Trabajos executive sous chef en Austin, TexasCrear alertas

Work with Executive Chef for special menus as needed. Excellent organization, time management and interpersonal skills. Strategic Solution Partners (SSP) is searching for task force Sous Chef candidates.

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.

Preferably in an Executive Sous Chef position or has held a Senior Sous Chef/ Chef de Cuisine position a minimum of 3 years. In conjunction with other leaders the Executive Sous Chef will ensure the kitchen is maintained in optimum condition. Reporting to the Executive Chef responsibilities and esse

Starwood Hotels - - Responsibilities: Lead and supervise pastry and savory teams; Develop and implement menu creativity; Engage with guests and team members to drive engagement and financial performance; Excel at communication (verbal and written); Meet the demands of a 24-hour operation.

True Food Kitchen - 222 West Avenue, Suite HR100 - Responsibilities: Opens and closes the line, performs precise line checks and facility walks with EcoSure documentation; Runs high volume service periods from the expo or wheel position to ensure food quality and presentation; Performs with BOH and

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Job Description Overview Opportunity: Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus • Follow recipes to prepare food items accordingly., • Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat., • Prepare appetizers, salads, or cold dishes., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Bake breads, rolls, or other baked goods., • Portion, arrange, and garnish food for pick up by server or deliver to guests., • Maintain clean and sanitized work areas such as cutting boards, counters and work spaces., • Secure and store food items properly., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow safe food handling procedures., • Follow guidelines related to sustainability practices related to HHM’s EarthView program., • Practice safe work habits and wear protective safety equipment., • Ensure overall guest satisfaction., • Perform other duties as requested by management. Your Background and Skills • High School diploma preferred., • Previous culinary experience or equivalent training required., • Department of Health Sanitation certificate may be required. Work Environment and Context • Work schedule varies and may include working on holidays, weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionDescription: Kemuri Tatsu-Ya is seeking a skilled and motivated Sous Chef. Renowned for our exceptional dining experiences, we prioritize high standards and creativity in our cuisine. If you are passionate about cooking and leading a kitchen, we want to hear from you! Job Descriptions: The Sous Chef position will involve managing a portion of the staff in a more specific area than the Exec Sous whose job is all-encompassing and more systems based. Sous Chef reports to the Executive Sous. • Kitchen Management: Establish and manage the kitchen schedule to ensure smooth operations and oversee inventory management, including ordering and maintaining stock levels., • Food Quality and Presentation: Supervise the preparation and presentation of dishes to ensure they meet the restaurant’s standards. Ensure all food is prepared according to recipe specifications and meets quality and safety standards., • Efficiency and Waste Reduction: Implement portion control practices and minimize waste through efficient kitchen operations., • Staff Training and Supervision: Train, supervise, and mentor kitchen staff, including sous chefs and line cooks. Also conduct regular performance evaluations and provide constructive feedback., • Health and Safety Compliance: Maintain a clean and organized kitchen, adhering to health and safety regulations., • Inventory and Cost Management: Manage kitchen inventory, place orders for ingredients and supplies, ensuring cost-effectiveness and quality., • Operational Monitoring: Monitor kitchen operations, identifying and resolving issues promptly for continuous improvement., • Front-of-House Collaboration: Work with the front-of-house team to ensure seamless service and enhance guest satisfaction., • Guest Relations: Address any guest complaints or special food requests professionally and promptly., • Reporting: Prepare reports on kitchen operations, including financial performance, staff productivity, and inventory usage., • Paid On-the-Job Training, • Advancement Opportunities (promotions from within), • Free Family Meals During Shifts, • Employee Referral Rewards (50% on first paycheck, 50% on second paycheck), • Paid Time Off for salaried employees, • Paid Sick Time Off for full-time employees, • Medical, Dental, and Vision Insurance (based on hours worked)Requirements:, • Must be 18 years or older to work for Tatsu-Ya, • Food Handler certification, • Ability to lift 50 lbs, • Stand for long periods, • Strong communication skills, • Follow directions and procedures and require your team to do the same

Job Description Position Title: SOUS CHEF-AUSTIN, TX Salary: $55,000-$65,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Free food & snacks, • Free uniforms, • Health insurance, • Paid time off You will be assisting the Executive Chef and Chef de Cusine in maintaining the operation of the kitchen, training new employees, running service, food prep, running private events held within our space, and quality control for inventory and physical maintenance. At Eberly, we have a well established team that continues to grow and improve the quality of what we are able to produce in this restaurant, whether that is for dinner service, private events, or internal activations. We are looking for someone who can share the same goals and bring their own unique skillset in order to continue to drive our culinary direction. Our expectations for this position include: • Excels at mentoring and inspiring our culinary team to continue to improve their knowledge and skillset. Understanding that not everyone can be managed the same., • A natural leader with previous supervisory experience as well as experience with high-volume cooking., • Organized with an attention to detail across all avenues. This includes nightly prep lists, inventory, maintaining weekly cleaning schedules, ordering and creating/auditing recipes., • You care deeply about creating exceptional food and exceeding quality standards to create a memorable dining experience. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work, establishing performance and development goals for team members, • Weekly ordering specific to chef whether it be dry goods, dairy, meat, seafood, etc., • Taking weekly inventory of all products in the kitchen, • Continued education on our budget and analyzing the ops budget, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste, • 50-55 hr work week. Occasionally, this includes having the flexibility of working mornings or evenings.Qualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 10+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavy

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: 11601 Alterra Parkway, Austin, TX 78758 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:00 pm. More details upon interview., • Pay Range: $30.60 per hour to $31.85 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1520182. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1520182 [[req_classification]]

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As a Pastry Cook you will display an openness and willingness to learn all things pertaining to your professional development., • Provide full cooperation to the Sous Chef and Chef de Parties on duty to ensure the highest level of production., • Have full knowledge of all pastry menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Executive Pastry Chef, this includes quality checks and tasting all food prior to it being served., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Follow kitchen policies, procedures and service standards., • Ensure all EHC and Servesafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Actively share ideas, opinions and suggestions in daily shift briefings., • Ensure storeroom requisitions are accurate. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Previous experience in the pastry field required., • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team. This position requires: • Constant standing and walking throughout shift, • Frequent lifting and carrying up to 50 lbs, • Occasional kneeling, pushing, pulling, • Occasional ascending or descending ladders, stairs and ramps Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job Description Line Cook JOB DESCRIPTION Who we are: Westwood Country Club is a premier family-oriented athletic club located in central Austin that provides a variety of quality services and activities for the recreation and dining needs of members. Line Cook Position Summary: Prepare items required for workstation according to par sheets or instructions from the Chef team. Prepare all assigned products in workstation during service. Prep special food items as assigned by the Sous Chef or other superiors. This is a non-exempt, hourly position. OPEN AVAILABILITY REQUIRED Compensation: Starting wage is $21.00 hourly with possible overtime; based on experience, skills, and abilities. Essential Job Functions: * Maintain a clean, sanitary environment to ensure compliance with local and state health codes. * Prepare and cook all food according to recipes and guidelines established by the Executive Chef. * Enforce and abide by all established country club policies pertinent to kitchen operations. * Assist with preparation of all other food products as needed. * Prepare or assist in the preparation of employee meals as needed. * Keep workstations and equipment clean; return soiled utensils and small wares to proper areas. * Consistently use safe and sanitary food handling practices, handle leftover food items appropriately. * Fully restock station before leaving at the end of a shift. * Participate in prep for banquets as needed. * Carry out other duties/tasks as assigned by Sous Chef and Executive Chef. * Rotation between our other kitchens as needed to meet demand, is required. Preferred Education and/or Experience: Minimum of one year of experience cooking in a professional kitchen environment; Texas Food Handlers’ Safety Certificate. Benefits: * Generous paid time off program * Excellent health care benefits 100% company paid * 401K match program * Access daily to our employee meal program and lounge * Averaging 40 hours/week with possible overtime * Flexible schedule Physical Demands: This position requires standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding/carrying, twisting/turning, reaching, climbing stairs/ladders, sitting. Employee will have the ability to lift at least fifty (50) pounds on a consistent basis. Must be able to stand and work in a hot, humid and sometime loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment, while maintaining accuracy. E-Verify: E-Verify compares information from your Form I-9, Employment Eligibility Verification, to records available to the U.S. Department of Homeland Security and the Social Security Administration. If the information matches, you are eligible to work in the United States. If the information does not match, you will not be allowed to continue employment at Westwood Country Club. E-Verify compara la información de su Formulario I-9, Verificación de Elegibilidad de Empleo, con los registros disponibles en el Departamento de Seguridad Nacional de EE. UU. y la Administración del Seguro Social. Si la información coincide, usted es elegible para trabajar en los Estados Unidos. Si la información no coincide, no se le permitirá continuar trabajando en Westwood Country Club.

Job Description Chef de Cuisine JOB DESCRIPTION Reports to: Executive Chef Supervises: Sous Chefs, Lead cooks; all Line Prep Cooks; Dishwashers Position Summary: Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club with a primary focus over the clubhouse. Supervise food production staff, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. This is a full time, salaried position; however, hours will vary based on seasonality and or scheduled events. Position Characteristics: A successful CDC must be intimately familiar with all the activities of the kitchen. He/she will prepare and cook food, and know all styles of cooking done in that kitchen. The CDC is responsible for overseeing the kitchen staff, which will involve scheduling or dealing with personnel conflict. The CDC will help with menu planning, maintaining safety/sanitation standards, and inventory and supply management. Must have a flexible schedule and the ability to work weekends and most holidays, reliable transportation, positive attitude, culinary expertise, and a genuine desire to exceed expectations of all members and guests. Essential Job Functions: • Prepare food and directly supervise kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes, • Oversee a staff of line prep cooks; help mentor, coach and train the culinary team, • Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production; assumes complete charge of the kitchen in the absence of the Executive Chef, • Monitors spending to ensure it remains within budget and takes corrective action where necessary to help assure that financial goals are met, • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability, • Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment, • Prepare reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef, • Assist in the development of training and the provision of professional development opportunities for all kitchen staff, • Consult with dining service staff during daily line-ups; assists in food procurement, delivery, storage and issuing of food items, • Assist in maintaining security of kitchen equipment, food, and supply inventories, • Expedite food orders during peak service hours, • Supervise, train and evaluate kitchen personnel, • Ensure our team closes down the kitchen properly and to the standards set by leadership. Things should be cleaned, organized, and restocked to ensure our success the next day., • Help maintain appropriate inventory levels in main walk in coolers and freezer, • Assist in ensuring proper stewarding systems in place and execution of those systems to ensure a consistent level of cleanliness is kept in all BOH areas., • Ensure proper ordering practices are being maintained and take action to reduce issues with food waste due to over ordering, in collaboration with the Executive Chef, • Utilize all means internally to reduce food waste due to spoilage., • Assist Executive Chef with R&D of new menu items as needed for upcoming menu changes and specials Additional Responsibilities and Job Requirements: • Personally work in any station as needed, • Help plan energy conservation procedures in the kitchen, • Assist in coordinating buffet presentations, • Ensure line checks and product quality checks are being done by the appropriate team members and assist in them when needed., • Report all member/guest complaints to the Executive Chef and assist in resolving complaints, • Review employees’ timecards to ensure compliance with posted schedules on a daily basis, • Submit ideas for future goals, operational improvements, and personnel management to Executive Chef, • Attend meetings/trainings as required, • Maintain a positive, professional manner at all times, • Show initiative and enthusiasm while assisting and directing staff (MATCH: Membership comes first; Attitude is always positive; Teamwork; Challenge - go above and beyond; Honesty – always do the right thing), • Ability to both take and give direction Must have a minimum of 3 years kitchen management experience. Must have a City of Austin Certified Food Managers Certificate. Priority for previous fine dining and private Country Club experience. Should be an experienced, motivated culinary professional with years of kitchen experience and a formal culinary school education. Must be a dedicated, creative, and determined Chef de Cuisine with the patience to deal with staff and members effectively. Must have excellent communication skills, a teamwork mentality, and excellent food knowledge in banquet and a la carte service. Appearance and Grooming: All employees are required to follow the guidelines set forth by the associate handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements. Language Skills: Ability to speak clearly and concisely to maintain proper, effective communication with members and staff; excellent verbal skills are required for overseeing the Club’s line prep cooks and working with the Executive Chef. Reasoning Abilities: Be able to problem-solve; be flexible. Establish and uphold effective working relationships with others. Work quickly and accurately, both independently and as a part of a team. Exercise good judgment, perform detailed tasks; understand, follow, and give verbal and written instruction. Physical Demands: This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds. Work Environment: The noise level in the workplace is usually moderate, characteristic of fine dining restaurants or country clubs. The work environment is comparable to other food service industries and restaurant environments, but may include atypical or extraordinary conditions. Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to be performed for this role at Westwood Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, a compliance rule for federal and state positions. Listed requirements are representative of the necessary skills and abilities to perform this job successfully. Employee must possess these essential abilities to perform the assigned position proficiently. Continued employment remains on an “at-will” basis.

Job DescriptionDescription:BOA Steakhouse is now hiring a SOUS CHEF to join our team! BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Austin. What You’ll Do: A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. Your Key Responsibilities: • Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service., • Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements, • Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees, • Direct kitchen employees with food production and use a hands-on style approach when executing the line, • Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards, • Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service, • Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary, • Participate with recipe development and maintain the in-house core recipe files, • Conduct departmental orientation of new employees and participate in performance evaluations, • Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness, • File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing), • Create a positive work environment for our employees through friendly, caring and professional communication, • Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role., • Bilingual in English and Spanish a plus!, • Must have basic knowledge of computers, computer programs, and technology in general., • Must be eighteen (18) years of age or older., • Possess a strong familiarity with food service regulations and proper food handling procedures, • Demonstrate strong operational skills and impeccably high standards of service, • Must possess a valid Food Handler Card at the time of hire., • Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems, • Expected to continue self-education of food trends through networking, books and periodicals, • Provide excellent customer service skills and the ability to remain calm and composed under pressure, • Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic., • Must have a flexible schedule, available to work daytime, evening and/or weekend shifts., • Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports., • Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting., • Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job DescriptionDescription: At Texas Card House, we are dedicated to providing the highest quality of service to our guests. We take pride in delivering memorable, positive experiences for every one who walks through our doors. We are seeking a highly experienced, team-oriented Executive Sous Chef to support culinary leadership and drive operational excellence across our kitchen program. Reporting directly to the Corporate Chef, this role plays a critical leadership position in daily kitchen operations, weekly scheduling, menu costing, recipe development, and team training. Our culture prioritizes kindness, accountability, professionalism, and mutual respect. We believe strong kitchens are built on strong teams, and strong teams are built through supportive leadership. Key Responsibilities Kitchen Leadership & Culture • Serve as second-in-command within the kitchen and act on behalf of the Corporate Chef when necessary., • Lead and mentor kitchen staff with professionalism, patience, and a team-first mindset., • Foster a culture of accountability, respect, and continuous improvement., • Model positive communication and conflict resolution. Operations Management • Oversee daily kitchen operations to ensure efficiency, consistency, and excellence in execution., • Develop and manage weekly staff schedules, balancing business needs with responsible labor management., • Maintain compliance with all food safety, sanitation, and operational standards., • Monitor ticket times, prep levels, and service execution. Menu Development & Cost Control • Collaborate with the Corporate Chef on menu development and seasonal adjustments., • Lead recipe development and standardization, including yields, portion control, and plating standards., • Perform detailed menu costing and pricing analysis to maintain target food cost percentages., • Assist with inventory control, ordering systems, and vendor relationships. Training & Performance Standards • Train and develop all kitchen positions to meet and exceed operational expectations., • Conduct hands-on culinary training and ensure adherence to standardized recipes and procedures., • Participate in hiring, onboarding, performance reviews, and corrective action when necessary., • Build bench strength through cross-training and professional development. Work Environment • Casino gaming environment with noise, bright lights, and high-energy atmosphere., • Professional kitchen environment involving exposure to heat, fast-paced conditions, and strict food safety standards. Benefits • Medical Insurance (**Available to Full-Time Employees only), • Dental & Vision Insurance, • Employee Discounts (Gym, Food, Merchandise, and more!), • Flexible Schedules Equal Opportunity Employer Texas Card House is proud to be an Equal Opportunity Employer with a global culture that embraces diversity. We are committed to providing an environment free of unfair discrimination and harassment. We do not discriminate based on age, race, color, gender, sexual orientation, religion, nationality, disability, pregnancy, marital status, veteran status, or any other protected category. If you require any accommodations during the application process or while performing any job duties, please inform us so we can ensure equal access. Requirements: • Minimum 3–5 years of progressive kitchen leadership experience (Sous Chef or Executive Sous Chef level preferred)., • Proven experience in high-volume or quality-driven kitchen environments, • Strong background in scheduling, food cost control, and recipe costing systems., • Demonstrated success leading teams with a positive, structured, and respectful management style., • Strong organizational, administrative, and communication skills., • Culinary degree or equivalent professional experience preferred. Core Leadership Expectations • Lead with integrity and emotional intelligence., • Treat team members with kindness and consideration while maintaining high standards., • Take ownership of kitchen performance, morale, and results., • Be solution-oriented and proactive in identifying operational improvements. Physical Requirements • On-site, in-person role., • Mobility: Ability to stand, walk, and move around the kitchen for extended periods, including bending, stooping, and reaching to prepare food., • Dexterity: Ability to use kitchen tools and equipment (e.g., knives, stoves, ovens) with precision and control., • Vision: Ability to read recipes, monitor food preparation, and ensure food is cooked to proper standards., • Hearing: Ability to hear and respond to kitchen staff, equipment signals, and customer orders in a noisy environment., • Communication: Clear verbal communication with kitchen staff, servers, and managers to ensure accurate and timely food preparation., • Endurance: Ability to work efficiently during long shifts, including handling multiple tasks and high-pressure situations., • Lifting: Ability to lift and carry items weighing up to 50 pounds, including ingredients, pots, and pans., • Heat: Ability to work in a hot kitchen environment with exposure to ovens, stoves, grills, and other heat sources., • Cold: Ability to work in cooler or refrigerated areas, handling cold food storage and ingredients., • Environment: Ability to work in a fast-paced, noisy, and often crowded kitchen setting with varying temperatures (hot and cold) and noise levels., • Reasonable Accommodations: TCH will provide reasonable accommodations for qualified individuals with disabilities to perform the essential duties of the role. License/Certification • Active Food Handler Certification (Required), • Active TABC (Required)

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