Sous chef jobs in Texas

Job Description Lettuce Entertain You – Aba Position: Sous Chef Location: Dallas, TX Pay: $65,000-$75,000/year Lettuce Entertain You Restaurants is looking for a Sous Chef with 3+ years of Sous Chef experience in a high-volume, full-service environment. Job Summary Supports BOH leadership by running daily kitchen operations and shifts. Oversees execution, food quality, team performance, and assists with inventory, ordering, and cost control. Key Responsibilities • Lead BOH shifts, including kitchen and dish operations, • Ensure food quality, presentation, and safety standards, • Manage prep, inventory, ordering, and food cost support, • Conduct line checks, pre-shift meetings, and shift transitions, • Maintain cleanliness, organization, and sanitation standards, • Train, coach, and develop BOH team members, • Partner with FOH to ensure smooth service, • Support hiring, scheduling, and performance management Requirements • Kitchen leadership experience in a high-volume environment, • Strong knowledge of food safety, operations, and cost control, • Ability to lead in a fast-paced, high-pressure setting, • Strong communication and organizational skills, • Flexible schedule (nights, weekends, holidays) Additional Expectations • Promote teamwork and a positive kitchen culture, • Follow all company policies and regulatory requirements, • Perform other duties as assigned About Us Aba Aba, meaning father in Hebrew, is a Mediterranean restaurant with a California influence. With locations in Austin, TX, Chicago, IL, and Nashville, TN, the menu features Top Chef Alum, Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking and the beverage program showcases spirits and rare wines from lesser known Mediterranean regions. Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today!

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: • Excellent earning potential, • Attainable monthly bonus program, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred, • Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 70 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 70 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description The Executive Chef leads a medium-sized kitchen team of 10-20 staff in delivering exceptional food and customer service while driving sales growth and operational efficiency. This role oversees all aspects of restaurant kitchen operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the Genewral Manager, the position does not require travel and focuses on enhancing kitchen operations and operational efficiency. Responsibilities • Manage daily restaurant & kitchen operations to ensure smooth service, • Lead, train, and develop a team of 10-20 staff members, • Maintain high standards of customer service and quality assurance, • Oversee financial performance including budgeting and sales growth, • Coordinate staff scheduling and inventory control using relevant software, • Develop and implement marketing strategies to increase customer engagement, • Ensure compliance with health, safety, and licensing regulations, • Manage vendor relationships and supply chain logistics, • Resolve conflicts efficiently to maintain a positive work environment Preferred Qualifications • Minimum 2+ years Executive Chef in Fine Dining\nCompany Description Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step. Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

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... #STS\nCompany Description 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. 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 Duties: • Assist the head chef in overseeing the daily operations of the kitchen, • Prepare and cook a variety of dishes, ensuring high quality and presentation, • Collaborate with the culinary team to create new menu items and specials, • Supervise and train kitchen staff, ensuring adherence to recipes and food safety standards, • Monitor inventory levels and place orders for ingredients and supplies, • Maintain a clean and organized kitchen environment, • Ensure compliance with health and safety regulations Qualifications: • Previous experience as a sous chef or in a similar role, • Strong knowledge of culinary techniques and practices, • Excellent leadership and communication skills, • Ability to work in a fast-paced environment and handle multiple tasks simultaneously, • Attention to detail and a passion for creating delicious and visually appealing dishes, • Knowledge of food safety regulations and procedures Please note that bartending experience is not relevant to the role of Sous Chef. Job Type: Full-time Benefits: • Food provided, • Health insurance, • Paid time off

Job Description Great opportunity for a Fine Dining Sous Chef in Dallas/ Ft Worth. The Sous Chef leads a medium-sized kitchen team of 10-20 staff in delivering exceptional food while driving kitchen sales growth and operational efficiency. This role oversees all aspects of kitchen operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the Executive Chef, the position does not require travel and focuses on culinary operations. Responsibilities • Manage daily kitchen restaurant operations to ensure smooth service, • Lead, train, and develop a team of 10-20 staff members, • Maintain high standards of customer service and quality assurance, • Oversee financial performance including budgeting and sales growth, • Coordinate staff scheduling and inventory control using relevant software, • Develop and implement marketing strategies to increase customer engagement, • Ensure compliance with health, safety, and licensing regulations, • Manage vendor relationships and supply chain logistics, • Resolve conflicts efficiently to maintain a positive work environment Preferred Qualifications • 3+ years in kitchen management\nCompany Description Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step. Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description Job Description: Sous Chef Salary: $60,000 - $70,000 + Bonus + Benefits Position Summary Be part of something new! We are seeking a passionate and experienced Sous Chef to join our newly opened restaurant team. This is a unique opportunity to help build a culinary program from the ground up, combining creativity, leadership, and operational excellence in an exciting new restaurant concept. Why Join Us? • Help lead the culinary program for a new restaurant., • Opportunity to influence menu creation, team culture, and training, • Work alongside a passionate leadership team in an exciting new concept., • Excellent growth potential with a dynamic and expanding restaurant organization., • Competitive benefits including Medical, Dental, Vision, 401(k), Paid Time Off, and more. What We're Looking For • Proven experience as a Sous Chef or in a strong kitchen leadership role (upscale or fine dining experience strongly preferred)., • Solid culinary foundation with a passion for innovation, quality, and hospitality., • Strong leadership and communication skills with a hands-on, lead-by-example management style., • Thorough knowledge of food safety, sanitation, and health department regulations., • Ability to thrive in a fast-paced, high-volume kitchen environment., • Bilingual in English and Spanish is a plus., • Flexible availability, including nights, weekends, and holidays as business needs require. Key Responsibilities • Support the Executive Chef in overseeing all back-of-house operations., • Manage daily food preparation, production, and service to ensure consistency and quality., • Train, mentor, and develop culinary team members to achieve operational excellence., • Collaborate on menu development, seasonal offerings, and new culinary initiatives., • Maintain exceptional food quality, presentation, and consistency., • Monitor inventory, food costs, purchasing, and vendor relationships., • Ensure compliance with all food safety, sanitation, and company standards., • Foster a positive, professional, and collaborative kitchen culture., • Assist with recruiting, hiring, onboarding, and developing culinary talent., • Partner with restaurant leadership to deliver an outstanding guest experience. If you're a passionate culinary leader looking to make an impact with an exciting new restaurant opening, we'd love to hear from you! #STS\nCompany Description 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. 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 Job Title: Sous Chef Concept Type: Full-Service Restaurant Location: Grapevine, Texas Salary: $55,000 - $65,000 per year Join a celebrated full-service dining concept built around bold, fire-driven cuisine and genuine hospitality. This is an organization where the kitchen culture focuses on craftsmanship, consistency, and pride in the plate, and where back-of-house leaders are trusted to set the tone for excellence every shift. Team members here describe a workplace built on collaboration, high standards, and real opportunity for growth, the kind of culture where a strong leader can make an immediate, visible impact. If you're looking for a kitchen environment that respects the craft and invests in its people, this Sous Chef opportunity in Grapevine, Texas deserves your attention. Job Qualifications • Minimum 2 years of full-service restaurant experience in a management role, • Solid working knowledge of kitchen operations, including butchering and portion control, • Strong communication and organizational skills, with the ability to lead a team under pressure, • Demonstrated ability to deliver consistent, high-quality hospitality standards, • Working knowledge of POS/Micros systems, cash handling, and food and labor cost control, • Understanding of food handling, storage, safety, and sanitation procedures, • Ability to manage inventory, purchasing, and administrative responsibilities, • Commitment to maintaining a neat, clean, and organized kitchen at all times Job Responsibilities As the Sous Chef in Grapevine, Texas, you will: • Support the Executive Chef across all areas of kitchen operations, • Manage back-of-house team members, daily operations, and food production for the restaurant and bar program, • Provide direction, coaching, and feedback to team members, including discipline and termination recommendations when necessary, • Own the ordering and receiving process for produce, seafood, and core food orders, • Conduct daily and bi-weekly inventory counts alongside the team, • Build and manage the back-of-house staffing schedule, • Interview, hire, and develop back-of-house talent to meet staffing goals, • Supervise and actively participate in butchering and portion control on every shift, • Set the standard for quality food and a clean, organized kitchen environment Physical Requirements • Able to speak, read, write, and understand the primary language of the work location, • Able to reach, bend, push, and pull items for up to 2 hours per day, • Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours per day, • Able to stand and move at a steady pace for extended periods, • Able to bend, kneel, maintain balance, and lift up to 50 pounds as needed This Sous Chef role in Grapevine, Texas is built for a leader who wants more than a job- someone ready to take ownership of a kitchen, develop a team, and help shape a dining experience guests remember. If you're ready to bring your leadership and culinary expertise to a kitchen that values both, we want to hear from you. Apply now for this Sous Chef position in Grapevine, Texas \nCompany Description Gecko Hospitality, named to Forbes' list of America’s Best Recruiting Firms for the last 7 years, offers the largest selection of restaurant, catering, grocery, corporate dining, senior living, healthcare food service, K-12 food service, and higher education food service positions. Our hospitality-exclusive team covers all 50 states, Canada, UK, and Ireland and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining, Gecko recruit’s management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities. Gecko Hospitality, named to Forbes' list of America’s Best Recruiting Firms for the last 7 years, offers the largest selection of restaurant, catering, grocery, corporate dining, senior living, healthcare food service, K-12 food service, and higher education food service positions. Our hospitality-exclusive team covers all 50 states, Canada, UK, and Ireland and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining, Gecko recruit’s management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description JOB DESCRIPTION FLOATER COOK Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION Reporting to the Chef, a Floater Cook plays an integral role in ensuring our clients are delivered an exceptional culinary experience to begin their day. The Floater Cook will lead and prepare food items for customers using predetermined methods in a timely and consistent manner, set up a station with a predetermined mise in place required to service all mealtime functions, practice sanitation and safety daily to ensure that customer satisfaction is met. RESPONSIBILITIES AND DUTIES • To assist with preparing, presenting, and serving all meals., • Must be able to demonstrate the use of industrial knives in a safe and sanitary manner., • Prepare utensils for dinner service and set up steam line as per the menu plan., • Can lead and serve the food service line., • Prepare all breakfast menu items in a timely manner., • To clean, cut, and prepare raw meat, fish, and poultry as assigned., • To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc., • To clean all equipment while complying with statutory and company hygiene requirements and safety practices., • Maintain a clean, organized, and safe workstation always., • Receives grocery orders and ensures proper storage rotation of all items. FIFO (first, first out) is to be followed., • Ensure measures are practiced, minimizing food waste and spoilage., • To ensure all items in fridges are dated and always labeled., • Ability to maintain a clean and safe workstation., • Ability to assist with unloading groceries on order day., • Use PPE at all times, e.g., Nitrile gloves and cutting gloves., • To always provide courteous customer service and guest service., • Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef SUPPORTIVE FUNCTIONS In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the lodge: • Consult with the Executive Chef daily and with other departments directly related to the food and beverage department., • Participate in long-range planning., • Participate, support, and make recommendations for ongoing lodge programs with continuous improvement in networking. 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 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 menus and follow their instructions., • Ability to create appropriate food service displays demonstrating customer service as a primary function during meal hours. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more., • The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices., • The Floater Cook position is subject to sufficient noise, which may cause subordinates to shout to be heard above the ambient noise level., • The employee must be able to exert a well-paced effort in a limited space and reach other departments of the hotel on a timely basis., • Must be able to lift up to 50 lbs. regularly and continuously., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally., • It requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability, and visual acuity., • Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception., • Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment. QUALIFICATION STANDARDS Experience A minimum of two years of cooking experience is required. Previous hospitality experience preferred Some culinary training is required, but it is not an asset. Licenses or Certificates Basic Food Safe Certificate Ability to obtain and/or maintain any government required licenses, certificates, or permits. Grooming All employees must maintain a neat, clean, and well-groomed appearance per CHH standards. This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time. COMPENSATION AND BENEFITS (AFTER 90 DAYS) • Dental Insurance, • Health insurance, • Paid time off, • Vision insurance, • After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.

Job Description JOB DESCRIPTION BREAKFAST COOK Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION Reporting to the Chef, a Breakfast Cook plays an integral role in ensuring our clients receive an exceptional culinary experience to begin their day. A Breakfast Cook is responsible for the food safety and quality of food prepared within their assigned station. RESPONSIBILITIES AND DUTIES • To assist with preparing, presenting, and serving all meals., • Must be able to demonstrate the use of industrial knives in a safe and sanitary manner., • Prepare utensils for dinner service and set up steam line as per the menu plan., • Can lead and serve the food service line., • Prepare all breakfast menu items in a timely manner., • To clean, cut, and prepare raw meat, fish, and poultry as assigned., • To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc., • To clean all equipment while complying with statutory and company hygiene requirements and safety practices., • Maintain clean, organized, and safe workstations at all times., • Ensure measures are practiced, minimizing food waste and spoilage., • Ability to maintain a clean and safe workstation., • Use PPE at all times, e.g., Nitrile gloves and cutting gloves., • To always provide courteous customer service and guest service., • Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef, • Must be able to speak, read, write, and understand the primary language used in the workplace., • Must possess basic computational ability., • Ability to understand recipes and menus and follow their instructions., • Ability to create appropriate food service displays demonstrating customer service as a primary function during meal hours. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more., • The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices., • The Breakfast Cook position is subject to sufficient noise. This may cause subordinates to shout above the ambient noise level., • The employee must be able to exert well-paced effort in a limited space and reach other departments of the hotel on a timely basis., • Must be able to lift up to 50 lbs. regularly and continuously., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity., • Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception., • Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment. COMPENSATION AND BENEFITS (AFTER 90 DAYS) • Dental Insurance, • Health insurance, • Paid time off, • Vision insurance, • Room and board provided, • After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.

Job DescriptionDescription: FLSA Status –Non-Exempt Job Summary • Dishwashers are responsible for a number of duties. They are responsible for making sure dishes, pots and pans are cleaned on a daily basis. They also help cooks with certain tasks and functions and they must know how to operate certain machinery., • Because of the fluctuating demands of the Club’s operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Job Tasks (Essential Functions) • Check the temperature of dishwasher machine, wash-cycle 140 degrees, rinse temperature 160 degrees. Check every time you start your sift., • Wash and sanitized pot sinks, dish tables with bleach or sanitizer. Also check your solution, verified using chemical strips., • Dishes, glasses, etc., are NOT stacked while wet., • No cracked or chipped dishes or glasses are present., • There is no evidence of food residue on “clean” dishes, pots, and pans., • Floors are kept dry and clean as much as possible., • Back dock cleaned and washes every night, and day, • Garbage cans wash and put back in place every night., • Dishwasher cleaned and put back into working order every night., • All floors must be cleaned with bleach every night and day, • Completes other appropriate assignments made by the Executive Sous Chef and/or Sous Chefs. Reports to • Executive Sous Chef, • Sous Chefs Supervises • No supervisory duties are included in this position. Requirements: Minimum Requirements • Education – High School diploma/GED or experience is a plus, • Language Skills – English, Spanish is a plus, • Physical Requirements, • Stand – 100% of the time, • Walk – 100% if the time, • Sit – 0% of the time., • Use hands/fingers to handle/feel – 100% of the time, • Reach with hands/arms - 100% of the time, • Climb or balance – Only when necessary, • Stoop, kneel, crouch, crawl – occasionally, • Talk/hear – must be able to communicate with managers and staff, • Taste/smell – 100% of the time, • Weight Lifted/force exerted – Up to 50-100 pounds, • Visual Requirements – must be able to see, • Work Environment, • Wet or humid conditions – up to 50% of the time, • Work near moving mechanical parts – up to 50% of the time, • Work in high precarious places – NA, • Fumes or airborne particles – NA, • Toxic or caustic chemicals – NA, • Outdoor weather conditions – Occasionally, • Risk of electrical shock – possibly

Job Description Join Our Team at Vitality Living as a Kitchen Assistant/Dishwasher at our Vitality Living Preston Hollow Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Kitchen Assistant/Dishwasher Responsibilities: • Prepare, wash, and store dishes, • Clean and sanitize dishwashing area, • Assist with serving meals, setting tables, and bussing tables, • Deliver and retrieve kitchen supplies from resident apartments, • Assist Cooks in cleaning food service areas and equipment, sweeping and mopping floors and completing assigned cleaning duties. NOTE: No one under the age of 18 can operate or clean specific equipment, including but not limited to: robot coupe, meat slicer, blender, knives, mixers, steamers, grill, and fryer., • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s). Join us today if you meet the following requirements: • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Meet state or provincial health related requirements, • Maintain food handlers permit and any other certifications as required by state or provincial regulations Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description JOB DESCRIPTION K2 KITCHEN HELPER 2 Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION As a K2 Kitchen Helper 2, responsibilities include coordinate with the K1 to execute all work assignments in the kitchen/ dining room area department and ensure that organization, sanitation, and cost of operation are consistent with the overall food and beverage goals and objectives. RESPONSIBILITIES AND DUTIES • To clean and sanitize designated areas, complying with statutory and company hygiene requirements, including floors, chairs, counters, shelves, fixtures, fittings, fridges, and walls, • Ensure that the dining room is clean, sanitized, and presentable at all times, • Ensure proper floor maintenance procedures are followed according to CHH Lodging Standards. Care for floors, use specified products to wash floors and ask the Chef or Sous Chef for assistance., • Clean all spills on floors. Use wet floor signs around spills prior to mopping to ensure the safety of guests and staff., • Ensure that there are ample cups, glassware, bowls, silverware, trays, and juice containers; dairy products, fruit, juice, yogurt, sandwiches, pastries, ice cream, condiments, disposable cups/lids, and tea and coffee condiments are stocked at all times., • Set up a coffee station in the lobby with condiments and pastries for breakfast and dinner service. The station will be set up before every dinner service and torn down after every meal., • As assigned, to serve on the food line, maintaining cleanliness of the steam table before, during, and after meal service., • During meal services, maintain all service areas, including cleaning and replenishing the dining room., • Assist dishwashers with scraping dishes and cleaning speed racks., • At mealtime completion, clean all dining room equipment, including but not limited to, • Coffee machines, • Pop dispensers, • Milk machines, • Toasters, • Cereal dispensers, • Coolers, • Soup warmers, • Microwaves, • And all dining room-related equipment, • Provide professional, courteous guest service at all times., • Assist the Chef/Sous Chef when requested to provide supply requirements for the dining room., • Wash all fruit., • Ensure safety is being administered, e.g. using proper PPE, Nitrile gloves or rubber gloves when using chemical., • Assist with loading and unloading groceries and stocking grocery orders and supplies., • Dispose of garbage and recyclables to their proper disposal designations., • Responsible for the training of all new employees when necessary., • Ensure proper rotation of products by meeting departmental standards., • Responsible for properly storing glassware and silverware and their storeroom organization., • Ensure safety is being met as a departmental goal., • All General Helpers in the kitchen or dining room will assist in serving the food line and providing adequate customer service to the guests. SUPPORTIVE FUNCTIONS In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel. • Assist the food & beverage staff with special requests, • Additional duties as necessary and assigned. 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 speak, read, write, and understand the primary language(s) used in the workplace., • Must possess essential computational ability., • Knowledge of chemicals, sanitation, and ware washing techniques and procedures., • Strong motivational skills., • Working knowledge of federal, State, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and Ambassador relations, including, but not limited to, statutes and their comparable State and local laws (where applicable) PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems., • The worker must be able to stand for long periods of time during a working shift, but the length of time spent on tasks may vary from day to day and task to task., • Ability to physically handle kitchen equipment, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds., • Must be able to lift up to 50 lbs. regularly and continuously., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally., • Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity., • Talking and hearing occur continuously when communicating with guests and supervisors. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception., • Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment. QUALIFICATION STANDARDS Experience Kitchen-related experience preferred. Licenses or Certificates Basic Food Safe Certificate Standard First Aid Ability to obtain and/or maintain any government required licenses, certificates, or permits. Grooming All employees must maintain a neat, clean, and well-groomed appearance per CHH standards. This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time. COMPENSATION AND BENEFITS (AFTER 90 DAYS) • Dental Insurance, • Health insurance, • Paid time off, • Vision insurance, • Free meal, • After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.

The Sous Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Sous Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Why You'll Love Working Here: • Lead and inspire a talented culinary team, • Showcase your creativity and passion for food, • Opportunities for career growth and development, • Fast-paced, collaborative work environment, • No nights or Weekends!, • Stable opportunity with a respected hospitality and food service leader ? Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks ? Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. ? Cooks and prepare a variety of food according to production guidelines and standardized recipes ? Sets up workstation with all needed ingredients and equipment ? Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items ? Safely utilizes a variety of utensils including knifes ? Operates equipment such as ovens, stoves, slicers, mixers, etc. ? Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods ? Arranges, garnishes, and portions food according to established guidelines ? Properly stores food by adhering to food safety policies and procedures ? Cleans and sanitizes work areas, equipment, and utensils ? Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. ? Adheres to Aramark safety policies and procedures including proper food safety and sanitation ? Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description • We are hiring immediately for full time PRODUCTION SUPERVISOR positions., • Location: KIPP Texas Public Schools - 10711 KIPP Way, Houston, TX 77099. Note: online applications accepted only., • Schedule: Full time schedule; days may vary, 4:00 am to 12:30 pm. More details upon interview., • Requirement: Prior production and supervisory experience is preferred., • Pay Range: $20.00 per hour to $22.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1563506. 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 Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Job Summary Summary: Responsible for setting up and maintaining food production and quality control of food items prepared in the kitchen. Essential Duties and Responsibilities: • Prepares food items necessary for assigned area., • Assigns specific duties to associates under supervision for efficient operation of the kitchen., • Ensures proper storage and handling of products; uses portion, presentation and recipe controls., • Maintains cleanliness of all kitchen areas, including food and non-food working areas., • Reports equipment repair/maintenance to appropriate supervisor or facility department., • Supervises team members in absence of Sous Chef; disciplines, trains and schedules associates., • Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both 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 In addition, 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/2023/08/2023WageTransparencyChartwellsK12.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf will be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. 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. Chartwells K-12 maintains a drug-free workplace.

We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Chef for the unit, the Chinese Cuisine Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Chinese/Taiwan/Hong Kong airline customers and will need to have experience in Japanese culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors\n\n \n Annual Hiring Range: \n \n • $70K - $73K /Per Year\n \n \n Benefits \n \n • Paid time off\n, • 401k, with company match\n, • Company sponsored life insurance\n, • Medical, dental, vision plans\n, • Voluntary short-term/long-term disability insurance\n, • Voluntary life, accident, and hospital plans\n, • Employee Assistance Program\n, • Employee Discounts\n, • Weekly pay for union employees\n, • Free hot healthy meals for unit operations roles\n \n \n Main Duties and Responsibilities: \n \n \n \n • \n Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements \n • \n Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) \n • \n Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) \n \n \n\n\n \n \n • \n Orders raw material from storeroom and produces extra meals at last minute as needed \n • \n Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts \n • \n Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation \n • \n Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product \n • \n Manages daily production of hot and/or cold kitchens for quality and consistency \n \n \n\n\n \n \n • \n Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. \n • \n Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. \n • \n Monitors daily manpower planning and schedules employees. \n • \n Responsible for employee retention and reducing employee turnover. \n • \n Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). \n \n \n\n\n \n \n • \n Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. \n • \n Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority. \n • \n Employee must complete all company required training including but not limited to ServSafe \n • \n Compliance with all company required policies, procedures and processes including but not limited to required training \n \n \n \n \n Qualifications \n \n\n\n \n \n \n \n Education: \n \n \n \n • \n Associates degree in the Culinary Arts or a Culinary Arts certification preferred. \n \n \n \n \n \n \n Work Experience: \n \n\n\n \n \n • \n Minimum 1-3 years of experience as a Chef and/or Sous Chef required. \n • \n Minimum 7 years of experience as a cook required. \n • \n Minimum 3 yrs experience in Chinese Cuisine \n • \n Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. \n • \n In-flight catering experience or experience in a high-volume food service environment preferred. \n \n \n \n \n \n\n\n \n Job Skills: \n \n \n \n • \n Ability to cook meals according to detailed specifications. \n • \n Ability to work in a fast paced, deadline driven environment. \n • \n Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. \n • \n Current or previous labor relations experience is a plus, but not required. \n \n \n\n\n \n \n • \n Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. \n • \n Ability to train others required. \n • \n Must have the ability to give negative and positive feedback to employees on a daily basis. \n • \n Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. \n • \n Strong organizational, analytical, communication and leadership skills required. \n \n \n\n\n \n \n • \n Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. \n • \n Experience with menu design a plus. \n • \n Basic computer skills required. Working knowledge of Microsoft Office products preferred. \n \n \n \n \n \n \n Technical Skills: (Certificates, Licenses and Registration) \n \n\n\n \n \n • \n ServSafe Certified is preferred. \n \n \n \n \n \n \n Language / Communication Skills: \n \n \n \n • \n Must have excellent written and oral communication skills. \n • \n Bi-lingual in Mandirin is a plus. \n \n \n\n\n \n\n\n Job Dimensions \n\n\n \n\n\n Geographic Responsibility: USA \n\n\n \n\n\n Type of Employment: Full-Time \n\n\n \n\n\n Travel %: Yes – Up to 25% \n\n\n \n\n\n Exemption Classification: Exempt \n\n\n \n\n\n Internal Relationships: all production areas \n\n\n \n\n\n External Relationships: airline customers \n\n\n \n\n\n \n Work Environment / Requirements of the Job: \n \n \n \n • \n Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. \n • \n In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. \n • \n Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. \n • \n A rotating schedule of over 55 hours per week is typical. \n \n \n\n\n \n\n\n Budget / Revenue Responsibility: N/A \n\n\n \n\n\n Organization Structure \n\n\n \n\n\n Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations \n\n\n \n\n\n Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) \n\n\n \n\n\n Number of Dotted Line Reports: N/A \n\n\n \n \n \n \n Estimated Total Size of Team: Up to 40, varies by unit \n \n \n \n \n\n\n \n Demonstrated Values to be Successful in the Position \n Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone: \n \n Excellence \n \n • We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires.\n, • We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves.\n \n Passion \n \n • Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care.\n, • We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks.\n \n Responsibility \n \n • We care about what we do, and we understand the impact we have on others and the planet.\n, • We always look out for each other –creating a safe workplace environment is everyone’s responsibility.\n \n Respect \n \n • Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals.\n, • We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup.\n \n \n \n\n\n gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. \n\n\n \n\n\n For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf \n\n \n \n \n We anticipate that this job will close on: 08/26/2026\n For California Residents, please click here to view our California privacy notice.\n \n \n If you want to be part of a team that helps make travel and culinary memories, join us!

Job Description Overview Opportunity: Food & Beverage Director Oversee food and beverage functions and outlets ensuring the division meets established financial and other goals while ensuring the department operates in accordance with established guest service and sustainability standards. Potential Career Path Area Food & Beverage Director – Assistant General Manager – Director of Operations Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Monitor performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction., • Monitor and control food & beverage inventories., • Maintain inventories of related food & beverage equipment., • Monitor and control labor costs., • Maintain cleanliness and sanitation levels to Health Department required ratings at all times., • Manage food preparation., • Organize multiple projects; manage and prioritize multiple tasks and meet deadlines., • Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis., • Implement new menu items that will increase customer satisfaction and perception of value as well as policies and procedures for food and beverage., • Develop and manage the annual food & beverage budget., • Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • Bachelor’s degree or equivalent experience required., • Progressive food and beverage management experience in similar size hotel/venue required. Work Environment and Context • Work schedule varies and may include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It Qualifications Culinary experience a plus Sous Chef or Executive Chef level Operated a beverage department including banquet bar, house bar, and rooftop satellite bars also a plus

Job Description Sous Chef | Horseshoe Bay Resort Location: Horseshoe Bay, TX Employment Type: Full-Time Position Summary Horseshoe Bay Resort is seeking a Sous Chef responsible for overseeing daily kitchen operations, ensuring consistent food quality, and supporting culinary team development. This role combines leadership, operational oversight, and hands-on execution in a high-volume environment. Key Responsibilities • Supervise kitchen operations across outlets and banquet functions, • Ensure consistent food quality, presentation, and adherence to standards, • Lead and develop kitchen staff, including training and performance support, • Coordinate food preparation and manage service execution, • Assist with menu development and implementation, • Manage inventory, food cost control, and labor scheduling, • Ensure compliance with food safety, sanitation, and workplace regulations, • Support banquet and event execution, including large-scale service Qualifications • 2-year culinary degree with 2 years of leadership experience, or 4+ years of relevant culinary leadership experience, • Strong knowledge of cooking techniques, food safety, and kitchen operations, • Experience in high-volume or multi-outlet environments preferred, • Ability to lead teams, manage priorities, and solve operational challenges, • Basic proficiency in Microsoft Office; POS or inventory systems experience preferred, • Must be at least 18 years old, • ServSafe Manager and Food Handler certifications required, • Valid driver’s license with acceptable driving record, • Ability to stand for extended periods and lift up to 50 lbs Compensation & Benefits • Competitive salary, • 401(k) with employer match, • Medical, dental, and vision insurance, • Disability and life insurance options, • Employee discounts on resort amenities and travel, • Associate housing and shuttle services available, • Career development opportunities About Horseshoe Bay Resort Horseshoe Bay Resort provides a professional culinary environment with opportunities for leadership development and career growth. Apply today to join a team focused on delivering consistent, high-quality culinary operations.

Job DescriptionBenefits: • Free uniforms Job Posting: Contractor Sous Chef Company: 3CBRH LLC in Partnership with La Rivera Experience Resort Location:Dilley, TX Position Type: Contractor Salary: $15- $17 About Us: 3CBRH LLC, in partnership with La Rivera Experience Resort, is renowned for its luxurious accommodations and exceptional culinary experiences. Our resort offers a unique blend of comfort, elegance, and world-class dining. We are currently seeking a talented and dedicated Contractor Sous Chef to join our dynamic kitchen team and contribute to our reputation for culinary excellence. Position Overview: As a Contractor Sous Chef, you will play a critical role in supporting the Executive Chef in overseeing kitchen operations. Your responsibilities will include supervising kitchen staff, assisting with menu development, ensuring the highest standards of food quality and presentation, and maintaining a clean and organized kitchen environment. Key Responsibilities: • Assist the Executive Chef in planning and executing menu items., • Ensure that all dishes are prepared to the highest quality standards and presentation., • Assist with inventory management., • Monitor and enforce health and safety regulations and standards., • Maintain a clean and organized kitchen, including adherence to sanitation and hygiene standards.Qualifications:, • Proven experience as a Sous Chef or in a similar role within a high-end or resort environment., • Culinary degree or equivalent experience preferred., • Strong knowledge of various cooking techniques and cuisines., • Excellent leadership, organizational, and communication skills., • Ability to work under pressure and adapt to changing demands., • ServeSafe or Food Handler’s Certification, • Passion for creating exceptional dining experiences., • Availability to work flexible hours, including evenings, weekends, and holidays.Join us in delivering an unparalleled culinary experience at La Rivera Experience Resort!

Description Summary: White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Skipjack Oyster is Downtown Austin’s newest seafood-focused concept, bringing the charm and tradition of the Carolina coast to the heart of the city. From daily oyster selections and crisp wine pairings to casual bites and comforting coastal dishes, Skipjack offers a fresh take on the raw bar experience in a vibrant, reimagined space at The Westin Austin Downtown. If you're excited about great food, warm service, and being part of something from the ground up, Skipjack Oyster is the place to be. Responsibilities: What You’ll Do • Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations., • Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team., • Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment., • Organize, oversee, and manage food prep operations, including creating menus, recipes, and execution of menu implementation timelines., • Control food costs by monitoring inventory, maintaining portion control, and minimizing waste., • Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement. What You’ll Bring • Strong leadership and organizational skills to oversee culinary operations effectively., • Expertise in developing innovative dishes while maintaining consistency and quality across all operations., • A collaborative approach to working with the front-of-house team to enhance guest experiences., • A passion for coaching, developing talent, and delivering exceptional guest experiences., • An associate’s degree in culinary arts or business administration is preferred., • Active unexpired Food Handler Manager Certification required at time of hire. Other information: What You Can Look Forward To • Medical, Dental, and Vision Insurance starting on Day 1, • Paid Parental Leave, • Unlimited Referral Bonuses, • Vacation and Paid Time Off (PTO) with rollover, • Tuition Reimbursement, • Complimentary and Discounted Rooms, • Leadership development opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. #TX200

You must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed.The Sous Chef will act as intermediary between the kitchen management and line staff, strong leadership and communication abilities are critical.Planning and directing

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 Description Position Title: Catering Sales Manager Pay 11 Reports To: Salary: $48,000 to $55,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. www.culinaireintl.com Job Summary The Catering Sales Managers plan, organize and manage the event and sales of organizations and businesses both inside and outside the hospitality industry, with the aim of achieving sales goals outlined by the Director of Catering. DUTIES AND RESPONSIBILITIES: • Organize and distributes Banquet event orders, • Plan menus in consultation with Executive Chef, Sous Chef, • Ensure health and safety regulations are strictly observed, • Responsible for production of invoice, mailing invoices, maintaining invoice files and transferring the information to accounting., • Distributes Banquet Event Orders. Informs chef and other appropriate personnel as to last minute changes or additions., • Prepares and distributes Guarantee Sheets and Function Sheets., • Sets up and maintains department files., • Manages financial targets, • Maintain financial and administrative records and event files, • Liaison responsibilities between Culinaire and clients, • Negotiate contracts with customers, • Monitor quality, • Assist in the Planning of new promotions and initiatives for Catering and retail outlets, • Participates actively in raising service and presentation levels in all departments., • Troubleshooting as required and perform all duties as set forth by General Manager QUALIFICATIONS AND SKILLS: • Must have at least 3 years previous experience in a quality establishment., • Proven ability to interact well with multiple departments., • Must be committed to customer service., • Must be available as needed (flexible work schedule to include working Saturday and Sundays as required)., • Must be pleasant, outgoing and attentive., • Must present a neat, well-groomed appearance., • Must speak, read, write and understand fluent English., • Computer proficient Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story http://www.compass-usa.com/our-story Associates at Culinaire 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/2026/03/Culinaire-Landing-Page_Feb2026.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. Culinaire maintains a drug-free workplace.

Job Description Position Title: Director of Catering Sales Salary: $55,000 to $65,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. www.culinaireintl.com Job Summary The Director of Catering Sales, organize and manage the event and sales of organizations and businesses both inside and outside the hospitality industry, with the aim of achieving sales goals outlined by the Senior Vice President of Operations and Sr Vice President of Sales and Marketing. DUTIES AND RESPONSIBILITIES • Organize and distributes Banquet event orders, • Plan menus in consultation with Executive Chef, Sous Chef, • Ensure health and safety regulations are strictly observed, • Responsible for production of invoice, mailing invoices, maintaining invoice files and transferring the information to accounting., • Distributes Banquet Event Orders. Informs chef and other appropriate personnel as to last minute changes or additions., • Prepares and distributes Guarantee Sheets and Function Sheets., • Sets up and maintains department files., • Manages financial targets, • Maintain financial and administrative records and event files, • Liaison responsibilities between Culinaire and clients, • Negotiate contracts with customers, • Monitor quality, • Assist in the Planning of new promotions and initiatives for Catering and retail outlets, • Participates actively in raising service and presentation levels in all departments., • Troubleshooting as required and perform all duties as set forth by General Manager QUALIFICATIONS AND SKILLS • Must have at least 5 years previous experience in a quality establishment., • Proven ability to interact well with multiple departments., • Must be committed to customer service., • Must be available as needed (flexible work schedule to include working Saturday and Sundays as required)., • Must be pleasant, outgoing and attentive., • Must present a neat, well-groomed appearance., • Must speak, read, write and understand fluent English., • Computer proficient Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story http://www.compass-usa.com/our-story Associates at Culinaire 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/2026/03/Culinaire-Landing-Page_Feb2026.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. Culinaire maintains a drug-free workplace.

Job Description Overview Opportunity: Steward / Dishwasher Perform dishwashing and kitchen cleaning functions. Your Growth Path Cook or Stewarding Supervisor - Executive Steward or Sous Chef Your Focus • Wash dishes, glassware, flatware, pots and pans., • Operate dishwashing and other kitchen cleaning equipment., • Place clean dishes, utensils, or cooking equipment in storage areas., • Maintain kitchen work areas, equipment, or utensils in clean and orderly condition., • Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars., • Sweep and wash floors and clean trash cans., • Sort and remove trash, placing it in designated pickup areas., • Perform food preparation functions in the event of staffing shortages or during peak periods., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High School diploma or equivalent preferred., • Previous stewarding experience required or equivalent training. Work Environment and Context • Work schedule varies and may include working on holidays, and weekends, etc., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping and kneeling. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

The Sushi Line Sous Chef is responsible for executing the menu and assisting the Executive Chef including preparing meals and aiding in managing/directing the sushi line staff. Responsible for collaborating with the Executive Chef and FOH management team in managing all team members for a cohesive p

Since 1942, SkyChefs has taken culinary excellence to new heights.As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States.Built on a legacy of operation

The Sushi Line Sous Chef is responsible for executing the menu and assisting the Executive Chef including preparing meals and aiding in managing/directing the sushi line staff. Responsible for collaborating with the Executive Chef and FOH management team in managing all team members for a cohesive p

Position: Executive Sous Chef;.Location: Bludorn Restaurant, 807 Taft St.Executive Sous Chefs are a crucial leaders of restaurant operations at Bludorn who over see the preparing, cooking, and plating of dishes; assist in organizing ingredients; and help keep the kitchen pristine for service.We are

Job Description The Head Baker is responsible for the daily preparation, production and finishing of all breads that are served. This role often has several duties that revolve around overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management. YOUR RESPONSIBILITIES • Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication., • Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction., • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors., • Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service., • Manage and develop direct reports towards individual growth and quality standards of excellence., • Work in support of the Executive Chef to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards., • Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures., • Daily production for all bread items (including mixing, shaping and baking) for all food and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging), • Maintain the recipe books by ensuring all recipes are, • Create recipe cost cards for new menu, • Organize daily mise en place inventory to create daily production list for all, • Coordinate on purchasing needs daily with Pastry Sous Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies., • Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs., • Review all labor schedules and ensure that that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes., • Review all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets, • Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held., • Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread/pastry production, • Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge, • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance, • Prepare all required paperwork, including forms, reports and schedules in an organized and timely mannerTEAM EXPECTATIONS, • Understand and perform to the company's Mission Statement and Core, • Maintain a clean and sanitary work Keep all areas clean and organized at all times., • Be part of a Work together and be attentive to each other’s needs on a daily basis. • Maintain a gracious, pleasant and friendly attitude, while contributing to a teamwork-based work environment; assisting fellow team members as situations arise., • Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of communication., • Attend all meetings, • Take pride in your appearance while adhering to the Dress & Appearance, • Work in a safe manner and abide by Workplace Health & Safety standards and Food and Safety Hygiene standards., • Adhere to the company policies regarding accident and incident reporting, • All other duties assigned.

Job Description Job Overview This position will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications. Job Functions • Prepares and cooks various types of cuisines using various cooking methods., • Follows proper plate presentation and garnish set up for all dishes., • Maintains par level on all prepared food products., • Maintain cleanliness, sanitation and organization of assigned work areas., • Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Prepare all menu items following recipes and yield guide., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to members and guests., • Inform Sous Chef of any excess items that can be used in daily specials or elsewhere., • Maintain proper storage procedures as specified by Health Department and Club requirements., • Minimize waste and maintain controls to attain forecasted food cost., • Review status of work and follow-up actions required with the Sous Chef before leaving., • Organizes and balances work load for food preparation staff., • Works in a team environment, communicating with and assisting other department staff with food requests and set-up., • Communicates any problems and/or concerns to the Sous Chef without delay., • Organizes and cleans walk-in and reach-in storage units and coolers., • Other duties and assignments as assigned by Sous Chef., • Must be able to competently read a recipe, use a scale and convert between different measurements. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • Ability to lift 40 lbs., • Ability to work long hours, evenings, holidays, and weekends., • Ability to remain on feet the majority of the workday., • Ability to operate all kitchen equipment., • Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc. Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area preferred.

This is a great opportunity for someone who wants to grow into a sous chef role while working closely with an experienced chef in a small, quality-driven kitchen. Supporting the chef with daily production, prep lists, and station setup. Communicating clearly with the chef and kitchen team.

Maintaining all kitchen equipment and following up for any repairs needed.

Eatzi's is looking for a professional Sous Chef for a Salaried position managing multiple hourly team members at 3 Dallas locations and at our Plano location.Qualified individuals will have experience leading a team of hourly employees, experience in high volume food production, quality control, rec

Job Description What This Role Is About: Wunsche Bros. isn’t your average kitchen — and we’re not looking for your average chef. We’re searching for a Sous Chef who thrives under pressure, takes full ownership of their kitchen, and understands that real leadership means building others up—not just barking orders. If you’ve got a deep respect for scratch cooking, live-fire grilling, and know how to lead a crew with confidence, this is your shot. You run the kitchen like it’s your name on the door. You take initiative, solve problems before they become problems, and hold your team to a high standard. You communicate clearly, directly, and professionally—whether it’s with line cooks, dishwashers, or ownership. You’re hands-on: from managing the fire pit to training a new prep cook, you lead by doing. Responsibilities Include: Run all live-fire cooking operations: build fires, manage heat, and smoke meats to perfection Train, mentor, and hold your team accountable setting the tone every shift Collaborate with ownership and the General Manager on menu planning, cost control, and daily specials Handle all BOH operations: ordering, prep sheets, inventory, cleaning, labor management Uphold high standards for food safety, sanitation, and kitchen organization Be the calm in the chaos when things get busy—and bring others with you Butcher proteins, ensure portioning, control waste, and execute every plate with consistency Step up when others fall short—we don’t micromanage here, this is your kitchen to lead Who You Are: You’ve got 5+ years of experience in high-volume, scratch kitchens You’ve worked with smokers, wood fire pits, or live-fire grilling for at least 5 years You’re organized, focused, and calm under pressure You communicate like a pro and bring out the best in every cook on your team You know how to coach, correct, and inspire—not just criticize You’re passionate about food, people, and putting out plates you’re proud of You’re not looking for a job—you’re looking to build a legacy with a team that has your back Manager ServSafe Certified What We Offer: Job Type: Full-time, Salaried Pay: Starting at $55,000+ (based on experience) Schedule: Consistent schedule Work Location: In-person | Spring, TX 77373 (Must be able to reliably commute or relocate prior to starting) How to Apply: Send your resume and a brief cover letter to jobs@wunschebros.com. Only qualified applicants will be contacted for interviews.

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: SOUS CHEF - FT HOOD, TX Salary: 66000 - 67500 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it’s about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We’re looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation’s heroes. If you’re ready to make a difference every day, join us and help us serve those who serve. Up to 20% Travel Required Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Job DescriptionA national upscale restaurant group is searching for a strong back of house leader. The Sous Chef should have prior high volume upscale dining experience and the ability to foster a climate of service and execution at a very high level. The company has a very structured and systems driven culture and looking for a leader who can hold a team accountable while creating and positive work climate. 100% scratch kitchen, excellent compensation, benefits, and culture with great growth potential.

Job Description Overview Canyon Ranch has been redefining wellness travel and transformative hospitality for more than 45 years. As the global leader in destination wellness, Canyon Ranch inspires lifelong well-being through world-class experts, personalized guidance, and immersive experiences that help guests live healthier, more fulfilling lives. Now, we are entering an exciting new chapter with the opening of Canyon Ranch Austin in October 2026 — our newest wellness destination nestled in the Texas Hill Country. Designed to connect guests with nature, adventure, restoration, and personal growth, Austin will build upon the legacy established in Tucson, Lenox, and Las Vegas while creating new opportunities for exceptional talent to shape the future of wellness hospitality. Recognized among the most outstanding hotels in the world by the Michelin Guide 2025, Canyon Ranch offers more than a career — it offers the opportunity to make a meaningful impact on the lives of others every day. Join the founding team at Canyon Ranch Austin. Recruitment is underway today, with anticipated start dates beginning in Fall 2026. Responsibilities WHAT YOU'LL DO AS A CANYON RANCH COLLEAGUE: Ensure all menu items meet exceptional standards for quality, flavor, and presentation by overseeing recipe adherence and maintaining consistent “model” plates for service. Provide daily operational leadership to culinary staff, ensuring teams are prepared, stations are properly set and reset, and service runs smoothly while proactively addressing challenges. Maintain full compliance with Pima County Health regulations by enforcing ServSafe standards, monitoring safety practices, and promptly reporting and resolving safety concerns. Demonstrate a strong understanding of Canyon Ranch’s nutrition philosophy, menu ingredients, and resort offerings to effectively support guest and staff inquiries. Prepare, present, and lead food demonstrations, special functions, and educational programs in the Demonstration Kitchen; collaborate with culinary leadership on seasonal programming and oversee demonstration-related revenue. Manage administrative and operational responsibilities including scheduling, colleague dining oversight, and ensuring proper food production, storage, and handling in alignment with Canyon Ranch standards. Qualifications WHAT YOU'LL NEED TO BE SUCCESSFUL: Demonstrated experience in a Sous Chef or comparable leadership role, ideally within a hospitality or wellness-focused environment. A passion for teaching and sharing culinary knowledge, with prior instructional or training experience preferred. A strong understanding of nutrition-forward cooking, proper food handling, and food safety best practices. Excellent organizational skills with a keen eye for detail and a commitment to consistency and quality. WHAT YOU'LL RECEIVE AS A CANYON RANCH COLLEAGUE: • Use of services and facilities including the spa, fitness classes, lectures, and overnight stays at all Canyon Ranch locations nationwide., • Generous health plan including Health, Dental and Vision after 30 days of employment., • 25 Days of personal and holiday time off (vacation, sick and holidays), • Supplemental Health care options (including Accidental, Critical Illness and Hospital care), • Employer-paid life insurance and Employee Assistance Program, • Paid Maternity leave, • A supportive, collaborative work environment with opportunities for professional growth. Position will be onsite in Spicewood, TX beginning 9/14/26.

Job Description Join a team that is passionate about making a difference in the lives of seniors. We foster a supportive, respectful, and collaborative work environment where every employee is valued and encouraged to grow. We offer competitive benefits, including paid time off, paid holidays, and a 401(k) with up to a 5% employer match. We believe in promoting from within and providing opportunities for professional development. Our hiring process seeks dependable, compassionate individuals who share our commitment to excellent service, teamwork, reliability, and making a positive impact in our community every day.

Job Description Bring your excitement, personality and flair to our table! We have an excellent opportunity available for a sous chef to join our award winning staff at Amerigo's Grille in The Woodlands. Candidates with previous fine dining kitchen management experience will be considered. Hired applicants will be prompt, hard-working, friendly, well spoken, neat and presentable in appearance, with the ability to accomplish tasks efficiently under stress, with others, and under minimal supervision. Please come by Monday-Friday between 2:00 PM-4:00 PM and fill out an application. Job Type: Full-time Required experience: • Fine Dining Kitchen Management: 2 years Education: • Associates or Bachelors degree in culinary arts

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

Job DescriptionDescription: Together, We're More. Thomas Ranch Development & Loraloma Club is seeking an experienced, dependable Steward A to help create an exceptional culinary and hospitality experience. In this essential behind-the-scenes role, you will keep our kitchens, dish areas, storage spaces, and service support areas clean, organized, sanitary, and ready for daily meal service, employee meals, tastings, and special events. The Role This role performs stewarding responsibilities with a high level of independence, consistency, urgency, and attention to detail in a luxury club and ranch environment. You will support smooth food and beverage operations by maintaining timely dish flow, caring for equipment, completing deep-cleaning priorities, and ensuring supplies are available when needed. What You’ll Do Stewarding, Dishwashing & Sanitation Support • Operate dishwashing equipment and properly clean, sanitize, and store dishes, glassware, flatware, cookware, utensils, and smallwares., • Maintain clean and organized dish areas, kitchens, service support spaces, storage areas, and stewarding stations throughout the shift., • Assist with deep cleaning schedules, equipment cleaning, floor care, trash removal, recycling, and sanitation projects., • Ensure clean dishware, cookware, and service items are available and properly stocked for culinary and food and beverage operations., • Monitor stewarding supplies and communicate inventory or equipment needs to leadership in a timely manner. Kitchen Operations & Team Support • Support culinary and food and beverage teams with timely dish flow, equipment readiness, and clean work areas during daily service and special events., • Assist with receiving, stocking, rotating, organizing, and transporting supplies, food products, and operating equipment., • Help coordinate stewarding priorities during high-volume service periods, banquets, member dining, and special functions., • Assist with training new or less-experienced stewarding team members on cleaning standards, safety expectations, and proper equipment use., • Communicate professionally with culinary leadership regarding workflow, cleanliness, breakage, equipment concerns, and operational needs. Food Safety, Sanitation & Compliance • Follow all food safety, sanitation, hygiene, and temperature control procedures., • Maintain cleanliness and organization of kitchen equipment, tools, storage areas, coolers, and workstations., • Comply with health department standards, company policies, and safe food handling practices., • Properly use, clean, and store knives, kitchen tools, smallwares, and cooking equipment., • Immediately report safety concerns, equipment issues, food quality concerns, or supply needs. Teamwork & Hospitality Standards • Work collaboratively with culinary, food and beverage, club operations, and hospitality team members., • Respond professionally to direction from the Sous Chef, Executive Chef, and culinary leadership team., • Support a positive, respectful, and service-focused kitchen culture., • Provide support for special projects, tastings, events, and other operational needs as assigned., • Represent Thomas Ranch and Loraloma Club with professionalism, teamwork, and pride in service excellence.Requirements: Required Qualifications • Wednesday to Sunday from 7:00am to 5:00pm or 8:00am to 6:00pm, • High school diploma or GED preferred., • Minimum of 1 year of stewarding, dishwashing, kitchen, restaurant, club, resort, hotel, or hospitality experience preferred., • Knowledge of dishwashing equipment, sanitation practices, chemical safety, and safe food service support procedures., • Ability to work independently, follow cleaning schedules, prioritize tasks, and support service needs with urgency., • Strong attention to cleanliness, organization, safety, and operational readiness., • Positive attitude, dependability, teamwork, and willingness to support changing operational needs., • Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and special events as required., • Food Handler certification required or ability to obtain within the required timeframe after hire., • Bilingual English/Spanish preferred. Physical Requirements & Working Conditions • Ability to stand and walk for extended periods during food preparation and service., • Ability to lift, carry, push, and pull up to 50 pounds as needed., • Frequent bending, reaching, twisting, lifting, carrying, and repetitive hand and arm movement are required., • Ability to work in hot, cold, wet, and fast-paced kitchen environments., • Exposure to kitchen equipment, sharp tools, cleaning chemicals, slippery surfaces, steam, heat, and food allergens., • Must follow all safety, sanitation, PPE, and food handling procedures., • Schedule may include early mornings, evenings, weekends, holidays, and special events based on business needs., • Travel to field locations may be required. Schedule: Flexible schedule required, including evenings, weekends, holidays, and special events as business needs dictate. What We Offer At Thomas Ranch, we know that remarkable guest experiences begin with empowered, fulfilled team members. • Competitive pay, • Medical, dental & vision insurance, • 401(k) with company match, • Paid time off, holidays, and parental leave., • Professional growth opportunities Apply Today If you are dependable, safety-minded, and take pride in keeping a high-performing kitchen running smoothly, we invite you to apply for the Steward A position. Areté Collective is an Equal Opportunity Employer.

Job Description Location: Stephen F Austin University • We are hiring immediately for a full time SOUS CHEF position., • Address: 2102 Alumni Drive Nacogdoches, TX 75962 Note: online applications accepted only., • Schedule: Full time schedule; 8:00 AM - 5:00 PM. Days may vary. Weekends required. More details upon interview!, • Requirement: 3 years of culinary experience required. Baking experience is preferred., • Pay Range: $18.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1550963. 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, 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 Maryland, Washington State, 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/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Overview Canyon Ranch has been redefining wellness travel and transformative hospitality for more than 45 years. As the global leader in destination wellness, Canyon Ranch inspires lifelong well-being through world-class experts, personalized guidance, and immersive experiences that help guests live healthier, more fulfilling lives. Now, we are entering an exciting new chapter with the opening of Canyon Ranch Austin in October 2026 — our newest wellness destination nestled in the Texas Hill Country. Designed to connect guests with nature, adventure, restoration, and personal growth, Austin will build upon the legacy established in Tucson, Lenox, and Las Vegas while creating new opportunities for exceptional talent to shape the future of wellness hospitality. Recognized among the most outstanding hotels in the world by the Michelin Guide 2025, Canyon Ranch offers more than a career — it offers the opportunity to make a meaningful impact on the lives of others every day. Join the founding team at Canyon Ranch Austin. Recruitment is underway today, with anticipated start dates beginning in Fall 2026. Responsibilities WHAT YOU'LL DO AS A CANYON RANCH COLLEAGUE: • Prepare and present exceptional cuisine in accordance with Canyon Ranch recipes, nutrition philosophy, and presentation standards, ensuring consistent food quality across hot line, cold line, culinary theater, and special menu offerings., • Provide day-to-day leadership and support for line cooks by helping oversee daily kitchen operations, maintaining proper staffing readiness, monitoring prep execution, ensuring par levels are met, and reinforcing food safety and cleanliness standards., • Maintain a safe, organized, and sanitary kitchen environment by following all food handling, storage, labeling, and ServSafe requirements while ensuring equipment is operated safely and workplace hazards are addressed promptly., • Lead kitchen operations during assigned shifts in the absence of the Sous Chef by directing line execution, assigning stations, coordinating service, overseeing closing procedures, and supporting smooth and efficient meal production., • Train, mentor, and develop culinary team members by supporting onboarding, cross-training, coaching, and ongoing skills development to ensure consistent performance, operational excellence, and professional growth., • Support special events, banquet functions, and daily culinary initiatives by monitoring banquet event orders, assisting with menu execution, contributing to daily specials, and collaborating with culinary leadership to deliver exceptional guest dining experiences. Qualifications WHAT YOU'LL NEED TO BE SUCCESSFUL: • Bring 6–10 years of progressive culinary experience in restaurants, resorts, hotels, healthcare, wellness, or other high-volume food and beverage environments, with demonstrated expertise in food preparation, kitchen operations, and team leadership., • Hold a high school diploma or equivalent required; an associate degree, culinary certification, or equivalent specialized culinary training is preferred. Ability to obtain ServSafe Manager Certification within six months of employment., • Demonstrate strong leadership, coaching, and mentoring skills with the ability to guide line cooks, support training initiatives, foster accountability, and contribute to a positive and collaborative kitchen culture., • Possess extensive knowledge of food safety standards, sanitation requirements, healthy cooking techniques, nutrition-focused cuisine, and current culinary and wellness-focused food and beverage trends., • Exhibit exceptional organizational, communication, time management, and problem-solving abilities, with the capacity to prioritize multiple responsibilities and make sound decisions in a fast-paced production environment., • Thrive in a dynamic hospitality setting by maintaining flexibility, attention to detail, composure under pressure, and a strong commitment to guest satisfaction, operational excellence, safety, and the Canyon Ranch mission and values. WHAT YOU'LL RECEIVE AS A CANYON RANCH COLLEAGUE: • Use of services and facilities including the spa, fitness classes, lectures, and overnight stays at all Canyon Ranch locations nationwide., • Generous health plan including Health, Dental and Vision after 30 days of employment., • 25 days of personal and holiday time off (vacation, sick, and holidays)., • Supplemental healthcare options (including Accident, Critical Illness, and Hospital Indemnity coverage)., • Employer-paid life insurance and Employee Assistance Program., • Paid maternity leave., • A supportive, collaborative work environment with opportunities for professional growth and development. Position will be onsite in Spicewood, TX beginning 9/14/26.

Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties.Administers and ensures adherence to departmental guidelines, policies and procedures.Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include l

Job Description Join Our Team at Vitality Living as a Server at our Preston Hollow Community in Dallas! Are you looking for a job where you can make a real difference? A career that allows you to positively impact the lives of others every single day? If so, we want YOU to be part of our mission to make the world a better place. At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! As a Vitality Living Server, you will impact lives as you: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Overview Canyon Ranch has been redefining wellness travel and transformative hospitality for more than 45 years. As the global leader in destination wellness, Canyon Ranch inspires lifelong well-being through world-class experts, personalized guidance, and immersive experiences that help guests live healthier, more fulfilling lives. Now, we are entering an exciting new chapter with the opening of Canyon Ranch Austin in October 2026 — our newest wellness destination nestled in the Texas Hill Country. Designed to connect guests with nature, adventure, restoration, and personal growth, Austin will build upon the legacy established in Tucson, Lenox, and Las Vegas while creating new opportunities for exceptional talent to shape the future of wellness hospitality. Recognized among the most outstanding hotels in the world by the Michelin Guide 2025, Canyon Ranch offers more than a career — it offers the opportunity to make a meaningful impact on the lives of others every day. Join the founding team at Canyon Ranch Austin. Recruitment is underway today, with anticipated start dates beginning in Fall 2026. Responsibilities WHAT YOU'LL DO AS A CANYON RANCH COLLEAGUE: • Prepare ingredients and support basic food production by chopping vegetables, portioning items, and setting up mise en place for hot and cold food stations, ensuring readiness for daily service in accordance with established recipes and quality standards., • Maintain clean, sanitary, and organized workstations by following all Health Department regulations, properly storing and labeling food items, and assisting with routine kitchen cleaning and sanitation procedures throughout each shift., • Support consistent food quality and presentation by following Canyon Ranch recipes, nutrition philosophy, and plating guidelines while learning and reinforcing proper food preparation techniques and standards., • Perform daily kitchen operational tasks including assigned opening and closing procedures, restocking ingredients, and ensuring all stations are properly set up and broken down according to direction from culinary leadership., • Communicate effectively with supervisors by reporting discrepancies in recipes, ingredients, yields, or measurements to ensure corrections are made and standards are consistently maintained., • Follow direction from Executive Chef, Sous Chefs, and Chef de Parties while working under close supervision to complete assigned tasks efficiently and safely in a fast-paced kitchen environment. Qualifications WHAT YOU'LL NEED TO BE SUCCESSFUL: • Up to 1 year of experience in an industrial cooking environment, quick dining, or completion of culinary school, preferred., • Demonstrate a passion for learning and a desire to grow within a professional culinary team., • Show enthusiasm for creating meals and managing multiple tasks in a dynamic kitchen environment., • Commitment, energy, and a team-oriented mindset for a fast-paced culinary setting., • ServSafe Food Handlers License (Texas) is required., • Applicants must be 18 years of age or older. WHAT YOU'LL RECEIVE AS A CANYON RANCH COLLEAGUE: • Use of services and facilities including the spa, fitness classes, lectures, and overnight stays at all Canyon Ranch locations nationwide., • Generous health plan including Health, Dental and Vision after 30 days of employment., • 25 Days of personal and holiday time off (vacation, sick and holidays), • Supplemental Health care options (including Accidental, Critical Illness and Hospital care), • Employer-paid life insurance and Employee Assistance Program, • Paid Maternity leave, • A supportive, collaborative work environment with opportunities for professional growth. The pay rate for this position starts at $18.75/hour. The wage for this role may take into account factors for compensation decisions including but not limited to skill sets; experience and training; licensure or certifications; and other business and organizational needs. Position will be onsite in Spicewood, TX beginning 9/21/26.