Trabajos sous chef en Texas

Additional InformationEvening Shift Job Number26117009 Job CategoryFood and Beverage & Culinary Location1601 Lake Robbins Drive, THE WOODLANDS TX 77380, United States_ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $26.54-$28.85 per hour Bonus Eligible: Y JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions., • Maintains food handling and sanitation standards., • Ensures all employees have proper supplies, equipment and uniforms., • Performs all duties of Culinary and related kitchen area employees in high demand times., • Oversees production and preparation of culinary items., • Ensures employees keep their work areas clean and sanitary., • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals., • Communicates areas in need of attention to staff and follows up to ensure follow through., • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets., • Assists in determining how food should be presented and creates decorative food displays., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities • Ensures and maintains the productivity level of employees., • Ensures completion of assigned duties., • Coordinates activities of cooks and workers engaged in food preparation., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Handles employee questions and concerns., • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Conducts employee performance appraisal process, giving feedback as needed., • Communicates performance expectations in accordance with job descriptions for each position., • Participates in an on-going employee recognition program., • Monitors employee's progress towards meeting performance expectations., • Conducts training when appropriate. Maintaining Culinary Goals • Follows specific goals and plans to prioritize, organize, and accomplish your work., • Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met., • Places orders for appropriate supplies and manages food and supply inventories according to budget., • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Sets a positive example for guest relations., • Strives to improve service performance., • Handles guest problems and complaints seeking assistance from supervisor as necessary., • Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Serves as a role model to demonstrate appropriate behaviors., • Analyzes information and evaluating results to choose the best solution and solve problems., • Complies with loss prevention policies and procedures., • Reports malfunctions in department equipment., • Attends and participates in all pertinent meetings., • Encourages and builds mutual trust, respect, and cooperation among team members. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Title: Sous Chef - Japanese Specialty Cuisine - Airline Catering Job Location: Houston-USA-77032 Work Location Type: On-Site 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 operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. Bring authentic flavors to the skies in Houston, TX!! As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you’ll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you’ll create in-flight dining experiences that feel truly world-class. • Language: conversational Japanese, • Cuisine: proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine., • Work location: onsite @ Sky Chefs facility located in Houston, TX near IAH - George Bush Intercontinental Airport, • Relocation: Yes! We offer relocation assistance to Houston for this specific opportunity, • Work schedule: work 5 consecutive days and have 2 consecutive days off. Days off are Wednesday & Thursday., • Work shift: Day shift, 4:00am-2:00pm. Average work hours per day are 10-12 hours, as business dictates., • Operations: we operate 24/7, 365 days / year, • Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer., • Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client., • Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged., • Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items., • Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components., • Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift., • Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings., • Monitor inventory levels, report shortages, and support waste reduction initiatives., • Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine., • Must have some basic understanding of the Japanese language to understand recipes and to interface with the customer, • Prior airline catering experience a plus but not required., • Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine required, • Ability to follow airline plating guides, recipe specifications, and food presentation standards., • Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time., • Knowledge of food safety and sanitation standards (HACCP)., • Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed., • Culinary degree, Formal training, Internship program, or On the Job training all preferred., • Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time., • Work in refrigerated environment when required to ensure specifications are followed, • Able to lift up and carry up to 50 lbs to include hot pans of food. SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description. To Support the Head Chef in the efficient management of the kitchen at all times. • Day to day involvement to a high standard, in compliance with client contract., • To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager, • To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins., • To make certain the highest standard of food quality, presentation and service are achieved and maintained., • To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs., • To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers., • To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation., • Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas., • To assist with carrying out stock-takes as appropriate., • To assist Head Chef in evaluating the training needs of all kitchen staff., • As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard., • To review the kitchen hazard list every week with the Head Chef., • To maintain good communications and working relationship with your client, customers, and all staff., • To ensure that all staff rigorously enforce to the Company Dress Code daily., • The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit., • Ability to lead kitchen operation in Head Chef's absence., • Ability to balance multiple tasks., • Ability to deal and communicate optimally with staff and customers at all levels., • Ability to follow accurately and issue instructions, written or oral., • Strong people leadership skills., • NVQ Level 1,2 & 3 or equivalent, • Basic Food Hygiene, • 1-2 years' experience in a professional kitchen or productive catering, • Experience of purchasing and profit optimization., • Experience in industrial catering., • Experience of H.A.C.C.P documentation, • Experience of menu planning, • Dedication and self-motivation, • Good reliability and time keeping., • To work on own initiative or as part of a team, • Courteous manner, • Flexible approach to hours and duties, • Willingness to undergo training as the need arises 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 .

\n \n \n Job Description\n \n \n Aramark Nexus is hiring a Sous Chef for a new, large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo. \n \n This full-time culinary leadership opportunity is ideal for an experienced cook, lead cook, kitchen supervisor, or sous chef who is ready to take the next step in their career. We are looking for someone with strong hands-on cooking experience who can help lead a kitchen team, coordinate food production, maintain food safety and quality standards, and keep a busy kitchen running smoothly. \n \n As a Sous Chef with Aramark Nexus, you will work alongside culinary and food service leadership to manage daily kitchen operations in a high-volume dining environment. You will be involved in food preparation, meal production, team supervision, training, sanitation, inventory, quality control, and service execution. \n \n You do not need to have previously held the title of Sous Chef to be considered. An experienced cook or culinary professional with a strong background in food production and experience leading or training others may be a great fit for this opportunity. \n \n This is an opportunity to join a growing Aramark Nexus operation, help build a culinary team from the ground up, and grow your career with one of the country's leading food service and hospitality organizations. \n \n \n \n \n Job Responsibilities\n \n \n \n • Support culinary leadership in managing daily kitchen and food production operations.\n, • Train, supervise, and support cooks and other kitchen personnel.\n, • Coordinate food preparation, production, service, and presentation throughout assigned shifts.\n, • Provide hands-on cooking and food production support as needed.\n, • Help ensure food is prepared according to recipes, quality standards, production expectations, and portion controls.\n, • Assist with estimating food needs, inventory management, requisitions, and ordering supplies.\n, • Support recipe execution, menu implementation, and production planning.\n, • Monitor food quality, consistency, presentation, and overall guest satisfaction.\n, • Maintain food safety, sanitation, food handling, and kitchen cleanliness standards.\n, • Ensure kitchen equipment is properly operated, cleaned, and maintained.\n, • Support catering events, special meals, and additional food service needs as required.\n, • Train and coach kitchen team members on cooking techniques, recipes, safety procedures, and production standards.\n, • Partner with culinary and food service leadership to support staffing, labor, inventory controls, and daily operational needs.\n, • Help create a positive, safe, and accountable kitchen culture focused on teamwork, quality, and service.\n \n \n At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. \n \n \n \n \n About Aramark Nexus\n \n \n Aramark Nexus supports large-scale workforce communities and complex projects in locations where housing, dining, facilities, and essential services are critical to keeping people and operations moving. Our teams bring together Aramark's experience and resources with an entrepreneurial approach built for fast-moving, high-growth environments. \n \n A career with Nexus offers the opportunity to help build something from the ground up. Team members work in unique operating environments, take on meaningful responsibility, and have opportunities to grow as Nexus expands into new projects and markets. If you enjoy being part of a team that moves quickly, solves problems, and takes pride in delivering a great experience for the people we serve, Nexus offers a different kind of Aramark career. \n Location and Future On-Site Housing\n \n This position will support a new project located near Hereford, Texas, within driving distance of both Hereford and Amarillo. Additional details regarding the specific work location will be shared with candidates as they move through the hiring process. \n \n As the project develops, free on-site room and board is planned to become available for eligible employees. This will include housing and meals provided at no cost, creating an option for employees who prefer to live closer to the worksite rather than commute each day. Additional information about housing, availability, amenities, and timing will be provided as those services become available. \n \n \n \n \n Qualifications\n \n \n \n • Must be 18 years of age or older.\n, • Requires 2 to 3 years of experience in cooking, culinary operations, food production, kitchen leadership, or high-volume food service.\n, • Previous experience as a cook, lead cook, kitchen supervisor, culinary supervisor, sous chef, or similar culinary position is preferred.\n, • Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.\n, • Culinary degree preferred but not required.\n, • Strong knowledge of cooking techniques, food preparation, high-volume food production, kitchen operations, and food service standards.\n, • Experience training, supervising, or directing kitchen employees in a fast-paced environment.\n, • Ability to work hands-on in food preparation and production while also providing leadership to the kitchen team.\n, • Ability to organize production, solve problems, prioritize work, and support daily kitchen execution.\n, • Strong communication and interpersonal skills.\n, • Ability to maintain food safety, sanitation, quality, portion, and presentation standards.\n, • Experience with high-volume dining, institutional food service, residential dining, catering, hospitality, restaurants, or prepared food operations is preferred.\n, • Ability to work collaboratively with culinary leadership, food service management, and other departments.\n, • Schedule flexibility is required and may include days, evenings, weekends, and holidays based on business needs.\n \n \n \n

Job Title: Sous Chef PM Shift - Airline Catering Job Location: Houston-USA-77032 Work Location Type: On-Site Salary Range: $57,000.00 - 71,000.00 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 operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. The PM Sous Chef (evening shift) is responsible for ensuring the preparation and production of high-quality airline meals in accordance with company standards, customer specifications, menu requirements, and production schedules. This role oversees kitchen operations and kitchen support staff, ensuring compliance with food safety, hygiene, quality, and operational standards while maintaining efficiency and cost control within the production environment. • Work location: SkyChefs kitchen facility near George Bush Intercontinental Airport - IAH, • Work schedule: PM shift working 2pm-10pm Thursday-Monday, with Tuesday & Wednesday off, • Must be flexible to work beyond an 8 hour shift if business dicatates, • We operate 24/7, 365 Food Production & Kitchen Operations • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc., • Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc., • Supervise, coordinate and control kitchen staff in food storage (e.g. maintaining tidiness, following the first in - first out principle), • Conducts, coordinates and supervises inventories, • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan, • Participates in the development of food products and menus as needed for menu presentations, • Must be aware of content in catering manuals; conducts updates when necessary, • Executes countermeasures in the production in case of customer complaints, • Supports training of kitchen staff Quality, Food Safety & Compliance • Ensure compliance with all food safety, hygiene, health, and sanitation standards., • Monitor adherence to Hazard Analysis and Critical Control Point (HACCP) requirements and company quality standards., • Conduct quality control inspections throughout the production process., • Perform quality checks on incoming goods and ingredients to verify freshness, quantity, and compliance with specifications., • Ensure recipes, portion controls, and presentation standards are consistently followed., • Identify quality concerns and implement corrective actions to maintain customer satisfaction and operational excellence. Leadership & People Management • Organize and manage daily operations within the assigned area of responsibility., • Ensure appropriate staffing levels and effective allocation of resources to meet production demands., • Lead, coach, motivate, and develop team members in alignment with company policies and performance expectations., • Foster a positive work environment that reflects the company's values, culture, and management principles., • Promote teamwork, accountability, and continuous improvement within the kitchen., • Support employee training initiatives and ensure compliance with operational and safety procedures. Financial & Operational Management • Monitor food costs, inventory usage, and operational expenses to support budget objectives., • Implement cost-control measures to minimize waste and optimize resource utilization., • Analyze variances and initiate corrective actions to address cost or productivity deviations., • Support continuous improvement initiatives, including Global Quality Standards (GQS), HACCP programs, Lean Manufacturing, and other company-sponsored projects, • Culinary School Certification, Apprenticeship, or equivalent professional culinary training preferred, • 3+ years experience in commercial, industrial, airline, hotel, or large-scale catering food production., • Previous supervisory or team leadership experience preferred., • Strong knowledge of food preparation techniques and commercial kitchen operations., • Thorough understanding of food safety, sanitation, and HACCP regulations., • Knowledge of inventory management, stock control, and food cost management., • Ability to maintain food costs within budget while minimizing waste and maximizing product utilization., • Strong leadership, coaching, and team development skills., • Excellent organizational, planning, and time-management abilities., • Effective verbal and written communication skills., • Strong customer service and service-oriented mindset., • Ability to work in a fast-paced, high-volume production environment., • Proficiency in Microsoft Office Suite and Windows-based computer applications., • Strong problem-solving and decision-making skills. SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine. Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Tim

Must ensure that all kitchen staff in his area are performing at the level required by kitchen management. 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. Must act as a manager, team leader and motivator for the kit

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

We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian 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 - $75K /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 Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. \n • \n Minimum 3 years Japanese Cuisine \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 Spanish 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 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: 10/17/2026\n Please click here to view our North America Applicant Privacy Notice.\n \n \n If you want to be part of a team that helps make travel and culinary memories, join us!

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: 10/13/2026\n Please click here to view our North America Applicant Privacy Notice.\n \n \n If you want to be part of a team that helps make travel and culinary memories, join us!

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

Bludorn is Chef Aaron Bludorn s restaurant in the Fourth Ward section of Houston s Montrose neighborhood. Following a decade working for legendary French chef Daniel Boulud in New York City, Aaron was lured to Houston (his wife, Victoria s hometown) by the welcoming spirit of Houstonians who embrace

Job Description Job Title: Line Cook Supervisor: Executive Chef & Sous Chefs General Responsibilities: A Line Cook plays a key role in contributing to each guests dining experience. Line cooks are responsible for certain tasks in the kitchen such as grilling or cutting ingredients required for food service. Specific Duties: • Report to work as scheduled, on time, well-groomed and dressed in proper uniform., • Keep stations clean, sanitized and well stocked with necessary supplies, • Use ingredients in the right proportion and be aware of the exact procedure of food preparation, • Cook menu items in cooperation with the rest of the kitchen staff, • Clean up station and take care of leftover food, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Maintain a positive and professional attitude with coworkers, • Fill in wherever necessary to move the line faster Qualifications: Experience in fine dining or equivalent kitchens Ability to work swiftly and efficiently Must have strong work ethic and reliability Able to work in a fast paced environment. Able to be on your feet for extended periods of time. Ability to lift and carry 50lbs as needed with assistance. Continuous use of hand and arms. Continuous standing, walking, climbing, reaching and twisting. EEO

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. AM Kitchen Lead / Junior Sous Chef. AM Kitchen Lead / Junior Sous Chef.

Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties. Supervises/performs kitchen opening and closing operations.

Coach and mentor Sous Chefs and hourly team members, providing regular feedback and opportunities for growth. This role requires a hands-on leader who is equally passionate about food, people, systems, and hospitality. Ensure full compliance with all health department regulations, food safety standa

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

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

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pala Lead supervises the production of Roman-style Pizza alla Pala, Focaccia, and other Bakery items in a single Eataly location’s baking facility. Reports to the Head Chef and Sous Chef Managers. • Supervises and directs the bakery/pizza production staff at the direction of the Head Chef., • Assists the Head Chef and Sous Chef Managers with leading, training and developing team members, • Prepares pizza, focaccia, and other bakery items according to specific recipes, • Manage the stock of raw materials, place orders, and take care of the inventory of the department., • Complies with all portion sizes, quality standards, department rules, policies and procedures, • Maintains a clean and sanitary food production area according to Department of Health standards, • Works towards mastering all shifts in pizza and bakery production, • Assists Sales Associates if needed and engages with guests interested in learning about pizza, focaccia, and other bakery products, • Ensures a clean and sanitary food production area, • Performs cashier duties including processing returns, voids and exchanges when necessary, • Documents, investigates, elevates and resolves employee and guest incidents, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent, • 1+ year of experience in a back of house production position, • 1+ year of supervisory experience, • Good work ethic, communication and time management skills Job Requirements • Availability to work onsite with a flexible, open schedule often including evenings and weekends, as well as occasional early-morning/overnight shifts., • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for at least 8 hours, including standing, walking, bending and squatting, • Ability to work with an electric pizza convection oven and commercial spiral mix Hourly Compensation: $19 - $21 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at [Community Name]. As Sous Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As Sous Chef oversees and assists all food production, food presentation, and all back-of-the-house activity. Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and help manage kitchen operations in a cost effective manner. What You’ll Do: • Assists chef with planning, staffing, organizing and coordinating the preparation of all meals in all levels of care., • Helps planning menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield., • Assisted living food requirements as it pertains to state standards., • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards., • Assists chef with time clock management as it relates to labor actuals. These are completed on a weekly basis to ensure compliance with budget., • Ensures compliance with Resident dietary restrictions as it pertains to community, • Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed., • Gives instructions to cooking staff in fine points of cooking., • Assists chef with Inventorying food items monthly in the community, • Create custom holiday menus, • Conducts regular Quality Assurance Audits., • Practices all safety and loss prevention procedures., • Perform other duties as assigned., • Associate’s degree in culinary arts program preferred., • Minimum of three years experience as a Chef/Kitchen Manager in a food service environment., • Successful completion of recognized food safety course., • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Qualifications: Benefits You’ll Enjoy: Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

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!

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members. Your role includes maintaining cleanliness and sanitation of your work area, ensuring proper food storage, and assisting with the production of food and beverage items. You will work closely with Cook 2 and Cook 3 team members to support kitchen operations and adhere to quality standards. This entry-level position requires a willingness to learn and adapt while performing foundational cooking tasks and supporting the team in delivering consistent food quality and presentation. Reporting Structure • Reports to the Kitchen Manager, Sous Chef or Executive Chef, • Set-up, execute daily prep tasks, and organize your workstation efficiently., • Prepare and store all food items required for your station, adhering to Invited's standards., • Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s)., • Receive and store goods purchased by kitchen as requested., • Manage items used by others, such as condiments, dressings, salsa, and soups., • Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc., • Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation., • Interact professionally with members and guests, accommodating changes and last-minute requests as needed., • Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service., • Address and resolve member and guest complaints professionally notifying management of issues and practicing effective service recovery., • Complete additional duties as assigned by management., • Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management., • Follow all company, club, and department policies, procedures, and instructions., • Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff., • Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same., • Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Preferred • High school diploma or equivalent., • A minimum of 3 years of experience in a kitchen environment., • Valid Food Handler Certifications as required by state and city regulations., • Strong communication skills with the ability to follow instructions accurately., • Must be able to stand, walk, and perform physical activities for extended periods., • Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases., • Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required., • Able to lift, carry, push, and pull up to 100 lbs. occasionally., • Effective communication skills, including talking and hearing, with sufficient visual acuity., • Kitchen knives (1-5 lbs.), • Pots, pans, and other food storage containers (5 - 50 lbs.), • Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: • Medical, dental, and vision coverage, • Life insurance, • Short-term and long-term disability insurance, • 401(k) retirement savings plan, • Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Visit www.invitedbenefits.com for full details.

Location: Flower Mound, TX Type: Full-Time | Salary + Bonus Reports to: General Manager We're Curry Up Now — the country's largest and fastest-growing Indian fast casual brand. We serve bold, craveable Indian street food with global influences in a high-energy, modern setting. We're launching in Flower Mound and looking for a Kitchen Manager who can lead from the line, move fast, and deliver excellence daily. • Run all back-of-house operations — from prep to service to cleanup, • Lead, coach, and manage a BOH team in a high-volume, fast-paced kitchen, • Maintain tight control of food & labor costs and understand weekly prime cost goals, • Handle scheduling, ordering, inventory, and kitchen labor planning, • Ensure execution of recipes, portioning, prep pars, and food safety, • Uphold our speed, quality, cleanliness, and hospitality standards, • Be hands-on and present during peak shifts, setting the pace for the team, • Work closely with the GM and ownership to hit performance and cost targets, • 3+ years of kitchen management or sous chef experience in an Indian or Ethnic restaurant, • Strong background in fast casual or high-volume restaurant operations and catering, • Indian cuisine or ethnic food experience (required), • Solid understanding of financials: prime cost, food cost, labor planning, and waste reduction, • High standards for cleanliness, consistency, and accountability, • Are bilingual in English & Spanish (preferred), • ServSafe or equivalent food handler certification, • A passion for people, systems, and flavorful food, • Competitive salary + bonus potential, • Free meals + employee discounts, • Huge growth opportunity within a national brand If you're an operational beast with Indian/ethnic food experience who knows their way around fast casual financials — we want to meet you. Apply today and help us bring the Curry Up Now magic to Flower Mound.

The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinar Kitchen Manager, Manager, Kitchen Staff, Executive Chef, Kitchen, Sous Chef

As a Banquet Catering Cook at the National Medal of Honor Museum, you will prepare high-quality food for our quick-service café, private events, banquets, catering functions, and special events. This role requires a culinary professional who can work efficiently in a fast-paced environment while maintaining the standards expected of a polished, fine-dining experience. You will be responsible for food preparation, cooking, plating, and presentation while providing timely service and maintaining the highest standards of food safety, sanitation, and cleanliness. The ideal candidate takes pride in their work, works well as part of a team, and has experience preparing food for banquets, catered events, and other high-volume or elevated dining experiences. Essential Functions • Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation., • Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures., • Ensures that proper food temperatures are maintained., • Responsible for safety standards, neatness and sanitation of work areas., • Maintain cleanliness of kitchen including shelves, walls, floors and drains., • Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of products., • Maintain proper sanitation for all dining and cooking utensils and cookware., • Handles and cleans kitchen equipment carefully and safely to prevent damage or injury., • Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training., • Adhere to company guidelines for appearance and uniform standard., • Participate in weekly inventory process., • All other duties as assigned. Skills and Qualifications • Must be at least 18 years of age., • High school diploma or equivalent., • Professional training through a culinary education or 2+ years working in a fast-paced high-volume fine dining restaurant/catering facility preferred with strong line experience for Ala Carte Service, • Ability to interact with co-workers to ensure compliance with company service standards., • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette., • Ability to multitask in a fast paced, team orientated setting., • Must be able to read, speak and write in English., • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds., • Ability to work all Museum events, including extended hours, nights, weekends, and holidays as scheduled., • Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time., • Must be able to obtain Texas Food Handlers license within 14 days of start date., • Must be able to lift up to 25lbs regularly. The National Medal of Honor Museum Foundation, based in Arlington, Texas, is dedicated to preserving and honoring the stories and legacy of Medal of Honor recipients. Through a state-of-the-art museum spanning over 100,000 square feet, the Foundation aims to inspire visitors by showcasing the extraordinary courage, sacrifice, and patriotism of ordinary individuals who performed heroic acts above and beyond the call of duty. In addition to the museum, the Foundation is home to the National Medal of Honor Griffin Institute, which promotes character development rooted in the Medal's core values: Courage, Sacrifice, Commitment, Integrity, Citizenship, and Patriotism. The National Medal of Honor Museum Foundation is an Equal Opportunity Employer. The Foundation's leadership is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, and access to facilities and programs.

We are searching for a driven, high-energy Sous Chef/Kitchen Manager to join an exciting upscale/fine dining culinary team that is passionate about excellence, innovation, and winning every day. This is NOT a corporate chain environment. This ownership group thrives on creativity, culinary competitions, elevated hospitality, and constantly evolving experiences. With 30+ onsite events annually and a culture built around energy and growth, this is the perfect opportunity for someone who wants to be challenged, inspired, and part of something special. • Upscale or fine dining kitchen leadership experience required, • Hands-on leadership style with strong culinary credibility, • Ability to "talk the talk" with highly skilled Executive Chefs, • Strong operational skills including ordering, inventory, vendor relations, and kitchen execution, • Seafood experience strongly preferred, • Competitive, driven mentality with a passion for hospitality and culinary excellence, • Someone who is hungry to grow — not simply going through the motions, • Leading daily BOH operations in a high-energy scratch kitchen environment, • Supporting food quality, prep execution, line operations, and team development, • Managing ordering, vendors, inventory, and operational flow, • Coaching and developing kitchen teams while maintaining high standards, • Collaborating closely with ownership and Executive Chefs on events and execution, • Helping drive a culture of accountability, teamwork, and excellence, • Competitive base salary, • Two days off weekly (Mondays always closed), • 401(k) with company match up to 4%, • Healthcare benefits, • PTO and flexible culture, • Bonus potential, • Opportunity to work alongside passionate culinary professionals in a highly respected concept If you are a motivated culinary leader who loves hospitality, thrives in fast-paced upscale environments, and wants to be part of a team that truly cares about quality and culture, we'd love to connect.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchens with passionate culinarians who relish working with locally-sourced seasonal ingredients, and we run a culinary team that thrives on innovation, respects nature and believes in perfection. We're currently looking for a standout Cook III, a foodie at heart. Inside tip: If "Perfectionist" is your middle name, you may be successful in this role. Main Duties: As Cook III, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. The Cook III should ensure that all ingredients used in dishes are of the highest quality. Additionally, the Cook III should work well under pressure and maintain restaurant standards during busy periods. General Duties: • Must be able to stand and/or walk for extended periods of time., • Maintain and strictly abide by state sanitation/health regulations and hotel requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures., • Meet with the Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Complete opening duties:, • Set up workstations with required mis en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift., • Start prep work and production of items needed for the day., • Select, clean and prepare fruits and vegetables., • Inform the Sous Chef of any shortages before the item runs out., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests., • Maintain proper storage procedures as specified by Health Department and hotel requirements., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist Stewards in order to make cleanup a more efficient process., • Breakdown work station and complete closing duties according to department standards:, • Return all food items to the proper storage areas., • Rotate all returned product., • Wrap, cover, label and date all items being put away., • Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves., • Return all unused and clean utensils/equipment to the specified locations., • Assist with inventories as scheduled., • Assist in plating up Banquet hot meals as assigned., • Restock items that were depleted during the shift., • Review status of work and follow-up actions required with the Chef before leaving., • Successful completion of the training/certification process., • Follow maintenance program and cleaning schedule., • Perform duties in other areas of kitchen as assigned., • Attend designated meetings., • Uphold the highest standards of cleanliness and professionalism., • Full ability to follow exact directions., • Ability to acknowledge and assist in producing quality food. Utilizing quality product, skill, creativity, finesse and proper execution, as shown., • Working knowledge of salad dressings and stocks. Ambition to learn sauces and butchery, • Ability to execute recipes after proper training. Understanding the importance of every item used in a recipe and the importance of following direction., • Ability to operate all kitchen equipment correctly and safely. Cleaning safely and returning all clean parts back to machine., • Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative., • Assist stewards in the maintenance and cleanliness of the kitchen., • Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials., • Ensure compliance with hotel policies, procedures, and standards with self and colleagues., • Ensure uniform and personal appearance are clean and professional., • Maintain confidentiality of proprietary information., • Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. Qualifications & Skills: • Are organized and proficient at multitasking, • At least 2 years of related work experience., • Are a reliable team player willing to learn and adapt to new situations, • Able to lift at least 50 lbs., • Proficient in verbal and written English communication, • Able to stand for long periods of time, • Food Handling certification (can be obtained during employment) Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Starwood Hotels is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodation, please visit People Operations. Please note that your job description is not an exhaustive of tasks and duties, but serves a guideline for daily duties, which may change from time to time. About you...Passionate about food and previous similar work experience. Basic knowledgeable of culinary operations, a team player, hard worker, and detail oriented. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Abby's Catering has delivered exceptional culinary and hospitality experiences since 1980. We serve high-profile private, corporate, and commercial aviation clients, along with exclusive corporate and private events. Our kitchens operate at the intersection of precision, creativity, and uncompromising food safety standards. We believe great food starts with great people, and we invest in both. The Cook I (Indian Cuisine Experience) is responsible for preparing high-quality dishes in accordance with corporate recipes, food safety standards, and airline specifications. This role requires hands-on cooking experience with Indian cuisine, attention to detail, and the ability to work efficiently in a fast-paced, production-driven environment. Reports To: Chef / Sous Chef / Executive Chef Shift: 12:00 PM to 10:30 PM and flexibility required Essential Functions: • Prepare and execute Indian cuisine dishes using approved recipes and batch procedures, • Perform cooking techniques including prepping, roasting, grilling, braising, sautéing, and broiling, • Ensure products meet freshness, taste, consistency, and presentation standards, • Follow all food safety, sanitation, and hygiene regulations (FSQ standards), • Complete all required FSQ logs accurately and in real time, • Maintain clean and sanitized workstations throughout the shift, • Use proper tools and equipment (scales, scoops, thermometers, etc.), • Monitor and report product shortages, discrepancies, or quality concerns, • Support production flow to meet deadlines and avoid delays, • Accurately track and minimize food waste Mission and Core Values: At Abby's, our mission is to deliver memorable, high-quality culinary experiences while maintaining the highest standards of food safety, sustainability, and fiscal responsibility. We live our CATCH values every day: • Customer Service, • Accountability, • Teamwork, • Competitiveness, • Honesty Requirements: Requirements & Qualifications: • Minimum of 1 year of professional cooking experience, • Hands-on experience with Indian cuisine required, • Ability to follow standardized recipes and production processes, • Strong understanding of food safety and hygiene standards, • Ability to work independently and as part of a team, • Capable of managing a fast-paced workload with attention to detail, • Flexible availability (including nights, weekends, and holidays), • Must be legally authorized to work in the U.S. without sponsorship, • Food Handler Certification required (or ability to obtain)

We are looking for a professional.AC Hotel McKinney to prepare food to the exact chefs specifications and to set up stations for the menu.Line cook duties will consist of assisting the executive and sous chef with their daily tasks.The successful candidate will play a key role in contributing to our

We are looking for a professional.Good & Proper Wood Fired Bistro to prepare food to the exact chefs specifications and to set up stations for the menu.Line cook duties will consist of assisting the executive and sous chef with their daily tasks.The successful candidate will play a key role in c

Under the direction of the Executive Chef the Sous Chef serves as the primary back-of-house shift leader responsible for setting the tone pace and execution standards in the kitchen. When leading the back-of-house team the Sous Chef is responsible for service execution labor oversight nightly report

As the Sous Chef you will fill a pivotal role by directing and supervising the efficient operation of food production conjunction with Executive Chef/ Chef de Cuisine or Director of Food & Beverage this position is responsible for supervising and assisting in the preparation of all food items b

Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books. Ema located in Austins Domain Northside neighborhood is a Mediterranean restaurant showcasing Chef CJ Jacobsons lighter California style of cooking highlighting local produce unique spices and ingredients

Must hold a Managers Food Handlers permit.

Job DescriptionEsther’s 2.0 is Now Hiring! We are looking for full-time and part-time Line Cooks to assist with food production and cooking. Line Cook Responsibilities: • Prepare large-batch menu items (greens, rice, beans, gumbo, etouffee, smothered meats, etc.), • Follow recipes and portion standards precisely., • Taste and adjust seasoning throughout the day to maintain consistency., • Replenish steam-table pans before they run low., • Assist with morning prep (chopping, seasoning, portioning)., • Label and date prepared items., • Coordinate with fry cook and sous chef to ensure timing aligns., • Keep workstations sanitized., • Maintain clean utensils and serving tools., • Break down and clean the steam table at close. Application Reminders: Please send resume to operations.esthers1@outlook.com.

Job DescriptionDescription: FLSA Status – Non-Exempt Job Summary • Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen., • 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) • Sets up stations according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout shift., • Cleans and maintains station in practicing good safety, sanitation, organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in station., • Proper knife skills., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef at any time., • Completes other appropriate assignments made by the Executive Sous Chef, Sous Chefs and/or Executive Chef. Reports to • Executive Chef, • 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 25 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 DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description At Eataly, this position is referred to as a Sous Chef Lead. A Lead in our Central Kitchen transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and packaging food items in Eataly’s exciting, high-volume production kitchen to be used at various Eataly restaurants and outlets. The Lead Cook assists in overseeing other prep cooks and daily task lists. Reports to the Sous Chef Manager. • Oversees other prep cooks and ensures performance standards, • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Packages items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assigned Qualifications • 2+ years of experience in a production kitchen, • Previous experience working in a leadership role is an asset, • Excellent communication skills, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred Job requirements • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds and exert well-paced mobility, • Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Hourly Compensation: $21 - $23 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: Title: Line Cook FLSA Classification/Pay Type: Full time/Non-Exempt/Hourly Salary Grade $18-$20/hr Reports To: Head of Culinary Date Created or Revised: 05/08/2026 Job: Line Cook Summary We’re looking for a line cook who’s excited to be part of the William Chris Vineyards experience, our beautiful vineyard and winery set in the heart of Texas Wine Country. Rooted in a deep commitment to 100% Texas-grown fruit and a strong sense of place, our winery offers guests an experience that is both authentic and memorable. In this role, you’ll be part of a hospitality program that brings people together around great wine and thoughtfully prepared food. From curated small bites and charcuterie to winery events and elevated dinners, you’ll help create offerings that complement our wines and enhance each guest’s visit. If you’re passionate about hospitality, enjoy working in a collaborative, fast-paced environment, and take pride in contributing to meaningful guest experiences, we’d love to have you join the team. Compensation Includes • Competitive pay, • Benefits-including Medical, Dental, and Vision, • 401(k) currently with a 3% match, • Opportunities for training, • 50% discount on our wines and wine allocation (free) depending on tenure., • A great team to work with in a beautiful environment., • ...and more! Essential functions • Ensure quality and freshness of ingredients and products., • Kitchen setup and breakdown, • Assisting with stocking and setting up the kitchen stations, • Preparing food including cleaning and cutting the ingredients, • Plating prepared food based on Executive Chef’s guidance., • Washing and cleaning the kitchen, cooking utensils, and storing the equipment at the end of shifts, • Stock inventory and supplies, • Cleaning up stations and managing leftover food, • Dish area cleanliness and trash removal, • Maintain a positive and professional approach with coworkers and customers., • Support and assist the executive chef in all activities and events including but not limited to super clubs, member events, private events, seasonal dinners, wine, and food pairings, etc. Other duties • Other duties as assigned. Competencies • Although experience is not required, we need a highly motivated individual with the ability to learn and follow directions., • Strong organizational and listening skills., • Must be self-motivated and have aptitude for multi-tasking., • Ability to remain calm in a fast-paced environment., • Accuracy and speed in executing assigned tasks., • Follow Executive Chef and Sous Chef’s instructions., • Excellent communication and organizational skills, • Extend 100% of professional ability to the operation and department., • Other appropriate duties may be assigned when required by the senior leadership team, role and responsibilities may be subject to change at any time and will be communicated accordingly. Supervisory responsibilities • No supervisory responsibilitiesRequirements: Work environment • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold., • Occasional work outside for special events, including barbecues, outside buffets, etc. Physical demands • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions., • Ability to lift and move objects of up to 40 lbs. on a regular basis., • Ability to negotiate uneven, outdoor surfaces., • Ability to work in various weather conditions, including hot and cold weather. Travel and Remote Work • This position requires on-site work on a regular basis., • Travel to and from the main worksite (daily commute) is at the expense of the employee and is not considered time worked., • Travel between sites during the workday is considered time worked., • This position may require occasional travel to off-site locations but does not require overnight travel except on rare occasions for events or training. Required education and experience • High school or GED equivalent, • Ability to communicate clearly with managers, kitchen employees, employees from other departments, and guests., • TABC and Safe Food Handling Certification (we can provide this course), • Experience calculating figures and amounts and performing mathematical functions to meet business needs. Additional eligibility requirements • None Work authorization • This job is not eligible for visa sponsorship.

Job Description The pizzaiolo is responsible for overseeing daily pizza station production, maintaining exceptionally high standards of quality, and executing service under the overall direction of the Chef and Sous Chef. Working as a key operational anchor, the pizzaiolo ensures that all doughs, sauces, toppings, and station prep are completed efficiently while fostering a clean, organized, and positive team environment. This role actively supports the culinary leadership team by helping train junior staff, delegating daily duties, and ensuring an unparalleled guest experience through consistent product presentation and flavor standards. Your Responsibilities • Oversee station setups, daily prep execution, and station closeouts based on parameters established by the Chef., • Assist management in overseeing the day-to-day operations of the pizza department and dough program., • Oversee daily station operations to ensure production and baking are executed proficiently in accordance with culinary standards., • Maintain communications across the kitchen team regarding prep lists, station needs, and daily par levels to maximize kitchen efficiency., • Collaborate with leadership on seasonal menu updates, special events, pizza specials, and daily offerings., • Assist in training, mentoring, and onboarding new pizza cooks on proper techniques, recipes, and station procedures., • Ensure all food and pizza items are consistently prepared, portioned, stretched, topped, and baked according to established recipe standards., • Competently utilize core pizza techniques, including scaling, mixing, proofing, hand-stretching dough, tossing, and managing oven temperatures with precision., • Prioritize daily work schedules with fellow cooks while delegating appropriate tasks to junior team members and externs., • Assure all necessary prep items and tools are in place prior to the start of each shift and communicate shortages in a timely manner., • Keep track of ingredient usage, monitor freshness, and ensure all raw and finished products represent property quality standards., • Maintain a clean station and production areas, ensuring all counters, pizza stones/ovens, and tools remain sanitary throughout shift operations., • Reset and restock pizza stations between service rushes to guarantee ongoing service readiness., • Complete all opening, mid, and closing kitchen procedures; complete daily prep lists and sanitation side work assignments., • Handle minor prep or product discrepancies proactively, elevating larger kitchen issues or oven malfunctions to management when necessary., • Maintain care of, clean, and properly maintain all specialized kitchen and pizza equipment (e.g., dough mixers, wood-fired or deck ovens) at the end of every shift., • Show strong knowledge of current pizza menus, flavor profiles, and allergen information to accurately answer basic menu inquiries from service staff., • Communicate continuously with management to ensure the smoothest possible service flow and alert Chefs to any product dissatisfactions or kitchen delays., • Create high-quality culinary offerings in such a way that guests feel compelled to return to the restaurant., • Oversee and prepare the monthly inventory., • Responsible for ordering ingredients. Your Qualifications • Minimum 2 years’ experience working in a high-volume pizza station, pizzeria, or establishment of similar caliber, preferably with previous lead or senior cook exposure., • High School Diploma, or equivalent level of education, required (must be able to add, subtract, multiply, and divide in all units of measure for recipe scaling)., • Excellent verbal and written communication skills; ability to read, speak, and interpret culinary documents and recipes in clear English., • Must be able to exert well-paced movement in limited kitchen spaces and reach other locations of the restaurant on a timely basis., • Must be able to multi-task and manage in high-volume and high-stress environments., • Must have full manual dexterity to use, hold, and operate all specialized pizza equipment, peels, cutters, and kitchen hand tools., • Must be able to work a flexible schedule, including early mornings, nights, weekends, and holidays., • Must be able to reach, bend, stoop, and stretch; can frequently lift up to 30 pounds (and up to 50 pounds occasionally for flour bags), as well as work in a standing position for long periods of time (up to 10 hours).

Job DescriptionDescription: About Escondido Golf & Lake Club Escondido Golf & Lake Club is a member-owned private golf and lake club nestled in the heart of the Texas Hill Country on the shores of Lake LBJ in Horseshoe Bay, Texas. More than a club, Escondido is a community — one built around authentic connections, world-class golf, and a way of life where every detail is thoughtfully considered and every experience feels like home. Our Tom Fazio-designed course is consistently recognized as one of the Top 10 in Texas, and our culinary program is a cornerstone of the Escondido Experience — where casual family meals meet fine cuisine and a lauded wine culture. We are guided by our Five E's: Excellence, Efficiency, Ethics, Exceptional Safety, and Extraordinary Service. Where Above Meets Beyond. About the Role At Escondido Golf & Lake Club, our kitchen is where the Escondido Experience begins. As a Line Cook, you'll work alongside a talented culinary team to deliver beautifully prepared meals that reflect the quality and care our Members expect every time they dine. If you move with urgency, take pride in your craft, and love the energy of a well-run kitchen, this is the place for you. What You'll Do Set up and stock your station with all necessary ingredients and equipment before service • Prepare food to exact specifications as directed by the Executive Chef or Sous Chef — including vegetable prep, butchering proteins, and sauce production, • Execute menu items in coordination with the culinary team using a variety of equipment, techniques, and methods, • Work clean to ensure proper sanitation practices are met and clean, wholesome plates are produced for service, • Always maintain a sanitized and orderly kitchen environment, • Ensure all food and items are stored properly and labeled, • Restock inventory appropriately and make management aware of any low inventory items, • Check quality and quantity of ingredients and report any shortages before service begins, • Ensure food comes out simultaneously, in high quality, and in a timely fashion, • Comply with all nutrition, sanitation, and safety standards and regulations, • Maintain a positive and professional approach with Members, guests, and coworkers, • Perform additional tasks as assigned and/or requested by fellow Prep Cooks, Stewards, or Banquet Chefs Why Escondido • Stunning private club setting in the Texas Hill Country on Lake LBJ, • A culinary team that values craft, creativity, and continuous learning, • Culture built on our Five E's: Excellence, Efficiency, Ethics, Exceptional Safety, and Extraordinary Service, • Room to grow — from prep to line to leadership, we invest in our people, • Employee recognition programs and a team that has your back How to Apply Apply through this posting or send your resume directly to scontreras@eglc.org. We'd love to connect. Escondido Golf & Lake Club is an Equal Opportunity Employer. Requirements: What You Bring • Prior line cook experience in a restaurant, hotel, or club kitchen preferred, • Critical thinking on the fly — able to evaluate situations and find solutions under pressure, • Strong attention to detail and a commitment to consistency in quality and timing, • Ability to work efficiently and accurately in a fast-paced, team-oriented environment, • Familiarity with a wide range of ingredients, cooking methods, and kitchen equipment, • Food Handler certification (required or willingness to obtain), • Clear, professional communication skills — verbal and written, • A team-first mindset and genuine desire to support your fellow crew, • Flexibility to work evenings, weekends, and event shifts, • Ability to stay cool, calm, and collected in high-pressure or challenging situations

Job Description Duties: • Duties are as follows but not limited to:, • Set up his/her own station and mise en plas to the executive Chef Specifications and recipes., • Completes Banquet production and organization, able to expedite banquets with little or no supervision., • Cook and prepare food to order on a daily basis., • Properly store all mise en plas and submit production needs for following day by shift end., • Works all line stations as required., • Closing shift duties applicable with late night responsibilities as scheduled., • Develop and train line staff including interns/externs to standard performance level., • Assure safe, clean, healthy work conditions for all personnel., • Communicate with the sous chef on duty to assure proper service according to assigned shift., • Report to work on time in a neatly groomed, professional and acceptable manner., • Follow all policies and procedures for the Hotel Emma., • Expedites breakfast, lunch or dinner service from inside the line as needed., • Coordinates the line crew to achieve assigned tasks according to Hotel Emma kitchen standards., • Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas., • Communicates and reports and mechanical problems with the Chef or sous chef., • Discuss with Chef on duty awareness of guest’s comments or complaints., • Assist in daily inventory of produce cooler and dry storage areas., • Is familiar with Hotel Emma fire, safety and health procedures., • Trained and knowledgeable in all areas of food safety and health inspection criteria., • Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand., • Assist with production of family staff meal., • Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first., • Checks daily the quality and level of line station mise en plas Job Requirements: • Position requires effective communication with departments and team., • Ability to present and conduct oneself professionally and emulates the Hotel Emma Culture., • Three to six months related experience and or training., • Flexible schedule required, to include AM/PM, weekends and holidays

Job DescriptionDescription: Who We Are At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar. If you’re ready to bring that spirit to work every single day, we want you on our team. What’s in It for You? • Competitive hourly wage (commensurate with experience and market)., • Flexible scheduling with part-time and full-time opportunities., • Meal benefits during scheduled shifts., • Development opportunities toward lead cook, trainer, sous chef, and kitchen leadership roles. Position Summary As a Line Cook at Hawkers, you are the foundation of the guest experience. Your station is your stage — and your job is to execute every dish with speed, precision, and consistency, shift after shift. You’ll follow Hawkers’ standards and recipes, maintain a clean and organized station, and work in tight coordination with your BOH teammates to deliver food that makes guests want to come back. Success in this role requires urgency, attention to detail, organization, and the ability to stay composed during high-volume service periods. Requirements: Food Production & Quality • Prepare all food items to order, following Hawkers’ standard recipes, procedures, and plating specifications within designated ticket time standards., • Maintain par stock levels at your station; scale production up or down based on volume and minimize product waste., • Rotate all products according to First In, First Out (FIFO) principles to maintain freshness and shelf-life standards., • Log and discard all products that have reached their “use by” date at the end of each shift, per food safety protocols., • Wash, clean, and properly handle all raw food products in accordance with safety and sanitation standards., • Operate, maintain, and properly filter fryers using the complete timed cycle on every use; report any equipment issues to leadership promptly. Standards & Compliance • Follow all Hawkers quality assurance and production management systems (including Jolt and QR-based processes) to ensure consistency across every shift., • Maintain a clean, organized, and sanitary workstation, including all equipment, utensils, and food preparation surfaces throughout the shift., • Uphold all food safety, sanitation, storage, and production standards in compliance with OSHA and HACCP guidelines., • Always maintain a high standard of personal hygiene and cleanliness while on the line., • Complete all required training courses and ongoing assessments; stay current on menu updates and procedural changes. Team & Culture • Communicate clearly and proactively with team members and leadership regarding order status, product availability, and any line issues., • Assist in training new and part-time kitchen team members on proper procedures, recipes, and station standards., • Show up as a dependable team player — support fellow cooks at every opportunity and maintain a positive, professional attitude throughout every shift., • Demonstrate schedule flexibility and availability to fill in as needed to support smooth kitchen operations., • Perform additional duties as directed by kitchen leadership. Qualifications • Must be at least 18 years of age., • 1–2 years of experience in a full-service or fast-casual kitchen environment., • Ability to work a flexible schedule including evenings, weekends, and holidays., • Strong ability to follow recipes and maintain consistency under pressure., • Must have or be willing to obtain a Food Handlers Certification., • Understanding of and commitment to OSHA and HACCP compliance standards., • Experience cooking Asian cuisine or in a high-volume concept kitchen preferred., • Proficiency with basic knife skills and knife safety preferred., • Familiarity with kitchen management or quality assurance systems (e.g., Jolt) preferred. Physical Requirements • Must be able to stand, walk, bend, squat, and reach above shoulder level for the duration of a shift., • Must be comfortable working in an environment with exposure to extreme heat and cold temperatures (ovens, fryers, walk-in coolers/freezers)., • Must be able to lift and carry up to 40 lbs., • Must be able to work at a sustained, fast pace in a high-noise, high-activity kitchen environment.

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 DescriptionDescription: Reports to: Sous Chef, Executive Sous Chef, Executive Chef Summary: Prepare food in accordance with club recipes and standards. Essential Functions • Follows schedule posted and shows up to work on time, • Prepares all required items, • Sets up service units with needed items, • Serves items in accordance with established portions and presentation standards, • Notifies Sous Chef of expected shortages, • Ensures that assigned work areas and equipment are clean and sanitary, • Assists the Sous Chef in maintaining security and safety in the kitchen, • Maintains neat professional appearance and always observes personal cleanliness rules, • Sets up, maintains, and breaks down makeup station, • Requisitions items needed to produce menu items, • Adheres to state and local health and safety regulations, • Covers, dates, and neatly stores all leftover products that are re-usable, • Maintains the highest sanitary standards, • Perform all work-related duties as assigned by supervisor or General Manager, • Assures all vegetables and starch are prepared and are fresh prior to service. Working Conditions: Occasional exposure to hot and cold temperatures Requirements: Special Requirements: • Must poses an outgoing personality, • Must poses honesty and integrity, • Must always be courteous and tactful, • Must treat others with kindness and respect, • Effectively communicate to employees and Managers., • Appear for work on time, • Understand and follow posted rules and procedures, • Follow directions from a supervisor(s), • Must have valid Food Handler’s certification to prepare or serve food (per Texas law) Physical Functions: • The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day., • Use hands to finger, handle, or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking sufficient to communicate with co-workers and managers., • Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus., • Frequent lifting 20-30 lbs. objects and must be able to push, pull or lift to 50 lbs., • Independent mobility through clubhouse

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

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description At Garrison, we believe exceptional dining experiences begin with exceptional people. As a Cook, you will execute every dish with precision, consistency, and pride while contributing to a culture of craftsmanship, curiosity, and continuous improvement. Working alongside an accomplished culinary team, you will help to create memorable guest experiences through seasonal ingredients, refined technique, and genuine hospitality. Reporting to the Garrison Executive Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Execute every dish with consistency, precision, and attention to detail., • Taste and season food throughout production to ensure every place meets Garrison standards., • Maintain a clean, organized, and disciplined workstation throughout each shift., • Demonstrate proficiency in core culinary techniques while continuously developing new skills., • Develop a thorough understanding of menu items, ingredients, allergens, sourcing stories, and seasonal changes., • Prepare all food according to Garrison recipes, plating standards, and quality expectations., • Support teammates during service while communicating professionally and respectfully., • Maintain impeccable sanitation, food safety, and temperature logging standards., • Properly rotate, label, and store all products to minimize waste., • Ensure all EHC and ServeSafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties. Ensure all EHC standard temperature logs are completed accurately., • Participate in daily lineups, tastings, menu education, and culinary development sessions., • Take ownership of your station and contribute ideas that improve quality and efficiency. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • 1-3 years of experience in a fine dining, luxury hotel, or chef-driven restaurant preferred., • Passion for seasonal ingredients and culinary excellence., • Strong organizational and communication skills., • Ability to thrive in a fast-paced, detail-oriented environment., • Team-first attitude with a commitment to continuous improvement. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job Description Line Cook - Part Time La Viva Tex Mex | 1201 West 43rd Street Join our vibrant team at La Viva Tex Mex, where we serve delicious Tex-Mex cuisine in a lively and energetic environment. As a Line Cook, you will play a crucial role in our kitchen, working alongside our talented Chef and Sous Chef to deliver exceptional dishes that our guests love. If you have a passion for food and enjoy working in a fast-paced kitchen, this is the perfect opportunity for you! Key Responsibilities • Food Preparation: Assist the Chef and Sous Chef with meal prep, ensuring high-quality standards are met., • Food Safety: Maintain cleanliness and food safety protocols at your assigned station to ensure the highest standards of hygiene. Requirements • Previous experience in a kitchen environment preferred., • Knowledge of food safety practices and procedures., • Ability to work in a fast-paced setting., • Strong teamwork and communication skills. Schedule • Part-time hours; flexibility with scheduling is preferred. Why You'll Love Working Here • Dynamic and inclusive work environment., • Opportunities for growth and advancement within our hospitality team., • Collaborative atmosphere with a focus on teamwork., • Pay is negotiable based on experience. Join the Team If you’re ready to take your culinary skills to the next level and work in a fun, fast-paced restaurant, we want to hear from you! Apply today to become a part of La Viva Tex Mex!