Trabajos sous chef en San Antonio, TexasCrear alertas

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Job DescriptionDescription: The Argyle is a distinguished private dining club in San Antonio, known for exceptional cuisine, personalized service, and a commitment to excellence. Our team takes pride in creating memorable dining experiences while supporting the Club's mission of advancing biomedical research. The Argyle seeks an experienced, passionate Sous Chef to join our culinary leadership team. This hands-on leadership position works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality, and deliver outstanding culinary experiences across à la carte dining, private events, and banquets. The ideal candidate is a skilled culinary professional who thrives in a fast-paced, high-standard environment, leads by example, and enjoys developing a talented kitchen team. Requirements: Key Responsibilities • Oversee daily food preparation, production, and service for club dining, private dining, banquets, and special events., • Maintain exceptional standards for food quality, presentation, consistency, and portion control., • Actively participate in food preparation and execution, including soups, sauces, daily specials, and menu offerings., • Lead, train, coach, and supervise kitchen staff to promote teamwork, accountability, and culinary excellence., • Support smooth kitchen operations during peak service, including expediting and coordinating with Front of House teams., • Collaborate with the Executive Chef on menu development, seasonal offerings, and culinary improvements., • Assist with inventory management, purchasing, food costs, labor controls, and staffing needs., • Ensure compliance with food safety, sanitation, and workplace safety standards., • Support kitchen scheduling, administrative reporting, and operational planning., • Assume additional kitchen leadership responsibilities in the Executive Chef's absence.Qualifications, • Previous Sous Chef experience required., • Demonstrated experience supervising and developing culinary teams., • Fine dining experience preferred; banquet or private event experience is highly valued., • Strong culinary skills with an emphasis on quality, consistency, and presentation., • Excellent leadership, communication, organization, and problem-solving abilities., • Ability to remain composed and effective in a fast-paced kitchen environment., • Manager-level food safety certification required., • Culinary degree, certificate, or diploma preferred.Physical Requirements, • Ability to stand and walk for extended periods in a professional kitchen environment., • Ability to lift and transport items weighing up to 50 pounds., • Ability to work in varying temperatures, including hot kitchen environments.Why Join The Argyle? At The Argyle, you'll have the opportunity to contribute to an established culinary program, work alongside a dedicated hospitality team, and help create exceptional dining experiences for our members and guests. We value culinary craftsmanship, collaboration, professional development, and a shared commitment to excellence. Compensation details: 55000-70000 PId08e8471f33e-25405-42009773

Job Description Job Description: Reports To Kitchen Manager/Sous Chef Job Summary Support Senior management in the operations of the kitchen to Magnolia standards with specific focus to line operations. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with our mission statement- “to create a dining experience so enjoyable the guest can’t wait to come back.” Lead and coach the team towards achieving exceptional guest service by monitoring food quality and consistency. Assume the role of liaison between BOH and FOH, in absents of chef/sous. Understand and comply with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures. Follow and enforce proper storage of food- FIFO Complete opening and closing checklists along with daily line checks and follow up on any areas that need to be addressed with team and management. Supervise line operations and cooking to help shifts run smoothly; assist fellow cooks and kitchen staff with various tasks as needed. Inform supervisors when equipment is not working properly and when food and supplies are getting low; update prep list Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Tools for Success:In-depth skills and knowledge of all kitchen operations A true desire to exceed guest expectations in a fast-paced customer-oriented environment Line Success:\t Showing up early before scheduled shift.\t Turning all equipment first thing\t Checking temps of all coolers, walk-in, freezers and logging in temp log.\t\t Waste buckets in place\t\t\t Line check complete, 100% ready to open by 7am Flow of line, ensuring all food coming out together, selling fresh hot food. Ensure proper safety and sanitation of all kitchen facilities and equipment: \t Sanitation buckets \t\t Proper hand washing and glove changing procedures.\t Beard/hair nets in place\t\t\t\t Dry towels Understand prep list to make sure operations doesn’t run out of items. Review Chef to-do list and understand what items are to be done on certain days. Have general understanding of food cost and work with team to help reduce waste. Minimum QualificationsOne or more years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Able to communicate effectively with managers and kitchen personnel Possess strong leadership, organization, relationship skills, and be prepared to accept accountability for actions. Experience with training, basic financial management and customer service. Able to use computer software programs. Able to work in a standing position for long periods of time (up to 5 hours)

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

Job Description General Description: Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. Essential Functions: • Assist with preparing meals (Breakfast, Lunch & Dinner) for Haven residents Monday-Sunday as well as meals for satellite services including CACFP meals according to TDA and USDA meal requirements. Schedule may include holidays., • Pack, load and transport community meals to partners throughout the greater San Antonio area., • Adhere to planned menu for the purpose of conserving food costs., • Ensure all kitchen equipment, tools, work tables & environment is maintained in a clean & sanitary state and all Department of Health Standards are followed including using the “clean as you go” policy., • Maintain clean, safe and organized work environment., • Maintain regular inventory control of specific product lines (chemicals, food, etc.) placing orders and supervising check-in to assure accuracy., • Pull inventory as needed using First-In, First-Out (FIFO) methods and proper use of SAFB equipment., • Ensure all refrigerated equipment is properly logged & monitored; reporting any deficiencies to Executive Chef., • Instruct, supervise and engage volunteers., • Adhere to all SAFB policies., • Maintain program files including proper documentation on production records, food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed., • Assist & comply with any other verbal or written instruction(s) issued by Sous Chef, Executive Chef, Director of Culinary Arts, or other appropriate SAFB senior staff member. Applicants are required to submit to a drug test as part of the hiring process Qualifications • Minimum of 1 year’s food service experience or completion of Culinary Arts Program., • ServSafe Certification or Food Handler’s Certification required., • Adequate communication skills., • Ability to manage time efficiently and to work independently with minimum supervision., • Ability to work cooperatively with other staff, volunteers, and agency personnel., • Orientation to detail, accuracy, and the meeting of deadlines., • Good judgment and discretion, • Ability to represent the Food Bank in a courteous professional manner., • Possession of a current Texas driver’s license, liability insurance and a clean driving record., • Access to reliable transportation., • Be available to work early mornings and/or weekends and late evenings., • Successful completion of a pre-employment drug screen. Physical Demands The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities 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 constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds. Work Environment This job is performed in an indoor kitchen environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate. The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

Description: The Argyle is a distinguished private dining club in San Antonio, known for exceptional cuisine, personalized service, and a commitment to excellence. Our team takes pride in creating memorable dining experiences while supporting the Club's mission of advancing biomedical research. The Argyle seeks an experienced, passionate Sous Chef to join our culinary leadership team. This hands-on leadership position works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality, and deliver outstanding culinary experiences across à la carte dining, private events, and banquets. The ideal candidate is a skilled culinary professional who thrives in a fast-paced, high-standard environment, leads by example, and enjoys developing a talented kitchen team. Requirements: Key Responsibilities • Oversee daily food preparation, production, and service for club dining, private dining, banquets, and special events., • Maintain exceptional standards for food quality, presentation, consistency, and portion control., • Actively participate in food preparation and execution, including soups, sauces, daily specials, and menu offerings., • Lead, train, coach, and supervise kitchen staff to promote teamwork, accountability, and culinary excellence., • Support smooth kitchen operations during peak service, including expediting and coordinating with Front of House teams., • Collaborate with the Executive Chef on menu development, seasonal offerings, and culinary improvements., • Assist with inventory management, purchasing, food costs, labor controls, and staffing needs., • Ensure compliance with food safety, sanitation, and workplace safety standards., • Support kitchen scheduling, administrative reporting, and operational planning., • Assume additional kitchen leadership responsibilities in the Executive Chef's absence., • Previous Sous Chef experience required., • Demonstrated experience supervising and developing culinary teams., • Fine dining experience preferred; banquet or private event experience is highly valued., • Strong culinary skills with an emphasis on quality, consistency, and presentation., • Excellent leadership, communication, organization, and problem-solving abilities., • Ability to remain composed and effective in a fast-paced kitchen environment., • Manager-level food safety certification required., • Culinary degree, certificate, or diploma preferred., • Ability to stand and walk for extended periods in a professional kitchen environment., • Ability to lift and transport items weighing up to 50 pounds., • Ability to work in varying temperatures, including hot kitchen environments. At The Argyle, you'll have the opportunity to contribute to an established culinary program, work alongside a dedicated hospitality team, and help create exceptional dining experiences for our members and guests. We value culinary craftsmanship, collaboration, professional development, and a shared commitment to excellence. Compensation details: 55000-70000 PI7c377a487c4b-26276-42009773

Job Description Restaurant Managers and Sous Chefs needed for growing Restaurant Group in the San Antonio area. This will be for a High Volume Upscale Restaurant. The right candidates need to possess a strong passion for restaurants, be upbeat, personable, and have a genuine love for hospitality. In addition, likes to work in a fast-paced environment. Experience: • 3 years minimum Restaurant Manager Experience, • 3 years minimum Sous Chef or Kitchen Manager, • Bilingual Spanish needed, • Strong leadership qualities, • Adept knowledge of P and L's, budgeting, ordering, inventory, and training., • Servant leader mentality, • Scratch kitchen experience a plus, • 2-5$ million in annual revenue Benefits: • Competitive salary 35-55k$, • Medical, dental, paid time off, bonus, • Growth opportunities, • PTO, • 401k\nCompany Description At the forefront of industry recruitment, Hospitality Hunter has always excelled in matching top talent with leading companies, driving business growth and success. With more than 50 years of combined operations, culinary, and management experience, we have all of your recruiting needs covered. With an unwavering commitment to excellence, we deliver recruitment solutions driven by precision and passion. For over a decade, our proven industry success has ensured the perfect fit for both clients and candidates. Even in the most challenging markets, our track record speaks for itself—consistently connecting talent with opportunity and building partnerships that last! At the forefront of industry recruitment, Hospitality Hunter has always excelled in matching top talent with leading companies, driving business growth and success. With more than 50 years of combined operations, culinary, and management experience, we have all of your recruiting needs covered.\r\n\r\nWith an unwavering commitment to excellence, we deliver recruitment solutions driven by precision and passion. For over a decade, our proven industry success has ensured the perfect fit for both clients and candidates. Even in the most challenging markets, our track record speaks for itself—consistently connecting talent with opportunity and building partnerships that last!

Description: About Sítio El Tropicano Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect. About Emmer & Rye Hospitality Group Emmer & Rye Hospitality Group is an award-winning, chef-driven, multi-concept restaurant group hailing from Austin, Texas. All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts at Sitio El Tropicano include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside. Position Summary The Banquet Sous Chef leads daily culinary production and service execution for meetings, weddings, social events, hotel functions, member events, and other catered programs at Sítio El Tropicano. This position is responsible for translating banquet event orders into organized production plans, supervising banquet cooks, maintaining food quality, and ensuring every event is executed accurately and on time. Reporting to the Culinary Director, the Banquet Sous Chef works closely with the Director of Banquets, Events team, Executive Pastry Chef, Stewarding, and other culinary leaders to coordinate menus, staffing, production, dietary accommodations, and service timelines. This is a hands-on culinary leadership position requiring strong organization, flexibility, cost awareness, and the ability to execute multiple events simultaneously. Culinary Production & Event Execution • Lead culinary production and service execution for meetings, weddings, social events, hotel functions, member events, and other catered programs., • Execute all events according to the approved banquet event order, menu, guest count, service style, dietary requirements, and timeline., • Review upcoming BEOs and translate event details into production schedules, prep lists, station assignments, equipment needs, and service plans., • Maintain a visible, hands-on leadership presence throughout preparation, plating, service, and event breakdown., • Ensure all food is prepared and presented according to approved recipes, plating specifications, portion standards, and quality expectations., • Coordinate plated meals, buffets, receptions, action stations, breaks, family-style service, and other banquet formats., • Lead banquet culinary briefings covering menus, timelines, assignments, allergens, service standards, and anticipated challenges., • Monitor food quality, temperature, portioning, presentation, replenishment, and service timing throughout each event., • Coordinate course timing and buffet replenishment with banquet service leadership., • Adjust production and staffing when guest counts, event timing, or operating conditions change., • Resolve culinary and service issues quickly while maintaining a calm, organized, and professional kitchen., • Communicate product shortages, menu changes, equipment concerns, and event challenges promptly to the Culinary Director. BEO Review & Production Planning • Review banquet event orders, group resumes, diagrams, guarantees, and function schedules for accuracy and operational feasibility., • Identify unclear, incomplete, or conflicting event information and seek clarification before production begins., • Confirm final guest counts, menus, dietary accommodations, service times, locations, and special requests., • Develop detailed production timelines for each event and coordinate preparation across multiple shifts., • Establish and maintain production pars based on guest counts, service style, projected consumption, and appropriate overage., • Prepare daily and weekly prep lists and assign responsibilities based on team-member capabilities., • Coordinate shared production, ingredients, equipment, refrigeration, and storage with other hotel kitchens., • Plan appropriate holding, transportation, plating, and replenishment procedures for each event space., • Develop contingency plans for changes in guest count, weather, equipment availability, product supply, or event timing., • Communicate production status and outstanding needs through clear shift notes and leadership handoffs., • Participate in BEO meetings, pre-convention meetings, menu tastings, and event-planning discussions as assigned. Menu Development & Tastings • Partner with the Culinary Director and Events team on the development of banquet menus, wedding packages, buffets, receptions, and seasonal offerings., • Assist with recipe testing, costing, documentation, and presentation standards., • Ensure banquet menus can be consistently executed at the intended volume, service style, and price point., • Develop appropriate options for dietary restrictions and special requests without compromising quality or operational efficiency., • Support wedding, client, and special-event tastings with organized, polished, and accurate presentations., • Document tasting feedback and ensure approved changes are reflected in recipes, BEOs, production plans, and plating guides., • Identify opportunities to improve banquet quality, presentation, efficiency, and profitability., • Maintain awareness of seasonal ingredients and products appropriate for the banquet program. Team Leadership & Development • Supervise, train, coach, and develop banquet cooks and other assigned culinary team members., • Support recruiting, interviewing, onboarding, scheduling, performance management, and retention for the banquet culinary team., • Assign production and service responsibilities based on the event calendar and team-member capabilities., • Establish clear expectations and hold team members accountable for food quality, attendance, productivity, cleanliness, safety, and professional conduct., • Provide technical training in banquet production, batch cooking, plating, buffet presentation, food holding, transportation, and equipment use., • Evaluate team-member performance and provide timely coaching and constructive feedback., • Coordinate breaks, shift transitions, and team deployment while maintaining production and service coverage., • Identify performance concerns and communicate them promptly to the Culinary Director., • Partner with the Culinary Director and Human Resources on performance documentation and corrective action when necessary., • Foster a positive, disciplined, inclusive, and professional banquet-kitchen culture., • Develop culinary team members who can independently lead assigned production and event stations. Staffing & Labor Management • Prepare or support banquet culinary schedules based on event volume, guest counts, menus, service styles, production requirements, and approved labor targets., • Build event-specific staffing plans that reflect operational complexity rather than guest count alone., • Adjust schedules and assignments as BEOs, guarantees, and timelines change., • Monitor daily staffing, productivity, overtime, and labor efficiency., • Coordinate support from other culinary departments when banquet volume requires additional staffing., • Release or reassign team members when production and service needs permit., • Review employee timekeeping for accuracy and communicate missed punches, overtime concerns, and attendance issues., • Maintain an appropriate balance between advance production, event-day labor, and food quality., • Communicate staffing risks and additional labor needs to the Culinary Director in advance. Purchasing, Inventory & Cost Control • Support the Culinary Director in managing banquet food cost, labor, purchasing, waste, inventory, and production efficiency., • Prepare event-specific product requisitions based on BEOs, guarantees, recipes, yields, and approved overage., • Order approved banquet products and supplies according to established purchasing procedures., • Inspect deliveries for quality, quantity, condition, temperature, and specification compliance., • Maintain organized banquet refrigeration, freezers, dry storage, equipment storage, and production areas., • Monitor product usage, yields, portions, spoilage, overproduction, refires, and waste., • Ensure banquet waste is recorded promptly and accurately., • Minimize waste through accurate forecasting, recipe adherence, thoughtful production, and appropriate product repurposing., • Complete inventory counts, transfers, production records, waste logs, and other required documentation., • Communicate purchasing needs, inventory shortages, and product-quality concerns promptly., • Protect food quality and maintain accurate controls when products are transported between kitchens and event spaces. Food Safety, Allergens & Sanitation • Ensure compliance with health department regulations, HACCP principles, food safety requirements, and ERHG policies., • Maintain proper food temperatures throughout receiving, production, cooling, storage, transportation, holding, plating, and service., • Enforce prop

Position Title: Catering Sales Manager Pay 11 Reports To: Salary: $48,000 to $55,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. _ The Catering Sales Managers plan, organize and manage the event and sales of organizations and businesses both inside and outside the hospitality industry, with the aim of achieving sales goals outlined by the Director of Catering. DUTIES AND RESPONSIBILITIES: • Organize and distributes Banquet event orders, • Plan menus in consultation with Executive Chef, Sous Chef, • Ensure health and safety regulations are strictly observed, • Responsible for production of invoice, mailing invoices, maintaining invoice files and transferring the information to accounting., • Distributes Banquet Event Orders. Informs chef and other appropriate personnel as to last minute changes or additions., • Prepares and distributes Guarantee Sheets and Function Sheets., • Sets up and maintains department files., • Manages financial targets, • Maintain financial and administrative records and event files, • Liaison responsibilities between Culinaire and clients, • Negotiate contracts with customers, • Monitor quality, • Assist in the Planning of new promotions and initiatives for Catering and retail outlets, • Participates actively in raising service and presentation levels in all departments., • Troubleshooting as required and perform all duties as set forth by General Manager QUALIFICATIONS AND SKILLS: • Must have at least 3 years previous experience in a quality establishment., • Proven ability to interact well with multiple departments., • Must be committed to customer service., • Must be available as needed (flexible work schedule to include working Saturday and Sundays as required)., • Must be pleasant, outgoing and attentive., • Must present a neat, well-groomed appearance., • Must speak, read, write and understand fluent English., • Computer proficient Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story _ Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, _ or copy/paste the link below for paid time off benefits information. _ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: _ Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace.

Job Description Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel. At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! The Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. What you will be doing? • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures., • Ensures that hotel policies get administered fairly and consistently., • Be knowledgeable in quality products, presentations, and flavors., • Ensures compliances with food handling and sanitation standards are in place., • Ensures that local, state, and federal (OSHA and Health Department) regulations are followed., • Interacts with guests to obtain feedback on product quality and service levels., • Solicits associate feedback utilizes an open door policy., • Maintains kitchen inventory and assigned budget., • Approach all encounters with guests and employees in a friendly, service-oriented manner., • Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards)., • Maintain regular attendance in compliance with Crescent Hotels and Resorts standards as required by scheduling, depending on the hotel's needs., • Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid., • Ensure that all kitchen personnel fulfills their job functions appropriately., • Address and resolve all customer problems efficiently., • Minimize spoilage waste and over-production., • Monitor all Banquet and Catering activities., • Expedite peak meal periods by maintaining a hands-on approach.What is required?, • Minimum 2-3 years of Previous culinary leadership experience required., • Ability to work a flexible schedule., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high-pressure situations., • Must be effective in handling workplace problems, including anticipating preventing, identifying, and solving problems as necessary., • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests., • Must maintain composure and objectivity while under pressure., • High-volume Banquets experience a plus.

Job Description Sous Chef – High-Volume Culinary Operations Location: San Antonio, TX (La Cantera Area) Position Type: Full-Time Recruiting Partner: Culinaire Staffing Position Overview On behalf of our esteemed client in San Antonio. We are seeking a hands-on, passionate, detail-oriented Sous Chef to support high-volume kitchen operations. Our client is a prominent, thriving brand known for exceptional hospitality, scratch-made quality, and vibrant guest experiences. We are looking for a strong culinary leader who thrives in a fast-paced environment, excels at executing at a high level during peak rushes, and genuinely cares about mentoring and developing the kitchen team. Key Responsibilities Culinary Execution & Quality Control Ensure flawless daily execution of all menu items, maintaining absolute consistency in taste, presentation, and quality. Lead the line during high-volume shifts, maintaining a commanding presence over food safety, sanitation, and kitchen flow. Assist the Executive Chef with recipe standardization, prep planning, and inventory control. Team Mentorship & Leadership Coach, train, and inspire line cooks and prep staff, fostering a positive, inclusive, and kind kitchen culture built on mutual respect. Lead by example on the floor, providing hands-on training and constructive feedback to drive continuous professional growth. Help manage daily shift scheduling, task delegation, and team accountability. Operational Support Assist with managing food and labor costs, minimizing waste, and maintaining strict adherence to kitchen budgets and P&L targets. Oversee receiving, proper rotation, and storage of inventory to ensure top-tier product quality. Uphold strict health code, safety, and sanitation standards across all prep and cooking stations. Qualifications & Requirements Experience: Minimum of 2–3 years of culinary leadership experience (Sous Chef or strong Kitchen Supervisor) in high-volume, scratch-kitchen concepts. Experience working in high-volume environments with significant annual sales is strongly preferred. Leadership Style: A collaborative, kind, and coaching-oriented leader who builds up their team and values people. Execution Skills: Exceptional organizational skills, composure under intense pressure, and a proven ability to maintain precision during busy rushes. Technical Acumen: Solid understanding of kitchen P&L basics, food cost controls, inventory management, and food safety standards. Certifications: ServSafe Manager certification (or equivalent) required. A culinary degree is a plus, but hands-on experience is paramount. What We Offer Competitive Base Salary commensurate with experience. Monthly Bonus Potential tied to performance metrics. Comprehensive Benefits Package including medical, dental, and vision coverage. Generous Paid Time Off (PTO) policy. Fantastic Company Perks, dining discounts, and wellness programs. Career Advancement: An exceptional opportunity to grow your culinary career with an industry-leading brand. Our recruitment agency and our client are Equal Opportunity Employers. We celebrate diversity and are committed to building an inclusive environment for all team members.

Job DescriptionDescription: The Argyle is a distinguished private dining club in San Antonio, known for exceptional cuisine, personalized service, and a commitment to excellence. Our team takes pride in creating memorable dining experiences while supporting the Club's mission of advancing biomedical research. The Argyle seeks an experienced, passionate Sous Chef to join our culinary leadership team. This hands-on leadership position works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality, and deliver outstanding culinary experiences across à la carte dining, private events, and banquets. The ideal candidate is a skilled culinary professional who thrives in a fast-paced, high-standard environment, leads by example, and enjoys developing a talented kitchen team. Requirements: Key Responsibilities • Oversee daily food preparation, production, and service for club dining, private dining, banquets, and special events., • Maintain exceptional standards for food quality, presentation, consistency, and portion control., • Actively participate in food preparation and execution, including soups, sauces, daily specials, and menu offerings., • Lead, train, coach, and supervise kitchen staff to promote teamwork, accountability, and culinary excellence., • Support smooth kitchen operations during peak service, including expediting and coordinating with Front of House teams., • Collaborate with the Executive Chef on menu development, seasonal offerings, and culinary improvements., • Assist with inventory management, purchasing, food costs, labor controls, and staffing needs., • Ensure compliance with food safety, sanitation, and workplace safety standards., • Support kitchen scheduling, administrative reporting, and operational planning., • Assume additional kitchen leadership responsibilities in the Executive Chef's absence.Qualifications, • Previous Sous Chef experience required., • Demonstrated experience supervising and developing culinary teams., • Fine dining experience preferred; banquet or private event experience is highly valued., • Strong culinary skills with an emphasis on quality, consistency, and presentation., • Excellent leadership, communication, organization, and problem-solving abilities., • Ability to remain composed and effective in a fast-paced kitchen environment., • Manager-level food safety certification required., • Culinary degree, certificate, or diploma preferred.Physical Requirements, • Ability to stand and walk for extended periods in a professional kitchen environment., • Ability to lift and transport items weighing up to 50 pounds., • Ability to work in varying temperatures, including hot kitchen environments.Why Join The Argyle? At The Argyle, you'll have the opportunity to contribute to an established culinary program, work alongside a dedicated hospitality team, and help create exceptional dining experiences for our members and guests. We value culinary craftsmanship, collaboration, professional development, and a shared commitment to excellence.

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

Job Description At Ida Claire, we create authentic hospitality experiences rooted in Southern-inspired food, creative cocktails and a warm "Welcome to Our Home" mentality. Our restaurant is centered around scratch Southern food and cocktails that are familiar yet presented in a new and creative way. We locally source as much as we can and produce everything in house. Ida Claire brings a distinctive, worldly point of view to Southern comfort food traditions, serving everything from lively brunches to relaxed suppers. Our spaces are designed for connection — whether guests are settling in for a leisurely meal, catching up over cocktails, or gathering for a special occasion. Every detail, from the food to the atmosphere, reflects Ida Claire's personality and Southern charm. JOB SUMMARY We are seeking an experienced Sous Chef to support the daily leadership of Ida Claire’s culinary operations. In this role, you will partner closely with the Executive Chef to lead successful shifts, coach culinary Team Members and ensure every dish meets our standards for quality, consistency and presentation. You will help run an efficient kitchen by continually improving execution, producing high-quality food and collaborating with restaurant leadership on our overall food and beverage operations. Our ideal Sous Chef has a strong background in high-volume, scratch cooking and knows how to develop people while maintaining financial, cleanliness and hospitality standards. COMPENSATION & BENEFITS Salary Range: $55,000–$75,000 per year, plus monthly profit share BENEFITS: THE GOOD STUFF Medical, dental and vision insurance Paid Time Off 401(k) Growth and development opportunities EXPERIENCE AND QUALIFICATIONS 3+ years of professional kitchen experience in a high-volume, scratch-made restaurant Previous Sous Chef, kitchen supervisor or comparable culinary leadership experience preferred Experience leading and developing Team Members and junior kitchen leaders Demonstrated ability to operate within established budget parameters Strong knowledge of scratch cooking, food preparation, recipe execution, portion control and presentation standards Strong understanding of food safety, sanitation, workplace safety and accident-prevention practices Experience with purchasing, receiving, inventory management and food-cost controls Genuine enthusiasm for Southern-inspired cuisine, locally sourced ingredients and memorable hospitality Strong organizational, communication, problem-solving and decision-making skills Ability to manage multiple priorities and move with a sense of urgency Ability to remain cool, calm and collected under pressure Current Food Handler certification and ability to obtain or maintain any additional required food-safety certifications Ability to stand for extended periods and lift up to 50 pounds Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require Must be able to stand for extended periods and lift up to 50 pounds KEY RESPONSIBILITIES CULINARY EXECUTION Support the Executive Chef in leading all aspects of daily kitchen operations Maintain an active, hands-on presence during preparation and service Ensure our recipes, preparation methods, portion specifications and presentation standards are executed consistently Produce and serve high-quality food that reflects Ida Claire’s distinctive approach to Southern cuisine Monitor food quality and presentation throughout each shift and correct issues after items reach our Guests Coordinate the culinary team to support efficient ticket times and a smooth flow of service Ensure the kitchen is properly prepared, stocked and organized after each shift Protect the quality and integrity of our scratch-made, locally sourced culinary program Continually identify opportunities to improve menu execution, consistency and efficiency Support private events, seasonal offerings and special culinary experiences as assigned PEOPLE CHAMPION Recruit, interview and help hire talented culinary Team Members for your Area of Responsibility Train, coach and develop Team Members to meet our expectations for quality, productivity, cleanliness and execution Develop junior kitchen leaders and prepare them for increased responsibility Assign responsibilities clearly and coordinate the team’s actions to achieve shift goals Ensure Team Members have the knowledge, tools and resources necessary to succeed Celebrate team wins and address performance opportunities through direct, respectful and consistent feedback Support the orientation and onboarding of new culinary Team Members Proactively engage with Team Members to prevent and resolve workplace conflict Communicate Team Member concerns and performance issues to the Executive Chef promptly Foster productive communication and collaboration between the culinary and front-of-house teams Maintain a positive culture of accountability centered on continuous improvement BUSINESS AND SHIFT LEADERSHIP Develop weekly labor and staffing plans that support an efficient and remarkable Guest experience Lead successful kitchen shifts through thoughtful planning, clear communication and consistent follow-through Plan ahead for each shift by anticipating sales volume, staffing needs, product requirements and potential operational challenges Support kitchen financial planning, reporting and reconciliation responsibilities Manage inventory responsibilities within your assigned Area of Responsibility Complete accurate ordering, purchasing and receiving using approved vendors Develop and maintain productive relationships with local farmers, suppliers and Vendor Partners Monitor portioning, waste and product usage to support established food-cost goals Maintain accurate product organization, storage, labeling and rotation Communicate operational concerns, product needs and equipment issues to the Executive Chef promptly Complete assigned administrative responsibilities accurately and on time Support local store marketing, community engagement and social media efforts as assigned QUALITY, CLEANLINESS AND SAFETY Maintain a clean, organized and sanitary kitchen throughout every shift Proactively monitor the quality of food and beverages during service Conduct regular kitchen and restaurant walkthroughs to maintain high cleanliness and operational standards Ensure food is received, stored, labeled, rotated, prepared and served safely Enforce proper food-handling, hygiene and workplace safety practices Maintain awareness of preventive maintenance needs for all kitchen equipment Report equipment concerns promptly and support the responsible care of kitchen equipment, smallwares and supplies Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements Document and report accidents, injuries, equipment concerns and significant operational issues Maintain all required certifications and culinary documentation GUEST AND HOSPITALITY LEADER Approach culinary operations with genuine hospitality and an understanding of how the kitchen shapes the Guest experience Engage with the Guest experience during service and partner with front-of-house leadership to resolve concerns Respond proactively to food-qualit

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Wellness resources, • Bonus based on performance, • Employee discounts, • Flexible schedule Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety. Responsibilities: • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup., • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality., • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards., • Perform regular line checks to ensure the quality of all menu items., • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations., • Track and control food costs and assist in financial management related to kitchen operations., • Facilitate effective communication across all teams to ensure timely production and service., • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth., • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example., • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service., • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout., • Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures. Key Qualifications: • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills., • Expertise in food preparation and cooking, with a deep understanding of kitchen operations., • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations., • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect., • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH., • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism., • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel., • Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds. Complete our short application today!

Job Description FB Society is an award-winning hospitality collective that develops and operates unique, experience-driven brands. From ideation to execution, we create concepts designed to disrupt, connect and leave a lasting impact. Our approach to hospitality extends beyond the table. Through our brands and philanthropic efforts, we are committed to expanding food access, supporting the next generation of hospitality leaders, honoring ingredient integrity and prioritizing wellness for both our teams and our guests. We believe we are in the people business, not simply the restaurant business. JOB SUMMARY We are seeking an experienced Sous Chef to support the daily leadership of our culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation. COMPENSATION & BENEFITS Salary Range: $55,000–$75,000 per year, plus monthly profit share Benefits: The Good Stuff • Flexible schedules, • Up to 17 days of Paid Time Off, • 401(k) match, • Medical, dental and vision insurance after 60 days, • Free access to mental health services, • Growth and development opportunities EXPERIENCE AND QUALIFICATIONS • 2+ years of kitchen experience in a similar culinary leadership role, • High-volume, scratch-kitchen experience strongly preferred, • Culinary arts degree or professional training is a plus, • Experience leading, training and supervising hourly Team Members, • Knowledge of cooking methods, kitchen equipment and culinary best practices, • Experience with scheduling, inventory, purchasing and food-cost controls, • Strong communication, organization and problem-solving skills, • Food Handler certification and any additional required food-safety certifications, • Ability to work days, evenings, weekends and holidays as business needs require, • Must be able to stand for extended periods and lift up to 50 pounds KEY RESPONSIBILITIES CULINARY EXECUTION • Support the Executive Chef in leading daily kitchen operations, • Maintain a hands-on presence throughout preparation and service, • Ensure recipes, portions and presentation standards are executed consistently, • Monitor food quality, ticket times and kitchen readiness throughout each shift, • Maintain the highest level of food quality while actively managing waste, • Support new menu items, seasonal offerings and special culinary experiences PEOPLE CHAMPION • Assist with hiring, onboarding, training and developing culinary Team Members, • Assign responsibilities clearly and coordinate the team to achieve shift goals, • Provide consistent coaching, recognition and feedback, • Identify and develop Team Members with leadership potential, • Foster strong communication between the culinary and front-of-house teams BUSINESS AND SHIFT LEADER • Manage culinary schedules and adjust staffing based on business levels, • Support inventory, ordering, purchasing and receiving through approved vendors, • Monitor portioning, waste and product usage to support food-cost goals, • Maintain accurate product organization, labeling, storage and rotation, • Identify opportunities to improve kitchen efficiency without compromising quality, • Communicate product, equipment and operational needs to the Executive Chef QUALITY AND SAFETY LEADER • Maintain a clean, organized and sanitary kitchen, • Ensure food is received, stored, prepared and served safely, • Enforce food-handling, sanitation and workplace safety practices, • Monitor kitchen equipment and report maintenance concerns promptly, • Follow company policies and all applicable health and safety requirements If you are passionate about scratch-made food, developing strong culinary teams and creating hospitality experiences that make a lasting impact, we invite you to apply. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description RAY & JOSÉPHINE Now Open in Downtown San Antonio - 1305 E Houston St SOUS CHEF Job Type: Full-Time | Schedule: Flexible | Pay: Competitive, Based on Experience WE'RE OPEN — AND WE'RE HIRING Ray & Joséphine has landed in the heart of Downtown San Antonio, and the doors are open. Owned and run by Chef Raphaël François, our kitchen brings a true French sensibility to San Antonio — technique-driven, ingredient-forward, and thoughtfully executed. The menu is live and evolving, and we're looking for a Sous Chef who wants to help sharpen it, not just execute it. ABOUT THE ROLE As Sous Chef, you are second-in-command of the kitchen: running the line during service, training and developing kitchen staff, and holding every plate that leaves the kitchen to a consistent standard. You'll also stay hands-on in ongoing menu development — tastings, seasonal refinement, and sourcing — working directly alongside kitchen leadership to keep the program sharp. This role requires both creative passion and operational discipline. You need to be as comfortable proposing a new dish at a tasting as you are running a busy service. WHAT YOU'LL DO • Lead and manage the kitchen line during dinner service in the absence of the head chef, • Execute all menu items to recipe, portion, and presentation standards with consistency, • Partner with Chef Raphaël on ongoing menu development — tastings, seasonal refinement, and new dish ideation, • Monitor food quality at every stage — from prep through plating — and hold the team to the same standard, • Manage station readiness, mise en place, and line setup before each service, • Train, coach, and develop line cooks and prep staff on technique and standards, • Help maintain kitchen systems — prep lists, station setups, recipe documentation, and portion standards, • Assist in sourcing and evaluating local and regional ingredients and vendors, • Support hiring and onboarding of line cooks and prep staff as the team grows, • Maintain a clean, organized, and safe kitchen at all times — lead by example, • Oversee proper food storage, labeling, rotation, and waste reduction, • Communicate clearly with front-of-house during service to ensure a seamless guest experience, • Support catering and private events as needed — prep, execution, and breakdown, • Flag any equipment issues, supply shortages, or food safety concerns immediately WHAT WE'RE LOOKING FOR • A genuine passion for food — you think about cooking when you're not cooking, • Strong culinary technique and a solid foundation in kitchen fundamentals — you've put in the time, • Creative curiosity: you have opinions about food and you're not afraid to share them at the tasting table, • Leadership presence: the line looks to you and you rise to it, • Flexibility: a growing dinner program is not a straight line — you adapt, problem-solve, and stay positive, • Reliability and professionalism: kitchens run on trust, and so does this team, • A clean, organized working style that sets the standard for everyone around you, • Genuine investment in building something — this isn't just a job, it's a craft WHY RAY & JOSÉPHINE • Work directly alongside Chef Raphaël François in a hands-on, French-influenced kitchen, • A live, evolving dinner menu where your ideas and technique genuinely shape what's on the plate, • A leadership role with real authority on the line, not just a title, • Employee meals and discounts on a menu you helped build, • A downtown San Antonio location with easy, accessible parking for the whole team REQUIREMENTS • Minimum 3 years of kitchen experience, with at least 1 year in a lead or senior cook role, • Experience in a dinner or fine-casual dining environment strongly preferred, • Food Handler Manager Certification required (or must be obtained within 30 days of hire), • Strong working knowledge of food safety standards, HACCP principles, and sanitation requirements, • Experience with menu development, recipe documentation, and costing is a plus, • Must be available for flexible scheduling including evenings and weekends, • Catering or events experience is a plus PHYSICAL REQUIREMENTS • Ability to stand, walk, and move for the full duration of a shift — often 8–10 hours, • Able to lift and carry up to 50 lbs. (bulk ingredients, sheet pans, supply deliveries), • Comfortable working in hot kitchen environments near open flame, ovens, and hot surfaces, • Ability to work in cold environments — walk-in refrigerators and freezers are part of daily work, • Able to perform repetitive tasks — chopping, slicing, cooking — for extended periods, • Must be able to reach, bend, kneel, and stoop to access equipment, shelving, and storage, • Clear verbal communication in a fast-paced, high-noise kitchen environment WORKING CONDITIONS You will work in a kitchen environment in Downtown San Antonio. Shifts include evenings, weekends, and extended hours during events and high-volume service. Kitchen uniforms and safety footwear are required. Parking is easy and accessible for all team members. This is a physically demanding role — and a rewarding one. We're proud of what we've built, and we want you to feel that pride too. READY TO JOIN US? Stop by Ray & Joséphine in Downtown San Antonio or send your resume our way — we're building our kitchen team now and would love to meet you. Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. TransPecos Banks will not accept unsolicited resumes from any source other than the candidate. We will consider any candidate for whom an Agency submits an unsolicited resume, to have been referred to us by the Agency free of any charges or fees, other than those agencies we engage on a specific search. TransPecos Banks will not pay a fee for any placement resulting from the receipt of an unsolicited resume.

Job Description Location: Texas A&M University-San Antonio • We are hiring immediately for a full time SOUS CHEF position., • Address: 1 University Way, San Antonio, TX 78224. Note: online applications accepted only., • Schedule: Full time schedule; Sunday through Thursday, hours may vary. More details upon interview., • Requirement: Prior chef experience is required., • Fixed Pay Rate: $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1581020. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

We are seeking an experienced Executive Chef to lead culinary operations for a successful, high-volume, upscale restaurant in San Antonio. This opportunity is ideal for a hands-on culinary leader who combines strong scratch-kitchen expertise with financial acumen, operational discipline, and a passion for developing exceptional teams. The ideal candidate brings a background in polished, upscale dining, a proven record of improving kitchen performance, and the ability to balance culinary excellence with strong business results. • Lead all back-of-house operations, including culinary execution, staffing, and daily service., • Maintain exceptional standards for food quality, recipe consistency, presentation, and sanitation., • Oversee food costs, labor management, purchasing, inventory, and kitchen profitability., • Develop and manage BOH budgets, forecasts, schedules, and operating standards., • Recruit, train, coach, and develop Sous Chefs and culinary team members., • Maintain strong systems for ordering, inventory control, product pars, and waste reduction., • Support menu development and culinary improvements while maintaining operational consistency., • Collaborate with restaurant leadership to ensure seamless service and exceptional guest experiences., • Identify opportunities to improve efficiency, financial performance, and team development., • Foster a positive, accountable, and high-performing kitchen culture., • 3+ years of recent Executive Chef or Chef de Cuisine experience in upscale casual, polished, or fine dining., • Proven success leading high-volume, full-service restaurant operations., • Strong background in scratch-made culinary execution., • Experience with established corporate restaurant operating systems and standards., • Demonstrated responsibility for P&L performance, food costs, labor, budgeting, and inventory management., • Proven ability to recruit, develop, and retain strong culinary teams., • Stable career history with progressive leadership responsibilities., • Hands-on leadership style with strong communication, organizational, and problem-solving skills., • Ability to maintain high culinary standards while managing financial and operational priorities., • Willingness to participate in an out-of-market training program., • Competitive compensation, • Comprehensive benefits package, • Professional development and advancement opportunities, • Supportive, team-focused working environment, • If you're an accomplished Executive Chef who enjoys leading culinary teams, delivering exceptional dining experiences, and driving strong restaurant performance, we encourage you to apply.

Job Description The historic St. Anthony Hotel is seeking a Purchasing Clerk to join their team. The Purchasing Clerk works closely with vendors, suppliers, and internal departments and is responsible for maintaining inventory, placing purchase orders, tracking shipments, ensuring purchases are cost-effective and timely. Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel. At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you., • Discounts with our Crescent managed properties in North America for you & your family members. ESSENTIAL JOB FUNCTIONS: • Responsible for ordering of all food items based on needs for the entire operation, including banquets; adjusting these figures as often as the flow of business dictates under the guidance of the sous chef at all times., • Establish sources of procurement as approved by the Executive Chef director (these vendors being approved on the basis of their availability to comply with our company standards of quality, specification and delivery)., • Request and receive competitive bids from these purveyors as scheduled and maintains up-to-date price information for ready departmental reference., • Prices are constantly reviewed, and purchases are made exactly to specification., • Receive and inspect all deliveries to ensure daily compliance with all specifications, returns merchandise which is not acceptable and makes credit notation., • Review all invoices prior to payment to ensure correct pricing from each purveyor., • Maintain proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. Notifies executive chef of any anticipated shortages/overages., • Maintain permanent pricing records for later reference., • Record daily ordered items in purchases log., • Constantly spot check walk-ins and freezers to ensure that inventories are maintained at adequate levels; food is rotated on first in first out basis., • Ensure availability of food in consideration of advance preparation needs and time scheduling., • Prevent delays and run outs:, • Date all stock prior to placing it into walk-ins, walk-in freezer and dry good storeroom., • Maintain good housekeeping practices in all walk-in boxes, walk-in freezer and dry goods storeroom., • Assist in setting up a period ending inventory list and maintaining most current pricing with help of purchase log., • Responsible for administration of all written records as required by company policy. This information being completed and furnished by shift managers., • Permanent file is maintained in the chef's office for reference in estimating and is available for use by company staff during audits and inspections., • Ensure that adequate office supplies are kept on hand to facilitate good record keeping., • Keep on file the following forms:, • The carbon copies of purchase log., • A copy of all meetings throughout the food and beverage area., • Past ordering and inventory records are also kept on file updated.REQUIRED SKILLS AND ABILITIES: - Must have at least 2-3 years of hotel experience. - Must have systems experience such as Birchstreet, LightSpeed, M3, Oracle, Avendra etc. - The candidate will be required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch, or crawl. - The candidate must regularly lift and/or move up to 20 pounds and frequently lift and/or move up to 50 pounds. - Must be able to interact with co-workers, customers and have a sense of TEAM. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

Job Description Executive Chef – High-Volume Culinary Operations Location: San Antonio, TX Position Type: Full-Time Recruiting Partner: Culinaire Staffing Position Overview On behalf of our esteemed, well-established client in San Antonio, we are seeking a visionary, hands-on, and compassionate Executive Chef to lead high-volume culinary operations. Our client is a prominent, thriving brand known for its commitment to exceptional hospitality, scratch-made quality, and vibrant guest experiences. We are looking for an experienced kitchen leader who balances meticulous operational execution with genuine team mentorship to manage a high-volume kitchen generating $8M+ in annual sales. Key Responsibilities Culinary Excellence & Execution Maintain absolute consistency, quality, and presentation across all menu items, ensuring every plate meets the brand's rigorous standards. Drive flawless execution during high-volume shifts, maintaining strong line-of-sight over food safety, sanitation, and kitchen flow. Collaborate with executive leadership on seasonal menu rollouts, recipe costing, and product sourcing. Team Leadership & Mentorship Build, train, and develop a large, high-performing culinary team from line cooks to sous chefs. Foster an inclusive, positive, and kind kitchen culture that prioritizes professional growth, open communication, and mutual respect. Implement structured training programs, conduct regular performance reviews, and champion ongoing mentorship. Financial & Operational Management Own the kitchen P&L, strictly managing food cost, labor percentage, kitchen supplies, and operational expenses to achieve established budget targets. Oversee inventory management, ordering, vendor relationships, and waste reduction protocols. Analyze weekly and monthly financial reports to proactively identify trends and implement solutions. Qualifications & Requirements Experience: Minimum of 3–5 years of Executive Chef or high-level Culinary Director experience in high-volume concepts with at least $8 million in annual sales volume. Leadership: Demonstrated success in recruiting, managing, and mentoring large culinary teams (25+ staff members). Financial Acumen: Proven proficiency in P&L management, food/labor cost controls, inventory systems, and budgeting. Execution Skills: Exceptional organizational skills, composure under pressure, and the ability to drive flawless execution in a fast-paced environment. Culture Fit: A collaborative, kind, and coaching-oriented leadership style that values people as the core of success. Certifications: ServSafe Manager certification (or equivalent) required. A culinary degree is a plus, but equivalent hands-on experience is highly valued. What We Offer Competitive Base Salary commensurate with experience. Lucrative Monthly Bonus Potential tied to performance and financial metrics. Comprehensive Benefits Package including medical, dental, and vision coverage. Generous Paid Time Off (PTO) policy. Fantastic Company Perks, dining discounts, and wellness programs. Career Advancement: An exceptional opportunity to direct the culinary program for an industry leader and elevate your executive career. Our recruitment agency and our client are Equal Opportunity Employers. We celebrate diversity and are committed to building an inclusive environment for all team members.

Job Description Salary: $65,000 - $80,000 Other Forms of Compensation: Benefits offered Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a large senior living community with several kitchens and outlets. Key Responsibilities: • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services /Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Excellent interpersonal, customer service, and oral/written communication skills Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1582254 Morrison Living JON DAVIS [[req_classification]]

Job Description Job Details Primary Responsibilities: • 3 years experience in high end restaurant or hotel establishment., • Must be willing to work flexible shifts to include nights/weekends and holidays., • Must have attention to detail and be a team player., • Must have passion for the pastry industry., • General interest in house made baked goods, plated desserts, jams and preserves,, • cake decoration and sugar work, ice cream and sorbets, pies, • Performs other related duties as become necessary., • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • Set up his/her own station and mise en plas to the executive Chef Specifications and recipes., • Properly store all mise en plas and submit production needs for following day by shift end., • Works all line stations as required., • Closing shift duties applicable with late night responsibilities as scheduled., • Develop and assist with training pastry staff including interns/externs to standard performance level., • Assure safe, clean, healthy work conditions for all personnel., • Communicate with pastry chef to assure proper service according to assigned shift., • Report to work on time in a neatly groomed, professional and acceptable manner., • Follow all policies and procedures for the Hotel Emma., • Coordinates the Pastry cooks to achieve assigned tasks according to Hotel Emma kitchen standards., • Maintains with pastry cook, cleanliness guidelines for all kitchen production, walk-ins and storage areas., • Communicates and reports and mechanical problems with the pastry chef or sous chef., • Discuss with chef on duty awareness of guest’s comments or complaints., • Assist in daily inventory of produce cooler and dry storage areas., • Is familiar with Hotel Emma fire, safety and health procedures., • Trained and knowledgeable in all areas of food safety and health inspection criteria., • Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand., • Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first., • Checks daily the quality and level of line station mise en plas Job Requirements: • Position requires effective communication with departments and team., • Ability to present and conduct oneself professionally and emulates the Emma Culture., • Three to six months related experience and or training., • Flexible schedule required, to include AM/PM, weekends and holidays

Job Description Summary/Objective Working with a talented team of Food & Beverage professionals, forward forward-thinking and creative Executive Chef to oversee all culinary operations. Essential Functions • Plan and develop menus for the hotel, considering factors such as product availability, service cost, marketing conditions, number to be served, seasonal factors, etc. Abreast of all the current industry trends and develops menus keeping the guests expectations in mind., • Work with the Director of Food and Beverage in ensuring that the division goals in terms of food and service quality are met., • Ensure that sanitation standards as set forth by Perlen House and the state comply as well as the cleanliness and neatness of the kitchen., • Aware of the market trends and source out the best available products depending on the season., • This description is not exhaustive of all job tasks but a guide and may be added or removed by management according to changes that may occur in the working environment. Working Conditions/Physical Demands • Able to lift 50 pounds., • Able to stand on feet for long periods of time in a hot environment., • Schedule will reflect business demands. Long and unusual hours on occasion., • Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures Required Education and Experience • Understanding of the Purpose of Being, Core Values & Behaviors and Service Promises., • Serve Safe certified - Manager, • Superior knife skills, • Computer skills, fluent use of Word, Excel, Outlook programs, • Butchery skills and experience with various proteins, • Able to taste and balance flavors, • Required to work a flexible schedule based on business levels, • Common sense, approaching tasks with the mentality of a chef, a guest and the owner., • Consistently innovate and bring new ideas to the team., • Minimum of 10 years culinary leadership experience in a Five-Star hotel as an Executive Sous Chef or Executive Chef, • In depth understanding of the various international cuisines, • Relevant professional qualifications (eg. Culinary, Hospitality, Business, Marketing), • Ability to speak English fluently, additional languages would be highly advantageous Safety Responsibilities Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

Job Description A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered. POSITION SUMMARY: Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day., 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s Chris high standards of excellence, safety, and sanitation., 3. Perform line checks to ensure proper quality and quantity of food., 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day., 5. Review reports and data such as Profit & Loss statements and inventories., 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed., 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs., 8. Inspect orders as they arrive to ensure completeness and quality., 9. Inspect equipment and identify maintenance issues., 10. Expedite on the line as necessary., 11. Proficient in all cooking positions and cooking skills., 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth’s Chris leadership., 13. Responsible for the interviewing, hiring, and performance management of kitchen staff., 14. Establish short- and long-term development plans and goals for all kitchen staff., 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings., 16. Coordinate the successful implementation of all new menu items and specials., 17. Communicate and educate all staff around new menu items and changes., 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events., 19. Utilize all scheduling tools to maximize productivity and ensure quality service., 20. Respond to Guest issues and keep the Guest foremost in considerations., 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation., 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant, • Formal culinary training and education is a plus, • Formal business education is a plus, • SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit, • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Tenet Healthcare - - Responsibilities: Prepares food for cafeteria, physicians, and catered functions; Prepares bakery products as needed; Assists with room service/patient service preparation; Follows standardized menus when requested; Maintains sanitation, HACCP and regulatory standards.

Discovery Senior Living - - Responsibilities: Assists chef with planning, staffing and coordinating meal prep; Monitors food quality and portions; Ensures dietary restrictions compliance; Manages labor actuals to meet budget; Performs inventory and QA audits.

Goodwin Recruiting - - Responsibilities: Lead daily kitchen operations, including prep, line execution, and high-volume service; Maintain exceptional standards for food quality, consistency, presentation, and sanitation; Train, coach, and develop culinary team members; Oversee ordering, receiving,

Avolta - - Responsibilities: Supervise day-to-day kitchen staff activities; Promote safety and sanitation; HACCP compliance; Assist with menu planning and inventory management; Maintain cost controls and quality standards; Ensure compliance with brand standards and regulatory procedures.

Crescent Hotels & Resorts - 300 East Travis Street - Responsibilities: Supervises kitchen shift operations and staff; Maintains quality and presentation of menu items; Manages inventory and food cost controls; Ensures sanitation and safety compliance; Interacts with guests and addresses feedback.

White Lodging - 423 South Alamo Street - Responsibilities: Lead all hotel culinary operations in executive chef's absence; Collaborate on menu development and costing; Manage back-of-house operations: staffing, scheduling, inventory, portion control; Train and develop culinary associates across leve

White Lodging - - Responsibilities: Lead daily food preparation in assigned areas; Organize and oversee food prep operations and menu execution; Control food costs and waste; Mentor culinary staff and develop talent; Collaborate with front-of-house to enhance guest experiences.

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

This hands-on leadership position works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality, and deliver outstanding culinary experiences across à la carte dining, private events, and banquets. Collaborate with the Executive Chef on menu developmen

Reporting to the Chef de Cuisine and working under the direction of the Sous Chef or designated shift leader, the Line Cook works closely with other cooks, the expediter, pastry, stewarding, and front-of-house teams. Reportando al Chef de Cuisine y trabajando bajo la dirección del Sous Chef o del l

The Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

We are seeking an experienced Sous Chef to join a successful, high-volume, upscale restaurant in San Antonio, TX. Collaborate with the Executive Chef and front-of-house leadership to ensure a seamless guest experience. Recent Sous Chef experience in upscale casual, polished, or fine dining.

Embark on a rewarding career with Westover Hills Baptist Hospital hospital.If you are a compassionate healthcare professional eager to contribute to patient care, this is your opportunity where your skills make a difference every day.Join us in delivering exceptional healthcare with a personal touch

Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Execute all paperwork associated with Chef position.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsib

Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. We are hiring immediately for a full time SOUS CHEF position. Requirement: Prior chef experience is required.

In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. The goal of the Sous Chef is to manage a specific department and w

The Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Summary: A Sous Chef at American Dining Creations will support the Executive Chef and General Manager with executing daily culinary services.

Resort Parkway, San Antonio TX 78261, United States VIEW ON MAP ().Management position that focuses on successfully accomplishing the daily objectives in the kitchen.Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.Posit

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Prior chef experience is required.

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.