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Job Description Salary: $80,000.00 - $85,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1486218 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Sous Chef – Chef-Driven Restaurant Concept We are seeking a passionate and driven Sous Chef to join our chef-driven restaurant concept. This role partners closely with the Executive Chef to lead daily kitchen operations, train and develop the culinary team, and execute exceptional food at a high level of consistency. The Sous Chef is a hands-on leader who thrives on the line, sets the pace during service, and leads by example. This is an opportunity to grow with a company that values great food, strong teams, and thoughtful leadership. Sous Chef Benefits • Competitive compensation (based on experience), • Medical, dental, and vision insurance options, • Paid time off and paid holidays, • Growth and promotion opportunities within a growing restaurant group, • Hands-on mentorship and development from the Executive Chef, • Supportive, team-focused leadership culture Sous Chef Responsibilities • Partner with the Executive Chef to execute the culinary vision of the restaurant, • Lead day-to-day kitchen operations and act as the point leader during service when needed, • Work side-by-side with the team on the line, setting standards for execution, urgency, and professionalism, • Train, coach, and develop cooks through hands-on instruction and daily feedback, • Ensure food quality, consistency, and presentation meet established standards, • Support food prep, station setup, service execution, and breakdown, • Assist with inventory, ordering, and food cost controls, • Maintain a clean, organized, and food-safe kitchen at all times, • Help onboard new team members and reinforce kitchen systems and procedures, • Step in for the Executive Chef as needed to ensure seamless operations, • Able to expedite a busy service, calm and cool, while ensuring quality and timing Sous Chef Requirements • 2 years Sous Chef experience in a chef-driven or high-quality restaurant, • Strong culinary fundamentals and a passion for cooking and learning, • Proven ability to lead by example, earn respect on the line, • Experience training and developing kitchen team members, • Solid understanding of kitchen operations, prep systems, and service flow, • High standards for food quality, cleanliness, and organization, • Strong communication skills and a collaborative mindset - can lead positively, even when busy, • Ability to thrive in a fast-paced, team-oriented environment, • Culinary degree or equivalent professional experience preferred, • Flexibility to work evenings, weekends, and holidays COME LEAD A TOP-TIER KITCHEN AND PRODUCE FOOD YOU’RE PROUD OF EVERY NIGHT

Job Description * Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: • Help in the preparation and design of all food menus, • Ensure the kitchen operates in a timely way to meet quality standards, • Fill in for the executive chef in planning and directing food preparation, when necessary, • Solve any issues that arise and seize control of any problematic situation, • Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: • Prior experience as a Sous Chef highly preferred, • Excellent food preparation skills, • Patient, understanding and detailed personality, • Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Paid time off, • Vision insurance Youll create exceptional food and exceed quality standards, to create memorable dining experiences. You want to join a hard-working and efficient team that cares about great food, drinks, and customer experience. We offer all our employees various benefits such as medical insurance, life insurance, PTO, and so much more! Compensation: $50,000 - $55,000 annually depending on experience, qualifications, and skills. Sous Chef Responsibilities: • Leads kitchen team in Executive Chef's absence., • Perform all duties of kitchen managers and employees as necessary., • Hire and train new kitchen employees to restaurant and kitchen standards., • Educate and train all team members in compliance with federal, state, and local laws and safety regulations., • Prepare and cook foods of all types, either on a regular basis or for special guests or functions., • Check the quality of raw and cooked food products to ensure that standards of quality and presentation are met., • 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., • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance., • Keep cooking stations stocked, especially before and during prime operation hours., • Works with Executive Chef to maintain kitchen organization, staff ability/efficiency, scheduling, and training opportunities., • Assists Executive Chef with menu creation., • Assists with the operations/processes of smoked meats., • Coordinates with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing., • Formal Culinary Training. (Culinary degree preferred), • Previous kitchen experience. (Minimum 5 years), • Previous Management experience. (Minimum 3 years), • Extensive food and beverage, and restaurant industry knowledge., • ServSafe 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., • Ability to work under pressure, in a high-volume environment., • Skilled with the use of hand tools or machines needed for the position., • Able to lift, carry, or pull objects that may be heavy., • Ability to stand for extended periods of time., • Creative problem-solving skills, customer service, and leadership skills, positive, and self-motivated., • Strong verbal and written communication skills., • Authorized to work in the United States.

Job Description At The Landon at Lake Highlands, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join The Landon at Lake Highlands, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support The Sous Chef is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Sous Chef reports to the Dining Services Director. Essential Functions of the Sous Chef • Prepare and serve all food items using high quality ingredients and appropriate garnishes., • Use recipes and correct portion sizes to provide a consistent product while controlling costs., • Record and monitor food temperatures during storage, preparation, cooking, and serving., • Label, date, and properly store all foods., • Monitor and record temperatures of all kitchen refrigerators and freezers daily., • Control overproduction and waste of all food items., • Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen., • Responsible for washing and sanitizing food service equipment., • Responsible for general cleaning of cook’s area, freezers, refrigerators, and storage areas., • Follow established safety procedures while operating kitchen equipment., • Responsible for storage of items received from vendors., • Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items., • Mop and clean kitchen as needed., • Removes garbage to dumpster as needed., • Reports equipment and safety issues to the Dining Services Director., • Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef., • Work as a team member to maintain a pleasant, effective work environment., • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • High School Diploma or GED at a minimum., • Minimum two years cooking experience preferably within the healthcare or hospitality field., • Serv-Safe Certification required., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds.

Job Description Position Title: SOUS CHEF - AMERICAN AIRLINES LOUNGE DFW Salary: 70000 - 75000 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 Summary: As a Sous Chef I, 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Elevate the Sweet Side of Dining Executive Pastry Chef Needed Do you wake up thinking in puff pastry and perfect mousse? Were looking for an Pastry Sous Chef to lead our pastry kitchen for a bustling, highvolume a place where creativity meets consistency, and where dessert isnt just the finale, its the headline. If you thrive on turning flour, sugar and butter into showstopping treats that delight guests day after day, this could be your next home. What youll be doing Oversee the production of all bakery and pastry goods from breads, cakes, cookies and brownies to delicate tarts, puddings and specialty desserts. Create and refine scratch-made dessert recipes optimized for high-volume service while maintaining consistent quality and presentation. Manage and lead the pastry team: schedule staff, supervise production, train associates, and maintain accountability for labor and food costs. Control inventory, order ingredients, and oversee cost of goods sold to align with budget and performance goals. Ensure a clean, safe, organized and efficient pastry kitchen that consistently meets food safety and company standards. Foster a positive, collaborative work environment where teammates are supported, developed, and held to high standards of quality and service. Experience & Skills You Bring 5+ years of hands-on pastry/bakery experience across all phases of baking preferably in a high-profile restaurant, hotel, resort, or upscale market setting. Formal pastry training (technical school or certified apprenticeship) strongly preferred. Demonstrated ability to train and lead a team, manage labor and food costs, and deliver results under pressure. Strong organizational skills with a results-oriented mindset you set department goals and execute them. Creative flair: ability to conceptualize and execute innovative dessert offerings that stand out. Excellent communication and interpersonal skills; ability to interact professionally with teammates and uphold a positive kitchen culture. Analytical and problem-solving skills you can spot issues, adjust quickly, and keep quality high. Why This Role Is A Sweet Opportunity Join a well-loved gourmet market & bakery brand that prides itself on chef-crafted meals, from-scratch breads and pastries, a wide collection of recipes, and a vibrant, energetic market-meets-bistro environment. The bakery is at the heart of the operation youll be shaping the desserts that keep regulars coming back and making new fans every day. With competitive manager-level pay, full medical/dental/vision benefits, life and disability insurance, 401(k) retirement, paid time off, and generous staff discounts this is a stable, rewarding career move. Plus, youll be part of a team that values quality, creativity, respect, and growth. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job DescriptionDescription: Job Title: Dishwasher Job Code: 502080 Department: Food & Beverage Reports To: Executive Chef/Sous Chef FLSA: Non-Exempt We are seeking a reliable and hardworking Dishwasher to join our kitchen team. The Dishwasher will play a crucial role in ensuring the cleanliness and sanitation of dishes, utensils, cookware, and kitchen equipment, contributing to the smooth operation of the kitchen and helping maintain a safe and organized work environment. Key Responsibilities: Dishwashing: Wash dishes, glasses, utensils, pots, pans, and other kitchen items using commercial dishwashers or manual washing methods. Ensure that all items are thoroughly cleaned, sanitized, and free of food residue. Cleaning & Sanitation: Maintain cleanliness and sanitation of the kitchen, dishwashing area, and storage spaces. Clean and sanitize dishwashing equipment and storage areas regularly. Dispose of trash and recycling according to hotel policies. Organizing & Storing: Properly store clean dishes, utensils, and kitchenware in designated areas. Ensure that dishes and equipment are neatly organized and accessible for use by kitchen staff. Assisting with Kitchen Tasks: Assist with basic food prep tasks when needed, such as peeling vegetables, chopping ingredients, or organizing supplies. Help keep the kitchen workstations clean and organized. Inventory Support: Notify supervisors when kitchen supplies (such as dish soap, sanitizers, or cleaning products) are running low. Assist with unloading deliveries and organizing inventory as needed. Team Collaboration: Work closely with other kitchen staff to ensure that clean dishes and utensils are available at all times for food preparation and service. Communicate effectively with the kitchen team to support the flow of operations. Qualifications Prior experience in a similar role is a plus. Ability to work in a fast-paced environment and stay focused under pressure. Basic understanding of cleaning and sanitation procedures. Strong attention to detail and ability to follow instructions. Ability to work in a fast-paced environment while maintaining attention to detail. Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Requirements:

Job DescriptionDescription: Location: North Dallas, TX, 75248 Job Summary: We are currently seeking a Cook to join our team. This position reports to the Sous Chef. This position is responsible for plating, cooking, creating, and preparing food for banquets and a la carte outlets. Responsibilities: Keeps the club clean Anticipates needs and wants, being prepared, being continuously enthusiastic, executing flawlessly, and doing it now Creates and consults with the Sous Chef concerning daily menu items and activities. Adheres to The Club’s standards for guest service. Refers guest problems or complaints to the supervisor. Prepares and arranges food according to The Club’s recipes, nutrition philosophy, and quality of presentation. Continually taste and smell food that is being prepared and served. Continually updates knowledge of recipes, food preparation, and food presentation. Stores and handles food properly, following Health Department requirements. Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately. Adheres to all of the various written mandatory standards of operation, policies, procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job Other projects as assigned by the Lead Line, Sous Chef, or Executive Chef Requirements: Education/Training/Experience: Associate's Degree in Culinary Arts Preferred Minimum of 1 year in a similar position Competencies: • Must be organized and accurate, • Must be a self-starter and able to work without immediate supervision, • Must be willing to work flexible schedules and overtime, • Must be able to communicate with members, • Bilingual preferred, • Team player Essential Physical Requirements: • Ability to lift/carry 10 pounds or less constantly;67-100% of the time, • Ability to lift/carry 11- 20 pounds frequently;34-66% of the time, • Ability to lift/carry 21-100 pounds occasionally;1-33% of the time, • Ability to push/pull 12 pounds or less constantly; 67-100% of the time, • Ability to push/pull 26-40 pounds frequently; 34-66% of the time, • Ability to push/pull 41-100 pounds occasionally; 1-33% of the time, • Ability to bend, handle, finger, stand, walk, talk, hear, taste, or smell constantly; 67-100% of the time, • Ability to squat, kneel, twist, turn, reach above shoulder, reach outward frequently; 34-66% of the time, • Ability to climb, crawl, sit, or work at or above shoulder occasionally; 1-33% of the time, • Ability to work inside and outside 90%/10% Noise level is: Mid to high

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Chef for the unit, the Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese/Taiwan/Hong Kong airline customers and will need to have experience in Japanese culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors Annual Hiring Range: • $70K - $73K /Per Year Benefits • Paid time off, • 401k, with company match, • Company sponsored life insurance, • Medical, dental, vision plans, • Voluntary short-term/long-term disability insurance, • Voluntary life, accident, and hospital plans, • Employee Assistance Program, • Employee Discounts, • Weekly pay for union employees, • Free hot healthy meals for unit operations roles Main Duties and Responsibilities: * Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements * Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) * Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) * Orders raw material from storeroom and produces extra meals at last minute as needed * Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts * Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation * Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product * Manages daily production of hot and/or cold kitchens for quality and consistency * Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. * Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. * Monitors daily manpower planning and schedules employees. * Responsible for employee retention and reducing employee turnover. * Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). * Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. * Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority. * Employee must complete all company required training including but not limited to ServSafe * Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: * Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: * Minimum 1-3 years of experience as a Chef and/or Sous Chef required. * Minimum 7 years of experience as a cook required. * Minimum 3 yrs experience in Chinese Cuisine * Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. * In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: * Ability to cook meals according to detailed specifications. * Ability to work in a fast paced, deadline driven environment. * Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. * Current or previous labor relations experience is a plus, but not required. * Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. * Ability to train others required. * Must have the ability to give negative and positive feedback to employees on a daily basis. * Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. * Strong organizational, analytical, communication and leadership skills required. * Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. * Experience with menu design a plus. * Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) * ServSafe Certified is preferred. Language / Communication Skills: * Must have excellent written and oral communication skills. * Bi-lingual in Mandirin is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: * Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. * In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. * Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. * A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 40, varies by unit Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone: Excellence • We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires., • Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care., • We care about what we do, and we understand the impact we have on others and the planet., • Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals., • We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 02/15/2026 For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

Job Description Executive Sous Chef at Vandelay Hospitality Group About Vandelay Hospitality Group For over a decade, Vandelay Hospitality Group has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality. About the Opportunity As an Executive Chef with Vandelay Hospitality Group, you’ll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it’s an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You’ll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution. In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest’s experience while growing within a group that values your talent, your leadership, and your commitment to the craft. Core Responsibilities * Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards * Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements * Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food temperatures when cooking and proper storage afterward * Lead the kitchen opening, closing and other kitchen operations as directed * Assist with interviewing, hiring, training and follow up with new team members * Continuously cross-train, develop and mentor team members * Lead pre-shift meetings and update the team on any key business and / or menu updates * Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards * Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner * Create and maintain organizational systems in kitchens that reflect the flow of operations * Ensure adherence to all local, state and federal laws and regulations * Adhere to all disciplinary action guidelines set by the company * Attend and participate in weekly manager meetings Requirements * High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred * 2+ years of full service culinary experience strongly preferred * Ability to work a flexible schedule including evenings, weekends and holidays * Trustworthy, detail-obsessed and open to constructive feedback * Exceptional communication skills both written and verbal Perks * Medical, Dental and Vision benefits available * Paid Time Off * Dining discounts at all Vandelay Hospitality Group concepts * Professional development and career growth * Robust Manager in Training program * All Vandelay Hospitality Group restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family * A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements * Ability to lift up to 50 pounds * Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job DescriptionExecutive Sous Chef – High-Performance Kitchen (Dallas Metro) This is a bold, high-energy, upscale steakhouse-style kitchen with premium proteins, demanding service standards, and a fast-paced environment. Execution, precision, and leadership presence are critical. The kitchen operates at a high level nightly and requires strong internal systems and accountability. The Executive Sous is a true second-in-command, not a glorified supervisor. Ideal Candidate Profile The ideal candidate is a high-performing Executive Sous Chef with strong upscale or fine-dining experience, preferably in a steakhouse or premium-protein environment. This person thrives under pressure, leads with calm authority, and is deeply organized. They must be: • Technically strong and detail-oriented, • Highly respected by line cooks and peers, • Comfortable enforcing standards without friction, • Capable of running the kitchen independently when needed, • Casual dining or banquet-heavy backgrounds, • Candidates lacking premium protein experience, • “Yes-chef-only” personalities without leadership presence, • Short tenures or inconsistent career progression, • Candidates who struggle in high-volume, high-expectation kitchens, • This is an elite support role, not a training position.

Reporting to the Executive Chef for the unit, the Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese/Taiwan/Hong Kong airline customers and will need to have experience in Japanese culinary profiles. Chef and/or Sous Chef required.

The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants. Reports to the Executive Chef and manages a team of Sous Chef. Collaborates closely with the Executive Chef team to plan and execute seasonal menu

Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International.

As Executive Sous Chef you will work closely with the Executive Chef to be the driving force behind our members and guests. Minimum of 3 years of experience as an Executive Sous Chef in a high-end and fast-paced restaurant of similar establishment. At Banner House, we are looking for an ambitious Ex

The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Responsible for total kitchen production in absence of the Executive Chef.

The Executive Sous Chef reports directly to the Executive Chef. Assist Executive chef in planning menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recip

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Responsible for total kitchen production in absence of the Executive Chef.

Assist the Executive Chef in leading all culinary operations and team development.

The Executive Sous Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained.

The Sous Chef shall be completely knowledgeable with the day's menu prior to beginning of meal service. All concerns are immediately brought to the Executive Chef's attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on sta

Fill in for Executive Chef and Executive Sous Chef, as needed. Eatzi's is growing! We are looking for Sous Chefs. Executive Chefs and operations teams to develop a compelling market for "Meals for the Taking," in a quality employment, with excellent quality food, business growth, value perception an

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

Job DescriptionDescription: Now Hiring: Sous Chef – Little Ruby’s Café (New Dallas Location!) Salary: $70,000 – $75,000 + Bonus + Benefits Location: Dallas, TX Little Ruby’s Café — the iconic Australian-inspired neighborhood café beloved in NYC — is coming to Dallas! We’re bringing our vibrant dishes, laid-back coastal energy, and warm hospitality to Texas, and we’re looking for an experienced Sous Chef to help lead our Back-of-House team for this exciting new opening. This is a standout opportunity for a motivated, hands-on culinary leader who thrives in a high-volume, scratch-cooking environment and wants to help shape the kitchen culture of a brand-new restaurant. What You’ll Do • Support the Executive Chef in all aspects of BOH operations, • Lead, train, mentor, and motivate prep and line cooks, • Uphold Ruby’s food standards through consistent recipe execution and quality control, • Manage prep organization, daily production, ordering, inventory, and scheduling, • Collaborate on menu development and seasonal specials, • Ensure flawless execution during service and support kitchen flow, • Maintain all food safety, sanitation, and health code compliance, • Help develop a positive, supportive, teamwork-driven kitchen culture, • Actively participate in pre-shift meetings and staff trainingWhat We’re Looking For, • 2+ years of Sous Chef or BOH leadership experience in a fast-paced, high-volume kitchen, • Strong leadership, communication, and people development skills, • A passion for fresh, vibrant, flavorful food and consistent execution, • Ability to manage ordering, inventory, and kitchen systems, • Experience opening a new restaurant is a plus, but not required, • Ability to lift up to 50 lbs and work on your feet for long periods, • Flexible availability — including evenings, weekends, and holidays, • Positive energy, organization, and a proactive work ethicWhat We Offer, • Competitive Salary: $70,000–$75,000 + Bonus, • Health, Dental, and Vision Benefits, • Opportunities for growth within a respected and expanding hospitality group, • Employee dining perks, • Supportive leadership and a fun, energetic work environment Apply today and join the Little Ruby’s Café Dallas opening team! Requirements:

Job Description Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks -Help in the preparation and design of all food menus -Ensure the kitchen operates in a timely way to meet quality standards -Fill in for the executive chef in planning and directing food preparation, when necessary -Solve any issues that arise and seize control of any problematic situation -Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities -Prior experience as a Sous Chef highly preferred -Excellent food preparation skills -Patient, understanding and detailed personality -Keen eye for detail for cleanliness and efficiency -Open availability required, particularly night shifts. As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.