Trabajos sous chef en Austin, TexasCrear alertas

The Sushi Line Sous Chef is responsible for executing the menu and assisting the Executive Chef including preparing meals and aiding in managing/directing the sushi line staff. Responsible for collaborating with the Executive Chef and FOH management team in managing all team members for a cohesive p

Job Description Overview Opportunity: Food & Beverage Director Oversee food and beverage functions and outlets ensuring the division meets established financial and other goals while ensuring the department operates in accordance with established guest service and sustainability standards. Potential Career Path Area Food & Beverage Director – Assistant General Manager – Director of Operations Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Monitor performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction., • Monitor and control food & beverage inventories., • Maintain inventories of related food & beverage equipment., • Monitor and control labor costs., • Maintain cleanliness and sanitation levels to Health Department required ratings at all times., • Manage food preparation., • Organize multiple projects; manage and prioritize multiple tasks and meet deadlines., • Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis., • Implement new menu items that will increase customer satisfaction and perception of value as well as policies and procedures for food and beverage., • Develop and manage the annual food & beverage budget., • Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • Bachelor’s degree or equivalent experience required., • Progressive food and beverage management experience in similar size hotel/venue required. Work Environment and Context • Work schedule varies and may include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It Qualifications Culinary experience a plus Sous Chef or Executive Chef level Operated a beverage department including banquet bar, house bar, and rooftop satellite bars also a plus

Description Summary: 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. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. Skipjack Oyster is Downtown Austin’s newest seafood-focused concept, bringing the charm and tradition of the Carolina coast to the heart of the city. From daily oyster selections and crisp wine pairings to casual bites and comforting coastal dishes, Skipjack offers a fresh take on the raw bar experience in a vibrant, reimagined space at The Westin Austin Downtown. If you're excited about great food, warm service, and being part of something from the ground up, Skipjack Oyster is the place to be. Responsibilities: What You’ll Do • Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations., • Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team., • Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment., • Organize, oversee, and manage food prep operations, including creating menus, recipes, and execution of menu implementation timelines., • Control food costs by monitoring inventory, maintaining portion control, and minimizing waste., • Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement. What You’ll Bring • Strong leadership and organizational skills to oversee culinary operations effectively., • Expertise in developing innovative dishes while maintaining consistency and quality across all operations., • A collaborative approach to working with the front-of-house team to enhance guest experiences., • A passion for coaching, developing talent, and delivering exceptional guest experiences., • An associate’s degree in culinary arts or business administration is preferred., • Active unexpired Food Handler Manager Certification required at time of hire. Other information: What You Can Look Forward To • Medical, Dental, and Vision Insurance starting on Day 1, • Paid Parental Leave, • Unlimited Referral Bonuses, • Vacation and Paid Time Off (PTO) with rollover, • Tuition Reimbursement, • Complimentary and Discounted Rooms, • Leadership development opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. #TX200

Executive Chef or Executive Sous Chef leadership experience in high-volume, chef-driven restaurants. We're excited to open our newest location in Austin and are looking for an Executive Chef to help lead our opening team and create an exceptional dining experience from the ground up. As Executive Ch

This is a great opportunity for someone who wants to grow into a sous chef role while working closely with an experienced chef in a small, quality-driven kitchen. Supporting the chef with daily production, prep lists, and station setup. Communicating clearly with the chef and kitchen team.

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify in Florida, North Carolina, and Tennessee. Equal Opportunity Employer

Job Description About Grand Living Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do. About the Position The Sous Chef is responsible to enhance the overall Resident experience by assisting the Executive Chef through the provision of exceptional oversight and culinary training to kitchen employees. The Sous Chef assists Executive Chef with supervising and coordinating culinary activities for all dining venues: Bistro, Casual, Formal, Luminations® memory care, and Club Room, as well as, special events and private functions. This is to be handled in The Sterling Touch® professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Sous Chef position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies. Qualifications and Requirements The Sous Chef must possess the following knowledge, skills, and abilities: • College or Culinary School Degree, required., • Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities., • Three or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience., • Scratch cooking experience, required., • Sauté and broiler experience, preferred., • ServeSafe certification, preferred., • Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests., • Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.), • Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time., • Ability to lift or carry, push, or pull up to 50 pounds., • Ability to perform all essential functions within varying temperature ranges. Benefits For the Sous Chef, we offer competitive compensation & full benefits package for full-time employees including a generous new Paid Time Off (PTO) program of 3 weeks PTO in year 1, 4 weeks in second year. Insurance options and a 401K that matches up to 4% with a 5% contribution. PTO at lesser rates for part-time staff. A high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), workout & spa facilities for resident and staff use. Equal Employment Opportunity At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.

Job Description Sous Chef JOB DESCRIPTION Reports to: Executive Chef Supervises: Lead cooks; all Line Prep Cooks; Dishwashers Position Summary: Assist the Executive Chef, Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the Club. Supervise food production staff, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. This is a full time, salaried position; however, hours will vary based on scheduled events. Position Characteristics: A successful Sous Chef must be intimately familiar with all the activities of the kitchen. He/she will prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. The Sous Chef is responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. The Sous Chef will help with menu planning, maintaining safety/sanitation standards, and inventory and supply management. Must have a flexible schedule and the ability to work weekends and most holidays, reliable transportation, positive attitude, culinary expertise, and a genuine desire to exceed expectations of all members and guests. Essential Job Functions: including but not limited to • Prepare food and directly supervise kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes, • Oversee a staff of line prep cooks; help mentor, coach and train the culinary team, • Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production; assumes complete charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef - Monitors spending to ensure it remains within budget and takes corrective action where necessary to help assure that financial goals are met, • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability, • Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment, • Prepare reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef, Executive Sous Chef, • Assist in the development of training and the provision of professional development opportunities for all kitchen staff, • Consult with dining service staff during daily line-ups; assists in food procurement, delivery, storage and issuing of food items, • Assist in maintaining security of kitchen equipment, food, and supply inventories, • Expedite food orders during peak service hours, • Supervise, train and evaluate kitchen personnel, • Close kitchen nightly, ensure security and cleanup, close-down procedures Additional Responsibilities and Job Requirements: • Personally work in any station as assigned by the Executive Chef, Executive Sous Chef, • Help plan energy conservation procedures in the kitchen, • Coordinate buffet presentations, • Checks mise en place before service time and inspect presentation of food items to ensure that quality standards are consistently met, • Report all member/guest complaints to the Executive Chef and assist in resolving complaints, • Review employees’ timecards to ensure compliance with posted schedules, • Submit ideas for future goals, operational improvements, and personnel management to Executive Chef, Executive Sous Chef, • Attend meetings/trainings as required, • Maintain a positive, professional manner at all times, • Show initiative and enthusiasm while assisting and directing staff (MATCH: Membership comes first; Attitude is always positive; Teamwork; Challenge - go above and beyond; Honesty – always do the right thing), • Ability to both take and give direction Preferred Education and/or Experience: Must have a minimum of two years kitchen management experience AND a minimum of two years in the role of Sous Chef. Must have a City of Austin Certified Food Managers Certificate. Priority for previous fine dining and private Country Club experience. Should be an experienced, motivated culinary professional with years of kitchen experience and a formal culinary school education. Must be a dedicated, creative, and determined Sous Chef with the patience to deal with staff and members effectively. Must have excellent communication skills, a teamwork mentality, and excellent food knowledge in banquet and a la carte service. Appearance and Grooming: All employees are required to follow the guidelines set forth by the associate handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements. Language Skills: Ability to speak clearly and concisely to maintain proper, effective communication with members and staff; excellent verbal skills are required for overseeing the Club’s line prep cooks and working with the Executive Chef. Reasoning Abilities: Be able to problem-solve; be flexible. Establish and uphold effective working relationships with others. Work quickly and accurately, both independently and as a part of a team. Exercise good judgment, perform detailed tasks; understand, follow, and give verbal and written instruction. Physical Demands: This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds. Work Environment: The noise level in the workplace is usually moderate, characteristic of fine dining restaurants or country clubs. The work environment is comparable to other food service industries and restaurant environments, but may include atypical or extraordinary conditions. Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to be performed for this role at Westwood Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, a compliance rule for federal and state positions. Listed requirements are representative of the necessary skills and abilities to perform this job successfully. Employee must possess these essential abilities to perform the assigned position proficiently. Continued employment remains on an “at-will” basis.

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As Chef de Partie you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to Cook positions to ensure a consistently high level of productivity., • In conjunction with the Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of standards and expectations., • Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Report tardiness and unsafe work practices immediately to the Chef on duty., • Responsible for operating your station including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Liaise daily with Chefs to keep open lines of communication regarding guest feedback., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Follow kitchen policies, procedures and service standards., • Other duties as assigned. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team., • Ability to focus attention on guest needs, remaining calm and courteous at all time. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling, lifting., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job DescriptionA national upscale restaurant group is searching for a strong back of house leader. The Sous Chef should have prior high volume upscale dining experience and the ability to foster a climate of service and execution at a very high level. The company has a very structured and systems driven culture and looking for a leader who can hold a team accountable while creating and positive work climate. 100% scratch kitchen, excellent compensation, benefits, and culture with great growth potential.

Job Description Salary: $65,000 - $70,000 Other Forms of Compensation: Where Passion Meets Purpose - and Careers Come Alive At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. "I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job SummaryWolfgang Puck Catering is seeking a collaborative and passionate Sous Chef to support a high-profile technology client in Austin. This role is an exciting opportunity to contribute to a dynamic food program that includes a busy café, catering services, and hospitality experiences designed to deliver restaurant-quality dining in a corporate environment. As Sous Chef, you will partner with the Executive Chef to ensure exceptional food quality, operational excellence, and a positive team culture. You'll play an important role in daily kitchen operations, menu execution, catering support, team development, and maintaining the high culinary standards that define the Wolfgang Puck Catering experience. This position is ideal for a culinary professional who enjoys working in a fast-paced environment, mentoring team members, and creating memorable dining experiences for guests and clients.Key Responsibilities • Partner with the Executive Chef to support the daily operation of the café, catering program, and back-of-house culinary team., • Coordinate and participate in food preparation, production, and service while maintaining consistency and quality standards., • Assist with menu planning, seasonal offerings, and culinary innovation that aligns with client preferences and operational goals., • Support the successful rollout of new menus, culinary initiatives, and promotional programs in collaboration with culinary and marketing teams., • Ensure food is prepared, presented, and served according to company standards for quality, freshness, and guest experience., • Lead by example while coaching, training, and developing culinary team members., • Create and distribute production sheets and support efficient kitchen workflows., • Partner with front-of-house and catering teams to ensure seamless execution of meetings, events, and special functions., • Assist with purchasing, inventory management, and food cost control initiatives., • Help manage labor efficiency, waste reduction, and overall operational performance., • Maintain compliance with food safety, sanitation, HACCP, and health department regulations., • Foster a positive, inclusive, and collaborative team environment centered on hospitality and continuous improvement.What We're Looking For, • Experience supporting culinary operations within restaurants, catering, corporate dining, hotels, hospitality venues, or other quality-focused foodservice environments., • Previous leadership or supervisory experience with a passion for coaching and team development., • Strong culinary knowledge with an understanding of current food trends, seasonal ingredients, and presentation standards., • Ability to balance multiple priorities while maintaining attention to detail and service excellence., • Experience with production planning, ordering, inventory management, and food cost awareness., • Strong communication and organizational skills., • Knowledge of food safety, sanitation, and HACCP procedures., • Comfort working in a client-facing environment where hospitality and professionalism are highly valued., • Proficiency with Microsoft Office and basic culinary management systems., • Approximately five or more years of culinary experience, including experience in a supervisory or leadership capacity., • Experience supporting workplace dining, corporate catering, or high-volume café operations., • ServSafe Certification or equivalent food safety certification preferred., • Experience delivering high-quality food and hospitality services in fast-paced environments. Apply to Wolfgang Puck Catering today! Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyWPC.pdf Req ID: 1553666 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionSous Chef The Reserve at Lake Austin — The Reserve at Lake Austin | Austin, TX Love to make a difference in the lives of seniors? At The Reserve at Lake Austin, we are guided by our Core Values—Compassion, Communication, Commitment, and Creativity—which shape how we care for residents, support families, and work together as a team. What Solera Offers You A growing company with opportunities for career advancement Immediate pay access — no more waiting for payday Tuition reimbursement to support your professional growth Comprehensive medical benefits with discounted gym memberships Dental, vision, life, and disability insurance 401(k) retirement plan with company match Paid holidays and paid time off Employee Assistance Program (EAP) Perks and employee discount programs Supportive, team-oriented workplace culture The Sous Chef supports the Director of Culinary Experience in all aspects of the community’s culinary operations. This hands‑on leader ensures consistently high‑quality dining experiences for residents, guests, and team members by executing menus, upholding food safety and sanitation standards, coaching the team, and delivering exceptional hospitality. Sous Chef Key Responsibilities Kitchen Leadership & Supervision Serve as second‑in‑command; assume leadership in the Director’s absence Supervise and coordinate daily activities of line cooks, prep cooks, and dishwashers Provide hands‑on instruction on cooking techniques, portion control, and plating Lead daily pre‑service meetings (menu highlights, safety reminders, service goals) Ensure all culinary team members follow community policies and professional standards Culinary Execution & Food Quality Plan and prepare meals according to established menus and standardized recipes Maintain exceptional standards for flavor, consistency, and presentation Prepare menu items to meet therapeutic/nutritional guidelines and physician orders Monitor production for accuracy and timely service; conduct tastings and quality checks Food Safety & Sanitation Maintain strict adherence to ServSafe® standards and all local/state regulations Oversee proper receiving, storing, labeling, and rotation (FIFO) of all food and supplies Keep equipment and work areas clean, organized, and in good working order Participate in inspections and implement corrective actions promptly Administrative & Operational Support Assist with ordering, inventory management, and cost control to minimize waste Maintain production records, temperature logs, and required documentation Collaborate on new menu items, seasonal offerings, and special event menus Support staffing and scheduling to ensure efficient coverage Resident & Guest Experience Model a culture of hospitality and customer service excellence Engage with residents in dining rooms to gather feedback and elevate satisfaction Address food‑related concerns promptly and professionally Teamwork & Professionalism Foster a positive, respectful, team‑oriented environment Support cross‑departmental collaboration for seamless service Uphold a professional image in appearance, communication, and behavior Perform other duties as assigned by the Director of Culinary Experience Sous Chef Qualifications 2+ years of progressive culinary experience, including supervisory duties; senior living, healthcare, or hospitality environment preferred Formal culinary training or certification preferred Strong knowledge of cooking methods, kitchen equipment, and food production standards Proven ability to lead, train, and motivate a culinary team Ability to follow standardized recipes, portion guidelines, and menu cycles for regular and therapeutic diets Excellent time management, organization, and composure in a fast‑paced environment Strong written and verbal communication skills; sound judgment under pressure High level of integrity and genuine compassion for older adults and their families ServSafe® / Food Handler certification (or ability to obtain and maintain upon hire) Compliance with applicable health requirements, including the annual influenza vaccination (medical/religious exemptions considered per policy and law) The Reserve at Lake Austin is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law. #IND123

Job Description Overview Position Chef & B Reporting Relationship General Manager FLSA Status Exempt Position Summary: The Chef & B will administer, direct, manage and control the total operations of the food and beverage division — including the kitchen — to include purchasing, production, presentation and quality of food; hiring, training and development of employees; quality preparation, prompt and courteous service, efficient administration and profitability in all outlets, producing the highest quality food standards using excellent culinary skills. Core Responsibilities: • Efficiently supervise, guide and train all F&B associates and kitchen associates in the food and beverage discipline, ensuring constant focus on timing, portions, food quality, service, and sanitation/cleanliness., • Schedule, evaluate and direct all food and beverage personnel, including kitchen, utility, and sanitation, providing disciplinary action if necessary., • Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs., • Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Ensure safe food handling protocols are followed at all times., • Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas., • Establish, direct and review liquor procedures to ensure adequate security and accountability., • Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses., • Manage kitchen to adhere to OSHA and Food Handling Regulations., • Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories and Executive Committee meetings., • Drive financials through creation of menus, specials and promotions and design of menu items, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the food and beverage areas of the hotel., • Coach and counsel associates, including managers. Develop Sous Chefs to further leadership roles., • Other duties as assigned to ensure effective operation of the overall hotel. Knowledge, Skills, and Competencies: • Prior experience in Food and Beverage leadership role, with proven record of success; minimum 3 years' experience as Sous Chef or Executive Chef, including record of menu design and recipe creation., • Knowledge of federal, state and local laws and regulations as it relates to food handling, food production and liquor, ensuring food and beverage staff have all been trained in responsible alcohol service., • Strong business communication and presentation skills, both verbal and written, • Proven leadership experience, • High work ethic and self-initiative, • Strong computer skills in Microsoft Suite, • Some travel may be required, • Regular attendance according to established guidelines, • May be required to work varying schedules to reflect the business needs of the property, • Must possess basic computational ability, • Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions, • Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times, • Ability to participate in, and at times lead departmental and/or hotel team meetings Physical Requirements: • Sit, stand and walk for varying lengths of time, often for extended periods of time, • Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds, • Good communication skills, both written and verbal, • Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability, • Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.

Job DescriptionBenefits: • Health insurance, • 401(k), • Employee discounts, • Wellness resources Position Summary Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience. Essential Duties and Responsibilities Execute recipes set forth by the CDC or Sous Chef Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Demonstrate familiarity of Omakase style dining Report to each shift on time and prepared to work: o Attend work with a positive and helpful attitude Complete prep and execute service in line with company standards. Counter/ guest service (attitude of hospitality) Adhere to all product safety standards General product storage and usage Maintaining clean and orderly prep and service station Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Minimum Qualifications (Knowledge, Skills, and Abilities Proficiency in savory or garde - manger techniques Maintaining clean and orderly restaurant and kitchen Maintaining a positive, safe, and enjoyable work environment Be able to clearly communicate during service. Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to lift 35lbs. Be able to bend, twist, reach, lift or stoop to retrieve or move product. Be able to work in decreased light. Be able to work in enclosed spaces. This position receives tips !!!

Situated in Downtown’s Second Street District, Austin Proper Hotel and Residences is an iconic luxury destination just steps from Lady Bird Lake, ACL Live, and the city’s best shopping. With expressive interiors by Kelly Wearstler and culinary concepts by McGuire Moorman Lambert Hospitality, the hotel offers 238 design-forward rooms and suites, a rooftop pool, immersive wellness experiences, and menus built around local farms, vibrant produce, and nutrient-rich ingredients. Wellness, design, and culture, seamlessly woven into every stay. The Peacock Mediterranean Grill is Austin Proper's ground floor restaurant and lobby bar, serving breakfast, lunch, and dinner, as well as in-room dining. The menu draws inspiration from Mediterranean traditions, offering colorful, loosely plated dishes that are wholesome, vibrant and made for sharing, all prepared without seed oils for a lighter, cleaner dining experience. In the lobby, the sprawling bar offers a full dining experience across indoor and outdoor lounge areas, while guests can also enjoy views of Shoal Creek from the Peacock’s patio and private dining room balcony. Position Overview The Chef de Cuisine is responsible for the overall operation of the kitchen within The Peacock. This includes managing daily food preparation and production, ensuring quality control, menu development, kitchen staff management, and maintaining food safety standards. The Chef de Cuisine is the creative and operational leader of the kitchen, driving both culinary innovation and excellence in execution. This role requires a strong culinary background, leadership skills, and the ability to work collaboratively across various hotel departments to deliver exceptional dining experiences for guests. Essential Job Duties & Responsibilities Kitchen Operations & Management • Oversee and direct the daily operations of the restaurant’s kitchen, ensuring that all food is prepared and presented according to the highest culinary standards, • Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring that they follow the kitchen’s established procedures, recipes, and safety protocols, • Maintain smooth kitchen operations during service, coordinating the kitchen team to ensure timely food preparation and delivery during peak dining hours, • Ensure that kitchen equipment is well-maintained and functioning optimally, coordinating repairs and maintenance as needed, • Ensure that all dishes are prepared according to recipes, with precise portion control and high-quality presentation Menu Development & Culinary Creativity • Collaborate with the Executive Chef to develop, plan, and execute seasonal menus, incorporating fresh ingredients and local flavors, • Ensure the creation of new, innovative menu items that align with the restaurant’s culinary concept and guest expectations, • Regularly review the restaurant’s menu to ensure consistency, balance, and appeal to guest preferences, • Work with the Executive Chef on pricing strategies, ensuring that food costs are managed effectively while maintaining menu quality, • Keep track of food trends and adjust the menu accordingly, providing guests with creative and memorable dining experiences Staff Management & Development • Lead, motivate, and manage kitchen staff, providing direction and supervision to ensure productivity and a high level of performance, • Train new staff and develop existing team members through ongoing coaching, feedback, and skill-building opportunities, • Conduct regular performance evaluations for kitchen staff, addressing any performance issues or areas for improvement, • Foster a positive, collaborative work environment, ensuring open communication between the kitchen team and other hotel departments, • Assist in managing kitchen labor costs by scheduling staff based on business needs, adjusting for peak and off-peak times Quality Control & Consistency • Ensure that food leaving the kitchen consistently meets the restaurant’s quality standards for taste, appearance, and portion size, • Continuously monitor food preparation methods, ensuring they meet established standards for quality, consistency, and presentation, • Address any issues related to food quality or preparation immediately, troubleshooting problems to maintain standards, • Conduct regular checks of all dishes before they are served to guests to guarantee consistency and quality Food Safety & Hygiene • Maintain the highest standards of cleanliness and hygiene in the kitchen, ensuring compliance with local health regulations and safety standards, • Ensure that all kitchen staff adhere to food safety protocols, including proper food handling, storage, and sanitation practices, • Perform regular inspections to ensure the kitchen, equipment, and food storage areas meet health and safety guidelines, • Lead by example in following food safety and sanitation procedures, including the management of food waste and preventing contamination, • Ensure that proper allergen controls and dietary restrictions are communicated and respected in food preparation Inventory & Cost Control • Oversee inventory management, ensuring the kitchen has the necessary supplies without overstocking or creating excess waste, • Work closely with the Executive Chef and purchasing team to manage food orders, track food usage, and adjust orders as needed to maintain cost controls, • Regularly audit inventory to ensure that stock levels are accurate and inventory loss is minimized, • Monitor food costs and adjust recipes, portion sizes, or menu offerings to maintain profitability while delivering exceptional guest experiences, • Assist in the preparation of food cost reports and budgets for the restaurant, identifying opportunities for cost savings without compromising quality Collaboration & Communication • Work closely with the front-of-house staff to ensure smooth service and clear communication regarding menu items, guest requests, and dietary restrictions, • Participate in regular meetings with hotel management, including marketing and sales teams, to align on restaurant promotions, events, and guest experience goals, • Coordinate with the banquet or event team to ensure that large events or group bookings are well-served, including special menus or dietary accommodations, • Ensure that the restaurant’s culinary vision is aligned with the overall brand of the hotel and supports the hotel's broader goals Guest Experience & Satisfaction • Lead the team in delivering an exceptional culinary experience for guests, ensuring that food quality, service speed, and presentation are always of the highest standard, • Address guest feedback or concerns promptly, ensuring any issues related to food quality or preparation are handled professionally and efficiently, • Work with the front-of-house team to accommodate special dietary needs, preferences, or allergies to ensure guest satisfaction, • Continually evaluate guest feedback and adjust kitchen operations, menu items, and food offerings to improve the overall dining experience Education and/or Experience • Culinary degree or equivalent experience in high-end culinary operations, • 5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant, • Strong background in managing kitchen staff, developing menus, and overseeing high-volume culinary operations, • Experience in managing food costs, budgeting, and inventory control, • Proven track record of delivering exceptional food quality and guest satisfaction Skills/Specialized Knowledge • Exceptional culinary skills with expertise in both traditional and modern cooking techniques, • Strong leadership abilities with the capacity to motivate and manage a diverse team, • In-depth knowledge of kitchen operations, food safety standards, and local health regulations, • Excellent communication skills, with the ability to work collaboratively with kitchen and front-of-house teams, • Ability to work under pressure, multitask, and maintain composure during high-volume service periods, • Creativity in menu design, with a passion for culinary innovation and trends, • Strong problem-solving skills, with the ability to troubleshoot kitchen issues efficiently and effectively, • Proficiency in kitchen management software, POS systems, and Microsoft Office Suite Why Join Proper Hospitality At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together. Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper). We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests. Our Commitment: Building the Best Place to Work Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically. At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together, for our guests and for one another.

Job Description Salary: $70,000/Yr-$80,000/Yr What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1554464 Flik Hospitality Group HILARIA KWAKUMEY [[req_classification]]

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Wellness resources We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. We are looking for a Sous chef to help us run a Michelin-starred caliber restaurant. Qualified Sous chefs are candidates who have experience organizing and running a high-end concept, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests and helping to create a Michelin-caliber experience. This is a leadership position. This position reports to the Chef de Cuisine Qualifications : • Supervisory experience (required), • Tasting menu experience with a minimum 5 courses, • Previous Sous Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 3 years’ experience working in a professional and hospitality-driven restaurant., • Certified in all safety, sanitation, and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time, • Be able to reach, bend, stoop, and frequently lift up to 50 pounds., • All employees must maintain a neat, clean, and well-groomed professional appearance., • Ability to problem solve in real time., • Ability to lead a team with little to no guidance. Essential functions and responsibilities: • Create a communicative, professional, and respectful relationship with the CDC, General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in the correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Be able to manage service in the absence of the CDC, • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Attend all scheduled employee meetings in the absence of the CDC and bring suggestions for improvement., • Assist with inventory and purchasing responsibilities on a daily and monthly basis, • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner, such as uploading invoices and sending End of Day communications in the absence of the CDC, • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Travel Travel may be expected for this position.

Job Description If you're a chef who wants creative input, leadership responsibility, and the opportunity to influence culinary direction, this role offers all three. This is not a role where the Executive Chef simply follows an established menu. You will have a meaningful voice in seasonal features, menu development, recipe creation, culinary standards, and future menu direction. The goal is to give the right chef room to be creative while maintaining the operational discipline required to deliver consistent results across multiple locations. Your responsibilities will include: • Lead daily BOH operations across both locations, • Develop seasonal menus, features, and new dishes, • Maintain scratch cooking standards and recipe consistency, • Establish plating, preparation, and execution standards, • Recruit, train, coach, and develop kitchen leadership, • Build strong and accountable culinary teams, • Manage food cost, labor cost, inventory, and purchasing, • Create and manage kitchen schedules, • Analyze food cost and inventory performance, • Improve kitchen systems, efficiency, and profitability, • Maintain food safety and sanitation standards, • Work closely with restaurant leadership to elevate the guest experience, • Remain hands-on during service when needed, including prep, line, and expo Required • Culinary degree from an accredited culinary program, • 5+ years of Executive Chef experience, • High-volume, full-service restaurant experience, • Strong scratch cooking background, • Proven food and labor cost management experience, • Strong understanding of inventory and purchasing, • Demonstrated ability to recruit, develop, and retain culinary teams, • Excellent communication and organizational skills, • Strong problem-solving and decision-making ability, • Comfortable leading from the front during service Preferred • Multi-unit culinary leadership experience, • Experience overseeing multiple kitchens or concepts, • Seasonal menu development, • Menu engineering, • Experience developing Sous Chefs and other culinary leaders What You'll Receive • Lucrative base salary, • Performance bonus tied to food and labor cost performance, • Medical, dental, and vision insurance, • 401(k) with company match, • Paid time off, • Gym reimbursement, • Career advancement opportunities, • Meaningful creative influence over culinary direction This Could Be the Right Move If... You're an Executive Chef who has mastered the basics and is ready for broader responsibility without giving up the kitchen. You enjoy scratch cooking. You develop people. You understand food and labor costs. You can step into service when necessary, but you also know how to build systems that allow your team to succeed without you doing everything yourself. If that sounds like you, apply today! \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials. The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations. We are looking for people who love the extortionary, not the ordinary. NOW HIRING RESTAURANT KITCHEN MANAGERS As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: • 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Familiarity with restaurant management software, like Aloha/Toast, • Good math and reporting skills, • Customer service attitude, • Communication and team management abilities, • Availability to work within opening hours (e.g. evenings, holidays, weekends), • High school diploma; additional certification in hospitality is a plus We can offer you: • Medical, Dental, and Vision, • Paid Vacation, • Monthly food allowances to use at an of our locations., • Leadership Development Program, • Quarterly Outings We are an Equal Opportunity / Verify Employer. The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description TC4 & Co., the team behind The League Kitchen & Tavern, Tony C’s, and Tony C’s Pizza & Beer Garden — Cousin Louie’s. At Cousin Louie’s, third-generation chef, Louis Ciola III, features some of his favorite family recipes alongside hand-made pasta and Italian specialties made fresh daily in a timeless casual atmosphere. We are looking for people who love the extortionary, not the ordinary. NOW HIRING RESTAURANT KITCHEN MANAGERS As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: • 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Familiarity with restaurant management software, like Aloha/Toast, • Good math and reporting skills, • Customer service attitude, • Communication and team management abilities, • Availability to work within opening hours (e.g. evenings, holidays, weekends), • High school diploma; additional certification in hospitality is a plus We can offer you: • Medical, Dental, and Vision, • Paid Vacation, • Monthly food allowances to use at any of our locations., • Leadership Development Program, • Quarterly Outings We are an Equal Opportunity / Verify Employer. We are a full service restaurant concept that has growth opportunities in a casual dining restaurant environment. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description At Tony C’s, third-generation restaurateur, Tony Ciola, features some of his favorite family. Tony C’s Coal Fired Pizza, a New York Style Pizza, prepared in Austin’s original and only coal fired ovens just like the first pizzerias in America. Together, Tc4 owns and operates multiple award-winning restaurants in the Austin area, including Tony C’s. By Joining the Tc4 & Co family you will not only gain a wealth of hospitality experience but have the opportunity to create a deep rooted career in a dynamic and growing industry. NOW HIRING RESTAURANT KITCHEN MANAGERS As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Requirements: • 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Familiarity with restaurant management software, like Aloha/Toast, • Good math and reporting skills, • Customer service attitude, • Communication and team management abilities, • Availability to work within opening hours (e.g. evenings, holidays, weekends), • High school diploma; additional certification in hospitality is a plus We can offer you: • Medical, Dental, and Vision, • Paid Vacation, • Monthly food allowances to use at an of our locations., • Leadership Development Program, • Quarterly Outings We are an Equal Opportunity / Verify Employer. Tony C’s Coal Fired Pizza is a full service restaurant concept that has growth opportunities in a casual dining restaurnat environment. Start at $65k to $70k per year, based on experience. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job DescriptionDescription: At Texas Card House, we are dedicated to providing the highest quality of service to our guests. We take pride in delivering memorable, positive experiences for every one who walks through our doors. We are seeking a highly experienced, team-oriented Executive Sous Chef to support culinary leadership and drive operational excellence across our kitchen program. Reporting directly to the Corporate Chef, this role plays a critical leadership position in daily kitchen operations, weekly scheduling, menu costing, recipe development, and team training. Our culture prioritizes kindness, accountability, professionalism, and mutual respect. We believe strong kitchens are built on strong teams, and strong teams are built through supportive leadership. Key Responsibilities Kitchen Leadership & Culture • Serve as second-in-command within the kitchen and act on behalf of the Corporate Chef when necessary., • Lead and mentor kitchen staff with professionalism, patience, and a team-first mindset., • Foster a culture of accountability, respect, and continuous improvement., • Model positive communication and conflict resolution. Operations Management • Oversee daily kitchen operations to ensure efficiency, consistency, and excellence in execution., • Develop and manage weekly staff schedules, balancing business needs with responsible labor management., • Maintain compliance with all food safety, sanitation, and operational standards., • Monitor ticket times, prep levels, and service execution. Menu Development & Cost Control • Collaborate with the Corporate Chef on menu development and seasonal adjustments., • Lead recipe development and standardization, including yields, portion control, and plating standards., • Perform detailed menu costing and pricing analysis to maintain target food cost percentages., • Assist with inventory control, ordering systems, and vendor relationships. Training & Performance Standards • Train and develop all kitchen positions to meet and exceed operational expectations., • Conduct hands-on culinary training and ensure adherence to standardized recipes and procedures., • Participate in hiring, onboarding, performance reviews, and corrective action when necessary., • Build bench strength through cross-training and professional development. Work Environment • Casino gaming environment with noise, bright lights, and high-energy atmosphere., • Professional kitchen environment involving exposure to heat, fast-paced conditions, and strict food safety standards. Benefits • Medical Insurance (**Available to Full-Time Employees only), • Dental & Vision Insurance, • Employee Discounts (Gym, Food, Merchandise, and more!), • Flexible Schedules Equal Opportunity Employer Texas Card House is proud to be an Equal Opportunity Employer with a global culture that embraces diversity. We are committed to providing an environment free of unfair discrimination and harassment. We do not discriminate based on age, race, color, gender, sexual orientation, religion, nationality, disability, pregnancy, marital status, veteran status, or any other protected category. If you require any accommodations during the application process or while performing any job duties, please inform us so we can ensure equal access. Requirements: • Minimum 3–5 years of progressive kitchen leadership experience (Sous Chef or Executive Sous Chef level preferred)., • Proven experience in high-volume or quality-driven kitchen environments, • Strong background in scheduling, food cost control, and recipe costing systems., • Demonstrated success leading teams with a positive, structured, and respectful management style., • Strong organizational, administrative, and communication skills., • Culinary degree or equivalent professional experience preferred. Core Leadership Expectations • Lead with integrity and emotional intelligence., • Treat team members with kindness and consideration while maintaining high standards., • Take ownership of kitchen performance, morale, and results., • Be solution-oriented and proactive in identifying operational improvements. Physical Requirements • On-site, in-person role., • Mobility: Ability to stand, walk, and move around the kitchen for extended periods, including bending, stooping, and reaching to prepare food., • Dexterity: Ability to use kitchen tools and equipment (e.g., knives, stoves, ovens) with precision and control., • Vision: Ability to read recipes, monitor food preparation, and ensure food is cooked to proper standards., • Hearing: Ability to hear and respond to kitchen staff, equipment signals, and customer orders in a noisy environment., • Communication: Clear verbal communication with kitchen staff, servers, and managers to ensure accurate and timely food preparation., • Endurance: Ability to work efficiently during long shifts, including handling multiple tasks and high-pressure situations., • Lifting: Ability to lift and carry items weighing up to 50 pounds, including ingredients, pots, and pans., • Heat: Ability to work in a hot kitchen environment with exposure to ovens, stoves, grills, and other heat sources., • Cold: Ability to work in cooler or refrigerated areas, handling cold food storage and ingredients., • Environment: Ability to work in a fast-paced, noisy, and often crowded kitchen setting with varying temperatures (hot and cold) and noise levels., • Reasonable Accommodations: TCH will provide reasonable accommodations for qualified individuals with disabilities to perform the essential duties of the role. License/Certification • Active Food Handler Certification (Required), • Active TABC (Required)

Job Description Actively seeking a talented Restaurant General Manager and an Executive Chef for a New Restaurant Opening! $$ Hiring ALL positions, Executive Chef, General Manager, Restaurant Manager & Sous Chefs! Iconic Company, Upscale Vibes! AMAZING Opportunity with a GREAT company! This company boasts an impressive portfolio of upscale dining concepts with a great reputation. This is your opportunity to grow in your career! The Restaurant General Manager & Restaurant Manager will: · Have 5+ years of upscale management experience · Have excellent wine knowledge · Have New Restaurant Opening experience · Ensure the utmost quality and consistency in food and service · Have a passion for building, training, and leading a strong team · Maintain the restaurant’s revenue, profitability, and quality goals The Executive Chef & Sous Chef will: · Have 5+ years of upscale management experience · Have scratch kitchen experience · Ensure the utmost quality and consistency in food and service · Have a passion for building, training, and leading a strong team · Maintain the restaurant’s revenue, profitability, and quality goals Company/Career Highlights: · Opportunities to grow with this and other concepts in the company! · Some of the best benefits in the country! · Be proud of where you work! · Outstanding discounts across all concepts and properties. WOW! This opportunity will not last long! APPLY TODAY! \nCompany Description With 32 years in the recruiting industry and offices nationwide, EHS RECRUITING COMPANY has placed thousands of candidates nationally and internationally. EHS recruiters are career specialists who give our candidates first access to the best opportunities and partner to elevate and expedite the hiring process. We look forward to partnering with you! With 32 years in the recruiting industry and offices nationwide, EHS RECRUITING COMPANY has placed thousands of candidates nationally and internationally. EHS recruiters are career specialists who give our candidates first access to the best opportunities and partner to elevate and expedite the hiring process. We look forward to partnering with you!

Job Description Line Cook JOB DESCRIPTION Who we are: Westwood Country Club is a premier family-oriented athletic club located in central Austin that provides a variety of quality services and activities for the recreation and dining needs of members. Line Cook Position Summary: Prepare items required for workstation according to par sheets or instructions from the Chef team. Prepare all assigned products in workstation during service. Prep special food items as assigned by the Sous Chef or other superiors. This is a non-exempt, hourly position. OPEN AVAILABILITY REQUIRED Compensation: Starting wage is $21.00 hourly with possible overtime; based on experience, skills, and abilities. Essential Job Functions: including but not limited to Maintain a clean, sanitary environment to ensure compliance with local and state health codes. Prepare and cook all food according to recipes and guidelines established by the Executive Chef. Enforce and abide by all established country club policies pertinent to kitchen operations. Assist with preparation of all other food products as needed. Prepare or assist in the preparation of employee meals as needed. Keep workstations and equipment clean; return soiled utensils and small wares to proper areas. Consistently use safe and sanitary food handling practices, handle leftover food items appropriately. Fully restock station before leaving at the end of a shift. Participate in prep for banquets as needed. Carry out other duties/tasks as assigned by Sous Chef and Executive Chef. Rotation between our other kitchens as needed to meet demand, is required. Preferred Education and/or Experience: Minimum of one year of experience cooking in a professional kitchen environment; Texas Food Handlers’ Safety Certificate. Benefits: Generous paid time off program Excellent health care benefits 100% company paid 401K match program Access daily to our employee meal program and lounge Averaging 40 hours/week with possible overtime Flexible schedule Physical Demands: This position requires standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding/carrying, twisting/turning, reaching, climbing stairs/ladders, sitting. Employee will have the ability to lift at least fifty (50) pounds on a consistent basis. Must be able to stand and work in a hot, humid and sometime loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment, while maintaining accuracy. E-Verify: E-Verify compares information from your Form I-9, Employment Eligibility Verification, to records available to the U.S. Department of Homeland Security and the Social Security Administration. If the information matches, you are eligible to work in the United States. If the information does not match, you will not be allowed to continue employment at Westwood Country Club. E-Verify compara la información de su Formulario I-9, Verificación de Elegibilidad de Empleo, con los registros disponibles en el Departamento de Seguridad Nacional de EE. UU. y la Administración del Seguro Social. Si la información coincide, usted es elegible para trabajar en los Estados Unidos. Si la información no coincide, no se le permitirá continuar trabajando en Westwood Country Club.

Job Description Line Cook - Full Time Péché | 208 W 4th St Join the vibrant team at Péché, a fast-paced full-service restaurant known for its dedication to quality and exceptional hospitality. As a Line Cook, you will play a key role in our kitchen, working closely with our Chef and Sous Chef to deliver delicious meals in a dynamic environment. This position offers the opportunity to grow your culinary skills while contributing to a team that values creativity and excellence. Key Responsibilities • Food Preparation: Assist the Chef and Sous Chef in preparing high-quality dishes, ensuring all ingredients are fresh and properly handled., • Kitchen Operations: Maintain cleanliness and organization of the assigned station, adhering to food safety and sanitation standards., • Food Safety: Monitor food storage and preparation areas to ensure compliance with health regulations. Requirements • Previous experience in a line cook or kitchen staff role preferred., • Knowledge of food safety practices and kitchen operations., • Ability to work efficiently in a fast-paced kitchen environment., • Strong teamwork and communication skills. Schedule This is a full-time position with flexible scheduling to meet the needs of our restaurant and staff. Why You'll Love Working Here • Work in a supportive and collaborative environment with a passionate hospitality team., • Opportunity for professional growth and development in the culinary field., • Be part of a restaurant that values quality ingredients and exceptional service. Join the Team If you are a dedicated and skilled line cook looking to advance your career in a thriving restaurant, we would love to hear from you. Apply today!

Job Description The role… At Soho House, a Lead Pastry Cook is responsible for ensuring the kitchen runs smoothly, preparing pastries, cakes and other food and sauces, and assisting head chefs with service. As a Lead Pastry Cook, you thrive in fast-paced environments and positively influence fellow members of the team to remain calm during a busy service.. A successful Lead Pastry Cook is a critical member of the team due to the diverse and specialized skill set and proven ability to deliver top-quality dishes. Main Duties • Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments., • Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost., • Overseeing wastage, cooking temps and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company., • Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals., • Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks., • Support Executive Chef and Executive Sous with end of shift reports and handover sheets., • Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10., • Influencer and positive under pressure and provide a welcoming work environment that increases staff moral., • Train and educate new and existing team members on "Cook House"., • Daily responsibilities also include the preparation of food items in the pantry, fry station, and other areas of the kitchen as well as adhering to allergy requests and specific alterations to dishes., • Performs other duties as assigned by Supervisor or Manager. Required Skills/Qualifications • Minimum of 3 years kitchen experience and proven leader within previous teams, • Proven ability / experience to manage all stations on the line, • Food handler's certificate, • Strong communicator, collaborator and motivator with ability to build professional relationships with all leaders and kitchen team, • Proactive, team-player who can work well independently as well as on a team, • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Ability to multitask and work in a demanding, fast-paced environment, • Possess a level of creativity to create recipes from scratch Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Family Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job Description Overview Opportunity: Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus • Follow recipes to prepare food items accordingly., • Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat., • Prepare appetizers, salads, or cold dishes., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Bake breads, rolls, or other baked goods., • Portion, arrange, and garnish food for pick up by server or deliver to guests., • Maintain clean and sanitized work areas such as cutting boards, counters and work spaces., • Secure and store food items properly., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow safe food handling procedures., • Follow guidelines related to sustainability practices related to HHM’s EarthView program., • Practice safe work habits and wear protective safety equipment., • Ensure overall guest satisfaction., • Perform other duties as requested by management. Your Background and Skills • High School diploma preferred., • Previous culinary experience or equivalent training required., • Department of Health Sanitation certificate may be required. Work Environment and Context • Work schedule varies and may include working on holidays, weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As a Cook you will display an openness and willingness to learn all things pertaining to your professional development., • Provide full cooperation to the Sous Chef and Chef de Parties on duty to ensure the highest level of production., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Follow kitchen policies, procedures and service standards., • Ensure all EHC and Servesafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Actively share ideas, opinions and suggestions in daily shift briefings., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure storeroom requisitions are accurate., • Other duties as assigned. What is in it for you: • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Previous experience in the Culinary field required., • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team., • Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Demands This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling., • Occasional ascending or descending ladders, stairs and ramps. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

White Lodging - - Responsibilities: Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence; Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing

Fairmont Hotel - - Responsibilities: Follow recipes and standards; Assist Sous Chef and Chef de Parties; Maintain cleanliness of kitchen; Monitor food quality and tasting; Manage storeroom requisitions accurately.

White Lodging - - Responsibilities: Lead daily BOH operations and act as Sous Chef in training in the absence of the Sous Chef; Mentor and collaborate with Entry Level Cooks, Line Cooks, apprentices, and stewards; Ensure adherence to F&B procedures, health department regulations, and food safety gu

White Lodging - 701 E 83rd Avenue - Responsibilities: Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence; Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and steward

White Lodging - - Responsibilities: Serve as a Sous Chef in training and perform full duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards; Follow company F&B procedures, health department regulations, and federal guidelines; Ass

White Lodging - - Responsibilities: Serve as a sous chef in training and oversee all back-of-house operations in the absence of the sous chef; Mentor and collaborate with entry level cooks, line cooks, culinary apprentices, and stewards; Follow company F&B procedures, health department regulations,

White Lodging - - Responsibilities: Lead kitchen operations and BOH leadership; Mentor and coordinate line cooks and culinary staff; Maintain food quality and safety standards; Enforce recipes, portions, and cost controls; Lead in absence of sous chef.

White Lodging - - Responsibilities: Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence; Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Schedule: Part Time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration. #IND123

Job DescriptionDescription: Join the Sushi Roku Team - Now Hiring Sushi Sous Chef! Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept brings together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go-to destination for tastemakers from Los Angeles, Orange County, Las Vegas, Austin, TX and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Austin. WHAT YOU'LL DO A Sushi Sous Chef is trained in Japanese cuisine and prepares different kinds of rolls in our sushi restaurants. Responsibilities include preparing sauces, selecting ingredients, storing food, managing food stock, creating menus, designing sushi plates and working to fulfill all orders within quality standards. YOUR KEY RESPONSIBILITIES • Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety., • Have an extensive knowledge of our restaurant’s food offerings and beverage program., • Possess a strong familiarity with food service regulations and proper food handling procedures., • Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency., • Follow proper plate presentation and prepare garnishes for all dishes., • Stock and maintain sufficient Levels of food products at line stations to assure a smooth service period., • Sterilize all utensils, instruments and equipment used in sushi preparation before every use., • Handle, store and rotate all products properly (FIFO = First-In, First-Out)., • Perform station opening/closing and side work duties for each shift., • Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures., • Expected to continue self-education of food trends through networking, books and periodicals., • Embody and deliver on exceptional service and hospitality.Requirements: WHAT WE ARE LOOKING FOR: • 2 years of previous experience in a high-end, high-volume restaurant., • Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques., • Ability to multi-task and work efficiently under pressure., • Strong communication skills, both with guests and teammates., • A positive, upbeat attitude with a strong work ethic., • Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant., • A valid Food Handler Card must have upon hire)., • Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role., • Must be 18 years or older. WHY SUSHI ROKU? • Opportunities for growth and advancement within a leading restaurant group., • Competitive pay and great benefits., • Work in a vibrant, fun, and fast-paced environment. Ready to join a team that’s changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest! Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! The Dishwasher is responsible for ensuring that all dishes, utensils, and kitchen equipment are cleaned and sanitized to the highest standards. This role involves maintaining a clean and organized dishwashing area, supporting kitchen staff with their needs, and contributing to the overall efficiency of the kitchen operations. Reports to the Kitchen Manager, Sous Chef or Executive Chef. Day to Day: • Operate dishwashing machines and hand wash dishes, pots, pans, utensils, and glassware., • Ensure items are cleaned, sanitized, and dried before returning to their storage area., • Maintain cleanliness and organization of the dishwashing area, including proper disposal of waste and recycling., • Assist kitchen staff by providing clean and sanitized equipment and utensils as needed., • Help with food preparation tasks and other kitchen duties as assigned by the Chef or kitchen supervisors., • Monitor and restock cleaning supplies and report any maintenance issues or equipment malfunctions., • Follow all health and safety guidelines, including proper handling and sanitation procedures for all kitchen equipment and dishwashing chemicals., • Ensure compliance with all relevant regulations and standards, including those related to food safety and cleanliness., • Participate in regular cleaning tasks, such as sweeping and mopping floors, and cleaning kitchen appliances and surfaces., • Assist with organizing and storing kitchen supplies and equipment., • Support fellow employees and contribute to a positive team environment., • Be proactive in assisting members and guests ensuring delivery of the 3-steps of service., • Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery., • Complete additional duties as assigned by management. Additional Duties: • Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management., • Follow all company, club, and department policies, procedures, and instructions., • Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff., • Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same., • Take the initiative in personal and professional growth and maintain any required certifications relevant to your role., • Address and resolve challenges using available resources, working with regional and corporate teams to support club operations., • Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success., • Wear a clean, neat uniform that meets club standards. Preferred: • High school diploma or equivalent., • Prior experience in a dishwashing or kitchen support role., • Proficient communication skills with the ability to follow instructions accurately. Must be able to stand, walk, and perform physical activities for extended periods. Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. Able to lift, carry, push, and pull up to 100 lbs. occasionally. Effective communication skills, including talking and hearing, with sufficient visual acuity. Dishwasher, Kitchen knives (1-5 lbs.), Pots, pans, and other food storage containers (5 - 50 lbs.), Mop and Mop Bucket (5-20 lbs.), Trash Cans (10-50 lbs.) Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: • Medical, dental, and vision coverage, • Life insurance, • Short-term and long-term disability insurance, • 401(k) retirement savings plan, • Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Remington Hospitality - - Responsibilities: Supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing on timing, portions, food quality and sanitation/cleanliness; Ensure the standards pertaining to storage, rotation, production, po

White Lodging - - Responsibilities: Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations; Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team; Uphold strict standards

True Food Kitchen - - Responsibilities: Open and close the line and conduct line checks; Hire and develop back-of-house staff and manage schedules; Collaborate on P&L through cost control and labor management; Coordinate with FOH for adherence to guidelines; Oversee EcoSure and health inspections.

Goodwin Recruiting - - Responsibilities: Oversee day-to-day culinary operations in the kitchen; Ensure freshness and quality of ingredients; Execute menu recipes and plate presentation; Maintain high-volume, fine-dining standards; Support open availability including weekends and holidays.

White Lodging - - Responsibilities: Support the Chef in developing and representing all Food, Beverage, and Service of the Department.

Eddie V's Prime Seafood - 9400 B Arboretum Boulevard - Responsibilities: Support the Executive Chef in leading a team of culinary professionals; Deliver high-quality, great tasting food while ensuring proper food safety and sanitation procedures; Contribute to building top line sales and guest count

Starwood Hotels - - Responsibilities: Lead kitchen operations and supervise staff; Oversee food prep and line staff; Manage inventory and kitchen costs; Ensure sanitation and safety standards; Support 24-hour operation readiness.

White Lodging - - Responsibilities: Lead daily food preparation in assigned areas; Assist with interviewing, hiring, training, and managing culinary staff; Uphold cleanliness and sanitation standards; Organize and oversee food prep operations and menu implementation; Control food costs and minimize

Goodwin Recruiting - - Responsibilities: Lead and inspire a high-performing culinary team in a fast-paced, upscale environment; Ensure consistent, high-quality execution of menu items with impeccable plate presentation; Oversee daily kitchen operations, focusing on organization, cost control, and p