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Job Description As Pangea continues to grow and maintain high service standards, we are seeking a Dishwasher / Busser to support both our kitchen and front-of-house teams. This role is essential to keeping our operation running smoothly, ensuring clean, organized workspaces, and helping deliver a great experience for every guest. The right candidate will play a key part in supporting service flow, maintaining cleanliness, and contributing to a strong team environment where everyone succeeds together. Dishwasher / Busser – Responsibilities • Maintain cleanliness and organization of all dishes, glassware, utensils, and kitchen equipment, • Operate dishwashing equipment safely and efficiently; hand-wash items as needed, • Keep dish area clean, stocked, and running smoothly during service, • Assist front-of-house by bussing and resetting tables quickly and thoroughly, • Clear used dishes, glassware, and trash from tables and service areas, • Support servers and hosts by maintaining clean dining areas and service stations, • Refill water, assist with table maintenance, and help turn tables efficiently, • Take out trash, recycling, and cardboard according to sanitation standards, • Maintain cleanliness of restrooms, floors, and back-of-house areas as assigned, • Follow all health, safety, and sanitation guidelines, • Step in to support kitchen or FOH teams as needed Dishwasher / Busser – Qualifications • Previous restaurant or service experience preferred, but not required, • Strong work ethic with a team-first mentality, • Ability to work efficiently in a fast-paced environment, • Attention to cleanliness, organization, and detail, • Dependable, punctual, and positive attitude, • Ability to stand for long periods and lift up to 50 lbs, • Willingness to work nights, weekends, and holidays, • Ability to follow direction and take coaching, • Food handler certification (or ability to obtain one) Company DescriptionPangea is a chef and hospitality driven restaurant built on excellence and genuine connections. We believe that service is a craft - something learned, practiced, and perfected everyday. At Pangea, we don’t just serve guest; we create memorable experiences through disciplined training, strong teamwork, and a culture that values pride in performance. Our team is supported by clear systems, hands on leadership, and real opportunities for growth. Whether you’re starting your hospitality journey or looking to elevate your career, Pangea offers a place where hard work is recognized, skills are sharpened, and passion for service is rewarded. If you care about people, take pride in your work, and want to be apart of something special - We’d love to meet you. We are accepting walk in interviews Tuesday -Friday 10am-4pm.Pangea is a chef and hospitality driven restaurant built on excellence and genuine connections. We believe that service is a craft - something learned, practiced, and perfected everyday. At Pangea, we don’t just serve guest; we create memorable experiences through disciplined training, strong teamwork, and a culture that values pride in performance. Our team is supported by clear systems, hands on leadership, and real opportunities for growth. Whether you’re starting your hospitality journey or looking to elevate your career, Pangea offers a place where hard work is recognized, skills are sharpened, and passion for service is rewarded. If you care about people, take pride in your work, and want to be apart of something special - We’d love to meet you. We are accepting walk in interviews Tuesday -Friday 10am-4pm.

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description. To Support the Head Chef in the efficient management of the kitchen at all times. • Day to day involvement to a high standard, in compliance with client contract., • To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager, • To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins., • To make certain the highest standard of food quality, presentation and service are achieved and maintained., • To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs., • To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers., • To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation., • Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas., • To assist with carrying out stock-takes as appropriate., • To assist Head Chef in evaluating the training needs of all kitchen staff., • As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard., • To review the kitchen hazard list every week with the Head Chef., • To maintain good communications and working relationship with your client, customers, and all staff., • To ensure that all staff rigorously enforce to the Company Dress Code daily., • The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit., • Ability to lead kitchen operation in Head Chef?s absence., • Ability to balance multiple tasks., • Ability to deal and communicate optimally with staff and customers at all levels., • Ability to follow accurately and issue instructions, written or oral., • Strong people leadership skills., • NVQ Level 1,2 & 3 or equivalent, • Basic Food Hygiene, • 1-2 years? experience in a professional kitchen or productive catering, • Experience of purchasing and profit optimization., • Experience in industrial catering., • Experience of H.A.C.C.P documentation, • Experience of menu planning, • Dedication and self-motivation, • Good reliability and time keeping., • To work on own initiative or as part of a team, • Courteous manner, • Flexible approach to hours and duties Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

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

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

The Executive Sous Chef is responsible for overseeing culinary staff and developing and executing culinary solutions to meet production, presentation, and service standards. The Executive Sous Chef will apply culinary techniques to food preparation and manage the final presentation and service of food. Compensation & Relocation: Aramark is pleased to offer a competitive compensation package for this role, which includes a sign-on bonus and relocation assistance for candidates outside of the Houston, TX area. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? • Requires a culinary degree or equivalent 4+ years of culinary experience in a management role, • Previous experience in high volume special events culinary operations strongly preferred, • Requires advanced knowledge of the principles and practices within the food profession, • Ability to maintain effective client and customer rapport for mutually beneficial business relationships required, • Requires strong multitasking, organizational, communication, and leadership skills, • Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

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

Executive Chef Opportunity – Join a Growing Hospitality Team Corporate Hospitality Housing (CHH) is seeking an experienced and dedicated Executive Chef to lead our culinary operations. Qualifications Minimum of 5 years of culinary leadership experience (Executive Chef experience is a MUST).

MML Hospitality is seeking a dynamic and passionate Executive Chef to lead our teams.

Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service . Train and mentor kitchen staff, fostering a positive and professional work environment. Collaborate with the front-of-house team to ensure seamless coordination between kitche

Strategic Solution Partners (SSP) is searching for task force Sous Chef candidates.Contractors that are willing to travel, work in fast-pace environments, easily adaptable, approachable, fast learners and are result driven – this opportunity is for you.This is a 100% Task Force travel position

The Executive Sous Chef will drive the restaurant's vision by utilizing the Leadership Roadmaps with all managers and ensuring that all managers consistently use the established tools, Success Roadmaps, and performance assessments. The Executive Sous Chef will oversee the Culinary Operation and will

Provide hands-on leadership and direction for Culinary Operations to include all outlets and banquet kitchen. Manage schedules, payroll, labor and food costs for Culinary & BOH staff.

Murray's is an upscale neighborhood restaurant featuring a focused wine & beverage list and a tight menu of innovative small plates & artisan pizzas. Instagram: @murrayspizzaandwine.

Description Summary: CHRISTUS Health at CHRISTUS Good Shepherd Medical Center in Longview, Texas, and is hiring a Full-Time Certified Registered Nurse Anesthetist (CRNA). This is a hospital-employed W-2 opportunity, providing a chance to join a cohesive and collaborative anesthesia care team. With the recent opening of an additional Surgery Center and an Orthopedic & Sports Medicine Institute, there are exciting opportunities for CRNAs to contribute to the expansion of our services. Responsibilities: Join a cohesive and collaborative anesthesia care team Contribute to the broad case mix including surgery, orthopedics, sports medicine, and more Experience a supportive environment that values teamwork and mutual support. Competitive Compensation Package: Competitive Starting Salary for experienced CRNAs; New Grads welcomed: Opportunities to earn more. Guarantee of 40 hours/week pay with guaranteed scheduled premium hours. Premium Pay rate of $200/hour for any hours over 40 in a workweek. Shift Differential Pay for Evenings, Nights, and Weekends. Holidays at 1.5x pay rate. Sign-On Incentive Up To $55,000. Student stipends. Excellent CHRISTUS Health Benefits Package: 403(b) Retirement Account with Employer Match. Generous Paid Time Off received upfront. Additional 40 Hours of CME Time Annually. Annual CME Allowance of $2,500. Malpractice Coverage ($1,000,000 per claim/$3,000,000 aggregate). Comprehensive Medical, Dental, Vision, Short-Term Disability & Wellbeing Benefits. Voluntary Options such as Home, Auto & Pet Insurance. Public Service Loan Forgiveness eligible employer. Chef-curated dining for Advanced Practitioners. Work-Life Balance Benefits: High level of autonomy for CRNAs. Broad case mix excluding hearts. Independent OB Coverage with plenty of epidurals and spinals. Excellent MDA/CRNA rapport with MDA support and encouragement of autonomy. No overnight OR call; in-house OB coverage only. Shared model with a master rotation for extreme flexibility in scheduling. Location Highlights: East Texas offers numerous lakes, and excellent hunting & fishing. Outstanding public and private school systems. Easy access to Dallas & Shreveport nightlife and shopping. Recruiter: Dee Dee Fowler Email: Text: 903.237.9418 Requirements: Must be licensed in the state of Texas or be eligible to be licensed. Work Type: Full Time

Executive Chef experience at a nationally recognized fine-dining restaurant with a strong private events operation. Seventy is expanding to Houston and seeking an experienced, driven and passionate Executive Chef to lead and build our culinary program in Houston, Texas. The Executive Chef will overs

Neighborhood Sushi provides guests an approachable sushi experience with influences of Texas flavors, Japanese design and Austin hospitality. Neighborhood Sushi is part of the locally owned and operated MML Hospitality group. We are looking to add a full time Sushi Chef to our team.

Executive Chef Cibolo Creek Ranch Located south of Marfa, TX (Big Bend region) Summary of Job Responsibilities: • Leads kitchen team, • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, • Oversees and organizes kitchen stock and ingredients, • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance, • Keeps cooking stations stocked, especially before and during prime operation hours, • Hires and trains new kitchen employees to restaurant and kitchen standards, • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns, • Supervises all food preparation and presentation to ensure quality and restaurant standards, • Verifies that food storage units all meet standards and are consistently well-managed, • Manages menu creation, • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Job Requirements: • Bachelor’s degree or Associates in Culinary Arts preferred, • Fluent in Spanish or high proficiency, • 5 to 7 + years’ experience in F&B, plus prior staff management experience, • Previous Restaurant Experience and Restaurant Industry Knowledge, • Professional communication skills, oral and written, • Prior Executive Chef or Sous Chef experience, • Ability to work in a high-energy, demanding environment. Ability to respond to both verbal and visual commands., • Organization and leadership skills, • Demonstrates strong leadership skills and is a team player, • Works well under pressure, • Ability to effectively solve problems, • Able to take direction and hold staff accountable, • Computer Competency (MS Word and MS Excel), • Able to work independently with little supervision and direction, • Remote property experience is highly desirable Work Environment / Physical Requirements: • Direct contact with guests, management and employees, • Requires high degree of professional conduct and ability to be flexible in a changing environment, • Must be able to carry loads greater than 35 pounds, and be able to transport up to 50 pounds regularly., • 90% of time standing and 10% of time sitting., • Excellent attendance, including weekends and holidays, is required with schedule flexibility determined by business needs., • Temporary housing provided for up to 60 days to allow for immediate relocation. #LI-CM3

Sous Chef — Maggiano's Little Italy Why Maggiano's? At Maggiano's, we believe great food brings people together. Our scratch-made Italian-American classics and warm, family-style hospitality have made us a destination for life's most meaningful moments — from anniversaries and graduations to everyday dinners that become lasting memories. Rooted in the tradition of 1940s Little Italy dinner houses, we blend timeless recipes with quality ingredients and genuine hospitality. We call it "approachable elegance" — an upscale experience without the pretense. If you're passionate about culinary craft and creating experiences that make people feel special, this is where you belong. The Role As a Sous Chef, you are the heartbeat of our kitchen — leading the line, mentoring cooks, and ensuring every dish that leaves the pass reflects Maggiano's commitment to quality and consistency. You'll partner with the Executive Chef to uphold our culinary standards while developing the next generation of kitchen talent. This is more than a job — it's a path to growth. Many of our Executive Chefs started in this role, and we're committed to developing leaders who share our passion for Italian-American cuisine and hospitality. You'll have the opportunity to refine your craft, shape a high-performing team, and make a real impact on the Guest experience every single day. What You'll Do • Lead daily kitchen operations, ensuring seamless execution during service, • Coach and develop line cooks, prep cooks, and kitchen Teammates, • Maintain food quality, consistency, and presentation standards across all menu items, • Perform line checks to guarantee every dish meets Maggiano's specifications, • Manage food production, prep lists, and inventory to minimize waste, • Uphold sanitation and food safety standards in compliance with health regulations, • Step into any kitchen station as needed to support the team during high-volume periods, • 2+ years of culinary management experience in a full-service restaurant, • Strong command of Italian-American cuisine and classic cooking techniques, • Proven ability to lead, train, and motivate a kitchen team, • Knowledge of food safety, sanitation, and health code compliance, • Flexibility to work evenings, weekends, and holidays as needed, • Able to perform essential job functions in a dynamic restaurant environment, which may include exposure to varying temperatures, noise levels, and peak-hour demands, • Able to move throughout the restaurant, retrieve items from shelves and storage areas, and transport supplies weighing up to 30 lbs, with or without reasonable accommodation Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.

A beautiful retreat and conference center known for its mission-driven environment and picturesque setting in the Central Texas Hill Country (about 45 minutes SE of Austin) is seeking an experienced Kitchen Manager/Chef. This is a hands-on leadership role overseeing all culinary operations for a high-volume facility that serves a diverse set of guests, including summer campers, corporate groups, and private events. The position offers the opportunity to live and work in the Woodcreek, Texas region, a community-oriented area close to the growing San Marcos and Kyle markets. The ideal candidate is a strong leader, passionate about hospitality, and committed to upholding high culinary and safety standards. Position Responsibilities • Develop creative, nutritious, seasonally appropriate menus for a wide range of guests, incorporating dietary needs and preferences., • Lead and manage all culinary staff, including recruiting, training, and scheduling, while fostering a positive and collaborative work culture., • Maintain kosher kitchen operations, including proper ingredient sourcing, separation of meat and dairy, and ongoing staff training to ensure compliance with Jewish dietary laws., • Oversee all catering and food service execution for events and special functions., • Manage inventory, control food costs, and coordinate vendor ordering., • Ensure full compliance with all food safety, sanitation, and health regulations, including daily cleaning schedules and regular inspections., • Maintain accurate records related to inventory, invoices, and staffing., • Interact with guests to accommodate special requests and resolve issues, ensuring an exceptional dining experience. Position Requirements • Minimum of five years of experience as a chef or kitchen manager in a high-volume environment such as a contract dining facility, resort, hotel, retreat center, or similar operation., • Summer camp experience preferred., • Culinary degree or equivalent experience preferred., • Strong leadership, organizational, and communication skills., • Proficiency in menu planning, inventory management, and cost control., • ServSafe or equivalent food safety certification required., • Experience with or an understanding of kosher operations is a significant bonus. Compensation Package • Salary: $75,000 to $85,000, with flexibility for highly qualified candidates., • Benefits: Health, dental, vision, 401(k), paid time off, provided meals, and professional development opportunities., • Bonuses: The organization periodically offers discretionary bonuses tied to positive financial outcomes or other favorable circumstances. Click here to apply online

Executive Chef Culpepper Cattle Co – Rockwall At Culpepper Cattle Co, we’re serving up bold Tex-Mex flavors, delicious steaks, and margaritas made the right way. We believe in East Texas hospitality - warm, rowdy, and always genuine. Our team is the heartbeat of that spirit, making every guest feel like they just pulled up a chair at home. We are hiring an Executive Chef to lead culinary execution, kitchen leadership, and operational excellence at Culpepper Cattle Co in Rockwall. This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution. This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment. Expectations • Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution, • Set and uphold kitchen standards across prep, line execution, cleanliness, and organization, • Hire, train, coach, and develop BOH leaders and hourly team members, • Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms, • Ensure consistent execution of recipes, portioning, and plating across all shifts, • Maintain strong prep systems and clear communication to support volume and service flow, • Conduct regular kitchen walk-throughs, line checks, and performance coaching, • Support menu updates and rollouts by translating standards into clear training and execution, • Uphold health, safety, and sanitation standards at all times, • Contribute operational insight and feedback to support future menu and brand evolution Ideal Candidate • Proven culinary leader with experience in high-volume, quality-focused restaurants, • Strong technical foundation and hands-on kitchen leadership skills, • Experience working with high-quality proteins and hands-on prep and production, • Operationally minded with a clear understanding of cost control and consistency, • Skilled coach and mentor who develops people and builds strong teams, • Organized, disciplined, and calm under pressure, • Excited to grow with a brand and expand responsibility over time Other Essential Job Requirements • Must be able to stand and walk for extended periods, often the majority of a shift., • Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment)., • Work 50-60 hours per week., • Occasionally required to lift and carry up to 50 lbs with assistance., • Comfortable bending, reaching, and working in fast-paced, high-energy environments., • Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals., • Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures., • Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times., • Occasionally required to lift up to 150 lbs with the help of equipment like a dolly., • Occasionally required to speak in front of large groups, including team members and guests., • May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

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

The Chef de Cuisine at Almacén del Gallo is responsible for leading all culinary operations and delivering an elevated, memorable dining experience that exceeds guest expectations. This role combines creative leadership with operational discipline, ensuring exceptional food quality, financial performance, team development, and strict adherence to safety and sanitation standards. The Chef de Cuisine works under the strategic direction and creative leadership of the Executive Chef and Culinary Director, Rodrigo Rivera Rio, ensuring alignment with the restaurant’s culinary vision, authenticity standards, and long-term brand development objectives. The Chef de Cuisine upholds the restaurant’s culinary identity, establishes execution standards, manages costs, and fosters a culture of excellence aligned with our vision and values. Essential Duties and Responsibilities The responsibilities listed below are representative, but not all-inclusive: Culinary Leadership & Execution • Lead and oversee all culinary operations, including supervision of sous chefs and kitchen team members. • Develop, cost, test, document, and execute menus in alignment with brand standards and guest expectations. • Establish and maintain presentation, plating, and quality control standards., • Monitor daily kitchen operations to ensure consistency, efficiency, and excellence., • Actively participate in service and event execution when required., • Execute menus and culinary initiatives in alignment with the vision and direction of the Executive Chef and Culinary Director. • Preserve and elevate authentic and traditional Mexican culinary techniques, ingredients, and regional influences in all menu development and execution.Financial & Operational Performance • Manage and achieve food cost, labor cost, and menu mix targets., • Develop and maintain production forecasts and labor budgets., • Oversee purchasing, approve requisitions, and ensure product quality and vendor compliance., • Enforce inventory control procedures and conduct inventory counts as required., • Implement and monitor cost-control systems while maintaining product integrity., • Submit Weekly Purchasing projections, • Do not change suppliers without previous authorization from Executive chef. Position KPI’S Financial • Food cost within the target established per unit., • Maximum weekly deviation ≤ 1%., • Physical inventory vs. system accuracy ≥ 98%., • 0 unauthorized purchases. Operational • 100% compliance with recipe manuals., • Waste within target., • Compliance with FIFO, organization, cleanliness, and labeling. Quality • Monthly presentation audit ≥ 92 points., • Reduction in returns., • Improvement in reviews and customer perception. Special KPI — Monthly Operations Audit Key Indicators 1. Dish Execution (20 pts) Includes presentation, plating, temperature, texture, and fidelity to standard. 2. Technical and Recipe Compliance (20 pts) Adherence to technical sheets, processes, and gram measurements. 3. Operational Control of Ingredients (25 pts) FIFO rotation, storage, waste, and proper usage. 4. Kitchen Financial Management (25 pts) Authorized purchases, cost control, and budget adherence. 5. Team Standardization and Training (10 pts) Process mastery, replicability, and consistency across shifts/units. Scoring Scale: 95–100: Operational Excellence 90–94: Solid Operation 85–89: Improvement Required <85: Mandatory Intervention Expected Results Plan First 30 Days • Complete operational diagnosis., • Weekly cost control implemented., • Identification of losses., • Base control systems implemented., • 100% of the menu with complete technical sheets and validated costing. No dish may be sold without an approved technical sheet. 60 Days • Processes documented., • Controls functioning., • Standards defined., • Inventories stabilized. 90 Days • Costs stabilized at target., • Verifiable reduction in waste., • Visible improvement in presentation., • Consistent and measurable operation. Team Development & Culture • Recruit, train, mentor, and evaluate culinary team members., • Foster a positive, high-performance work environment that promotes accountability and engagement., • Provide ongoing coaching, performance feedback, and disciplinary action when necessary., • Maintain appropriate staffing levels based on business needs. Compliance & Standards • Ensure compliance with all local, state, and federal health department regulations., • Enforce sanitation, safety, and cleanliness standards across all culinary areas., • Guarantee proper maintenance and organization of all workstations, storage areas, and equipment., • Maintain compliance with company policies, purchasing programs, and operational standards. Guest Experience & Collaboration • Ensure exceptional guest satisfaction through consistent menu execution., • Benchmark guest feedback and industry trends to drive innovation., • Collaborate with front-of-house leadership to ensure seamless operations., • Support overall business objectives and cross-functional initiatives. Additional Responsibilities • Deliver financial and operational results in alignment with company goals., • Perform additional duties as assigned by leadership. Minimum Qualifications • Culinary Arts degree, certificate, or formal culinary training preferred., • Associate or Bachelor’s degree in Hospitality or related field preferred., • Minimum of seven (7)+ years of progressive culinary experience., • At least two (2) years in an Executive Chef or Chef de Cuisine leadership role., • Experience in high-volume, full-service restaurant environments., • Strong financial acumen including food costing, labor management, and budgeting., • Valid Food Handler Certification (minimum 6 months validity preferred)., • TIPS certification preferred., • Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and email systems., • Ability to work a flexible schedule, including evenings, weekends, and holidays., • Ability to work extended hours (50+ hours per week as business demands)., • Demonstrated knowledge of authentic and traditional Mexican cuisine, including regional techniques, ingredients, and cultural foundations. • Open availability for domestic and international travel as required for research, development, training, supplier sourcing, and brand initiatives. Core Competencies • Strategic Leadership, • Operational Excellence, • Financial Accountability, • Team Development & Coaching, • Creativity & Innovation, • Organization & Execution, • Professional Communication, • Guest-Focused Mindset Physical Demands & Work Environment This role requires standing for extended periods (up to 9+ hours), walking, bending, lifting up to 50 pounds, and working in a moderate-noise kitchen environment. Reasonable accommodations may be made in accordance with ADA regulations.

With a career at HMSHost, you really benefit! We Offer • Health, dental and vision insurance, • Generous paid time off (vacation, flex or sick), • Holiday pay, • Meal and Transportation Benefits, • *401(k) retirement plan with company match, • *Company paid life insurance, • *Tuition reimbursement, • Employee assistance program, • Training and exciting career growth opportunities Executive Chef Summary: The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements. Essential Functions: -Supervises the day to day activities of culinary supervisory staff -Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens -Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production -Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures -Oversees the Commissary and serves as a primary contact with food vendors Prices and orders food and kitchen supplies -Maintains effective cost control, by managing the food management inventory system -Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies -Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards -Identifies hiring, firing, advancement, development, promotion of culinary management staff -Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations -Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: -Requires post-secondary, culinary arts school or four-year university; brand certification a plus -Requires a minimum of 5 years managerial or supervision experience in the culinary / food service -Must be certified in Serve Safe Management certification course -Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent -Demonstrates organization and multi-project time/issue management -Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals To learn more about HMSHost and additional career opportunities, visit . Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

We are seeking a results‑driven, hands‑on Executive Sous Chef to support daily culinary operations within a client facility. This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions. This role reports directly to the Executive Chef, with close collaboration with the Director of Hospitality (General Manager). Key Responsibilities Menu Execution & Culinary Support • Execute menus as designed, ensuring consistency, quality, and presentation., • Prepare balanced, high‑quality meals tailored to elderly residents., • Support batch cooking processes while incorporating fresh techniques and creative enhancements., • Support daily kitchen operations, ensuring compliance with sanitation, safety, and food handling standards., • Supervise, train, and support culinary staff during assigned shifts., • Lead shift huddles and assist with on‑the‑job training and coaching., • Maintain an organized, clean, and efficient kitchen environment., • Prepare and plate meals accurately and on time, maintaining proper temperatures., • Accommodate dietary restrictions and modified diets., • Assist with service execution and provide coverage when needed., • Foster a positive, resident‑focused dining atmosphere., • Inventory & Cost Awareness, • Assist with inventory management, ordering, and proper food storage., • Support food and labor cost controls by following production plans and waste‑reduction practices., • Work closely with culinary staff, servers, and leadership to ensure smooth service., • Participate in required training programs., • Support adherence to state and federal regulations., • Assist with daily kitchen production and closing responsibilities., • Support a warm, welcoming, and home‑like dining environment., • 5+ years of culinary experience, including 1–2 years in a leadership or supervisory role., • Strong foundational culinary skills and knowledge of food safety and sanitation., • Experience in senior living, healthcare, or high‑volume foodservice preferred., • ServSafe certification (or ability to obtain)., • Strong communication, teamwork, and time‑management skills., • Ability to stand for extended periods and work in high‑heat environments., • Ability to lift up to 50 pounds., • Occasional travel for training or team support. About Restaura Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state-of-the-art technology, data analytics, and forward-thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

OVERVIEW Crown Block offers a fine balance between steak, seafood, and plant-based cuisine, featuring ingredients from regional farms, ranches, and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Creative beverage program and diverse wine list. DESCRIPTION The Assistant General Manager will work alongside and directly support the General Manager and Executive Chef, with responsibility for all FOH operations, oversight of BOH operations, team leadership and development, beverage functions, guest and employee satisfaction, private and hosted events, and revenue targets. The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative. OBJECTIVE • Responsible for the successful achievement of all financial, quality and service goals for the organization along with the General Manager and Executive Chef, • Monitor and ensure the highest service standards possible, prioritizing guest and employee satisfaction, • Interact directly with our guests to provide welcoming, friendly service and to proactively solicit/receive feedback on quality of food and service and respond accordingly, • Help plan and execute staffing, training, and supervision for all department team members, • Possess a working knowledge of all department and company policies and procedures, • Assist in identifying and developing promotional opportunities for the restaurant, • Perform tasks, assignments, and projects, meeting deadlines and surpassing expectations, • Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered, • Conduct interviews and make recommendations of candidates for new hires, • Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline, • Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews to facilitate, • Maintain an open-door policy and addresses all team member concerns or challenges in a timely, professional, agreeable manner, • Conduct and participate in meetings with management and staff, • Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation, • Evaluate information to render an opinion or take action based on that information that will impact the department or function, • Enhance department effectiveness and proactively manage resources to eliminate excess cost or unnecessary expenditures, • Create a work environment that promotes teamwork, feedback, recognition, mutual respect, and employee satisfaction, • Provide administrative, operational, and logistical support as needed, • Responsible for confidential and time sensitive material, • Additional duties as necessary and assigned SUPPORTIVE FUNCTIONS • In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business:, • Work towards property goals and objectives in conjunction with offsite corporate team., • Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff., • Exhibits leader qualities and functions as determined by corporate team, to all employees., • Additional duties as necessary and assigned. QUALIFICATION STANDARDS • A minimum of 3 years of previous food and beverage management and supervisory experience, • Have strong leadership abilities, sound judgment, and knowledge of operations, • Experience working in food-centric concept, high volume but intimate atmosphere, • Exceptional organizational, verbal and written communication skills, • Excellent customer service skills and experience working with VIP and regular clientele, • Ability to multi-task and perform calmly in a fast-paced environment, • Exceptional organizational, verbal and written communication skills, • Strong attention to detail, • Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience, • Excellent interpersonal skills to communicate with all levels of management and employees, • Ability to read, write & speak fluent English, • Strong computer skills are necessary to handle generating reports, • Flexible schedule, • Professional appearance and demeanor, • Must be able to work nights, weekends and holidays as needed, • Must maintain the mental and physical stamina to work extended shifts and days COMPENSATION AND BENEFITS • Competitive Compensation, • Annual Bonus based on transparent, performance dependent standards, • Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire, • Comprehensive dental and vision insurance, • Paid Time Off, • Promotional Opportunities, • Free Shift Meal Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Shift: • 10-hour shift Weekly day range: • Every weekend, • Weekends as needed Experience: • Restaurant management: 3 years (Required), • Food service: 3 years (Preferred) Ability to Relocate: • Dallas, TX 75207: Relocate before starting work (Required)

The Executive Chef is a senior culinary leader responsible for the overall culinary vision, execution, and success of the operation. This role oversees all aspects of kitchen management, including menu innovation, food quality, operational excellence, team leadership, financial performance, and client/guest satisfaction. The Executive Chef sets the tone for a culture of hospitality, creativity, and consistency, ensuring the kitchen delivers exceptional food experiences aligned with the organization’s values and standards. Key Responsibilities Culinary Leadership & Innovation • Develop and implement seasonal, trend-forward, and client-relevant menus that align with company philosophy (e.g., plant-forward, sustainability, regional inspirations)., • Lead recipe development, tastings, and presentation standards to ensure culinary excellence., • Act as the brand’s culinary ambassador, representing the company in client meetings, presentations, and external industry events. Operational & Financial Oversight • Manage food and labor costs, ensuring profitability while maintaining high quality., • Oversee procurement, vendor relationships, and inventory systems., • Ensure compliance with food safety, sanitation, and regulatory standards., • Develop and monitor kitchen operating procedures for consistency and efficiency. Team Development & Culture • Recruit, train, and mentor chefs and culinary staff to build a high-performance team., • Establish a culture of hospitality, respect, and accountability in the kitchen., • Provide ongoing coaching, recognition, and professional growth opportunities for team members., • Foster collaboration across front-of-house, operations, and leadership teams. Qualifications • Proven progressive culinary leadership experience, including 2+ years in an Executive Chef or senior culinary management role., • Proven track record in menu development, large-scale food operations, and team leadership., • Strong knowledge of sustainability practices, nutrition trends, and modern culinary techniques., • Financial acumen in managing food and labor costs, with demonstrated success achieving budgetary targets., • Exceptional communication, presentation, and leadership skills., • Culinary degree or equivalent experience required; advanced certifications preferred., • Flexibility to work evenings, weekends, and holidays is required Core Competencies • Strategic Culinary Vision – Ability to translate brand values into innovative, executable menus., • Leadership & Mentorship – Builds teams, nurtures talent, and inspires excellence., • Hospitality Mindset – Prioritizes guest experience in every decision., • Operational Excellence – Balances creativity with discipline, systems, and consistency., • Business Acumen – Strong understanding of financial performance and client value creation. Reporting Structure • Reports to: Sr. General Manager, • Direct Reports Join us at Infuse Hospitality and be part of a dynamic team committed to delivering operational excellence and unparalleled hospitality. If you are a results-driven leader with a passion for the restaurant industry, we want to hear from you! Infuse Hospitality, part of the Phoenix3 Collective portfolio, provides culinary and hospitality solutions for corporate workplaces, specialty venues, and the activation of mixed-use spaces. With a passion for authentic experiences and a commitment to thoughtful innovation, Infuse is redefining how hospitality enhances the places where we work, gather, and connect. Infuse currently operates dining locations nationwide. More information about Infuse Hospitality can be found at Infuse Hospitality |Redefining how hospitality enhances the places where we work. Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

We’re looking for a results‑driven, creative, and operations‑focused culinary leader to oversee all kitchen operations within a client facility. This role is responsible for delivering exceptional dining experiences, leading a high‑performing culinary team, and partnering closely with hospitality and culinary leadership to elevate quality, innovation, and guest satisfaction. What You’ll Do • Lead daily kitchen operations and ensure top‑tier food quality, consistency, and safety, • Develop, train, and inspire a talented culinary team, • Create well‑balanced, innovative menus that meet resident needs, • Manage production, inventory, sourcing, and cost controls, • Collaborate with cross‑functional teams and client partners to deliver an outstanding hospitality experience, • Stay current on culinary trends and contribute fresh ideas to continuously elevate the program What We’re Looking Fo • 7+ years of culinary experience, including 3+ in leadership, • Strong culinary technique and knowledge of diverse cuisines; ACF/CIA, • preferred Proven operational and leadership skills, • ServSafe certification and strong food safety knowledge, • Creative, adaptable, and guest‑focused, • Ability to work in a fast‑paced environment and meet physical role requirements Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state-of-the-art technology, data analytics, and forward-thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

About Us Yela Concepts is a Dallas-based hospitality group operating multiple restaurants and expanding with several new concepts. Our kitchens focus on quality ingredients, thoughtful cooking, and consistent execution. We are looking for a culinary leader who takes pride in their craft and enjoys building strong kitchen teams. Position Overview We are seeking an experienced Executive Chef to lead kitchen operations and maintain high culinary standards across our restaurant. The ideal candidate is organized, creative, and committed to consistency, quality, and team leadership. Responsibilities • Oversee all kitchen operations and culinary execution, • Lead and develop the kitchen team, • Maintain quality, consistency, and presentation standards, • Manage food cost, inventory, and ordering, • Ensure kitchen organization, cleanliness, and food safety, • Proven experience as an Executive Chef or Chef de Cuisine, • Strong leadership and kitchen management skills, • Ability to manage food cost and kitchen operations, • Passion for high-quality ingredients and thoughtful cooking, • Strong organizational and communication skills

The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials. The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations. We are looking for people who love the extortionary, not the ordinary. NOW HIRING FOR OUR BEE CAVE & AVERY RANCH LOCATIONS RESTAURANT KITCHEN MANAGERS As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: • 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Familiarity with restaurant management software, like Aloha/Toast, • Good math and reporting skills, • Customer service attitude, • Communication and team management abilities, • Availability to work within opening hours (e.g. evenings, holidays, weekends), • Medical, Dental, and Vision, • Paid Vacation, • Monthly food allowances to use at an of our locations., • Leadership Development Program The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurant environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

From the founders of Black Family Hospitality, a bold new concept is coming to their hometown of Lockhart, Texas. Big Bob’s Bowling is a high-energy destination featuring incredible food, craft cocktails, and an entertainment experience unlike anything else. From the family behind Terry Black’s Barbecue and Opal’s Oysters, this latest venture brings their signature hospitality and innovation back to where it all began. Big Bob’s Bowling is looking for a hands-on, high-energy BOH Manager to lead our kitchen operations in a fast-paced, entertainment-driven environment. This role is responsible for food quality, team leadership, cost control, and daily execution while supporting a concept that blends scratch cooking, bar energy, and bowling culture. This is not a back-of-house-only role — we need a leader who thrives in a dynamic space, can pivot with business volume, and keeps standards high from open to close. Kitchen Leadership • Lead, coach, and develop all BOH team members, • Build schedules based on sales forecasts and event volume, • Maintain a positive, accountable kitchen culture, • Train new hires and uphold Black Family Hospitality standards Food Quality & Execution • Ensure all food meets brand standards for taste, presentation, and consistency, • Manage ticket flow during peak bowling and bar hours, • Protect recipe adherence and portion control, • Oversee prep systems and pars Financial Performance • Manage food cost and labor cost to budget, • Control waste, ordering, and inventory levels, • Complete weekly inventory and variance reporting, • Drive profitability without sacrificing quality Operations & Safety • Maintain a clean, organized, inspection-ready kitchen, • Enforce food safety, sanitation, and HACCP procedures, • Oversee equipment maintenance and communicate facility needs, • Ensure compliance with all health and safety regulations What We’re Looking For • 2+ years of kitchen leadership experience (Kitchen Manager, Sous Chef, or similar role), • Strong understanding of food cost, inventory, and labor management, • Ability to lead in a high-volume, late-night environment, • Experience in casual dining, bar-forward concepts, or entertainment venues preferred, • ServSafeManager Certification (or ability to obtain), • Flexible schedule including nights, weekends, and holidays

Hotel Saint Augustine Perseid Restaurant seeks an enthusiastic Executive Chef to join the team! This role will be collaborating closely with the broader Food & Beverage operations team and will oversee Perseid Restaurant, Augustine Lounge, In-Room Dining and Events. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences. Who We Are: Located inside Hotel Saint Augustine, Perseid is a neighborhood bistro offering a Gulf Coast–inspired take on the classic bistro experience. Serving thoughtfully crafted dishes for breakfast, lunch, and dinner, it’s a versatile destination for both casual meals and special occasions. Led by chef Aaron Bludorn and Director of Operations Cherif Mbodji, in collaboration with the Bunkhouse and Hyatt teams, Perseid brings an elevated yet approachable dining experience to the heart of Montrose. Perseid was named one of Bon Appétit’s 20 best new restaurants of 2025 and was recently honored as a Michelin‑recommended restaurant. We're Proud to Offer Exceptional Benefits, which Include: • Medical, Dental, Vision, 401K with company match, • Discounted and Friends & Family Room Rates, • Free parking, • Generous Paid Time Off, • Work-life benefits including wellbeing initiatives such as a complimentary Headspace, • Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more! The Role: An Executive Chef will exceed the expectations of all guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facility is immaculate. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse/Hyatt policies. An Executive Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse/Hyatt Vision and Core Values in all actions and decisions. Key Responsibilities: · Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers. · Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment o Analyze recipes to assign prices to menu items, based on food, labor and overhead costs. o Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary. o Check the quality of raw and cooked food products to ensure that standards are met. o Monitor sanitation practices to ensure that employees follow standards and regulations. o Determine how food should be presented and create decorative food displays. · Record production and operational data on specified forms · Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable) · Meet with sales representatives in order to negotiate prices and order supplies o Estimate amounts and costs of required supplies, such as food and ingredients. o Order or requisition food and other supplies needed to ensure efficient operation. o Check the quantity and quality of received products. · Follows inventory standards and procedures to consistently conduct an accurate inventory · Prepare and cook foods of all types, either on a regular basis or for special guests or functions. · Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary o Supervise and coordinate activities of cooks and workers engaged in food preparation. o Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. o Determine production schedules and staff requirements necessary to ensure timely delivery of services. o Demonstrate new cooking techniques and equipment to staff o Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations o Maintain awareness of documentation needed and retained in employee files · Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met · Keep abreast of safety and emergency procedures and OSHA requirements · Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Experience and Qualifications: • High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred, • Minimum of three years (3) of relevant experience, • Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste), • Excellent verbal, written, and graphic communication and interpersonal skills, • Strong organizational skills We welcome you: Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We’d love to consider your unique experiences and how you could make Hyatt even better. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Job Summary: Exos is looking to add a Nutrition Specialist to join our team. Only candidates who are currently credentialed as Registered Dietitians will be considered for this role. As a Nutrition Specialist, you will provide personalized one-on-one and group nutrition support through our holistic programs. Your primary responsibility will be to deliver a seamless and integrated nutrition experience between food and human performance. Below is a summary of the Nutrition Specialist responsibilities: • Implement and present internal and external Nutritional Education Programs consistent with Exos systems and nutrition methodology., • Develop and document nutrition plans for each individual, group or program, • Provide individual and group Consultation, Nutrition Education, and specific strategies for their implementation, • Coordination, Data Collection (Validity/Reliability), Input, Analysis, Records, etc. of all available testing:, • Anthropometrics, • BodyMetrix Ultrasound, Circumferences, Height, Weight, etc., • Goals, • Adherence, • Behavior change and modification, • Understand Exos methodology, instruction, and implementation of hydration, food, and supplement recommendations, • Maintain and update programming as appropriate, • Create synergistic protocol for Exos systems and programs, • Program Evaluation, Implementation, and Re-Evaluation, • Learn, Design, Deliver, Refine, • Research for improving program, • Work closely with the performance coaching, physical therapy staff, and culinary staff to maintain the culture of integration, • Create and deliver cross education between culinary and performance teams on Exos’ nutrition and culinary principles as well as other nutrition initiatives presenting the science behind the principles established and how coaches can reinforce these principles to employee population, • Integrate nutrition into other facets of existing programs, • Be self-sufficient, organized and willing to lead and manage the nutrition programming, • Maintain accurate records and documentation of client progress and feedback, • Attend team meetings as well as nutrition team meetings and regularly scheduled meetings as deemed appropriate with the Director of the space. The items below are for a Nutrition Specialist working with a culinary team. • Build and maintain rapport and trusted relationship with the culinary team, • Collaborate with on-site executive chef to establish standardized recipes and alter existing recipes, as needed, to help meet nutritional criteria set to reflect Exos culinary and nutrition principles, • Research foods and ingredients available on the market that support wellness programs and provide information to culinary team to upgrade cafe deliverables and provide education around meals, snacks, beverages, etc., • Coordinate and drive current food initiatives and support culinary team needs as it relates to nutrition and food philosophy delivery, • Coordinate with the performance manager to educate employees on initiatives, content, and objectives, • Support member engagement through on-site or virtual nutrition education sessions to expand impact, • Create personalized nutrition programs to meet members unique needs, • Integrate nutrition into other facets of existing programs, • Other duties as assigned Required Qualifications: • Registered dietitian with bachelor’s or master’s degree in nutrition required (Master’s degree in exercise physiology or nutrition preferred), • Superb presentation/lecture skills, • Ability to be self-sufficient, organized, flexible, and willing to travel Preferred Qualifications: • 3+ years’ experience, • Master’s degree in exercise physiology or nutrition, • Hold advanced nutrition certifications - (CDE, CSSD, CSOWM), • Hold industry certifications (NSCA- CSCS or NASM) WHO WE ARE For nearly 30 years, Exos has been dedicated to getting people ready for the moments that matter by promoting a holistic approach to health. As an elite coaching company, Exos applies its evidence-based methodology to programming designed to unlock the potential in everyone from corporate employees, to elite athletes, military operators, and beyond. Simply put, we “get you ready” for the moments that matter — whether that’s striving to excel at work, or training for a major athletic event. How do we do it? Our employer solutions include fitness center management, on-site coaching and classes, and the Exos app, as well as immersive team-building experiences, executive coaching, and personal development programming. Our professional athlete training programs propel elite athletes to new heights in the NFL combine and NBA Draft each year, and our practitioner education courses and workshops provide industry professionals ongoing opportunities for development. We’ve never been the type to accept the status quo. We’re all about studying, learning, innovating, and making waves. And we feel that it’s our responsibility to help others because we know there’s a better way. That better way is Exos Readiness. We are an equal opportunity employer EXOS is proud to be an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We invite applicants from a wide variety of identities, ideas, perspectives and experiences and encourage people from underrepresented backgrounds to apply. Exos offers reasonable accommodations to job applicants with disabilities. Learn more here: • EEO is the Law, • EEO is the Law Supplement

COMPANY OVERVIEW Edward Don & Company (a Sysco company) has been the leading distributor of foodservice equipment and supplies, serving a vast network of businesses across a variety of segments including independent restaurants, national chains, healthcare, hospitality, country clubs, schools, government institutions and foodservice management facilities. A successful sales career with Sysco means so much more than hitting targets and reaching goals. Every day, you will nurture relationships, grow your skills, and build communities across the country. KNOWLEDGE, SKILLS, AND ABILITIES Required: • High School diploma or equivalent and 5+ years of applicable experience in a similar sales environment or restaurant management or executive chef experience, • Requires in-depth knowledge of DON’s products, services, and marketing techniques, • Intermediate proficiency with Microsoft Office products (specifically Excel, Word, and PowerPoint), • Strong analytical, organizational skills, and the ability to problem-solve, multitask, prioritize and work independently, • Excellent communication, time management, and customer service skills., • Must have reliable transportation to be able to visit accounts and participate in Sales training and meetings., • Ability to lift up to 50 lbs as needed and actively participate in pre-pack order check-ins for customers. Preferred: Bachelor's Degree with a minimum of 2 years experience in a similar sales environment (B2B foodservice) and previous knowledge and/or experience working with SAP. ESSENTIAL DUTIES • Independent travel throughout assigned territory to call on regular and prospective customers and solicit orders., • Display or demonstrate products using samples and catalogs to emphasize features and benefits on each call., • Quote selling price and credit terms for orders obtained., • Stay informed on new products, pricing, and other general information pertaining to the company and to sales., • Responsible for collections (accounts receivable) as well as ensure proper service and follows-up on all customer accounts., • Actively participate in pre-pack check-ins as required, lifting up to 50 lbs as needed and bending, stooping, and/or standing and for extended periods of time., • Maintain daily contact with internal departments, manager, customers, factory reps, and other outside sources as required., • Analyze current marketing data and maintains a working knowledge of that data., • Check on competitive sales and pricing activity., • Act as a consultant to provide advice and guidance to customers in relation to their requirements., • Develop specific sales and pricing objectives for each account., • Possess a thorough working knowledge and understanding of the customer and company order cycles., • Has thorough knowledge of standards and goals needed to achieve/maintain territory objectives., • Ensure that presentations and selling ideas are made to all persons who have an influence on the purchase of products at each current and prospective account., • Ensure that all customers have an assigned frequency of sales contact and that assigned frequencies are maintained in the weekly call plan., • Contact customers on a regularly scheduled basis to achieve maximum vertical penetration., • Communicate account activity to maintain a high level of follow through on credit, collections, and adjustments., • Prepare sales estimates and forecasts as requested and on a timely basis., • Develop and maintain an active prospect list; new account prospect calls must be incorporated into all weekly call plans., • Attend and participate in District/Regional sales meetings as required., • Maintain daily communication with District Sales Manager to review sales targets and discuss initiatives/progress in assigned territory., • Review and analyze the operating philosophy of accounts in order to determine potential products, credit requirements, collections procedures, and potential of vertical penetration., • Review and analyze the selling price structure and strategy for each customer with assigned District Sales Manager., • Consistently prospect for new business., • Perform other duties as assigned BENEFITS INFORMATION: For information on Sysco’s Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We’re looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.

Bar Bludorn is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic. If this individual is you, please get in touch! Bar Bludorn is located at 9061 Gaylord Drive in the Memorial Villages. Bar Bludorn is Chef Aaron Bludorn's neighborhood

Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times. Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide cu

Executive Chef Culpepper Cattle Co – Rockwall At Culpepper Cattle Co, we’re serving up bold Tex-Mex flavors, delicious steaks, and margaritas made the right way. We believe in East Texas hospitality - warm, rowdy, and always genuine. Our team is the heartbeat of that spirit, making every guest feel like they just pulled up a chair at home. We are hiring an Executive Chef to lead culinary execution, kitchen leadership, and operational excellence at Culpepper Cattle Co in Rockwall. This role is rooted in day-to-day kitchen leadership - setting standards, developing teams, and ensuring consistent, high-quality execution. This position is ideal for an experienced Culinary Manager or Executive Chef who thrives in the kitchen, values systems and discipline, and brings both technical skill and leadership presence to a high-volume, quality-driven environment. Expectations • Lead all culinary operations for the Rockwall location, owning food quality, consistency, and execution, • Set and uphold kitchen standards across prep, line execution, cleanliness, and organization, • Hire, train, coach, and develop BOH leaders and hourly team members, • Partner closely with the General Manager to manage food cost, labor efficiency, and operational rhythms, • Ensure consistent execution of recipes, portioning, and plating across all shifts, • Maintain strong prep systems and clear communication to support volume and service flow, • Conduct regular kitchen walk-throughs, line checks, and performance coaching, • Support menu updates and rollouts by translating standards into clear training and execution, • Uphold health, safety, and sanitation standards at all times, • Contribute operational insight and feedback to support future menu and brand evolution Ideal Candidate • Proven culinary leader with experience in high-volume, quality-focused restaurants, • Strong technical foundation and hands-on kitchen leadership skills, • Experience working with high-quality proteins and hands-on prep and production, • Operationally minded with a clear understanding of cost control and consistency, • Skilled coach and mentor who develops people and builds strong teams, • Organized, disciplined, and calm under pressure, • Excited to grow with a brand and expand responsibility over time Other Essential Job Requirements • Must be able to stand and walk for extended periods, often the majority of a shift., • Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment)., • Work 50-60 hours per week., • Occasionally required to lift and carry up to 50 lbs with assistance., • Comfortable bending, reaching, and working in fast-paced, high-energy environments., • Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals., • Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures., • Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times., • Occasionally required to lift up to 150 lbs with the help of equipment like a dolly., • Occasionally required to speak in front of large groups, including team members and guests., • May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.

Job Description FoliePop's French Pastry & Coffee House is looking to welcome a Catering Assistant into the FoliePop's Family. The Catering Assistant position consists of developing the FoliePop's catering Network with wedding planners, wedding venues, vendors, restaurants, hotels, & businesses in the Austin and surrounding area. This position is in direct contact with the FoliePop's founders & the managers of the FoliePop's Network. While the role consists in maintaining current relationships with catering partners, there is an emphasis on gathering new leads, organizing partner tastings & bringing in new partners to develop the FoliePop's Catering. The Catering Assistant works off of commission based on the partners & orders brought in. In close collaboration with The Chefs, we are looking to start out onboarding now, which will consist in a few weeks of training and shadowing with a big career opportunity within the next few months. Company DescriptionFoliePop's is a French Pastry & Coffee House offering never-seen customizable pastries, savories, coffees & recipes handcrafted by Chef Antoine Chassonnery & Chef Kévin D'Andréa in Austin, Texas.FoliePop's is a French Pastry & Coffee House offering never-seen customizable pastries, savories, coffees & recipes handcrafted by Chef Antoine Chassonnery & Chef Kévin D'Andréa in Austin, Texas.

We at Thorough Fare Co are a fiercely independent restaurant, bar and hospitality consulting group located in Houston, TX. Proven track record of organization and communication. Professional promotion and growth, with the opportunity of growth with the company.

Seeking passionate professionals to join our award-winning team!.Michelin-starred, James Beard Nominated Chef, Aaron Bludorn.Bar Bludorn is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic.Line cooks are a crucial part of restaurant

Job Description Whiskey Cake is seeking a Dishwasher! BENEFITS: • Medical Insurance benefits are available for hourly workers who average 30 hours per week within 90 days of hiring or average 30 hours per week at the next open enrollment., • 401k available after 1 year (12-month period with 1,000 hours of service) and must be 21 years or older., • Multiple pathways for growth and development. Dishwasher: Primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine. Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • 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 regularly., • Follow all health and safety regulations, including maintaining a current Food Handler’s Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should always be worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management’s instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Assist in prep duties as needed., • Assemble/dismantle workstation promptly. Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local 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, • $11-15+/HOUR Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • 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 regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. Equal Opportunity Employer

Job DescriptionIntroductionWelcome to Thind Management, a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for hospitality and a commitment to teach, we at Thind Management strive to share our knowledge with team members to reach new heights. We live and breathe Thind’s motto “We’ll Take It from Here”. Our team of experienced leaders are dedicated to delivering the highest standards of training, providing tools, and ensuring professional growth of our team members. Job Summary We are seeking a highly motivated restaurant dishwasher in a fine dining restaurant that you will play a crucial role in maintaining the cleanliness and organization of our kitchen. Your primary responsibility will be to ensure that all dishes, utensils, and kitchen equipment are cleaned and sanitized according to health and safety standards. You will work closely with our kitchen staff to support the smooth operation of our restaurant. Core Job Responsibilities & Duties • Wash and sanitize dishes, glassware, flatware, pots, and pans using dishwashers or by hand as required., • Maintain cleanliness and organization of the dishwashing area., • Ensure all kitchen equipment and utensils are clean and ready for use., • Assist with the cleaning and maintenance of kitchen and dining areas., • Follow all health and safety regulations and guidelines., • Report any maintenance or repair needs to the kitchen manager., • Assist with food preparation and other kitchen duties as needed., • Dispose of trash and recycling in a safe and sanitary manner., • Previous experience as a dishwasher or in a similar role is preferred but not required., • Ability to work in a fast-paced environment., • Strong attention to detail and cleanliness., • Ability to stand for long periods and lift heavy items., • Good communication and teamwork skills., • Flexibility to work evenings, weekends, and holidays as needed. Powered by JazzHR YIAX0E7cT7

Pay: $17.75 per hour In addition to base pay, Pack Members in this role may receive tips from guests. Tips vary by shift and location and are not guaranteed. [Recent averages reported for this position have ranged from $2-$4 per hour.] At Great Wolf, the Fast Food Cook works in a fast-paced quick service environment to deliver on our commitment to high quality hospitality. The Fast Food Cook is an entry level position that prepares food for guests in accordance with the highest standards, to exceed guest satisfaction. Hiring immediately with full-time, part-time, and flexible scheduling – must be at least sixteen (16) years or older Join our Pack: -Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels -Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives -Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training -Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund -Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: • Medical, Dental, and Vision insurance, • Health savings account, • Telehealth resources, • Life insurance, • 401K with employer match, • Paid vacation time off, • Paid parental leave Essential Duties & Responsibilities • Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets., • Ensure compliance with all food-handling and sanitation regulations., • Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef., • Executes food orders according to guest preference in a timely manner while working on multiple orders at once., • Provides food preparation assistance by washing, peeling, cutting and preparing a variety of ingredients, • Controls recipes by weighing and measuring designated ingredients., • Provides food and utensils for chef by carrying pans, kettles, and trays of food to and from workstations, stove, and refrigerator., • Supports in stocking food & supply inventory, requisitioning supplies and food; verifying receipt., • Maintains safe, secure, and healthy work environment by cleaning work areas, food storage areas, equipment, and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations., • Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs., • Maintain and follow all Ecosure or similar food safety and sanitation program standards., • Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership., • At the end of the shift check out with outlet leader. Basic Qualifications & Skills • High School diploma or equivalent experience; may have current enrollment., • Ability to learn correct and safe food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment., • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed., • Possess the ability to work with Point of Sale system and Kitchen Display System., • Must be able to obtain local or state food handling permits and serv safe food handling certification as required., • Successful completion of criminal background check and drug screen. Desired Qualifications & Traits • Previous cook experience, • Proven teamwork, • Projects professional image that inspires trust and confidence, • Enthusiastic and positive energy, • Multi-tasking ability Physical Requirements • Able to lift up to 40 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time, • Able to work in hot/cold environments, • Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $$17.75 per hour /hr An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $60000 per year - $70000 per year At Great Wolf, the Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager’s key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Join our Pack: -Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels -Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives -Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training -Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund -Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: -Medical, Dental, and Vision insurance -Health savings account -Telehealth resources -Life insurance -401K with employer match -Paid vacation time off -Paid parental leave Essential Daily Duties & Responsibilities: • As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions., • Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change., • Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook., • Ensures compliance of Pack Member participation training courses in Great Wolf University., • Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction., • Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards., • Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets., • Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols., • Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste., • Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits., • Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities., • Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels., • Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained., • Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved., • Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: • High School diploma or equivalent experience, • Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service, • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed, • Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement, • Demonstrated experience leading teams to achieve/exceed goals, • Strong attention to detail and time management skills, • Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette, • Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS), • Successful completion of criminal background check and drug screen, • Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: • Bachelor’s degree in hospitality, business, or related field, • Preferably 2 years in a similar role, • Manager-level certification from nationally accredited food safety training program, • Manager-level certification from nationally accredited alcohol awareness & safety training program, • Effective communication and ability to resolve conflict; Proven teamwork, • Training and/or experience with hands-on kitchen and bar equipment maintenance, • Prior management experience in hotel/resort industry, • Strong analytical skills – Understand and react appropriately to key business indicators, • Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. – Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: • Able to lift up to 30 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time Estimated Salary Range: $60000 per year - $70000 per year annual base salary An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Application Instructions We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $15.00 per hour At Great Wolf, the Dishwasher is key to overall restaurant operations and helps ensure guests have an unforgettable dining experience. The dishwasher helps maintain the overall cleanliness and atmosphere of our restaurant. Hiring immediately with full-time, part-time, and flexible scheduling! Join our Pack: -Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels -Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives -Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training -Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund -Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: -Medical, Dental, and Vision insurance -Health savings account -Telehealth resources -Life insurance -401K with employer match -Paid vacation time off -Paid parental leave Essential Duties & Responsibilities • Maintains stock by assisting the chefs in keeping the kitchens in full working order; retrieving stock, and keeping all cooking and serving utensils and plates clean & sanitary at all times, • Organizes, rinses, and runs dishes and utensils through dishwasher; unloads and organizes per set guidelines, • Ensures safe and clean work area by following sanitation standards and procedures complying with legal regulations, • Provides foodstuff and utensils for chef by carrying pans, kettles, and trays of food to and from workstations, stoves, and refrigerators, • Maintains food quality by storing foods in designated areas, minimizing spoilage, • Keeps equipment operating by following operating instructions, troubleshoots breakdowns, maintains supplies, and performs preventative maintenance, • Maintains appropriate levels of needed dishes and utensils, • Segregating and removing waste in accordance to company standards Basic Qualifications & Skills • Some High School education or equivalent, • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed, • Successful completion of criminal background check and drug screen Desired Qualifications & Traits • Experience and/or training in hands-on equipment maintenance, • Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment, • Proven teamwork, • Projects professional image that inspires trust and confidence, • Enthusiastic and positive energy Physical Requirements • Able to lift, push, pull up to 50 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time, • Able to withstand hot and humid environments for long periods of time Pay Rate: $ /hr An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities • The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $20.25 per hour At Great Wolf, the Restaurant Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Restaurant Line Cook prepares food in accordance with recipes set by the executive chef, ensuring meal quality and exceeding guest expectations. Hiring immediately with full-time, part-time, and flexible scheduling Join our Pack: -Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels -Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives -Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training -Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund -Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: • Medical, Dental, and Vision insurance, • Health savings account, • Telehealth resources, • Life insurance, • 401K with employer match, • Paid vacation time off, • Paid parental leave Essential Duties & Responsibilities • Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets., • Ensure compliance with all food-handling and sanitation regulations., • Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in restaurants and banquets., • Executes food orders according to guest preference in a timely manner while working on multiple orders at once., • Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of supervisor and chefs., • Controls recipes by weighing and measuring designated ingredients., • Coordinates with Main Kitchen Cook for successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties., • Possible work stations include: Pantry, Fryer, Broiler/Grill, Sauté, Dessert Station, Buffet or Banquet, Buffet Action Stations., • Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner., • Monitor supply levels of food, paper goods, and small wares in heart of house area, replenish as necessary., • Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean, sanitary, and in good condition always., • Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations., • Maintain and follow all Ecosure or similar food safety and sanitation program standards., • Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs., • Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership., • At the end of the shift, check out and communicate shift information with culinary leader. Basic Qualifications & Skills • High School diploma or equivalent experience., • Minimum two years of previous cook experience in a similar environment., • Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment., • Possess the ability to work with Point of Sale system and Kitchen Display System., • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed., • Must be able to obtain local or state food handling permits and serv safe food handling certification as required., • Successful completion of criminal background check and drug screen. Desired Qualifications & Traits • Completion or enrollment in Culinary certification or degree preferred., • Experience as an a la carte or buffet line cook and/ or resort or hotel cook experience preferred., • Previous leadership experience preferred., • Proven teamwork., • Projects professional image that inspires trust and confidence., • Enthusiastic and positive energy. Physical Requirements • Able to lift up to 40 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time, • Able to work in hot/cold environments, • Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $$20.25 per hour /hr An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Navy Blue Restaurant is owned and operated by Michelin-starred Chef, Aaron Bludorn, is seeking talented, passionate and motivated hospitality professionals with casual fine dining experience.Navy Blue Restaurant is committed to superior quality and excellence in service fueled by a keen attention to

Seeking passionate professionals to join our award-winning team!.Bludorn, owned and operated by Michelin-starred, James Beard Nominated Chef, Aaron Bludorn,.Bar Bludorn is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic.If this ind