Chef Jobs in Cedar Hill, 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. Local applicants only. Relocation expenses not covered.

Job Title: Sous Chef - Commercial Food Production Salary Range: $53,162.84 - 66,453.55 About us LSG Sky Chefs is one of the world's largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted "Airline Caterer of the Year in North America" for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. Role Purpose Statement The job incumbent is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Main Accountabilities Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc. Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) Conducts, coordinates and supervises inventories Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of kitchen helpers Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Ensure that the area of responsibility is properly organized, staffed and directed Guide, motivate and develop the subordinate employees within the Human Resources Policy Make the company's values and management principles live in the department(s) Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Good communication and organizational skills Service orientation Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

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

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.

Groot Hospitality team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience. The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Management and oversight of all boh areas Manage all boh costs (food, labor, r&m, casual/contract labor) based on budget and forecast Oversight and approval of all hiring for boh Menu and recipe development Monitor quality of food and presentation Prepare and submit required reports in a timely manner. Conduct staff performance reviews in accordance with Groot standards. Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes. Track food cost daily, weekly, & monthly Check food purchases for proper ordering, quality, and price structure. Weekly B.O.H management meetings Monitor and enforce par levels for all ingredients to ensure proper inventory. Weekly operations report for culinary sent to corporate chef. Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, r&m, night cleaners, time management platforms, inventory system and all future system that apply to kitchen operations. Daily quality checks of all products, to ensure that all Groot hospitality spec are being meet as well as health standards. Works with outlet purchaser on all vendor and procurement challenges Review and approval of weekly labor. Monthly labor review and forecast. Review and approve monthly inventory. Conducts a weekly r&m walk through with F.O.H Manager Ensures restaurant and health department sanitation requirements are always maintained. Ensures all kitchen equipment and working areas are well maintained. Conducts daily kitchen walk throughs to ensure cleanliness standards. Establishes and follows up on short- and long-term goals for subordinates. Ensure that inventory is on time and accurately. Assist as need with off-site catered events. Maintain a working level of all os&e, small ware &chinaware. Ensuring the restaurant maintains a working level of all chinaware. Requirements Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS system. A minimum of 5 years' experience in F&B A minimum of 2 years' experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Good understanding of MS Office and restaurant software programs Teamwork-oriented with outstanding leadership abilities Excellent communication and interpersonal skills Exceptional organizational, time management, and problem-solving skills Working Conditions This position will spend 90% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand English. The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

We are looking for a creative Executive Chef who is proficient in all aspects of food preparation with specific expertise in Italian Cuisine. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an Upscale Italian restaurant in Texas Responsibilities · Build a team rapport with General Manager and entire management Staff · Maintain a positive and professional approach with coworkers and customers · Plan and direct food preparation and culinary activities · Collaborate with Culinary Director on menu creation and special menus · Estimate food requirements and food/labor costs · Supervise kitchen staff's activities · Arrange for equipment purchases and repairs · Recruit, Train, and manage kitchen staff · Rectify arising problems or complaints · Give prepared plates the “final touch” · Perform administrative duties · Interact with guests tableside · Maintain and enforce uniform and Kitchen safety standards that conform to Dallas Health Code · Comply with nutrition and sanitation regulations · Keep time and payroll records Skills · Proven working experience as a head chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Benefit s · 2 Weeks Vacation · Health and Dental Insurance · Employee Discount · Bonus/Profit Sharing Package Details

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

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

LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Legends IQ - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. THE ROLE Legends is seeking an Executive Chef to manage and execute food operations at The Cowboys Club, a private social club and restaurant, where members can socialize, relax, and entertain in an atmosphere that is passionate about the Dallas Cowboys. The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the Cowboys Club. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Creates/develops recipes, dishes, etc. and any additional requirements of the property. Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees. Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order. Maintain food, labor and other expenses at budgeted levels. Must communicate and work closely with General Manager and Regional Executive Chef. Maintain a consistent high level of food quality kitchen productivity, and line of supply. Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. Cross-train those within your department while encouraging, reinforcing and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Other duties as assigned. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be at least 18 years of age. Minimum seven (7) years of experience as an Executive Chef in a high volume food industry Bachelor's degree in hotel/restaurant management preferred Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. Proven track record in improving kitchen efficiencies, quality and relative costs. Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. #LI-LH1

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.

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 $25.50/hour, automatic raise to $26.50/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)

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)

As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. 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. 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. To maintain control of the standards for purchasing and receiving items. 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. Qualifications Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests Candidate must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports. Ensure that all health standards are consistently maintained Ensure all safety and security policies and procedures are followed Excellent written and verbal communication skills Ability to multi-task and work in fast paced environment Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards Must be proficient with computers. Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. 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

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.