Top 162 head chef Jobs in tx

Japanese Cuisine Sous
Gate Gourmet —Dallas, TX
- $70,000 - $75,000 a year
- Full-time
- Background check
- ServSafe
- Computer literacy
- Disability insurance
- Health insurance
Quick Apply
Line- Prep-Saute
Nikko Southlake —Southlake, TX
- $15 - $20 an hour
- Part-time
- Cooking
- English
- Ability to lift 50 pounds
- Employee discount
- Flexible schedule
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Experienced Line Cook
Metropolitan Steak & Seafood —Amarillo, TX
- $14 - $19 an hour
- Full-time
- Cooking
- Mid-level
- Organizational skills
- Paid time off
Quick Apply
Kitchen Manager
CRAVE-IT NUTRITION LLC —Red Oak, TX
- $18 - $20 an hour
- Full-time
- School experience
- Spanish
- English
- Paid training
Quick Apply
7d
Chef / Kitchen Manager
Cane Rosso —Carrollton, TX
- $60,000 - $65,000 a year
- Full-time
- 5 years
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
1d
Sous Chef - Airline Catering
Gate Gourmet —Dallas, TX
- $60,000 a year
- Full-time
- Background check
- Spanish
- ServSafe
- Commuter assistance
- Disability insurance
Quick Apply
Line Cook
Berry Creek Country Club —Georgetown, TX
- $16 - $20 an hour
- Part-time
- Casual dining restaurant
- In-person
- 2 years
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Woodshed Smokehouse —Fort Worth, TX
- $45,000 - $60,000 a year
- Full-time
- Hospitality
- Mid-level
- In-person
- Health insurance
- Dental insurance
Quick Apply
Kitchen Lead Cook
Kawa Omakase —Dallas, TX
- $16 - $20 an hour
- 8 hour shift
- Culinary experience
- Mid-level
- In-person
Quick Apply
5d
Assistant General Manager
Snooze Texas —Dallas, TX
- $64,500 - $74,500 a year
- Full-time
- Sales
- Basic math
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
Chef I
Target Hospitality —Texas
- Rotating shift
- Background check
- ServSafe
- English
Quick Apply
Executive Chef (Senior Living)
Fountainwood at Lake Houston —Atascocita, TX
- $77,000 - $80,000 a year
- Full-time
- Background check
- Recruiting
- Contracts
- Paid training
- Paid holidays
Quick Apply
F&B Manager - The Nobleman Hotel
Five Senses Hospitality Associates —Fort Worth, TX
- $70,000 a year
- Full-time
- Microsoft Word
- Bar
- Sales
- Paid holidays
- Health insurance
Quick Apply
Club Operations Manager
Rush Creek Yacht Club —Heath, TX
- $65,000 - $85,000 a year
- Overtime
- ServSafe
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Paid time off
Quick Apply
6d
General Manager - Restaurant
Jako Cocina y Agave —The Colony, TX
- $75,000 - $90,000 a year
- Weekends as needed
- Bar
- Spanish
- Management
- Relocation assistance
- Paid time off
Quick Apply
7d
Head Sous Chef - JOEY Uptown
JOEY Restaurants —Houston, TX
- $70,000 - $80,000 a year
- Email
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Sous Chef for Commercial Kitchen
EatFlavorly LLC —Houston, TX
- $20 - $28 an hour
- Full-time
- Mid-level
- Organizational skills
- Experience equivalent to degree accepted
- Paid holidays
- Paid time off
Quick Apply
Manager - Banquets
Isla Grand Beach Resort —South Padre Island, TX
- $14.50 - $19.23 an hour
- Weekends as needed
- Customer service
- Mid-level
- Organizational skills
Head Sushi Chef
Scratch Restaurants Group —Dallas, TX
- $95,000 - $110,000 a year
- Full-time
- ServSafe
- 3 years
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
Chef
Bobby’s Steakhouse —Houston, TX
- $18 - $28 an hour
- Part-time
- Spanish
- English
- In-person
- Flexible schedule
Quick Apply

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Japanese Cuisine Sous

Gate Gourmet -
Dallas, TX

Quick Apply

Job Details

Full-time
$70,000 - $75,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
401(k)
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Employee discount
Life insurance

Qualifications

Computer operation
Asian cuisine
Team leadership
Computer literacy
Japanese cuisine
Cooking
Performance feedback (performance evaluation method)
Production optimization
Continuous improvement
Team training
Kitchen staff training
Managing kitchen staff

Full Job Description

Reporting to the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Chef in designing and preparing meals for Asian airline customers and will need to have experience in Asian culinary profiles. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Also, drives the food production effort with the assistance of Food Supervisors.

Annual Hiring Range:

$70,00 - $75,000

Benefits

Paid time off
401k, with company match
Company sponsored life insurance
Medical, dental, vision plans
Voluntary short-term/long-term disability insurance
Voluntary life, accident, and hospital plans
Employee Assistance Program
Employee Discounts
Weekly pay for union employees
Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:

Bilingual in Japanese a PLUS

Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations)
Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
Orders raw material from storeroom and produces extra meals at last minute as needed
Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
Manages daily production of hot and/or cold kitchens for quality and consistency
Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
Monitors daily manpower planning and schedules employees.
Responsible for employee retention and reducing employee turnover.
Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.
Employee must complete all company required training including but not limited to ServSafe
Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications

Education:

Associates degree in the Culinary Arts or a Culinary Arts certification preferred.

Work Experience:

Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
Minimum 7 years of experience as a cook required.
Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
Minimum 3 years Japanese Cuisine
In-flight catering experience or experience in a high-volume food service environment preferred.

Job Skills:

Ability to cook meals according to detailed specifications.
Ability to work in a fast paced, deadline driven environment.
Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
Current or previous labor relations experience is a plus, but not required.
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
Ability to train others required.
Must have the ability to give negative and positive feedback to employees on a daily basis.
Excellent time management skills required.  Ability to handle multiple tasks without losing focus on priorities.
Strong organizational, analytical, communication and leadership skills required.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Experience with menu design a plus.
Basic computer skills required.  Working knowledge of Microsoft Office products preferred.

Technical Skills: (Certificates, Licenses and Registration)

ServSafe Certified is preferred.

Language / Communication Skills:

Must have excellent written and oral communication skills.
Bi-lingual in Japanese a plus

Job Dimensions

Geographic Responsibility: USA

Type of Employment: Full-Time

Exemption Classification: Exempt

Internal Relationships: all production areas

External Relationships:airline customers

Work Environment / Requirements of the Job:

Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: N/A

Organization Structure

Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations

Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen)

Number of Dotted Line Reports: N/A

Estimated Total Size of Team: Up to 40, varies by unit

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone:

Excellence

We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires.
We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves.

Passion

Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care.
We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks.

Responsibility

We care about what we do, and we understand the impact we have on others and the planet.
We always look out for each other –creating a safe workplace environment is everyone’s responsibility.

Respect

Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals.
We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup.

gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.

For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser:

Pay: $70,000.00 - $75,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

head chef jobs in tx

Japanese Cuisine Sous

Line- Prep-Saute

Experienced Line Cook

Kitchen Manager

Chef / Kitchen Manager

Sous Chef - Airline Catering

Line Cook

Sous Chef

Kitchen Lead Cook

Assistant General Manager

Chef I

Executive Chef (Senior Living)

F&B Manager - The Nobleman Hotel

Club Operations Manager

General Manager - Restaurant

Head Sous Chef - JOEY Uptown

Sous Chef for Commercial Kitchen

Manager - Banquets

Head Sushi Chef

Chef

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