Sous Chef Jobs At Darden Restaurants

Assists in the overall management of kitchen. Oversees the production of 5 star quality food for all the restaurants in our Estate. Supervises staff and food preparation. Responsible for all aspects of quality control, team leadership, and guest satisfaction while on duty. Assist and help coordinate all menu planning and implementation. Performs a variety of administrative duties. Must be “in the know” about our Estate, occupancy levels, VIP's, groups, banquets. JOB FUNCTIONS: Trains continuously and develops kitchen personnel. Monitors work stations and assigns duties. Prepares weekly staff schedule. Assists in hiring, counseling and coaching staff. Ensures safe food handling techniques are utilized by all staff engaged in food preparation, and that all staff are properly trained in safety and proper tool handling techniques for all equipment Ensures that all kitchen equipment is in good working order and is properly maintained Ensures adequate cost control by utilizing proper scheduling techniques, minimization of waste and proper allocation of food product. Assists with daily product orders. Responsible for proper levels of mise en place according to business demands. Supervises the preparation of all sauces, stocks for meat, fish, etc. Supervises preparation of all food for Norma's, room service, Lemonade Stand. Lounge and mister parker's. Ensures stations are cleaned, organized and product is stored properly through the shift and at the end of each shift. Ensures all kitchen areas are cleaned, organized, safe and in perfect order. Support Hotel Executive Chef in leading all outlets and team members Assists with the weekly payroll. QUALIFICATIONS: 3+ years of senior culinary leadership experience as an Chef De Cuisine, Exec Sous, or Assistant Executive Chef Prior upscale dining and hotel experience Salary Range is $80,000-$95,000.

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

We are seeking an exceptional Executive Chef for a highly regarded fine-dining restaurant located in beautiful Boca Raton, FL. This modern, upscale establishment is known for its innovative menu, top-tier service, and luxurious ambiance. With a loyal following and a stellar reputation, this restaurant offers a fantastic opportunity for a creative and driven culinary leader to make their mark. COMPENSATION: Base salary up to $110,000 plus bonus, comprehensive benefits, PTO, retirement plan and more! Executive Chef Skills and Experience: Proven experience of 3+ years as Executive Chef in a high-volume, upscale restaurant Expertise in scratch-kitchen Italian cuisine Degree in Culinary Arts or equivalent professional experience strongly preferred 10+ years of progressive kitchen experience, with 5+ years in a leadership role High-level team leadership ability with a focus on mentoring and developing talent Proven track record of creativity in menu development and executing elevated dining experiences If this Executive Chef opportunity has caught your attention then please apply today! *Please note that only qualified applicants will receive a direct response to inquiry

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

We are seeking an exceptional Restaurant Chef to lead our Ala Carte dining for our exclusive family country club in Greenwich CT. The ideal candidate will bring pedigree and brand recognition, extensive a la carte experience, and the ability to manage high-volume, upscale cuisine while fostering a culture of excellence and mentorship. This role requires a leader who can balance creativity with efficiency, ensuring a world-class dining experience for our distinguished members. Key Responsibilities: Culinary Excellence & Menu Development: Design and execute an exceptional, versatile a la carte menu catering to diverse palates while maintaining the highest quality standards. Innovate seasonal offerings and special dining experiences using premium, locally sourced ingredients. Maintain consistency in flavor, presentation, and portioning across all dishes. Leadership & Team Development: Recruit, train, and mentor a high-performing culinary team, fostering a culture of learning and excellence. Provide ongoing training to kitchen staff, ensuring professional growth and high morale. Uphold a respectful and positive kitchen environment aligned with the club's values. Operational Management & Quality Control: Oversee day-to-day kitchen operations, ensuring efficiency during high-volume service while maintaining impeccable food quality. Develop and enforce standardized recipes, procedures, and kitchen best practices. Ensure compliance with all health and safety regulations, maintaining a pristine kitchen environment. Strategic Vision & Member Engagement: Enhance the club's culinary reputation by introducing innovative dining concepts and signature dishes. Represent the restaurant's brand and engage with members to foster excitement and loyalty. Work closely with the club's management team to align culinary offerings with overall member experience goals. Qualifications & Requirements: Proven experience as a Chef de Cuisine, Executive Chef, or in a comparable leadership role at a high-end fine dining establishment. A strong culinary pedigree from a prestigious culinary institution or renowned restaurant brand. Extensive a la carte experience with the ability to execute a sophisticated and diverse menu. Demonstrated success in managing high-volume service while upholding upscale dining standards. Strong leadership, mentorship, and team-building skills. Proficiency in sourcing and utilizing high-quality, seasonal ingredients with an emphasis on sustainability. Excellent organizational and time management skills, ensuring smooth kitchen operations during peak service hours. Ability to recruit and retain top culinary talent, leveraging industry connections and networks. Strong understanding of financial management, food cost control, and waste reduction strategies. Availability to start within 4 weeks, with flexible work schedule. Compensation & Benefits: Competitive salary commensurate with experience. Comprehensive benefits package, including health insurance and retirement plans. Opportunities for professional development and career growth. Access to exclusive club amenities and events. Join us in elevating the dining experience at our Greenwich Country Club by bringing your culinary expertise and leadership to our distinguished team. If you are a passionate and innovative chef ready to make a lasting impact, we invite you to apply today.

Truluck's is looking for an Executive Sous Chef to join our culinary team in The Woodlands, Texas! hired for) • Bonus Potential (Paid Quarterly) • Full-Time • Great Benefits • 401(k) matching (4% after 1 year) • Dental insurance • Employee discount • Flexible schedule • Health insurance (Truluck's pays 75% of Your Coverage) • Three weeks PTO • Vision insurance • Employee Meals • Beautiful location in The Woodlands, Texas • Experience with similar concepts preferred! Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas. 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 Executive 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, leadership, 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.

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

A brand-new upscale Italian cafe is making its debut in Monmouth County, NJ, and we're seeking a visionary Executive Chef to lead our culinary team. This is a rare opportunity to shape the kitchen from the ground up, crafting a menu that blends authentic Italian flavors with modern innovation. Our ideal candidate is passionate about Italian cuisine, committed to exceptional quality and presentation, and experienced in both made-to-order and grab-and-go offerings, as well as artisanal pastries. This is more than just a job-it's a chance to grow with us, as we have exciting plans to expand into multiple locations in the coming years. If you're a creative, driven chef looking to make a mark on the culinary scene, we'd love to hear from you! Compensation: $80,000 - $100,000 (negotiable based on experience) + perks and benefits to come! Relocation assistance is available as needed. Requirements: Proven experience as an Executive Chef with a deep knowledge of traditional and modern Italian cooking techniques. Ability to hire, train, and lead a high-performing team. Experience managing kitchen financials, including budgets. Prior to opening a new restaurant, experience will include establishing workflows and standardizing procedures. Must have a passion for exceptional dining. Pastry experience is required. Responsibilities: Ensure consistency in food preparation, presentation, and taste by maintaining recipe integrity and portion control. Oversee inventory management, including ordering, receiving, and cost control, to optimize profitability. Lead by example, promoting a positive and productive work environment Work closely with ownership and management to develop and meet food cost and labor budget goals. Assist in the setting up of kitchen equipment, layout, and operational standards for a successful launch. If you are interested in learning more about this exciting opportunity, please apply today!

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

JF Restaurants is seeking a visionary Executive Chef with an entrepreneurial mindset and a passion for leading high-performing teams. This role is an exciting opportunity to oversee multiple food & beverage outlets within the prestigious Wall Street Hotel, driving both creative excellence and operational success. As an integral part of our leadership team, you will be responsible for menu innovation, team mentorship, and financial performance, ensuring a world-class culinary experience across all hotel outlets. We are looking for a chef who thrives in a fine dining, high-volume environment, with a strong grasp of seasonal menu planning, cost control, and operational systems. What You'll Do: Lead & Inspire: Guide and develop a talented team of culinary leaders, fostering creativity and excellence. Drive Culinary Innovation: Develop seasonal, market-driven menus that reflect JF Restaurants' commitment to quality and sustainability. Ensure Operational Excellence: Oversee food and labor management, financial controls, and kitchen systems to maximize efficiency. Elevate Training & Culture: Implement best practices in staff development, training, and kitchen leadership. Maintain High Standards: Ensure all kitchen operations align with health, safety, and quality standards. What We're Looking For: 4+ years of kitchen leadership experience in high-volume, fine dining or luxury hospitality. Proven ability to manage food & labor costs, streamline operations, and drive profitability. Strong mentorship skills with a passion for training and team development. Excellent organizational, time management, and problem-solving abilities. A collaborative and adaptable approach to leadership. Why Join Us? At JF Restaurants, we are committed to fostering a supportive and inspiring work environment where creativity, growth, and excellence thrive. We offer a competitive benefits package to support our team members both professionally and personally: Salary: $130,000 - $150,000 Annually Comprehensive Medical, Dental, and Vision Insurance 401K Retirement Plan Paid Sick & Vacation Days Transit Benefits Exclusive Dining Discounts at JF Restaurants Join us in shaping the future of culinary excellence at The Wall Street Hotel! John Fraser Restaurants is proud to be an Equal Opportunity Employer.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Kalahari Resorts & Conventions is seeking Chefs de Cuisine (2 opportunities): 1) Chef de Cuisine - Double Cut Steakhouse. We are seeking an elevated chef at the top of their game. In this role, you'll be responsible for the culinary operations of our popular signature dining experience. Named for a larger cut of meat, Double Cut is a contemporary steak house with a menu that departs from a classic representation without chasing away traditionalists. Offerings range from classic steaks and seafood to more exploratory items and sushi. 2) Chef de Cuisine - Cinco Niños. In this position, you will be responsible for the culinary operations of our popular Tex-Mex concept. Cinco Niños is a modern Mexican & tequila bar encompassing all the resounding classic flavors as they intertwine with a sizzling plate of pure goodness. You will be involved in training, ordering, and ensuring our concept is the best it can be! Ideal candidates will have culinary expertise, attention to detail, and strong leadership skills. The ability to train, mentor, and motivate a team will be the key to success in this position. Key Responsibilities Kitchen Management - overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency. Cost Management and Inventory control- monitoring the following, labor, inventory, and managing supplies to ensure kitchen is well stocked and minimizing waste. Maintaining high standards and sanitation practices - continuously working to improve the kitchen's efficiency, workflow, and overall quality of food and service. What We're Looking For We require a background of three years progressive culinary experience and three years of management experience. Prior steakhouse experience is required (Double Cut) Tex Mex experience is preferred (Cinco Niños). Basic knowledge of P&L, labor control, & food cost/recipe costing. Prior experience with sushi is preferred (Double Cut). A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

This role is located in Saratoga, Wyoming at our Brush Creek Ranch! $100K - $110K + 12.5% Service Fee + 12.5% STI - Temporary Housing Provided for 90 Days Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live. At Brush Creek Ranch, we take that commitment to the next level-pairing unmatched luxury with authentic Western adventure. Our property is a culinary playground where sustainability meets sophistication, and where the finest ingredients come straight from our own goat program, greenhouse, and Wagyu cattle program. At the Cheyenne Club, we create unforgettable epicurean experiences-think tableside Wagyu grilling, pasta-making classes with our sous chefs, and private whiskey tastings under the vast Wyoming sky. This is your chance to lead a farm-to-table, seed-to-sustainability program like no other, where innovation and heritage meet in every bite. What You'll Do Own the culinary experience. Oversee all aspects of food preparation, guest interaction, and hands-on cooking at Cheyenne Club, ensuring a seamless connection between the kitchen and the guest experience. Embrace sustainability. Utilize Brush Creek's greenhouse, Wagyu cattle, and on-site aging program to craft dishes that reflect the land. Lead and inspire. Mentor a team of passionate culinarians, from sous chefs to apprentices, fostering creativity and excellence in an immersive, dynamic environment. Curate unforgettable menus. Develop seasonal, chef-driven menus that blend classic techniques with innovative, locally inspired flavors. Engage with guests. From hosting intimate chef's table experiences to leading hands-on cooking demonstrations, be the face of our culinary storytelling. Drive financial success. Manage food costs, labor, and inventory while maintaining exceptional quality and operational efficiency. What You'll Bring 5-7 years of experience in high-end, fine dining, luxury resort, or ranch-style culinary operations. Proven leadership in multi-venue or destination dining concepts. You know how to run a sophisticated kitchen while creating an approachable, unforgettable dining experience. Farm-to-table expertise. A deep understanding of sustainability, butchery, fermentation, foraging, and preservation. Guest-facing confidence. You thrive in a setting where guests want to interact with the chef, from fireside chats to hands-on culinary workshops. Creative problem-solving. The ability to pivot and innovate in a remote, ever-changing environment. Financial and strategic acumen. Budgeting, forecasting, and managing labor costs while still delivering five-star quality. What You Can Look Forward To Day 1 Medical, Dental, and Vision Insurance Paid Parental Leave Vacation/Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Hostcare Resources healthcare concierge Leadership development Tuition reimbursement Exclusive discounts on luxury travel, dining, and outdoor experiences At Brush Creek Ranch, we don't just cook meals, we create culinary journeys in one of the most breathtaking landscapes in the world. If you're ready to bring your passion for food, sustainability, and luxury dining to the next level, we'd love to have you on the team. White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

An Executive Chef is responsible for the overall operations of a restaurant kitchen, including menu planning, food preparation, and managing the kitchen staff. What We Offer Responsible for daily operation of high-volume kitchen Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation Ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude” and a hands-on, lead by example management style Estimating food consumption and requisition or purchasing food. Selecting and developing recipes. Ensuring proper equipment operation/maintenance and ensuring proper safety and sanitation. Responsible for training and mentoring Chefs at specified locations Will oversee the implementation of tools, systems and standard procedures at specified locations. Assignments may include covering locations/operations working through a transition in leadership or those that need additional support. While on property this position will assist with all food operations including; cooking, creation of new menu items in collaboration with other leadership team members. This position will also assist in the training and supervision of certain culinary staff at specified locations. May also temporarily fill the role of Executive Chef at a property other than their home store in times of need. Qualifications A minimum of 5 years of Chef management experience in a full service, structured dining establishment Understanding of cost and labor systems that lead to restaurant profitability Knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety Read, write and speak English fluently. Ability to add, subtract, multiply, and divide in all units of measure Demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present

Job Purpose or Objective(s): The Chef de Cuisine - Fine Dining manages the daily operations of the fine dining entity to ensure food quality and guest satisfaction. You will report to the Executive Sous Chef. Primary Tasks: 1. You will cook meals based on established recipes or customer requests and ensure meal quality and guest satisfaction. 2. Oversee fine dining food preparations and expediting of all food that go out to the guests. 3. Coordinate daily specials showcasing culinary skills and meal preparations for all the fine dining venue VIP events. 4. Develop balanced menus focused on a higher quality fine dining cuisine. 5. You will develop fine dining culinary team. 6. Coordinate and establish, with the sommelier, food and wine pairings. 7. Manage kitchen operations including organization of workloads, overseeing the preparation of food, managing inventory levels, and maintaining the cleanliness of the kitchen. 8. Manage quality, cost, waste, and distribution of all foods and other expenses for assigned operation. 9. Monitor work to ensure ServSafe guidelines are being followed. 10. Perform other tasks as may be assigned. Requirements: · Formal training at an accredited culinary institute or equivalent experience · ServSafe Certification · Handle multiple tasks and deploy available resources · Analyze current performance trends and identify leading indicators for future trends · Ability to enhance profitability, sustainability and creativity across all channels according to business strategy · Good interpersonal, customer skills · Have excellent communication skills both written and verbal, with the ability to communicate on different levels to include management, departmental, customer and associate levels · Five (5) years' experience as a Fine Dining Chef in a high volume Casino/Resort, Hotel or major restaurant chain About the Choctaw Nation The Choctaw Nation is the third-largest Indian nation in the United States, with over 200,000 tribal members and more than 11,000 employees. The first tribe over the Trail of Tears, historic boundaries are in the southeast corner of Oklahoma. The Choctaw Nation's vision, "Living out the Chahta Spirit of faith, family and culture," is evident as it continues to focus on providing opportunities for growth and prosperity. Benefits Free gym membership Free access to employee health clinic Free lunch for casino & resort associates Earned wages access once per week for hourly Associates Pet insurance Paid vacation / sick time Medical / Dental / Vision 401(K) with company match College tuition reimbursement Short-term disability, long-term disability, and family leave Employee assistance program Employee prescription program CNO Paid Life Insurance Teladoc On Site Dental Clinics (Jet Dental) On Site Mammogram Services Free diabetes and hypertension monitoring benefit (Livongo) Accolade- Concierge Benefits Program Wellness Program that equals savings on health insurance cost (Virgin Pulse) Maternity Care Program (Benefits provided by the Choctaw Nation are based on employment classification) CNO was selected as a winner in both HRDUS' and Forbes' 2022 "Employer of Choice" competitions: Choctaw Nation of Oklahoma received recognition as one of six Best Places to Work in the United States as selected by HRDUS Choctaw Casinos & Resorts received recognition from Forbes as a Best Employer for Diversity in the Travel & Leisure category. Forbes also recognized the Choctaw Casino and Resorts as one of America's Best Employers for New Graduates.