94 jobs found

Executive Sous Chef Needed in Fremont, Nebraska Salary 50 to 60k Send your resumes to Job Summary - Serve as "second-in-command" of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises 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 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules Send your resumes to OR Call or Text

Executive Chef - Beachfront Restaurant & Event Venue $80-90K, bonus, benefits, 401K, etc. Bethany Beach, DE Nestled along the serene coastline of Bethany Beach, DE, our beachfront restaurant and renowned event venue are seeking an experienced and dynamic Executive Chef to lead our culinary team. This role combines the thrill of managing high-volume service with the artistry of curating exquisite menus for weddings, private events, and elevated dining. You'll play a pivotal role in shaping unforgettable experiences, all while delivering exceptional quality and consistency. Our ideal candidate is a seasoned professional with a keen ability to operate in a fast-paced, high-volume environment while exceeding guest expectations. Experience managing large-scale events, especially weddings, is a hard requirement, as this position demands a unique blend of creativity, leadership, and precision. If you thrive in dynamic settings and are ready to make a significant impact at one of the area's top coastal destinations, this opportunity is tailored for you. Key Responsibilities Develop and execute menu concepts for both the à la carte restaurant and large-scale private events, including weddings. Oversee kitchen operations to ensure high-volume service runs smoothly without compromising quality standards. Recruit, train, and motivate a talented culinary team to excel in execution and maintain a hospitable atmosphere. Partner with event coordinators to craft custom catering menus that align with client expectations and venue reputation. Monitor food costs, drive profitability, and establish relationships with premium suppliers for optimal ingredient sourcing. Maintain compliance with food safety regulations and ensure that health codes are consistently met. Employee Benefits Competitive salary with performance bonuses tied to event success and guest satisfaction. Full health, dental, and vision insurance. Paid time off including holidays, plus additional vacation incentives during off-peak months. Professional growth opportunities, including access to exclusive culinary training programs. Discounted dining and event bookings across affiliated properties. Qualifications Minimum of 5 years of Executive Chef or senior-level leadership experience, including high-volume service. Proven track record planning and overseeing large-scale events, with an emphasis on weddings. Culinary degree or equivalent professional accreditation from a recognized institution. Strong organizational and communication skills to collaborate with front-of-house staff, event planners, and clients. A passion for mentoring culinary talent and fostering a supportive, high-performance culture within the kitchen. This is your moment to take the lead. If you're a highly skilled Executive Chef who thrives in high-pressure environments and has a passion for creating culinary magic for large events, including weddings, we're looking for you. Elevate your career and redefine the Bethany Beach dining and event experience. For immediate consideration, send your resume to

Location: Baltimore, MD Salary: $90,000 - $120,000 Benefits: Health, Dental, Vision, PTO, Relocation Assistance A premier catering company in Baltimore, MD, is looking for an Executive Catering Chef to lead their team. Non-Negotiables: 8+ years of culinary experience, with at least 4 years in a leadership role Catering or high-volume event experience strongly preferred Culinary degree from an accredited institution Strong leadership and organizational skills Proven ability to develop creative, seasonal menus Passion for hospitality and delivering exceptional guest experiences Responsibilities: Develop unique, trend-forward menus that align with client expectations Partner with ownership and executives on budgeting and cost control Oversee food safety and sanitation compliance Recruit, train, and mentor a high-performing kitchen team Act as the culinary face of the company at catered events Manage inventory, storage, and operational efficiencies

Manages and oversees the handling of all food and supplies. Manages food-purchasing and equipment maintenance. Directs all employees involved in receiving and storage of food and non-food supplies. Works with all suppliers to ensure that all product specifications and contract pricing is met and maximized. Works with TUHS system standard team developing product specification for TUHS health system. Coordinates all food production. Directs all employees involved in production of food for patient, retail and catering operations. Develops menus and recipes and prepares production schedules. Suggests service and presentation models. Participates in policy decisions and overall management of the Nutrition Services Department. Philadelphia Food Safety Certification required within 60 days after date of hire with valid receipt of payment in the interim. Education Associates Degree : in Culinary Arts (Required) Experience 5 Years experience in the hospitality field including sauté, cuisine style experience and demonstrated strong culinary and management experience. (Required) License/Certifications SERVSAFE - ServSafe Certification (Required) PFSC - Phila Food Safety Cert (Required)

Location : Chicago, IL Salary : $90,000-100,000 + bonus Benefits : M/D/V PTO Authentic Italian restaurant looking for a top tier Executive Chef to lead the team in a culinary driven restaurant. Requirements : Hands on "knife in hand" Executive Chef, someone already in the role Understanding of labor and food cost Italian cuisine experience Responsibilities : Take full ownership of back-of-house operations, including menu development, team culture, and execution. Exercise creative freedom to design seasonal, elevated menus that reflect your culinary point of view. Manage food and labor costs with precision and integrity, driving profitability without compromising quality. Inspire and mentor a dedicated culinary team to consistently deliver dishes that exceed guest expectations. Ensure the highest standards in food safety, consistency, and presentation.

Executive Sous Chef - Catering Division Urick Concessions & Catering is seeking a highly motivated and experienced Executive Sous Chef to lead and manage our growing Catering Division. This role requires an organized self-starter with the ability to work independently while maintaining the highest standards. As the Executive Sous Chef, your primary responsibility will be BOH catering operations- planning, coordinating and executing multiple events simultaneously. You will assist with developing new catering menus and concessions event menus. Our events vary from corporate meetings, sporting events, consumer shows, weddings, banquets, you name it! Every week is different! Key Responsibilities Work closely with the Catering Team on planning, preparation, and execution of all catering events. Develop creative and customized menus tailored to client needs while maintaining cost efficiency and quality standards. Oversee all aspects of food production for catering, ensuring consistency, presentation, and timely delivery. Train and supervise kitchen staff to ensure smooth operations and adherence to company standards. Monitor food costs, labor efficiency, and profitability for the catering division. Ensure compliance with health and safety regulations in all aspects of food handling and preparation. Qualifications Proven experience as an Executive Sous Chef or similar role with a focus on catering or banquet operations. Culinary degree or equivalent preferred but not required if accompanied by extensive experience. Exceptional organizational skills with the ability to manage multiple events simultaneously. A self-starter with strong problem-solving skills who thrives in an independent work environment. Strong leadership abilities with experience training and managing kitchen teams. Excellent communication skills. In-depth knowledge of food safety regulations, sanitation practices, and operational best practices. Why Join Us? At Urick, we are passionate about creating memorable experiences for our clients through exceptional catering services. Joining our team means becoming part of a company that values creativity, independence, and professionalism while offering opportunities for growth in a supportive environment. If you are passionate about food, thrive in a fast-paced environment, and excel at managing multiple projects, we want to hear from you!

Job Title: Executive Chef Location: Charleston, SC Salary: $90,000 - $100,000 per year We are seeking an experienced and creative Executive Chef to lead the culinary team at a premier hotel restaurant in Charleston, SC . This is an exciting opportunity for a passionate and hands-on chef to showcase their culinary expertise in a dynamic and fast-paced hotel dining environment. Key Responsibilities: Lead and manage all kitchen operations, ensuring efficiency, consistency, and high-quality food production across all hotel dining outlets, including the restaurant, room service, and banquet operations. Develop and execute a creative, seasonal menu that aligns with the hotel's concept and brand standards. Train, mentor, and oversee kitchen staff, fostering a culture of teamwork and excellence. Maintain strict food safety and sanitation standards, ensuring compliance with health regulations. Manage inventory, food costs, and vendor relationships to optimize profitability. Collaborate with hotel management, including Food & Beverage and Banquet teams, to ensure seamless service and guest satisfaction. Stay up to date with industry trends and continuously innovate culinary offerings. Qualifications: Minimum 5+ years of experience as an Executive Chef or Senior Sous Chef in a high-volume, full-service hotel or resort restaurant. Strong leadership, communication, and organizational skills. Expertise in modern and traditional cooking techniques, with a focus on fresh, locally sourced ingredients. Ability to manage a fast-paced kitchen while maintaining consistency and quality. Experience overseeing multiple dining outlets, including banquets, in-room dining, and catering. Financial acumen, including experience managing food costs, labor, and budgeting.

Executive Sous Chef Location: Washington, VA Salary: $110,000 - $120,000 Benefits: Medical, Dental, Vision, 401(k) We are seeking a talented and motivated Executive Sous Chef to join the culinary leadership team at a prestigious fine dining Michelin-starred venue in Washington, VA. This is a unique opportunity for a passionate chef to work in a world-class kitchen, collaborating with top industry professionals to deliver an exceptional dining experience. Key Responsibilities: Assist the Executive Chef in all aspects of kitchen operations, ensuring excellence in culinary execution. Oversee daily kitchen activities, including food preparation, production, and presentation. Supervise, train, and mentor kitchen staff, fostering a culture of teamwork and high performance. Maintain high standards of food quality, consistency, and presentation. Monitor and manage kitchen inventory, food costs, and waste control. Ensure compliance with health, safety, and sanitation regulations. Collaborate on menu development and seasonal offerings. Uphold the restaurant's commitment to excellence in hospitality and service. Qualifications: Proven experience as an Executive Sous Chef in a fine dining or Michelin-starred restaurant. Strong leadership, communication, and organizational skills. Expertise in culinary techniques, menu planning, and kitchen management. Ability to work in a high-pressure, fast-paced environment. Passion for creativity, innovation, and delivering exceptional guest experiences.

Job Description: Executive Pastry Chef Position Overview We are seeking a highly skilled and creative Executive Pastry Chef to lead the pastry operations of our esteemed establishment. This is a leadership role that combines pastry artistry, innovation, and operational expertise to deliver exceptional quality desserts and baked goods. The ideal candidate will have a proven record of creating memorable dessert experiences, effectively managing a team and optimizing culinary operations to align with business objectives and volume. Key Responsibilities Oversee Pastry Operations: Direct all aspects of the pastry and baking processes, from planning to execution, ensuring operational efficiency and high standards of excellence. Menu Development: Design and implement innovative, seasonal, and visually stunning dessert menus that complement the dining experience and reflect the brand's vision. Team Leadership: Recruit, train, mentor, and inspire a team of pastry chefs and bakers, fostering a collaborative and high-performing kitchen environment. Quality Control: Maintain consistency in taste, presentation, and quality of pastry items, conducting regular inspections to ensure compliance with internal and external standards. Cost and Inventory Management: Monitor food costs, control waste, and manage inventory to achieve budgetary goals without compromising quality. Stay Ahead of Trends: Research industry trends and incorporate modern techniques and trends into the pastry program, while respecting the brand's culinary identity. Ensure Compliance: Uphold and enforce food safety standards, hygiene regulations, and workplace safety practices. Maintain documentation to comply with local health authorities. Qualifications and Experience Culinary Expertise: Formal culinary training, with a focus on patisserie or baking. A certification in pastry arts is highly desirable. Proven Leadership: A minimum of 5-7 years in management within high-end establishments. Strong experience in team management and cross-department collaboration is essential. Creative Vision: Demonstrated ability to craft unique and appealing desserts using traditional and modern techniques. A portfolio of previous creations may be requested during the interview process. Operational Savvy: Strong understanding of cost control, budgeting, and inventory management. Proficiency in managing labor schedules and productivity metrics. Food Safety Knowledge: Up-to-date knowledge of food safety protocols, HACCP standards, and sanitation practices. Exceptional Communication Skills: Ability to communicate effectively with team members, senior leadership, and vendors. If interested in this position, please send a resume to

Salary Range: $100,000 - $110,000 Annually City Experiences is seeking a Executive Chef for our operation in San Francisco and Berkeley. About You: This person will be adaptable, dynamic, and embody City Experiences' RESPECT Service System. About the Opportunity: The City Executive Chef will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. Essential Duties & Responsibilities: Cruise Execution Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically: Direct the efforts of the kitchen staff Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills Identify and deliver skills training needs for all kitchen staff Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation Establish department priorities and execute against them based on long-term vision Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines Maintain close liaison between the kitchen and other departments including the front-of-the house Recommend and execute approved programs that improve the level of service and product quality Execute other projects as assigned by management Kitchen Team Management Recruit new kitchen staff when necessary to fill vacant positions Deliver training of all new kitchen staff Schedule kitchen staff according to staffing matrix Adhere to Company's performance management guidelines for all discipline and termination situations Recommend appropriate compensation packages within company guidelines Provide and direct development/career growth plans for each kitchen staff members Provide performance reviews of all full-time kitchen staff Recommend the promotion of kitchen staff members Develop positive working relationships with other department heads and peers Develop strong teamwork within the staff Help develop and execute shipmate incentive programs Guest Service Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention Implement and maintain effective safety programs in conjunction with the Operations Department Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements Administration Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs Ensure adequate stock by conducting accurate inventories Purchase all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed Recommend cost savings that are consistent with company objectives Process all invoices in a timely manner to maximize corporate rebate program Administer payroll system including scheduling, checking, transmitting and processing Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability Schedule kitchen staff work periods to achieve maximum payroll efficiency Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements Purchases all Headquarters specified items Responsible for overall food quality reporting for the city Other duties as assigned Requirements & Qualifications: High school diploma or equivalent required Minimum of ten (10) years of total kitchen experience in full-service/banquet, high volume environment required Five (5) years' kitchen management experience plus either minimum two (4) years' formal culinary training or two (4) years' additional kitchen experience in a full-service/banquet, high volume environment Knowledge of health department sanitations codes & requirements Must have ServSafe Certification Proper food handling & preparation procedures Ability to read, write, and speak English to comprehend and communicate job functions Ability to communicate effectively in oral and written form Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines Ability to establish and maintain effective working relationships Finger/hand dexterity in order to operate food machinery Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule Able to work in confined spaces and perform duties within extreme temperature ranges Stand, walk, and/or sit continuously perform essential functions for an extended period of time Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation Proficient computer skills including Microsoft Office applications (especially Word & Excel & Outlook) About Us: City Experiences' passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. The RESPECT Service System embodies City Experiences' mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. The Company is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law. Additionally, we encourage all qualified applicants including those with past arrest or conviction records to apply. The Company participates in the E-Verify program in certain locations.

AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k

AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!

About the Company We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of menu design, client presentation, food science understanding, and executive presentations to clients. As an Executive Chef, you will be responsible for creating exceptional dining experiences, ensuring the highest quality of food, and delivering outstanding client service. This individual will be responsible for overseeing 130+ employees. Relocation Package - We will not offer a Relocation Package for this role Start Timeline - Ideal Candidate will be able to start by end Of April/ First two weeks of May Responsibilities Menu Design: Develop innovative and diverse menus that showcase creativity, culinary expertise, and a deep understanding of different cuisines and dietary preferences. Constantly update and refine menus to keep them fresh and appealing. Client Presentation: Collaborate with our sales and event planning teams to create custom menus and presentations tailored to each client's specific needs and preferences. Deliver engaging and persuasive client presentations to showcase the culinary vision for their events. Food Science Understanding: Possess a thorough understanding of food science principles, including proper cooking techniques, food safety standards, and ingredient interactions. Implement best practices to ensure the highest quality and consistency of dishes. Executive Presentations to Clients: Articulate the culinary vision and concepts effectively to executive-level clients, demonstrating a strong command of culinary techniques and the ability to align their preferences with our offerings. Culinary Leadership: Lead and mentor the culinary team, fostering a positive and creative work environment. Provide guidance and feedback to ensure the team's growth and development. Vendor Management: Establish and maintain relationships with food and equipment vendors, ensuring the availability of high-quality ingredients and culinary tools. Budgeting and Cost Control: Manage food costs, inventory, and kitchen expenses to achieve financial targets while maintaining quality standards. Quality Assurance: Maintain high standards of food preparation and presentation, conducting regular quality checks to ensure consistency and adherence to company standards. Qualifications Mandatory prior 3-5 years of experience working in a hotel or similar environments as a Chef or Executive Chef Must be able to work weekends and some evenings, if necessary Education in culinary arts/hospitality management is mandatory. Proven experience as an Executive Chef or in a similar culinary leadership role. In-depth knowledge of menu design, culinary trends, and a passion for creating innovative dishes. Strong presentation and communication skills, capable of engaging clients and executive stakeholders effectively. Extensive understanding of food science, cooking techniques, and food safety protocols. Demonstrated ability to lead and inspire a culinary team. Excellent organizational and time management skills. Budgeting and cost control expertise. A culinary degree or equivalent qualification is preferred.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO : Ensuring the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house and the entire venue. Assists in the decision-making process for interviewing, hiring, and training new applicants. Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members. Works with GM to create job performance reviews. Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability. Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing. Participates in reviewing the venue's monthly Profit & Loss statement. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Demonstrated financial acumen with P&L statements, and labor models is desirable. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills. Excellent written and verbal communication skills required. Ability to work under pressure and meet deadlines. Must have good positive energy throughout the day. Must be able to read the computer monitors and print legibly. Must be able to bend, kneel, sit, and/or stand for extended periods of time. Must be able to move quickly through work and set the pace in the office. Must be able to push and lift up to 40 lbs. Small to Medium office environment. Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment. 5-25% Local Travel (United States). Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required. Maintain a professional, neat, and well-groomed appearance adhering to Company standards. Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner. Ability to maintain a high level of confidentiality. Ability to handle a fast-paced, busy, and somewhat stressful environment.

About the Company: Our client is a nationally recognized full-service experiential caterer and hospitality group. They seek every opportunity to integrate meaningful guest experiences, providing culinary excellence in an immersive and memorable atmosphere. Their approach has built a stellar reputation based on honesty and integrity, consistently refusing to compromise on quality. Their team-driven culture complements their award-winning services, from artisanal culinary to artistic presentation, thematic delivery, and multisensory experiences. Our client's core values are Dedication, Collaboration, Service Excellence, and Trustworthiness. About the Role: The ideal Executive Sous Chef will be an energetic and self-motivated leader with a strong background in fine dining catering. They will possess a balance of culinary expertise and managerial acumen, able to maintain high operational standards while fostering a positive and supportive team culture. Their leadership style will be rooted in mentorship, with a deep commitment to developing the next generation of culinary talent. This individual will have a strong passion for exceptional food, a dedication to client service, and a drive to contribute to the continued success and growth of our client. Responsibilities: Oversee daily production by working closely with the Executive Chef and Sous Chefs, while demonstrating and upholding our clients standards and policies Accurate and structured recipe breakdown and recipe adherence for multiple off-site events per week, regular quality control for consistent taste and excellence Conceptualize, develop, train, and execute diverse menus at off-site events for a wide range of client preferences and dietary restrictions Ensure minimal waste to ensure cost-effectiveness and profitable while maintaining exceptional quality and health code standards. Demonstrate exceptional communication and leadership traits, training and developing all BOH staff Qualifications: 4-7 years minimum leading high-performing teams in the same or similar function, a passion for culinary excellence in fast-paced off-site catering environments. Strong leadership and interpersonal skills with the ability to inspire, motivate, and develop teams Exceptional written, organizational, and time management skills, a keen attention to detail, natural understanding of recipe breakdowns for high-volume catering operations In-depth knowledge of menu and recipe creation, food cost control, purchasing, and inventory management Professional, enthusiastic, responsible, and dependable team player Pay range and compensation package: Generous salary and benefits package Location: Costa Mesa, CA

The ideal candidate is a seasoned chef with a background in high volume, multiple outlets, banquet operations as well as fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints

About Castaway: Castaway, Burbank is an award-winning restaurant and special event space renowned for its sweeping views of Los Angeles and its commitment to delivering a unique dining experience where everyone feels like a star, and every seat is magic. Within Castaway, guests can discover The Green Room , an exclusive speakeasy-style cocktail lounge offering a seductive atmosphere with cinematic-themed cocktails and elevated food. The Green Room provides an immersive, intimate experience, perfect for those seeking an unforgettable night out. Castaway has been featured in the prestigious "Top 100 Independents" list by Restaurant Magazine, generating an impressive $27MM in sales volume, and named Best Steakhouse, Scenic Views, and Most Booked by OpenTable in 2024. Our exceptional, seasonally inspired menu tells a story with every bite, featuring premium steaks & chops, an exquisite raw bar, bold shareable options, and more. We pride ourselves on our show-stopping service, and we're always searching for talented professionals to take our hospitality to new heights. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions What You'll Do: Culinary Leadership: Develop and execute an innovative and seasonal menu that aligns with Castaway's reputation for excellence, catering to both à la carte dining and large-scale events. High-Volume Expertise: Ensure seamless execution during peak service hours in a fast-paced, high-volume kitchen environment. Special Events Excellence: Oversee the design and preparation of menus for weddings, corporate events, and other special occasions, maintaining exceptional quality and attention to detail. Team Management: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of collaboration, creativity, and efficiency. Operational Excellence: Manage all kitchen operations, ensuring the highest standards of food quality, safety, and cleanliness. Budget & Cost Control: Monitor food costs, labor budgets, and inventory to maximize profitability while maintaining premium standards. Guest Experience: Collaborate with the front-of-house and events teams to deliver memorable dining and banquet experiences that exceed guest expectations. What You'll Bring: Proven extensive experience as an Executive Chef or above in a high-volume, upscale restaurant or hospitality environment. Experience as a Chef managing BOH operations at a venue brining in a minimum of 10MM in F&B revenue is highly preferred. Extensive banquet and catering experience, with a demonstrated ability to design and execute menus for large-scale events. A culinary degree or equivalent professional experience. Expertise in menu development, food trends, and presentation techniques. Strong leadership, communication, and organizational skills. Financial acumen with the ability to manage budgets, control costs, and analyze performance metrics. Passion for sustainability, seasonal ingredients, and innovative culinary techniques. The ability to thrive under pressure and adapt to a dynamic, fast-paced environment. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

INDIAN HILLS COUNTRY CLUB, MISSION HILLS, KANSAS EXECUTIVE CHEF History of the Club: In 1919, founding fathers brought forth a club they called the Country Club District Community Golf Association. These 50 like-minded golf enthusiasts initially began playing nine holes on land rented to them from the J.C. Nichols Company; however, these visionaries dreamed of owning their own golf course and so they began setting aside an annual real estate fund to turn their dream into reality. In 1922, the Club temporarily moved to what is now home of The Kansas City Country Club, where members continued golfing on this rented property. In 1926, the Club founders' dream was realized and enough money was accumulated, without assessing the membership, to finance a new golf course on the 130 acres of picturesque ground we still enjoy today. Legendary golf course designer, A.W. Tillinghast of New York City, was retained to design the new course. As one of the leading golf architects in the United States, Tillinghast had to his credit the design of some of the country's finest golf courses, including Winged Foot in Mamaroneck, New York, and Baltusrol in Springfield, New Jersey. After spending ten days on the grounds developing detailed plans for the course, Tillinghast enthusiastically pronounced it, "One of the greatest opportunities I have ever had for creating a notable golf course. Natural beauties abound, a stream, hills, valleys and wooded sections, that provide a most unusual design opportunity." Position Specific: Indian Hills CC is looking for a high-quality leader who can hold staff accountable and also develop his/her team to a higher level of performance through mentorship. This individual must be highly trustworthy, have humility and be easy to work with across all departments. A business acumen with great creativity and vision is also desirable. Must be highly organized and always planning ahead for service while still being able to deliver in the moment. He/she is a great communicator and maintains the, "We are only as good as our last service mentality." There are no major issues at IHCC. The retiring Chef is well-liked, and member food & beverage satisfaction is high. The new Executive Chef should fit- in, observe and become a part of the team before making any substantive changes. The departing Chef was employed by the Club for 19 years. Candidate Qualifications: The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items. The Executive Chef should have management and administrative skills with the ability to communicate with staff and Department Heads. The Executive Chef is expected to produce budget assumptions each year for revenues and expenses and a zero-based payroll budget. The new Executive Chef is passionate about all things culinary, and keeps current with the latest trends and equipment, and is able to produce new house-made items, creative buffet presentations and evolving menus. The Executive Chef is expected to maintain visibility by walking around the dining rooms and the clubhouse interacting with the members. The Chef authors a newsletter article and during Club Social functions, the Chef is in front of the membership or working at a table/carving station, etc. Prior experience working in private, member-owned clubs, or a very high-end luxury resort/hotel brand (EX: Ritz Carlton, Four Seasons) Prior long-tenure of work time in all past positions

Executive Chef - Snoqualmie, WA- Up to $120k Our client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities! Responsibilities: Lead the property's culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer's expectations Ensure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellence Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork Manage cost controls, forecasting and inventory management Review financial targets to ensure they are being met or exceeded Executive Chef Qualifications: Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation Thorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment What they're offering: Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverage A 401(k)-retirement plan and achievable Bonus structure Relocation Package for the right candidates across the USA If you're interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com