Trabajos Chef & Cook en Miami, FloridaCrear alertasSin experiencia

Set to debut at the iconic Bal Harbour Shops in 2026,.Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic steakhouse meets the cinematic glamour of old Hollywood, brought to life through lush le

Accountable for overall success of the daily kitchen operations.Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.Works to continually improve guest and associate satisfaction while maintaining the operating budget.Supervises all

What's the job? You'll join as aSous Chef in an All Day Cafe and Wine bar that just made Infaturation's "Best Restuarant's in Coconut Grove" A simple menu, mostly cold kitchen, using the best organic, seasonal ingredients. What's in it for you? For the right Chef, this position is a stepping s

What's in it for you? For the right Chef, this is a leadership role that you can grow into, and grow with us as we expand.

You will be working as the Pastry chef of Maman Miami in the commissary kitchen located in the Wywnood area; .

Passion for natural foods and the mission of Whole Foods Market. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities

Assists with the scheduling and supervision of Team Members as well as with the day-to-day flow of the department. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety

The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. At Whole Foods Mar

Ability to work cleanly and efficiently under pressure.

We are launching our food program and looking to hire culinary resources for our kitchen.

Ability to work in a fast-paced, high-energy environment. Ability to stand for extended periods and lift up to 50 lbs. Flexible availability, including nights, weekends, and holidays.

We are seeking a skilled and dedicated Lead Line Cook to join our culinary team.The Lead Line Cook will be responsible for preparing high-quality dishes according to our recipes, ensuring that food is cooked properly and presented attractively.The ideal candidate will have a passion for cooking, exc

A private membership club by Major Food Group that originated in Miami,.We are a home away from home for our members, a distinguished clientele that expects precise execution and exquisite attention to detail.Set up and stocking stations with all necessary supplies.Cook menu items in cooperation wit

The Pastry Cook I will work with the Pastry Chef and Culinary team to ensure consistent guest satisfaction.The Pastry Cook 1 will prepare recipe components and perform all functions related to the proper food preparation and maintenance of the pastry department.Weigh, measure and mix raw ingredients

The Pastry Cook at SEIA is responsible for executing menu items with precision, consistency, and respect for Italian culinary tradition.This role supports the culinary team by maintaining station readiness, adhering to technique and standards, and contributing to a seamless service that reflects SEI

Reporting to the executive chef and following instructions. Wok Chefs are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications.

The Kitchen Manager works closely with the Executive Chef and Culinary Leadership team to oversee daily kitchen operations. The kitchen at Jajaja is collaborative, energetic, and detail-oriented. This role is responsible for supervising back-of-house staff, supporting menu execution, maintaining foo

Set to debut at the iconic Bal Harbour Shops in 2026,.Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic steakhouse meets the cinematic glamour of old Hollywood, brought to life through lush le

Open Interviews Wednesday 03/04/2026 *.Please bring your resume and come prepared for an interview with our management team!.Wednesday's from 2:30PM-4:30PM!.Evan Funke's Homage to la Cucina Romana, Mother Wolf honors Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina.

Job DescriptionJob description We are looking for a hardworking, awesome server with at least 2 years of experience for a high-end casual fine-dining traditional sushi restaurant located in the picturesque Coconut Grove District in Miami. Japanese restaurant experience is a big plus. MUST be able to work 30-40 hours and have a completely open schedule, including lunches, weekends, and weekdays. We want someone responsible who cares about the restaurant (not just making quick money and going home) as well as someone who enjoys upselling. We want to hire awesome people who will appreciate the opportunity of working at an awesome place, alongside an elite, fun, and hardworking team. If you put love into what you do, work hard, are reliable and mature yet fun and relaxed under pressure, have reliable transportation, want to make money and sell, and will work hard, you are the right person for the job. Please see below for details regarding the position. Before you apply, understand that we work under a commission-based model. Servers get paid between $2-$5/hr and get 13% out of an automatic 18% service charge plus 90% of any additional tips obtained after that. Our average per person averages range from $40-60 per person for lunch and $65-85 per person for dinner. Servers currently make between $35-50+/hr, depending on sales, service, and shifts. Job purpose Servers are essential members of a full dining restaurant team. Servers are the bridge between customers and the organization and are in a unique position to directly connect with customers and promote our brand. Successful servers at OMAKAI sushi are not merely accurate order takers but are brand advocates willing to educate the customer about our products and are willing and able to engage in suggestive selling to increase sales. Furthermore, successful servers attend to all dine-in customers’ needs in a timely, friendly, and professional fashion. Duties and responsibilities • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Answer customers’ questions– this includes answering all customers' questions or concerns after, during, and after their visit, • Inform and educate customers – this involves informing dine-in customers of our ordering and menu system, how we recommend each item to be consumed, and educating the customer about our food and beverage products, • Upsell – this includes offering food and beverage pairings, offering additional items, and offering dessert or other items, • Take orders and process payments – this includes taking all food and beverage orders accurately by operating a point-of-sale system and taking payments by using such a system., • Know the menu – this position requires learning the entire menu thoroughly and properly, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, • Work as a team – this position requires servers to help each other out and to attend to any customer’s needs, regardless of who is taking care of that customer. For example, if a table that is being taken care of by another server requests something, that customer will be taken care of right away, regardless of who is serving her or him, • Serve alcoholic beverages responsibly Qualifications • High school diploma or equivalent preferred, • Two years of serving experience required, • SafeServe and Alcohol Serving certifications are required (can be obtained during training), • Japanese cuisine knowledge is a plus, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Handle money and operate a point-of-sale system, • Hold a tray that may include drinks, • Solve basic math problems * Willingness to take instructions in a professional and understanding manner Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements The employee must be able to stand for long periods. The job requires some bending and kneeling to reach certain items such as plates, spoons, sauces, beverages, etc… The job requires moderate tray handling and lifting (maximum 30 lbs.). The job requires opening sake, beer, and wine bottles and handling a soft drink hose to dispense soft drink beverages. The job requires pre-bussing and bussing tables which involves thoroughly cleaning tables and may include sweeping. The job requires maneuvering between tables and corners. Direct reports GM/Owner/Assistant Managers Benefits: • Employee discount, • Flexible schedule, • Growth opportunities Restaurant type: • Upscale casual restaurant Shift: • Day shift, • Evening shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Required) Work Location: In person

Job DescriptionJob description We are looking for a hardworking, awesome server with at least 2 years of experience for a high-end casual fine-dining traditional sushi restaurant located in Aventura. Being kind, positive, engaging, and smily are non-negotiables =). Japanese restaurant experience is a plus. MUST be able to work 30-40 hours and have a completely open schedule, including lunches, weekends, and weekdays. We want someone responsible who cares about the restaurant (not just making quick money and going home), as well as someone who enjoys upselling. We want to hire awesome people who will appreciate the opportunity to work at an awesome place alongside an elite, fun, and hardworking team. If you put love into what you do, work hard, are reliable and mature yet fun and relaxed under pressure, and have a positive and kind attitude, you are the right person for the job. Please see below for details regarding the position. We work under a commission-based model, meaning your pay is mostly based on a fixed percentage of your particular sales. Servers also receive a small hourly base pay and get to keep a large majority of additional tips (optional for guests). Job purpose Servers are essential members of a full dining restaurant team. Servers are the bridge between customers and the organization and are uniquely positioned to connect directly with customers and promote our brand. Successful servers at OMAKAI sushi are not merely accurate order takers; they are brand advocates who educate customers about our products and engage in suggestive selling to increase sales. Furthermore, successful servers attend to all dine-in customers’ needs in a timely, friendly, and professional fashion. Duties and responsibilities • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Answer customers’ questions– this includes answering all customers' questions or concerns after, during, and after their visit, • Inform and educate customers – this involves informing dine-in customers of our ordering and menu system, how we recommend each item to be consumed, and educating the customer about our food and beverage products, • Upsell – this includes offering food and beverage pairings, offering additional items, and offering dessert or other items, • Take orders and process payments – this includes taking all food and beverage orders accurately by operating a point-of-sale system and taking payments by using such a system., • Know the menu – this position requires learning the entire menu thoroughly and properly, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, • Work as a team – this position requires servers to help each other out and to attend to any customer’s needs, regardless of who is taking care of that customer. For example, if a table that is being taken care of by another server requests something, that customer will be taken care of right away, regardless of who is serving her or him, • Serve alcoholic beverages responsibly Qualifications • High school diploma or equivalent preferred, • Two years of serving experience required, • SafeServe and Alcohol Serving certifications are required (can be obtained during training), • Japanese cuisine knowledge is a plus, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Handle money and operate a point-of-sale system, • Hold a tray that may include drinks, • Solve basic math problems * Willingness to take instructions in a professional and understanding manner Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements The employee must be able to stand for long periods of time. The job requires some bending and kneeling in order to reach certain items such as plates, spoons, sauces, beverages, etc… The job requires moderate tray handling and lifting (maximum 50 lbs.). The job requires opening sake, beer, and wine bottles and handling a soft drink hose to dispense soft drink beverages. The job requires pre-bussing and bussing tables that involves thoroughly cleaning table and may include sweeping. The job requires maneuvering between tables and corners. Direct reports GM/Owner/Assistant Managers Benefits: • Employee discount, • Flexible schedule Restaurant type: • Upscale casual restaurant Shift: • Day shift, • Evening shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Required) Work Location: In person

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. • Control production levels and recommend ideas for improvements and better cost controlling. • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. • Identifies potential expense reductions through cost control., • Analyzes operational problems and establishes controls., • Reviews timesheets and forwards them to the Executive Chef for approval., • May prepare a variety of reports and letters utilizing personal computer system and equipment. • Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. • Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES • Monitors and manages the various assigned workstation functions., • Monitors the assignment of duties and responsibilities to their staff., • Observes and evaluates staff and work procedures to ensure quality standards and service are met. • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. • Inspects workstations, work QUALIFICATIONS AND EDUCATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). • A culinary school degree is required., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES -Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. -Must have excellent food knowledge and a full understanding of culinary terms. -Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. -Must be proficient in completing tasks, work efficiently and productively. -Must be able to work in any section of a kitchen. -Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. -Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. -Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. -Control production levels and recommend ideas for improvements and better cost controlling. -Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. -Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. -Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. -Ensures that the HACCP program is carried out correctly. -Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. -Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES -This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. -Identifies potential expense reductions through cost control. -Analyzes operational problems and establishes controls. -Reviews timesheets and forwards them to the Executive Chef for approval. -May prepare a variety of reports and letters utilizing personal computer system and equipment. -Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. -Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES -Monitors and manages the various assigned workstation functions. -Monitors the assignment of duties and responsibilities to their staff. -Observes and evaluates staff and work procedures to ensure quality standards and service are met. -Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. -Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION -A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). -A culinary school degree is required. -Very strong management skills in a multicultural and dynamic environment. -Very strong communication, problem solving, decision making, and interpersonal skills. -Superior customer service, teambuilding, and conflict resolution skills. -Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. -Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. -Intermediate computer software skills required. -Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. -Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

About Vandelay Companies For over a decade, Vandelay has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors. About the Opportunity As an Executive Chef with Vandelay Companies, you’ll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it’s an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You’ll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution. What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality. In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest’s experience while growing within a group that values your talent, your leadership, and your commitment to the craft. Core Responsibilities • Create memorable dining experiences by exceeding guest expectations and showing a genuine love for the art of hospitality, • Embody Vandelay Hospitality Group’s standards of excellence with a high-energy, service-oriented attitude and inspire your team to do the same, • Engage culinary team members through proactive recruiting, hiring, coaching, training and continuous development efforts, • Display financial skills by summarizing and analyzing information for budgeting revenues and expenses; measuring costs of products, services or other cost objectives, • Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results, • Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions, • Run pre-shift meetings and update the team on any key business updates, • Assist with weekly staff schedules in coordination with the General Manager, • Order goods, kitchen utensils and cleaning products as needed while controlling operational costs and monitoring departmental budget, • Ensure established standards for food safety, sanitation and quality are maintained, • Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and Vandelay Hospitality Group’s serving standards, • Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner, • Ensure adherence to all local, state and federal laws and regulations, • Take action based on guest reviews and feedback standards and protocols, • Attend and participate in Manager meetings as scheduled, • Lead weekly manager meetings to communicate informational updates and build a cohesive management through proactive communication Requirements • High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred, • 2+ years of full service restaurant Executive Chef experience strongly preferred, • Ability to work a flexible schedule including evenings, weekends and holidays, • Trustworthy, detail-obsessed and open to constructive feedback, • Exceptional communication skills both written and verbal Perks • Medical, Dental and Vision benefits available, • Paid Time Off, • Dining discounts at all Vandelay Companies concepts, • Professional development and career growth, • Robust Training program, • All Vandelay Companies restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family, • A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements • Ability to lift up to 50 pounds, • Ability to work standing and walking for extended periods of time If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you! Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Details: • 5 days per week, ability to travel with the family as needed, • Starts at 6:00am in Miami Beach area, • Breakfast, lunch and dinner shifts, in coordination with Private Chef team, • Full-time commitment required Requirements: • Must have prior chef experience and able to work with a strict dietary food list and be health focused, • Must have front of house experience, • Must have experience cooking dinners for up to 14 guests, • Must have a car and be flexible in ever changing schedule Benefits and Compensation: This is a full time position offering competitive salary based on experience and a comprehensive benefits package including health, dental, and vision care. Other benefits may apply.

POSITION PURPOSE The Junior Sous Pastry Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is hands-on and execution-focused, while also assisting in training junior team members and maintaining the refined standards synonymous with the Cipriani brand. ESSENTIAL FUNCTIONS & DUTIES • Support the Pastry Chef in the preparation, production, and presentation of all pastry items, including cakes, pastries, desserts, and baked goods., • Execute pastry production for à la carte service, events, and special requests with precision and consistency., • Assist in developing and refining dessert menus, contributing creative ideas aligned with Cipriani’s classic yet elevated style., • Ensure all pastry items meet the highest standards of taste, quality, and visual presentation., • Supervise and guide pastry cooks and junior team members during service and prep., • Assist with training and onboarding of pastry team members, reinforcing best practices and techniques., • Maintain cleanliness, organization, and proper labeling/storage within the pastry kitchen., • Monitor inventory levels and assist with ordering ingredients and supplies as needed., • Ensure all equipment is properly maintained and used safely., • Uphold all health, safety, and sanitation standards in compliance with company and regulatory guidelines., • Collaborate with culinary leadership to ensure seamless kitchen operations and service execution., • Maintain flexibility to work varying schedules based on business needs, including evenings, weekends, and holidays. KNOWLEDGE, EXPERIENCE, AND SKILLS: • Strong foundational knowledge of classic pastry techniques and dessert production., • Ability to execute recipes with precision, consistency, and attention to detail., • Creative mindset with an appreciation for refined, classic Italian and European pastry styles., • Strong organizational and time-management skills in a fast-paced environment., • Ability to lead by example and support junior team members effectively., • Clear communication skills and ability to collaborate cross-functionally within the kitchen., • Understanding of food safety, sanitation, and kitchen best practices., • 2-4 years of experience in a pastry role within a high-volume or luxury hospitality environment., • Prior experience in a supervisory or lead pastry role preferred., • Degree or formal training in Baking & Pastry Arts preferred., • Experience in luxury hotel or fine dining environments strongly preferred. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

About Pizza Bear Pizza Bear is a neighborhood pizza shop focused on sourdough pies, soft serve, and a tight menu of beer and wine. We care about quality, simplicity, and creating a place people want to return to regularly. Position Summary Pizza Bear is looking for a skilled and detail-oriented Pizza Maker to join our kitchen team. This role is responsible for preparing and executing our sourdough pizza program with consistency, speed, and care. Responsibilities • Stretch, top, and fire sourdough pizzas to spec, • Manage dough handling, fermentation awareness, and daily prep, • Maintain a clean, organized, and efficient station, • Execute service consistently during high-volume shifts, • Assist with prep including sauces, toppings, and dough production, • Follow all food safety and sanitation standards, • Work collaboratively with BOH and FOH teams Qualifications • Experience in pizza, bread, baking, or line cooking preferred, • Strong attention to detail and pride in craftsmanship, • Ability to stay organized and work efficiently under pressure, • Positive attitude and team-oriented mindset, • Interest in fermentation and quality ingredients is a plus What We’re Looking For Someone who cares about the product. You move with purpose, respect the process, and want to improve every day. We’re looking for people who value consistency, teamwork, and creating food that keeps guests coming back.

Senior Sous Chef – Luxury Bar & Grill / Western Cuisine Restaurant at a luxury hotel in the Bahamas We are seeking an accomplished and highly driven Senior Sous Chef to join the culinary leadership team of a prestigious luxury hotel and resort recognized internationally for its elevated dining experiences, vibrant Bar & Grill concept, and exceptional guest service standards. This role is designed for a culinary professional with a proven background in high-volume premium dining environments, ideally gained within Celebrity Chef restaurants, Michelin-starred establishments, internationally recognized luxury hotels, or award-winning fine dining operations. The successful candidate will possess refined culinary expertise in modern Western cuisine, strong operational leadership, and the ability to execute consistently at the highest level within a fast-paced, luxury hospitality setting. The Senior Sous Chef will support the Executive Chef in leading all back-of-house culinary operations while ensuring excellence in food quality, consistency, team leadership, sanitation, profitability, and guest satisfaction. Key Responsibilities • Oversee daily kitchen operations across the Bar & Grill and Western cuisine outlets, ensuring seamless execution during high-volume service periods., • Maintain exceptional culinary standards with a strong focus on presentation, flavor profiles, consistency, and premium ingredient utilization., • Lead, motivate, and mentor kitchen brigades while fostering a culture of professionalism, accountability, and continuous improvement., • Collaborate with the Executive Chef on menu development, seasonal offerings, signature dishes, and innovative culinary concepts aligned with luxury hospitality standards., • Ensure all dishes are executed according to established recipes, specifications, and plating standards., • Monitor and manage service flow to maintain efficiency and excellence during peak operating periods., • Uphold strict compliance with food safety, HACCP, sanitation, and occupational health & safety standards. Candidate Profile • Minimum 5–8 years of progressive culinary leadership experience in luxury hotels, upscale restaurants, or internationally recognized dining establishments., • Previous experience as a Senior Sous Chef or Sous Chef within:, • Michelin-starred restaurants, • Celebrity Chef concepts, • Luxury hotel brands, • High-volume fine dining or premium Bar & Grill operations, • Extensive expertise in Western cuisine, premium grilling techniques, steakhouse operations, and contemporary culinary trends., • Strong background managing high-volume service without compromising quality or presentation standards., • Exceptional leadership, communication, and organizational skills., • Proven ability to lead multicultural kitchen brigades in demanding service environments., • Solid understanding of financial controls, food costing, inventory management, and labor planning., • Culinary degree, diploma, or recognized professional culinary certification preferred., • Food Safety & HACCP certification required. Compensation: Salary plus company benefits. Please forward your resume in English to brian@renardinternational.com. Regards, Brian Brian Renard, Executive Director of Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS 601 – 121 Richmond Street West Toronto, ON Canada M5H 2K1 Tel.: 416-364-8325, ext. 226 Email: brian@renardinternational.com Websites: Recipient of the 31st Annual Pinnacle Awards: "Hotelier Magazine, 2019 Supplier of the Year" _

Executive Sous Chef – Luxury Caribbean Resort Location: Bahamas Property Type: International Major Luxury Hotel & Resort Department: Culinary Operations Reports To: Executive Chef An exceptional opportunity exists for an accomplished and highly experienced Executive Sous Chef to join the culinary leadership team of a prestigious luxury resort in the Caribbean. This world-class property is renowned for its elevated hospitality standards, state-of-the-art culinary facilities, diverse international dining concepts, and uncompromising commitment to culinary excellence. The ideal candidate is a polished and highly disciplined culinary leader with extensive luxury hotel experience, exceptional operational expertise, and a passion for delivering world-class dining experiences across multiple venues. This individual must possess the leadership maturity, culinary sophistication, and operational strength required to support one of the Caribbean’s premier luxury resort destinations. We are seeking a refined culinary professional with an extensive background in large-scale luxury hotel operations, ideally gained within internationally recognized five-star resorts, Michelin-starred environments, or globally acclaimed fine dining establishments. The successful candidate will bring strong operational leadership, advanced culinary expertise across multiple cuisines, and proven experience managing complex multi-outlet food operations at the highest level. The Executive Sous Chef will serve as the key operational partner to the Executive Chef, overseeing day-to-day culinary execution across multiple restaurants and outlets while ensuring consistency, innovation, quality, and exceptional guest experiences throughout the resort. Key Responsibilities: • Assist the Executive Chef in directing all culinary operations across multiple restaurants, fine dining venues, lounges, banquet operations, and specialty outlets., • Lead daily kitchen operations in a high-volume luxury environment while maintaining Michelin-star-level quality, presentation, and consistency., • Ensure seamless coordination and execution across all culinary outlets, maintaining the highest standards of food quality and guest satisfaction., • Supervise and support Executive Sous Chefs, Sous Chefs, Chef de Parties, and kitchen brigades throughout the property., • Maintain operational excellence during peak service periods, VIP functions, special events, and large-scale banquets., • Support menu development and culinary innovation across international and world cuisine concepts., • Uphold elevated standards in flavor profiles, plating presentation, ingredient sourcing, and modern culinary techniques., • Ensure all culinary offerings align with the luxury positioning and reputation of the resort., • Collaborate with outlet chefs to drive creativity, consistency, and continuous improvement throughout all dining experiences., • Mentor, coach, and develop culinary teams to achieve exceptional performance and professional growth., • Foster a disciplined, respectful, and high-performing kitchen culture focused on excellence and accountability., • Participate in recruitment, succession planning, training, and performance evaluations for culinary staff., • Promote strong communication and collaboration between culinary, stewarding, purchasing, and front-of-house teams., • Ensure strict adherence to all HACCP, sanitation, food safety, and occupational health standards throughout the property., • Conduct regular inspections to maintain cleanliness, organization, and operational readiness in all kitchen areas., • Assist in managing food costs, labor costs, inventory control, and waste reduction initiatives., • Monitor kitchen productivity and operational efficiencies while maintaining uncompromising quality standards., • Ensure proper receiving, storage, rotation, and quality control of all food products. Required Qualifications & Experience: • Minimum 8–12 years of progressive culinary leadership experience within luxury hotels, international resorts, or globally recognized fine dining establishments., • Previous experience as an Executive Sous Chef or senior culinary leader within:, • Luxury five-star hotels or resorts, • Multi-restaurant properties, • Michelin-starred or Michelin-quality culinary environments, • High-volume luxury food & beverage operations, • Proven experience overseeing multiple culinary outlets simultaneously within large-scale hotel operations., • Extensive expertise in international cuisine, fine dining standards, and modern culinary techniques., • Strong leadership presence with exceptional organizational, communication, and team management skills., • Demonstrated ability to perform successfully in demanding, fast-paced luxury hospitality environments., • HACCP Certification required., • Culinary diploma, degree, or recognized professional culinary certification preferred., • Experience working within internationally recognized luxury hospitality brands., • Caribbean or remote island resort experience considered an asset., • Strong understanding of luxury guest expectations and ultra-premium service standards., • Ability to inspire and lead large multicultural culinary brigades. Compensation: Competitive executive compensation package, housing assistance, and expatriate benefits where applicable. Please forward your resume in English to brian@renardinternational.com Regards, Brian Brian Renard, Executive Director of Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS 601 – 121 Richmond Street West Toronto, ON Canada M5H 2K1 Tel.: 416-364-8325, ext. 226 Email: brian@renardinternational.com Websites: Recipient of the 31st Annual Pinnacle Awards: "Hotelier Magazine, 2019 Supplier of the Year" _

Nami Nori is looking for a Prep Chef with a passion for cooking and hospitality.

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The Grill Chef is responsible for the preparation, cooking, and presentation of all grilled and meat-based dishes in accordance with company recipes and quality standards.

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Frankie & Wally’s is an Italian-inspired gourmet market and deli rooted in craftsmanship, hospitality, and thoughtful execution.We specialize in handcrafted sandwiches, rotisserie proteins, fresh salads, and prepared foods — built with intention and pride.We are seeking a focused, detail

The Pizza Cook is responsible for preparing, cooking, and presenting high-quality pizzas while maintaining consistency, cleanliness, and efficiency in the kitchen.This role requires strong attention to detail, knowledge of dough handling, and the ability to work in a fast-paced kitchen environment w

The Line Cook at SEIA is responsible for executing menu items with precision, consistency, and respect for Italian culinary tradition.This role supports the culinary team by maintaining station readiness, adhering to technique and standards, and contributing to a seamless service that reflects SEIA&

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Job Description POSITION OVERVIEW We are seeking talented and detail-oriented pastry cooks to prepare high-quality pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, displays, and special-request items in a fast-paced luxury dining environment. This role requires precision, organization, and a passion for pastry arts, while supporting the culinary team in delivering exceptional guest experiences. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE • Prepare pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items, • Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation, • Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately, • Ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements, • Meet with the Executive Chef to review assignments,anticipatedbusiness levels, and any changes affecting job performance, • Inspect cleanliness and working conditions of all tools, equipment, and supplies daily, • Check production schedules andestablishpriority items for the day, • Plan and prepare pastry items for restaurant service, catering events, and special functions, • Work collaboratively with culinary team members whilemaintainingorganization, efficiency, and professional conduct, • This is not anexhaustedlist of job responsibilities. REQUIREMENTS • 1+ year of proven experience as a pastry cook in a high-volume establishment, • Strong knowledge of French pastry techniques, • Culinary school degree or certification preferred, but notrequired, • High school diploma or equivalent vocational training certificaterequired, • Proficient in computer applications such as Excel, Windows, and POS systems, • Excellent knife skills and attention to detail, • Strong communicationand teamwork skills with the ability tomaintaina positive energy level, • Professional, punctual, thorough, and organized, • Ability to stand for extended periods and work efficiently in a fast-paced environment

Job Description Executive Chef – Fine Dining Chinese Cuisine | Miami, FL We are seeking an experienced and visionary Executive Chef to lead the culinary program for an upscale fine dining Chinese restaurant in Miami. The ideal candidate specializes in Hu Cuisine and possesses strong knowledge of the Seven Major Regional Chinese Cuisines, with the ability to create refined, authentic, and innovative dining experiences. The Executive Chef will oversee all kitchen operations, menu development, food quality, staff leadership, and culinary excellence while maintaining the highest standards of presentation, consistency, and hospitality. Qualifications: • Proven experience as an Executive Chef in fine dining, • Expertise in Hu Cuisine required, • Extensive knowledge of the Seven Regional Chinese Cuisines preferred, • Strong leadership, training, and kitchen management skills, • Passion for elevated culinary experiences and exceptional guest service Benefits Include: • Medical, Dental, Vision, and Life Insurance, • Disability Insurance, • Retirement Plan, • Generous Paid Time Off, • Health & Wellness Programs, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs)

Job DescriptionFL Cafe Restaurant in located in South Beach, Miami Beach, is looking for a qualified and experienced Executive Chef to lead the kitchen of our restaurant. The ideal candidate has strong experience in European cuisine and is comfortable preparing and supervising breakfast, lunch, and dinner service. Responsibilities: • Lead and organize daily kitchen operations, • Create and develop a new menu inspired by European cuisine, • Oversee the preparation and service of breakfast, lunch, and dinner, • Ensure high quality, consistency, and presentation of all dishes, • Manage food orders, inventory, and kitchen costs, • Maintain strict food safety and hygiene standards, • Train, supervise, and motivate the kitchen team, • Requirements:, • Proven experience as an Executive Chef, • Strong knowledge of European cuisine, • Ability to design and develop creative menus, • Ability to work efficiently in a fast-paced environment, • Strong leadership and organizational skills, • Preferred qualifications:, • Experience in restaurants serving breakfast, brunch, lunch, and dinner, • Passion for food and creativity in the kitchen, • Experience in French cuisine & French language is a plus, • If you are passionate about cooking and excited to help develop a new culinary concept, we would love to hear from you. Please send your resume and relevant experience to apply.

Job Description Italian-American Seafood and Grill restaurant located in Ocean Drive looking for an experienced head chef on full-time basis to organize kitchen scheduling and inventory reporting. Family owned restaurant. English and Spanish preferred. Salary based depending on experience.

Job Description Upscale Fast Paced Caribbean Restaurant in Wynwood, Miami, FL is looking for one strong manager to join our 50+ person team. We are located on 316 NW 24th St. Our ideal candidate is a self-starter, effective, ambitious, and able to complete admin tasks as well as motivate their team successfully. Must be proactive, innovative and a reliable person with "Management" experience of at least 2 years or more. Responsibilities • Train employees and monitor operations to ensure customers expectations are exceeded, • Manage employees to provide exceptional food quality in a timely and cost effective method, • Schedule, supervise and train front and back of the house, • Manage vendor services to maintain appropriate quantities and quality of product, • Budget and monitor inventory, labor and restaurant costs to improve overall profitability, • Implement health and safety protocols, • Produce and analyze profit and loss reports, • Team oriented and Works well with others, • Is proficient in learning and or using operational platforms and databases, • Computer literate and able to do admin tasks Qualifications • Min 2 yrs. Previous restaurant management experience, • High School Diploma or equivalent, • Strong leadership skills, • Food Manager Certification / Manager's Servsafe, • Flexible availability, • Clean record/background Do you fit the criteria? We are looking forward to hearing from you today! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Prepare, assemble, present, and explain hand rolls to seating customers, • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Make and prepare handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • Abide by all federal, state, and local labor health and safety laws Qualifications • High school diploma or equivalent preferred, • Two (2) years of kitchen experience required, • Japanese cuisine knowledge welcomed but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Solve basic math problems, • Willingness to take instructions in a professional and understanding manner Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer Benefits: • Employee discount, • Flexible schedule, • Health insurance for salaried employees, • Paid time off for salaried employees, • Parking benefits for full-time employees

Job DescriptionBenefits: • Employee discounts, • Flexible schedule !!!!MUST HAVE PREVIOUS BAKING EXPERIENCE!!! Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Baker to join the team at our busy bakery! In this role, you will prepare a variety of Beef Patties and Food Items. You will be responsible for opening the Kitchen in the morning and prepping for the day ahead. The ideal candidate must previous bakery experience and a passion for creating delicious Food. If you are creative, hardworking, and want to share your tasty creations with customers, wed like to hear from you! Duties and Responsibilities: • Open the Kitchen and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of Patties and Food Items, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • English language proficiency required. This position requires the ability to communicate effectively in English, both verbally and in writing, with customers, team members, and management.Knowledge of food safety practices, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts and weekends