Chef Jobs in Frisco, TX

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.

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.

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 Skilled Nursing at Prairie Estates - Frisco, TX Full Time Nutrition ServicesJob Posting Date(s) 03/13/2025 05/31/2025Description Diversity, Equity, and Inclusion are at the heart of Cantex. We are committed to a culture that respects our differences and values the contributions of all people. Please visit cantexcc.com for more information on this location. Job Summary: The overall purpose of the Chef/Production Manager position is to coordinate the preparation and presentation of food while maintaining quality standards of food and sanitation within the Nutrition Services Department. This position is responsible for supervising and training the food production staff, coordinating with the Nutrition Services Director to control food and labor costs, and overseeing the production equipment, while providing the highest quality of food service for patients in a cost-effective manner. Qualifications Qualifications: Associate Degree in Culinary Arts or minimum of 1 year sous chef experience under the supervision of Certified Chef. Minimum of one year experience in a healthcare or familiar with therapeutic diets. Strong experience in leadership skills, including customer service. Food Service Manager Certification. Computer literacy. Ability to read, write, and speak English language and with a knowledge of arithmetic and units of measurement used in food preparation. Essential Functions: Responsible for overall day-to-day food production operations. Participates in the hiring of production staff. Trains and supervises all production staff. Plans and directs catering events. May assist with food orders and deliveries to ensure quality products. Assists with tray tickets as needed. Educates staff on methods to minimize food waste. Trains staff on garnishing and plating. Educates production staff/Cooks on food preparation. May assist with employee schedules. May covers shift(s) when Cook(s) not available. Oversees and provides training to all staff on HACCP and sanitation. Exercises portion control in the production area according to the planned menu. Creates Chef Special menu to individual facility preferences with Nutrition Services Director. Monitors food and storage temperature logs during his/her shift. Maintains and adjusts standardized recipes as needed. Creates recipes as needed. Assists with the completion of reports in the absence of the NSD. Performs quality assurance checks of food items to ensure Patient satisfaction. Conducts meal rounds routinely. Assists with completion of employee evaluations on either an annual basis or post probationary period; as well as provides counsel or disciplinary action when appropriate. Has reviewed Cantex Continuing Care Networks Policy and Procedures for Abuse Prevention and knows the employees responsibility to enforce it. Attends in-services, understands, and complies with Patient Care Management Systems. Responsible for assuring patient/resident safety. Performs other duties and tasks as assigned. We are an Equal opportunity employer; We offer an excellent benefit plan to include 401K with match, CEU reimbursement, vacation, sick, holidays, medical, dental, and supplemental insurance Plans as well as a Highly competitive compensation package.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. 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 EducationPreferred High School or better Associates or better in Food and Beverage Licenses & CertificationsPreferred Food Handler's ServSafe-food handling SkillsPreferred Communication Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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

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

We are Invited. At Invited Clubs, work feels like play as you build relationships with your team and meet Members from all different backgrounds. Every time you step foot in your Club, you can create magic moments and enrich lives. We are passionate about bringing people together and bringing out the very best in life. So, join us and be a part of a fun, fast-paced, high-impact group of talented people where you belong. Invited reflects our proud history of inclusiveness and captures our welcoming spirit. Our unprecedented collection of more than 200 golf and country, city, and stadium clubs share a common goal- building relationships and enriching lives. The time has come to build on our traditions and write new chapters. We welcome you to join us. Invited. Where You Belong. Job Summary Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day * Responsible for proper preparation, excellence of product, profit and labor cost. * Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. * Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. * To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. * Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. * Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation. * Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About you * 2-3 years as line cook * Prefer culinary training * Health Sanitation Card * Ability to communicate and follow instructions. * Indoor environment, fast pace 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 / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operation of the Club.

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do .What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time Pay: $58,042.00 - $65,000.00 per year Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: 12 hour shift Day shift Morning shift Night shift Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Ability to Commute: Frisco, TX (Preferred) Ability to Relocate: Frisco, TX: Relocate before starting work (Required) Work Location: In person

Diversity, Equity, and Inclusion are at the heart of Cantex. We are committed to a culture that respects our differences and values the contributions of all people. Please visit cantexcc.com for more information on this location. The overall purpose of the Chef/Production Manager position is to coordinate the preparation and presentation of food while maintaining quality standards of food and sanitation within the Nutrition Services Department. This position is responsible for supervising and training the food production staff, coordinating with the Nutrition Services Director to control food and labor costs, and overseeing the production equipment, while providing the highest quality of food service for patients in a cost-effective manner. Qualifications Qualifications: * Associate Degree in Culinary Arts or minimum of 1 year sous chef experience under the supervision of Certified Chef. * Minimum of one year experience in a healthcare or familiar with therapeutic diets. * Strong experience in leadership skills, including customer service. * Food Service Manager Certification. * Computer literacy. * Ability to read, write, and speak English language and with a knowledge of arithmetic and units of measurement used in food preparation. Essential Functions: * Responsible for overall day-to-day food production operations. * Participates in the hiring of production staff. * Trains and supervises all production staff. * Plans and directs catering events. * May assist with food orders and deliveries to ensure quality products. * Assists with tray tickets as needed. * Educates staff on methods to minimize food waste. * Trains staff on garnishing and plating. * Educates production staff/Cooks on food preparation. * May assist with employee schedules. * May covers shift(s) when Cook(s) not available. * Oversees and provides training to all staff on HACCP and sanitation. * Exercises portion control in the production area according to the planned menu. * Creates Chef Special menu to individual facility preferences with Nutrition Services Director. * Monitors food and storage temperature logs during his/her shift. * Maintains and adjusts standardized recipes as needed. Creates recipes as needed. * Assists with the completion of reports in the absence of the NSD. * Performs quality assurance checks of food items to ensure Patient satisfaction. * Conducts meal rounds routinely. * Assists with completion of employee evaluations on either an annual basis or post probationary period; as well as provides counsel or disciplinary action when appropriate. * Has reviewed Cantex Continuing Care Networks Policy and Procedures for Abuse Prevention and knows the employees responsibility to enforce it. * Attends in-services, understands, and complies with Patient Care Management Systems. * Responsible for assuring patient/resident safety. * Performs other duties and tasks as assigned. We are an Equal opportunity employer; We offer an excellent benefit plan to include 401K with match, CEU reimbursement, vacation, sick, holidays, medical, dental, and supplemental insurance Plans as well as a Highly competitive compensation package.

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.

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.

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.

LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Legends IQ, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled 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. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay. COWBOYS CLUB Cowboys Club is a private social club and restaurant, where members can socialize, collaborate, relax and entertain in an atmosphere that is passionate about Dallas Cowboys football. Cowboys Club is located at The Star in Frisco, Texas where the Dallas Cowboys train and work year round. The club creates an environment inviting for Cowboys' players, coaches and executives to socialize. Members will have exclusive looks inside the organization's daily operations, training camp and team practices. Members-only events, including coach and player chalk talks covering business and football operations from the driving vision of owner Jerry Jones to a breakdown of the team's draft picks, will give the members opportunities to engage their family, friends and clients. THE ROLE This individual will be responsible to assist the Executive Chef with effectively and profitably managing and directing all day to day aspects of all kitchen operations. ESSENTIAL FUNCTIONS Assists the Executive Chef with training of chefs, cooks, kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service. Visually inspect and tests all cooked food products to be served to ensure they meet the quality standards as set out by departmental standards and Legends. Ensure proper receiving and storage of food products to comply with health department regulations and standard FIFO regulations. Plans or participates in planning menus and utilization of food surpluses and leftovers, considering probable number of guests, marketing conditions, popularity of various dishes. Directs food apportionment policy to control costs in the absence of the Executive Chef. Supervises cooking and other kitchen personnel and coordinates their assignments in accordance with the effort to maximize net returns to the client while maintaining satisfactory Guest Service levels. Helps to estimate food consumption and purchases or requisitions food products and kitchen supplies. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Inventory product and prepare it according to management and health guidelines Responsible for cleaning and organizing the equipment and cooking area Perform duties as required to accomplish delivery of concessions/premium menus Requires some cooking experience and must show a willingness to learn Maintain a professional attitude and appearance QUALIFICATIONS The ideal candidate must have a minimum of 3-5 years' experience in the food service industry, preferably in high volume full service food operation. Fine dining experience required Must be detail-oriented and extremely organized with the ability to multi-task. Banquet and ala carte experience preferred. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Must be responsible with a great work ethic and a strong sense of imagination and creativity. Customer service oriented with the ability to interact with all levels of management. Must be flexible to work extend hours due to business requirements including late nights, weekends and holidays. Required to lift and carry items up to 35 lbs. and repetitive motions. Must be able to work in a team environment. 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. WORKING CONDITIONS Location: On Site The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands and fingers, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. 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

We are Invited. At Invited Clubs, work feels like play as you build relationships with your team and meet Members from all different backgrounds. Every time you step foot in your Club, you can create magic moments and enrich lives. We are passionate about bringing people together and bringing out the very best in life. So, join us and be a part of a fun, fast-paced, high-impact group of talented people where you belong. Invited reflects our proud history of inclusiveness and captures our welcoming spirit. Our unprecedented collection of more than 200 golf and country, city, and stadium clubs share a common goal- building relationships and enriching lives. The time has come to build on our traditions and write new chapters. We welcome you to join us. Invited. Where You Belong. Job Summary Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day Responsible for proper preparation, excellence of product, profit and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About you 2-3 years as line cook Prefer culinary training Health Sanitation Card Ability to communicate and follow instructions. Indoor environment, fast pace 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 / Invited participates in E-Verify. This job post is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities, or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operation of the Club.

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time Pay: $58,042.00 - $65,000.00 per year Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: 12 hour shift Day shift Morning shift Night shift Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Ability to Commute: Frisco, TX (Preferred) Ability to Relocate: Frisco, TX: Relocate before starting work (Required) Work Location: In person