Chef Jobs in Allen, TX

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US. Our client is a modern take on the public house. The concept is a global flare, We combine nostalgia, steampunk vibes, and an atmosphere where every day feels like an adventure. From great music and delicious food to uncommonly good service, we're all about bringing people together and creating memories that last. At the restaurants, we don't just serve food and drinks; we craft experiences worth sharing. The menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail. We create the comfortability fond in a bar/pub with the quality of service and menu as premium casual We'd love you to come with: The criteria we are looking for in the individuals are that they must exude hospitality and truly understand it is an act not just a definition. Our initial launch we have created a true hospitality first culture Looking for the types of people that have that are overly happy, full of energy, positivity, that tend to draw people in to them and understand servient leadership Can you pick great people out of a room like yourself? Self driven and independent Understands out side sales , networking and knows how to execute Some Financial and business acumen is needed but not the #1 asset , we can teach those if need be for the right personalities Understands how to teach and develop a team not just tell a team what to do NSO experience : would be a large asset but not mandatory for the right candidate Key Responsibilities As the General Manager, you will be at the center of it all - instilling and maintaining an overall positive culture amongst the entire team, developing of all leadership positions, and role modelling hospitality - while heading all operational and financial aspects of the business. Some of your responsibilities will include: You are the face of the business in the community with your guests as well as your teams Manage and analyze financial parameters and controls for all areas of the restaurant and determine business priorities Ensure complete guest satisfaction at all times, at an exceptional level Oversee and ensure general maintenance and cleanliness of property Corroborate successful hiring, training and week-to-week schedules for all departments that achieve labour targets Consistently implement initiatives to achieve all financial targets and performance goals A master of the people part of the business - hiring, training, developing teams. Building a strong management team to ensure that we are prepared for the company growth and you are a leader of promoting managers into GM's A well rounded recruiter A place where you can be yourself and share your infectious personality with every guest in the building and an environment that cultivates the purest definitions of hospitality Key Requirements 3+ years previous experience leading a full-service restaurant or bar Passionate about developing others Passionate about food and drink and up on all the latest trends Established leadership skills Ability to develop and motivate the people around you to always be their best Successful in training others to master technical skills Highly organized with great planning and administrative skills Excellent communication skills, both written and spoken Ability to showcase Brand Ambassadorship Well versed in local marketing skills and event management Skilled at setting and achieving short and long-term business goals Energetic and positive Desire for continuous improvement Committed to being inclusive and embracing diversity

Who are we? Sara's Market and Bakery is fast-growing destination market for Mediterranean and Indo-European products, specialty meats and seafood, fresh baked goods, authentically prepared foods, grill, and premium produce. Sara's is a family-owned business founded in 1998, whose driving tenant is the obsession to serve our customers and our community by sharing food and experiences from around the world. Join us for this incredible opportunity to be part of our Culinary Pastry team as a Pastry Sous Chef under talented French Executive Pastry Chef. If you want to learn or further your skills in fine French pastry, this is the opportunity. Everything we make is from scratch using only the finest ingredients. We are obsessed with quality, creativity, and always raising the bar. Job Description The Pastry Sous Chef oversees the production of all pastries and reports directly to the Executive Chef. Supervises and participates in the production of all pastry items Assists in managing the pastry team: provides feedback and motivation; helps train pastry production team, principles and practices; coaches and counsels Assist and help coordinate all menu planning and implementation Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency Helps on orders and requisitions all supplies for the pastry Maintains a clean and sanitary food production area according to Department of Health standards Assist in recruitment, training and discipline of all kitchen staff Performs other duties as required or assigned Ideal Qualifications 4+ years of experience in a high-volume pastry preparation position Knowledge of French pastries and techniques Excellent communication and leadership skills Intermediate computer skills Degree from a post-secondary culinary/pastry arts training program preferred What are we looking for? Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability Job Requirements Availability to work onsite with a flexible schedule Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use a burning oven, commercial stand mixer and other pastry baking equipment

Apply Today Hiring – Line Cook Hiring Immediately in Rosewood Court Up to $20 / hour Seeking candidates with previous kitchen cook experience. Open availability is preferred. Open interviews daily from 3pm - 4pm. Why Flower Child? Killer earning potential Benefits available when you work 25 hours per week – including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules-NO LATE NIGHTS! Tuition reimbursement Opportunity for growth within our family of brands Get paid daily! We've partnered with Money Network to offer team members more control over their earnings Who we are: Flower Child is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Our menu is devoted to veggies, grains, fruits, and healthy proteins, and we’re focused on real food. At Flower Child, we’re committed to happiness and great service. If you’re passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. What you’ll do: Must have 1+ year high-volume restaurant experience You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. You have an eye for detail and you’re comfortable working in a fast-paced environment Prepare food from scratch by following our recipes to produce consistent results Cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers and other kitchen equipment Follow all food safety and sanitation standards. Work clean. Perform calmly and effectively in a high-volume environment Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity Employer. Proof of eligibility to work in the United States is required.

Palace Poker is Grand Prairie's premier private members-only poker club, where world-class service, elegance, and poker integrity take center stage that will be opening the Summer of 2025. Our stunning new club will set a new standard for private poker experiences, offering high-end cash games, elite tournaments, and unmatched hospitality. Our high-volume kitchen will deliver exceptional culinary experiences, ranging from fine dining to exclusive private events. We are seeking a skilled and passionate Sous Chef to help lead our dynamic, fast-paced, and upscale culinary team. The Sous Chef will begin employment in early summer, possibly May/June. What We Offer Competitive salary Medical, dental, and vision insurance Paid Time Off Closed on Thanksgiving and Christmas Opportunities for career growth in an exclusive, high-end hospitality environment Work in a luxury setting with a top-tier culinary team Key Responsibilities Assist the Executive Sous Chef in overseeing all kitchen operations, ensuring every dish meets the club's exacting standards. Lead, mentor, and train kitchen staff to uphold excellence in food preparation, presentation, and sanitation. Supervise a high-volume kitchen while maintaining precision, efficiency, and creativity. Collaborate with the Executive Chef on seasonal menus, featuring fresh ingredients and innovative techniques. Ensure strict adherence to food safety, sanitation, and health regulations. Manage inventory, food costs, and budgets to optimize kitchen efficiency and minimize waste. Maintain smooth communication between the kitchen and front-of-house staff for a flawless dining experience. Accommodate special requests and dietary restrictions with professionalism and attention to detail. Qualifications 5+ years of experience in a high-volume, fine dining kitchen, with at least 2 years in a Sous Chef or Executive Sous Chef role. Minimum age for this position is 21. Culinary degree or equivalent professional experience. Proven leadership and team management skills in a luxury hospitality setting. Ability to excel under pressure while maintaining precision, quality, and efficiency. Strong budgeting, cost control, and inventory management expertise. Passion for culinary excellence, innovation, and upscale dining. Availability to work nights, weekends, and holidays based on club operations. Apply Now - Elevate Your Culinary Career! Palace Poker is an Equal Opportunity Employer.

KURA SUSHI - Pioneers of the revolving sushi concept! Interview for our location in McKinney Come join the Kura Krew, a team that is passionate about food, culture and providing a unique experience! Wages: $10.00/hour + Tips Example earnings: $10.00/hr. + $6.00/hr. in tips = $16.00/hr. projected earnings. *Note - Projected earnings is an example of what you could earn in this role. Actual earnings depends on actual tips earned. *Come roll with us! *Must be at least 18 years of age or older to apply* *Check out our Benefits! Line Cooks/Prep Cooks at Kura are: Team players that go above and beyond Committed to preparing and providing fresh, tasty, and quality food to our guests Organized and possess the ability to multi-task Knowledgeable about food safety standards and restaurant cleanliness Eager and enthusiastic about learning and preparing sushi by Kura standards. Schedule: Full-time and Part-time hours available! Availability to work days, nights, weekends, and holidays is preferred Benefits: We value our employees' time and efforts! We offer the following benefits to eligible employees: Earn solid Tips! Meal discounts Flexible scheduling + life-work balance Career growth opportunities - we put a strong focus on promotion from within! Generous employee referral program - get paid to work with your friends! (conditions apply) About Kura Sushi USA: Kura Sushi USA is an innovative and tech interactive Japanese restaurant established in 2008 as a subsidiary of Kura Sushi, Inc. Since the opening of the first restaurant in Osaka, Japan in 1977, the Kura Corporation has grown substantially with over 540 locations across Japan, Taiwan and the United States. Kura Sushi is on a mission to revolutionize the sushi dining experience. As pioneers of the “revolving sushi” concept, we combine advanced technology, premium ingredients, and affordable prices to enhance the unique revolving sushi dining experience. Kura Sushi provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. Pay Transparency: This position offers a pay rate of ($10.00 to $10.00) per hour, depending on experience and qualifications. Compensation offered is also subject to local wage and hour laws. At Kura Sushi, we are committed to pay transparency and ensuring competitive compensation for all roles

Major Food Group seeks Executive Sous Chef to join our team! MFG is hiring an experienced Executive Sous Chef with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Details Administration - 1345 River Bend Drive Suite 200 - Dallas, TX Full Time Associates None ManagementDescription Are you looking for a purpose-driven career? At Metrocare, we serve our neighbors with developmental or mental health challenges by helping them find lives that are meaningful and satisfying. Metrocare is the largest provider of mental health, developmental disability and permanent supported housing services in Dallas County serving over 50,000 children, teens and adults annually. For over 55 years, Metrocare has provided a broad array of services from mental health care, primary care, services for veterans and their loved ones, accessible pharmacies, homeless outreach, and supportive social services. Metrocare provides specialty mental health services to over 10,000 children and teens and has numerous programs for babies, children and adults with disabilities, including Early Childhood Intervention, Flourishing Families, Nurturing Parenting, Supported Employment and two specialty autism clinics in Dallas and DeSoto. In conjunction with clinical care, Metrocare's Altshuler Center for Education & Research is transforming the community mental health landscape of North Texas through workforce development focused on innovative partnerships and exceptional trauma-informed training. The Metrocare Café serves grab and go breakfast and lunch items for the staff and clients while providing training opportunities for individuals with developmental disabilities and mental health needs. As the Executive Chef, you are responsible for all culinary and operational aspects of the Café. The Executive Chef must be hands-on; developing flavorful menus, cooking, training interns, ensuring excellent customer experience and kitchen safety and everything else needed to run the café successfully. HOURS OF RESPONSIBILITY: The Metrocare Cafe is open from 7:30 AM to 3:30 PM Monday to Friday. General hours of responsibility are Monday - Friday, 7:00 AM to 4:00 PM. (Must have the ability to work flexible hours when needed to support events outside of general hours.) ESSENTIAL DUTIES AND RESPONSIBILITIES: The essential functions listed here are representative of those that must be met to successfully perform the job. Responsible for culinary leadership of the Metrocare Café by developing and executing high-quality menus and costing out all items on menus. Setup/Maintenance of standardized recipes into electronic format for all recipes used. Oversee all aspects of back-of-house operations, including food preparation, cooking, packaging and catering. Maintain clean, organized, and efficient environment that meets all food and sanitation standards. Maintains kitchen sanitation; clean and maintain equipment and areas used in food preparation. Leads and implements specific procedures and programs for safety, including universal precautions and safe work practices, reporting and/or correcting unsafe working conditions, equipment repair and maintenance needs. Manage inventory and ordering of food and supplies. Supervise and coordinate the activities of all staff including front and back of house personnel. Provide direct supervision of staff to include mentorship, training, and performance improvement planning. Implement comprehensive training programs for interns with developmental disabilities and mental health needs. Provide hands-on training in culinary techniques, knife skills, and food preparation methods. Mentor interns on food safety, sanitation, and kitchen operations. Evaluate intern performance and provide constructive feedback. Foster a positive and supportive learning environment for interns Support job coaches and interns as needed to ensure successful training during rotations. Prepare for special events and catering functions as needed. Stay up-to-date on current culinary trends and techniques. Accountable for a business unit's financial performance, including revenue generation, cost management, and profitability. Maintain accurate records of food preparation and inventory Completes and maintains payroll and program documentation accurately and within designated time frames Ensures compliance with all Metrocare and contractual policies and procedures. Conducts regularly scheduled supervision, team staffing, and unit staff meetings. Always wears Metrocare employee badge while on duty. Performs other duties as assigned. COMPETENCIES: The competencies listed here are representative of those that must be met to successfully perform the essential functions of this job. Knowledge of food safety and sanitation regulations. Strong coaching and employee development skills. A passion for culinary arts and a commitment to excellence. Conducts job responsibilities in accordance with the ethical standards of conduct, state contract, appropriate professional standards and applicable state/federal laws. Analytical skills, professional acumen, business ethics, thorough understanding of continuous improvement processes, problem solving, respect for confidentiality, and excellent written, verbal, and interpersonal communication skills including empathy, responsibility, self-control, and good judgment Adheres to agency policies and procedures. Meets deadlines and performance expectations; promptly informs his/her supervisor of issues that may interfere with doing so. Follows written and verbal instructions, seeking timely clarification when needed. Demonstrated experience in utilizing organizational, documentation and time management skills. Acceptance of individual differences. Supports multiculturalism by treating all people with dignity and respect and not engaging in discriminatory behavior. Demonstrate competency in financial and budgetary issues Able to work autonomously with minimal or no supervision. Displays a positive attitude that promotes harmony and teamwork and demonstrates a high level of customer service and professionalism. QUALIFICATIONS EDUCATION AND EXPERIENCE: Required: Associate's degree in culinary arts and 16 years of experience as a chef manager or food service management experience or; Preferred: Bachelor's degree in culinary arts and 12 years of experience as a chef manager or food service management experience Equivalent combination of education and experience is acceptable Preferred: Experience (paid or volunteer) working with individuals with developmental disabilities DRIVING REQUIRED: No TRAVEL: In county travel may be required: occasionally No Overnight travel required: N/A MATHEMATICAL SKILLS: Basic math skills required. Ability to work with reports and numbers. REASONING ABILITY: Ability to apply common sense understanding to carry out simple one or two-step instructions. Ability to deal with situations that can vary from day to day. COMPUTER SKILLS: Use computer, printer, and software programs necessary for the position (i.e., Word, Excel, Outlook, and PowerPoint). Experience with Point-of-Sale software preferred. Ability to utilize the Internet for resources. CERTIFICATIONS, LICENSES, REGISTRATIONS: Current State of Texas Driver License or if you live in another state, must be currently licensed in that state. If licensed in another state, must obtain a Texas Driver License within three (3) months of employment. Liability insurance is required if an employee will operate a personal vehicle on Center property or for Center business. Must be insurable by Center's liability carrier if employee operates a Center vehicle or drives personal car on Center business. Must have an acceptable driving record. Required: Current ServSafe Manager certification Metrocare couldn't have a great employee-first culture without great benefits. That's why we offer a competitive salary, exceptional training and an outstanding benefits package: Medical/Dental/Vision Paid Leave Paid Holidays Employee Assistance Program Free Mental Healthcare Retirement Plan, including employer matching Health Savings Account, including employer matching Professional Development Allowance up to $2000 per year Bilingual Stipend - up to 6% of the base salary Many other benefits Equal Employment Opportunity Employer Tobacco-Free Facilities - Metrocare is committed to promoting, the health, well-being, and safety of Metrocare team members, guests, and individuals and families we serves while on the facility campuses. Therefore, Metrocare facilities and grounds are tobacco-free. No Recruitment Agencies Please

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients! POSITION GOALS & RESPONSIBILITIES: GOAL: Create lifetime guests by delivering uncompromising quality service… to each guest…at each meal…each and every day. Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun. Leads the chef family in the preparation of great tasting Italian food. Responsible for operational efficiency and EBITDA of all back of house functions. Hires the best BOH employees. Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety and sanitation G as the employer of choice. Requirements SUCCESSFUL RESULTS: GUEST FOCUS Creating lifetime guests by as measured by great review tracker and guest feedback results related to food. FAMILY MEMBER FOCUS Effectiveness in training as measured by employee feedback. High retention and satisfaction in the back of the house. High retention and satisfaction of chefs. FINANCIAL FOCUS Achieves financial results that meet or exceed company and unit goals as measured by food cost, labor, and training costs. SPECIFIC POSITION RESPONSIBILITIES: GUEST FOCUS Sets and maintains standards within the BOH in order to continually improve the execution and production of great tasting Italian food. Seeks out and utilizes food related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality. Ensures all BOH opening and closing duties are performed according to BBRG daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards. Ensures all employees are on time and ready to begin their shift. Using NBO to ensure ordering, preparation, and stocking match projected guest counts. Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently. Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture. Conducts or delegates the line check to ensure all food, equipment, and personnel are safe and ready, including checking that proper tools and measures are in place, rotation standards are followed and adequate inventory levels of prepared and thawed food needed for the upcoming meal are ready. Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas. Conducts BOH pre-shifts and participates in FOH pre-shifts. FAMILY MEMBER FOCUS Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards. Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching. Provides training, cross-training and development for new and experienced BOH employees. Selects trains and develops confident certified trainers and utilizes all current training materials and programs on a consistent basis. Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis. Adheres to BBRG guidelines in starting wages and raise guidelines. Ensures all recipes and procedures are updated and communicated to the entire management team and staff. Works closely with the entire management team and staff to ensure high-quality food is served at all times. FINANCIAL FOCUS Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget. Develops and implements solutions to control waste and food costs using NBO. Conduct or delegates inventories. Orders food, BOH products, and supplies based on real usage and accurate forecasts. Receives product ensuring accuracy and correctness of product, specifications, amounts, temperatures, and condition of the product. Ensures proper and timely storage of all goods received and rotates products using FIFO. Performs regular updates to NBO to ensure the production of high-quality fresh food and to achieve efficiency/waste goals. Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA. LEADERSHIP DRIVEN Demonstrates, and models an understanding of, a passion for, and a belief in the BBRG Mission statement. Participates in an effective, productive, and motivational manager meeting on a weekly basis. Holds managers and chefs and staff accountable for excellent results and fosters an environment of open clear two-way communication through the use of honesty and integrity. Provides feedback on performance and offers training or retraining to improve performance. When performance does not meet BBRG standards are willing to take the appropriate action. Demonstrates practical knowledge, problem-solving, and decision-making skills. Ensures that our managers, chefs, and staff have the tools to do their job correctly. Creates a fun, rewarding and professional environment that positions BBR

Job Details Denton, TX - Denton, TX Full Time $65000.00 - $90000.00 Salary/year Culinary and BakeryDescription Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Chef at Walters Wedding Estates, a Walters Hospitality brand. The chief job of an Executive Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost. The Executive Chef is the resident expert in kitchen operations, sanitation, efficiency, and effectiveness. They must have an obvious passion for food while also having the skills to develop a great kitchen brigade. Executive Chefs report for the Regional Manager and work closely with the Sales and Operations team to ensure flawless event execution for our clients. Our ideal candidate possesses the following qualifications: Takes Extreme Ownership of their responsibilities Has a strong Attention to Detail Can Clearly Communicate with a team Is a Team Player Passion for the Culinary Arts Adaptable to the clients needs Major Tasks and Key Responsibilities: Attends weekly Regional BEO meetings to prepare for the week ahead Hires, trains, and manages Kitchen Team Responsible for all Food Costs Ensures all food preparation is done during the week Works during events to oversee food service execution Always maintains proper sanitation and cleanliness Job Overview and Requirements: Location: Denton, Texas Job Hours: Full-Time, Salary Salary: $65,000 - $90,000 depending on experience Benefits: Group Medical, Dental, and Vision, Life Insurance 401k Unlimited PTO Required Education: Culinary degree preferred Required Experience: 4+ years of successful culinary experience, 2+ years leadership experience Certifications: Food Protection Manager Certified Physical Requirements: Able to lift 30 lbs frequently, stand/walk 8-12 hours

TOCA Social is the world's first dining and entertainment experience with a soccer twist, and it's set to change the game! We are ready for global growth with venues already operating in The O2, London and The Bullring, Birmingham. Our next venues open in London, Mexico, and Dallas in 2025! At TOCA Social, Everybody Plays! Soccer knowledge is not required, so if you thrive in an energetic and fun environment, you'll quickly fall in love with our concept! Job Overview At TOCA Social, we see a direct link between the quality of our guest experience and the happiness of our teammates, meaning our teammates are at the center of everything we do! Our Executive Chef's are responsible for bringing together multiple elements of our guests' journey together to deliver memorable experiences! The ideal candidate will have previous experience in competitive socialising or hospitality venues and the ability to lead with the 51% attributes that are core to our culture. Location: TOCA Social Dallas/Grandscape, Texas Reports to: General Manager Role Scope & Responsibilities: Some of your responsibilities will include: Providing a safe and hospitable environment for all teammates and guests Leading a diverse & dynamic team who anticipates and exceeds guests needs and expectations Creating and fostering a ‘Greatest Of All Time' culture for all teammates Coaching and developing teammates to reach their full potential and career goals Accurately scheduling teammates to anticipate labour demands, considering seasonal needs Leading and guiding daily food services e.g. preparation, cooking and presenting delicious dishes to the TOCA Social standards Ensuring Compliance, Health & Safety, Food Safety and Allergy Processes are followed at all times Conducting preventative maintenance checks including daily walk throughs and completing checklists, proactively planning action points and escalating issues as necessary Supporting the General Manager with all recruitment needs including interviewing, hiring, onboarding, training and development of new teammates Resolving issues with grace and empathy, focussed on finding the best outcome for the venue, teammates and guests Managing stock levels, ensuring daily and weekly ordering of goods is completed while meeting budgeted gross profit target and collating reports to feedback figures during meetings Continuously reviewing and developing TOCA Social menu specifications and ensuring teammates meet all standards Managing the completion of Food Safety and Health & Safety records, ensuring training and compliance at all times Owning the maintenance of equipment, ensuring all is in good report, and escalating any issues Managing and maintaining risk assessments to remain COSHH compliant Being the ‘go-to' for teammate support whenever on shift Managing Teammates with excellent communication skills (written & verbal) and embracing Teammate and guest differences Creating a ‘Greatest Of All Time' team culture Working with leaders to ensure accurate scheduling of Teammate while anticipating seasonal labor changes Leading from the front to create a best in class Guest experience and supporting Teammates in following consistent Steps of Service Empowering Teammates to surpass Guest expectations Ability to resolve issues with grace and empathy, focus on always finding the best outcome for all guests Qualifications & Experience: At least 3 years as a Head Chef in a Hospitality venue A punctual and reliable individual with a great attitude and work ethic! A quick learner with the ability to work under pressure in a fast-paced environment Passionate about delivering top-quality experiences with a teammate and guest-first attitude A willingness and desire to make people happy and deliver genuine and memorable experiences Someone who is ready to roll up their sleeves and get stuck in (and help out other departments and teammates!) Full understanding of OSHA practices and the ability to develop teammate knowledge Food Handler Certification (Texas Department of State Health Services) - Required ServSafe Food Protection Manager Certification - Preferred but not essential First Aid & CPR Certification - Preferred but not essential

Executive Sous Chef The Clubs of Stonebridge Ranch, The Dye Course Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

FIRE, CREATIVITY & FINANCIAL RESPONSIBILITY FOR BOH/TEXAS The ideal candidate is a Executive Chef or Chef de Cuisine with a background in cooking over LIVE FIRE, fine dining, experience having worked in a MICHELIN STAR operation, and ability to manage Food & Labor Costs. You will run an efficient kitchen by consistently looking for creative ways to improve the menu, while producing quality food, and working closely with our Corporate Team and Company Owner. Relocation assistance.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Traveling Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Traveling Chef I will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. Chefs will have the flexibility to except or decline each assignment but if accepted, Chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role will pay an hourly wage of $15.00 to $19.25. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED- preferred Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Ability to adjust to rapidly changing environment, remain calm and assured in such situations Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Maple Hospitality Group Team Principles Generous on All Levels: We greet with gifts, expedite surprises, and deliver what guests don't know they need from the moment they arrive. Generosity is at our core, and we ensure that the value received will far exceed expectations. We Make Moments: We don't miss an opportunity to make a memory worth returning for-whether it's a birthday, anniversary, promotion or simply finding the perfect excuse to grab a drink and go big, we're going to take you over the top with the unexpected around every corner. Made with Love: Every element of our restaurants has been painstakingly crafted from top to bottom with love. Our dishes tell stories, and our team is passionately obsessed with creating a custom experience prepared specifically for you. We are Singular: We turn the traditional notion of fine dining on its ear. Our experience can be imitated, but never duplicated. We pride ourselves on being playful, but with seamless service, impeccable design and flawless food to create a sincere brand of hospitality that is uniquely ours, and second to none. Evolving with Intention: We're ready to make our mark in a major way, but with the most deliberate of intentions. Like the dishes making their way out of our kitchen to your table, our recipe for success is created by carefully preparing every detail for each project we take on, from conception to completion. What You Will Do Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position Oversee the line and ensure the execution of exceptional food in a timely manner Responsible for daily line checks to continually drive consistency in recipe standard Collaborate with the Executive Chef and Exec Sous Chef to maintain corporate-mandated food and labor costs Oversee and participate in daily food purchasing and prep production Maintain proper inventory practices and reporting Create menu specials, as requested by the Executive Chef Schedule and manage staff to build a strong kitchen and dish team Recruit exceptional hourly staff members and ensure they're properly trained to execute their job duties Actively prepare for and participate in manager meetings Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations and maintaining security systems Communicate effectively and genuinely with staff members, guests and all departments Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment Respond quickly to guest and staff complaints and requests in a friendly and professional manner Report to the Executive Chef and Executive Sous Chef on operational wins, losses and areas in need of improvement Focus on hospitality goals and continue to drive generosity within the operation What You Need to Bring to the Table 2 or more years of experience in a kitchen leadership position Leadership skills to manage a team Ability to collaborate with and communicate well with the Executive Chef Extensive experience creating fresh, innovative food Must be able to work a flexible schedule to include weekends and holidays Must have access to reliable transportation Must be a good listener and open for change anytime Previous experience in a high-volume kitchen preferred Strong passion and dedication to food, beverage, and hospitality Maple Hospitality Group is an equal opportunity employer committed to hiring a diverse workforce and supporting an inclusive culture. Maple Hospitality Group does not discriminate on the basis of disability, gender, veteran status or any other basis protected under federal, state or local laws.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Partner with the Executive Chef to direct and coordinate activities of the culinary department, lead the culinary team, maintain established operational standards. In addition, may have responsibility for a specific department such as Banquets or a la carte service. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Supervise employees in the daily operation of the kitchen to ensure quality and timeliness of product. Ensure financial targets are being met and appropriate accounting procedures are being followed consistently. Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Required to work any position in the kitchen as needed. Required to assist in creating menus, custom menus, features and more as needed. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a lead culinary role High school diploma or equivalent required. Bachelor's degree, culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team preferred Good verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often All employees must first contact their current manager before applying for an Internal position. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

MFG is hiring an experienced Chef De Cuisine with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

div class="opportunity-preview__body"divstrong class="italic"In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. /strongbr/br//divdiv data-controller="blank-link-target"div TOCA Social is the world's first dining and entertainment experience with a soccer twist, and it's set to change the game! We are ready for global growth with venues already operating in The O2, London and The Bullring, Birmingham. Our next venues open in London, Mexico, and Dallas in 2025! /divdivbr//divdiv At TOCA Social, strong Everybody Plays!/strong Soccer knowledge is not required, so if you thrive in an energetic and fun environment, you'll quickly fall in love with our concept!br/br//divdivstrong Job Overviewbr//strongbr//divdiv At TOCA Social, we see a direct link between the quality of our guest experience and the happiness of our teammates, meaning our teammates are at the center of everything we do! Our Executive Chef's are responsible for bringing together multiple elements of our guests' journey together to deliver memorable experiences! The ideal candidate will have previous experience in competitive socialising or hospitality venues and the ability to lead with the 51% attributes that are core to our culture. br/br//divdivstrong Location: /strong TOCA Social Dallas/Grandscape, Texasbr/br//divdivstrong Reports to: /strong General Managerbr/br//divdivstrong Role Scope amp; Responsibilities:br//strongbr//divdiv Some of your responsibilities will include: br/br//divulli Providing a safe and hospitable environment for all teammates and guests /lili Leading a diverse amp; dynamic team who anticipates and exceeds guests needs and expectations /lili Creating and fostering a ‘Greatest Of All Time' culture for all teammates /lili Coaching and developing teammates to reach their full potential and career goals /lili Accurately scheduling teammates to anticipate labour demands, considering seasonal needs /lili Leading and guiding daily food services e. g. preparation, cooking and presenting delicious dishes to the TOCA Social standards /lili Ensuring Compliance, Health amp; Safety, Food Safety and Allergy Processes are followed at all times /lili Conducting preventative maintenance checks including daily walk throughs and completing checklists, proactively planning action points and escalating issues as necessary /lili Supporting the General Manager with all recruitment needs including interviewing, hiring, onboarding, training and development of new teammates /lili Resolving issues with grace and empathy, focussed on finding the best outcome for the venue, teammates and guests /lili Managing stock levels, ensuring daily and weekly ordering of goods is completed while meeting budgeted gross profit target and collating reports to feedback figures during meetings /lili Continuously reviewing and developing TOCA Social menu specifications and ensuring teammates meet all standards /lili Managing the completion of Food Safety and Health amp; Safety records, ensuring training and compliance at all times /lili Owning the maintenance of equipment, ensuring all is in good report, and escalating any issues /lili Managing and maintaining risk assessments to remain COSHH compliant /lili Being the ‘go-to' for teammate support whenever on shift /lili Managing Teammates with excellent communication skills (written amp; verbal) and embracing Teammate and guest differences /lili Creating a ‘Greatest Of All Time' team culture /lili Working with leaders to ensure accurate scheduling of Teammate while anticipating seasonal labor changes /lili Leading from the front to create a best in class Guest experience and supporting Teammates in following consistent Steps of Service /lili Empowering Teammates to surpass Guest expectations /lili Ability to resolve issues with grace and empathy, focus on always finding the best outcome for all guests/li/uldivstrong Qualifications amp; Experience:br//strongbr//divulli At least 3 years as a Head Chef in a Hospitality venue/liliA punctual and reliable individual with a great attitude and work ethic! /liliA quick learner with the ability to work under pressure in a fast-paced environment/lili Passionate about delivering top-quality experiences with a teammate and guest-first attitude/liliA willingness and desire to make people happy and deliver genuine and memorable experiences/lili Someone who is ready to roll up their sleeves and get stuck in (and help out other departments and teammates!)/lili Full understanding of OSHA practices and the ability to develop teammate knowledge /lili Food Handler Certification (Texas Department of State Health Services) - Required/lili ServSafe Food Protection Manager Certification - Preferred but not essential/lili First Aid amp; CPR Certification - Preferred but not essential/lili Fire Safety Training - Preferred but not essential/lili An in-depth knowledge of heart-of-house operations management with a proven track record of service excellence/lili Ability to work flexible hours each week including evenings and weekends/li/uldivstrong Benefits:br//strongbr//divdiv You'll have full access to our TOCA Treats, which includes (but is not limited to!): br/br//divulli Competitive salary/lili Complimentary TOCA games!/lili Huge discounts on our Famp;B /lili Free meal while on shift/lili Local retail amp; hospitality discounts!/lili Teammate Assistance Program with access to free counseling sessions/lili Cycle 2 Work Scheme/lili Great progression opportunities as we expand!/li/uldivbr/`123456/div/div/div

Executive Chef at Brookhaven Country Club | Premier Golf in Farmers Branch, TX Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Details Major Food Group is hiring a dedicated and passionate Sous Chef to join our team at Carbone and Carbone Vino! Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century New York. The food nods to that history, but takes its culinary cues from the great talents and techniques of the present and future. Familiar dishes like SEafood Salad, Linguini Vongole, Lobster Fra Diavolo, Chicken Scarpariello and Veal Parmesan elevated to a new level. Carbone Vino, located just across the courtyard from Carbone is a new concept from Major Food Group celebrating timeless artisanship and the most coveted wines of Italy complete with a thousand bottle wine cellar. The menu features an extensive selection of handmade pastas, Sicilian pizzas, signature entrées like spicy rigatoni and friend veal chop prepared "your way", and fresh gelato served table-side. RESPONSIBILITIES: * Overseeing and maintaining a smooth professional service * Organizing a large team and holding each chef accountable for their responsibilities * Executing menu items from start to finish * Sourcing, ordering and receiving the highest quality ingredients * Developing, teaching, and maintaining all recipes and techniques * Maintaining all kitchen equipment and following up for any repairs needed * Maintaining high standards of cleanliness and organization * Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: * 3+ years progressive experience in BOH operations, previously fine dining or Michelin Rated restaurant experience preferred * Strong knowledge of and competency performing BOH administrative duties, excellent organization skills and attention to details * Excellent communication skills, self-motivated and demonstrates the ability to make quick and sound decisions * Proven ability in training and mentoring staff to continuously develop their skills and knowledge while providing leadership and direction BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer. Compensation Details Compensation: Salary ($70,000.00 - $75,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts Required Skills Experience in BOH Operations Strong Knowledge of BOH Operations Strong Knowledge of and Competency Performing BOH Administrative Duties Menu Item Execution Overseeing and Maintaining Professional Service Ingredient Sourcing and Ordering Excellent Organizational Skills Recipe and Technique Development Organizing and Holding Team Accountable Kitchen Equipment Maintenance Attention to Detail Inventory Management Executing Menu Items Budget Management Excellent Communication Skills Administrative Duties Sourcing and Ordering Highest Quality Ingredients Communication Skills Ability to Make Quick and Sound Decisions Leadership and Mentoring Training and mentoring staff Decision Making Maintaining Kitchen Equipment Leadership Skills High Standards of Cleanliness and Organization Food and Wine Knowledge Scheduling and Inventory Maintaining High Standards of Cleanliness Strong Knowledge of Boh Administrative Duties Ordering and Receiving High Quality Ingredients Developing and Maintaining Recipes and Techniques Self Motivated Overseeing Scheduling and Inventory Ability to Work Within a Set Budget Leadership and Direction Read more