Chef De Cuisine Salary at Mad BETA

**Job Description** **Aramark Healthcare+** is seeking a **Chef de Cuisine** to join their team at **Houston Methodist Cypress** . In this role, you will be responsible for all production aspects of the department, overseeing patient services and managing dining operations where customers order prepared foods from a menu. In this position you will lead a team of 30 employees, ensuring high standards of quality and service. Your leadership will be crucial in creating a positive dining experience for our patients and guests. We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef de Cuisine who can help us deliver the best customer service and food experiences. Reporting to the Food Service Director, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef de Cuisine will also play a key role in helping us meet budget requirem

Job Description Job Description Join Our Team at Doris Metropolitan – Houston’s Premier Steakhouse Position: Sous Chef Location: Doris Metropolitan, Houston, TX Doris Metropolitan is a renowned steakhouse in Houston, known for its exceptional cuts of meat, innovative dishes, and a dining experience like no other. We pride ourselves on delivering the finest in gastronomy, and our team is at the heart of our success. We’re seeking a skilled **Sous Chef** to help maintain our high culinary standards and continue creating extraordinary dishes that wow our guests. Job Description: As a Sous Chef, you’ll be the backbone of our kitchen team, supporting the Chef de Cuisine in all aspects of kitchen operations. From overseeing food preparation to managing kitchen staff, your leadership will help maintain the high standards of Doris Metropolitan’s cuisine. If you have a passion for premium cuts of meat, a love for fine dining, and a desire to be part of an exceptional culinary team, this is the

CORONADO CLUB, HOUSTON, TX Restaurant Sous Chef About the Club: A ‘Houston Tradition’. On the fifth floor of the former Bank of the Southwest Building is a Houston treasure and the city’s most exclusive downtown dining club. Designed by Houston architect Kenneth Franzheim in a classical 19th century style reminiscent of New York’s Harvard Club and Yale Club, and the famed private clubs of London, the Coronado Club opened in January 1957 with a charter membership of 100 drawn from the city’s top energy, real estate, law, and investment banking firms. The Coronado Club has changed over the past 60 plus years, undergoing several major renovations and expansions. Despite all of these changes, the Coronado Club retains its warmly welcoming and elegant spirit, continuing to exemplify the mission of its founders. Throughout its illustrious history, the Coronado Club has been a hub for Houston’s social elite, providing an exclusive setting for business meetings, elegant dining, and vibrant soc

Job Description Job Description Job responsibilities 40 - 50 hours a week / 4 kitchen days, 1 office/ field day Very hands on with food prep and cooking Hiring and training of new kitchen employees Upholding SOP's and QA Inventory & ordering of ingredients Food & Labor cost control Creating new seasonal menu items Sourcing local ingredients Participating in media content planning and execution Qualifications Advanced culinary skills and knowledge of kitchen equipment High integrity and hard working 3 years minimal experience managing a fast paced kitchen environment (8 years minimum professional cooking experience) Passionate about scratch made nutritious cooking Excellent communication and leadership skills Able to handle instructions and corrections very well Eager to learn and grow professionally and personally Perks Complimentary healthy lunch every day Major holidays off Sunday's off Company Description Vital Kitchen Co. has been crafting and delivering delicious healthy meals aro

Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) BENEFITS: •FLEXIBLE SCHEDULES •UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS •401K MATCH •INSURANCE AFTER 60 DAYS •FREE ACCESS TO MENTAL HEALTH SERVICES Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods. At Mexican Sugar, the Executive Chef takes guests on a delicious journey through Latin American cuisine. This culinary maestro recognizes that the passion and knowledge of everyone in the kitchen is crucial to creating exceptional dishes. Always staying ahead of culinary trends, they lead the market instead of following it. By incorporating fresh ingredients and beautifully plating each dish, they enhance and execute a menu that drives top and bottom-line restaurant performance. An essential trait of the ideal EC is a deep pa

OPEN HEARTH CONCEPT: CREATIVITY & FINANCIAL RESPONSIBILITY FOR BOH/TEXAS The ideal candidate is a seasoned chef with a background in cooking over live fire, fine dining (MUST HAVE experience working in a MICHELIN STAR operation/property OR a James Beard decorated Chef), ability to manage Food & Labor Costs. You will run an efficient kitchen by consistently looking for creative ways to improve the menu, while producing quality food, and working closely with our Corporate Chef and Restaurant Company Owner. Relocation assistance. Responsibilities Manage finances for kitchen operations Oversee menu creation Qualifications Experience cooking over live fire-OPEN HEARTH 3+ years of Executive Chef or Chef de Cuisine experience in fine dining/Michelin operations Experience working within budget constraints

The Pastry Cook is responsible for preparing quality pastry items while working closely with the Pastry Supervisor. Also assist in production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section. Duties & Responsibilities Responsibilities include preparing quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely Check production schedule and par Establish priority items for the day Inform a Manager of any supplies that need to be requisitioned Prepare all menu items following recipes and yield guides, according to departmental standards Inform Management of any foreseeable shortages before items run out Inform the pastry supervisor of any 86'd items throughout the day Ma

The Line Cook is responsible for preparing meals as per our standard recipes while working closely with the Chef de Cuisine. Also assist in maintenance of par levels of savories with the proper rotation of products and maintain highest cleanliness and hygiene standard in the savory section. Duties & Responsibilities Responsibilities include creating meal portions and ensuring that food comes out simultaneously, in high quality and in a timely manner Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely Utilize our serving portion sizes and all basic meal prep procedures used in the kitchen Inform a manager of any supplies that need to be requisitioned Prepare all menu items following recipes and yield guides, according to departmental standards Maintain proper storage procedures as specified by Health Department and Common Bond requirements Minimize waste Maintain a clean and sanitary work environment Assist with receivin