Trabajos sushi chef en Dallas, TexasCrear alertas

As we open our Dallas location, we are looking to add a full-time Sushi Chef to our team.

Exposure to extreme heat, steam, and cold in a kitchen environment. Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service . Train and mentor kitchen staff, fostering a positive and professional work environment.

Minimum 2 years of progressive kitchen management experience (Sous Chef, Executive Sous Chef, or Chef de Cuisine). Neighborhood Sushi is seeking an experienced Chef de Cuisine to lead the kitchen and steward the restaurant’s culinary vision. Experience in upscale, chef-driven, or boutique dini

Job Description $19 - $20/hr. Hiring for shifts Thursday–Sunday. Requirements: • Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role., • Excellent communication skills, both verbal and written., • Ability to follow instructions accurately and efficiently., • Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards., • Prepare sushi dishes according to recipes and specifications., • Ensure the quality and freshness of ingredients used., • Maintain cleanliness and organization of the sushi bar and kitchen area., • Adhere to food safety and sanitation standards at all times., • Collaborate with kitchen team members to ensure timely and efficient service., • Assist in inventory management and ordering of sushi ingredients., • Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry, • Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience, • We provide a comprehensive training program in a fun, exciting environment where you’ll thrive, • Delicious dining discounts you can share with friends and family at all our locations, • Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

Job Description Recognized for more than a century as the iconic address for Dallas hospitality, The Adolphus offers timeless culture, vibrant and storied surroundings, imaginative and collaborative food and drink, and immersive experiences. In it's reimagining, the 407 room downtown hotel recalls a grand European home. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Monitor food and labor costs, • Recruit, manage, train and develop culinary team members, • Give prepared plates the final touch, • Implement/monitor and document relevant food safety program Requested Capabilities • Prior experience as an Executive Chef, • Leadership experience and presence, • A keen eye for detail related to food preparation and presentation, • Excellent food handling skills, • Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off NADC Burger is looking for line cooks to join our team. Come be part of a team who is looking to provide a friendly, fun and welcoming atmosphere for the community to enjoy high quality and thoughtful culinary selections. We value our team and are very proud of their accomplishments and commitment. This is not just another job but a career opportunity to grow with us as we grow. POSITION SUMMARY The line cook position is responsible for preparing the food according to the Company Standards ensuring compliance with all food and sanitation requirements. This position must be able to work with a flat-top griddle and fryer. This position requires the ability to read customer orders according to the specifications listed as well as communicate with the team and customers. ESSENTIAL DUTIES AND RESPONSIBILITIES Prep according to the daily or weekly par Cook and package batches of food, such as hamburgers prepared to order or kept warm until sold. Cook the exact number of items ordered by each customer, working on several different orders Read food order slips or receive verbal instructions as to food requirements, and prepare and cook food according to instructions. simultaneously. Measure ingredients required for specific food items. Wash, cut, and prepare foods designated for cooking. Clean food preparation areas, cooking surfaces, and utensils. Operate large-volume cooking equipment deep-fat fryers, or griddles. Verify that prepared food meets requirements for quality and quantity. Maintain sanitation, health, and safety standards in work areas. Clean, stock, and restock workstations and display cases. Participate in pre-shift meetings for instructions Communicate effectively and respectfully with management and coworkers Ability to work effectively and efficiently under pressure and maintain high standards Additional duties as needed by the position MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) 2 years of high-volume kitchen experience required Food Handler is required Knowledge of restaurant prep and cooking methods Exceptional written and verbal skills PREFERRED QUALIFICATIONS Supervisory experience or progressive management PHYSICAL DEMANDS AND WORK ENVIRONMENT Standing for long periods of time Frequent squatting, twisting, lifting, carrying of products Frequent hand washing Working in extreme temperatures Exposure to loud noises Exposure to working in close spaces Rate of pay: Min Wage + tips

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off If youre the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams youll fit in here. Not because youre perfect, but because youre committed to excellence and the people behind it. THE WHY Sushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive and that impact shows up in every guests experience. We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out. Our culture is professional, focused, supportive and fun! We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality. The expectation is simple: be prepared, be respectful, and lead with pride. THE ROLE: CHEF DE CUISINE The CDC is the culinary heartbeat of the restaurant responsible for standards, leadership, execution, communication, and the development of the team. Leadership & Team Development • Lead by example with discipline, technique, professionalism, and organization, • Train, mentor, and grow cooks and sous chefs, • Maintain a culture of accountability, teamwork, and hospitality, • Give clear, constructive feedback that builds both skill and confidence, • Manage and execute all SBS recipes, systems, and service standards, • Oversee sushi rice production, sauces, fish breakdown, storage, and rotation, • Maintain consistency, precision, and flavor integrity, • Oversee prep lists, production timelines, and daily station readiness, • Manage order guides, inventory, quality control, and cost awareness, • Ensure food safety, sanitation, and DOH compliance, • Run service with calm control, clarity, and strong communication, • 68 years of professional kitchen experience, • 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent), • Strong knowledge of Japanese cuisine and/or sushi fundamentals, • Proven ability to train, mentor, and lead diverse teams, • High personal and professional standards, • Clean, organized, efficient operating style, • Current ServSafe Manager (or ability to obtain before starting), • Strong attention to detail, consistency, and systems, • Calm, solutions-focused presence during prep and service, • Michelin-level or comparable high-end experience, • Experience running an omakase or sushi-forward program, • Guest-facing comfort or desire to engage guests during service, • Strong hospitality instinct and understanding of guest energy, • Jedi-level time management, communication, and organization, • Natural inclination toward teaching and elevating cooks, • Ability to balance high standards with empathy and clarity, • Curiosity about technique, ingredients, and continuous improvement BENEFITS & PERKS • 401(k) + matching, • Health, dental, and vision insurance, • PTO after 60 days, • Employee discounts, • Wellness resources, • Clear pathways for internal growth and advancement

Job DescriptionSummary The Regional Training Manager is responsible for training new franchisees, supporting successful site openings, and ensuring operational consistency across locations. This role involves hands-on training, retraining existing operators, and maintaining high standards in product quality, compliance, and overall execution. The position may also require temporarily operating a location when needed. Responsibilities • Train new franchisees using established training programs to ensure successful site openings, • Support and retrain existing franchisees on products, procedures, and operational standards, • Ensure franchisees are fully prepared to independently operate their locations, • Communicate operational expectations and program standards to franchisees and retail partners, • Coordinate and execute training plans, including preparation of materials and tools, • Conduct classroom, on-site, and virtual training sessions and workshops, • Maintain compliance with brand standards, food safety, and operational procedures, • Monitor and ensure locations meet quality, presentation, and facility standards, • Troubleshoot and resolve operational issues in the field in a timely manner, • Complete and maintain accurate reports and documentation, • Step in to operate a location temporarily when needed, • Foster a collaborative, team-oriented environmentQualifications, • High School Diploma required; Bachelor’s Degree preferred, • Culinary or sushi chef experience in a fast-paced environment required, • Prior training or coaching experience preferred, • Knowledge of food safety standards (HACCP, ServSafe preferred), • Strong communication, presentation, and interpersonal skills, • Ability to train, coach, and influence others effectively, • Strong problem-solving skills and ability to handle field challenges, • Detail-oriented, resourceful, and able to work in a fast-paced environment, • Proficiency in Microsoft Office and ability to learn new systems, • High energy, proactive mindset, and strong sense of accountability