with the Scrum Master and technical teams to execute Agile development and deliver high quality cloud enabled capabilities on schedule, • Support delivery and selloff of completed work to customers, ensuring technical acceptance and stakeholder satisfaction, • Support and maintain a technical roadmap aligned with modern DevOps practices, cloud native architectures, and relevant COTS solutions, • Evaluate emerging technologies, cloud services, and industry trends to continuously improve platform capability, security posture, and team effectiveness, • Support and optimize platform performance, automation, reliability, and scalability across mission environments, • Collaborate with engineers and administrators to integrate infrastructure, tooling, and cloud services into secure program operations Qualifications You Must Have: • Typically requires a BS/BA in a STEM field such as Computer Science, Computer Engineering, Information Technology, or Physics, and 5 years of related experience, • Active and transferable U.S. government issued TS/SCI with CI Poly is required prior to start date, • U.S. citizenship is required, as only U.S. citizens are eligible for a security clearance, • Effective communication skills, with the ability to translate complex technical concepts into deliverable engineering solutions, • Proven experience installing, configuring, and maintaining Red Hat Linux operating systems, • Hands on experience designing, implementing, and integrating cloud infrastructure solutions, preferably with AWS, • Experience with infrastructure automation and configuration management tools such as Terraform, Ansible, and or Chef, • Working knowledge of CI/CD concepts and toolchains such as Jira, Confluence, Jenkins, GitLab, Artifactory, and Helm from a user and integrator perspective, • DoD 8570 IAT Level II compliance such as Security+ CE or equivalent is required Qualifications We Prefer: • Strong working knowledge of infrastructure including servers, networking, storage, and virtualization technologies in enterprise or mission environments, • Advanced experience troubleshooting performance, reliability, and availability issues across Linux based platforms and infrastructure services, • Working knowledge of scripting languages such as Python and or Bash used for automation and operational workflows, • Experience designing and delivering solutions within a DevOps framework, including security integration throughout the software lifecycle, • Strong AWS experience including architecture, deployment, and security of services such as EC2, EKS, S3, CloudWatch, IAM, and VPC, with an emphasis on scalability and cost optimization, • Container and platform engineering experience using Kubernetes and container runtimes such as Docker or Podman, • Working knowledge of integrating CI/CD pipelines and toolchains to support application teams, • Experience integrating and supporting COTS and FOSS products in secured or regulated environments Overview of Benefits: • Company Funded 401k Profit Sharing Plan - 25% of base pay deposited every pay period - Vested day one of employment, • All Health Care Benefits and Premiums paid by company and with company HSA contribution, • Quarterly Equity Share Bonuses, • 250 hours of PTO with up to 40 hours available to be carried over, • Biannual Company Sponsored Events for the employees and their families, • Education Benefits - Cert reimbursement and tuition reimbursement

Job Description We are searching for an experienced executive chef with strong leadership skills to lead El Camino culinary team in the vibrant Marina Arts District in Downtown Corpus Christi, Texas. We are a Tex-Mex location specializing in scratch cooking, sizzling fajitas, cold margaritas, and fresh seafood specials right off the coast. We are an iconic family owned company that has been successful for over the past 40 years. As a part of our future growth strategy, we are looking to hire strong culinary leaders that are experienced in daily restaurant operations, systems, standards, and the development of a deep bench of future leaders. Our Mission: “We exist to enhance the value of the Coastal Bend as a great place to live, work, and visit.” • Compensation: $65,000 to $75,000 annually, • Full-Time, • Health Insurance, Dental, Vision, and Life, • Upward mobility and growth opportunities, • Located in the revitalizing Marina Arts District with easy access to beach and water Candidates for leading the El Camino kitchen operations must have the following attributes: • 3 years of fine dining/upscale casual culinary leadership experience, • Shift management of a minimum of 15 employees, • Manages day to day restaurant operations, ability to manage ordering, production systems, policy enforcement, and inventory, • Must be focused on delivering an exceptional guest experiences and committed to building lasting relationships with our guests, • A self-starter with strong leadership skills that can develop people through excellent communication and coaching skills, • High-level safety and sanitation standards, systems, and inventory management, • A strong culture fit and adaptable to the family run feel, • Detail oriented, stabilizing, and has a good follow-through tenet This position supervises the Sous Chefs as well as the culinary team members of El Camino. Championing strict culinary standards and processes and ensuring the prevalence of the WaterStreet culture is a critical component to the Executive Chef role. Responsibilities include but are not limited to: General: · Managing core menu offerings and assisting with the development of LTO’s. · Responsible for the creation, updating, and refining of recipe systems especially prep recipes and spec book/service recipes. · Managing all vendors and products allowed in the kitchens. Human Resources: · Responsible for recruiting and selecting of top talent · Responsible for the training, developing, coaching, counseling, and disciplining of all culinary personnel. Operational: · Creation of long-term and short-term culinary strategy through regular strategic planning sessions with the General Manager. · Ensure a safe working environment to reduce the risk of accidents. · Manages shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Financial: · Direct responsibility for achieving financial goals set on a yearly basis. · Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs. · Establishes controls to minimize food and supply waste and theft. · 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. Food Safety: · Enforces sanitary practices for food handling, general cleanliness, and maintenance of the kitchens. · Safeguards all food preparation team members by implementing training to increase their knowledge about safety, sanitation and accident prevention. · Must maintain ServSafe certification. This position reports directly to the General Manager with the goal to accomplish the vision for the Culinary Division of the company. Company DescriptionFamily owned and operated company since 1983 with a focus on extreme hospitality located in downtown Corpus Christi, TX.Family owned and operated company since 1983 with a focus on extreme hospitality located in downtown Corpus Christi, TX.

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

Job Description Location: Salary: $90,000-95,000 Other Forms of Compensation: annual bonus 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 Chartwells Higher Education is seeking an energetic and passionate Campus Executive Chef to join our dynamic dining team at ABILENE CHRISTIAN UNVERSITY. In this culinary leadership role, you will be visionary within our campus dining programs and catering. As the culinary expert, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! 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 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1527584 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Salary: $67,500-75,000 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 Chartwells Higher Education is seeking an energetic and growth-minded Executive Sous Chef on our CATERING team at Abilene Christian University. In this culinary leadership role, you are responsible for assisting with the overall success of the food program and catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Menu Planning & Costing: Develop and create customized menus based on client preferences, dietary restrictions, and event themes., • Food Preparation: Oversee the preparation and cooking of food items, ensuring high standards of taste, presentation, and hygiene., • Event Coordination: Collaborate with clients and event planners to ensure that the culinary aspect of events aligns with the overall vision and logistics., • Team Management: Supervise and train kitchen staff, assigning tasks and ensuring efficient operation during events., • Quality Control: Maintain consistency and quality across all catered events through training and coaching of the culinary team., • Health and Safety Compliance: Implement and adhere to health and safety regulations to maintain a safe working environment for staff and guests., • Post-Event Evaluation: Conduct evaluations after events to gather feedback and identify areas for improvement. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Catering experience in restaurants, hotels, corporate dining, education, military, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred., • Significant experience in catering or a similar culinary role, with a strong understanding of food preparation and presentation., • Proficiency in various cooking techniques and cuisines, with a passion for food and creativity in menu design., • Strong leadership and team management skills, with the ability to motivate and train staff effectively. 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1532279 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Job Title: Head Chef Reports to: General Manager Compensation: $135,000 - $150,000 base salary, commensurate with experience Annual Incentive: Up to 10% of base salary, based on performance Relocation Assistance: Provided by the Club Location: Dallas Petroleum Club 1900 North Akard Street Dallas, Texas 75201 About The Club: The Dallas Petroleum Club is a private, member-owned club founded in 1934 by oil-industry leaders. Its membership includes energy-sector executives, oil and gas operators, investors, and landmen, along with lawyers, bankers, traders, and others serving the industry. In 2023, the Club signed a 15-year lease and relocated to the top two floors of Hunt Oil Headquarters in Dallas' Arts District. The Club has been repeatedly recognized for excellence: being recognized as one of the first Platinum Club of America in 1997, and Platinum Club of the World in 2013. The Club today still remains listed among Platinum Clubs of America and Distinguished Clubs with “Elite” status. The Club offers casual and formal dining and elegant event spaces for business meetings, family celebrations, and grand weddings. From a la carte dining, private dinners to celebrations for 250+ guests, all dining receives the personalized attention that defines the Dallas Petroleum Club experience. Some key facts about the Club include: • 1187 members., • $3 Million in F&B revenue., • 17 team members in the culinary team., • 3 F&B outlets., • 250 for seated events., • 200+ events per year., • 1 Kitchen servicing a la carte and banquets., • 12 months open, Sundays closed except for some holidays. For more information on the Club, please visit their website . Position Summary: The Executive Chef of the Dallas Petroleum Club will be a hands-on leader and be responsible for all food and pastry production, menu creation, presentation, and delivery for both a la carte and event dining, ensuring members and guests enjoy and experience exceptional food presentation and cuisine. The Executive Chef will be responsible for leading, developing, directing, overseeing, training, mentoring, coaching, and assisting the culinary team, establishing and monitoring budgets, purchasing and inventory management, fostering collaboration between the front-of-the-house and back-of-the-house, and ensuring the culinary work environment is safe, sanitary, and in full compliance with local, state, and federal regulations. Responsibilities Include: • Deliver a consistent and elevated culinary program by creating and implementing diverse menus for a la carte dining that preserve the Club's traditional items and provide a culinary experience that reflects local trends and global influences., • Create menus for an array of private and Club events that align with themes, expectations, and budgets, and deliver cuisine that is exceptional with consistent quality and presentation., • Recruit, retain, and assist a talented culinary team through effective leadership, direction, oversight, training, mentoring, and coaching., • Research, develop, and implement standard recipes and techniques for food production and presentation to ensure high quality and consistency, while minimizing food cost and waste., • Create, recommend, implement, and manage the culinary budget. Recommend, implement, and meet financial metrics, labor expenses, and make adjustments as necessary., • Direct and manage purchasing and inventory, and implement policies, procedures, and technology to manage waste, rotation, and financial performance., • Create and establish a team environment where front of house and back of house work as one team, and the team strives to and responds to unique/off-menu membership requests., • Have a visible presence to the membership and guests, engaging with members and guests, welcoming feedback, and effectively responding to complaints by immediate communication and optimum resolution., • Serve as a member of the Club's leadership team, acting as a strategic and operational partner., • Culinary experience at a prominent club, luxury hotel, or restaurant known for its quality, versatility, and complexity of food concepts., • Culinary experience with casual and fine dining menu creation, food production, and presentation in both à la carte and event dining., • Culinary experience, with knowledge, interest, and desire to introduce evolving local, regional, and international trends., • Experience in leading, developing, directing, overseeing, training, mentoring, and coaching a culinary team., • Be highly organized, with the desire and ability to plan ahead and seamlessly execute in areas such as menu planning, event preparation, and weekly features, and in maintaining a clean and presentable kitchen., • Proficiency in Microsoft Office, including Word, Excel, Outlook, and PowerPoint, payroll systems, and point-of-sale systems., • A group health insurance program that covers 90% of the individual's premium., • 401 (k) retirement plan with both traditional and Roth IRA options and club matching contribution., • 3 Weeks of paid time off in the first year of employment, increasing to four (4) weeks after one year of service., • 1 Week of paid sick leave., • Club covers reasonable expenses paid for professional association dues, certifications, and continuing education., • Club provided meals.

Job Description Job Title: Banquet Captain Classification: Non-Exempt Role Description Dallas Country Club is currently seeking qualified individuals for Banquet Captain position, to support the Banquets Manager in servicing our members, guests, and wedding coordinators/planners. This candidate must have excellent verbal communication skills, the ability to lead, as well as follow direction and must be a team player. This person must be motivated, highly organized, and visible. Must possess and demonstrate a sense of resourcefulness and anticipation through resolving Member and guest needs. She/He will oversee banquet staff for scheduled events, issue bar inventories, and perform daily opening/closing task completion. Key Responsibilities • Work closely in planning with the Banquets Manager and staff., • Work closely with Banquet Chef & Culinary team for event setup & execution., • Coordinate room set ups based on Banquet Event Order and Member needs., • Walk all banquet areas at the beginning of their shift and complete set up prior to host arrival., • Monitor pre-function interior/exterior space for cleanliness., • Must have understanding on how to read and execute a Banquet Event Order., • Make sure all meeting rooms are set accordingly to the BEO’s and are always clean and tidy., • Daily recap of all event information submitted to Assistant GM and Food and Beverage team., • Ensure all staff arrive on time and are in proper uniform based on the event., • Plan, delegate, and deliver top level service to all banquet functions., • Checking out and checking in beverage requisitions for bars., • Ensure the entire banquet service team is knowledgeable of all event information (BEO)., • Communicate effectively with Event Management, Members, Guests, Banquet Chef, Front of House Management/Supervisor team on all Banquet needs., • Cover dining room MOD shifts during slower periods. The ideal candidate will have the following experience, skills, and knowledge: • Three years minimum experience in a higher volume supervisory banquet role, preferably in a club or hotel setting. Highs School Diploma or equivalent required. Bachelor’s degree in hospitality or equivalent preferred. • TABC certified required., • A working knowledge of ala carte and fine dining outlets is beneficial., • Knowledge of Microsoft Excel and Word., • Requires excellent oral and written communications skills., • Comprehend reading materials, speak, read and write English., • Neat in appearance and well groomed., • Always demonstrate an approachable and professional demeanor., • Cultivate a work environment of trust and inclusivity., • Able to make assessments of every function and respond to its unique needs., • Strong delegation skills., • Maintain proper associate uniform standards., • General audiovisual knowledge helpful., • Outstanding oral and written communications skills., • Ability to manage large banquet Team, with multiple occurring functions., • Must have Wine & Bar service knowledge., • Maintain a clean, safe and environmentally responsible work environment. The ideal candidate will have the following competencies and qualities: • Must be a self-starter., • The employee must regularly lift and/or move up to 10 pounds., • The employee must frequently lift and/or move up to 50 pounds., • To ensure superior service and sanitation standards, all rooms and table top utensils must be detailed and presentable prior to every function., • Make sure all equipment is in working order for the department., • Requires problem solving abilities., • Maintain a clean, safe and environmentally responsible work environment. Dallas Country Club is an Equal Opportunity Employer that does not discriminate based on sex (including gender identity, pregnancy, childbirth, or related medical conditions), gender, race, religion, ethnicity, national origin, political affiliation, citizenship status, physical or mental disability, genetic information, marital status, age, sexual orientation, military service, veteran status, or any other status protected by federal, state, or local laws. The company's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.

Job Description Salary: Pay Grade: 14 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: Working as a Senior Catering Director for the Company will allow you the opportunity to work with GREAT people like yourself! You will be responsible for managing the catering department, overseeing all internal and external catering for the account, managing client relationships, along with ensuring that the food and service at the functions is of superior quality. Key Responsibilities: • Trains catering staff in service techniques, menu presentation and customer service, • Tracks and monitors the labor and food cost for each event, • Maintains excellent client relationships, • AS degree preferred, • Three to five years of foodservice management experience preferred, • Catering experience is required, • Strong leadership and communication skills Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description 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 Sous Chef with Vandelay Companies, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level. You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience. What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands-on exposure to high-level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement. In this role, you will support menu execution, manage day-to-day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work Core Responsibilities * Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness * Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution * Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines * Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels * Maintain proper food handling practices, including cooking temperatures, storage, and labeling * Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen * Assist in recruiting, interviewing, hiring, and onboarding new team members * Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen * Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service * Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards * Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency * Complete and submit all required reports, documentation, and operational updates accurately and on time * Ensure full compliance with all local, state, and federal regulations * Support performance management and uphold company standards related to accountability and team culture * Attend and actively participate in weekly manager meetings 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 culinary 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 concepts * Professional development and career growth * Robust Manager in Training program * All Vandelay 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.

Job Description REAL Food re-fined. Kitchen Supervisor - Senior Living | Location: Dallas, TX 75251 Compensation: $21-$24 per hour| Full-Time Schedule: Sunday-Thursday, hours TBD Job Summary We are seeking a skilled and motivated Kitchen Supervisor to join our senior living dining culinary team. As the Kitchen Supervisor, you will support the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. The individual who takes on this role will play a key part in delivering nutritious, appealing meals to residents, staff, and visitors while maintaining compliance with organizational dietary guidelines. What You'll Do • Help ensure resident and client satisfaction with food production., • Communicate on various levels including management, client, resident, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Perform all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • 3 (three) years prior professional kitchen leadership experience preferred., • 1 (one) to 2 (two) years prior senior living, hospital, or healthcare experience a plus., • Experience with high-volume meal service and structured mealtimes a plus., • Strong leadership and communication skills., • Knowledge of therapeutic diets, dietary restrictions, nutrition standards, and food safety regulations., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs,, • Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • A supportive, collaborative work environment, • Opportunities for growth and advancement Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Position: Executive Chef, Steakhouse concept Compensation: $120,000–$135,000 base salary + bonus potential Schedule: Full-time | Service-driven schedule Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives Role Summary: We are conducting a confidential search for a highly skilled and driven Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing, high-performing hospitality group. This role serves as the senior culinary leader, responsible for overseeing all kitchen operations while acting as a key partner to front-of-house leadership. The Executive Chef will bring a strong balance of creative vision and financial discipline, ensuring an exceptional guest experience while maintaining operational excellence. The ideal candidate thrives in a fast-paced, competitive environment and brings a deep understanding of fine dining standards, seasonal menu development, and team leadership. What you bring to the table: • Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment, • Strong expertise in menu development, with a focus on seasonal ingredients and evolving guest preferences, • Hands-on leadership style with a commitment to consistency, presentation, and execution, • Experience managing inventory, purchasing, and vendor relationships with a focus on cost control, • Strong financial acumen, including P&L oversight, budgeting, forecasting, and labor management, • Ability to collaborate cross-functionally with front-of-house leadership to ensure a seamless guest experience, • Deep knowledge of food safety, sanitation, and kitchen operations best practices, • Proficiency with restaurant systems and tools related to scheduling, reporting, and inventory management, • Ability to operate effectively in a fast-paced environment while maintaining high attention to detail Why you’ll love working here: • Opportunity to lead within a modern, chef-driven concept, • Competitive compensation with bonus potential tied to performance, • Strong support from an experienced and growth-oriented leadership team, • A culture that values innovation, accountability, and culinary excellence, • Opportunity to make a meaningful impact on menu direction and kitchen operations Required Work Experience: • 5–10 years of experience in an Executive Chef or senior culinary leadership role, • Background in fine dining or elevated, chef-driven restaurant environments, • Proven track record of managing kitchen operations, team performance, and financial results, • Experience with budgeting, forecasting, and cost controls in a high-volume setting Preferred Work Experience: • Experience working within multi-unit or growth-oriented restaurant groups, • Familiarity with restaurant management systems for scheduling, inventory, and reporting, • Exposure to special events, menu launches, or concept development initiative Personal Qualities: • Passionate culinary leader with strong integrity, • Creative, detail-oriented, and quality-focused, • Collaborative and team-driven leadership style, • Strong communicator with the ability to lead through influence, • Adaptable and solutions-oriented in a dynamic environment

Job Description REAL Food re-fined. Executive Sous Chef - Luxury Senior Living | Location: Dallas, TX 75214 Compensation: $67,000 annually + 5% bonus potential| Full-Time Schedule: Tuesday-Saturday (but can vary.) Must be able to work weekends and holidays. Job Summary We are seeking a highly motivated Executive Sous Chef to turn fresh ideas into unforgettable dining—partnering with the Executive Chef to lead the brigade, craft inspired menus, and deliver show‑stopping quality and presentation every service. This role combines culinary leadership with a strong understanding of nutrition, food safety, and hospitality. The Executive Sous Chef will supervise kitchen staff, contribute to menu planning, and help create an unforgettable dining experience. What You'll Do • Assist in preparing and executing seasonal menus that reflect resident preferences and nutritional needs., • Oversee daily back-of-house operations for efficiency and consistency., • Supervise and support Sous Chefs, line cooks, and prep staff., • Lead hiring, training, performance management, and staff scheduling., • Ensure timely execution of menu items and catered events., • Drive menu planning, recipe development, and standardization., • Uphold food quality, taste, and presentation standards., • Incorporate culinary trends and resident feedback into menu innovation., • Foster a positive kitchen culture and team morale., • Enforce HACCP and local health regulation compliance., • Maintain clean, organized, and sanitized kitchen environments., • Conduct food safety training and monitor handling practices., • Manage ordering, inventory, and vendor relationships., • Control food and labor costs; reduce waste through smart portioning., • Collaborate with Executive Chef, front-of-house, and other departments., • Support planning and execution of special events and large functions., • Address service issues and implement operational improvements., • Maintain confidentiality and contribute as a key member of the management team., • Partner with culinary leadership in kitchen planning, goal-setting, and compliance., • Step in for the Executive Chef as needed to ensure smooth operations., • Other duties as assigned. What You Will Bring • Culinary degree from an accredited program preferred., • Minimum 3–5 years of high-volume culinary experience in a professional kitchen, ideally in senior living, healthcare, or hospitality., • 2–4 years of experience in a sous chef leadership role in hospitality, healthcare, or similar setting., • Strong culinary skills and experience with a variety of cooking methods (roasting, braising, sautéing, grilling, etc.)., • Ability to manage inventory, costs, and vendor relationships., • Proficiency in using kitchen equipment and recipe management systems., • Understanding of mathematics, including fractions, percentages, ratios, and proportions., • Ability to interpret instructions in written, oral, diagram, or schedule form., • Strong leadership and team-building skills., • Excellent communication, organization, and time management skills., • Knowledge of nutrition, therapeutic diets, and senior-friendly cuisine., • Genuine passion for serving older adults and enhancing their quality of life., • Ability to walk or stand for extended periods during shifts., • Ability to lift up to 40 pounds frequently., • ServSafe® and State Food Handler Card (if applicable) required., • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionCompany Description Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 26 major cities in the US including New York, San Francisco, LA, Chicago, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual. This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Handmade Pasta, Cheese Making, Choux Pastry, Sushi, Ramen, Pad Thai, Spanish Paella and Spanish Tapas. The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Job Description REAL Food re-fined. Food Service Director - Senior Living Community | Location: Houston, TX 77077 Compensation: $100,000 annually + 10% bonus potential | Full-Time Schedule: TBD Job Summary We’re seeking a high‑impact, hands‑on Food Service Director to lead a large, complex senior living community with multiple dining venues, a retail concept, and a robust catering program. This is a visible leadership role for a proven change maker—someone who thrives in fast‑paced environments, drives consistency, holds teams accountable, and elevates both people and performance. The Food Service Director brings Executive Chef‑level expertise and strong operational leadership to deliver an exceptional dining experience while building a culture of excellence, ownership, and continuous improvement. This role requires confidence in client and resident interaction, sound judgment in problem‑solving, and the ability to lead through complexity with clarity and empathy. What You'll Do • Provide overall leadership for all food service operations, including fine dining, retail service, and high‑volume catering within a large CCRC environment, • Drive consistency, standards, and accountability across culinary execution, service, sanitation, and operational practices, • Serve as a visible leader within the community, engaging regularly with residents and clients to address concerns, solve problems, and enhance the dining experience, • Lead, coach, and develop a diverse team through clear expectations, strong people management, and performance accountability, • Oversee food safety, sanitation, quality improvement, and infection control while ensuring compliance with all regulatory requirements, • Manage high‑volume catering operations, special events, and retail service with a focus on quality, timing, and presentation, • Apply strong business acumen to control food costs, manage inventory, reduce waste, and support financial goals, • Collaborate effectively with internal stakeholders and external partners to align service delivery with community expectations, • Bring Executive Chef‑level expertise, including scratch cooking experience in fine dining, country club, or comparable high‑volume environments, • Adapt quickly to change, proactively identify opportunities for improvement, and lead teams through transitions with confidence, • Perform other duties as assigned to support the success of the community What You Will Bring • B.S. or A.A. degree in Food Services Technology/Hospitality Management or Culinary Arts; or four (4) years of Culinary and Operations related experience, required, • Five (5) to seven (7) years of direct food service operations management experience with inventory and purchasing knowledge, • Exceptional leadership skills with a knack for driving operational excellence, • Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Previous P&L accountability or contract-managed service experience is desirable, • Skilled in change management and process improvement, • Strong ability to uphold compliance and culinary standards, • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet, • ServSafe® Certification and State Food Handler Card, required, • Ability to successfully pass a criminal background check (State and Federal) and a drug screen, • Ability to provide documents for work authorization Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! • Life/Work Integration, • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Paid Holidays, • Health & Wellness, • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.), • Financial Wellness, • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D, • Plus, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonuses, • $16K annually in monthly kicker bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • 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) As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment, • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description At least one-year Asian restaurant experience. 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.

Job Description Cooks You are the culinary artist who transforms the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity but you thrive in such an environment, while working safely and following the established protocols. You are a professional – knowing how much to order to stay in budget, how much to prepare based on the house count, how to keep a clean kitchen, and how to handle food safely. The Chef has a great kitchen team and you are someone who contributes to that greatness while learning new skills and developing your expertise. In the role of Cook you will: • Be Great at What You Do – If the Lead Cook, you are a role model in the kitchen for all other staff and have mastered their jobs and are able to train or assist them as needed. As a Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If a Pantry/Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile – an important job., • Be a Team Player – The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy., • Be an Everything Clean and Organized Fanatic – Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step., • Be a Safety & Security Agent – following your hotel’s established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed. Job Requirements Depending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles. Culinary training in a college setting preferred. Physical requirements include the ability to use various pieces of kitchen equipment efficiently and safely. This job must perform medium work – exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - the ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met) Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As a Cook you will display an openness and willingness to learn all things pertaining to your professional development., • Provide full cooperation to the Sous Chef and Chef de Parties on duty to ensure the highest level of production., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Follow kitchen policies, procedures and service standards., • Ensure all EHC and Servesafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Actively share ideas, opinions and suggestions in daily shift briefings., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure storeroom requisitions are accurate., • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Previous experience in the Culinary field required., • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team. This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description At Cousin Louie’s, third-generation chef, Louis Ciola III, features some of his favorite family recipes alongside hand-made pasta and Italian specialties made fresh daily in a timeless casual atmosphere. We are looking for people who love the extraordinary, not the ordinary. NOW HIRING LINE COOKS, PREP COOKS, SALAD COOKS, PIZZA COOKS / PIZZA MAKERS If you have a commitment to creating the best quality dining experience for our guests and the drive to succeed, we want to hear from you! We can offer you: • Great Earning Potential, • Flexible Hours, • Awesome Work Environment!!!, • Hands-on Training, • Growth Potential and Career Advancement We are a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Employee discounts, • Opportunity for advancement Liberty Kitchen is a neighborhood restaurant known for fresh oysters, thoughtfully prepared dishes, and a lively yet refined atmosphere. Key Responsibilities • Support the Executive Chef in daily kitchen operations by coordinating service execution, prep production, and staffing to ensure smooth, efficient shifts. Step in to lead all kitchen operations during the Executive Chefs absence, • Maintain consistency, quality, and presentation of all menu items by enforcing recipes, portion control, and plating standards, • Uphold food safety, sanitation, and health code compliance by monitoring proper food handling, cleanliness, and kitchen procedures, • Manage inventory, ordering, and food storage to maintain accurate pars, control waste, and ensure product freshness, • Lead, train, and motivate kitchen staff through hands-on coaching, clear expectations, and consistent accountability, • Enforce an organized, efficient kitchen that meets company and health department standards, • Monitor food quality, ticket times, and service flow during peak periodsQualifications & Experience, • 2 years in a Sous Chef or similar kitchen leadership role, with experience supervising line cooks, prep teams, and service execution., • Valid Food Handler Certification and TABC Certification required., • Experience with inventory management, ordering, waste reduction, and basic food and labor cost controls., • Demonstrated ability to lead line cooks and prep teams, provide hands-on training, and support daily kitchen execution., • Demonstrated proficiency with kitchen management and operational systems, including inventory platforms, scheduling tools, and standard business applications.Physical Abilities, • Move, lift, carry, push, pull and place objecting weighing less than or equal to 45 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual activity, • Stand, sit, or walk for an extended period or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stopping, • Requires manual ability to use, carry, and operate all necessary equipmentBenefits & Perks, • Competitive Pay, • Flexible Schedules, • Growth Opportunities, • Pharmacy & Restaurant Discounts, • Available discounts, rewards, and perks on thousands of personal purchases such as entertainment, gym memberships, electronics, and travel., • Free movies at Star Cinema Grill, • Potential for Medical, Dental & Vision benefits, • 401K Retirement Savings Program, • Employee Referral Program

Job Description 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 Chartwells Higher Education is hiring an energetic Sous Chef for the Clark Nutrition Center (Athletics) at TEXAS A&M UNIVERSITY. In this leadership role, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. 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 Certain positions may require Florida Level 2 background screening. Details: Req ID: 1526918 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Position Title: SOUS CHEF - Memorial Hermann-Texas Medical Center, Houston, TX Pay Grade: 12 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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. 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1526749 Morrison Healthcare WENDY GRAY [[req_classification]]

Job DescriptionJob Description: Reports To Kitchen Manager/Sous Chef Job Summary Support Senior management in the operations of the kitchen to Magnolia standards with specific focus to line operations. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with our mission statement- “to create a dining experience so enjoyable the guest can’t wait to come back.” Lead and coach the team towards achieving exceptional guest service by monitoring food quality and consistency. Assume the role of liaison between BOH and FOH, in absents of chef/sous. Understand and comply with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures. Follow and enforce proper storage of food- FIFO Complete opening and closing checklists along with daily line checks and follow up on any areas that need to be addressed with team and management. Supervise line operations and cooking to help shifts run smoothly; assist fellow cooks and kitchen staff with various tasks as needed. Inform supervisors when equipment is not working properly and when food and supplies are getting low; update prep list Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Tools for Success:In-depth skills and knowledge of all kitchen operations A true desire to exceed guest expectations in a fast-paced customer-oriented environment Line Success:\t Showing up early before scheduled shift.\t Turning all equipment first thing\t Checking temps of all coolers, walk-in, freezers and logging in temp log.\t\t Waste buckets in place\t\t\t Line check complete, 100% ready to open by 7am Flow of line, ensuring all food coming out together, selling fresh hot food. Ensure proper safety and sanitation of all kitchen facilities and equipment: \t Sanitation buckets \t\t Proper hand washing and glove changing procedures.\t Beard/hair nets in place\t\t\t\t Dry towels Understand prep list to make sure operations doesn’t run out of items. Review Chef to-do list and understand what items are to be done on certain days. Have general understanding of food cost and work with team to help reduce waste. Minimum QualificationsOne or more years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Able to communicate effectively with managers and kitchen personnel Possess strong leadership, organization, relationship skills, and be prepared to accept accountability for actions. Experience with training, basic financial management and customer service. Able to use computer software programs. Able to work in a standing position for long periods of time (up to 5 hours)

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Schedule: Part Time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration.

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. At The Greenleigh, culinary excellence is built on precision, creativity, and teamwork. The Sous Chef serves as the second-in-command in the kitchen, supporting the Chef de Cuisine in leading daily operations while ensuring every dish reflects quality, consistency, and care. This role blends culinary talent with operational leadership — assisting in menu execution, mentoring the team, and maintaining a kitchen culture rooted in professionalism and pride. Requested Tasks • Assist in menu planning, execution, and daily management of kitchen staf, • Collaborate on the development and testing of new recipes to ensure creativity and consistenc, • Ensure the kitchen operates efficiently and food is delivered on time and to standar, • Oversee kitchen operations in the absence of the Chef de Cuisin, • Monitor food preparation and presentation to maintain quality and brand standar, • Address and resolve operational challenges quickly and effectively, • Train and mentor kitchen team members on culinary techniques, food safety, and presentatio, • Support inventory management and ordering to maintain appropriate stock level, • Prior experience as a Sous Chef in an upscale dining or hotel environment highly preferred, • Strong knowledge of food preparation techniques and kitchen operations, • Proven leadership and communication skills, • Ability to thrive under pressure and manage multiple priorities, • Detail-oriented with a patient, steady leadership style, • Keen eye for cleanliness, efficiency, and presentation, • Ability to stand, walk, and work with kitchen tools and equipment for extended periods 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 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 Dessert Cook Position Overview: The Dessert Cook is responsible for preparing and plating desserts according to recipes and restaurant standards. The ideal candidate has a passion for pastry, an eye for detail, and a commitment to producing visually stunning and delicious desserts. Key Responsibilities: • Dessert Preparation:, • Prepare a variety of desserts, including cakes, pastries, and ice cream, following established recipes and presentation standards., • Ensure that all desserts are fresh and visually appealing, with attention to taste, texture, and appearance., • Assist in the development of new dessert menu items, including seasonal offerings., • Baking and Finishing:, • Operate kitchen equipment such as ovens, mixers, and blenders to bake desserts., • Plate and garnish desserts in an attractive manner before serving to guests., • Inventory and Supplies:, • Monitor and manage dessert ingredients and supplies, ensuring they are fresh and in stock., • Report any shortages or equipment issues to the kitchen manager., • Cleanliness and Organization:, • Maintain a clean and organized work area, including all baking and plating tools., • Previous experience as a dessert cook, pastry chef, or baker is required., • Knowledge of various baking techniques and a passion for creating high-quality desserts., • Ability to work efficiently in a fast-paced environment., • Strong attention to detail and a creative approach to plating., • Availability to work evenings, weekends, and holidays.

Job Description Ring the dinner bell! The Haywire & The Ranch brand is looking for our next great Line Cook! Company's Comin' and that means we need a Line Cook who treats our Guests like family joining us for Sunday dinner. Everybody’s taken care of here and welcomed with open arms. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. We provide a locally sourced menu that guests can depend on every time, so cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Possess a Texas-sized hustle paired with genuine hospitality, • Pride themselves on attention to detail to make sure every menu item has been prepared correctly and every detail is perfect, • Know the cooking techniques and menu builds like the back of their hands, • Understand the importance of a clean, safe and sanitary kitchen environment and take the safety of the food, guests and team seriously, • Inspire their teammates to ask them for help, • Understand the balance of Texas hospitality and efficiency, • Minimum one (1-2) years line cook experience preferred, steak house experience a plus, • Must be able to read and understand tickets and recipes, • Stand for long periods of time & be able to lift a minimum of 50 pounds, • Properly use a knife and other equipment required to execute necessary tasks