Chuys Springfield Menu Jobs in Usa

Job Summary:

Windows Catering is seeking a highly creative and independent Culinary Development Chef to lead culinary innovation and concept development. This role requires a forward-thinking professional who can take broad ideas and execute them fully from concept to delivery with minimal oversight. Ideal candidates bring a strong portfolio of creative culinary development, refined presentation skills, and the leadership to drive innovation from idea to implementation.

Primary Responsibilities:

• Lead the creative development and execution of new menu concepts and culinary stations, including design, layout, and ingredient selection.
• Independently develop and present full culinary stations, such as themed pasta bars, including multiple dish options, garnishes, finishes, and overall guest experience.
• Design and test innovative recipes that align with seasonal trends, client preferences, and event requirements.
• Coordinate with kitchen leadership and cross-functional teams to plan, prototype, and launch new food experiences.
• Supervise food preparation and kitchen staff, ensuring quality, consistency, and creativity across all output.
• Oversee equipment needs, production scheduling, and resource planning for new menu rollouts.
• Participate in high-end tastings and presentations with clients and stakeholders.
• Ensure compliance with all DOH and food safety regulations while promoting a clean, efficient kitchen environment.
• Mentor junior team members in culinary innovation and fine dining standards.
• Perform other duties as assigned.

Qualifications & Requirements:

• Graduate of a recognized culinary institution or equivalent high-level professional experience.
• 7+ years of culinary experience, with at least 3 in a role focused on menu development or innovation.
• Demonstrated ability to lead culinary design and execute new concepts independently.
• Experience in high-end restaurants, luxury catering, or fine dining environments.
• Strong understanding of kitchen layout, station design, and equipment needs for varied culinary applications.
• Excellent presentation and communication skills for client-facing interactions.
• Ability to lead under pressure while maintaining creativity and attention to detail.
• Flexible schedule and availability for occasional off-premise events, including evenings and weekends.

Director of Culinary

Executive Culinary Systems Leader

Idle Hour Country Club — Lexington, Kentucky

Reports to: Clubhouse Manager, General Manager / COO

About Idle Hour-

Founded in 1946, Idle Hour Country Club is a private, member-owned club defined by tradition, hospitality, and multi-generational community. As we enter an exciting new chapter — including a major kitchen renovation — we are seeking a senior culinary leader to help architect the next evolution of our dining experience.

Position Overview-

The Director of Culinary is Idle Hour’s senior culinary authority and systems leader. This is an executive-level leadership role focused on building standards, mentoring culinary leadership, and designing the operating frameworks that deliver timing, quality, and consistency at scale across all culinary venues.

This is not a daily line position.

It is a leadership, architecture, and continuity role.

The Director of Culinary partners closely with the Executive Chef, F&B leadership, and General Manager to ensure culinary excellence is not dependent on any one person — but built into the system itself.

Core Responsibilities-

Culinary Systems Leadership

• Serve as the Club’s senior culinary authority and standards architect
• Design and maintain culinary operating systems that ensure consistency, accountability, and quality across all outlets
• Establish final quality control and substitution governance standards
• Build, document, and evolve operating frameworks that protect the member experience

Leadership Development & Continuity

• Mentor the Executive Chef, Sous Chefs, and culinary leadership team
• Build succession pipelines and leadership bench strength
• Develop training frameworks, standards documentation, and accountability loops
• Serve as the continuity backstop — fully capable of stepping into kitchen leadership when required

Renovation-Phase Architecture

• Design and oversee interim operating models during the renovation phase
• Architect temporary production, menu tiering, labor, and service continuity frameworks
• Partner with FOH leadership to control guest expectations and protect experience during construction

Menu & Culinary Direction

• Partner with the Executive Chef to guide menu architecture, innovation, and seasonal planning
• Ensure recipe standardization, plating consistency, and production timing discipline
• Support signature dining experiences, tastings, and culinary programming

Financial & Operational Stewardship

• Provide strategic oversight of food cost controls, labor architecture, and waste management
• Partner with Finance on budgeting, purchasing strategies, and inventory governance
• Protect operational efficiency and accountability across all culinary cost centers

Cross-Departmental Partnership

• Partner with FOH, Events, and Membership leadership to align pacing, execution, and member recovery
• Monitor Dining Experience Survey feedback and ensure structural corrective action loops
• Support committee and Board communication as a culinary systems leader

Success Profile-

The ideal candidate is:

• A systems thinker who designs operations rather than merely managing shifts
• A leadership multiplier who develops people and protects standards
• Calm, structured, and decisive
• Comfortable in executive-level accountability environments
• Energized by building something lasting

Qualifications-

• 10+ years of progressive culinary leadership experience in private clubs, luxury hospitality, or fine dining
• Demonstrated success in building culinary systems, mentoring leaders, and driving consistency at scale
• Strong financial acumen in food cost, labor architecture, and purchasing strategy
• Able to step into kitchen leadership when continuity requires
• ACF or comparable certification preferred
• Experience with Jonas or similar systems a plus
• Deep appreciation for tradition, hospitality, and member-first culture

Compensation & Benefits-

• Competitive salary commensurate with experience
• Annual performance bonus tied to KPIs
• Full benefits package (health, dental, vision, 401(k))
• Relocation assistance negotiable
• Continuing education and professional development support

To Apply

Interested candidates should submit a résumé and brief cover letter to:

Chris Kennedy, CCM

General Manager / COO

If you are a morning person then we have the job for you! Tudors Biscuit Maker's prepare our famous, made from scratch, biscuits continually throughout their workday.  In addition to baking biscuits our Bakers prepare a variety of other menu items while balancing speed and efficiency with pride in their work and respect for their teammates, managers and customers.  Training is provided to ensure that all new Biscuit Makers learn the correct recipes and methods of food preparation to prepare our scratch, home style menu items.  

Correctly prepare menu items using standardized recipes with quality, precision and accuracy 

Meet company standards of safety and cleanliness

Maintain a calm demeanor during periods of high volume

Set a good example for coworkers with a positive attitude

Follow all Tudors Biscuit World operational policies and procedures

Maintain a clean and organized workspace 

Maintain regular and punctual attendance

Enjoys working early morning hours

Must ensure reliable transportation to work

Be able to communicate with co-workers and managers effectively 

Stand for long periods of time 

Reach and lift overhead up to 25 pounds

Work in hot and cold temperatures for long periods of time 

Work around, handle, operate, and control hot equipment and products in a safe manner 

Work at a pace consistent with changing business volume and demands 

Ability to learn quickly 

Ability to understand and carry out oral and written instructions and request clarification when needed 

Ability to work as part of a team 

Preferred qualifications:

• 16 years or older
• Legally authorized to work in the United States

Help Deliver the Kalahari Experience

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality.

But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued.

Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa.

Steakhouse Broiler Cook – Double Cut

Kalahari Resorts & Conventions is seeking a Broiler Cook for our Double Cut Steakhouse. In this role, you will support and assist the Restaurant Chef in the oversight of the restaurant and room service kitchen operation. You will deliver high-quality steakhouse cuisine in a fast-paced, high-volume environment.

As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll expertly prepare grilled and broiled menu items to order, ensuring food is cooked to perfection and presented with quality and consistency.

Pay rate: $22 - $25/hour based on experience.

Key Responsibilities

• Set up the broiler.
• Broil and grill all meat on the menu when ordered.
• Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
• Requisitions supplies needed to broil meats.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Cleans and sanitizes the broiler station.
• Sets up, maintains and breaks down butcher station.

What We’re Looking For

• 3–5 years of broiler or steakhouse experience, preferably within a high-end restaurant, resort, or upscale dining environment.
• Strong knowledge of steak temperatures, broiler management, seasoning, and proper resting techniques.
• State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe® certification is a plus.
• Must be self-motivated, organized, and able to work efficiently under pressure while maintaining high standards of cleanliness, sanitation, and food safety.
• Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are preferred but not required.

A Sampling of Our Benefits

Our team enjoys a comprehensive benefits package, including:

• Career growth opportunities with promotion from within
• 401(k) matching, paid time off, and holiday compensation
• Health, dental, and vision coverage for full-time associates
• Employee appreciation events, discounts, and perks at all resorts
• Education assistance programs to help advance your career

Be Part of Something Extraordinary

At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park.

Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact.

| Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA |

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Corporate Chef – Upscale Italian Restaurant Group

$110,000 - $150,000 + Bonus

This highly regarded, multi-location hospitality group is seeking an experienced Corporate Chef to lead culinary standards, R&D, and execution quality across its portfolio of chef-driven restaurants, offering strong compensation, collaborative support, and long-term growth potential.

About the Company:

• Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality
• Multi-location group offering event spaces from private dining rooms to full venue buyouts

What We Offer You:

• Medical, Dental, and Vision insurance
• PTO and vacation
• 401k options
• Bonus eligible
• Dining discounts
• Commuter benefits and travel stipend

Your Role with the Company:

• Define, elevate, and maintain culinary standards across all concepts, ensuring consistency in technique, seasoning, presentation, and overall execution
• Lead recipe development, R&D initiatives, and seasonal menu evolution while preserving each concept’s unique brand identity
• Create, document, and standardize recipes and culinary systems that are technically sound and executable at scale
• Conduct regular tastings, kitchen walkthroughs, and audits to sustain consistency and uphold excellence
• Provide hands-on leadership in kitchens, stepping into service as needed to support openings, transitions, high-volume periods, or quality resets.
• Mentor, coach, and develop Chef de Cuisines and senior culinary leaders, building strong culinary benches across the portfolio
• Oversee and support offsite and special event culinary execution, ensuring restaurant-level standards translate seamlessly beyond the four walls
• Partner cross-functionally with Operations and Finance to align menu strategy with cost targets, operational feasibility, and profitability goals
• Champion food safety, sanitation, and back-of-house organization standards across all locations

Your Qualifications:

• 6+ years of progressive culinary leadership experience, preferred Corporate Chef or Culinary Director experience, including a strong fine-dining foundation and classical technical training
• Proven experience overseeing culinary standards across multiple kitchens or concepts, with the ability to scale systems while preserving brand integrity
• Demonstrated strength in recipe development, menu innovation, and disciplined technical execution
• Hands-on leadership style with the ability and willingness to step into service, support events, and lead from the front when needed
• Prior experience as a Corporate Chef or Culinary Director within a chef-driven or founder-led restaurant group; exposure to offsite events, catering, or special culinary projects is highly valued

EOE – EQUAL OPPORTUNITY EMPLOYER

Job Description

Dunbar General Manager - MGRRESTN

Department: Food & Beverage

Reports To: Director of F&B

Northwood Overview

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Job Overview:

The Dunbar Manager oversees the daily operations of the Dunbar. The ideal candidate will be a passionate hospitality professional with a proven track record of success in managing restaurant teams, delivering exceptional customer experiences, and driving revenue.

Responsibilities:

· Operations Management:

o Oversee all aspects of restaurant operations, including staffing, scheduling, training, and performance management.

o Ensure adherence to all food safety, sanitation, and health regulations.

o Maintain a clean, safe, and organized Dunbar environment.

o Monitor and control food and beverage costs.

o Manage inventory and purchasing.

· Customer Service:

o Deliver exceptional customer service, ensuring guest satisfaction.

o Handle guest complaints and resolve issues promptly and professionally.

o Build and maintain strong relationships with guests.

· Team Leadership:

o Recruit, hire, and train restaurant staff.

o Motivate and inspire the team to achieve high performance.

o Foster a positive and collaborative work environment.

o Conduct regular performance reviews and provide feedback.

· Financial Performance:

o Analyze financial reports to identify areas for improvement.

o Develop and implement strategies to increase revenue and profitability.

o Manage labor costs and control expenses.

· Menu Development:

o Assist in menu planning and development.

o Ensure food quality and presentation standards are met.

· Event Planning:

o Coordinate and execute private dining events, banquets, and special occasions.

Qualifications:

· Proven experience as a Restaurant Manager or similar role in a high-volume restaurant.

· Strong leadership and management skills.

· Excellent communication and interpersonal skills.

· Knowledge of food and beverage operations, including menu development, cost control, and inventory management.

· Proficiency in POS systems and restaurant management software.

· Ability to work flexible hours, including weekends and holidays.

· Passion for the hospitality industry and a commitment to providing exceptional guest experiences.

Perks & Benefits:

· Medical, Dental, Vision

· Hotel Discounts

· Paid Time Off

· Employee Assistance program

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant

$80,000 - $110,000 + Bonus

Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Local restaurant group with 4 concepts and growing!
• Strong leadership with clear direction
• Highly skilled and experienced team with very low management turnover

BENEFITS & FEATURES:

• Medical, Dental, Vision, and Life Insurance
• Great, well-functioning management team
• Outstanding cuisine you can be proud of
• Highly competitive salary
• 2 weeks paid vacation
• Bonus potential

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:

• Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
• Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
• Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
• Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
• Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
• Direct scheduling, labor management, and food costing to drive efficiency and support profitability
• Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
• Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level

The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
• Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
• Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
• Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
• Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
• Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
• Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment

BACKGROUND PROFILE:

• Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
• Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
• Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
• Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
• Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
• Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience

EOE – EQUAL OPPORTUNITY EMPLOYER

Senior Sous Chef / Sous Chef – Progressive Indian-British Restaurant – New York City (Hudson Yards) – $80-90k + Relocation

A rare opportunity to join the opening team of a bold new concept in Manhattan. We are seeking a talented Sous Chef (Senior Sous level) to help launch a restaurant that blends British classics with Indian influences – think roasts, pies, and terrines with a progressive Indian twist.

We are partnering with the acclaimed team behind multiple Michelin, Michelin Guide and Bib Gourmand restaurants in major US cities. They are bringing a new concept to New York's Hudson Yards, and we are looking for a Sous Chef with strong fine dining experience, creative ambition, and – crucially – some media presence to support a Category O-1 visa application.

The Concept:

• A standalone restaurant in Hudson Yards, Manhattan.
• British-inspired menu with Indian influences – roasts, pies, terrines, grilled steaks, and fish, all elevated with Indian spices and techniques.
• A 90-seat fine dining restaurant with bar and lounge areas
• Kitchen equipped with semi-charcoal grill, robata, clay oven, and gas.
• Initially dinner only (5pm-11pm), with Saturday and Sunday brunch. Two turns per night.
• Team size: 10-12 chefs.

The Senior Sous Chef Role:

• Support the Head Chef in leading the kitchen for this high-profile opening.
• Take creative ownership – there is genuine scope to contribute to menu development and grow into a Head Chef role as the concept evolves.
• Help recruit, train, and develop the opening brigade.
• Oversee sections, manage the pass, and maintain impeccable standards.
• Be part of the public face of the restaurant – the visa requires some media presence and the team will support you in building this.
• Full training will be provided, with exposure to the group's Michelin-level standards.

The Ideal Candidate:

• Strong Sous Chef or Senior Sous Chef ready for a new challenge and relocation to NYC.
• Background in fine dining, British cuisine, or high-end restaurants
• Some media presence or confidence to build it – you will be supported for the visa process.
• Creative, ambitious, and ready to grow with the concept (path to Head Chef).
• Ideally open to a long-term move (relocation support provided).

Why Apply?

• Salary: $80-90k USD + relocation package ($5k USD) + support for first month.
• Visa Support: Category O-1 visa sponsorship available; media presence can be developed with the team's help.
• Career Growth: Genuine opportunity to step up to Head Chef as the restaurant establishes.
• World-Class Backing: Join a team with multiple Michelin-level projects across the US.
• Prime Location: Hudson Yards, one of NYC's most dynamic new neighbourhoods.
• Timeline: Opening June/July 2026 – interviews now.

The Process:

Send your CV to Olly at COREcruitment dot com.

Pastry Chef - Miami, FL - $70,000 - $80,000

We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program. This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.

The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency. This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.

Responsibilities:

• Lead and manage the pastry department, including production, plating, and service
• Develop seasonal dessert menus that align with the restaurant’s culinary vision
• Ensure consistency, presentation, and quality standards across all pastry offerings
• Manage ordering, inventory, and food cost controls for the pastry program
• Train, mentor, and develop pastry team members while maintaining a strong kitchen culture
• Maintain strict food safety, sanitation, and kitchen organization standards
• Collaborate closely with the Executive Chef and culinary leadership on menu development and special events

Requirements:

• 3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurant
• Strong background in plated desserts, breads, and modern pastry techniques
• Creative approach to dessert development with strong attention to detail
• Proven ability to lead and train a pastry team in a high-volume environment
• Strong organizational and cost management skills
• Passion for high-level hospitality and culinary excellence