Chef Jobs in Kyle, TX

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!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary OVG's hospitality division is searching for an Executive Chef who will oversee culinary operations at the Moody Center. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $105,000 to $120,000 and is bonus eligible. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. About the Venue At Moody Center in Austin, Texas, we are building a championship organization that serves our fans, community, and business partners through world-class sports, entertainment, and experiences. We believe our employees are our greatest assets. We strive to create a culture that empowers and inspires our employees to go above and beyond for our clients, patrons and community. We are looking for individuals who will embody our values of authenticity, transparency, hospitality, compassion, inclusivity, and excellence. Moody Center is Austin's new arena that gave the “Live Music Capital of the World” the world-class arena it deserves. Moody Center is a premiere 15,000+ seat venue that hosts the biggest artists and acts on the planet. Designed specifically for concerts, the new arena is home to The University of Texas Women's and Men's basketball games, family shows, and other sporting and community events. Moody Center is the first of its kind in the industry with an unrivaled partnership between Oak View Group, Live Nation/C3 Presents, The University of Texas at Austin, and Minister of Culture, Matthew McConaughey. Moody Center has been recently named the Arena of the Year by Pollstar and by the Academy of Country Music. Responsibilities Responsible for managing, developing, and mentoring staff of full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Responsible for assisting all catering sales as well as planning and execution of all events Ensures event staff are aware of workplace expectations; provides on-going assistance, training, and mentoring to event staff; promotes a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforces procedures and practices through repetition; leads by example and provides on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees; is responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards. Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation, and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front-of-house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, and staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through, and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept. Responsible for ensuring that the organization's sustainability goals are met or exceeded. Assists in the overall effective management of the catering operations Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to assure 100% compliance with Alcohol Service policies. Ensure the legal, efficient, professional, and profitable operation of the venue. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods Reviews and assists in the development of menus and marketing plans with the appropriate department heads Qualifications Minimum of 5-7 years of kitchen management experience in a full-service restaurant or event venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation are required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrate verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to find solutions creatively and expeditiously. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 in the Austin area 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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef - Circuit of The Americas & COTALAND (Full-Time) Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. Opening in 2025, COTA's amusement park is a 20-acre theme park featuring two first of their kind Roller Coasters and over three dozen rides. Job Description: Circuit of The Americas (COTA) is seeking a dynamic and experienced Executive Chef to oversee all culinary operations across the COTA campus, including the racetrack, premium hospitality areas, concessions, and the upcoming COTALAND amusement park. This role is responsible for leading the culinary vision, ensuring operational excellence, and driving innovation in food offerings that cater to a diverse audience; from high-end corporate suites at motorsports events to family-friendly amusement park fare. The Executive Chef will work closely with the Director of Food & Beverage, leading kitchen teams, managing multi-outlet operations, and maintaining the highest standards of quality, presentation, and efficiency. The ideal candidate will have experience in large-scale event catering, high-volume food service, and concept development for amusement parks and entertainment venues. This is a full-time, on-site role. Requirements Key Responsibilities: Culinary Leadership & Menu Innovation * Develop and execute a multi-tiered culinary program spanning high-end hospitality, large-scale concessions, and family-friendly dining at COTALAND. * Curate seasonal, on-trend menus that balance premium experiences for racing fans and approachable, engaging fare for amusement park guests. * Oversee the implementation of unique themed food experiences for COTALAND, incorporating innovative flavors, presentation, and interactive dining concepts. * Ensure consistency and quality across all food offerings, from luxury dining to high-volume concessions. * Develop signature dishes and exclusive VIP experiences for F1, NASCAR, MotoGP, and other major events at COTA. Operations & Execution * Lead a large culinary team across multiple venues, ensuring efficient kitchen operations and maintaining food safety and quality standards. * Develop and enforce standard operating procedures (SOPs) for both COTA and COTALAND foodservice operations. * Oversee production and execution of catering menus for corporate events, private suites, and major race weekends. * Ensure all kitchen operations align with cost control measures, food waste reduction strategies, and sustainability initiatives. * Collaborate with the POS team to streamline kitchen operations and optimize speed of service across COTA and COTALAND. Team Development & Leadership * Recruit, train, and mentor a team of Sous Chefs, Kitchen Managers, and hourly culinary staff to maintain high standards of execution and efficiency. * Foster a culture of innovation, teamwork, and accountability within the culinary department. * Lead pre-shift meetings and tastings to ensure staff knowledge and engagement with the menu. * Provide ongoing training and development to ensure high standards of food preparation, presentation, and safety. Financial & Vendor Management * Manage food cost and labor budgets, ensuring profitability while maintaining high-quality offerings. * Work closely with vendors and suppliers to source premium ingredients while maintaining cost efficiency. * Develop and maintain strong relationships with local purveyors, artisanal producers, and Texas-based farms to enhance menu authenticity. * Oversee inventory control, purchasing, and vendor negotiations to ensure seamless kitchen operations. Qualifications * 10+ years of culinary leadership experience, with at least 5 years in an Executive Chef or high-level culinary management role. * Experience in large-scale event catering, premium hospitality, and amusement park and entertainment venue food service. * Strong culinary vision and creativity, with the ability to develop diverse menus across multiple food outlets. * Exceptional leadership skills, with experience managing high-volume, multi-unit kitchen operations. * Expertise in food and labor cost controls, menu engineering, and operational efficiency. * Deep understanding of kitchen technology, POS systems, and operational workflows for high-traffic venues. * Strong knowledge of food safety standards, HACCP protocols, and sustainability initiatives. * Experience in launching new food & beverage concepts or themed dining experiences is a plus. * Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred Physical Demand & Work Environments: * Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. * Ability to lift and/ or move up to 25 pounds. * Ability to squat, bend, twist, push/pull. * Ability to stand/walk for long periods. * Specific vision abilities required by this job include close vision and distance vision. * Work in extreme environments outdoors throughout the year. * The noise level in the work environment is usually moderate but can be loud during events. Salary commensurate with experience. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job. EQUAL EMPLOYMENT OPPORTUNITY: COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.

About US Aba, located in Music Lane in downtown Austin, showcases Chef Partner CJ Jacobson's lighter style of cooking with influences from the Mediterranean including Israel, Lebanon, Turkey, and Greece. Aba Austin is now hiring an EXECUTIVE SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Executive Sous Chef with 2 years of Executive Sous Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today! We participate in E-Verify / Participamos en E-Verify Responsibilities Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 4+ years of Executive Sous Chef experience in a full-service restaurant Ability to lead and manage the kitchen staff Salary Range USD $60,000.00 - USD $90,000.00 /Yr.

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.

We are currently seeking a Sushi Chef de Cuisine to join us in creating a true culinary destination. You will collaborate in creating unique memorable dishes while using the best ingredients available. You will be helping to build a place where our teams are happy at work, and we care about one another. You will lead and support a team that takes ownership and cares in creating and delivering a consistently exceptional guest experience. We offer Medical/Dental/Vision for you and your family/dependents, Parking and Bonus program eligibility! What to Expect & Leading the Team: You are a teacher with a supportive leadership style Current with traditional and western influenced culinary & sushi concepts, practices and procedures Ability to estimate food consumption and requisition or purchase food Establishes result oriented objectives for the kitchen as well as personal objectives in regards to professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required Plan and price menus Prepare all types of sushi, including maki, nigiri and sashimi Will select and develop recipes; execute pre established recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises, supports and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service Supervises and supports all sushi kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control Greets, interacts, and communicates with guests on regular basis including taking orders, handling complaints, and educating guests regarding the menu Cut and prepare fish :) We are not kidding, you must be passionate about food, have an eye for detail and participate as a team collaborator You are constantly in motion Always smiling, even on the inside Adapting to changes and adjustments on the fly Gladly taking responsibility and not leaving it to others Desired Qualifications: Has five (3) or more years of experience in a supervisory / leadership role in a sushi kitchen; Head Sushi Chef or Sous Chef preferred Must be able to obtain all work cards Must be able to work in the United States without sponsorship Excellent knife skills and proficiency in various sushi techniques, such as cutting, slicing, rolling, and shaping sushi Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have an exceptional personality and hospitality driven attitude Proven Leadership and training skills Dedicated and willing to go above and beyond Must be able to work in a fast- paced, guest service driven environment Supports an environment of team member growth and development Clear concise written and verbal communication skills

Kemuri Tatsu-Ya is seeking a skilled and motivated Executive Sous Chef. Renowned for our exceptional dining experiences, we prioritize high standards and creativity in our cuisine. If you are passionate about cooking and leading a kitchen, we want to hear from you! Job Descriptions: The Executive Sous will be responsible for assisting the General Manager by planning and directing all back of house operations and managing all kitchen staff through two Sous Chefs. Reports to the General Manager. You are the head of the BOH operations. The Corporate Chef also has oversight and responsibility over the Executive Sous Chef and the Executive Sous Chef will maintain a close working relationship with the Corporate Chef. The Executive Sous Chef is ultimately responsible for all kitchen operations at the store level. Kitchen Management: Establish and manage the kitchen schedule to ensure smooth operations and oversee inventory management, including ordering and maintaining stock levels. Food Quality and Presentation: Supervise the preparation and presentation of dishes to ensure they meet the restaurant's standards. Ensure all food is prepared according to recipe specifications and meets quality and safety standards. Efficiency and Waste Reduction: Implement portion control practices and minimize waste through efficient kitchen operations. Staff Training and Supervision: Train, supervise, and mentor kitchen staff, including sous chefs and line cooks. Also conduct regular performance evaluations and provide constructive feedback. Health and Safety Compliance: Maintain a clean and organized kitchen, adhering to health and safety regulations. Inventory and Cost Management: Manage kitchen inventory, place orders for ingredients and supplies, ensuring cost-effectiveness and quality. Operational Monitoring: Monitor kitchen operations, identifying and resolving issues promptly for continuous improvement. Front-of-House Collaboration: Work with the front-of-house team to ensure seamless service and enhance guest satisfaction. Guest Relations: Address any guest complaints or special food requests professionally and promptly. Reporting: Prepare reports on kitchen operations, including financial performance, staff productivity, and inventory usage. Team Environment: Foster a positive work environment, promoting teamwork and cooperation among all staff. Perks Include: Paid On-the-Job Training Advancement Opportunities (promotions from within) Free Family Meals During Shifts Employee Referral Rewards (50% on first paycheck, 50% on second paycheck) Discounts offered at all Tatsu-Ya locations Benefits: Paid Time Off for salaried employees Paid Sick Time Off for full-time employees Medical, Dental, and Vision Insurance (based on hours worked) Requirements Must be 18 years or older to work for Tatsu-Ya Food Handler certification Ability to lift 50 lbs Stand for long periods Strong communication skills Follow directions and procedures and require your team to do the same Thrive in a fast-paced, team environment If you excel in a dynamic environment and are eager to help create an outstanding dining experience, we'd love to have you on our team-apply today!

Do you want to work for the "Best Wine Bar in the World"? (~ The Moodie Davitt Report ~) We always have an opening for the BEST! In all of our Restaurants from Houston to Atlanta we carefully consider each prospective employee. You must possess and demonstrate a love for fine wine, food & hospitality, not just looking for a job. While your experience is important, we place personal attitude above all other factors. If you possess all of these qualities and are looking for your career to take flight, then let us hear from you. - We are looking for an Executive Chef with solid leadership and Kitchen management skills. The right candidate will be proficient in all aspects of food preparation and have a good knowledge of wine and wine pairings. We are seeking someone who will be a Leader from the front door of the restaurant to the back door. This position is for an acclaimed Wine bar that is gaining ground and growing nationwide Responsibilities Build a team rapport with General Manager and entire management Staff Maintain a positive and professional approach with coworkers and customers Plan and direct food preparation and culinary activities Collaborate with Culinary Director on menu creation and special menus Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit, Train, and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Interact with guests tableside Maintain and enforce uniform and Kitchen safety standards that conform to Austin Health Code Comply with nutrition and sanitation regulations Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Ability to follow the core standardized recipe and product specs Benefits 1 Week Vacation Health and Dental Insurance Employee Discount Bonus/Profit Sharing devita.hancock.hospitality+candidate+************************* #CB

Barton Creek Resort & Spa Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you. Omni Barton Creek Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match. Job Description Omni Hotels & Resorts is seeking Executive Chef for the beautiful new Barton Creek Resort & Spa! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! We are proud to announce that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 Overall responsibility for the efficient and effective running of the kitchen and food production, ensuring operating costs are minimized. The execution of all Bob's Steak & Chop House company policies & procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. In conjunction with the General Manager, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Perks: Free parking Closed for lunch Closed on Sunday Responsibilities To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. In conjunction with the General Manager, adhere to all Bob's Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bob's standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control purchasing of food, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Maintain an up-to-date knowledge of competitors food production/offering. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. Qualifications Candidate is required to have at least 4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests Candidate must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports. Ensure that all health standards are consistently maintained Ensure all safety and security policies and procedures are followed Excellent written and verbal communication skills Ability to multi-task and work in fast paced environment Ability to train a staff to produce high volumes of work while maintaining quality per Bob's Standards Must be proficient with computers. Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com

We're an Austin-based family of four looking for a part-time chef who loves to cook, values nutrition, and enjoys being part of a warm, dynamic household. We don't need an experienced professional chef. If you're a self-taught cook, a home chef, or just starting your culinary career, we'd love to meet you! If you have a passion for creating delicious, healthy meals and enjoy keeping things fresh and exciting, this opportunity is for you. Our ideal candidate is creative, adaptable, and doesn't take things personally-especially when navigating the preferences of a selective (but growing!) teenager. We approach healthy eating with a scientific and evidence-based mindset, so we're looking for someone open to learning our perspective while bringing their own enthusiasm to the table. Creativity in the kitchen is key! We love fresh ideas and a rotating menu. Responsibilities Culinary Prepare fresh, nutritious dinners for the family Monday - Friday. Prepare self-serve lunch options for the family throughout the week. Keep the fridge stocked with fresh fruits and veggies. Plan meals ahead of time to ensure variety and balance. Scheduling & Organization Adjust dinner time based on the family's daily schedule. Accommodate guests when needed. Maintain a well-stocked, organized kitchen. Keep the kitchen clean and running smoothly. Compensation & Benefits Competitive salary based on experience. Part-time hours: Monday - Friday, 3:00 pm - 6:00 pm. Occasional opportunities for extra hours if desired. If this sounds like a great fit, we'd love to hear from you! Apply today, and let's chat.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

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

Fair Oaks Ranch Golf & Country Club - ******************************************************************** 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 Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 year's experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). 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.

Horseshoe Bay Resort is looking for a culinary luminary to add to our team! We're looking for an Executive Chef to steward our award winning culinarians to even new heights. The Executive Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Responsible for guiding and developing staff. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes in accordance with standards set forth by the Resort Executive Chef. Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc…. The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. ● Interview, recommend hire, and wage for open positions. ● Recommend Budget Needs for each area of oversight. ● Recommend Capex Equipment needs for areas of Oversight. ● Update all Menu Engineering Tools each month. ● Update all Costs in Inventory Sheets each month. ● Ensure proper Inventory of Kitchen and month end counts are accurate. ● Recommend increase or decrease in staffing levels depending on business. ● Create all necessary menus in a costed format as requested by the Chef. ● Create and keep current all menu Training Documents. ● Hold team accountable for all Line Checks, Prep Lists, and Orders. ● Assist in the management of the Stewarding Team as needed. ● Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. ● Sets a positive example for guest relations. ● Ensures associates understand expectations and parameters. ● Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. ● Maintains purchasing, receiving and food storage standards. ● Ensure the quality of the food items and notify manager if a product does not meet specifications. ● Ensure production of food in a timely manner. ● Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. ● Control proper usage and rotation of food. ● Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. ● Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. ● Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. ● Maintain a neat, clean and sanitary workstation. ● Ensure outlined prep is completed in a timely manner for the next shift. ● Assist other departments as requested. ● Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. ● Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. ● Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. ● Perform other job duties as assigned ● Adhere to all Property and Department standards including Safety Guidelines. ● Attend all Property and Departmental Trainings and Meetings as instructed. ● Wash, slice, peel and/or cut various foods to prepare for cooking or serving. ● Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. ● Ensure work procedures, quality standards and menu specifications are adhered to. ● In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. ● Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. ● Be in constant communication with Lead Cook and Sous Chefs. ● Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. ● Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards ● Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. · Perform all duties as assigned by Culinary and Property Leadership. · Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. · Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. · Ensure the quality of the food items and notify manager if a product does not meet specifications. · Inform Chef of any excess food items that can be used in daily specials of elsewhere. · Maintain food logs for all food products. · Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. · Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. · Ensures Horseshoe Bay Resort policies are administered fairly and consistently. · Assists Chef with all kitchen operations. · Recognizes superior quality products, presentations and flavor. · Empowers associates to provide excellent customer service. · Strives to improve service performance through direct feedback from Medallia and Member Reviews. · Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. · Follows proper handling and right temperature of all food products. · Communicates performance expectations in accordance with job descriptions for each position. · Participates in the associate performance appraisal process, providing feedback as needed. · Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. · Brings issues to the attention of the department manager and Human Resources as necessary. · Recognizes success performance and produces desired results. · This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. · Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. · Trains associates in safety procedures. · Operates and maintains all department equipment and reports malfunctions. · Interacts with guests to obtain feedback on product quality and service levels. · Handles guest problems and complaints. · Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). · Leads shifts while personally preparing food items and executing requests based on required specifications. · Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. · Supervises and coordinates activities of cooks and workers engaged in food preparation. · Checks the quality of raw and cooked food products to ensure that standards are met. · Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: ● Servsafe - Complete safety trainings and certifications for Manger Certificate ● Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. ● Integrity - Maintain confidentiality of proprietary information. ● Safety - Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel. · Mobility - Valid driver's license and ability to meet the requirements of driver insurability as established by the insurance carrier required. · Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. · Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention. · Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence. · Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members. · Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. · Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. · Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc. · Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. · Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. · Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors. · Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. · Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. · Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. · Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work. · Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates. Education and Experience: · High school diploma or GED; 4 years' experience in the culinary, food and beverage, or related professional area. OR · 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area. Skills and Knowledge: · Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes). · Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. · Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly. · Mathematics - Using mathematics to solve problems. · Reading Comprehension - Understanding written sentences and paragraphs in work related documents. · Writing - Communicating effectively in writing as appropriate for the needs of the audience. · Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. · Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem. · Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Management Competencies: · Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment. · Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives. · Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment. · Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization. · Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. · Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs. · High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks. · Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently. · Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. Physical & Mental Requirements: ● Must have the physical strength, stamina and agility to perform the assigned duties. ● The employee must frequently lift and/or move up to 50 pounds. ● Follow all company and safety and security policies and procedures. ● Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. ● Report maintenance needs, accidents, injuries and unsafe work conditions to manager. ● Requires problem solving abilities. ● Maintain a clean, safe and environmentally responsible work environment. ● Must be able to interact with co-workers and have a sense of TEAM. Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation. ● Demonstrated understanding and knowledge of the application of sanitation procedures.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary OVG's hospitality division is searching for an Executive Chef who will oversee culinary operations at the Moody Center. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $105,000 to $120,000 and is bonus eligible. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. About the Venue At Moody Center in Austin, Texas, we are building a championship organization that serves our fans, community, and business partners through world-class sports, entertainment, and experiences. We believe our employees are our greatest assets. We strive to create a culture that empowers and inspires our employees to go above and beyond for our clients, patrons and community. We are looking for individuals who will embody our values of authenticity, transparency, hospitality, compassion, inclusivity, and excellence. Moody Center is Austin's new arena that gave the "Live Music Capital of the World" the world-class arena it deserves. Moody Center is a premiere 15,000+ seat venue that hosts the biggest artists and acts on the planet. Designed specifically for concerts, the new arena is home to The University of Texas Women's and Men's basketball games, family shows, and other sporting and community events. Moody Center is the first of its kind in the industry with an unrivaled partnership between Oak View Group, Live Nation/C3 Presents, The University of Texas at Austin, and Minister of Culture, Matthew McConaughey. Moody Center has been recently named the Arena of the Year by Pollstar and by the Academy of Country Music. Responsibilities * Responsible for managing, developing, and mentoring staff of full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Responsible for assisting all catering sales as well as planning and execution of all events * Ensures event staff are aware of workplace expectations; provides on-going assistance, training, and mentoring to event staff; promotes a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforces procedures and practices through repetition; leads by example and provides on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees; is responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards. * Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation, and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front-of-house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, and staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow-through, and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept. * Responsible for ensuring that the organization's sustainability goals are met or exceeded. * Assists in the overall effective management of the catering operations * Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to assure 100% compliance with Alcohol Service policies. * Ensure the legal, efficient, professional, and profitable operation of the venue. * Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods * Reviews and assists in the development of menus and marketing plans with the appropriate department heads Qualifications * Minimum of 5-7 years of kitchen management experience in a full-service restaurant or event venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation are required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrate verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to find solutions creatively and expeditiously. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef - Circuit of The Americas & COTALAND (Full-Time) Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. Opening in 2025, COTA's amusement park is a 20-acre theme park featuring two first of their kind Roller Coasters and over three dozen rides. Job Description: Circuit of The Americas (COTA) is seeking a dynamic and experienced Executive Chef to oversee all culinary operations across the COTA campus, including the racetrack, premium hospitality areas, concessions, and the upcoming COTALAND amusement park. This role is responsible for leading the culinary vision, ensuring operational excellence, and driving innovation in food offerings that cater to a diverse audience; from high-end corporate suites at motorsports events to family-friendly amusement park fare. The Executive Chef will work closely with the Director of Food & Beverage, leading kitchen teams, managing multi-outlet operations, and maintaining the highest standards of quality, presentation, and efficiency. The ideal candidate will have experience in large-scale event catering, high-volume food service, and concept development for amusement parks and entertainment venues. This is a full-time, on-site role. Requirements Key Responsibilities: Culinary Leadership & Menu Innovation Develop and execute a multi-tiered culinary program spanning high-end hospitality, large-scale concessions, and family-friendly dining at COTALAND. Curate seasonal, on-trend menus that balance premium experiences for racing fans and approachable, engaging fare for amusement park guests. Oversee the implementation of unique themed food experiences for COTALAND, incorporating innovative flavors, presentation, and interactive dining concepts. Ensure consistency and quality across all food offerings, from luxury dining to high-volume concessions. Develop signature dishes and exclusive VIP experiences for F1, NASCAR, MotoGP, and other major events at COTA. Operations & Execution Lead a large culinary team across multiple venues, ensuring efficient kitchen operations and maintaining food safety and quality standards. Develop and enforce standard operating procedures (SOPs) for both COTA and COTALAND foodservice operations. Oversee production and execution of catering menus for corporate events, private suites, and major race weekends. Ensure all kitchen operations align with cost control measures, food waste reduction strategies, and sustainability initiatives. Collaborate with the POS team to streamline kitchen operations and optimize speed of service across COTA and COTALAND. Team Development & Leadership Recruit, train, and mentor a team of Sous Chefs, Kitchen Managers, and hourly culinary staff to maintain high standards of execution and efficiency. Foster a culture of innovation, teamwork, and accountability within the culinary department. Lead pre-shift meetings and tastings to ensure staff knowledge and engagement with the menu. Provide ongoing training and development to ensure high standards of food preparation, presentation, and safety. Financial & Vendor Management Manage food cost and labor budgets, ensuring profitability while maintaining high-quality offerings. Work closely with vendors and suppliers to source premium ingredients while maintaining cost efficiency. Develop and maintain strong relationships with local purveyors, artisanal producers, and Texas-based farms to enhance menu authenticity. Oversee inventory control, purchasing, and vendor negotiations to ensure seamless kitchen operations. Qualifications 10+ years of culinary leadership experience, with at least 5 years in an Executive Chef or high-level culinary management role. Experience in large-scale event catering, premium hospitality, and amusement park and entertainment venue food service. Strong culinary vision and creativity, with the ability to develop diverse menus across multiple food outlets. Exceptional leadership skills, with experience managing high-volume, multi-unit kitchen operations. Expertise in food and labor cost controls, menu engineering, and operational efficiency. Deep understanding of kitchen technology, POS systems, and operational workflows for high-traffic venues. Strong knowledge of food safety standards, HACCP protocols, and sustainability initiatives. Experience in launching new food & beverage concepts or themed dining experiences is a plus. Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred Physical Demand & Work Environments: Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. Ability to lift and/ or move up to 25 pounds. Ability to squat, bend, twist, push/pull. Ability to stand/walk for long periods. Specific vision abilities required by this job include close vision and distance vision. Work in extreme environments outdoors throughout the year. The noise level in the work environment is usually moderate but can be loud during events. Salary commensurate with experience. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job. EQUAL EMPLOYMENT OPPORTUNITY: COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.