Sous chef jobs in Fort Worth, TexasCreate job alerts

Job Description Broad Statement of Responsibilities: A creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist in both culinary and administrative tasks while communicating with the AM/PM Culinary staff, the Culinary Manager and Manager of Facilities & Executive Director. We are looking for a professional who is dedicated to food quality and sets high standards for their output. Qualifications: 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. · 5+ years of culinary experience in a high-end establishment · Able to stand for 8+ hours · Able to squat, bend, kneel, and lift 50 lbs · Knowledge of various cooking methods, ingredients, and procedures · Management skills and experience · Familiarity with industry’s best practices and sanitation · Leadership experience · Time-management skills · Capable of making good decision · Ability to handle pressure well · Ability to deal with uncertainty · Familiarity with menu costing procedures · Ability to work a flexible schedule Education: Culinary degree or certification required Experience: 5+ years of culinary experience in a high-end establishment and 2 years supervisory experience Special Skills & Knowledge: Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus. Physical Requirements: The physical requirements described below 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. • Routine mobility to include standing, stooping, bending, lifting, walking and running. Essential Requirements: • High moral and ethical values, • Willingness to be open to learning and growing, • Articulate, with interpersonal skills to work as an integral part of a team., • Must possess a valid driver’s license, appropriate references, and transcript from an accredited university., • Appropriate interpersonal/personal boundaries, • Maturity of judgment and behavior., • Ability to remain flexible to accommodate changes in work schedule. · Helps in the design of food and drink menu. · Produces high quality plates, including both design and taste. · Oversees and supervises kitchen staff. · Assists with menu planning, inventory, and management of supplies. · Ensures that food is top quality and that the kitchen is in a clean and organized condition. · Keeps stations clean and complies with food safety standards. · Offers suggestions and creative ideas that can improve upon the kitchen’s performance. · Schedules staff shifts according to budgets and labor guidelines. · Trains new employees. · Orders food and supplies. · Monitors and maintains kitchen equipment. · Solves problems that arise and seizes control of issues in the kitchen. · Responds to client needs and requests personally. · Designs new menus based on seasonality, nutrition, and client demand. · Caters food to the private houses and offsite needs. The above duties reflect the general details considered necessary to describe the principle work functions of the position and shall not be considered as a detailed description of all work requirements that may be in the position. These duties and responsibilities are the expectations upon which performance is measured.

Job Description Job Title: Sous Chef Location: [Keller Town Center] Company: Conservatory About Us: Join our dynamic culinary team at The Conservatory, where we are passionate about delivering exceptional dining experiences. We take pride in our innovative menu and are dedicated to excellence in every dish we serve. We are looking for a talented and dedicated Sous Chef to join our team and contribute to our culinary success. Job Description: As a Sous Chef, you will play a pivotal role in our kitchen operations. Your primary responsibility will be to assist the Head Chef in overseeing the preparation and presentation of all menu items. You will ensure that culinary standards are consistently met, and contribute to the creative development of new dishes. Key Responsibilities: • Assist the Head Chef in planning and directing food preparation and culinary activities., • Assist in creating and updating menus to fit our brand’s style and seasonal ingredients., • Maintain the highest quality of food presentation and taste., • Supervise kitchen staff and provide guidance, training, and mentoring., • Ensure compliance with health and safety regulations and food hygiene standards., • Manage inventory levels and assist in ordering supplies., • Handle kitchen staff scheduling and exercise cost control., • Participate in the recruitment, selection, and development of staff., • Step in to fulfill duties of the Head Chef in their absence. Qualifications: • Proven experience as a Sous Chef or a similar role in a high-volume kitchen., • Experience in senior living a plus. -Culinary degree or equivalent experience preferred. • Strong knowledge of various cooking methods, ingredients, equipment, and procedures., • Excellent communication and leadership skills., • Ability to manage operations within budget requirements., • Up-to-date with culinary trends and optimized kitchen processes., • Ability to work under pressure in a fast-paced environment. Why Join Us? • Competitive salary and benefits package., • Opportunities for professional growth and development., • Work in a collaborative and creative culinary environment., • Be part of a team that values sustainability and quality. How to Apply: We are excited to find an enthusiastic and skilled Sous Chef to join our kitchen team. If you have a passion for excellence and a commitment to delivering high-quality food, we’d love to hear from you. Please send your resume and cover letter to [contact information]. [Company Name] is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Cafe Modern - 3200 Darnell Street, Fort Worth, TX 76107. Note: online applications accepted only., • Schedule: Full time schedule; Monday through Sunday, hours may vary. More details upon interview., • Requirement: Prior management, catering, banquet, and restaurant experience is required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462103. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Abides by all Company policies and procedures including but not limited to: * The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. * The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. * The use of slip-resistant shoes and proper lifting techniques. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: American Airlines HQ - 4501 Highway 360, Fort Worth, TX 76155. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. Flexible. More details upon interview., • Requirement: Prior commercial kitchen experience is required., • Pay Range: $18.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1474611. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1474611 [[req_classification]]

Job Description Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space. Job Specific • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements, • Supervises/performs kitchen opening and closing operations, • Supervises/assists food handlers in the preparation and production of all hot and cold food items, • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility, • Ensures that all raw food ingredients are received and stored in the proper manner, • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to Engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding program in accordance with hotel policy, • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience, • Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant, • One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant, • Excellent culinary skills and knowledge of food productions techniques, • Thorough knowledge and understanding of kitchen equipment use and operation, • Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds, • Outstanding leadership, management, organizational, and communication skills, • Ability to speak, read and write English

Job Description Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space. Job Specific • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements, • Supervises/performs kitchen opening and closing operations, • Supervises/assists food handlers in the preparation and production of all hot and cold food items, • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility, • Ensures that all raw food ingredients are received and stored in the proper manner, • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to Engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding program in accordance with hotel policy, • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes

Job Description HOSPITALITY - Sous Chef - Luxury Senior Living Join our culinary excellence team where you can lead with hospitality, elevate every meal, and create unforgettable dining experiences in a community that feels like home! Compensation: $30/hour Schedule: Need open availability, including weekends, evenings or holidays. Your impact As a Sous Chef in a luxury senior living setting, you’ll help deliver an exceptional dining experience that reflects the comfort, elegance, and wellness values of our community. You’ll support the Food Service Director and lead culinary operations with creativity, precision, and care. What you will do • Ensure client and resident satisfaction through high-quality food production and presentation., • Communicate effectively across all levels—management, clients, residents, and team members., • Follow standardized recipes and maintain consistency in flavor and appearance., • Maintain accurate inventory and ensure FIFO practices in all storage areas., • Execute timely production of menu items for café and catered events., • Uphold sanitation standards and ensure workstations are clean and organized., • Label and date all prepared items according to food safety protocols., • Prepare proteins, vegetables, starches, and other ingredients using scratch cooking methods., • 3+ years of restaurant experience; senior living or healthcare experience a plus., • Experience in a professional kitchen environment with scratch cooking., • Knowledge of some Theraputic Diets (IDDSI)., • Culinary Arts degree preferred., • ServSafe® Certification required., • Proficient in Microsoft Office and kitchen management software. Requires mobility to stand and walk extensively during meal preparation and service. Lifting, carrying trays, and boxes, up to 25 pounds. Pushing/Pulling Food Hot Boxes up to 50 pounds. Bending and stooping for access to carts, food, trays, and other kitchen equipment. Manual dexterity for the use of kitchen utensils and tools. Visual acuity for reading menus, labels, and directions. Hearing ability to respond to verbal communications. Exposure to hot and cold temperatures. Taste and Smell to assess food quality, freshness, and adherence to dietary requirements. Ability to distinguish colors for food presentation. Ensuring that the Dining Services Manager meets these physical and sensory requirements is crucial to their ability to contribute effectively to the well-being of well-run, safe, and functioning dining rooms. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What’s in it for you Join our team! You will be a valued and integral part of our team from day one. You will have supportive and diverse colleagues and compassionate management. Opportunities for learning and development, cross-training, and career growth. Competitive pay and annual evaluations for pay increases. Interaction with our senior population allows for the development of communication and interpersonal skills, and you can gain a deep sense of fulfillment from making a positive difference in the lives of others. Benefits • Comprehensive medical, dental and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA plan available, • Generous Accrued Paid Time Off and Leave programs, • 401K Retirement Plan with company match, • Voluntary Short-Term Disability, • Holiday Pay on worked Holidays, • Life Insurance, • Employee Referral Bonus At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Chef Point is a world famous but approachable neighborhood restaurant and bar, with award winning wine menu and dog friendly patio. Mission statement: We are here to leave a lasting impression by creating delicious cuisine, giving incredible service, and fostering a culture of teamwork. Apply online or Come visit us Tuesday, Wednesday, and Thursday from 1PM - 4PM to fill out an application! Job Responsibilities: • Preparing meals and food to meet the specifications of guests in a timely manner, • Properly measuring kitchen ingredients and food portions, • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements, • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Managing the kitchen inventory and ensuring supplies are fresh and of high quality, • Ensuring proper food temperatures when cooking and proper storage afterward, • Keeping the workstation and kitchen equipment clean, organized and sanitized, • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Qualifications: the perfect applicant should have some cooking experience, basic knife skills, the ability to multitask, and attention to detail. The most important qualification is open mindedness and the willingness to learn. • Exceptional cooking skills, • Ability to effectively manage the kitchen staff, motivate them and assign duties fairly, • Familiarity with the best practices in the hotel and catering services industry, • Knowledge of health and safety standards, • Proficient in Microsoft Office, Point of Sale and restaurant management software, • Ability to multitask and work quickly under pressure, • Advanced verbal and written communication skills, • Attention to detail and organizational skills *Work Location: COLLEYVILLE, TX Benefits offered: • Thorough Training, • Employee discounts, • Flexible schedules, • Workplace perks such as food/coffee and flexible work schedules, • Opportunities for Advancement Pay Frequency: *Weekly

Job Description Sous Chef - Casual Dining Casual Dining Scratch Pizza Kitchen Fort Worth, Texas $60,000 - $65,000 per year Join a contemporary and vibrant dining concept where culinary craftsmanship meets a welcoming, collaborative work environment. At the heart of our operations is a dedication to innovation, quality, and creating exceptional dining experiences. We foster a culture where team members are valued, empowered, and encouraged to grow both personally and professionally. You’ll be joining a company that celebrates creativity and teamwork as we strive to exceed expectations in every dish we serve. Job Qualifications • Minimum of 2-3 years of professional kitchen experience, preferably in casual or fine dining., • Strong knowledge of kitchen operations, food preparation, and food safety standards., • Proven ability to lead and manage a team, including skill development and performance training., • Adept in menu planning and execution., • Ability to work effectively in a fast-paced, high-pressure environment., • A culinary degree or professional certification is preferred but not required., • Experience in a dietary department or with special diets is a plus. Job Responsibilities As the Sous Chef at our restaurant in the North Dallas area, you will: • Assist the Head Chef in managing daily kitchen operations, ensuring smooth workflow and efficiency., • Lead, train, and develop kitchen staff, fostering a cohesive and motivated team., • Oversee the quality, presentation, and consistency of all dishes leaving the kitchen., • Collaborate with the culinary team to refine menus and introduce innovations., • Manage inventory, monitor supply levels, and ensure timely orders to avoid shortages., • Ensure the kitchen meets the highest standards of cleanliness, organization, and food safety compliance., • Step in to assist with food preparation and cooking as needed., • Uphold the brand’s standards and contribute to the overall success of the restaurant. Company Benefits • Competitive salary of $60,000 to $65,000 annually., • Comprehensive health, dental, and vision insurance coverage., • Generous paid time off (PTO) to support work-life balance., • Performance-based bonuses to reward your contributions. This Sous Chef role in Fort Worth, TX, offers an exciting opportunity to work within a supportive and inspiring environment. If you’re passionate about the culinary arts and thrive in leading dynamic teams, we invite you to join us and make your mark in our kitchen. Company DescriptionGecko Hospitality, named to Forbes' list of America’s Best Recruiting Firms for the last 7 years, offers the largest selection of restaurant, catering, grocery, corporate dining, senior living, healthcare food service, K-12 food service, and higher education food service positions. Our hospitality-exclusive team covers all 50 states, Canada, UK, and Ireland and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining, Gecko recruit’s management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes' list of America’s Best Recruiting Firms for the last 7 years, offers the largest selection of restaurant, catering, grocery, corporate dining, senior living, healthcare food service, K-12 food service, and higher education food service positions. Our hospitality-exclusive team covers all 50 states, Canada, UK, and Ireland and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining, Gecko recruit’s management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Salary: $55,000 - $66,000 Other Forms of Compensation: Pay Grade: 12 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Step into a culinary role where creativity, leadership, and artistry come together inside one of Fort Worth’s most iconic cultural landmarks, the Modern Art Museum. Wolfgang Puck Catering is seeking a Sous Chef to join our team and help lead daily operations in both restaurant and banquet/catering environments. What You’ll Do • Lead and mentor a team of 12–18 cooks and culinary staff, inspiring growth and upholding the highest hospitality standards., • Execute menus that highlight scratch cooking, seasonal ingredients, and global flavors, bringing innovation to presentation and technique., • Partner with the Executive Chef to oversee ordering, scheduling, cost controls, and flawless execution of both restaurant service and catering events., • Maintain uncompromising standards of cleanliness, organization, and safety in the kitchen.Requirements, • Culinary degree or A.S. in Culinary Arts preferred; equivalent experience considered., • 3–5 years progressive culinary/kitchen management experience in fine dining, catering, or high-volume operations., • Proven ability to lead and supervise a team in both restaurant and catering/banquet settings., • Experience with scratch cooking, seasonal and global cuisines., • Strong leadership, mentoring, and communication skills; ability to inspire and teach staff., • Proficiency in ordering, scheduling, inventory, cost controls, and kitchen sanitation., • Creativity in menu development, plating, and presentation., • Proficient in Microsoft Office (Word, Excel, Outlook, PowerPoint) and comfortable with culinary management systems., • ServSafe Certification (or willingness to obtain)., • Willingness to work nights, weekends, and holidays as business requires, • Able to maintain a polished, professional presence aligned with Wolfgang Puck’s elevated hospitality standards.Why Join Us, • The chance to create, innovate, and showcase your culinary style in a high-profile setting., • Free and convenient parking in the heart of Fort Worth’s Cultural District., • Be part of a growing hospitality hub that celebrates both culinary artistry and cultural vibrancy. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1462336 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description Sous Chef - Casual Dining Casual Dining Scratch Pizza Kitchen Fort Worth, Texas $60,000 - $65,000 per year Join a contemporary and vibrant dining concept where culinary craftsmanship meets a welcoming, collaborative work environment. At the heart of our operations is a dedication to innovation, quality, and creating exceptional dining experiences. We foster a culture where team members are valued, empowered, and encouraged to grow both personally and professionally. You’ll be joining a company that celebrates creativity and teamwork as we strive to exceed expectations in every dish we serve. Job Qualifications • Minimum of 2-3 years of professional kitchen experience, preferably in casual or fine dining., • Strong knowledge of kitchen operations, food preparation, and food safety standards., • Proven ability to lead and manage a team, including skill development and performance training., • Adept in menu planning and execution., • Ability to work effectively in a fast-paced, high-pressure environment., • A culinary degree or professional certification is preferred but not required., • Experience in a dietary department or with special diets is a plus. Job Responsibilities As the Sous Chef at our restaurant in Fort Worth, you will: • Assist the Head Chef in managing daily kitchen operations, ensuring smooth workflow and efficiency., • Lead, train, and develop kitchen staff, fostering a cohesive and motivated team., • Oversee the quality, presentation, and consistency of all dishes leaving the kitchen., • Collaborate with the culinary team to refine menus and introduce innovations., • Manage inventory, monitor supply levels, and ensure timely orders to avoid shortages., • Ensure the kitchen meets the highest standards of cleanliness, organization, and food safety compliance., • Step in to assist with food preparation and cooking as needed., • Uphold the brand’s standards and contribute to the overall success of the restaurant. Company Benefits • Competitive salary of $60,000 to $65,000 annually., • Comprehensive health, dental, and vision insurance coverage., • Generous paid time off (PTO) to support work-life balance., • Performance-based bonuses to reward your contributions. This Sous Chef role in Fort Worth, TX, offers an exciting opportunity to work within a supportive and inspiring environment. If you’re passionate about the culinary arts and thrive in leading dynamic teams, we invite you to join us and make your mark in our kitchen.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development Responsibilities: • Assist the Executive Chef and fellow Sous Chef in all kitchen operations., • Lead, train, and mentor kitchen staff to ensure consistent quality and performance., • Maintain the highest standards of food preparation, presentation, and plating., • Oversee daily line operations, prep, and service in a high-volume fine dining environment., • Ensure strict adherence to health, sanitation, and safety regulations., • Collaborate on menu development and contribute creative ideas to enhance the dining experience., • Manage inventory, food costs, and vendor relationships to support profitability and efficiency., • Uphold company values while fostering a positive and professional kitchen culture.Qualifications:, • Minimum of 4 years of experience as a Sous Chef or Executive Chef., • At least 2 years of that experience must be in a high-volume fine dining establishment., • Strong leadership, organizational, and communication skills., • Exceptional knowledge of food, flavor profiles, and culinary techniques., • Ability to thrive under pressure while maintaining composure and quality standards., • Commitment to excellence, detail, and consistency in execution.Benefits:, • Competitive salary with quarterly bonus opportunities., • Medical, dental, and vision insurance (up to 50% employer coverage)., • 401(k)., • Paid time off (PTO)., • Life insurance., • Employee dining discounts., • Growth opportunities within a highly respected hospitality group and more!We pride ourselves on delivering an unforgettable dining experience. As Sous Chef, you will play a critical role in ensuring the continued success of our kitchen and the excellence of our cuisine. If you are passionate and ready to lead with creativity, precision, and dedication, we want to hear from you!

Job DescriptionSalary: $16 to $18 Overview: This position requires a dedicated individual to support kitchen operations by performing a variety of tasks, including dishwashing, cleaning, and assisting with food preparation. The primary focus is to maintain a clean and sanitary kitchen environment while ensuring that food preparation tasks are completed efficiently and effectively. Responsibilities and Associated Duties: Dishwashing: • Wash, stack, sort, and store dishes, glassware, utensils, and cookware., • Operate commercial dishwashers, ensuring proper cleaning and sanitation., • Maintain a clean and organized dish area., • Clean and sanitize kitchen surfaces and equipment. Food Preparation: • Assist in preparing food by washing, chopping, peeling, and preparing ingredients., • Follow recipes and instructions accurately., • Prepare salads and other basic dishes., • Ensure proper storage of food items and tools., • Organize workstations to ensure easy access to tools and ingredients. Kitchen Maintenance: • Clean and sanitize kitchen work areas, equipment, and utensils., • Empty trash and garbage bins., • Mop floors and sweep the kitchen., • Restock food items throughout the shift. Other Duties: • Assist with closing duties, including sanitation of cooking and food preparation stations., • Perform other duties as assigned by the Chef, Sous Chef, or Kitchen Manager., • Adhere to all kitchen food safety and sanitation standards. Knowledge, Experience, and Skill Requirements: • A high School diploma is required., • Current ServSafe Food Handling Certificate required at hire or within 45 days of hire., • Ability to work in a fast-paced environment., • Ability to follow instructions and work independently., • Basic knowledge of food safety and sanitation practices., • Good communication skills., • Ability to work as part of a team., • Ability to work nights, weekends, and some holidays., • Ability to stand for long periods of time., • Experience in restaurants, hotels, or catering, or its equivalent, is required., • Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation. Operational Demands: • The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job., • Flexible work schedule required, including weekends and holidays.

Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country.Centra

Job Description Sous Chef Vandelay Hospitality Group is looking for a Sous Chef! Role Summary The Vandelay Hospitality Group Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities * Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards * Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements * Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food temperatures when cooking and proper storage afterward * Lead the kitchen opening, closing and other kitchen operations as directed * Assist with interviewing, hiring, training and follow up with new team members * Continuously cross-train, develop and mentor team members * Lead pre-shift meetings and update the team on any key business and / or menu updates * Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards * Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner * Create and maintain organizational systems in kitchens that reflect the flow of operations * Ensure adherence to all local, state and federal laws and regulations * Adhere to all disciplinary action guidelines set by the company * Attend and participate in weekly manager meetings Requirements * High school diploma or GED required; Culinary degree preferred * 2+ years of full-service restaurant management experience * Results driven, trustworthy and team oriented * Must be able to lift to 50 pounds * Availability to work during business hours, including weekends and evenings * Must be able to work standing and walking for extended periods of time Perks * Medical, Vision and Dental insurance * Paid time off * Rapid career growth and development * Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Line Cook A little Extra? Perfect, so are we. Hash Kitchen, The UNICORN of restaurant jobs that brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE is seeking a Lead Line Cook who owns the line like a brunch boss, no sweet all sizzle. What’s in it for you? • Enjoy EVERY NIGHT OFF!, • Career Growth, • Health, Dental and Vision, • Continuous hospitality training and certifications This role can be the launch pad of your career. If you’ve got the hustle, the heart and the heat we have the roadmap to help you sharpen your skills and help you level up your kitchen game. Whether you want to run the line, the Kitchen or the whole show we have the blueprint to help you get there. Job Qualifications • Be at least 18 years of age, • 4+ years of Line Cook experience preferred, • Be a multitask master in a fast-paced environment, • Ability to recreate recipes per Hash Kitchen standards, • Knowledgeable about food safety standards and restaurant cleanliness, • Willing to go the extra mile to create the ultimate guest experience At Hash Kitchen you will work with passionate people to create and nurture a fun, positive work environment. You will go the extra mile to create the ultimate guest experience. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Hash Kitchen recipes, • Set up workstation with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilize a variety of utensils and kitchen equipment, including, knives, ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Hash Kitchen guidelines, • Properly store food by adhering to food safety policies and procedures, • Adhere to Hash Kitchen safety policies and procedures, including proper food safety and sanitation At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. Working Conditions: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time, lift up to 30 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse and manipulating a keyboard with hands, reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non- sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the essential functions of the job. Natural and regular stressors occur on the job. Savory Management is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. Deta Horario de trabajo • Hora de Entrada 6 am a 330 pm de lunes a Viernes, • Sabado y Domingo de 6 am a 4 pm, • 40 horas por semana tiempo complete Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requisitos del cocinero de línea • Minimo un 1 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia We use eVerify to confirm U.S. Employment eligibility.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility. What You’ll Bring to the Table: • Lead and develop the grill and prep teams and Special Ops Trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Utilize a proven track record of coaching and developing team members, • Develop additional leadership skills to manage the team, • Cross train across the restaurant to ensure rapid growth Service Mindset: • Supports the “why” behind policies and procedures that support the service mindset, • Models the CAVA values and find ways to deliver on our commitments to our guests, • Supports General Manager in clearly informing teams of the root cause of problems, and ideas on how to solve them, • Easily and swiftly finds solutions as problems arise, • Supports short-term strategy; prioritizes work for teams, • Actively incorporates feedback to create innovative strategies that drive business performance, • Ensures standards are executed and that food is high quality and accurate, • Ensures tasks are completed on time, • Partners with General Manager to manage Team Members with respect and integrity, independent of their background, • Supports and demonstrates fair and equitable treatment for all, starting with guests and extending through all Team Members, • Promotes an inclusive workplace culture, • Supports General Manager in creating opportunities for Team Members to grow in their roles and progress into higher roles in the organization using tools and resources available, • Provides insightful and actionable feedback for our team to develop and track their own performance, • Takes feedback in a constructive manner from their teams, • Supports General Manager in delegating both routine and important tasks and decisions to Team Members; uses discretion in how much direction to provide, • Models effective decision-making skills to coach our team to succeed, • Great team player who shows others they are fully invested in their team, • Supports new ideas from leadership to drive business and single-unit success in existing and emerging markets, • Models for Team Members that mistakes should be viewed as learning and growth opportunities in the right context, • Fosters a trusting and supportive environment by actively listening and coaching Team Members, • Maintains emotional stability in stressful situations; leads by example for how our teams should handle adversity, • Supports General Manager in encouraging emotional expressions within our teams in a productive and constructive context, • Models how Team Members should handle stressful situations; retains the emotional intelligence to approach Team Members during stressful situations, • Develops or retains the capacity to self-evaluate our own emotional state in daily interactions within and across teams, • Competitive pay $, • Early Wage Access*, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked (YEP, that’s right, FREE CAVA!) Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision are required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions, • May stand for long periods of time and lift up to 50 pounds As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA – joining “A culture, not a concept” Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Position Description: Trinity Valley School seeks Part-time Cashier/Retail Café Staff to join the TVS Dining Hall for the 2025-2026 school year and beyond. Monday through Friday 8am to 2pm. Weekends and Holidays off. $12/hr Essential Duties and Responsibilities • Log in and open register using computer and an I-pad. Must be familiar and comfortable with computers. We do NOT exchange money. We only use a system where we charge student accounts so it is important to be accurate., • Must be able to keep track of inventory and communicate with Executive Chef or Executive Sous Chef as to what you need to complete your job., • Knows and complies with set standards, techniques, portion control, kitchen rules, policies and procedures, • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period, • Maintain a clean and sanitary workstation including tables, shelves, kitchen equipment and refrigeration areas, • Handles, stores and rotates all products properly, • Adheres to opening and closing checklists., • Performs other kitchen related duties as assigned by the Executive Chef or Executive Sous Chef., • Familiarizes themselves with the student and faculty population at Trinity Valley. Knowledge, Experience, and Skill Requirements: The ideal candidate will: • Ability to interact positively with supervisor, management, co-workers, faculty, staff, students, to promote a team effort and maintain a positive and professional approach, • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers, supervisors, faculty, staff, students and parents with respect and courtesy and to refrain from abusive, insubordinate and/or violent behavior, • Ability to communicate clearly with managers, kitchen personnel, faculty, staff and students, • Ability to reach, bend, stoop and frequently lift up to 50 pounds., • Ability to do repetitive work in a standing position, • Maintain up to date food handler's certification., • Flexibility with job duties, ability to multi-task and ability to work un-supervised, • Recognize, embrace, and advance institutional goals for Equity, Inclusion, and Community., • Nurture a deep feeling of community through actions and attitudes., • Exemplify personal and professional integrity., • Work collaboratively, communicate effectively, and seek continued growth as a life-long learner. Application Requirements: Qualified candidates should complete an online application for employment and attach a cover letter and résumé by visiting Trinity Valley School Career Opportunities. Applicants will receive an email confirming receipt of their application. Trinity Valley School is an equal-opportunity employer. It is our policy to provide equal opportunity in all aspects of employment practices. Trinity Valley School does not discriminate against any qualified employee or applicant for employment due to race, color, religion, sex, sexual orientation, national origin, age, mental or physical disability, veteran status, or any other legally protected category under federal, state, or local laws.

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

The Capital Grille - 800 Main Street [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribute

Job Description Requisitos del cocinero de línea • Minimo un 4 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requirements • Be at least 18 years of age., • 4+ years of Line Cook experience preferred, • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. A Day in The Life • Clean and sanitize work areas, equipment, and utensils, • Set up a workstation with all needed ingredients and equipment, • Cook and prepare a variety of food according to production guidelines and standardized Sicilian Butcher recipes, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilizes a variety of utensils, including knives, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Sicilian Butcher guidelines., • Properly store food by adhering to food safety policies and procedures, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Sicilian Butcher safety policies and procedures, including proper food safety and sanitation.

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

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

As a cook, you'll set up your station and participate in prep.You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen.You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creati

Topgolf - 2201 E 4th St [Kitchen Supervisor / Cook] As a Sous Chef at Topgolf, you'll: Provide professional leadership, development and direction to kitchen staff; Ensure all recipes, food preparations, and presentations meet TopGolf standards and commitment to quality; Maintain a safe, orderly and

Landry's - JobID: 34216 [Kitchen Supervisor / Cook] As a Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes; Train and

Omni Hotels - JobID: 128683 [Kitchen Supervisor / Cook] As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the ki

HEB Grocery Stores - JobID: 146082 [Kitchen Supervisor / Cook] As a Chef at HEB Grocery Stores, you'll: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition; Purchase food, select and develop recipes and standardize pr

Gecko Hospitality - 60k/year - 65k/year [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff to maintain high culina

Eddie V's Prime Seafood - 3100 West 7th Street [Kitchen Supervisor / Cook] As a Sous Chef at Eddie V's Prime Seafood, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food, proper food safety and sanitation procedures and profita

Wolfgang Puck Catering + We are hiring immediately for full time SOUS CHEF positions. Job Summary** Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Wolfgang Puck Catering is seeking a Sous Chef to join our team and help lead daily operations in both restaurant and banquet/catering environments. Partner with the Executive Chef to oversee ordering, scheduling, cost controls, and flawless execution of both **restaurant service and catering

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

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

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

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

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

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

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

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

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

The Sous Chef is the lead culinary person responsible for supervising all culinary operations for a location.