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Company Description Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members’ space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Pastry Sous Chef at SEIA is responsible for leading daily pastry operations while supporting the development, execution, and consistency of the restaurant’s dessert and pastry program. This role requires strong technical skill in Italian pastry, disciplined execution, and the ability to lead and develop a team while maintaining quality, creativity, and cost control. Your Responsibilities: • Oversee daily pastry production, ensuring consistent execution, quality, and presentation across all dessert and pastry offerings., • Execute and contribute to the development of new desserts, pastries, and specials rooted in Italian tradition and seasonal ingredients., • Support menu planning and tastings in collaboration with the Executive Pastry Chef and culinary leadership., • Lead, train, and mentor pastry cooks and interns, setting clear expectations for technique, organization, and professionalism., • Maintain organization, cleanliness, and readiness of the pastry kitchen in compliance with health, safety, and HACCP standards., • Manage inventory, ordering, and proper storage of pastry ingredients while maintaining cost discipline and minimizing waste., • Ensure accurate recipe execution, portioning, and adherence to established standards., • Support service execution as needed to ensure desserts are delivered accurately and on time., • Assist with scheduling, prep planning, and daily task assignment within the pastry team., • Uphold SEIA culinary standards, discipline, and professionalism at all times. Your Qualifications: • 3–5 years of experience in a professional pastry kitchen, preferably within Italian-focused or fine dining environments., • Strong technical knowledge of Italian pastries, desserts, and baking techniques., • Proven leadership experience with the ability to train, guide, and motivate a pastry team., • Strong organizational skills and attention to detail., • Ability to manage multiple priorities in a high-standard, fast-paced kitchen environment., • Clear communication skills and collaborative working style., • Ability to work flexible schedules, including early mornings, weekends, and holidays., • Genuine passion for pastry, craftsmanship, and culinary excellence. What We Offer: • Comprehensive Medical, Dental, and Vision Insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

Company Description Developed by OKO Group and The Bastion Collection, Seia is set to redefine fine dining and luxury hospitality in Miami. Located on the 54th and 55th floors of 830 Brickell, Seia offers elevated Italian cuisine that combines timeless flavors with contemporary innovation. Seia Club, situated above the restaurant, is an exclusive, invitation-only members’ space offering privacy, social connections, and bespoke concierge services. With stunning views over Biscayne Bay, Seia focuses on delivering exceptional culinary, cultural, and community experiences. The Sous Chef at SEIA is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards, operational discipline, and team development. This role requires a strong command of Italian cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen. Your Responsibilities: • Lead daily kitchen operations, including prep, production, and service execution, ensuring consistency, quality, and timing., • Act as the primary point of leadership on the line during service, maintaining control, focus, and communication in high-volume periods., • Support the Executive Chef and Chef de Cuisine with menu planning, recipe execution, and seasonal specials rooted in Italian tradition., • Train, mentor, and hold kitchen staff accountable to technique, standards, and professionalism., • Oversee ordering, inventory awareness, and proper storage to maintain product quality, cost discipline, and minimal waste., • Ensure full compliance with health, safety, sanitation, and HACCP standards at all times., • Drive efficiency and productivity across the kitchen by organizing prep, staffing, and station flow., • Support scheduling, prep planning, and daily task assignment as directed by culinary leadership., • Uphold SEIA culinary standards, discipline, and professionalism at all times., • Support opening and closing kitchen procedures as assigned. Your Qualifications: • 5+ years of experience in a professional kitchen environment, preferably Italian-focused or fine dining., • Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques., • Proven leadership experience with the ability to lead teams calmly and effectively during service., • Strong organizational skills, time management, and attention to detail., • Clear communication skills and ability to collaborate across kitchen leadership roles., • Ability to thrive in a fast-paced, high-pressure kitchen environment., • Flexible availability, including evenings, weekends, and holidays., • Genuine passion for Italian cuisine, leadership, and culinary excellence. What We Offer: • Comprehensive Medical, Dental, and Vision Insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

Job Description Pay: $50,000-$60,000 "VIDEO: What it's like at Murray's: " About Murray’s Pizza & Wine: This is the 7th restaurant from the hospitality group behind Leaf & Grain. Murray's is an upscale community restaurant featuring a focused wine & beverage list and a tight menu of innovative small plates & artisan pizzas. We are currently building a team that is passionate about hospitality and committed to providing the best service and food in the area. Join us for the unparalleled opportunity to learn and grow as a part of our Murray’s Team! We are actively hiring! Training will start shortly after applicants receive and accept their offer. Visit our website to learn more: Instagram: Location: 9655 Katy Fwy Suite 3110, Houston, TX 77024 Perks: • Competitive compensation, • Employee discounts, • Flexible schedule: we can work around your school schedule, family and kids, etc., • Good work life balance, • Afternoon and evening shifts, Monday through Sunday, • Make an impact on customers and teammates As Sous Chef at Murray's Pizza & Wine, you will serve as the operational backbone of our kitchen. You will oversee daily kitchen operations, ensuring seamless service execution and maintaining our elevated standards. This role is operationally heavy and requires strong leadership, organizational skills, and hands-on involvement in all aspects of kitchen management. This role will typically be between 50-55 hours per week. Core Operational Responsibilities • Daily Operations Management: Oversee all kitchen operations including opening and closing procedures, • Staff Leadership: Manage, support, and mentor line cooks, prep cooks, and kitchen staff, • Emergency Response: Handle urgent situations as they arise during service, • Quality Control: Verify all products meet Murray's standards before leaving the kitchen, • Sanitation Oversight: Ensure completion of sanitation checklists and maintain food safety standards, • Expediting: Lead the pass during service, ensuring proper plate presentation and timing, • Quality Assurance: Inspect every plate for proper garnish, clean rims, and presentation standards, • Food Quality Control: Maintain consistent taste, temperature, and visual standards, • Service Flow: Coordinate kitchen timing with front-of-house operations, • Inventory Management: Conduct regular inventory counts and coordinate ordering, • Checklist Management: Ensure completion of opening and closing checklists, • Kitchen Maintenance: Oversee equipment maintenance and kitchen cleanliness standards, • Training: Support training programs for new kitchen staff, • Experience: Minimum 3-5 years as Sous Chef or Senior Line Cook in full-service restaurants, • Leadership Skills: Proven ability to manage and motivate kitchen teams, • Operational Excellence: Strong organizational skills with attention to detail, • Quality Standards: Commitment to maintaining elevated food quality and presentation, • Physical Requirements: Ability to work long shifts, lift 50+ pounds, and remain on feet for extended periods, • Flexibility: Available to work various shifts including weekends and holidays, • Ability to maintain calm under pressure during busy service periods, • Strong problem-solving skills for handling operational challenges, • Detail-oriented approach to quality control and presentation, • Leadership style that fosters a positive culture and develops kitchen staff, • Understanding of food costs, inventory management, and kitchen efficiency Pay: $50,000.00 - $60,000.00 per year Work Location: In person Company DescriptionMurray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well. Our hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.” If an opportunity here sounds interesting to you, we'd love to get in touch.Murray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well.\n\nOur hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.”\n\nIf an opportunity here sounds interesting to you, we'd love to get in touch.

Job Description We are seeking a Jr Sous Chef to join our team! Learn from the best.You will thrive in a fine dining environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionThis organization operates a dynamic hospitality, catering, and events portfolio with a strong focus on execution, service quality, and scalable operations. With a workforce that supports high-volume events and day-to-day operations, the company values structure, accountability, and systems that enable teams to perform at their best. The environment is fast-paced and collaborative, offering the opportunity to make a meaningful impact by building reliable people and payroll systems that directly support growth, compliance, and exceptional guest experiencesWe are a full-service, event-driven business with 100+ employees and a large seasonal workforce. We value reliability, service quality, and a supportive culture. Our HR team partners closely with operations to staff major events, streamline onboarding, maintain compliance, and develop talent. If you enjoy solving people challenges with data, structure, and empathy, you will thrive here.

Job Description Compensation $70,000+ We're committed to investing in talent. Above-market compensation is crafted to be compelling for experienced candidates who are ready to step into an elevated program. "VIDEO: What it's like at Murray's: " About Murray's Pizza & Wine This is the 7th restaurant from the hospitality group behind Leaf & Grain. Murray's is an upscale neighborhood restaurant featuring a focused wine & beverage list and a tight menu of innovative small plates & artisan pizzas. We are building a team that is passionate about hospitality and committed to providing the best service and food in the area. Join us for the unparalleled opportunity to learn and grow as a part of our Murray's Team. Website: eatdrinkbemurray.com Instagram: @murrayspizzaandwine Location: 9655 Katy Fwy Suite 3110, Houston, TX 77024 Position Overview We are looking for an experienced Culinary Manager to help helm the kitchen functioning at Murray's. You will report directly to the General Manager and work closely with the ownership group to ensure consistent, profitable, and high-quality kitchen operations. This role blends hands-on leadership, back-of-house operational management, team development, adherence to systems, and contribution to ongoing menu evolution. You will also play a key role in developing junior team members, maintaining systemized operations, and ensuring all products meet Murray's standards. Core Responsibilities Culinary & Operational Leadership • Oversee daily kitchen operations, including opening and closing procedures, • Directly manage most dinner services and lead the kitchen during service, • Conduct daily line checks and ensure all stations are properly prepped and organized, • Ensure consistent taste, temperature, and presentation standards, • Maintain full compliance with sanitation rules and food safety standards, • Manage, train, and mentor chefs, line cooks, prep cooks, and dish staff, • Recruit and help hire culinary team members, • Run daily pre-shift meetings with the culinary team, • Foster a positive, development-focused kitchen culture, • Oversee scheduling and management of culinary labor costs, • Maintain inventory systems and conduct regular inventory counts, • Manage food costs and ordering in collaboration with suppliers (including local suppliers as applicable), • Ensure consistent completion of checklists, prep lists, and sanitation routines, • Oversee equipment maintenance and kitchen operational readiness, • Serve as lead expeditor, inspecting every plate for quality, garnish, and clean presentation, • Coordinate timing between BOH and FOH to ensure smooth service pacing, • Assist line cooks during high-volume service periods, • Attend weekly meetings with the ownership team, • Collaborate closely with the General Manager and service team, • Provide input into new product development; while final menu control remains with ownership, your ideas and culinary insights are welcome and valued, • Engage in long-term planning and continuous improvement of culinary operations What We're Looking For Experience & Skills • 3 or more years running kitchen operations (sous chef or higher), including service leadership, scheduling, inventory/food cost management, and safety/quality enforcement, • Experience managing dinner services in a full-service restaurant, • Culinary degree welcome but not required (significant equivalent experience fully acceptable) Work Expectations • The role typically requires 55-60 hours per week, with flexibility to meet operational needs., • Two consecutive days off available after the opening period, • Ability to stand and walk for extended periods, • Ability to lift 50+ lbs, • Flexibility with evenings, weekends, and holidays, • Strong communication skills and ability to collaborate with FOH and ownership teams Key Success Factors • Calm, organized leadership under pressure, • Strong problem-solving abilities and operational instincts, • Commitment to adherence of systems and procedures, • High standards for food quality and presentation, • Ability to build, motivate, and develop a high-performing kitchen team, • Strong understanding of inventory control, food costs, and kitchen efficiency, • Commitment to sanitation, systems, and consistent execution Perks • Competitive compensation, • Monthly benefits stipend, • Paid time off, • Employee discounts, • Flexible schedule (school, family, etc.), • Good work life balance, • High-impact role with influence across team and guest experience, • Opportunities for long-term professional growth and advancementCompany DescriptionMurray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well. Our hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.” If an opportunity here sounds interesting to you, we'd love to get in touch.Murray's Pizza & Wine is an elevated pizza concept in the Memorial area. It’s small plates, long-ferment pizzas, and an interesting wine list featuring natural wines and small producers. Worth taking a look at our menu/website (eatdrinkbemurray.com) and instagram (@murrayspizzaandwine) to get to know us. We’ve gotten a lot of positive reception from customers early on via Google and Yelp as well.\n\nOur hospitality group also started and operates Leaf & Grain (a six-location restaurant company and 4x winner of "Best Healthy Restaurant" in the Houston Chronicle) and has a variety of backgrounds, including a couple ~20-year Hillstone veterans as well as a winner on “Beat Bobby Flay.”\n\nIf an opportunity here sounds interesting to you, we'd love to get in touch.

Job Description Are you an experienced, guest-oriented, cost controlling leader who has that much needed management mentality? Are you qualified to impact our concept as a heavy-hitting Restaurant Sous Chef with your strong skills? We need extraordinary leaders like you to apply for this fine dining restaurant general management position in Houston, TX If a new management opportunity in the food service industry is on the menu for you, take the next step towards building your restaurant management career, instead of just working another job. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. If you care about the customer and know how to run numbers and build sales in a high energy environment, we want to recognize and reward you for your results! Outstanding Benefits • Equal Opportunity Employer, • $60K - $70K Salary, • Attainable Bonus Program, • Industry standard work week, • And more! Key Responsibilities • Oversee guest services and resolve issues, • Lead your team to run an efficient, safe, clean kitchen, • Maintain a high ratio of return customers through great service, • Practice safety as priority #1 for your restaurant team and customers Candidate Requirements • Have a minimum of 2 years in restaurant management, • Show success in previous positions and have a stable work history, • Demonstrate outstanding leadership, communication, and training, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Does this sound like you? We'd love to hear from you! Send your resume today to

Job DescriptionDescription: The A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. The A La Carte Sous Chef should be driven and passionate about creating exquisite food from scratch. We pride ourselves on building recipes and menus from the ground up, showcasing some of the best ingredients in the world. The Coronado club can be somewhat of a "chefs playground" with most holidays and weekends off, a theoretical open canvas, creative freedom & flexibility, and a Rockstar team in place. Although the position can be mentally & physically demanding at times, it is especially rewarding to a motivated chef that's looking to take that next step. Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: White chef's coat • Black chef's trousers, • Black non-skid shoes, • Hair restrainer (provided by the club), • Black chef’s hat, • White or grey plain undershirt Job Description: Report to work promptly Communicate clearly and develop strong working relationships with the front-of-the-house staff working events each day. Have a clear understanding of each station in the kitchen. Adhere to standardized recipes. Keep event/batch recipes in a place accessible to all kitchen staff. Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators. Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food. Costing of all standardized recipes and dishes Minimize waste and spoilage Menu development and plate design Create a positive working environment Maintain all standards as laid out in the Coronado Club Handbook. Additional Responsibilities: Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff. Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities. Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication. Inventory management, ordering, labor, food costing, and employee developmental skills training. Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory. Requirements: Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Additional Requirements: Proficient in butchery, meat, and fish fabrication. Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills. ServSafe Certified Experience in high-volume production Physical Requirements: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day. Use hands to handle or feel objects, tools and/or controls. Reach with hands and arms. Hearing and talking are sufficient enough to communicate with members, guests, vendors, and staff. Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Must be able to push, pull or lift up to 50 pounds. Independent mobility through the club. The successful function of this position requires employees to lift 50 lbs without struggle and be physically capable of working on their feet for long hours at a stretch.

Job DescriptionSalary: $25 Hourly + Event Gratuity POSITION: SousChef SUMMARY: THE SPRINGS CATERING division is seeking an energetic individual to work directly under the Head Chef in a high-volume, ground floor, catering operation with opportunity for growth for the right individual who possesses ambitious qualities. The success of the Sous Chef will hinge upon their dependable character and time management skills required for this position. This is a new and exciting opportunity for an energetic, culinary professional who desires to get in on the ground floor with a start-up catering business and who can grow alongside our company's forecasted growth and expansion models. A newly renovated, catering kitchen and numerous opportunities await you! ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to) * Reports to and work alongside Head Chef * Assists in the planning of regular and modified menus according to customer requests and established guidelines. * Prepares and cook foods of all types, either on a regular basis or for special guests or functions. * Follows standardized recipes, portioning, and presentation standards. * Helps to maintain inventory of food and non-food supplies. * Maintains clean and safe working environment in all storage and work areas. * Monitor pre-function interior/exterior space for cleanliness. * Coordinate and assist banquet staff throughout the set-up, break down, and duration of events. * Provide leadership, direction, coordination, and ongoing evaluation of operations. * Operate as a banquet server when needed; setting up; greeting and serving the guests and breaking down the function. * Ensure guest experience exceeds expectations, aimed towards addressing, anticipating, and resolving client and quest needs by finding proactive solutions to situations that arise in a banquet setting. * Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean. * Ensure all equipment and supplies are returned to the Main Kitchen from all events. * Complies with federal, state, and local health and sanitation regulations and department sanitation procedures. * Participates and attends departmental meetings and training as appropriate. * Upholds high standards of product and customer service for self & team members. * Maintains professional relationships with Clients, associates & vendors. * Follows facility, department and Company safety policies and procedures. PREFERRED QUALIFICATIONS AND SKILLS: * Excellent verbal communication skills, the ability to lead as well as follow direction and must be a team player. * Ability to be a clear thinker, analyze and resolve problems while exercising good judgment / focus on details. * Must have familiarity with a wide variety of service styles including buffets, full service, concessions, and offsite functions. * Must have understanding on how to read and execute a Banquet Event Order. * Knowledge of organizing detailed execution of all Banquet Event Orders. * Knowledge of banquet configurations and use of equipment required. • Serving and front of house experience is a plus! EDUCATION AND/OR EXPERIENCE: * Minimum of 3-5 years of experience / 2-5 years and Mass production experience a plus. * Experience or knowledge of transporting procedures * Basic knife skills required. * All necessary Training will be supplied by Head Chef COMPENSATION: Hourly Range: $25 + Event Gratuity REPORTS TO: Head Chef and VP of Catering PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. * While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling. * The employee must regularly lift and /or move up to 35 pounds, and frequently lift and/or move up to 50 pounds. * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. * While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat. * The noise level in the work environment can occasionally exceed 50 DBA

Job Description Be part of something new! Mac Haik Restaurant Group is opening an upscale dining restaurant in Houston and we are seeking a passionate and experienced Sous Chef to join our New Restaurant Opening (NRO) team. This is a unique opportunity to help build a culinary program from the ground up—combining creativity, leadership, and operational excellence at the city’s newest dining destination, Kirkwood. Why Join Us? • Help lead the culinary program for a New Restaurant Opening (NRO) in Houston., • Opportunity to influence menu creation, team culture, and training from the start., • Work alongside a passionate leadership team in an exciting new concept., • Growth potential with a forward-thinking restaurant group., • Competitive benefits including Medical, Dental, Vision, 401(k), PTO, and more. What We’re Looking For • Proven experience as a Sous Chef or strong kitchen leadership role (upscale or fine dining strongly preferred)., • Solid culinary foundation and a passion for innovation and hospitality., • Strong leadership and communication skills with a hands-on, lead-by-example style., • Knowledge of food safety, sanitation, and compliance regulations., • Ability to thrive in a fast-paced, high-volume environment., • Bilingual in English/Spanish preferred., • Availability, including nights, weekends, and some holidays (closed on Christmas Day and Thanksgiving Day). What You’ll Do • Support the Executive Chef in leading all aspects of back-of-house operations., • Oversee daily prep, production, and service to ensure consistency and excellence., • Train, mentor, and inspire culinary team members to deliver at the highest level., • Collaborate on menu development, seasonal features, and innovative offerings., • Maintain food quality, presentation, and safety standards at all times., • Manage kitchen inventory, cost controls, and vendor relationships., • Enforce food safety, sanitation, and compliance standards., • Cultivate a positive and professional kitchen culture that supports teamwork and growth., • Assist in recruiting, onboarding, and developing culinary talent., • Partner with leadership to deliver a seamless and elevated guest dining experience. If you’re ready to make your mark in Houston’s dining scene, join our NRO team and help launch Kirkwood, the city’s next great restaurant.

Assisting the Chef in all ordering and inventories.

As a Sous Chef you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively envir

As an Executive Sous Chef at Drake's Hollywood, you'll play a defining role in bringing our culinary vision to life each day. Executive Sous Chef at Vandelay Hospitality Group. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewa

Maggiano's Little Italy- Houston- Plano- San Antonio.Now interviewing Executive Sous Chef Candidates.Highly competitive salary positioned at the top 25% of the industry.Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits.Obtainable quarterly bonuses

Our Sous Chef reports directly to the Executive Chef and is responsible for. The Sous Chef must ignite the human spirit by creating unrivaled hospitality experiences fueled by fun, enthusiasm, and compassion that challenge each person to unlock their own potential. The Sous Chef is responsible for t

SUMMARY: THE SPRINGS CATERING division is seeking an energetic individual to work directly under the Head Chef in a high-volume, ground floor, catering operation with opportunity for growth for the right individual who possesses ambitious qualities. The success of the Sous Chef will hinge upon their

The Sous Chef will be able to effectively and professionally lead the kitchen in the absence of the Executive Chef. The Sous Chef manages the hourly, back-of-house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, special and private events, stewa

Perform specialty projects as assigned by the Executive Chef.

The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanita

Chartwells Higher Education is a member of Compass Group USA. Click here to Learn More about the Compass Story. Compass Group is an equal opportunity employer.

Both the Chef de Partie and Junior Sous Chef directly contribute to the overall success of a multi-million-dollar restaurant and its people. Chef de Partie - $17 - $19 per hour. Junior Sous Chef - $19 - $23 per hour.

The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanita

At Houston Methodist, the Lead Food Services position is responsible for assisting in the operation of Food and Nutrition (FNS) services as lead staff member of a specific area.In the absence of the Manager or Coordinator, this position assists in maintaining employee schedules and must possess the

The Sous Chef assists the Chef in the overall leadership of the culinary functions. Our professional sous chefs help us deliver these core values to our guests and communities daily. We are looking for enthusiastic chefs with the heart of a great kitchen manager.

Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking.

The Westin Houston Memorial City, 945 Gessner Rd, Houston, Texas, United States, 77024VIEW ON MAP ( position that focuses on successfully accomplishing the

Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence.

As a Head Sous Chef you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively

Bachelor's degree from a recognized culinary school and possess relevant certifications such as Certified Sous Chef (CSC) and Certified Executive Chef (CEC) from the American Culinary Federation (ACF). The Chef de Cuisine oversees and directs all food production activities within a university dining

In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. Step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings). Sous Chef experience preferred.

Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Executive/Head Chef in planning, preparing, and executing high-quality menus. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. Step in for the Executive Chef when needed (ordering, scheduling, ve

Assisting the Chef in all ordering and inventories.

Perform additional responsibilities as assigned by the Executive Chef. We specialize in high-volume, chef-executed airline catering where. The Sous Chef leads teams to execute established processes with discipline, efficiency, and accountability in a 24/7, deadline-driven operation.

The Baker is responsible for producing quality pastry items while working closely with the Sous Chef. Also assist in production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef supports the Executive Chef to ensure menu items are executed with e

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, disabi

Assists Executive Chef with all kitchen operations and preparation.

Executive Chef, Executive Sous Chef. Assist Sous Chef with Executive Chef's responsibilities during the latter's absence. Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef.

Key collaboration with our ever-growing set of world-class Chef partners gives the Sous Chef an opportunity to work with the best in the business in each local marketplace. Join OTG as a Sous Chef now at IAH and drive a new type of hospitality. The OTG Sous Chef is responsible for overseeing kitchen

Okto is looking for a talented, motivated Sous Chef to join our culinary team. Support the Executive Chef with daily prep and service.

Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Assists Executive Chef with all kitchen operations and preparation.

Assists Executive Chef with all kitchen operations and preparation.

Supervises a managing chef, sous chefs, pastry chef and approximately 25 production staff; participates in meetings with cooks, management team and storeroom clerk. Certified Chef de Cuisine® (CCC®) or Certified Executive Chef® (CEC®) by the ACF. The executive chef in the housing and dining depa

Position Overview: We are seeking a dedicated and experienced Sous Chef to work in our commercial kitchen. Assist the Head Chef in daily kitchen operations, ensuring high standards of food quality and presentation. Collaborate with the Head Chef and other team members to develop and test new menu it

Key collaboration with our ever-growing set of world-class Chef partners gives the Sous Chef an opportunity to work with the best in the business in each local marketplace. Join OTG as a Sous Chef now at IAH and drive a new type of hospitality. The OTG Sous Chef is responsible for overseeing kitchen

Take this opportunity to join our award-winning team! A minimum of three years of sous chef experience in a high-volume fine-dining atmosphere is preferred.

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solv