Chef Jobs in Forest Hill, TX

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

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

Executive Chef Salary: $80,000-$100,000 (based on experience) We are seeking a talented and driven Executive Chef to lead a high-performing culinary team in Dallas, TX. The ideal candidate brings strong leadership, creativity, and a passion for delivering exceptional dining experiences. This is a hands-on role focused on quality, consistency, and team development. What You'll Do: Oversee all kitchen operations, ensuring high standards of food quality, cleanliness, and safety Lead, train, and inspire the culinary team while fostering a positive kitchen culture Collaborate with ownership or management on seasonal menus, food costing, and inventory control Maintain budgetary and labor cost goals while minimizing waste Uphold all health, safety, and sanitation regulations Maintain vendor relationships and ensure consistency of ingredients and supplies What We're Looking For: Proven experience as an Executive Chef or CDC in a high-volume or upscale concept Strong culinary skills with a passion for seasonal, scratch-made cuisine Excellent leadership and communication skills Knowledge of food and labor cost controls Ability to manage, train, and develop a diverse kitchen team ServSafe certification or equivalent preferred

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.

Who says FUN and RESPONSIBILITY cant hang together? At SONIC Drive-In restaurants, youll have all that, along with great pay, flexible hours, a cool uniform and the camaraderie of fantastic co-workers.As a SONIC Drive-In restaurant Cook, you will oversee the Appetite Satisfaction Department, which involves operating the following stations: Food Production, Grill, Fryer and other tasks if applicable.Cook tasks in the restaurant may include:- Preparing and cooking food orders to meet product quality standards- Food preparation and portioning- Cooking on the grill- Operating the fry station- Dressing items to order- Packaging all menu items and checking for product quality and consistency- Cleaning including trash disposal, mopping, sweeping, washing dishes, wiping counter-tops and sanitizing food areas Required qualifications: Legally authorized to work in the United States Preferred qualifications: 16 years or older

Executive Chef - New Upscale Latin/Mexican Restaurant Openings (Houston and Austin TX) A rapidly growing upscale restaurant group with several restaurant concepts is seeking two Executive Chefs to lead the openings of new Latin/Mexican-inspired restaurants in Houston and Austin. This will be the second launch of this particular concept, known for its modern design and elevated pan-Latin cuisine. The Opportunity: One Executive Chef will oversee a new restaurant opening in Houston, offering a blend of Mexican and Latin flavors. Another Executive Chef will lead a concept conversion in Austin, with a focus on Mexican cuisine. Both locations are set to open in summer 2024. Ideal Candidate: Strong background in upscale Latin and Mexican cuisine. Proven Head Chef experience in a high-volume, high-quality kitchen. Ability to lead a team and execute a successful restaurant launch. Passion for innovative flavors and delivering an exceptional dining experience. About the Concept: This modern Latin American restaurant draws inspiration from the rich culinary traditions of Mexico, Argentina, Peru, Brazil, and beyond. Designed as a Tulum-inspired oasis, it features handcrafted wood accents, lush greenery, and a striking marble bar. The cocktail program highlights tequila and mezcal-based creations, incorporating exotic fruits and bold flavors. Already a highly regarded destination in its first location, the restaurant has become known for lively brunches with DJ performances, outstanding hospitality, and a sophisticated yet inviting atmosphere. Compensation & Benefits: ✅ Salary: $110,000 - $130,000 per year ✅ Health benefits ✅ 401(k) ✅ Paid time off ✅ Relocation assistance Requirements: ✔️ Strong track record in upscale Latin and Mexican cuisine ✔️ Kitchen management experience ✔️ Stable career history This is a rare opportunity to join a well-established group and play a key role in launching two high-profile restaurants. If you're a creative, driven, and experienced Executive Chef, we'd love to hear from you!

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.

AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! ***QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY*** ***WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE*** "REQUIREMENTS" • A Positive, Outgoing, Professional "Can Do" Attitude. • Self-Motivation, Pride in Accomplishment. • Strong Coaching, Mentoring, and Employee Development Skills. • Good Business Sense Geared toward Meeting or Exceeding Goals. • Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" • Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. • Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. • Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. • Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. • Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS • Highly Competitive Base Salary plus Outstanding Bonus Potential. • Health Benefit Package PLUS 401K and Paid Vacation. • Performance Based Promotions!

Job Details Denton, TX - Denton, TX Full Time $65,000.00 - $90,000.00 Salary/year Culinary and BakeryDescription Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Chef at Walters Wedding Estates, a Walters Hospitality brand. The chief job of an Executive Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost. The Executive Chef is the resident expert in kitchen operations, sanitation, efficiency, and effectiveness. They must have an obvious passion for food while also having the skills to develop a great kitchen brigade. Executive Chefs report for the Regional Manager and work closely with the Sales and Operations team to ensure flawless event execution for our clients. Our ideal candidate possesses the following qualifications: Takes Extreme Ownership of their responsibilities Has a strong Attention to Detail Can Clearly Communicate with a team Is a Team Player Passion for the Culinary Arts Adaptable to the clients needs Major Tasks and Key Responsibilities: Attends weekly Regional BEO meetings to prepare for the week ahead Hires, trains, and manages Kitchen Team Responsible for all Food Costs Ensures all food preparation is done during the week Works during events to oversee food service execution Always maintains proper sanitation and cleanliness Job Overview and Requirements: Location: Denton, Texas Job Hours: Full-Time, Salary Salary: $65,000 - $90,000 depending on experience Benefits: Group Medical, Dental, and Vision, Life Insurance 401k Unlimited PTO Required Education: Culinary degree preferred Required Experience: 4+ years of successful culinary experience, 2+ years leadership experience Certifications: Food Protection Manager Certified Physical Requirements: Able to lift 30 lbs frequently, stand/walk 8-12 hours

Property Description Join the energetic team at The Highland Dallas, a luxury boutique hotel that blends modern sophistication with Texas charm! Located in the vibrant heart of Dallas, our upscale property offers an exciting and dynamic environment where your talents can shine. With stylish guest rooms, award-winning dining at Knife Steakhouse, a stunning rooftop pool, and premier event spaces, The Highland Dallas is a hub of creativity and exceptional guest service. We're seeking passionate, driven individuals who are ready to take their hospitality careers to the next level. As part of our team, you'll have the opportunity to create memorable experiences for our guests and thrive in a culture that values innovation, teamwork, and excellence. Elevate your career by joining The Highland Dallas family-apply today and be part of something extraordinary in the heart of the city! Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

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.

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.

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

All the benefits and perks you need for you and your family: - Career Development - Whole Person Wellbeing Resources - Mental Health Resources and Support Our promise to you\: Joining Texas Health Huguley - AdventHealth is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. Texas Health Huguley - AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better. Texas Health Huguley- operates as a joint venture between Texas Health Resources and AdventHealth. Schedule: Full Time Shift\: Days - Hours will vary Location: 11801 South Fwy, Burleson, TX 76028 The community you'll be caring for\: Our care for patients extend to the spiritual level by praying with patients and families and providing on call, 24 hours, 7 days a week Chaplains for spiritual support. Award winning facility and departments including “Great Place to Work” by Becker's Hospital Review and Gallup. Work with the latest technology and top experts including “Daisy Award” recipients while on our journey to Magnet status and Pathways designated. · Designated Emergency Center of Excellence recognizing our facility as a high-performing emergency department Located about 10 minutes from downtown Fort Worth and near TCU in the award-winning school district, Burleson ISD which also provides a low-cost of living. The role you'll contribute\: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient meal service, retail food locations, and catering. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, state and local regulations as well as compliance with all HACCP, department, FHMMC and AHS policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation The value you'll bring to the team\: · Oversees all production of food for patient meal service, retail food locations, and catering by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. · Routinely checks food for quality, taste, appearance, and freshness and takes corrective action when needed. · Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met · Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. · Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the amount of products to purchase, and controls costs. · Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications, and service standards. · Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. · Oversees ordering and inventory of all food items and supplies to meet demand · Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. · Promotes our FANS mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. · Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. · Works as liaison and serves on committees within Department, with families and customers, internal and external departments and or various government agencies. · Maintains internal communication logs, facilitates, and encourages open team communication; takes ownership for sharing information with staff<

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

Job Details Choctaw Stadium - Arlington, TXDescription Role and Responsibilities This position is responsible for preparing, displaying and supervising the preparation of quality food products for consumption by customers and clients. Basic office responsibilities Support Executive Chef in regards to all product ordering, food production, inventory and administrative processes. Establish menu forecasts based on house counts, business forecast, previous experiences, etc. Adhere to the RS3 Core Values at all times. Establish menu forecasts based on house counts, business forecast, previous experiences, etc. Verify that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees. Verify that all sanitation and nutrition practices are maintained by kitchen employees. Supervise the production of all food items. Responsible for food production in all kitchens. Train kitchen personnel in food production principles and practices. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Request necessary supplies and maintain inventory of supplies for production. Ensure all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Assume all the duties of the Executive Chef in the chef's absence. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas. Ensure compliance with all applicable health and safety regulations. Perform other related duties, tasks and responsibilities as required from time to time. Qualifications QUALIFICATIONS/SKILLS: Requirements: Minimum of 3 years in a food preparation position General knowledge of food, beverage and service procedures Ability to promote and participate in a team environment Ability to understand written and oral direction and to communicate same with others Preferred: Culinary Degree preferred OTHER REQUIREMENTS: Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays.

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

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.