<h3>Job Description</h3>
Job DescriptionExecutive Chef – East Quogue, NY We are seeking an accomplished and visionary Executive Chef with Michelin-star restaurant experience to lead the culinary program for a high-end, hospitality-driven food and catering operation in East Quogue, NY. This is a rare opportunity for a chef ready to step beyond the traditional restaurant environment and bring their artistry to a dynamic, innovative setting. Responsibilities:
<ul>
<li>Direct all culinary operations, delivering Michelin-level standards of execution, presentation, and creativity.</li>
<li>Design seasonal, high-end menus that highlight locally sourced ingredients and reflect global culinary influences.</li>
<li>Lead, train, and mentor a talented kitchen team, instilling precision, professionalism, and excellence.</li>
<li>Collaborate with ownership and event managers to create bespoke menus for private dining, luxury catering, and exclusive events.</li>
<li>Manage food costs, vendor relationships, and inventory while maintaining uncompromising quality.</li>
<li>Oversee large-scale event execution with the same attention to detail as fine dining service.</li>
<li>Establish and maintain a kitchen culture that reflects passion, innovation, and teamwork.</li>
<li>Ensure adherence to the highest standards of food safety, cleanliness, and organization.</li>
</ul>
Qualifications:
<ul>
<li>Proven experience as an Executive Chef or senior leadership role in Michelin-starred restaurants.</li>
<li>Expertise in modern cooking techniques, menu design, and high-end event execution.</li>
<li>Strong leadership skills with the ability to build and inspire a high-performing team.</li>
<li>Exceptional organizational and time-management skills, particularly in dynamic or event-driven settings.</li>
<li>Financial acumen with a track record of balancing creativity with cost management.</li>
<li>Desire for a unique career move outside of the traditional restaurant grind, with opportunities for creative freedom and work-life balance.</li>
<li>Flexibility to work evenings, weekends, and peak-season events.</li>
</ul>
What We Offer:
<ul>
<li>Competitive salary with performance-based incentives</li>
<li>A unique opportunity to bring Michelin-level cuisine into a high-end catering and hospitality environment</li>
<li>Creative freedom to design and execute seasonal menus and bespoke dining experiences</li>
<li>Collaborative leadership team and supportive work culture</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Vital Root is looking for a Sous Chef. Located on Denver’s bustling Tennyson street, Vital Root is committed to keeping it real. Real ingredients. Real food. Real flavor. It’s a fast-casual approach to the Omnivore’s Dilemma and features bright, plant-based meals that nourish the body and honor the earth. Other Vital pairings include: flavor + wellness, affordable + sustainably-sourced, fast + chef driven, nutrient dense + wholly craveable. And the space? A reformed candy factory now brimming with plants and bathed in light. This Neighborhood locally owned, employee owned, spot is excited to meet you !
 
Salary $60,000-$65,000 Annual
 
Employee Benefits:
<ul>
<li>Medical, Dental, and Vision insurance available (eligibility after 30 days)</li>
<li>Life insurance</li>
<li>401k with 4% safe harbor match </li>
<li>JOON wellness benefit (eligible after 6 months)</li>
<li>ESOP Share Vesting with Tenure (**See Below)</li>
<li>PTO and Paid leave </li>
<li>Employee Meal Stipend</li>
<li>Family meal</li>
</ul>
Vital Root is part of Edible Beats (ediblebeats.com) restaurant group. Edible Beats and its sister restaurants (El Five, Linger, Root Down and Vital Root) are 100% Employee Owned (ESOP aka. Employee Stock Ownership Plan). 
Along with some of Denver’s most forward-thinking concepts and sustainably-sourced cuisine, the key to Edible Beats’ success is a team of passionate, collaborative, and energetic professionals that value connectedness and the desire to constantly evolve.
 
**Q: What is an ESOP (Employee Stock Ownership Plan)?
**A: ESOP means all employees are given ownership interest of the company in the form of company shares. There is no financial commitment from employees to own shares, All shares are earned and distributed to employees based on tenure, compensation and other rules and regulations. 
 
We are seeking manager candidates with a broad background in service styles and concepts, that are vested, career-minded, and looking for their next level; who share the thrill of taking part in the continued success, growth and evolution of a restaurant &amp; company that is well established in Denver’s emerging food, beverage, and entertainment scene.
Candidates must demonstrate integrity in all areas, both personal and professional; and you will be asked to help maintain &amp; evolve a culture of trust and dependability among the staff.
 
Requirements:
<ul>
<li>Support the Executive Chef in the daily operations of the restaurant: </li>
<li>Oversee labor and food cost for back of house </li>
<li>Maintain the established EB culture</li>
<li>Ensure write-ups are documented and distributed accordingly </li>
<li>Assist with conducting reviews on a timely basis</li>
<li>Lead by example in the kitchen and demand the same from all BOH staff. </li>
<li>Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner.</li>
<li>Update relevant prep lists and order guides to ensure proper production and ordering is taking place.</li>
<li>Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu. </li>
<li>Support the Executive Chef with all kitchen related repairs and maintenance.</li>
<li>Bridge the gap between the Executive Chef and the rest of the BOH management team. </li>
<li>Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary.</li>
<li>Assist the Executive Chef with the distribution of all relevant information:
<ul>
<li>Product Mix</li>
<li>Roster Report &amp; Schedule</li>
<li>Order Guides</li>
<li>Prep Lists</li>
</ul>
</li>
<li>Communicate and contribute daily through shift notes and emails.</li>
<li>Execute and overseer high skilled food production:
<ul>
<li>Butchery </li>
<li>Sous Vide </li>
<li>Food Specials</li>
<li>Sauces</li>
</ul>
</li>
<li>Delegate effectively to all members of the BOH. </li>
<li>Identify items needed to utilize for staff meal; minimizing waste while increasing team morale.</li>
<li>Quality check all prepped products and ensure quality and rotation. </li>
<li>Support the Executive chef throughout the hiring process.</li>
<li>Ensure employee coverage by proactively managing the schedule.</li>
<li>Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business. </li>
<li>Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary. </li>
<li>Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner. </li>
<li>Contribute and lead to the success of service. Run stations, expo, and cook food as needed. </li>
<li>Help with invoice inputting and ensuring that our vendors are paid in a timely manner. Support and foster a healthy relationship with the Front of House, both managers and hourly staff.</li>
<li>Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine. </li>
<li>Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an Executive chef. </li>
</ul>
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Casey J’s Tavern is a lively, neighborhood restaurant known for its warm hospitality, scratch-made comfort food, and a commitment to delivering a consistently great dining experience. We are seeking a passionate and skilled Sous Chef to join our culinary team and help lead our kitchen with creativity, precision, and pride.
 
As Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, maintain high culinary standards, and inspire our back-of-house team. This role requires both strong leadership skills and hands-on cooking expertise, ensuring every plate meets our quality expectations.
 
Key Responsibilities
<ul>
<li>Assist in planning and executing seasonal menus that align with Casey J’s Tavern’s concept.</li>
<li>Supervise and train kitchen staff, ensuring proper techniques and safety protocols.</li>
<li>Maintain quality control for all dishes served, with attention to taste, presentation, and consistency.</li>
<li>Ensure compliance with health, safety, and sanitation regulations.</li>
<li>Step into the line as needed to support service during peak times.</li>
<li>Foster a positive, team-oriented kitchen environment.</li>
</ul>
Compensation and Benefits:
<ul>
<li>Competitive starting salary of $70,000 - $75,000</li>
<li>Regular and ongoing opportunities for financial growth</li>
<li>Superb Medical and Dental insurance with a generous employer contribution to both</li>
<li>Paid Vacation and Sick Time</li>
<li>Meal Benefits</li>
<li>Discounts in all of the Serenitee Restaurant Group locations</li>
<li>Excellent Career and Financial Growth!</li>
</ul>
Requirements:
<ul>
<li>2+ years of culinary leadership experience preferred.</li>
<li>Strong cooking skills across various stations and cuisines.</li>
<li>Proven ability to manage and motivate a kitchen team.</li>
<li>Excellent organizational and time management skills.</li>
<li>Knowledge of food safety and sanitation practices.</li>
<li>Passion for hospitality and delivering an exceptional guest experience.</li>
</ul>

<h3>Job Description</h3>
Job Description
Job Listing: Executive Chef
At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: Sodexo Live is seeking an Executive Chef for the Shedd Aquarium, Chicago IL
Unit Description:
Shedd Aquarium is one of oldest and most respected aquariums in North America. The Aquarium cares for more than 32,000 animals, and maintains the most diverse aquatic collection in the world, with more than 1,500 species. Shedd Aquarium welcomes more than 2 million guests annually. Shedd Aquarium is an economic contributor and is the crown jewel of Chicago's cultural attractions.
Job Overview:
The Executive Chef will lead the culinary team in creating innovative and high-quality dining experiences that align with the aquariums mission and enhance visitor engagement. This role requires a passion for culinary arts, strong leadership skills, and a commitment to sustainability and excellence in food service. 
The Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. 
Essential Responsibilities:
<ul>
<li>Develop and execute seasonal menus for the aquariums restaurants, cafes, and catering services, focusing on creativity and quality.</li>
<li>Lead, mentor, and manage the kitchen staff to ensure a cohesive and high-performing team.</li>
<li>Foster an environment of collaboration, learning, and innovation within the kitchen.</li>
<li>Oversee all kitchen operations, including food preparation, presentation, and service.</li>
<li>Maintain high standards of food safety, sanitation, and quality control in accordance with health regulations.</li>
<li>Create special menus and culinary experiences for exhibitions, events, and educational programs.</li>
<li>Collaborate with aquariums staff to align culinary offerings with the aquariums themes and goals.</li>
<li>Develop and manage the kitchen budget, controlling food costs, labor, and waste.</li>
<li>Enhance visitor experiences through exceptional food presentations and service.</li>
<li>Implement sustainable practices in sourcing ingredients and managing waste.</li>
</ul>
Qualifications/Skills:
<ul>
<li>Culinary degree or equivalent experience required.</li>
<li>5+ years of experience in a high-volume kitchen, with at least 2 years in a leadership role.</li>
<li>Previous senior leadership managing a large staff and focus on exceptional client and customer service.</li>
<li>Strong knowledge of current culinary trends and techniques.</li>
<li>Proven financial acumen and experience in budgeting and cost control.</li>
<li>Excellent organizational, communication, and interpersonal skills.</li>
<li>Passion for food, art, and culture, with an ability to create a unique culinary experience.</li>
</ul>
Other Requirements:
<ul>
<li>Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.</li>
<li>Hours may be extended or irregular to include nights, weekends and holidays.</li>
</ul>
Why Join Sodexo Live!?
At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:
<ul>
<li>Health Savings and Flexible Spending Accounts</li>
<li>Life and Disability Insurance</li>
<li>Accident, Critical Illness, and Hospital Indemnity Coverage</li>
<li>Identity Theft Protection</li>
<li>Adoption Assistance</li>
</ul>
Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
 Job Posted by ApplicantPro

<h3>Job Description</h3>
Job Description
Sous Chef – The Wild Thyme Company

At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. With an innovative and fresh approach to catering, we raise the bar for off-premise catering in San Diego. Our award-winning team thrives in a fast-paced, creative, and fun environment where good food, good vibes, and collaboration come together to make every event exceptional.
We are seeking a full-time Sous Chef to join our Culinary Management team. This role calls for a motivated, passionate, and organized leader who thrives in a catering kitchen environment. If you’re the kind of chef who brings both creativity and discipline to the table—and you live by our High 5 Core Values (Respect, Don’t Half-Ass It, Huddle, Crave, and Good Vibes)—we’d love to meet you!
What You’ll Do:
Production
<ul>
<li>Assist in leading and managing our prep/production team and Event Chefs.</li>
<li>Ensure everything leaving the kitchen meets TWTC’s gold-standard quality.</li>
<li>Oversee prep lists, tastings, and event check-outs.</li>
<li>Collaborate with the Executive Chef and team to refresh menus, recipes, and presentation ideas.</li>
<li>Maintain professionalism, order, and a little bit of fun in the kitchen.</li>
</ul>
Purchasing &amp; Inventory
<ul>
<li>Assist Kitchen Production Coordinator with walk-in &amp; freezer organization (pars, product movement, FIFO).</li>
<li>Ensure all products are labeled, dated, and ready for flawless production.</li>
<li>Support the Executive Chef in product ordering and kitchen needs.</li>
</ul>
Training &amp; Development
<ul>
<li>Mentor, train, and inspire kitchen staff to sharpen their skills.</li>
<li>Partner with the culinary leadership team to streamline systems and improve efficiencies.</li>
</ul>
Kitchen Cleanliness
<ul>
<li>Keep a spotless kitchen environment using daily/weekly checklists.</li>
<li>Ensure cleaning and organization are as consistent as the food we serve.</li>
</ul>
Tastings &amp; Events
<ul>
<li>Act as Tasting Chef when needed, ensuring promised items deliver as beautifully as they tasted.</li>
<li>Perform event check-outs—validating counts, reviewing recipes, and ensuring nothing leaves the kitchen less than perfect.</li>
<li>Act as an Event Chef or Event Manager of the Day as needed.</li>
</ul>
What We’re Looking For
<ul>
<li>5+ years of culinary experience, ideally in catering, banquets, or high-volume production.</li>
<li>A strong leader who thrives in a fast-paced, creative, and ever-evolving environment.</li>
<li>Excellent organizational skills—able to juggle prep lists, events, and team needs without dropping the ball.</li>
<li>A passion for food innovation, teamwork, and maintaining always fresh, always ready standards.</li>
</ul>
What You’ll Love About TWTC
<ul>
<li>A dynamic, creative workplace that values team huddles, fresh ideas, and good vibes.</li>
<li>Opportunities to contribute to San Diego’s most exciting events.</li>
<li>A company culture that believes in growth, respect, and never half-assing anything.</li>
<li>The chance to work alongside award-winning chefs in a collaborative environment that celebrates both serious skill and serious fun.</li>
</ul>
How to Apply
If you’re ready to bring your passion, leadership, and culinary creativity to a team that takes food (but not itself) seriously, we’d love to hear from you.
Send us your resume and let’s get cooking!

SOUS CHEF

<h3>Job Description</h3>
Job Description
Oversees all culinary activities, including:
Preparation of meals 
Planning and pricing menu items. 
Ordering supplies, and supervising staff both back and front of house. 
Working closely with owners to build a strong and ever-expanding business
General Accountabilities:
Check the quality of food items to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations.
Check the quantity and quality of received products. Order food and other supplies needed to ensure efficient operation. Supervise and coordinate activities of members engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct team in the preparation, garnishing, and presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs. Prepare foods of all types.
Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as chefs and other team members Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new prepping techniques or equipment to staff. Arrange for equipment purchases or repairs. * The company reserves the right to add or change duties at any time 
Job Qualifications:
Education: Associate's degree in culinary arts Experience: At least 6 years' experience in culinary management 
Some necessary skills:
Excellent verbal and written communication
Management of personnel resources. Critical thinking. 
Good judgment and decision making
Excellent time management 
Company DescriptionBeautiful 25+ seats cafe next to Whole Foods in Downtown Sarasota. Cafe features outdoor herb garden between our light filled kitchen and dining room. 
<h3>Company Description</h3>
Beautiful 25+ seats cafe next to Whole Foods in Downtown Sarasota. Cafe features outdoor herb garden between our light filled kitchen and dining room.

Chef Manager

<h3>Job Description</h3>
Job Description
As a Zuma Sous Chef, you are responsible for supporting the Executive Chef and the Head Chef in all aspects of kitchen operations, including food preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests. You will collaborate closely with the culinary team to maintain high standards of quality, creativity, and efficiency in the kitchen.
Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection.
Life at Zuma
At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values:
Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do
Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
Embrace the Energy - we bring passion and positivity to everything we do
Main Duties
Your key responsibilities will include:
<ul>
<li>Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, to ensure consistency and adherence to quality standards</li>
<li>Train and mentor kitchen staff, including line cooks, prep cooks, and other culinary team members, to maintain high levels of skill, productivity, and morale</li>
<li>Supervise kitchen staff during service periods to ensure smooth and efficient operations, including proper timing of food production and delivery</li>
<li>Manage inventory levels of food and kitchen supplies, and oversee ordering and receiving of ingredients and products</li>
<li>Assist in scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands</li>
<li>Collaborate with the Executive Chef and Head Chef to develop seasonal menus, special promotions, and culinary events, and participate in menu tastings and evaluations</li>
<li>Assist in budgeting and cost control measures, including monitoring food costs, portion control, and inventory management</li>
</ul>
What We Look For
Our ideal candidate embodies our values and the following:
<ul>
<li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li>
<li>A natural team player who is at home working in sync with a large team</li>
<li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li>
<li>2+ years Sous Chef experience or senior culinary position in a high-volume restaurant or hospitality establishment</li>
<li>Culinary degree or equivalent formal training preferred</li>
<li>Must hold a valid health and safety certification as required by local regulations</li>
<li>Ability to work flexible hours, including evenings, weekends, and holidays, as required</li>
</ul>
Benefits
We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. &nbsp;
As part of our team, you’ll enjoy:
<ul>
<li>World-Class training, designed to inspire and educate</li>
<li>Global opportunities, experience hospitality around the globe with our five incredible brands</li>
<li>Health Benefits:&nbsp;Comprehensive Medical, Dental, and Vision insurance to ensure your well-being.</li>
<li>Family Meals are shared daily</li>
<li>Rewards &amp; Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li>
<li>Staff discount,&nbsp;enjoy exclusive discounts across the Azumi group, worldwide!</li>
</ul>
Our Commitment to Inclusivity
We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.&nbsp;
Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage.&nbsp;
 We use eVerify to confirm U.S. Employment eligibility.

<h3>Job Description</h3>
Job DescriptionJob Summary: Produces food products that conform to hotel and ZMC Hotels standards and meet or exceed guest expectations. Practices safe and sanitary work habits. Responsibilities: - Supervise and manage kitchen employees, providing training, guidance, and performance evaluations. - Oversee food preparation and ensure consistency in taste, quality, and presentation. - Maintain inventory levels, place orders for supplies, and manage food costs effectively. - Ensure compliance with health and safety standards, including sanitation regulations and food handling protocols. - Collaborate with hotel management to enhance guest dining experiences and support catering or special events. - Monitor kitchen workflow to optimize efficiency while maintaining a positive work environment. - Stay updated on trends in industry, seasonal ingredients, and new culinary techniques. - Knowledge of fire alarm and evacuation procedures and carry out duties in a safe manner. - Keep the kitchen, pantry, and food storage area clean, safe, and sanitary. - Complete knowledge of all hotel policies, services, and amenities. - Keep confidential the business functions of the company, including, but not limited to, financial status, customer/guest information employee issues, etc. - Maintain effective operational communication with leadership, treat others with dignity and respect. - Complete any special tasks assigned by management. Qualifications: 
<ul>
<li>Highly organized.</li>
<li>Must be able to work the majority of the shift in a standing position, constantly moving, and able to lift 30 pounds.</li>
<li>Strong Guest Service Skills</li>
<li>Must have attention to detail and be customer service oriented.</li>
<li>Ability to communicate satisfactorily with guests, management, and co-workers.</li>
<li>Must be able to climb up and down stairs.</li>
<li>Must be able to bend, reach, kneel, push, and stretch.</li>
</ul>
Benefits/Perks: 
<ul>
<li>Medical, Dental, Paid time off, 401(k) for full-time employees</li>
<li>All employees get discounts on hotels outside of their hotel they work in</li>
<li>Opportunities for bonuses</li>
<li>$250 referral bonus for you and a referred associate</li>
</ul>

Restaurant Chef

<h3>Job Description</h3>
Job Description
-Small batch cooking- all menu items taking less than 10 minutes to prepare. -Taking orders, serving beer, soft drinks, menu items with opening or closing duties depending on shift. -Hours of operation weather dependent (if there's lightning, we are closed) as well as closed every Tuesday unless there is a pre-booked event. -Morning shift 6:30am-2:00pm Afternoon 11:00am-6:00pm -Above minimum wage hourly with cash and credit card tips, also room to grow on pay raise rounds. -Flexible schedule structure, must be able to work weekends. -Cooking experience is preferred but not required. -Staff starting out in F&amp;B has the ability to be promoted to cross train and work shifts on the Beverage Cart. -Paid training included -TABC &amp; Food Handlers required in first 30 days; can be provided.
Company DescriptionSmaller sized overhead with a lot of natural scenery and great relationship with all staff departments. Est. in 2007, the Golf Course has been rated in the top 10 of TX for many years, with a lot of people from all over the U.S. coming to play, utilize our condo packages and refer it to their friends as well. 
<h3>Company Description</h3>
Smaller sized overhead with a lot of natural scenery and great relationship with all staff departments. \r\nEst. in 2007, the Golf Course has been rated in the top 10 of TX for many years, with a lot of people from all over the U.S. coming to play, utilize our condo packages and refer it to their friends as well.

Chef/Server

<h3>Job Description</h3>
Job Description
Jawfish is a brand-new, 170-seat restaurant and lounge opening in&nbsp;Q4 2025&nbsp;inside a newly renovated hotel at&nbsp;11707 NE Airport Way, Portland, OR 97220. We're transforming an old hotel into a beautiful destination, and we're looking for a passionate Sous Chef to lead our kitchen team. JawFish will be a key feature, offering a sophisticated and vibrant atmosphere for both hotel guests and the public.
We're looking for a leader who is excited to help us build a team from the ground up and establish a culture of success and exceptional service. The ideal candidate will be a hands-on manager with a proven track record in lounge operations, team leadership, and great food.
Responsibilities:
<ul>
<li>
Lead and motivate all staff, including hiring, training, scheduling, and performance management.
</li>
<li>
Oversee daily kitchen operations, ensuring smooth service and high standards of quality.
</li>
<li>
Develop and maintain an innovative and enticing culinary program.
</li>
<li>
Manage inventory, ordering, and labor costs to meet financial goals.
</li>
<li>
Create a positive and professional work environment that encourages teamwork and growth.
</li>
<li>
Maintain excellent guest relations and resolve any issues promptly and effectively.
</li>
<li>
Ensure compliance with all health, safety, and sanitation regulations.
</li>
<li>
Collaborate with the culinary and hotel management teams to create a seamless guest experience.
</li>
<li>&nbsp;Determine amount and type of food and supplies required using production systems</li>
<li>Learn menus, recipes, preparation, and presentation.&nbsp;</li>
<li>Comply with established sanitation standards, personal hygiene, and health standards</li>
<li>Correctly prepare all food served following standard recipes and special diet orders</li>
<li>Plan food production to coordinate with meal serving hours so that excellence, quality,&nbsp; temperature, and appearance of food is preserved&nbsp;</li>
<li>Keep work area neat and clean at all times; clean and maintain equipment used in food&nbsp; preparation&nbsp;</li>
<li>Prep all food for next shift and for the following day&nbsp;</li>
</ul>
Qualifications:
<ul>
<li>
Minimum of&nbsp;3 years of experience in kitchen management.
</li>
<li>
Strong leadership, communication, and organizational skills.
</li>
<li>
Deep understanding of lounge operations, including P&amp;L management, inventory control, and staff supervision.
</li>
<li>
Proven ability to train and mentor a diverse team.
</li>
<li>
Enthusiasm for creating a new menu concepts and helping us build it from the ground up.
</li>
<li>
Extensive knowledge of spirits, cocktails, wine, and beer.
</li>
</ul>
Benefits&nbsp;
<ul>
<li>Competitive Pay</li>
<li>Medical Insurance</li>
<li>Dental</li>
<li>Vision</li>
<li>Referral Bonus</li>
<li>Holiday Pay</li>
<li>Matching 401K</li>
<li>Employee Assistant Program</li>
<li>Investment in Career Growth and Tuition Reimbursement&nbsp;</li>
<li>Room Discounts</li>
<li>Employer Paid Life Insurance&nbsp;</li>
</ul>
If you are a driven and creative leader ready to turn this "ugly duckling into a swan" with us, we'd love to hear from you.
 EEOC Statement: Vesta Hospitality provides equal employment opportunities to all individuals based on job-related qualifications and ability without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, veteran status, or any other status or characteristic protected by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.

24,455 chef Jobs