p/>Job Title:Kitchen Staff I
Reports to: Head Chef
Level: Hourly
Scope: Responsible for maintaining the cleanliness of the dishware, cookware, utensils, equipment, and the dining room / kitchen areas
Primary Responsibilities:
• Accountable and responsible for maintaining a safety culture (following all SOP’s, JSA’s, Policies and Procedures) as set out by Target Hospitality
• Clean and maintain cleanliness of the dining room and service areas
• Sweep and mop floors in both the kitchen and the dining room
• Clean and sanitize all dishes, cookware, and equipment thoroughly
• Assist in the re-stocking of all coolers and displays in the dining room
• Follow sanitation guidelines of Target Hospitality safe operation procedures
• Ensure all chemicals and cleaning agents are at proper level in mechanical dishwasher
• Operation and sanitation of a mechanical dishwasher
• Properly follow HACCP guidelines for correct manual dishwashing procedures
• Ensure clean dishes, flatware, cookware and equipment is put away properly
• Exceed our guests needs by providing world-class customer service
• Attend all safety meetings and participate in Target Hospitality emergency response procedures
• Additional duties may be assigned supervisor or manager
Physical Demands:
• Stand and squat for long periods of time (up to 12 hours or more) with scheduled breaks
• Short and long-distance walking required
• Use of stairs and step stools
• Use force when pushing/ pulling carts that weigh on average 50lbs
• Ability to work in a physically demanding high stress environment
• Operation of kitchen machinery.
• Valid food safe certification preferred
• First aid certification preferred
• Must be able to work effectively and efficiently with or without supervision
• Strong prioritization and time management skills
• Ability and willingness to travel/work long rotations away from home
• Must be able to pass a background check and urine analysis
• Must provide your own transportation to and from the facility
.
Our kitchen is the heart of everything we do it's where creativity meets execution, and where our team takes pride in delivering great food day after day. About Revolver Taco Lounge: We're a dynamic taco destination in Dallas that celebrates bold flavors and a lively atmosphere.
San Antonio, TX13 days ago
li>Someone who runs a tight, clean, organized kitchen and leads by example. What you'll do:
- Own daily kitchen operations: open to close, prep, line, and service.
p>Scope: Responsible for maintaining the cleanliness of the dishware, cookware, utensils, equipment, and the dining room/kitchen areas . • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction .
li>Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment. Our menu is built on responsibly sourced ingredients-cage-free eggs, respect for animal welfare, and no added hormones or antibiotics-and bold ideas that energize Snoozers and Guests alike.
ul>Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event.
Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030.
Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030.
Operation of various kitchen equipment to include flat top grills, industrial mixers, tilt skillets, steam kettles and convection ovens. Ensure the stock levels are enough to ensure at a minimum of a 2-week supply (longer during times when transportation and resupply could be disrupted).
Job DescriptionThe Head Chef directs the culinary team's daily activities in accordance with Eataly's policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Reports directly the Store Director and functionally to the Area Executive Chef.
Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030.
Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030.
Sushi by Scratch Restaurants believes great kitchens come from great leadership. If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here.
San Juan, Puerto Rico17 days ago
div class="col col-xs-7 description" id="job-description">The San Justo Group is looking for head chefs, prep and line cooks to join our team in our Old San Juan locations.
- Serve – Prepare hot and cold meals, such as tacos, wings, burgers for customers while correctly customizing orders.
We are seeking a highly motivated and experienced Sous Chef for our fine dining establishment who is responsible for playing a crucial role in the culinary experience we offer to our guests. Training & Development: Train and mentor kitchen staff, fostering a positive and collaborative work environment.
li>Effectively enable the culinary team so they can act on behalf of the Company by: transmitting the Company's values, vision and direction; providing direction and resources, removing barriers and helping develop people's skills; articulating expectations and clarifying roles and relationships; encouraging people to question organizational assumptions and ask strategic questions; ensuring quality decision-making; anticipating conflicts and facilitating resolution; engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success. - Monitors and coordinates the day-to-day operations of his/her Kitchen during each shift and ensures all BOH SOP's (including HACCP) are duly followed and fully executed.
ul>Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event.
Houston, Texas30+ days ago
div>Rather than heading out the door to satisfy their cravings for flavors like American classics, Mexican, Chinese, Italian, Indian, or Thai, our customers can have it all right from the convenience of their own kitchens. After dropping out of a pre-dental program to pursue his culinary passions, Barry, with the help of his father Julius, co-founded their first culinary venture in 2011 – a food truck called Spice Runner.
Chef II Target Hospitality Corp
Chef IITX25 days ago
Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens. Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction.
Chef I Target Hospitality Corp
Chef ITX30 days ago
Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens. Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction.
Preferred skills like inventory management and cost control enhance the ability to run an efficient kitchen, while additional certifications support compliance with health regulations and continuous professional growth. This role requires a balance of creativity and operational expertise to deliver exceptional dining experiences while optimizing kitchen workflows.
Sous Chef Azores Craft Sausages & Charcuterie
Sous ChefFort Worth, TX14 days ago
Azores Craft Sausages & Charcuterie is chef driving restaurant with a Brazilian background and proud to serve craft sausages and cured meats in a variety of dishes inspired from the Mediterranean countries that Chef Roger and visited and worked. Join Azores Craft Sausages & Charcuterie, a chef-driven restaurant with a vibrant Brazilian background, proudly serving delicious craft sausages and cured meats inspired by Chef Roger’s travels across Mediterranean countries.
From the Michelin-starred team behind Sushi by Scratch Restaurants, Pasta|Bar, and NADC Burger, Scratch Restaurants Group’s local Austin-based owners, husband-and-wife duo Chef Phillip Frankland Lee and Executive Pastry Chef Margarita Kallas-Lee, will open the group’s newest concept, Shokunin. Shokunin is looking for aspiring and experienced sushi chefs to prepare and serve delicious and fresh sushi bites to our guests.
As a Senior Chef de partie you will be responsible for the following duties:* Oversee the preparation and presentation of dishes within your assigned section, ensuring consistency and high quality.* MOstay: As a member of the #MOfamily, enjoy complimentary nights at our properties worldwide and attractive rates for your loved ones.*
Essentials include 238 rooms and suites; 99 branded residences; four unique settings for dining and drink; a focus on wellness with a dedicated spa and fitness center; and a variety of atmospheric event spaces. The Omakase Cook is a core member of the culinary team, responsible for preparing, executing, and supporting all aspects of station service during omakase or kappo-style experiences.
Mount Vernon, TX30+ days ago
Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
div class="account_description">Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be.
Essential functions and responsibilities:
- Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team.
Marshall, Texas30+ days ago
Grapevine, TX30+ days ago
p>Job Requirements Join our dynamic culinary team as a Sous Chef where your passion for food and leadership skills will help elevate our restaurants dining experience. The franchisee controls all aspects of the hotels employment practices including recruiting hiring salary benefits and compensation decisions and the collection and processing of the personal data that you provide on this website.
p>The ideal candidate will possess strong leadership, organizational, and time management skills, along with the ability to effectively collaborate with team members to achieve optimal guest satisfaction and culinary operational success. This position directs the training of culinary staff, restaurant stewards, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service.
li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar. May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers) .
Eagle Pass, TX11 days ago
p>Job Summary: Responsible for the assisting the Executive Chef in all areas of food production; sanitation, presentation, cost control, training of staff and organization of the different food operations in order to attract and retain gaming guests while contributing to the operating success of the food and beverage department.
With a "Hands on Approach," assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs are met in a timely and organized manner.
p>The Executive Sous Chef plays a vital role in the company, contributing directly to SpaceX's success and historical milestones by overseeing teams in multiple outlets fueling the workforce overall and with a particular emphasis on the higher-end food experiences to the company's guests and/or VIPs. ITAR REQUIREMENTS:
- To conform to U.S. Government export regulations, applicant must be a (i) U.S. citizen or national, (ii) U.S. lawful, permanent resident (aka green card holder), (iii) Refugee under 8 U.S.C. § 1157, or (iv) Asylee under 8 U.S.C. § 1158, or be eligible to obtain the required authorizations from the U.S. Department of State.
Sous-Chef Mandarin Oriental Hotel Group
Sous-ChefParis, TX1 day ago
This iconic property is also a top culinary destination on the Left Bank, with several restaurants and bars: Brasserie Lutetia, the Le Saint-Germain restaurant, Bar Joséphine, and Bar Aristide-gathering places where guests can meet, exchange, and savor the Parisian delights for which the hotel is renowned. Oversee the smooth execution of culinary preparations and ensure coordination between the kitchen, service, and dishwashing to guarantee service fluidity.* Participate in the development of menus and dishes on the menu, ensuring production according to technical sheets.
If you’re the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique — you’ll fit in here. Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment.
Job RequirementsProven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurantStrong passion for culinary excellence wine knowledge and serviceProven ability to develop teamKnowledge of systems methods and processes that contribute to great executionStable job history which demonstrates upward career progressionApply. Number 26428 Address 7300 Lone Star DrPlanoTX Postal Code 75024-5648For this position pay will be variable by location - See additional job details and benefits belowThe Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality greattasting food proper food safety and sanitation procedures and profitability.
After a day exploring our city, unwind at our rooftop pool oasis, enjoy the ultimate in entertainment at our Topgolf Swing Suites, indulge and pamper at The Spa and our Krigler perfumery boutique and savour flavourful dishes from Chef Partner Richard Sandoval at Toro Toro and Bayou & Bottle. BASIC PURPOSE: Plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.
Dallas FT Worth, TX30+ days ago
Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.
Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held. • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
n \nJob Requirements \n\n Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant\n Strong passion for culinary excellence, wine knowledge and service \n Proven ability to develop team \n Knowledge of systems, methods and processes that contribute to great execution \n* Stable job history which demonstrates upward career progression\n\n. For this position, pay will be variable by location - See additional job details and benefits below\n \nThe Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
Our customers love us for our unique flavors and exceptional service, while our employees appreciate the supportive and creative work environment that encourages growth and collaboration. We are looking for a passionate culinary professional to assist in crafting exquisite pastries and desserts that delight our guests.
After a day exploring our city, unwind at our rooftop pool oasis, enjoy the ultimate in entertainment at our Topgolf Swing Suites, indulge and pamper at The Spa and our Krigler perfumery boutique and savour flavourful dishes from Chef Partner Richard Sandoval at Toro Toro and Bayou & Bottle. BASIC PURPOSE: Plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.