Chef Jobs in Katy, TX

At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.” Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen - with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us! Influenced by Houston's melting pot of cuisines, industry and cultures, State of Grace brings together nuances of Tex-Mex, Asian and Vietnamese to highlight the nostalgia and influences from chef Ford Fry's childhood. State of Grace is seeking an Executive Chef steeped in Texas tradition to lead our acclaimed culinary team! The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving. He/she ensures that all culinary employees maximize efficiency and productivity in order to achieve total guest satisfaction while actively reviewing and evaluating daily guest feedback. The Executive Chef oversees the menu changes and education process to all culinary and service staff and engineers seasonal specials and event menus. Priorities also include directing food production and plating from the pass during service, properly and efficiently training all line cooks and costing menus to meet or exceed the budgeted percentage. He/she must foster an educational environment to develop all culinary staff for future advancement. 10-years of progressive culinary experience preferred, five of which are in senior management, required. Apply today and become part of a dynamic, innovative, and heartfelt group of unique individuals! Competitive salary: $80,000 - $100,000/yr. DOE + generous quarterly bonus program Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance As a valued member of our team, you will also receive: A supportive culture and ethical work environment Dynamic performance-based raises and promotions Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance Significant Long-term Retention bonuses Family time on most major holidays: New Year's Day, Memorial Day, Juneteenth, July 4 th , Labor Day, Thanksgiving, Christmas Eve and Christmas Day 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park Rocket Farm University: specialized leadership classes and personalized support for career advancement Employee-led Mentorship programs, Advisory Council and Safety Committee

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

FIRE, CREATIVITY & FINANCIAL RESPONSIBILITY FOR BOH/TEXAS The ideal candidate is a seasoned chef with a background in cooking over live fire, fine dining (experience having worked in a MICHELIN STAR operation/property is a bonus), ability to manage Food & Labor Costs. You will run an efficient kitchen by consistently looking for creative ways to improve the menu, while producing quality food, and working closely with our Corporate Chef and Restaurant Company Owner. Relocation assistance. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Experience cooking over live fire Associate's degree in Culinary Arts (optional) 3+ years of Executive Chef or Chef de Cuisine experience in fine dining/Michelin operations Experience in leading and supervising junior chefs Experience working within budget constraints

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!

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

Benefits: Quarterly Performance Base Bonus Company parties Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Responsibilities and duties Develop innovative menus and culinary concepts that cater to our target customer base and reflect current culinary trends for current and future concepts. Implement kitchen operations in alignment with the restaurant's vision and standards. Train and mentor executive chefs and kitchen manager, promoting a culture of excellence and continuous learning. Ensure the highest standards of food quality and presentation are consistently achieved for all restaurants. Manage inventory, including selecting and maintaining vendor relationships, and ensure quality ingredient sourcing for all restaurants.. Set up and ensure all restaurant manage within budgetfor the kitchen, including food costs, supplies, and labor. Implement and maintain food safety and hygiene protocols. Adapt to changing industry trends and customer preferences, keeping our offerings fresh and relevant. Skills and qualifications Required skills and experience: Minimum 5 years experience as executive chef in Thai cuisine. (mandatory) Culinary arts degree, such as a Bachelor's in Culinary Arts or Associate Degree in Culinary Arts, or equivalent professional qualification. Strong leadership and team management skills. Expertise in menu development and culinary innovation. Knowledge of budget management, cost control, and financial management. Proficiency in food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to work flexibly and effectively manage time in a fast-paced environment. Preferred skills and experience: Demonstrated ability in managing kitchen renovations or concept changes. Familiarity with current food trends and dietary requirements, including cultural and regional cuisines. Compensation: $80,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to Makiin, a vibrant and dynamic Thai dining experience nestled in the heart of Houston's prestigious Hanover in River Oaks. At Makiin, we invite you on a culinary journey where traditional Thai plates are reimagined with a modern and inventive twist. Indulge your senses as we take you on an unforgettable adventure, where the rich heritage of Thai cuisine intertwines seamlessly with innovation. Our visionary founder and team of passionate chefs, drawing inspiration from the vibrant streets of Thailand and armed with their creative prowess, have curated a menu that pushes boundaries and surprises even the most discerning palates. Each dish at MaKiin is a masterpiece, meticulously crafted with the finest ingredients, ensuring that it not only pays homage to tradition but also elevates it to new, unparalleled heights. However, MaKiin is much more than the sum of its exquisite dishes. It is a destination that transcends boundaries, where tradition gracefully intertwines with innovation to create a one-of-a-kind experience. While you savor our delectable creations, you'll find yourself immersed in an ambiance that effortlessly fuses contemporary elegance with the welcoming embrace of warm hospitality. The stage is set for you to create cherished memories, engage in captivating conversations, and embark on a culinary journey that resonates long after the last bite. Our journey is propelled by a company culture that thrives on rapid growth and limitless potential. As a member of our team, you'll join a company guided by a passionate management team that is committed to nurturing your talents, fostering your growth, driving the narrative of modern hospitality concepts forward, and crafting history with every innovative idea you bring to life. Welcome to MaKiin -- where tradition meets innovation, and every bite tells a story.

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.

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

Returning UsersLog Back In Do you strive to create amazing culinary experiences? Sodexo is seeking a fine-dining Executive Chef to manage culinary operations for the Doctor's Dining at HCA Houston Healthcare Clear Lake located in Webster, TX. The ideal candidate will have demonstrated experience showcasing culinary masterpieces with a background working in country clubs and/or fine-dining restaurants. Hospital Corporation of America (HCA), the largest for-profit healthcare provider in the US, offers a unique career opportunity for you to partner within and join our growing nationwide HCA portfolio of business. We are looking for individuals with the ability to manage labor efficiently and a proven track record of driving patient satisfaction. What You'll Do * develops creative and exciting menu products for the Doctor's Dining Lounge; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * heavy production experience with a strong culinary background working in country clubs and/or fine dining, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Are you looking for a new best friend, card-game companion, or gardening guru? Then consider working with one of our light, bright, and beautiful Assisted Living and Memory Care communities - where our residents are #1 and our team members shine! Executive Chef Frontier Senior Living is seeking an outstanding Executive Chef to join The Auberge at The Woodlands community located in The Woodlands, Texas. Demonstrated success as a leader in similar settings is required of the Executive Chef. Position qualifies for Performance Based Bonus Programs! See below for more detail. Frontier Senior Living's portfolio of communities spans throughout the United States with each community sharing a commitment to superior service and quality lifestyle for our residents within their own unique setting. Frontier's mission is to provide an enriched and meaningful experience for our residents, team members, and community partners. If you are as committed and passionate about serving the needs of our senior residents as we are, we encourage you to apply and experience the Frontier Difference. The Executive Chef is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Executive Chef maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Primary Duties and Responsibilities: * Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs * Recruit, hire, train, discipline and supervise a full complement of staff * Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas * Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. * Other duties as assigned Other Requirements: * High school graduation or equivalent * Supervisory work experience in food service, or equivalent, of four years or more * Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management * Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions * Must be a Chef * Compassion for elderly * Self-motivation The Executive Chef qualifies for Performance Based Bonus Programs! Frontier Senior Living, LLC has two established Performance Based Bonus programs for our community's Senior Living team: The Exceeding Net Operating Income Bonus and the Marketing Bonus Program (Senior Living Team). It is the goal of Frontier Senior Living, LLC to award its employees for diligent efforts and outcomes which positively impact the Company and its future, including striving to control costs, maintaining high levels of resident satisfaction and reaching high census targets. Frontier Senior Living offers a competitive salary and a work environment that encourages initiative and fosters respect. Frontier Senior Living, LLC offers medical, dental, vision, life/AD&D, Flexible Spending Account, Short Term Disability, Accident Insurance, Critical Illness Insurance, and Hospital Indemnity Insurance. We also offer a 401(k) plan with a competitive Match program. To discover more about the Frontier Senior Living team, please visit our site at ******************** Equal Opportunity Employer/ Drug-Free Workplace

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

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

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

Applicant must be a licensed food handler by the State of Texas. There must be at least 5 years' experience in food preparation and presentation to a limited number of individuals on a daily basis. Must follow a daily nutritional diet and be able to prepare high quality and great tasting food. Applicant will be working solo on their shifts and will be responsible for food prep, cooking and the cleaning of kitchen after each mealtime. There will be on occasion a need to prepare extra meals when facility brings in guest.

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

Our client is seeking Private Chef to join their household in Houston, Texas. The ideal candidate will have excellent time management skills, have a service heart, and true passion for cooking. Responsibilities: Meal Planning & Preparation: Develop customized menus based on the client's dietary needs, preferences, and lifestyle. Prepare and serve high-quality meals daily or as scheduled. Ingredient Sourcing: Purchase fresh, high-quality ingredients from trusted vendors. Maintain awareness of seasonal and specialty ingredients. Event Catering: Plan and execute meals for private parties, gatherings, or special occasions hosted by the client. Kitchen Management: Organize and maintain kitchen equipment, inventory, and supplies. Conduct routine cleaning and maintenance as needed. Client Communication: Regularly consult with clients to ensure their satisfaction and adjust meal plans as necessary.

Executive Chef at Magnolia Creek Golf Club | League City, TX | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high-quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. Reports directly to the General Manager. Directly supervises over all kitchen, front of house personnel, and indirectly over service and banquet staff. Key Responsibilities * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Responsible for all inventory management, including monthly inventories, ordering, invoice payments, and invoice tracking. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Assist administrative & payroll management of front of the house staff. * Follow all company, club, and department policies, procedures, and instructions. * Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Support the overall efficiency of the team by collaborating and contributing to the club's goals. Qualifications Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit Preferred * A college degree in Culinary Arts or a related field. * Additional culinary certifications are advantageous. * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Cable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Work Schedule * Attendance requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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

We are looking for the best Sous Chefs in The Woodlands area! • Salary: $65,000-$75,000 • Bonus Potential • Full-Time • Great Benefits • 401(k) matching • Dental insurance • Employee discount • Flexible schedule • Health insurance • Paid time off • Vision insurance • Employee Meals • Beautiful Woodlands Location! • Experience with similar concepts preferred! Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.