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Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Sous Chef with Hudson House, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level. You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience. What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands-on exposure to high-level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement. In this role, you will support menu execution, manage day-to-day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work Core Responsibilities Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels Maintain proper food handling practices, including cooking temperatures, storage, and labeling Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen Assist in recruiting, interviewing, hiring, and onboarding new team members Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency Complete and submit all required reports, documentation, and operational updates accurately and on time Ensure full compliance with all local, state, and federal regulations Support performance management and uphold company standards related to accountability and team culture Attend and actively participate in weekly manager meetings Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service culinary experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay concepts Professional development and career growth Robust Manager in Training program All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Sous Chef with Vandelay Companies, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level. You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience. What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands-on exposure to high-level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement. In this role, you will support menu execution, manage day-to-day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work Core Responsibilities Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels Maintain proper food handling practices, including cooking temperatures, storage, and labeling Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen Assist in recruiting, interviewing, hiring, and onboarding new team members Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency Complete and submit all required reports, documentation, and operational updates accurately and on time Ensure full compliance with all local, state, and federal regulations Support performance management and uphold company standards related to accountability and team culture Attend and actively participate in weekly manager meetings Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service culinary experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay concepts Professional development and career growth Robust Manager in Training program All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Sous Chef with Vandelay Companies, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level. You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience. What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands-on exposure to high-level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement. In this role, you will support menu execution, manage day-to-day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work Core Responsibilities Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels Maintain proper food handling practices, including cooking temperatures, storage, and labeling Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen Assist in recruiting, interviewing, hiring, and onboarding new team members Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency Complete and submit all required reports, documentation, and operational updates accurately and on time Ensure full compliance with all local, state, and federal regulations Support performance management and uphold company standards related to accountability and team culture Attend and actively participate in weekly manager meetings Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service culinary experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay concepts Professional development and career growth Robust Manager in Training program All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description 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 This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification, • Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1537529 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description In this role, you will be responsible for overseeing and directing kitchen associates, ensuring food quality, establishing and maintaining food safety and sanitation standards, controlling inventory, and managing food & labor costs. We are seeking our next great team member to join our culinary team and fill the Executive Sous Chef position. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent-managed properties in North America for you & your family members. Discounts at Marriott brand properties Worldwide. Does this sound like you? You have at least two years of experience in a culinary role, preferably in a supervisory position. You have a prove ability to collaborate on menu design. You are creative, and your creativity is paired with consistent quality. You have your food manager certification and are knowledgeable of all federal, state, and local laws/ regulations pertaining to food safety and food production. You have experience in high-volume banquets and a fast-paced environment. You are passionate and take pride in providing our customers with superior quality and service. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings, and weekends, works for your personal life. At Crescent Hotels & Resorts, we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Sous Chef with Hudson House, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level. You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience. What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands-on exposure to high-level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement. In this role, you will support menu execution, manage day-to-day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work Core Responsibilities Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels Maintain proper food handling practices, including cooking temperatures, storage, and labeling Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen Assist in recruiting, interviewing, hiring, and onboarding new team members Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency Complete and submit all required reports, documentation, and operational updates accurately and on time Ensure full compliance with all local, state, and federal regulations Support performance management and uphold company standards related to accountability and team culture Attend and actively participate in weekly manager meetings Requirements High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred 2+ years of full service culinary experience strongly preferred Ability to work a flexible schedule including evenings, weekends and holidays Trustworthy, detail-obsessed and open to constructive feedback Exceptional communication skills both written and verbal Perks Medical, Dental and Vision benefits available Paid Time Off Dining discounts at all Vandelay concepts Professional development and career growth Robust Manager in Training program All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Elevate the Sweet Side of Dining — Executive Pastry Chef Needed Do you wake up thinking in puff pastry and perfect mousse? We’re looking for an Pastry Sous Chef to lead our pastry kitchen for a bustling, high‑volume — a place where creativity meets consistency, and where dessert isn’t just the finale, it’s the headline. If you thrive on turning flour, sugar and butter into show‑stopping treats that delight guests day after day, this could be your next home. What you’ll 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 — you’ll 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, you’ll be part of a team that values quality, creativity, respect, and growth.

Job DescriptionCompany Description In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. Job Description Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets. What you'll create • Curated, seasonally driven menus that reflect a unique culinary point of view, • Elevated, guest-centric dining experiences with a focus on storytelling through food, • Signature dishes that define the restaurant’s identity and reputation, • Beautifully composed plates that meet the highest standards of luxury presentationQualifications Who you are • Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef in a fine dining restaurant, • A refined culinary professional with experience in luxury hotels, fine dining, or Michelin-caliber kitchens, • A creative leader with a strong personal style and attention to detail, • Deeply knowledgeable in modern and classical techniques, • A natural mentor who inspires excellence and growth within your team, • Committed to delivering exceptional guest experiences with every dish Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit www.friedkin.com The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description Position Title: Evening Sous Chef Salary: $60000 - $65000 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 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. This position supports evening operations with a standard schedule of 6:00 PM – 2:00 AM. 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., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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 DescriptionChef de Cuisine Location: Dallas, TX About FB Society At FB Society, we're more than a restaurant group—we're experience makers. We create chef-driven concepts that bring people together through exceptional hospitality, innovative food, and unforgettable environments. Our team is passionate about developing talent, challenging the status quo, and delivering memorable dining experiences every day. Position Summary The Chef de Cuisine is responsible for leading all back-of-house culinary operations while maintaining the highest standards of food quality, consistency, cleanliness, and team development. This role partners closely with the Executive Chef and restaurant leadership to drive operational excellence, manage costs, and cultivate a positive, high-performing kitchen culture. We're looking for a passionate culinary leader who thrives in a fast-paced environment, leads by example, and is committed to delivering outstanding guest experiences through exceptional food and teamwork. What You'll Do Lead and inspire the culinary team through coaching, training, and daily development. Oversee all kitchen operations, ensuring consistent execution and presentation. Maintain the highest standards of food quality, safety, sanitation, and cleanliness. Manage labor, food cost, inventory, ordering, and waste to achieve financial goals. Execute recipes and systems with consistency while maintaining culinary excellence. Foster a culture of accountability, teamwork, and continuous improvement. Ensure compliance with all health department regulations and company standards. Collaborate with leadership on menu execution, seasonal features, and operational initiatives. Recruit, hire, train, and develop future culinary leaders. Promote a safe and respectful workplace for all team members. Qualifications 3+ years of kitchen leadership experience as a Sous Chef, Chef de Cuisine, or similar role. Strong understanding of kitchen operations, food costing, labor management, and inventory control. Proven ability to lead, motivate, and develop high-performing teams. Excellent organizational, communication, and problem-solving skills. Passion for scratch cooking, quality ingredients, and hospitality. Ability to thrive in a fast-paced, high-volume environment. Flexible schedule, including nights, weekends, and holidays as business needs require. Food Manager Certification (or ability to obtain). What We Offer Competitive salary plus performance-based bonus opportunities Medical, dental, and vision insurance Paid time off 401(k) with company match (where eligible) Career growth and advancement opportunities across multiple award-winning concepts Ongoing leadership development and training Employee dining discounts A culture built on innovation, collaboration, and hospitality If you're ready to lead a talented culinary team and help create unforgettable dining experiences, we'd love to hear from you. Join FB Society and build your career with one of the hospitality industry's most innovative restaurant groups.

Job DescriptionCompany Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care Job Description WHAT’S THE JOB? The Sous Chef is fully responsible for the food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale. The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 4,000 meals served daily. The Sous Chef is responsible for leading and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth. Reporting to the Executive Chef, the Sous Chef participates in menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations. YOUR WORK WILL INCLUDE • Responsible for leadership within all food service operations, • Preparing, presenting, designing, and serving high‑quality rotational menus at scale, • Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 4,000+ guests per day, • Ensuring strict adherence to food safety, quality, and contractual scope requirements, • Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP, • Leading, training, developing, and mentoring the entire culinary team, • Supervising kitchen staff productivity, performance, and compliance with policies and procedures, • Managing labour, food, and chemical resources to ensure efficiency and cost control, • Overseeing ordering, inventory control, and bi‑weekly inventory counts, • Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets, • Maintaining high standards of cleanliness, organization, and professionalism, • Serving clients and guests in a personable, professional, and service‑oriented manner, • Supporting the Executive Chef with culinary input related to planning, forecasting, and operational executionQualifications WHO ARE WE LOOKING FOR? • Culinary professional, with culinary education and/or Chef designation, • Authorized to work in the United States, • Advanced Food Safety or HACCP certification, • Minimum 5 years of experience in the hospitality or food service industry, • Minimum 5 years of experience in progressive culinary leadership roles , including hotels, resorts, restaurants, or workforce lodges, • Demonstrated experience operating large‑volume food service environments, • Strong knowledge of menu costing, recipe card implementation, and cost controls, • Advanced practical and theoretical knowledge across all kitchen areas:, • Hot Kitchen, • Cold Kitchen, • Pastry / Bakery, • Butchery, • Banquets and mass‑service operations, • Proficiency with Microsoft Excel, Word, Outlook, and food service systems, • Proven ability to lead, develop, and retain culinary teams, • A leadership style that demonstrates ownership, accountability, strong communication, and professionalism Additional Information Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law #IND 2

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Dental insurance, • Free food & snacks, • Health insurance, • Paid time off, • Relocation bonus, • Training & development, • Vision insurance Location: Midland, TX Salary: $80,000 - $85,000 + bonus and relocation assistance Benefits: $5,000 in relocation / MDV / 401(k) + 2% employer match Private member-owned club looking for a fine dining Chef de Cuisine to join their team What You’ll Do: • Assist the Executive Chef with daily kitchen operations, • Lead and motivate culinary team members during service, • Maintain high standards for food quality, presentation, and consistency, • Manage inventory, ordering, food cost controls, and kitchen organization, • Ensure sanitation, safety, and health standards are consistently followed, • Help develop seasonal menus, specials, and culinary initiatives, • Train and mentor line cooks and prep staff, • Step into leadership responsibilities in the Executive Chef’s absence What We’re Looking For: • 3+ years of Sous Chef experience in a high-volume restaurant, hotel, resort, or upscale dining environment, • Strong leadership and communication skills, • Passion for culinary excellence and team development, • Experience managing food and labor costs, • Ability to thrive under pressure while maintaining attention to detail, • Stable work history and career progression preferred, • Culinary degree is a plus, but not required.

Job Description Job Title: Sous Chef Classification: Exempt Role Description Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve Member and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Key Responsibilities • Reports to Executive Chef., • High volume expediting skill, a must., • Efficient in Excel, Word, Outlook., • Interacting with Club Members in Dining Room, required., • Self-starter, good leader and highly motivated., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation., • Checks the quality of raw and cooked food products to ensure that standards are met., • Inspects supplies, equipment, and work areas to ensure conformance to established standards., • Instructs cooks and others in the preparation, cooking, garnishing, and presentation of food., • Monitors sanitation practices., • Orders or requisitions food and other supplies needed to ensure efficient operation., • Creates recipes, specs, and control procedures. Demonstrates new cooking techniques, recipes, and equipment to kitchen., • Monitors member satisfaction. Maintains professional grooming and appearance and acts as a role model according to established policies., • Must be able to lift 20 pounds or more., • Supervises kitchen shift operations and ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations as well as Food & Beverage policies, standards and procedures., • Sets a positive example for Member relations., • Ensures associates understand expectations and policies., • Maintains ordering, receiving and food storage standards., • Performs all duties of kitchen managers and associates as necessary., • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily., • Ensures Club policies are administered fairly and consistently., • Assists Executive Chef with all kitchen operations., • Recognizes superior quality products, presentations and flavor., • Communicates performance expectations in accordance with job descriptions for each position., • Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns., • Trains associates in safety procedures., • Operates and maintains all department equipment and reports malfunctions., • Interacts with Members to obtain feedback on product quality and service levels., • Handles Member issues and complaints., • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO) The ideal candidate will have the following experience, skills, and knowledge: • High school diploma or GED; 4 years’ supervisory experience as a sous chef, or, • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ supervisory experience as a sous chef., • Food safety certification., • Certification from American Culinary Federation or other hospitality association., • Must have working knowledge of Microsoft Office Word and Excel., • Fine Dining experience required., • Culinary graduate preferred., • Passion to excel and leadership ability to form a team, driving high quality results., • Eye for detail and strong organizational skills., • Creative menu development skills., • Diplomatic team player able to foster relationships with Members, guests and staff., • Possesses characteristics that command a presence in the dining room and able to articulate and educate FOH and BOH., • Be able to attend meetings as necessary., • Must interact with Club members in Dining Rooms. The ideal candidate will have the following competencies and qualities: • Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)., • Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards., • Arithmetic - The ability to add, subtract, multiply, or divide quickly and correctly., • Must have working knowledge of Microsoft Office- Word, Excel, Outlook., • Reading Comprehension - Understanding written sentences and paragraphs in work related documents., • Writing - Communicating effectively in writing as appropriate for the needs of the audience., • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences., • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem., • Member and Personal Service - Knowledge of principles and processes for providing Member and personal services. This includes Member needs assessment, meeting quality standards for services, and evaluation of Member satisfaction., • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment., • Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives., • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment., • Building Trust - Ability to interact with others in an honest, fair and respectful way, giving others confidence in one's intentions and those of the organization., • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message., • Member Focus - Ability to develop and sustain productive Member relationships; actively seeking information to understand and address Member’s needs., • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks., • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently., • Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities, using effective approaches for choosing a course of action or developing solutions. Dallas Country Club is an Equal Opportunity Employer that does not discriminate based on sex (including gender identity, pregnancy, childbirth, or related medical conditions), gender, race, religion, ethnicity, national origin, political affiliation, citizenship status, physical or mental disability, genetic information, marital status, age, sexual orientation, military service, veteran status, or any other status protected by federal, state, or local laws. The company's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.

Job DescriptionCompany Description WHO ARE WE? We've been serving clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. Job Description WHAT’S THE JOB? The Experienced Line Cook/Chef de Partie is a senior production‑level culinary role responsible for leading assigned kitchen sections and supporting the delivery of high‑quality food service at a Dexterra workforce accommodations facility. The operation will initially serve approximately 500 guests per day and is expected to scale rapidly to more than 4,000 meals served daily. The Experienced Line Cook/Chef de Partie plays a critical role in ensuring food quality, food safety, consistency, and execution at scale, while providing day‑to‑day leadership to cooks within their assigned area. Reporting to the Executive Chef or Sous Chef, the Experienced Line Cook/Chef de Partie supports menu execution, supervises kitchen production, mentors junior cooks, and ensures strict compliance with Dexterra food safety standards and quality expectations. YOUR WORK WILL INCLUDE • Leading assigned kitchen sections (hot line, cold kitchen, bakery, prep, or service line), • Preparing, presenting, and serving high‑quality menu items in accordance with approved recipes, • Supporting the kitchen operation to safely and efficiently service 500+ guests daily, scaling to 4,000+ guests, • Ensuring strict adherence to food safety, quality, and contractual scope requirements, • Enforcing compliance with Dexterra Food Safety programs, including HACCP, • Providing on‑the‑floor leadership, coaching, and guidance to Line Cooks and kitchen helpers, • Supervising staff productivity, performance, and adherence to policies and procedures during assigned shifts, • Assisting with food preparation planning, portion control, and waste reduction, • Supporting inventory rotation, storage standards, and bi‑weekly inventory counts, • Applying knowledge of dietary requirements, including allergies, vegan, vegetarian, and special diets, • Maintaining high standards of cleanliness, organization, and professionalism in assigned work areas, • Supporting the Sous Chef and Executive Chef with operational execution and daily production needsQualifications WHO ARE WE LOOKING FOR? • Culinary professional with formal culinary training and/or a Chef designation, • Advanced Food Safety or HACCP certification required, • Minimum 3–5 years of experience in the hospitality or food service industry, • Minimum 3 years of experience in progressive culinary roles, including hotels, resorts, restaurants, or workforce lodges, • Demonstrated experience working in high‑volume food service environments, • Strong working knowledge of menu execution, recipe adherence, and portion control, • Practical experience across multiple kitchen areas:, • Hot Kitchen, • Cold Kitchen, • Pastry / Bakery (asset), • Butchery (asset), • Mass‑service operations, • Basic proficiency with Microsoft Excel, Word, Outlook, and food service systems, • Proven ability to lead by example, support team development, and maintain performance standards, • A professional work style demonstrating accountability, communication, and attention to detail Additional Information Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law #IND 2

Job Description REAL Food re-fined. Sous Chef in Senior Living - Fine Dining | Location: Dallas, TX 75225 Compensation: $30 per hour| Full-Time Schedule: Thursday-Monday Job Summary We are seeking a skilled and motivated Sous Chef to join our culinary team in a vibrant full-spectrum luxury senior living community, with a primary focus on our Independent Living dining program. As the Sous Chef, you will support the Executive Chef in overseeing day-to-day kitchen operations for Independent Living, delivering a restaurant-style dining experience with high standards of food quality, safety, and presentation. This role plays a key part in creating appealing, chef-driven meals for residents, guests, and staff while maintaining consistency with organizational standards and culinary excellence. What You'll Do • Help ensure client, resident, and customer service satisfaction with food production., • Communicate on various levels including management, client, resident, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • Three years prior upscale restaurant or café experience required., • One (1) to Two (2) years prior hospital, senior living, or healthcare experience a plus!, • Strong leadership and communication skills., • Knowledge of dietary restrictions, nutrition standards, and food safety regulations., • Professional kitchen environment experience., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Holiday Premium Pay Health & Wellness • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.) Financial Wellness • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D Plus • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description REAL Food re-fined. Sous Chef in Senior Living - Healthcare Culinary | Location: Dallas, TX 75225 Compensation: $30 per hour| Full-Time Schedule: Saturday-Wednesday, 11a-8p (Thursdays and Fridays off) Job Summary We are seeking a skilled and motivated Sous Chef to join our culinary team in a vibrant full-spectrum luxury senior living community, with a focus on healthcare culinary services across assisted living and higher levels of care. As the Sous Chef, you will support the Executive Chef in overseeing kitchen operations in a healthcare-focused environment, ensuring high standards of food quality, safety, and presentation while adhering to regulatory and clinical requirements. This role plays a key part in delivering nutritionally appropriate, therapeutic, and appealing meals to residents, staff, and visitors, while maintaining strict compliance with dietary guidelines, food safety standards, and organizational protocols. What You'll Do • Help ensure client, resident, and customer service satisfaction with food production., • Communicate on various levels including management, client, resident, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • Three years prior restaurant experience preferred., • One (1) to Two (2) years prior hospital, senior living, or healthcare experience a plus!, • Strong leadership and communication skills., • Knowledge of dietary restrictions, nutrition standards, and food safety regulations., • Professional kitchen environment experience., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Holiday Premium Pay Health & Wellness • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.) Financial Wellness • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D Plus • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: 401 W. Las Colinas Boulevard, Irving, TX 75039 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Requirement: At least 3 years of culinary experience., • Perks: Free parking! No weekends! No major holidays! *Internal Employee Referral Bonus Available • Pay Range: $22.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1544768. 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: http://olivia.paradox.ai/moSkg 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., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1544768 [[req_classification]]

Job Description Sous Chef North Dallas and Plano and Grapevine You've been running restaurants long enough to know the difference between a job and a place worth showing up for. This is the latter. A Dallas restaurant concept that's been a local favorite for decades is hiring a Sous Chef at one of three locations. It's busy, it's real, and the guests actually care about what's on the plate. What you'd actually do • Lead high volume production, • Hire the right people, coach them, and build a team that wants to stay., • Own the numbers labor, food cost, schedules, • Keep the place clean, safe, and inspection-ready every single day. What we think you bring • 4+ years running casual or fine-dining, • Great leadership skills to along with your knife skills, • The kind of leadership that makes people want to follow you What you get • Competitive salary, • $0 deductible / $0 copay medical with affordable premiums, • Dental, vision, company-paid life and AD&D, • 401(k), PTO, store discounts, • Real work/life balance not the corporate version If you're tired of grinding for a brand that doesn't grind for you, let's talk. Apply through Superior Talent Source and we'll get you straight to the hiring team... #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description TITLE: Executive Chef / Chef de Cuisine LOCATION: Dallas, TX (Uptown) CONCEPT: High-volume, upscale casual Italian REPORTS TO: Owner/Operator SUMMARY Our client is seeking a hands-on Executive Chef / Chef de Cuisine to lead the kitchen at a high-performing, family-owned Italian restaurant with a strong reputation and elite clientele. This is not a desk-based executive role—we are looking for a working chef who thrives on the line, leads by example, and brings discipline, consistency, and excellence to every service. This role offers significant growth opportunity, including potential leadership expansion, multi-unit involvement, or future partnership for the right candidate. RESPONSIBILITIES Kitchen Leadership & Operations: • Lead all back-of-house operations with a hands-on, lead-from-the-front approach, • Work all stations as needed, especially during high-volume service (200–300 covers), • Ensure consistent execution of all menu items to restaurant standards, • Maintain strong kitchen discipline, urgency, and teamwork during service, • Step in seamlessly during staffing shortages or high-pressure situations Team Development & Management: • Train, mentor, and develop line cooks and prep staff into high-performing team members, • Enforce accountability, work ethic, and professional behavior across the team, • Assist in hiring, onboarding, scheduling, and performance management, • Build a culture of respect, urgency, and pride in craft Quality Control & Culinary Execution: • Maintain strict standards for authentic Italian cuisine, • Oversee preparation and execution of Fresh pasta, Pizza (dough, fermentation, baking techniques), Sauces and traditional Italian dishes, • Ensure food quality, consistency, and presentation meets brand reputation, • Conduct line checks, tastings, and quality audits daily, • Inventory, Cost & Compliance Management, • Manage food cost, waste, and inventory levels, • Control purchasing and vendor relationships, • Maintain health, safety, and sanitation standards (local Dallas regulations), • Ensure kitchen efficiency and profitability QUALIFICATIONS Experience: • 5+ years in a leadership kitchen role (Sous Chef, Chef de Cuisine, or Executive Chef), • Experience in high-volume, upscale casual or fine dining Italian restaurants, • Proven ability to run a full kitchen independently Technical Culinary Skills: • Strong foundation in authentic Italian cooking techniques - pasta making (handmade & extruded), pizza production (dough fermentation, oven handling), sauce development and regional Italian cuisine, • Ability to execute under pressure with speed and consistency Leadership & Operational Skills • Lead by example on the line, • Manage multiple stations during peak service, • Recruit, train, and retain team members, • Strong problem-solving and decision-making skills under pressure, • High standards for cleanliness, organization, and structure Performance Expectations • Comfortable working long hours in a physically demanding environment, • Willing to step into any role necessary for team success, • Strong work ethic, reliability, and accountability Preferred Qualifications • Experience opening or scaling restaurants, • Experience working with high-profile or VIP clientele, • Bilingual (English/Spanish) preferred in Dallas market, • Culinary school training COMPENSATION & BENEFITS • Competitive salary (based on experience and Dallas market), • Performance-based bonuses (potential), • Growth opportunities including multi-unit leadership, • Stable, family-run environment with strong reputation EQUAL OPPORTUNITY EMPLOYER Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries

Minimum 2 years of progressive kitchen management experience (Sous Chef, Executive Sous Chef, or Chef de Cuisine). Neighborhood Sushi is seeking an experienced Chef de Cuisine to lead the kitchen and steward the restaurant’s culinary vision. Experience in upscale, chef-driven, or boutique dini

We are seeking an experienced and entrepreneurial Sous Sushi Chef to join the opening team at Neighborhood Sushi. Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision.

Support the environmental commitments by having the knowledge skills and values to be a leader in the global goal of greening the hospitality industry.

Job Description Upscale General Managers, Executive Chefs, Chefs, and Managers needed for growing Restaurant Group in the Houston area. This will be for a High Volume Upscale Restaurant. Asian or Mediterranean a plus. The right candidates need to possess a strong passion for customer service, be upbeat, personable, and have a genuine love for hospitality. In addition, likes to work in a fast-paced environment. Experience: • 3-5 years minimum General Manager Experience, • 3-5 years minimum Executive Chef Experience, • 3 years minimum Sous Chef or Kitchen Manager experience, • 3 years minimum Restaurant Manager Experience, • 3 years minimum Pastry Experience, • Strong leadership qualities, • Adept knowledge of P and L's, budgeting, ordering, inventory, and training., • Servant leader mentality, • Scratch kitchen experience a plus, • 10$ million in annual revenue Benefits: • Competitive salary 50-100k$, • Medical, dental, paid time off, bonus, • Growth opportunities, • PTO, • 401kCompany DescriptionHospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.Hospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.

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

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

Flik Hospitality Group in Dallas is seeking an experienced culinary professional to support the Executive Chef in overseeing kitchen operations.

The Hispanic Alliance for Career Enhancement in Dallas, Texas is hiring an Executive Sous Chef. You will partner with the Executive Chef to manage all aspects of culinary efforts across restaurants and events.

Truluck’s in Dallas is seeking a Professional Fine Dining Executive Sous Chef with at least seven years of culinary leadership to join our high‑volume operation. You will assist the Executive Chef, lead a team of culinary professionals, and ensure recipes and systems are followed with profession

This role focuses on executing culinary excellence, supporting the Executive Chef in maintaining high standards in food quality and service. Hudson House Lovers in Dallas, Texas, is seeking an Executive Sous Chef to lead kitchen operations.

A golf club in Dallas is seeking an Executive Sous Chef to lead kitchen operations and ensure compliance with culinary programs.

A full-service hotel in Irving, TX, is seeking an experienced Sous Chef to support daily kitchen operations. This role involves assisting the Executive Chef with food production and supervising kitchen staff.

Job Description AM Prep Cook for D.L. Mack's Hillcrest About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity A morning Prep Cook at D.L. Mack's plays a foundational role in supporting the culinary team and ensuring our kitchens are set up for seamless, high-quality service. This position is responsible for preparing ingredients according to recipes, portioning guidelines, and cooking standards to ensure consistency and excellence in every dish. Prep Cooks maintain a clean, organized, and efficient workspace, adhere to all food safety protocols, and assist chefs with a wide range of tasks. Reliability, attention to detail, and a desire to learn are essential, as Prep Cooks contribute directly to the exceptional dining experiences our guests expect. Core Responsibilities Support the Executive Chef, Executive Sous Chef, and all kitchen team members with daily tasks to ensure full readiness for service. Prepare ingredients according to standardized recipes, portioning guidelines, and quality standards. Execute all assigned prep tasks with accuracy, consistency, and a strong sense of urgency. Maintain all kitchen prep standards and uphold every aspect of the culinary program. Assist in the daily setup and breakdown of the kitchen, taking great care of equipment, tools, and facilities. Maintain a clean, organized, and sanitary workstation at all times, consistently following all food safety and sanitation protocols. Label, date, store, and rotate ingredients properly using FIFO to ensure freshness and minimize waste. Assume responsibility for all ingredient prep, including washing, chopping, measuring, mixing, and storing items as needed. Communicate any shortages, product needs, or equipment concerns promptly to the culinary leadership team. Operate kitchen equipment safely and correctly, adhering to all training and safety guidelines. Participate in a collaborative team environment and foster a positive, supportive working climate. Embrace change, adapt quickly, and deliver strong results under varying conditions and service demands. Follow opening, mid-shift, and closing procedures to maintain an orderly and well-prepared kitchen throughout the day. Adhere to all state and local food service safety and sanitation regulations. Requirements Must be at least 18 years old 1-2 years of culinary or hospitality experience in a full-service, high-volume kitchen. Strong knife skills and experience working on both hot and cold prep. Food handler certification as required by state and local agencies. Energetic, accountable, and team-oriented with a positive, professional attitude. Excellent organizational skills and strong attention to detail. Ability to make sound decisions, take ownership of tasks, and work independently while collaborating effectively with all levels of leadership. Demonstrates initiative by contributing ideas, embracing change, and going above expectations to support the success of the team. Comfortable working in a fast-paced environment while maintaining accuracy, cleanliness, and composure. Physical Requirements Ability to lift up to 50 pounds Ability to work standing and walking for extended periods of time Benefits & Perks Medical, Dental and Vision benefits available Flexible schedule Professional development and career growth Family Meals Dining discounts at all Vandelay concepts All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family A collaborative, uplifting culture where we take care of our guests by taking care of our people first If you’re a passionate professional who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Qualifications Experience & Skills Minimum of 3-5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment. Position Summary The Executive Sous Chef

Executive Sous Chef page is loaded## Executive Sous Cheflocations: Bear Creek Golf Club - Dallas, TXtime type: Full timeposted on: Posted Todayjob requisition id: R14807Club Location:Bear Creek Golf Club - Dallas, TXArcis Golf team members thrive on anticipating needs, forging connections, and e

Hudson House Addison seeks an Executive Sous Chef to partner in executing its culinary vision in Dallas, Texas. In this role, you will support the Executive Chef in driving consistency throughout the kitchen while mentoring line cooks and maintaining high standards of quality and service.

A premium dining establishment located in Dallas, Texas, is seeking a talented Sous Chef to assist the executive chef in crafting diverse menus and overseeing kitchen operations.

Club Location: Bear Creek Golf Club – Dallas, TX Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests.We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a g

Hudson House West Village in Dallas, Texas is looking for an Executive Sous Chef to support the Executive Chef in daily kitchen operations and uphold high culinary standards.

HRI Hospitality in Dallas, Texas is seeking an Executive Sous Chef responsible for managing the Culinary staff and ensuring the highest quality of food service to hotel restaurants, bar, banquets, and functions.

Job Description If you feel you have the skills to WOW our Executive Sous Chef, then send in your resume and come start your journey! We have competitive medical, dental and vision benefits. We also offer great discounts at the Le Spa by Warwick. We offer complimentary lunch, dinner and parking. We offer great opportunities to sharpen your skills and learn from our leadership team. POSITION PURPOSE Manage all aspects of the food production for all outlets and banquets, including food preparation according to the description. Adhere to sanitation practices. Qualified candidates will need to expect the following: Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Practice sanitation and safety daily to ensure the total customer satisfaction. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to create appropriate buffet displays up to five to six feet in height and the ability to set up, maintain and breakdown same.

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: Location: North Dallas, TX, 75248 Job Summary: We are currently seeking a Part Time 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

Hôtel Swexan in Dallas, Texas is seeking an experienced Executive Sous Chef to assist the Executive Chef with kitchen management and operations.

SpaceX is seeking an Executive Sous Chef for its Starbase location in Texas.