Lead BOH operations during assigned shifts while ensuring food quality, safety, accuracy, and speed of service.
Locations (10)
LA, California, United States
Orange County, California, United States
San Diego, California, United States
Inland Empire, California, United States
Dallas, Texas, United States
Fort Worth, Texas, United States
Show all 10 locations
Kaufman, Texas, United States
Collin, Texas, United States
Maricopa, Arizona, United States
Flower Mound, Texas, United States
Compensation
California – LA • Orange County • San Diego • Inland Empire
$20.50/hr (up to $24.00/hr with tips)
Texas – Dallas • Fort Worth • Kaufman • Collin
$14.00–$17.00/hr (up to $20.00/hr with tips)
Arizona – Maricopa
$18.00–$20.00/hr (up to $23.00/hr with tips)
Sous Chef responsible for leading kitchen operations, maintaining standards, managing stock, budgeting, training staff, and ensuring food safety and quality in a high‑volume holiday park setting.
Locations (2)
Lizard Point, Cornwall, United Kingdom
Helston, Cornwall, United Kingdom
Responsibilities
Assist Head Chef in leading and motivating kitchen team
Maintain exceptional food preparation, presentation, and service standards
Oversee kitchen management tasks including food diaries, health & safety documentation, stock management, and training
Support menu planning and delivery, ensuring portion controls, budgets, and profitability
Join Metz Culinary Management as an experienced Sous Chef at Bacon County Hospital, creating meals for retail café, acute care, long-term care, and day care dining.
Responsibilities
Solid kitchen leadership
Menu implementation with stunning presentation ideas
Catering
Requirements
Culinary Degree
Nice to have: Experience in Contract Dining Food Service (Hospital, School, College, Senior Living or Corporate Dining)
Manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant kitchen management team.
Compensation
Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, 401k, Short Term and Long Term Disability.
Support the daily leadership of Sixty Vines’ culinary operations, partner with the Executive Chef to lead shifts, develop culinary team members and uphold standards for quality, consistency, safety and presentation.
Compensation
Salary Range: $55,000–$75,000 per year, plus monthly profit share
Responsibilities
Support the Executive Chef in leading daily kitchen operations
Maintain a hands‑on presence throughout preparation and service
Ensure recipes, portions and presentation standards are executed consistently
Monitor food quality, ticket times and kitchen readiness throughout each shift
Maintain the highest level of food quality while actively managing waste
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