HSS Hospitality Staffing Solutions (HSS) is recognized as the largest national hospitality staffing company today serving over 900 hotels nationwide.

Our commitment to quality in servicing hospitality clients has earned HSS the trust and respect of the best hotel brands in the business.

We are committed to finding and placing the best hospitality talent in the industry!HSS is seeking passionate Executive Chef to leads the Commercial Airline Catering division of our clients organization located in Houston, TX.

The Executive Chef will ensures that food creations are a "passport' to a culinary journey of cultural and diverse preferences.

• Our culinary team will make sure our customers enjoy an unforgettable dining experience. Requirements and Responsibilities : -Passion for gourmet food and providing the ultimate in customer service, delivering the highest quality out of the production kitchen.
• Leadership, Management, and Accountability!-Train and develop the Team skills, identify talent, and promote from within.
• Ensuring that all standards for food quality are consistently met or exceeded, always being inspection ready.-Keep all storage areas above hygiene standards and guarantee proper product rotation.
• Proficient knowledge of food safety programs, cooking supplies and equipment.-Control overproduction and keep wastage to a minimum.
• Consistently keeping waste logs up to date for Senior Management review and financial use.-Create working / batch recipes for the team and teach / train for proper usage.
• Flexible work schedule with the ability to cover shifts when needed.-Ability to effectively schedule multiple shifts for a workforce of exempt and hourly workers.
• Ability to motivate and train employees on all levels and to build the team.-Excellent communications skills to the workforce, same level team partners and senior management.
• Excellent oral, written, and organizational skills to ensure smooth and efficient production flow to meet Kitchen Ready Times always.
• Detailed oriented with key focus on quality assurance and food safety guidelines.- Efficient and effective planner with the ability to apply techniques and applications to obtain immediate positive quality and financial results.
• Effective communicator and demonstrator of company mission statement and core values while providing producing high-quality product.
• Must be present for all food presentations and food tasting.-Perform weekly Chef tables with QA Manager or alone, reporting findings to Senior Management and implementation of corrective action as required-Completes special projects as assigned.

This job description is not exhaustive of all job responsibilities. Other tasks may be added or removed by Management according to business requirements Qualifications : -Must possess strong culinary skills in both hot and cold preparations.

• Must possess a Food Protection Manager Certification and registration with the City of Houston.-Three 3+ years hands on experience as an Executive Chef within a high volume and complex operation of a similar size.
• Experienced in management of production sequences, Six Sigma Certification is a big plus-Complete knowledge of HACCP and food safety programs and food industry standards.
• Knowledge in controlling food & labor costs, planning based on volume forecasts-Ability to cultivate working relationships with customers.
• Proficient in IT use, : Word, Excel, etc.-Availability to handle numerous tasks simultaneously and able to work well under pressure in a fast-paced environment.
• Ability to be an effective communicator in a multi-cultural workforce.-Can easily adapt to change.-Bilingual English / Spanish is a big : -Bachelor's degree in Culinary Science.
• Three (3) years' experience in Culinary Management in a high volume, quality operation, including production planning and flow organization.
• Proficient culinary knowledge of terms, procedures, and practices.-At least two (2) year experience / exposure to menu specifications and recipe management.
• Must have the ability to calculate yields, ingredients, and measurements in accordance with specifications.-Must be flexible and able to perform assigned tasks independently or as part of a working team to achieve company goals.

Summary of responsibilities : -Quality assurance for assigned areas : -Guarantee hygiene and food safety guidelines are always followed by all staff within assigned areas and all storage areas are spotless.

• Production : always dish out and assemble our food product 100% to the customer specifications.-Daily on time delivery of flights based on Kitchen Ready Times.
• Financials for assigned areas : -Meet food and labor cost targets as per directive by Senior Management or Budget.-Minimize and control overproduction / overprovisioning and wastage.
• Maintain working equipment in best conditions, keep operational variables and kitchen supplies at a minimum level-Management of assigned area : -Leadership, Management and Accountability!-Create and maintain winning teams, keep turnover at a minimum.
• Train and develop the Team skills, identify talent, and promote from within.-Excelling in teamwork when interacting with other departments and / or Senior Management.

Interested in additional opportunities visit us at : https : / / @, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.

Thomas Cuisine is hiring a Sous Chef for Buckner Parkway Place!

Joining the Thomas Cuisine team is the next best step on your personal and professional journey. Your leaders will inspire you, and your team members will cheer you on, to live a fulfilling life, with a dependable schedule and regular hours.

We do the right thing, and support you with career development programs, goal setting, and mentorship from the minute you’re hired.

$55,000 plus bonus potential

Full benefits, PTO / Vacation time, Wellness Programs, Profit-Sharing, and much more!

Growth opportunities :

• Enhance your food knowledge
• Boost your organizational skills
• Execute your job with confidence
• Energize your team

The Sous Chef assists the Executive Chef in providing direction and guidance for the production of food to include : implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.

In carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies.

Successful candidates will have previous leadership and food service management experience, a college degree preferred. Culinary Arts Degree or BS Degree - Food Service or Hospitality Management Program

• Maintain strict confidence regarding company-related matters.
• Follow directions from the Executive Chef or FSD regarding other related duties.
• Maintain strict following of recipes for all food production & products.
• Must have proficient knife skills.
• Counts accurate inventory of all items in all food storage areas.
• Maintains FIFO of freight in assigned areas.
• Produces menu items by timeline requirements.
• Maintains all HACCP standard operating procedures.
• Ensures a clean & sanitary workstation / area by practicing the clean as your go method. Cleans down tables / utensils before and after each assignment.
• Maintain all prepared items are labeled with the following information; item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item.
• Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to recipe within the prescribed time frame to complete all service times for café or functions contracts in an accurate & rapid manner.
• Other duties as directed

Qualifications

• 2 years prior restaurant experience helpful
• 2 years prior hospital experience helpful
• Professional kitchen environment experience
• Scratch base cooking
• Culinary Arts degree a plus

Thomas Cuisine thomascuisine.com is on the grow.’ Our passionate, hardworking team delivers a fresh take on foodservice every day.

• We’re the 13th largest contract dining management company in the country Food Management Magazine .
• We are ranked among the top places to work The Denver Post .
• We’ve been honored for our outstanding response to COVID Senior Living Residents Council .
• We’ve been recognized with a Dining Distinction Award Association of Nutrition and Foodservice Professionals .

Team Members Say

so much growth, the opportunities are endless! Thomas Cuisine set me up for success.

if you have a love affair with cooking, this is the place for you.

Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods.

We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities, and corporate dining facilities.

Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

We seek to make a valuable difference to those we serve- one nutritious meal at a time.

REAL Food Genuine Service Enduring Relationships

Kata Robata is looking for a lead Sushi Chef. Applicants must have at least five years experience as a Sushi Chef. Responsibilities include (but not limited to) :

• Knowledge of proper preparations for sushi rice, raw fish, vegetables, seaweed, and other ingredients.
• Strong knife skills
• Attention to detail when preparing ingredients, plate presentation, storing ingredients, and cleanliness.
• Continuously check and be aware of fluctuating prices between suppliers and pricing we are charging guests.
• Aware of labor costing and how staffing impacts overall profits of the restaurant.
• Monitor portion control and waste.
• Ability to help with special menus, tasting menus, and catering events.

Salary starting at $68,000. Benefits discussed in hiring process.

We are seeking a highly motivated and experienced Vietnamese Cuisine Chef to join our team. The ideal candidate will have at least 2 years of experience cooking Vietnamese or similar cuisine, be able to work weekends and holidays, and possess excellent work ethic.

This position requires the ability to create recipes and menus, as well as strong computer skills.

Responsibilities :

Create recipes and menus for our restaurant

Manage purchasing and costing of ingredients

Schedule and manage labor

Work closely with the kitchen staff to ensure high-quality food is produced in a timely manner

Mentor and coach junior kitchen staff members

Continuously develop and expand culinary skills

Qualifications :

2 years of experience as a Chef cooking Vietnamese or similar cuisine

Able to work weekends and holidays

Ability to create recipes and menus

Excellent work ethic

Creative skills

Computer skills

Purchasing and costing skills

Scheduling and labor management skills

Interested in learning and growing your skill set

Benefits :

Relocation assistance available

Competitive wages

Excellent benefits

Recognition and rewards program

Vacation, holiday, and sick pay

Coaching and mentoring

If you are a talented and experienced Vietnamese Cuisine Chef looking for a new opportunity to showcase your skills, we would love to hear from you.

Apply today and become a part of our team!

Applicants submitted without a cover letter may not be consider for employment Summary : Seeking a talented and passionate Executive Chef to join our hospitality team.

As Executive Chef you will foster a positive culinary culture and be responsible for overseeing all aspects of recipe creation, kitchen operations and quality control.

Your expertise, creativity and leadership will play a pivotal role in ensuring exceptional dining experiences for our guests.

Duties :

Be a promotional spokesman for Saint Arnold; this is a part of everyone s job description

Be a role model for staff regarding policy, food production standards, teamwork, attitude and professionalism

Train, coach and provide feedback to kitchen staff, promoting a culture of respect

Create new dishes and facilitate menu planning for regular menus, specials and beer dinners

Monitor and assist in food production and ensure product meets quality and cost standards

Define and monitor line checks and opening & closing duties

Ensure the kitchen is kept clean and all food regulations are followed

Collaborate with other Saint Arnold departments

Attend outside events as required

Qualifications :

Be a craft beer lover!

Prior experience managing a kitchen required; executive chef experience preferred

Thrive in a fast paced environment while maintaining patience with guests and staff

Enjoy working in a collaborative environment

Extensive knowledge of culinary trends, ingredients and cooking techniques

Food Safety Manager Certification required prior to start and must be maintained

Bilingual skills an advantage but not required

Familiarity of HotSchedules, Toast and XtraChef an advantage but not required

Salary : Range is $70,000 and up, depending on experience.

Join our team and contribute to our culinary success. Together let s create a remarkable dining experience through the art of recipe creation, quality control, cultural development, and training.

Apply today and become an integral part of our passionate and dedicated hospitality team at Saint Arnold Brewing Company.