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To Work At Maggianos You Have To Love People And Liking Sinatra Doesnt Hurt! Do you think fast and act fast? Do you have high standards? Does hearing party of 200 get you weak in the knees? Then we should talk! Check out this job, and learn a little about us while youre at it.Our General Managers and management teams, Executive Chefs, and Banquet Sales Managers are the best in the biz. They coach and lead their teams, delight our Guests, and drive the business forward. Mind youthis aint easy work, especially in a 15,000+ square foot restaurant like ours. Its a bit like those big family reunions where you need to wear your name on a shirt because your 22 second cousins want to get to know youtheres just a lot going on. Multi-taskers with an ear for priceless feedback and a knack for inspiring their teams to deliver an amazing Guest experiencethats our idea of management.Biscotti Is Just A Hard Cookie, Until You Dip It In Espresso Theres nothing better than enjoying life to the fullest, and every now and again, we need a little indulgence for working so hard in this fast-paced world. We know we ask a lot of our people. Long days, lots of energetic service, staying upbeat, putting everyone else ahead of ourselves, hoisting heavy plates of Moms Lasagna! So whats in it for you? Were glad you asked Highly competitive salary positioned at the top 25 percent of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175 percent of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Managing Partner Program for top performing GMs Long Term Incentive Program: With its potential for rich annual payouts and a lucrative kicker at the end of three years, the LTIP is a bonus program on steroids! The Brinker 5 Star Challenge rewarding the top 5% of Managers, General Managers and Executive Chefs Annual Restricted Stock Grants, based on eligibility Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Were The Original Originator Once upon a long time ago, going out to eat meant either a fancy, pricey, fussy restaurant, or a fast food drive-thru meal handed to you in a greasy paper sack. Our namesake, Norman Brinker, changed all that by pioneering the idea of casual dining. And he knew an original when he found it. Guests in Chicago knew Maggianos Little Italy was special when we opened our doors in 1991 on the corner of Clark and Grand. Today, thousands of restaurants later, Brinker International is the name behind good food, good times and great places to work. And Maggianos is our own little slice of Italian American tradition come to life! Tony Soprano would be so proud. Maggianos Is Authentic. Just Like The People Who Work Here. From the photos on the wall to the pasta in the kitchen to the people that surround us: everything at Maggianos is authentic. Those Italian families that left their homeland for a life in the United States brought great tradition, great recipes and great fun with them. So, we live it up and make a meal at our place easy on everyone. We all work hard here and we all play our partjust like those fancy orchestras that make Darth Vader sound cool. We just skip the stuffed shirts. Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is being able to share it. So part of our way of life is helping make the dreams of others come true, through the special events we host and special memories we help create. Weve seen our fair share of weddings, bar mitzvahs, birthdays and baby showers. Theres nothing better than helping create lasting memories in our restaurants and in our community. Its one of the reasons we support the Make-A-Wish Foundation, making wishes come true for kids with life threatening medical conditions. On the local level, we support the North Texas Food Bank, and because we also have a heart for our own, making small contributions to the Brinker Family Fund adds up in a big way and helps out our own in times of need. What do you think? Sound like your cup of espresso? Around here we say our purpose is to bring people together to celebrate the love of family and friends. If it sounds like we have our own way of looking at the world, you re right! We call it The Maggiano s Way, and it means odds are you get us and we want to meet you now! Go ahead, hit the button. Apply Now!To view full job description CLICK HERE! Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.

Executive Sous Chef - Set sail on a new career with some of the largest cruise companies around and help deliver exceptional dining experiences aboard our ships! We're seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards. Key Responsibilities: Assist in overseeing all food preparation and service across multiple outlets Lead, train, and motivate a large culinary team to maintain high standards Monitor food quality, inventory, and cost efficiency Ensure compliance with USPH and company hygiene protocols Supervise equipment maintenance, kitchen operations, and staff schedules Step in for the Executive Chef when needed and contribute to menu planning Actively engage with guests and lead by example in a fun and professional environment Qualifications: Degree or diploma in Culinary Arts or related field 3-5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants) Strong understanding of modern cooking techniques, food safety, and kitchen operations Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime) Ability to coach diverse teams and promote an inclusive work culture Apply today!

A newly opening luxury private membership club for high-net-worth individuals will soon be opening in an urban location within the beautiful San Joaquin Valley. Known for its proximity to wine country, national parks and other points of interest, this 'hidden gem' in north/Central California is affordable and rapidly developing as a major commerce center. An experienced Executive Sous Chef is needed to oversee critical aspects of culinary operations, kitchen management while supporting the Executive Chef in delivering Michelin-caliber dining experiences. This position represents an exceptional 'ground floor' opportunity for career expansion and development. A highly competitive base salary, plus annual bonus and fully paid health insurance, are being offered, as well as 401K with match and a relocation package, if needed. US WORK AUTHORIZATION IS REQUIRED! REQUIREMENTS: Professional culinary degree and/or 10+ years of senior level, upscale culinary leadership experience Background in 4-5-star hotels preferred, with heavy exposure to Michelin/Beard level cuisine Previous experience in developing seasonal menus and farm-to-table initiatives with local growers Previous volume of 100+ covers per meal period (lunch & dinner) in a fine dining environment Expertise in French-style cooking and Japanese, modern American and other global cuisines

1. Overall responsibility for the production, quality and consistency of all food in the 3-meal restaurant, including but not limited to Dining Room, Room service, Amenities. 2. Supervise the kitchen staff to ensure compliance with the resort's objectives and the health and safety of all employees and guests. 3. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products. 4. Interview, train and review performance of kitchen and utility personnel. 5. Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always. 6. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance. 7. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production. 8. Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.

About Us: Plum Southern Kitchen & Bar is an established restaurant, proudly serving elevated comfort food in a fine/casual dining atmosphere. Our commitment to quality, creativity, and exceptional service has made us a standout in the local dining scene. Position Overview: We are seeking an experienced, passionate Head Chef to lead our kitchen team. The ideal candidate will bring strong culinary skills, leadership qualities, and a dedication to maintaining our high standards while contributing fresh ideas to our evolving menu. Responsibilities: - Oversee kitchen operations, ensuring efficiency and excellence in food preparation. - Lead, train, and inspire the culinary team, fostering a positive and professional environment. - Develop seasonal menus that align with our brand and delight our guests. - Maintain high standards for food quality, presentation, and consistency. - Manage inventory, control costs, and ensure compliance with health and safety regulations. Qualifications: - Culinary degree with a minimum of 2 years of experience, or at least 5 years of professional kitchen experience, including time as a Sous Chef. - Strong leadership and team-building skills. - A passion for creating innovative, high-quality dishes. - Ability to work under pressure in a fast-paced environment. - Excellent organizational and communication skills. What We Offer: - Competitive salary - Opportunities for creativity and menu development - A supportive and collaborative work environment - The chance to be part of a growing restaurant with a stellar reputation How to Apply: Please send your resume, cover letter, and a sample menu or portfolio of your work to . Applications will be handled with the utmost confidentiality.

Executive Sous Chef Classification: Exempt Position Salary Range: $90,000.00 - $100,000.00 R eports to: Exec Chef Date: 04/24/2025 Job Description We are looking for an Executive Sous Chef to assist in our team in the hot kitchen department and our customers Essential Functions Work with kitchen staff to produce high-quality products consistently Interface and efficiently react to Customer/Executive Chef requirements Implement customer-specific menu items Maintain HACCP standards Culinary Quality & Menu Adherence Production planning and management Responsible for Food & Quality Safety Menu development when required, and other daily operational needs Knowledge of different ethnic and culinary traditions and practices is a plus (example: Asian, Kaiseki, Japanese, Indian, Western, etc., etc) Able to assist the Executive Chef in creating a vision for the department Responsible for all facets of daily hot food production, including presentations for airlines, maintenance of daily requisitions, production sheets, and monthly updates Ensure compliance with airline specifications, personal hygiene, and food handling procedures Assist in departmental scheduling and control of hours and food cost Assist in the development and training of employees Food Cost Improvements Food Safety Assist in maintaining a good relationship between the departments Other duties as assigned Skills and Qualifications Good communication skills with employees, a must. Experienced Sous Chef with high volume production environments. Strong management and productivity improvement skills. Complete understanding of HACCP standards of food production. Proven track record of successfully handling customer issues and requests. A minimum of two (2) years of general culinary experience is required. Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar, is required. Intermediate to Advanced skills in typing and computer software skills (Microsoft Word and Excel) are required. Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required. Supervisory Responsibility This position has supervisory responsibilities. Work Environment The work environment characteristics are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is regularly exposed to high temperatures and humidity (non-weather). The noise level in the work environment is usually moderate. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and stoop, kneel, or crouch,. The employee is required to talk or listen. The employee must regularly lift and /or move up to 50 pounds, and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Depth perception, and the Ability to adjust focus. Position Type/Expected Hours of Work This is a full-time exempt position. Flexibility on hours and weekends, and some holidays is required. Travel 0% - 15% Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Benefits Flying Food Group, LLC offers a comprehensive benefits package that includes: medical, prescription drug coverage, dental, vision, life insurance, disability insurance, accident, critical illness, and hospital indemnity plans, flexible spending accounts, employee assistance program, commuter benefit, retirement program 401(k), tuition reimbursement, and pet insurance.

Housed in a landmarked Beaux-Arts era flatiron building, San Francisco Proper adds unexpected luxury and exuberance to the heart of Mid-Market, just minutes from Union Square, SoMa, Hayes Valley and the Central Market-Civic Center. The hotel features 131 captivating rooms and suites designed by Kelly Wearstler, as well as two distinct settings for all-day dining, chef-driven fare and signature cocktails by BV Hospitality. Before you go, head to the roof to experience one of the area's only rooftop lounges, with indoor-outdoor dining and majestic, sweeping views of the city. Job Summary The Executive Sous Chef plays a pivotal role in supporting the Executive Chef in managing all aspects of the kitchen operation. This role involves supervising kitchen staff, overseeing food production, maintaining food safety standards, and ensuring the timely and consistent preparation of high-quality dishes. The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled culinary professional with strong leadership abilities, the ability to perform under pressure, and the expertise to oversee kitchen operations in the Executive Chef's absence. Essential Job Duties and ResponsibilitiesL Culinary Operations & Production Management Assist the Executive Chef in overseeing daily kitchen operations, ensuring all dishes are prepared and presented according to the established standards. Supervise kitchen staff during food preparation and service, ensuring smooth workflow and timely delivery of meals. Maintain consistency and quality across all food production areas, including hot line, pastry, and cold preparations. Ensure that all menu items are executed flawlessly, adhering to both guest expectations and food safety regulations. Step in for the Executive Chef in their absence, assuming full responsibility for the kitchen's operations, including managing staff and ensuring quality control. Staff Supervision & Development Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other team members, ensuring they understand and execute the kitchen's standards. Provide ongoing coaching to develop technical culinary skills, improve efficiency, and foster professional growth within the team. Conduct performance evaluations for kitchen staff, providing feedback and identifying areas for further development. Foster a positive, collaborative, and motivated team environment, encouraging creativity and maintaining high morale. Ensure the team follows kitchen procedures, safety standards, and all food safety regulations. Menu Development & Recipe Management Collaborate with the Executive Chef to assist in menu planning, including creating new recipes, updating seasonal offerings, and maintaining a diverse and high-quality menu. Ensure that recipes are followed accurately and that dish presentations are consistent across all kitchen stations. Monitor guest feedback on menu items and work with the Executive Chef to adjust recipes or menu items accordingly. Assist in the development of special events and seasonal menus, incorporating local ingredients and trends to create innovative dining experiences. Food Safety & Quality Control Ensure all kitchen operations adhere to food safety standards and local health codes, including proper food handling, storage, and sanitation procedures. Perform regular inspections of food preparation and storage areas to ensure compliance with cleanliness and safety regulations. Assist in managing kitchen inventory to ensure proper stock levels while minimizing food waste. Monitor and enforce proper hygiene standards, making sure that all kitchen staff follow sanitation procedures to maintain food safety. Inventory & Cost Control Collaborate with the Executive Chef in managing food costs, inventory, and waste. Monitor food stock levels and manage orders in collaboration with suppliers to maintain adequate stock without overordering. Ensure portion control and manage kitchen resources effectively to avoid waste, contributing to cost-efficient kitchen operations. Assist in the preparation of budget forecasts and work with the Executive Chef to control expenses related to food purchasing and staff scheduling. Guest Experience & Satisfaction Assist in creating memorable dining experiences for guests by ensuring that food is prepared to the highest standards and delivered promptly. Address guest feedback regarding food quality or preparation issues promptly and professionally, ensuring their satisfaction. Collaborate with front-of-house staff to ensure smooth communication and understanding of menu changes, specials, or dietary requests. Help design and implement culinary promotions or themed events to enhance the dining experience and attract guests. Cross-Departmental Collaboration Work closely with the Executive Chef, Food & Beverage Director, and front-of-house team to ensure the smooth integration of kitchen operations with guest-facing services. Assist in coordinating with event managers and sales teams to ensure that culinary requirements for special events, banquets, or catering orders are met. Ensure that communication between the kitchen and dining room is seamless, addressing any guest concerns or special requests in a timely manner. Collaborate with other hotel departments to ensure that all service areas operate efficiently, including housekeeping and maintenance. Training & Development Provide on-the-job training for new kitchen staff members, ensuring they understand kitchen standards and expectations. Assist in the development of training materials and manuals that align with the hotel's culinary goals. Stay updated on new culinary techniques, trends, and health and safety regulations, sharing knowledge with the kitchen team to ensure continuous improvement. Organize training sessions on food safety, equipment handling, and new menu items to keep the team well-informed. Education and/or Experience Culinary degree or equivalent experience in a high-volume kitchen. 5+ years of experience in a culinary management role, with at least 2-3 years as an Executive Sous Chef or in a similar supervisory position. Strong knowledge of kitchen operations, menu planning, food safety regulations, and staff management. Experience in a leadership role in a high-volume environment with the ability to handle the pressures of peak service times. Skills/Specialized Knowledge Proven leadership skills, with a track record of managing and mentoring culinary teams effectively. Expertise in food preparation, presentation, and kitchen operations. In-depth knowledge of food safety, sanitation standards, and regulatory compliance. Strong ability to monitor inventory and food costs while maintaining quality and efficiency. Excellent communication skills, with the ability to interact effectively with both kitchen and front-of-house teams. Exceptional organizational and multitasking skills in high-pressure environments. Proficiency in kitchen management software, POS systems, and Microsoft Office Suite. Physical Demands Ability to work in a fast-paced, high-pressure environment while maintaining high standards of quality. Ability to stand for extended periods, lift and carry heavy materials, and operate kitchen equipment. Flexibility to work irregular hours, including nights, weekends, and holidays, based on business needs. Ability to work in varying temperatures, including hot kitchen environments and cold storage areas. Company Overview Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn't proper. We are seeking the best of the best-both within and outside the industry-to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. To achieve our vision-to inspire and transport people-we seek like-minded candidates who embody our ethos, The Pillars of Proper: Care Proper: We are natural and gracious hosts to all. Achieve Proper: We are committed to excellence. Imagine Proper: We are resourceful. Present Proper: We have an appreciation for style and culture. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. . click apply for full job details