Chef Jobs in San Marcos, TX

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. Were about loving what youre doing today and preparing you for what youll be doing tomorrow. Are you ready to be a Roadie? As a Line Cook for Texas Roadhouse, youll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! Whats in it for you? Glad you asked. Pay Lets be honest, we know youre curious about pay. We offer weekly pay and competitive wages. Flexibility We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People Youll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills Well teach you our recipe for success. Youll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at *************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply. RequiredPreferredJob Industries Food & Restaurant

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.

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.

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.

The Executive Chef is accountable for developing and managing the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team. The team leading Carriqui is essential to its success, every position matters. We seek colleagues that share our commitment to personal growth and operational excellence. The 380-seat restaurant is dedicated to the foods of our region-from Gulf coast seafood to Hill Country barbecue to Rio Grande Valley-inspired botana platters. Located on the northern edge of the Pearl neighborhood, this restaurant will occupy a historic building that has been home to many storied establishments. Position Summary/Objective The Executive Chef is accountable for developing and managing the culinary program as well as the culinary team in a way that promotes unity, quality and excellence in operation while working in unison with the FOH team to form a unified operations team. To follow the leadership of the General Manager and guide the BOH team in executing this vision. The Executive Chef's primary area of focus will be on the quality of all food and ensuring food costs remain on target. Essential Functions To assist the General Manager in the management of BOH food and labor cost. Participate in the interviewing, hiring, training, coaching and counseling, development of staff. Oversee all training processes directly to ensure quality, communication and execution are held accountable and to the highest standards. Supervise all culinary team including dish (stewards). Ensuring all culinary managers are excelling in their delegated sections. Inventory management. All food ordering and food ordering systems. To ensure high morale, operational excellence while maintaining budgeted numbers. This person should naturally be able to create a quality driven, fun environment. Support the development of the plan and the resources for ongoing of training and culture crafting (i.e. Participation in Hospitality Academy, Employment Law, South Texas culture, Story work) Prime cost control being a shared accountability with General Manager Collaborate with the General Manager on menu, costing, and execution. Management of schedules Culinary & Stewards, Maintain the kitchen in conditions that meet the company standards and health code regulations Required Skills and Abilities Ability to manage managers Strong and motivational leadership skills Proven background as a leader in the F&B industry Strong organizational and administrative skills Integrity to make right decisions for the restaurant, associates, and guests Problem-solving and relationship building skills. Excellent verbal and written communication skills, and positive work ethic. Confident decision maker that embraces frequent change. Pioneering spirit, culture focused. Must be able to work well under pressure. Must be resilient, adaptable, and resourceful. Ability to lead a large team of people while allowing managed autonomy among the management team. To create and nurture a culture of communication, operational excellence, and family Required Education and Experience Culinary or management degree preferred but not required. 6 or more years of high-volume experience. A minimum of 3 years' experience in kitchen management Relevant cuisine (Mexican, Barbeque, Innovative Sea Food) Bilingual preferred. Physical Requirements Prolonged periods standing and working of 12 hours or more. Must be able to lift up to 50 pounds at times. Ability to perform repetitive movements over long periods of time.

Key Responsibilities: Design and execute seasonal, locally sourced, and nutrient-rich menus that cater to a variety of dietary needs (plant-based, gluten-free, etc.) Lead, mentor, and inspire the kitchen team to consistently deliver exceptional culinary experiences Collaborate with the Team to develop menus that complement holistic health programs Maintain the highest standards of food safety, hygiene, and kitchen operations Manage food cost, inventory, and supplier relationships with a focus on sustainability and quality Curate immersive culinary experiences such as cooking classes, farm-to-table dinners, and detox meal plans Qualifications: Proven experience as an Executive Sous Chef or Head Chef in a luxury, wellness-focused, or fine dining environment Expertise in health-conscious cooking methods and global wellness cuisines Strong leadership and communication skills with a passion for team development Creative flair for menu design with a commitment to sustainability and seasonality Formal culinary training preferred; certification in nutrition or wellness cuisine is a plus ABOUT LAKE AUSTIN SPA RESORT Nestled along the shores of scenic Lake Austin in the beautiful Texas Hill Country, Lake Austin Spa Resort offers guests the sanctuary of an award-winning spa and the warmth of a best friend's lake house. Lake Austin Spa Resort offers all-inclusive vacation packages, which include accommodations in one of 40 charming lakeside guest rooms across 12 landscaped grounds, three gourmet meals daily, indoor and outdoor fitness activities and classes, and a selection of more than 100 spa and body treatments in the 25,000-square foot spa. What makes Lake Austin Spa Resort an incredible, rewarding place to work? It's the talented team, community, tranquil surroundings, and, most importantly, the ability to care for and provide exceptional service to our guests. What We Believe Shared accountability Humility and kindness Creative problem solving Collaboration & community Do well and do good Benefits Wellness Classes Growth Opportunities Employee Discounts Employee Recognition Health, Dental, Vision & 401k Lake Austin Spa Resort offers competitive compensation and benefits, including employee work incentives! We are located on S. Quinlan Rd, approximately 10 min into the Steiner Ranch neighborhood. Please submit your resume with detailed work experience for consideration. Lake Austin Spa Resort is an EOE/M/F/D/V and eVerify Employer.

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel. At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! The Executive Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next great team member to join The St. Anthony team. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members Position Overview: The St. Anthony, A Luxury Collection Hotel, is seeking an experienced, passionate, and innovative Executive Sous Chef to join our esteemed culinary team. This leader will take primary responsibility for the successful execution of the Le Petit Chef experience, a world-renowned 3D dining journey, while also assisting in managing and elevating all other culinary operations within the hotel, including banquets, in-room dining, and our restaurant outlets. Key Responsibilities: Lead the culinary execution and overall experience of Le Petit Chef, ensuring impeccable food quality, timing, and guest satisfaction. Be present and hands-on Wednesday through Sunday evenings, aligning with the Le Petit Chef program schedule. Collaborate with the Executive Chef to oversee kitchen operations for the hotel's culinary outlets, including menu development, staff scheduling, inventory control, and cost management. Supervise and mentor the culinary team, ensuring consistent adherence to safety, sanitation, and food preparation standards. Maintain strong communication with front-of-house managers to ensure smooth service and guest satisfaction. Assist in hiring, training, and performance evaluations of culinary team members. Monitor food trends and apply creativity to drive innovation within the culinary offerings while preserving the brand's luxury standards. Ensure compliance with all local health and safety regulations. Qualifications: Minimum of 5 years of culinary leadership experience in a luxury hotel or fine dining environment. Prior experience with immersive or theatrical dining experiences such as Le Petit Chef is a strong plus. Proven ability to lead, train, and inspire culinary teams. Knowledge of diverse cuisines with a passion for culinary excellence. Ability to remain calm and effective in a fast-paced, high-pressure environment. Strong organizational and communication skills. ServSafe Manager Certification or equivalent preferred.

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***** Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day. 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation. 3. Perform line checks to ensure proper quality and quantity of food. 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day. 5. Review reports and data such as Profit & Loss statements and inventories. 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed. 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs. 8. Inspect orders as they arrive to ensure completeness and quality. 9. Inspect equipment and identify maintenance issues. 10. Expedite on the line as necessary. 11. Proficient in all cooking positions and cooking skills. 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership. 13. Responsible for the interviewing, hiring, and performance management of kitchen staff. 14. Establish short- and long-term development plans and goals for all kitchen staff. 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings. 16. Coordinate the successful implementation of all new menu items and specials. 17. Communicate and educate all staff around new menu items and changes. 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events. 19. Utilize all scheduling tools to maximize productivity and ensure quality service. 20. Respond to Guest issues and keep the Guest foremost in considerations. 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation. 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: Typical shift is 10-12 hours Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke

divdivp style="text-align:left"bClub Location:/b/p/div The Dominion Country Club - San Antonio, TXp style="text-align:inherit"/pp style="text-align:left"Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. /pp style="text-align:inherit"/ppb Title:/b Sous Chef/ppb Department: /bFood amp; Beverage/ppb Reports to:/b Executive Chef/ppb FLSA Status: /bNon Exempt/pp/ppb Scope:/b/pp Work under direction of the Executive Chef to execute activities of the Culinary department, lead the shift and maintain established operational standards. /pp/ppb Primary Responsibilities:/b/pulli Comply with national programs such as Menu Program, Approved Product List and Inventory procedures. /lili Ensure proper methods of food preparation, portioning, cooking, garnishing and timeliness of food preparation. /lili Supervise employees in the daily operation of the kitchen to ensure quality and timeliness of product. /lili Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. /li/ululli Ensure kitchen is clean and sanitary at all times. /lili Assume Chef responsibilities in their absence and ensure kitchen standards are maintained. /lili Maintains constant communication between departments and keeps other departments informed about special programs and events. /li/ulp/ppb Qualifications:/b/pulli Previous culinary experience/lili High school diploma or equivalent required. /lili Strong attention to detail/lili Ability to effectively lead a team/lili Good verbal and written communication skills/li/ulp/ppb Working Conditions:/b/pp Will often be required to work nights, weekends and holidays. /pp/ppb Certification and/or License Requirement: /b/pp Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. /pp /ppb Physical / Cognitive Activities:/b/ppi This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. /i/pp/ppA majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used when interacting with guests or staff members and when giving instructions/pp/ppspan Arcis Golf /spanspanprovides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. /span/pp/ppspan Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U. S. /span/p/div

We are seeking experienced private chefs who specialize in fresh, in-home meal preparation for discerning clients. Our clients prioritize nutrient-dense, high-quality meals and need chefs who can cook with fresh, whole ingredients while accommodating specific dietary needs and personal preferences. 📍 Opportunities available in private homes (on-site cooking required) ⏳ Part-time & full-time roles available Ideal Candidates Have: ✔ Experience preparing fresh, from-scratch meals on-site in private homes ✔ A strong focus on nutritious, high-quality ingredients over processed foods, heavy sauces, salt, or sugar ✔ The ability to tailor meals to specific diets (e.g., low-saturated fat, gluten-free, high-protein) and adapt to picky eaters & particular palates ✔ Skill in sourcing and preparing seasonal, high-quality ingredients ✔ Ability to prepare lunch and dinner, plus make-ahead healthy snacks and breakfast options ✔ Professionalism, discretion, and flexibility to assist families in a variety of ways beyond cooking-such as light household errands or helping to coordinate family schedules when needed We have ongoing opportunities for skilled chefs who are passionate about helping families eat better through thoughtful, health-conscious meal preparation while being a trusted part of the household. 💡 Interested? Apply here. We're excited to hear from you in your own words. Please refrain from using AI-generated responses so we can get to know the real you, your voice, thoughts, and experiences. Thank you!

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.

Job Description: Private Chef Compensation: $300-$350 per day A private family in The Hills, Texas, is seeking an experienced Private Chef to prepare two high-quality meals per day, number of days per week is TBD but it will be during the week (Monday-Friday). No weekends. The ideal candidate will specialize in Mediterranean cuisine, focusing on healthy, flavorful dishes tailored to the family's preferences. This role requires exceptional culinary skills, professionalism, and a passion for creating nutritious meals. Responsibilities: Plan and prepare lunch and dinner adhering to the principles of the Mediterranean diet. Source and select fresh, high-quality ingredients to ensure meals are both healthy and delicious. Customize menus to align with family preferences and dietary needs. Manage grocery shopping, ingredient sourcing, and kitchen inventory. Maintain a clean, organized, and hygienic kitchen environment at all times. Accommodate occasional special requests or additional meals with prior notice. Qualifications: Proven experience as a Private or Personal Chef, with expertise in Mediterranean cuisine. Strong knowledge of healthy cooking techniques and ingredients. Excellent organizational and time-management skills. Professional demeanor, discretion, and ability to work seamlessly within a private household. Culinary training or certification is preferred but not required. Schedule & Compensation: Two meals daily, which days TBD Compensation: $300-$350 per day, commensurate with experience and expertise. This is a fantastic opportunity for a skilled chef passionate about Mediterranean cuisine to join a warm and welcoming family in a long-term role. We look forward to finding someone who shares our love for healthy, delicious meals!

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

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.