8 jobs found

Job Description Job Description Sous Chef North Dallas and Plano and Grapevine You've been running restaurants long enough to know the difference between a job and a place worth showing up for. This is the latter. A Dallas restaurant concept that's been a local favorite for decades is hiring a Sous Chef at one of three locations. It's busy, it's real, and the guests actually care about what's on the plate. What you'd actually do Lead high volume production Hire the right people, coach them, and build a team that wants to stay. Own the numbers labor, food cost, schedules Keep the place clean, safe, and inspection-ready every single day. What we think you bring 4+ years running casual or fine-dining Great leadership skills to along with your knife skills The kind of leadership that makes people want to follow you What you get Competitive salary $0 deductible / $0 copay medical with affordable premiums Dental, vision, company-paid life and AD&D 401(k), PTO, store discounts Real work/life balance not the corporate version If you're tired of grinding for a brand that doesn't grind for you, let's talk. Apply through Superior Talent Source and we'll get you straight to the hiring team Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description The Cliffs Resort on beautiful Possum Kingdom lake is seeking a dynamic and experienced Sous Chef to join our culinary team. In this vital leadership role, you will assist in managing kitchen operations, ensuring exceptional food quality, safety standards, and efficient service. Your expertise will help elevate our dining experiences and support the overall success of our resort's culinary offerings. Duties Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation. Supervise kitchen staff, fostering teamwork and maintaining high standards of food safety and sanitation procedures. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Lead food production efforts for fine dining, catering events, banquets, and special occasions with precision and creativity. Ensure compliance with food handling regulations and sanitizing procedures to uphold the highest safety standards. Collaborate on menu planning to incorporate seasonal ingredients and innovative culinary techniques. Support shift management by coordinating staff schedules and ensuring smooth kitchen workflow. Experience Proven experience in fine dining restaurants or upscale hospitality environments with a strong background in food service management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive banquet experience and familiarity with catering operations are highly desirable. Knowledge of dietary department requirements and food safety sanitizing procedures. Skilled in inventory management, cost control, and kitchen organization. Hands-on experience with food preparation, cooking techniques, and menu development. Previous restaurant or resort management experience preferred; hospitality background is a plus. Join us to be part of a passionate team dedicated to delivering exceptional culinary experiences while advancing your leadership skills in a vibrant resort setting! We offer a competitive salary plus great benefits. Visit our website Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania

Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. 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, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location

Job Description Job Description Event Sous Chef Department: Culinary Reports To: Event Chef Supports: Executive Chef & Catering Chef (as assigned) Supervises: Assigned Event Cooks and Temporary Culinary Staff Position Summary The Event Sous Chef supports the Event Chef in executing on-site culinary operations. This role assists in food finishing, plating, timing coordination, and staff supervision to ensure events are delivered seamlessly and to Carlyle's standards. The Event Sous Chef acts as second-in-command at events and must be capable of stepping into leadership when necessary. Key Responsibilities On-Site Food Execution • Assist in finishing and plating menu items • Monitor buffet replenishment and course timing • Ensure portion control and presentation consistency • Maintain proper hot and cold holding standards Kitchen Setup & Breakdown • Assist with event kitchen setup and organization • Ensure equipment is properly staged and functioning • Support clean breakdown and return of equipment post-event Team Support & Supervision • Direct assigned cooks and temporary staff • Ensure tasks are completed accurately and efficiently • Reinforce recipe adherence and quality standards • Step into leadership role if Event Chef is unavailable Quality & Temperature Control • Verify food temperature compliance ( 140 ree;F hot / 41 ree;F cold) • Assist in final quality checks before service • Monitor production flow to prevent delays Sanitation & Compliance • Enforce sanitation standards at event venues • Maintain clean and organized workstations • Follow cross-contamination prevention procedures • Adhere to HACCP and health department requirements Qualifications • 3-5 years of professional culinary experience • Prior banquet or catering experience preferred • Strong understanding of timing and plating coordination • Ability to work in fast-paced, high-pressure environments • Flexible schedule including evenings, weekends, and holidays • ServSafe certification preferred Core Competencies • Execution support excellence • Team coordination • Attention to detail • Time management• Adaptability • Professionalism under pressure Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Company Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Job Description Job Description General Purpose: The Sous Chef's responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef's direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications. Job Knowledge and Essential Duties: Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef. Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations. Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department. Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department. Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation. Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual. Directs and assists in all kitchen duties where assistance and direction are necessary. Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets. Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef. Assists in planning and execution of banquet events. Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing. Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation. Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue. Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage. At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability. Incorporates safe work practices in job performance. Attends staff meetings. Assist with preparation of family meals. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resolves any issue that arises and reports to Executive Chef immediately. Performs other duties as assigned Education/Experience: Some high school/college education preferred; or 2-3 years related and verifiable experience or training. Language Skills: Ability to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job Mathematical Skills: Basic math skills required. Reasoning Ability: Problem solving, reasoning, and "thinking out of the box" will be a constant requirement; in addition, applying common sense understanding better serve our guests' needs - both our internal and external guests. Physical Demands: Regularly stands, walks, uses hands to finger, feel or handle, talks or hear. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 pounds and occasionally lifts up to 50 pounds. Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus. Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobartmixers, refrigeration systems, etc. Occasionally works in outdoors. Certificates/Licenses: Food Handlers card Skill and Ability Preferences Culinary schooling may be required. Company Description The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Company Description The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve. The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details

About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team. You will love it at Weekender if our core values below get you excited and inspired too! Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to do Chef de Cuisine Public House North Creek, New York The Opportunity This isn't a job listing. It's a founding role. The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch. We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to own something real. Someone who has been waiting for the chance to step out of a second or third seat and finally run the show: write the menus, build the team, set the standard, and make a restaurant their own. If that's you, keep reading. The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cooking that fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet and event operations including weddings, corporate gatherings, and social functions, which means The role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across the Northeast. We promote from within, invest in the people who show up, and we're expanding. This role has a clear, direct path to Executive Chef as the program matures and the company grows. We're not offering you a ceiling. We're offering you a launchpad. Who We're Looking For You don't need to have "Chef" in your current title. You need the instincts, the drive, and the skills. The ideal candidate looks something like this: You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fast What This Role Is NOT Not a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challenge What You'll Be Responsible For The essential functions include, but are not limited to the following: Building and Owning the Food Program Develop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategy Running the Kitchen Lead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediately Building and Leading the Team Hire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're needed Owning Events and Banquets Lead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eaten Managing the Numbers Hit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary side Collaborating Across the Property Work closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparation How We'll Measure Success Food cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 months Qualifications We're looking for the right person, not the right resume. That said, here's what we're looking for: Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbs Why This Role, Why Here, Why Now We know North Creek isn't a major metro. That's the point. You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your career Physical Demands and Work Environment The physical demands and work environment characteristics described here are representative . click apply for full job details