Chef Jobs in Bellaire, TX

FIRE, CREATIVITY & FINANCIAL RESPONSIBILITY FOR BOH/TEXAS The ideal candidate is a seasoned chef with a background in cooking over live fire, fine dining (experience having worked in a MICHELIN STAR operation/property is a bonus), 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 Chef and Restaurant Company Owner. Relocation assistance. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Experience cooking over live fire Associate's degree in Culinary Arts (optional) 3+ years of Executive Chef or Chef de Cuisine experience in fine dining/Michelin operations Experience in leading and supervising junior chefs Experience working within budget constraints

With a career at HMSHost, you really benefit! We offer: Health, dental, and vision insurance Quarterly Bonus up to 20% Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits 401(k) retirement plan with company match Company-paid life insurance Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning, and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day-to-day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and the management of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)

CORONADO CLUB, HOUSTON, TX Restaurant Sous Chef About the Club: A ‘Houston Tradition'. On the fifth floor of the former Bank of the Southwest Building is a Houston treasure and the city's most exclusive downtown dining club. Designed by Houston architect Kenneth Franzheim in a classical 19th century style reminiscent of New York's Harvard Club and Yale Club, and the famed private clubs of London, the Coronado Club opened in January 1957 with a charter membership of 100 drawn from the city's top energy, real estate, law, and investment banking firms. The Coronado Club has changed over the past 60 plus years, undergoing several major renovations and expansions. Despite all of these changes, the Coronado Club retains its warmly welcoming and elegant spirit, continuing to exemplify the mission of its founders. Throughout its illustrious history, the Coronado Club has been a hub for Houston's social elite, providing an exclusive setting for business meetings, elegant dining, and vibrant social events. Its commitment to excellence and timeless charm continue to make it a sought-after destination for those who appreciate defines this remarkable institution. As the Coronado Club continues to evolve and thrive, it remains a symbol of Houston's enduring spirit and dedication to refined living. The blend of history, architecture, and camaraderie that is inherent within the membership. Position Specific: Responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. The Chef de Cuisine is available to work various stations during busy meal hours when needed. Trained to expedite and manage by ‘leadership action' all employees within kitchen. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments. Houston is famed for its restaurants, yet even in the center of plentiful fine dining options, the Coronado Club stands out. Overseen by Executive Chef Robert Greene, the kitchen at the Coronado Club crafts menus from bespoke ingredients procured from small farms, including free-range cattle, wild game ranches and family-owned fishing boats that go out to sea at dawn to bring back the freshest catch each day. Hand grown, hand picked, sourced from nature's bounty; meals at the Coronado Club are created to delight and inspire. Primary Functions and Duties: The selected individual is passionate; willingness to grow and develop within the organization; strong work-ethic; sharp communicator; adaptability; multi-faceted skill sets; and organized. Has excellent culinary skills and team leadership qualities to meet members expectations. Provide additional contributions to menu development in all outlets; manage cooking disciplines for elevated execution of cuisine. The menus should reflect the member's desires and produce seasonality. Is an approachable leader - building an effective and efficient culinary team that bond together. Responsible for keeping the Executive Chef informed of all staff member or member related issues so that the issues may be dealt with immediately. The Executive Chef handles the budget process but, may reach out to other sous chef's for their contributions on their budgetary needs. Perform a monthly comprehensive inventory and submit the information each month. Ensures shift opening & closing procedures are followed, that requisitions are complete, accounted for and processed. Ideal candidate will have prior private club experience or experience in a luxury resort or very top-rated restaurant

Full-time Description Reports To: Executive Chef, Executive Sous Chef Supervises: Cooks Responsible for production of all food needed for banquet functions/Private Parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef's responsibilities during the latter's absence. Interaction: Occasional Interaction with members and guests during special events. Interacts with all cooks and Banquet Captains Working Conditions: Kitchen Setting Occasional exposure to hot and cold temperatures and inclement weather conditions Special Requirements: Must possess an outgoing personality Must possess honesty and integrity Must be courteous and tactful at all times Must treat others with kindness and respect Ability to effectively communicate to his supervisor and co-workers. Ability to appear for work on time Ability to interact well with co workers Ability to understand and follow posted rules and procedures Ability to follow directions from a supervisor Requirements Essential Functions: Follow the schedule posted and show up to work on time Manages food production for banquet functions including menu planning and personnel supervision Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution Assists with production of daily specials for restaurants when requested Assists in the hiring, training and on-going supervision of all employees involved with banquet food production Establishes and maintains professional standards of conduct and appearance at all times Assists/relieves the Sous Chef whenever reduced banquet volume allows Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained Performs other special, ad-hoc duties as requested by the Executive Chef Assist with maintaining harmony in the kitchen and relationships with the front of the house at all times Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef. Covers dates and properly stocks all food products Ensures that all storage areas walk ins and reach ins are neat and cleaned on a daily basis Performs other duties as directed by the Executive Chef, Exec. Sous Chef or General Manager Physical Functions: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day. Use hands to finger, handle, or feel objects, tools and/or controls. Reach with hands and arms. Hearing and talking sufficient to communicate with members, guests, vendors, and co-workers. Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Frequent listing objects 20-30 lbs. Must be able to push, pull or lift weights up to 50 lbs. Independent mobility through clubhouse.

Why us? Taking its inspiration from her-story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co-founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel acknowledges her pioneering role as “Mother of Houston” and lauds her hands-on 19th c. presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways, celebrates the trailblazing spirit of women in Texas. This stunning 354-room hotel boasts 14,000 square feet of meeting space, a hidden speakeasy, a local Grab and go concept, Good2GO, abundant green space. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Create and implement banquet menu for special events Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training More than two years of post high school education, but less than a degree from a four year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Must be able to communicate with employees. Must be able to hear machinery, for safety reasons. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Are you an experienced culinary professional with a passion for providing exceptional dining experiences in a senior living environment? Do you thrive in leading a team and managing dining services? This role offers the opportunity to plan and supervise dining activities, provide technical guidance, and ensure the highest quality service for residents, employees, and guests. If this sounds like the role for you, we want to hear from you! Apply today for our Executive Chef position and join a team that values excellence, dedication, and compassion. Pay Rate: $80k/yr. Benefits Include: 401K with a 4% safe harbor match Perks at Work- Discounted pricing on purchases Holiday Pay including a Floating Holiday Generous PTO that rolls over year over year Employee Assistance Program Paycheck Advances Healthcare options Financial Hardship Programs Compassionate Leave PTO Cashout Option Location: Village of Southampton ESSENTIAL FUNCTIONS Supervision of kitchen and dining staff. Participate in the hiring, discipline, assessment, and termination of direct reports. Recommend compensation at hire, promotion, and merit. Ensure all functions are staffed through the development and maintenance of employee schedules. Supervise cooks and kitchen staff, overseeing the preparation, portioning, garnishing, and storage of food. Develop and implement standard recipes and techniques for food preparation and presentation to assure high quality and control food costs; exercise portion control for all items served. Evaluate food products to ensure quality standards are consistently attained. Taste food to determine quality and palatability. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Effective oral and written communication skills. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economically and technically correct; manage labor within budgeted labor cost goals. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability. Order and may approve the requisition of products and other necessary food supplies. Consult with the Director of Dining Services about food production for all meals and special events being planned. Conduct regular quality assurance audits. Conduct job responsibilities in accordance with the Company’s Code of Business Conduct, appropriate professional standards, and applicable state/federal laws. Maintain a professional appearance and good personal hygiene per company policies. Assist with special projects or tasks. Perform other duties as assigned. MINIMUM REQUIREMENTS Associate degree, Culinary Degree or 5+ years related experience or equivalent combination of education/training and experience. 5 plus years as a Chef. Serve Safe Certified. Excellent communication and customer service skills. Must pass a background check and drug screen. EOE/M/F/D/V

Are you an experienced culinary professional with a passion for providing exceptional dining experiences in a senior living environment? Do you thrive in leading a team and managing dining services? This role offers the opportunity to plan and supervise dining activities, provide technical guidance, and ensure the highest quality service for residents, employees, and guests. If this sounds like the role for you, we want to hear from you! Apply today for our Executive Chef position and join a team that values excellence, dedication, and compassion. Pay Rate: $80k/yr. Benefits Include: 401K with a 4% safe harbor match Perks at Work- Discounted pricing on purchases Holiday Pay including a Floating Holiday Generous PTO that rolls over year over year Employee Assistance Program Paycheck Advances Healthcare options Financial Hardship Programs Compassionate Leave PTO Cashout Option Location: Village of Southampton ESSENTIAL FUNCTIONS Supervision of kitchen and dining staff. Participate in the hiring, discipline, assessment, and termination of direct reports. Recommend compensation at hire, promotion, and merit. Ensure all functions are staffed through the development and maintenance of employee schedules. Supervise cooks and kitchen staff, overseeing the preparation, portioning, garnishing, and storage of food. Develop and implement standard recipes and techniques for food preparation and presentation to assure high quality and control food costs; exercise portion control for all items served. Evaluate food products to ensure quality standards are consistently attained. Taste food to determine quality and palatability. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Effective oral and written communication skills. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economically and technically correct; manage labor within budgeted labor cost goals. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability. Order and may approve the requisition of products and other necessary food supplies. Consult with the Director of Dining Services about food production for all meals and special events being planned. Conduct regular quality assurance audits. Conduct job responsibilities in accordance with the Company’s Code of Business Conduct, appropriate professional standards, and applicable state/federal laws. Maintain a professional appearance and good personal hygiene per company policies. Assist with special projects or tasks. Perform other duties as assigned. MINIMUM REQUIREMENTS Associate degree, Culinary Degree or 5+ years related experience or equivalent combination of education/training and experience. 5 plus years as a Chef. Serve Safe Certified. Excellent communication and customer service skills. Must pass a background check and drug screen. EOE/M/F/D/V

Frontier Senior Living is seeking an outstanding Executive Chefto join The Auberge at Kingwood community located in Kingwood , TX. Demonstrated success as a leader in similar settings is required of the Executive Chef. qualifies for a Performance Based Bonus Program! See below for more detail. Frontier Senior Living's portfolio of communities spans throughout the United States with each community sharing a commitment to superior service and quality lifestyle for our residents within their own unique setting. Frontier's mission is to provide an enriched and meaningful experience for our residents, team members, and community partners. If you are as committed and passionate about serving the needs of our senior residents as we are, we encourage you to apply and experience the Frontier Difference. TheExecutive Chefis directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Executive Chef maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Primary Duties and Responsibilities: * Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs * Recruit, hire, train, discipline and supervise a full complement of staff * Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas * Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. * Other duties as assigned Other Requirements: * High school graduation or equivalent * Supervisory work experience in food service, or equivalent, of four years or more * Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management * Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions * Must be a Chef * Compassion for elderly * Self-motivation The Executive Chef qualifies for a Performance-Based Bonus Program! Frontier Senior Living, LLC has an established Performance Based Bonus program for our community's Marketing Director that incentivizes diligent efforts and outcomes, which positively impact the Company and its future, by striving to control costs, maintain high levels of resident satisfaction and reaching high census targets. Frontier Senior Living offers a competitive salary and a work environment that encourages initiative and fosters respect. Frontier Senior Living, LLC offers medical, dental, vision, life/AD&D, Flexible Spending Account, Short Term Disability, Accident Insurance, Critical Illness Insurance, and Hospital Indemnity Insurance. We also offer a 401(k) plan with a competitive Match program. To discover more about the Frontier Senior Living team, please visit our site at ******************** Equal Opportunity Employer/ Drug-Free Workplace

The Executive Chef oversees all aspects and functions of the kitchen and kitchen staff. Directs, implements, and maintains a philosophy congruent with Company culture, serving as a guide to respective staff. Ensures the quality preparation of all menu items and the proper storage and handling of all food items in accordance with the company's and applicable federal, state, and local health department standards. Coordinates the purchase of all food items following proper company purchasing requirements. Develops and maintains approved food costs, labor costs, operating costs, and custom party items. Job Requirements: Must specialize in upscale Mexican/Latin cuisine Excellent communication skills, strong interpersonal and conflict resolution skills A hospitality-first mindset Knowledge of food preparation and existing health and safety standards 2 or more years of executive chef experience, Italian experience preferred Mastery of cooking methods, ingredients, and kitchen equipment Experience in leading and training teams of 15 or more employees DUTIES AND RESPONSIBILITIES: 1. Prepare or direct preparation of food served using established production procedures and systems. * Determine amount and type of food and supplies required using production systems. * Ensure availability of supplies and food or approved substitutions in adequate time for preparation. * Set line/steam table; serve or ensure proper serving of food for dining room. 2. Plan food production to coordinate with peak hours so that excellence, quality, temperature, and appearance of food is preserved. 3. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. 4. Ensure proper and safe food storage, marking date and item. 5. Ensure completion of daily production records. 6. Report necessary equipment repair and maintenance to supervisor. 7. Ensure kitchen sanitation at all times; clean and maintain equipment and areas used in food preparation. 8. Complete food temperature checks before service and throughout day. 9. Supports, cooperates with, and implements specific procedures and programs for: * Safety, including universal precautions and safe work practices, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. 10. Supports and participates in common teamwork: * Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment. * Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. 11. Maintain Food Cost under 25% of Gross Sales, Kitchen Labor under 8% of Gross Sales. Emphasize efforts to minimize expenses on China, Glassware, and Silver. 12. Work with Corporate team on the execution of new menus. Includes costing out new items as well as creative input and execution. PHYSICAL REQUIREMENTS: Stand throughout shift, often for several hours at a time Use hands to manipulate, handle, or feel Bend, Stoop, and Reach with hands and arms Ability to talk and hear Must have the ability to lift up to 50 pounds on a regular basis. Exposure to fluctuating hot and cold temperatures throughout shift.

The ideal individual for this role has a passion for culinary and the commitment to show the highest standards in quality, taste and presentation to the guests we serve. This person is responsible for the overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, managing, and controlling the kitchen operation and administration. This individual should exemplify leadership skills and be able to communicate, coach and motivate the team. Our Chef de Cuisine must be able to work in a fast-paced environment, have a knack for problem solving and most importantly be committed to having the highest quality standards. Essential Duties & Responsibilities Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Makes recommendations to the Corporate Executive Chef regarding succession planning. Ensures that guests are always receiving an exceptional dining experience. Ensures that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the Common Bond standards. Ensures that team members are always in clean tidy uniforms and are always presentable to be in guest view. Ensures that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. Ensures that all culinary operations manuals are prepared and updated. Ensures that the department's overall operational budgets are strictly adhered to, controls food costs and COGs. Ensures that meetings are well planned, and results orientated. Correct food preparation for each restaurant, including catering and ensures that all relevant catering orders are prepared timely and in adherence with company standards. Initiates relevant maintenance reports and work orders supported by the respective follow up of those items actioned. Manages team members fairly and take a personal interest in knowing all team members. Project a positive and motivated attitude among team members. Works with the Executive Corporate Chef to ensure that only the highest quality products are used in food preparation. Ensures that weekly work schedules and timecards are administered and updated as needed. Ensures that the overall culinary department is motivated and that positive feedback on work performance is given. Coach and counsel team members in a timely manner and in accordance with company policy. Act as manager on duty for the restaurant as scheduled. Identifies strengths and weaknesses and provide timely feedback to team members. Available to perform many different tasks within the store during each shift. There may be additional duties, responsibilities and qualifications for this job. Qualifications At least 5+ years' experience in a similar capacity The ability to manage in a diverse environment with focus on quality and customer service Must be able to communicate clearly with managers, kitchen, service team members and guests Strong organizational and time management skills Be able to reach, bend, stoop and frequently lift up to 50 pounds Be able to work in a standing position for long periods of time Should expect to work 50 hours per week Serve-Safe or Houston Food Managers Certificate is required Required Knowledge, Skills and Abilities Strong knowledge on food and beverage. Creativity, culinary aptitude and a passion for working with food Strong analytical & problem-solving skills with the ability to take action Administrative and computer experience. Ability to understand and carry out oral and written instructions and request clarification when needed. Strong interpersonal skills Ability to work as part of a team. Ability to build and maintain relationships. Ability to lift up to 50 lbs. Common Bond is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and inclusive workplace that all qualified candidates. We believe that enables us to retain the top talent while serving our customers. Reports to: Corporate Executive Chef FLSA Status: Salary/ Exempt

Chef needed for B&I Account Hours; Monday through Friday Lunch (Flexible if Night or Weekend Events) Some Dinner Events and Weekend Events Avg 45 to 50 hours per week Looking for a Culinarian that has a passion for putting out great tasting meals. One that can manage a small crew in a very hands on lead by example approach. As always, food safety and sanitation practices are number one. Food Quality and understanding Cost Controls is a must. Salary is $55k - $60k

Executive Chef - Credence Fine Dining Restaurant Credence is a South Texas ranch-inspired, upscale restaurant serving regional American fare that pays homage to Texas culinary traditions and live-fire cooking rooted in classic cooking techniques. Next door, Sidebar is a reservation-only restaurant and cocktail bar featuring well-executed classic cocktails, big, bold wines and highly allocated champagne. The food menu boasts classic American fare with luster, featuring items like dry-aged steaks, oysters topped with caviar and more. Exceptional hospitality is the standard at both restaurants, with an emphasis on traditional tableside service for salads, carved meats from the hearth, desserts and more. The Executive Chef will have the opportunity to apply his or her culinary expertise, shepherd the concept's growth, and become an integral part of the tight-knit Goode Company family. Position Summary As Executive Chef, you'll lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution-all while providing outstanding service to our guests along the way. Applying your knowledge of food industry trends and classical cooking, you'll create an innovative, seasonal menu. You'll act as an advocate for the restaurant, nurturing relationships with our patrons that compel them to return. You'll work closely with the Culinary Operations Team, the General Manager of the restaurant, and the Culinary Director of the company. What You Need to Bring to Our Table A passion for Texas lifestyle and culture A dedication to preserving our brand's integrity A strong sense of pride in your work and quality in all you do Accountability to yourself and our guests Strong attention to detail and the desire to always strive for excellence and exceed expectations A leadership style that is equal parts grit and compassion for your team The ability to ask for help when you need it, problem solve in the moment and own your mistakes Respect for our brand's legacy and a desire to grow and evolve alongside our company A desire to understand and own the financial side of your business - from quarterly forecasting to weekly budgeting of labor, food costs, beverage costs, etc. Responsibilities Develop regularly changing, seasonally inspired menus, including daily features and special event offerings (i.e. wine dinners). Source the best seasonal and local products from the Gulf and surrounding area. Ensure all food products are consistently prepared and served according to recipes and cooking standards. Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. A strong understanding of food technology platforms to improve efficiency and consistency of culinary outcomes. Partner with your chef team to assign purchasing and ordering responsibilities, food products, chemicals, and supplies. Partner with your chef team to regularly review and maintain recipe books. Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Foster opportunities for the team to learn, grow, and develop their skills. Collaborate with your staff to create a culture and work environment founded on respect. Continually strive to develop your staff's skills in all areas, especially management and food education. Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back- and front-of-house training programs. Schedule labor while ensuring that all positions are staffed appropriately, while maintaining labor cost objectives. Assess expenses and make decisions to remain profitable. Meet financial targets while achieving food quality and service objectives. Complete all required paperwork, including forms, reports, and schedules in an organized and timely manner. Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Interview, hire, and train employees. Plan, assign, and direct work. Conduct regular performance reviews. Reward employees. Address complaints and offer positive solutions to issues. Be knowledgeable of restaurant employee policies and, together with the Human Resources Department, administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. Qualifications 5+ years' experience in a related position Michelin and/or James Beard-recognized kitchen experience a plus Robust experience training staff in high volume food preparation Ability to identify inefficiencies regarding labor and food cost Ability to communicate effectively both written and verbal Interest in both BOH and FOH operations, no BOH vs. FOH attitude Excellent knowledge of quality food operations Food Handler's certification Strong knowledge of Harris County sanitation regulations History of strong work ethic and stability Strong interest in Texas and Gulf Coast cooking traditions Strong knowledge of live-fire cooking Benefits & Perks Joining a culture that lives its brand values and brings people together to create meaningful connections Complimentary meals and food, beverage and merchandise discounts from any Goode Co. location Food, beverage and merchandise discounts Ongoing training and development related to personal and professional skills Competitive salary Medical benefits plan tailored to you, including but not limited to - health insurance, dental insurance, vision insurance Generous paid time off Paid sick leave 401(k) retirement plan Annual incentives and bonus structure

Houston Hotel Discover a luxurious oasis at the Omni Houston Hotel. Situated on impeccably manicured grounds, the Houston Galleria hotel features the finest in Houston accommodations with sensational views of the city or pool area. The Omni Houston Hotel is centrally located in the prestigious Uptown Post Oak/Galleria area and is just minutes from all of the excitement that Houston, Texas has to offer. The Omni Houston Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Houston Hotel may be your perfect match. The Executive Sous Chef has an overall responsibility for the efficient and effective running of the main kitchen, which includes both Banquet and Outlet operations. Helps to ensure operating costs are minimized. Will report to and assist the Executive Chef in the coordination of all food operations - to assist in purchasing, receiving, storage, preparation, and presentation of fresh food, along with promoting the Omni legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. To control physical area where food preparation occurs. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Participates in innovation of cuisine with food trends and teaching techniques onward. Qualifications Customer Service, prior admin experience preferred. Adapt to change quickly while keeping organized and professional at all times. Able to work a flexible schedule as needed, to include early mornings, evenings, weekends, and holidays. Reports to work at scheduled time, neatly groomed and following company dress code policy. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years as an Executive Sous Chef, Chef de Cuisine or Sous Chef level management position of a 4 star establishment or higher, preferable hotel experience. Restaurant experience preferred, which includes server training, tastings and chef dinners. Serve Safe certified food manager Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com. End of Job Description #IND123

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE You have 3+ years of high volume culinary/hospitality experience You have 1+ years of high volume kitchen leadership experience You have a current food handler's card and other certification as required by federal/state/local law You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef * Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Responsible for supervising all hot and cold food production for restaurants, special functions, parties, promotions, etc. Accountable for food cost and labor cost of entire kitchen operation. Acts as mediator between kitchen management and subordinates supervises training needs and employee development. Education/Training (or equivalent): H.S. Degree College Degree* Certification/License* High School Diploma or GED College Degree preferred Minimum 5 – 10 Years related experience ACF (American Culinary Federation) preferred ServeSAFE certified preferred CPR certification required within 90 days of hire Essential Functions include but not limited to the following: Manages food production to ensure the highest quality preparation and presentation on a consistent basis. Reviews line set up using standard set up chart. Tastes food and takes corrective actions if necessary. Ensures production level is in accordance with business forecast. Reviews 86’d items and relates information accordingly. Always establishes and maintains professional standards of conduct and appearance and manages by example. Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion. Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained. Attends management meetings and hold kitchen staff meetings and seminars. Communicates with executive chef and kitchen employees on daily basis and updates them on day-to-day operation. Reviews with them daily specials and presentation of such, and review and updates log book. Conducts meetings with subordinates to ensure consistency of product, highest sanitation and hygiene level in kitchen is met. Establishes training needs with subordinates. Delegates responsibility and authority to subordinates for specific tasks and follows up, provides clear and complete instruction, states expectations precisely and uses subordinates capabilities most effectively. Holds periodic kitchen inspections of department with executive chef to ensure high sanitation level is kept. Evaluates subordinates, apprentices and externs in department on an ongoing basis and takes corrective actions accordingly. Completes assigned tasks given by executive chef in an accurate and timely fashion. Is sensitive to guests request and tries to accommodate any reasonable special request. Quality check purchases of meat, poultry, seafood, produce and dry goods daily. Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by Executive Chef. Always presents him/herself in the most professional manner showing his/her leadership, self-control, and works toward a common goal within the restaurant. Maintains complete day-to-day knowledge of menus, preparation and presentation. Manages dating, labeling and covering all items in walk-in cooler and freezer. Maintains safety and security in workstation. Assists in plating of banquet function when needed. Performs additional duties as assigned.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Executive Chef at Magnolia Creek Golf Club | League City, TX | Invited 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! The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high-quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. Reports directly to the General Manager. Directly supervises over all kitchen, front of house personnel, and indirectly over service and banquet staff. Key Responsibilities * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Responsible for all inventory management, including monthly inventories, ordering, invoice payments, and invoice tracking. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Assist administrative & payroll management of front of the house staff. * Follow all company, club, and department policies, procedures, and instructions. * Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Support the overall efficiency of the team by collaborating and contributing to the club's goals. Qualifications Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit Preferred * A college degree in Culinary Arts or a related field. * Additional culinary certifications are advantageous. * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Cable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Work Schedule * Attendance requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. 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.