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This key leadership role oversees a team of approximately 40+ culinary employees, including cooks and utility staff, while ensuring excellence in food quality, production, presentation, safety, and service across patient dining, retail, catering, and hospitality operations. Progressive culinary leadership experience in healthcare, hospitality, restaurants, contract foodservice, or other high-volume dining environments, with success leading teams and culinary operations.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Executive Chef

J-Vers Cloud

FULL_TIME

FEED

Shift Leadership: You will lead shifts with a focus on delivering exceptional guest experiences, managing team dynamics, and ensuring operational excellence. The Torchy’s legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef, and a food trailer to now operating restaurants nationwide.

HOUR

Torchy's Tacos

Hourly Manager

Appcast Custom Questions GTM

Shift Manager

Shift Leader

Hourly Supervisor

Hai Hospitality and LORO, an Asian Smokehouse & Bar is seeking a Sous Chef or Executive Sous Chef for our Houston Heights location. Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties.

Hai Hospitality

Sous Chef/Executive Sous Chef - LORO Houston

Loro Restaurant Group

The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.

Lombardi Family Concepts Corporate

Executive Sous Chef

An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.

YEAR

Great Wolf Resorts Inc

Responsibilities: Job Summary: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters. The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering.

Executive Sous Chef - Houston

[AW]-iCims

This leader will drive culinary excellence, uphold the integrity of traditional flavors, and elevate the guest experience through refined execution, seasonal menu development, and strong kitchen leadership. The ideal candidate brings both authenticity and innovation — deeply rooted in Mediterranean culinary traditions while capable of delivering a modern, elevated presentation aligned with an upscale dining environment.

Executive Chef (Fine Dining)

Responsibilities Job Summary: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. - Education: Professional culinary training or equivalent work experience - Licenses/Certifications: Physical Demands & Working Conditions: The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job.

H.E. Butt Grocery Co

Job Description: Job Summary: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters. The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering.

Central Market

Successful candidates will have a minimum of five (5) years’ previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas.

Truluck's Careers

Executive Sous Chef (Fine Dining)

ea_via_bold

Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

HEI Hotels and Resorts

Our concepts include State Fare Kitchen & Bar, Liberty Kitchen & Oysterette, The Audrey, Reel Luxury Cinemas, Epicure Café, Leo’s, the Historic River Oaks Theatre, Mayahuel, Star Cinema Grill, Hollywood Palms, and River Oaks Pharmacy. This position is responsible for overseeing all aspects of kitchen operations, including culinary execution, menu development, food quality, team leadership, inventory management, financial performance, and operational efficiency.

Liberty Kitchen & Oysterette

Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.

Compass Group North America

Executive Sous Chef - Toyota Center

Job Description: Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties.

Sous / Executive Sous Chef - Uchi Nashville (Train with Us!)

Owned by the East Montgomery County Improvement District (EMCID) and managed by Oak View Group (OVG), the approximately 210,000-square-foot facility features a 55,000-square-foot ballroom/exhibition hall, flexible meeting space, and expansive pre-function areas designed to accommodate events of all sizes. The Executive Chef is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B director.

Executive Chef Jobs in Houston, TX

Executive Chef Aramark

Hourly Manager Torchy's Tacos

Shift Manager Torchy's Tacos

Shift Leader Torchy's Tacos

Hourly Supervisor Torchy's Tacos

Sous Chef/Executive Sous Chef - LORO Houston Hai Hospitality

Sous Chef/Executive Sous Chef - LORO Houston Loro Restaurant Group

Executive Sous Chef Lombardi Family Concepts Corporate

Executive Sous Chef Great Wolf Resorts Inc

Executive Sous Chef - Houston HEB

Executive Chef (Fine Dining) Lombardi Family Concepts Corporate

Executive Sous Chef - Houston H.E. Butt Grocery Co

Executive Sous Chef - Houston Central Market

Executive Sous Chef (Fine Dining) Truluck's Careers

Executive Sous Chef HEI Hotels and Resorts

Executive Chef Liberty Kitchen & Oysterette

Executive Sous Chef - Toyota Center Compass Group North America

Sous / Executive Sous Chef - Uchi Nashville (Train with Us!) Hai Hospitality

Executive Chef | Full Time | Caney Pines Convention Center Oak View Group

Executive Chef | Full-Time | Caney Pines Convention Center Oak View Group

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