Chef & Cook jobs in FloridaPart-time

Job Description Provide leadership, development, support and motivation to Leaders, creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results! You will specialize in building unique food offerings that cater to our Guests' preferences, setting trends, and innovating culinary experiences. As a role model, you will exemplify exceptional culinary skills and cuisine savvy! Duties Implement a wide range of menu offerings for various dining areas and special events Coordinate the production process, ensuring consistency, freshness, and presentation of all items Monitor monthly inventory, par levels, spoilage, and support environmental efforts We champion change to drive business results Ensure compliance with food safety regulations and uphold sanitation standards Cultivate an environment where Cast feel included, trusted, empowered, and recognized Establish strong relationships among Cast, leaders, peers, and direct reports Support location menu development Ensure proper maintenance and cleanliness of equipment and facilities Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs Required Qualifications Minimum of two years of culinary management experience Ability to work and lead effectively in a fast-paced environment Ability to educate and demonstrate fundamentals of cooking Flexibility in scheduling, including evenings, weekends, and holidays as needed. Desired Qualifications Experience leading in a unionized environment Food Safety Certification Culinary degree or relevant certification from a culinary institute is preferred #DXMedia #CulinaryProfessional The hiring range for this position in Orlando, FL is $68,600 to $91,900 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

We?re looking for Hotel Chef who can help us deliver the best customer service and food experiences at the LEGOLAND Florida Resort. • Reporting to the Hotel Chef de Cuisine, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations., • Our Hotel Chef will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $50,000 to $55,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here . ? Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? • Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills • Ability to work a schedule which will include evenings, weekends and holidays. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Who says FUN and RESPONSIBILITY can’t hang together? At SONIC Drive-In restaurants, you’ll have all that, along with great pay, flexible hours, a cool uniform and the camaraderie of fantastic co-workers. As a SONIC Drive-In restaurant Cook, you will oversee the Appetite Satisfaction Department, which involves operating the following stations: Food Production, Grill, Fryer and other tasks if applicable. Cook tasks in the restaurant may include: • Preparing and cooking food orders to meet product quality standards, • Food preparation and portioning, • Cooking on the grill, • Operating the fry station, • Dressing items to order, • Packaging all menu items and checking for product quality and consistency, • Cleaning including trash disposal, mopping, sweeping, washing dishes, wiping counter-tops and sanitizing food areas Requirements SONIC Drive-In Restaurant Cook Requirements: • Ability to work irregular hours, nights, weekends and holidays, • Ability to be flexible in all situations based on business need, • Effective communication skills; basic math and reading skills, • Ability to follow directions, • Willingness to abide by the appearance, uniform and hygiene standards at SONIC Drive-In restaurants, • General knowledge and understanding of the restaurant industry or retail operations preferred, but not required Additional Info Additional SONIC Drive-In Restaurant Cook Qualifications... • Friendly and smiling faces that enjoy providing quality products for our guests!, • A willingness to cross-train on all the stations – it never gets boring here!, • Motivated individuals who are team players and committed to keeping our drive-in clean and safe., • Promotes and embodies the Quality Way Core Values

Job DescriptionDescription: Seasonal Full Time Position. Cold side preparation of salads, sandwiches and the like. Requirements: Must be able to stand for long periods of time. Good time management with proactive use of down times. Previous culinary experience preferred. Maintain a clean and tidy workstation with attention to food and workplace safety. Ability to work cohesively with other food preparation team members.

Job Description Join the dynamic team at Grappino, where culinary excellence meets innovation. We pride ourselves on delivering premium culinary experiences to our guests and are committed to maintaining the highest standards of quality and service. As a leading name in the hospitality industry, we are looking for a passionate and skilled Sous Chef to join our kitchen brigade. As a Sous Chef, you will be the right hand to our Executive Chef, playing a pivotal role in ensuring the smooth operation of our kitchen. You will be responsible for overseeing day-to-day culinary activities, mentoring kitchen staff, and ensuring that each dish meets our high standards for quality and presentation. Key Responsibilities: • Assist the Executive Chef in managing kitchen operations and food preparation., • Supervise and mentor kitchen staff, fostering a positive and productive work environment., • Help develop and refine menu items, ensuring creativity and excellence in every dish., • Monitor food inventory and place orders as necessary, maintaining cost controls and minimizing waste., • Ensure compliance with health and safety regulations and maintain a clean and organized workspace., • Collaborate with the kitchen team to manage events and private dining experiences., • Train staff on proper preparation techniques, equipment use, and sanitation practices., • Maintain up-to-date knowledge of culinary trends and industry innovations. Qualifications: • Proven experience as a Sous Chef or similar role in a reputable restaurant or hotel., • Culinary degree or equivalent professional certification preferred., • Strong leadership and communication skills., • Excellent knowledge of kitchen equipment, food safety, and hygiene practices., • Ability to manage multiple tasks in a high-pressure environment., • Creativity and passion for food., • Availability to work flexible hours, including nights, weekends, and holidays. What We Offer: • Competitive pay and benefits package., • Opportunities for professional growth and career advancement., • A supportive and collaborative work environment., • Employee meal discounts and other perks. How to Apply: If you are a motivated culinary professional with a passion for creating exceptional dining experiences, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience. The Aielli Group is an equal opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, gender, sexual orientation, age, national origin, or disability status.

Job Description Full job description As the Dining Director/Chef, you will be responsible for providing overall leadership and management of the food and beverage and dining services operations for Assisted Living facility. These responsibilities include oversight of procurement, preparation and service of the food per the designated Menu Program, financial management of the department, supervising and training team members. They also include ensuring safe food handling and sanitation of food areas, inventory and rotation of products, accurate record keeping and regulatory compliance. You will create and maintain a high level of resident and family engagement, and practice your excellent communication and organizational skills by teaching, developing, and inspiring team members. PREFERRED QUALIFICATIONS: • Basic Cooking Skills, including able to identify common cooking terms (frying, roasting, baking, cream, thicken, mix, finely chop, etc.), know common measurements (tsp. versus tablespoon), demonstrate safe cooking temperatures, and menu and recipe reading comprehension., • Current health food handler card, • People person - must be comfortable interacting with residents, family members and other staff members, • Leadership - (the kitchen is the social hub of the community), • Proactive thinking (exploring other options based on resident's needs), • Able to order for menus, follow budget and make appropriate substitutions when necessary, • Problem Solving, • Personal Development, • Level 2 AHCA Background Screening, • 4+ years experience as lead chef in a assisted living/restaurant environment, • Solid knowledge of regulations concerning food handling, food storage, food preparation, safety and sanitation procedures in Assisted Living WORK ENVIRONMENT: This job position requires moderate physical demands. Duties may include frequent walking, stooping/kneeling/bending, lifting/carrying, and pushing/pulling during work.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionJob Title: Bagel Baker Job Type: Part-time (20-35 hours/week) Job Description: We are seeking an experienced Bagel Baker to join our team. We are also willing to train the right candidate. As a Bagel Baker, you will be responsible for preparing and baking a variety of bagels while maintaining high standards of quality and consistency. Your duties will include mixing ingredients, shaping dough, boiling and baking bagels, and ensuring that the kitchen and baking equipment are kept clean and organized. The baking shift is ~10 pm - 5 am every night except Sundays. Our bakers work in a rotating team of 2-3 people per shift. Bagel baking is a fast-paced skill that we will teach you. Must be able to work on your feet in a fast-paced environment and lift up to 50 +/- pounds. Please see a story the News-Press did on us re: baking bagels: https://www.news-press.com/story/life/food/2015/10/06/the-bagel-factory-fort-myers-fl-foodie-field-trip-taste-boiled-best/73026218/ If you are genuinely interested in joining our team, please follow up by filling out an application on https://thebagelfactory.com/employment-opportunities or by stopping by our store for a paper application. Only applications that are submitted via our website or in person will be seriously considered. Responsibilities: • Mixing and kneading dough to create bagel dough., • Shaping and forming the bagel dough., • Boiling the bagels in water., • Baking the bagels in a commercial oven., • Preparing ingredients to be used in sandwiches., • Maintaining a clean and organized work area, including the kitchen and baking equipment., • Following all food safety and sanitation guidelines., • Willing to train the right candidate.Requirements:, • Ability to work in a fast-paced environment., • Overnight shift (10 pm - 5 am) every day except Sunday night; must work Fridays & Saturday nights, • Strong attention to detail., • Excellent time management skills., • Ability to follow recipes and instructions accurately., • Excellent communication and interpersonal skills., • Ability to stand for extended periods of time and lift up to 50 pounds.If you are passionate about bagels and have the skills and experience we are looking for, we encourage you to apply for this exciting opportunity. Please apply both on this listing and our website as detailed above. We look forward to hearing from you! Job Types: Part-time (20-35 hours/week) Salary: Dependent upon experience Physical setting: • BakerySchedule:, • Overnight shift (10 pm - 5 am), • Weekend availability, • SUNDAY NIGHTS OFF, • MUST BE ABLE TO SHOW UP ON TIMEAbility to commute/relocate:, • Fort Myers, FL 33919: Reliably commute or planning to relocate before starting work (Required)Work Location: In person

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at Discovery Village at Naples Independent Living. As Sous Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As Sous Chef oversees and assists all food production, food presentation, and all back-of-the-house activity. Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and help manage kitchen operations in a cost effective manner. Position Highlights: • Status: FULL TIME, • Schedule: 11am to 7:30pm, 40 hours per week, Weekends and Holidays as needed, • Location: 8375 Sierra Meadows Blvd. Naples, FL 34113, • Rate of Pay: $26 - $28 What You’ll Do: • Assists chef with planning, staffing, organizing and coordinating the preparation of all meals in all levels of care., • Helps planning menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield., • Assisted living food requirements as it pertains to state standards., • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards., • Assists chef with time clock management as it relates to labor actuals. These are completed on a weekly basis to ensure compliance with budget., • Ensures compliance with Resident dietary restrictions as it pertains to community, • Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed., • Gives instructions to cooking staff in fine points of cooking., • Assists chef with Inventorying food items monthly in the community, • Create custom holiday menus, • Conducts regular Quality Assurance Audits., • Practices all safety and loss prevention procedures., • Perform other duties as assigned. Qualifications: • Associate’s degree in culinary arts program preferred., • Minimum of three years experience as a Chef/Kitchen Manager in a food service environment., • Successful completion of recognized food safety course. Benefits You’ll Enjoy: • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access.

Job Description HIRING FOR OUR CURRENT LOCATION AT 1410 PINE RIDGE ROAD! TITLE: Senior Baker REPORTS TO: Store Leader / Manager Position Summary: The Nothing Bundt Cakes (NbC) Baker ensures that cakes of the highest quality are consistently created for our guests and contributes to superior service by meeting production demands. Following strict proprietary recipes, NbC production methods and food safety standards, the Baker performs the repeated baking process for our delicious cakes offered in a variety of flavors and sizes. The Baker embodies NbC core values and demonstrates a strong commitment to excellence and efficiency in the workplace. The Following THREE THINGS should excite the hell out of you. If not, please move on… 1. We don’t sell cake. we sell joy!, 2. We are deeply connected and give back to our community!, 3. We have fun and celebrate with our team and our guests daily! Detailed Accountabilities & Responsibilities: I. Teamwork • Assists Store Leader and Assistant Store Leader in the development of cake production plan., • Notifies management when supply replenishment is required., • Works with frosting and utility / dishwashing team to ensure optimal back of house operations. II. Baking Operations • Monitors inventory of baking supplies and actively participates in inventory and order placement of ingredients., • Follows NbC proprietary recipes and cake production methods with precision to achieve productivity goals., • Effectively utilizes provided instruments, equipment, ovens and other tools to bake cakes., • Accurately prepares ingredients for baking and monitors the baking process., • Adheres to the proper packaging, labeling and storage of baked cakes and ingredients., • Ensures rotation standards and maintains baking and refrigeration logs., • Maintains accurate inventory counts and develops subsequent baking plan incorporating any large orders., • Cleans, sanitizes and restocks workstation ensuring all baking supplies are sufficiently prepared for the next shift., • Compliance with all health and safety guidelines and NbC policies and procedures. Knowledge, Skills and Abilities Beyond the Basics • Able to understand written and oral directions, interpret instructional documents such as recipes, operating procedures and health and safety rules in either, and apply knowledge to perform job responsibilities; NBC reciped are published in English and Spanish., • Understands basic units of measurement used in the U.S. and is meticulous about using exact measurements, • Has the ability to perform repetitious, physical tasks that require the strength to lift items of moderate to heavy weight (as much as 50 pounds) and stand for extended periods of time., • Able to operate commercial-grade ovens and other bakery equipment and work adjacent to a high-heat source., • Is diligent, organized and self-motivated, with the ability to operate independently with minimal supervision. Education, Certifications and Work Experience Requirements: • Applicants must be 18 years of age or older., • 1-4 years previous experience as a baker or food production role at a bakery or restaurant., • High-school diploma, some college, associate’s degree preferred., • Food service safety training certificate (or required to obtain within 30 days of employment., • Preferred proficiency in Microsoft Excel and Outlook with comfort in learning new technologies. Work Expectations & What We Give in Return: We provide very reasonable hours and an outstanding work environment – some rare very early or late evening shifts are required based on changing business demands. This is Retail – Saturday and holiday shifts may be required! We are closed or only have limited hours for major holidays. • You must have the ability to communicate with team members, peers and Sr. Leadership, sometimes outside of your scheduled shifts via text, phone or e-mail., • In return, we offer a competitive base salary, sick time and paid time off in conjunction with local labor laws and 401K with company match for qualified employees.Company DescriptionNothing Bundt Cakes is a growing franchise brand! We sell the best cake in the business and offer our guests an unparalleled level of service. Come and join our fun and exciting team in Naples!Nothing Bundt Cakes is a growing franchise brand! We sell the best cake in the business and offer our guests an unparalleled level of service. Come and join our fun and exciting team in Naples!

Job DescriptionPosition Description: We are looking for friendly folks like you to join our team! Metro Diner is known for warm, welcoming service, familiar faces, and award-winning food. At Metro Diner, simply delicious defines our food and 100% Guest Satisfaction is our main priority. We dont just speak about our culture we live and breathe it every day its who we are!Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.We have:Flexible SchedulesBOH Shift Meals/FOH Meal DiscountsMeal Discounts for Friends/FamilyPaid Vacation (after 1 year)Competitive Benefits (after 1 year)Free Tele-Medicine through First Stop Health (after 1 year)Referral Bonus ($250 per referral, no limit)Perks at Work (over 30,000 discounts on purchases for travel, fitness, auto, event tickets & more)Long-term Career GrowthA great Team that is ready for you to join!You have:The people skills to ensure all Guests feel welcome and are given responsive, friendly and courteous service at all timesThe attention to detail to ensure all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standardsA commitment to achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanlinessThe willingness to learn and implement all policies, procedures, standards, specifications, guidelines, and training programsThe ability to control cash and other receiptsThe capability to make employment and termination recommendationsWillingness to work in a hands-on restaurant environmentYou might also have:Experience as a Manager in a fast-paced work environmentThe motivation to continually strive to support your team in all areas of professional developmentWorking experience in preparing all required paperwork, forms, reports, and schedulesKnowledge of scheduling labor by anticipated business activityExperience implementing corrective action in a prompt, fair, and consistent mannerA complete understanding of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and Guests

Job Description Sous Chef is responsible for supporting the Executive Chef with such tasks as inventory, staff management, and food preparation. Essential Functions: • Supervise performance of kitchen staff to ensure proper activity, • Ensure effective inventory, stock purchase, and storage, • Perform administrative tasks as will be communicated by superiors, • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety, • Work towards exceeding customer’s expectation by encouraging and promoting high level of service, • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly, • Give appropriate support or guidance to members of kitchen when need arises, • Assist with staff disputes in the department and report any unresolved issues, • Promote good team spirit regularly, • Assist in recruiting, hiring, and training employee cooks, • Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests, • Assist with the development and training of department staff, • Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld, • Report the need for maintenance to appropriate staff, • Ensures a safe working and guest environment to reduce the risk of injury and accidents, • Complete accident reports promptly in the event that a guest or team member is injured, • Establish and maintain a positive culture with line level staff as well as between various market departments., • Ensure quality pre-shift meetings are daily, held.

Job Description The beautiful Sundial Beach Resort & Spa, located on tropical Sanibel Island, is seeking a Pantry Cook to join our vibrant culinary team! Primary Responsibilities: • Works the cold line and ensures all product is fresh and organized for service, • Ensures completion of all prep and menu items in accordance with recipes and special requests. Assists the kitchen with preparing food for all facets of the kitchen when asked., • Preps for soups, salads, cold, hot, buffet stock and back up., • Assists with the cleanliness of the kitchen, reach in, walk in coolers, etc., • Set-up and see that pantry station is ready to serve prior to lunch and dinner service., • Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food items are complete and out in a timely manner., • Maintains adequate par levels of product in accordance with the direction of Executive chef., • Covers, dates and neatly stores all meats, poultry, seafood and other food items., • Ensures that the proper amount of dishes, glassware and baskets are placed in proper areas for service., • Communicates to Executive Sous Chef in ordering needed supplies., • Keep par stocks at proper levels. Increase or decrease production as necessary., • Assists with the organization of ingredients, recipes and/or supplies to ensure consistency and an organized and efficient production of all menu items., • Must be able to work weekends and holidays as well as overtime., • Complies with all Resort policies, procedures and standards., • Perform other duties as requested by management Preferred Qualifications • Friendly guest service personality and positive attitude exhibited at all times., • Knowledge of normal cooking techniques, • 1 year of culinary experience in a high-volume restaurant setting., • Previous exposure to hot and cold food preparation, • Excellent communication skills, • Must be able to work weekends and holidays Our compensation package includes PTO, Medical, Dental, Vision, Life Insurance, Tuition Reimbursement, 401k with company match, dining and travel discounts and paid tolls for Sanibel & Cape Coral! The Sundial Beach Resort & Spa is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE.

Job Description MISSION STATEMENT: To transform lives through love and service. SUMMARY: The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and homeless, and caters meals for the clients of the Charlotte Cares Shelter ESSENTIAL DUTIES AND RESPONSIBILITIES: (These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time) • Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service, • Assist the Executive Chef in developing menus, • Comply with all standards and regulations regarding food service established by federal, state, county and local agencies, • Work closely with the various church groups that provide clients' evening meals, • Assist the Executive Chef with purchasing of goods, • Supervise cooks and volunteers in the preparation and serving of meals, • Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences, • Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked, • Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies, • Supervise the rotation of perishable foods on a "first-in-first-out" basis, • Assist the Executive Chef in tracking and weighing all food donations for reporting purposes, • Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies, • Oversee the daily cleanup of the kitchen and the Dining Room OTHER RESPONSIBILITIES: • Complies with all applicable training requirements, • Complies with all company safety, personnel and operational policies and procedures, • Complies with work schedule to ensure effective operations of Agency programs, • Contributes positively as a member of a productive and cooperative team, • Performs other duties as necessary to fulfill the St. Vincent de Paul CARES. Mission REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) • Able to speak, write and understand English, • Possess basic computer skills, • Must be sensitive to and respect cultural diversity amongst clients, staff and volunteers and able to work with diverse racial, ethnic and economic groups, • Flexible work schedule including evenings, nights, weekends and holidays, • Ability to set appropriate limits, work under deadlines and multi-task, • Ability to organize, prioritize, self-motivate, and deliver results, • Excellent communication and listening skills, • Possess strong work ethics, • Successfully pass Law Enforcement background screening., • Valid Florida driver’s license if driving an agency vehicle or a personal vehicle for company business, • Must have reliable transportation, • Participate in Agency Performance Quality Improvement (PQI) program and Accreditation/ Reaccreditation process, • Mission-driven attitude supplemented with integrity and passion, • Adherence to the highest ethical standards, personally and professionally, • A high level of openness and willingness to receive feedback/suggestions from superiors and others, and to learn new skills to improve job performance, • Evidence of deep alignment with the St. Vincent de Paul CARES Mission and Values, • This position requires a Level 2 background screening through the Florida Background Screening Clearinghouse. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website. https://info.flclearinghouse.com ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES: (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) • Ability to multi-task EDUCATION AND EXPERIENCE: (Pending on position and if prior to hire is approved by Chief Executive Officer, a comparable amount of training, education or experience may be substituted for the minimum education qualifications) • This position requires a high school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment, dish room standards, proper handling of raw products, and food storage, • 2 to 3-years’ experience in a restaurant, catering service, or institution, • Manager ServSafe certified BENEFITS: • Health Insurance, • Life insurance, • Dental Insurance, • Vision insurance, • Short- and Long Term Disability, • 120 hours of PTO accrued biweekly starting at day 1 of employment, • 13 Paid Holidays to include Employee’s birthday and Date of Hire, • 403(b) with employer match up to 3% GENERAL PHYSICAL DEMANDS: These physical demands are representative of the physical requirements necessary for an employee to perform the essential functions of the job successfully. Reasonable accommodation can be made, if appropriate, to enable people with disabilities to perform the described essential functions of job. Working in an office/site requires prolonged sitting at the computer workstation; standing, bending, reaching, lifting up to 40lbs. and some driving. Requires manual dexterity sufficient to operate standard office machines such as computers, fax machines, calculators, telephones, and other office equipment. It is also required to regularly sit, speak, and listen, the employee is also required to walk, use hands and fingers to type, operate equipment, and maintain records and notes. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. MENTAL DEMANDS: Must handle new and diverse work problems daily. Personal maturity is an important attribute. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Must have the ability to listen objectively to people, perceive the real problem and assist in bringing issues to a successful conclusion. Must relate and interact with, volunteers, clients, contractors, visitors, and employees at all levels within the Agency. WORK ENVIRONMENT: Environment will occasionally become noisy due to equipment operations and interactions among clients and staff. There may be the possibility of being exposed to communicable disease, possible exposure to verbal abuse or similar behavior from residents/clients. On an as needed basis, employees may be called upon to work outside of the established work schedule or work odd hours. All information associated with the Agency is confidential. The Society of St. Vincent de Paul South Pinellas, Inc. is an Equal Opportunity Employer.

Job Description Barbatella, A Spirited Italian Trattoria in Naples FL is looking for an amazingly talented Executive Chef to join our culinary team. As the Executive Chef, you will be responsible for overseeing the day-to-day operations of the kitchen, including managing kitchen staff, creating menus, and ensuring the highest quality of food is served to our guests. The ideal candidate will have proven experience in a high-volume kitchen, strong leadership skills, and a passion for culinary excellence. The ability to work in a fast-paced environment and excellent communication skills are essential. If you are a talented Executive Chef looking to take the next step in your career, we would love to hear from you. Join our team and be a part of creating memorable dining experiences for our guests. Executive Chef Responsibility Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and Aielli Group standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership Work with Chef Fabrizio Aielli and the corporate team to create innovative and authentic menus. Educate self and communicate with the team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of Barbatella Culture Seek out opportunities to communicate “Barbatella’s’” vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always “making it happen'', without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations -Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. -Communicate any major facility or operational emergencies to Corporate Chef & COO immediately. Maintain a daily log to communicate between shifts and prevent issues from recurring. -Regularly conduct service team (2/day) and chef meetings (1/week.) -Provide a safe, clean, and organized and sanitary work environment: • Teach and enforce Food Sanitation and Safety standards., • Ensure all Health Standards, federal and state laws are met., • Correct all violations with a sense of urgency., • Work with corporate office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Reach out to the community for support as needed. Skills & Knowledge -Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. -Most tasks are performed independently or in a team environment with the employee acting as a team leader. -Ideal skills & knowledge include, but are not limited to: • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees., • Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Extensive knowledge of food industry, restaurants and competitive markets., • Basic knowledge of revenue management., • Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions -This position will spend 100% of the time standing or walking. • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests and employees., • Requires manual dexterity to use and operate all necessary equipment. -Requires working nights, weekends and holidays. Benefits • Health Insurance, • Vision, • Dental, • 401(k), • Life Insurance, • Vacation, • Employee Discount Shift • Day Shift, • Evening Shift, • Monday to Friday, • Weekends and Holidays

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Established in 2023 and located in Naples, Florida, The Gate Golf Club ("The Gate") is a non-profit organization driven by a shared love for golf and a commitment to creating a lasting impact on the community. Scheduled to open in late 2026, The Gate consists of a 175-seat freestanding full-service restaurant, pavilion bar, concessions snack bar, 30-bay state-of-the-art practice range with Trackman technology, expansive putting course, and a Jacobsen-Hardy-designed 9-hole regulation-length golf course. Recognizing the limited availability of public courses in Southwest Florida, The Gate Golf Club is dedicated to making the sport more accessible for families and players of all skill levels. Reporting to the General Manager, the Executive Chef will interact frequently with department heads to execute the mission of The Gate Golf Club. The Gate strives to accomplish three things: provide high-quality experiences at affordable rates to members of the greater Naples (SWFL) community, educate and train the next generation of the hospitality and golf workforce, and introduce golfers to the game through the integration of First Tee programming. The Executive Chef is accountable for the overall success of the daily and long-term kitchen operations. The Executive Chef exhibits culinary talent by personally performing tasks while leading the staff and managing all food-related functions, working to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. The Executive Chef will supervise all kitchen areas to ensure a consistent, high-quality product is produced and is responsible for guiding and developing staff, including direct reports. High sanitation and food standards must be achieved and always maintained. Areas of responsibility comprise overseeing all food preparation areas (e.g., events, Oakwood Grill, The Gimme (concession), The Pavilion and The Bays, and employee meals) and supporting all areas (e.g., dish room and purchasing). Requirements: Kitchen Operations · Leads kitchen management team and provides direction for all day-to-day operations · Understands employee positions and can perform duties in employee absence or determine appropriate replacement to fill gaps · Provides guidance and direction to staff, including setting performance standards and monitoring performance · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example · Encourages and builds mutual trust, respect, and cooperation among team members · Serves as a role model to demonstrate appropriate behaviors · Ensures property policies are administered fairly and consistently · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met · Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team · Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns · Supervises and coordinates activities of cooks and workers engaged in food preparation · Demonstrate new cooking techniques and equipment for staff Culinary Function and Activities · Develops and implements guidelines and control procedures for purchasing and receiving areas · Establish goals including performance goals, budget goals and team goals · Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety · Manages department controllable expenses including food cost, supplies, uniforms and equipment · Participates in the budgeting process for areas of responsibility · Understands and implements The Gate Golf Club's safety standards Culinary Standards and Responsibilities · Provides direction for menu development · Monitors the quality of raw and cooked food products to ensure that standards are met · Determine how food should be presented and create decorative food displays · Recognizes superior quality products, presentations, and flavor · Ensures compliance with food handling and sanitation standards; follows proper handling and correct temperatures for all food products · Ensures that employees maintain required food handling and sanitation certifications · Maintains purchasing, receiving, and food storage standards · Prepares and cooks food of all types, either on a regular basis or for special guests or events Customer Service · Provides and supports exceptional customer service behaviors that are above and beyond for customer satisfaction and retention · Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching as needed · Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers · Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations · Interact frequently with guests in the venues to obtain feedback on product quality and service levels · Interact with VIP and Board Members on every visit to obtain feedback on product, quality and service levels · Responds to and handles guest problems and complaints · Empowers employees to provide excellent customer service; establishes guidelines so employees understand expectations and parameters and ensures employees receive on-going training to understand guest expectations · Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Managing and Conducting Human Resource Activities · Identifies developmental needs of staff; Coaches and mentors to help others to improve their knowledge or skills · Ensures employees are treated fairly and equitably · Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations · Administers the performance appraisal process for direct report managers · Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition · Observes service behaviors of employees and provides feedback to individuals and managers · Manages employee progressive discipline procedures for areas of responsibility · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process Minimum Qualifications · 6 years of experience in a high-volume culinary department in a multi-unit business model · 2-year degree from an accredited college preferred, ideally in Culinary Arts · New property launch experience strongly preferred · Availability to work flexible hours, including weekends and holidays · Proficient in Microsoft Office and facility-based point-of-sale systems Core Competencies · Deep understanding of multi-outlet hospitality operations in a seasonal environment and the ability to manage cross-functional teams · Passionate about delivering high-quality service and fostering a strong team culture Physical Demands and Work Environment · Regular exposure to outdoor conditions including heat, cold, and precipitation · Ability to lift up to 50 pounds, bend, stoop, climb, and work near moving equipment · Occasional exposure to mechanical parts, fumes, or hazardous materials · Able to meet the physical and scheduling requirements of a busy public golf facility This job description is not intended to contain a comprehensive list of all activities, duties and responsibilities that are required. Activities, duties, and responsibilities may change, or new ones may be added at any time, with or without notice.

Job DescriptionDescription: Job Location: 4835 Immokalee Rd, Naples, FL 34110 Join our team and be part of a fast-paced, fun, and friendly environment! You’ll help keep things running smoothly by maintaining great quality standards, keeping areas clean and well-stocked, and delivering awesome customer service. If you enjoy working with people, staying active, and being part of a team, this could be a great fit for you! “There are no strangers here, only friends we have yet to meet.” — Frank Oakes — Why Join Us? • Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission!, • Employee Discounts: Enjoy discounts on our delicious organic food—both dining and groceries., • Community & Culture: Be part of a positive and supportive Family that values diversity and growth., • Work-Life Balance: We offer paid vacation time to help you relax and recharge., • Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Join the Culinary Movement at Seed to Table – Now Hiring Sous Chefs! At Seed to Table, we’re redefining what a kitchen can be. More than a restaurant, we’re a culinary destination powered by organic ingredients, creative minds, and a relentless pursuit of excellence. Our kitchen thrives on passion, innovation, and precision.Requirements: Essential Job Functions: • Supervise and support daily kitchen operations to ensure smooth, efficient service, • Prepare, cook, and plate dishes consistently according to quality and presentation standards, • Lead by example, guiding and training kitchen staff to maintain high performance and professionalism, • Ensure all food safety, sanitation, and cleanliness standards are followed at all times, • Assist with inventory control., • Collaborate on menu planning and contribute creative input for seasonal or specialty items, • Maintain strong communication with the culinary team and front-of-house staff, • Stay calm and organized under pressure in a high-volume, fast-paced kitchen environment Qualifications: • Must be 18 years or older., • Proficiency in English is required; Spanish skills are a plus., • Non-slip shoes are required for safety (not provided)., • Legal authorization to work in the United States., • Reliable transportation is a must.Physical Requirements, • Ability to stand and walk for extended periods, • Must be able to lift and carry up to 50 lbs regularly, • Frequent bending, reaching, twisting, and kneeling throughout the shift, • Comfortable working in a hot, fast-paced kitchen environment with exposure to steam, flames, and cleaning agents, • Manual dexterity to safely handle knives, tools, and kitchen equipment, • Clear vision and hearing to ensure safety, accuracy, and effective communication, • Ability to climb step stools or ladders as needed, • Must be able to work on weekends, holidays, and flexible shifts as scheduledStay Connected Follow us on social media to stay updated on the latest news, events, and job openings at Seed to Table: • Seed to Table Website, • Seed to Table Facebook, • Seed to Table Instagram, • Seed to Table TikTok, • Seed to Table YouTube, • Seed to Table LinkedInEqual Opportunity Statement Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The Performance Executive Chef will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The High-Performance Executive Chef will be responsible for overseeing the culinary performance staff. As a multi-disciplinary team member, the high-performance chef will work to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches. PERFORMANCE EXECUTIVE CHEF II RESPONSIBILITIES: • Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance, • Lead culinary staff, including management of hiring and termination of appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if vital, terminating staff in conjunction with human resources, • Assist in establishing a culinary budget, including menu costing, inventory tracking, and invoice processing, • Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.) Development of guidelines for discarding or returning products that do not meet the organizational standards, • Establish relationships with quality, nutritional-minded vendors to procure seasonal, local and sustainable ingredients, • Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season ATHLETE CENTERED APPROACH: • Knowledge of nutrition needs and demands of an athlete, • Collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ needs SKILLS & ABILITIES: • Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines EXPERIENCE & EDUCATION: • A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred., • Bachelors’ degree in culinary arts, nutrition, food science, and/or related field a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1530970 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionDescription: Job Location: 4835 Immokalee Rd, Naples, FL 34110 Join our team and be part of a fast-paced, fun, and friendly environment! You’ll help keep things running smoothly by maintaining great quality standards, keeping areas clean and well-stocked, and delivering awesome customer service. If you enjoy working with people, staying active, and being part of a team, this could be a great fit for you! “There are no strangers here, only friends we have yet to meet.” — Frank Oakes — Why Join Us? • Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission!, • Employee Discounts: Enjoy discounts on our delicious organic food—both dining and groceries., • Community & Culture: Be part of a positive and supportive Family that values diversity and growth., • Work-Life Balance: We offer paid vacation time to help you relax and recharge., • Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Join the Culinary Movement at Seed to Table – Now Hiring Sous Chefs! At Seed to Table, we’re redefining what a kitchen can be. More than a restaurant, we’re a culinary destination powered by organic ingredients, creative minds, and a relentless pursuit of excellence. Our kitchen thrives on passion, innovation, and precision.Requirements: Essential Job Functions: • Supervise and support daily kitchen operations to ensure smooth, efficient service, • Prepare, cook, and plate dishes consistently according to quality and presentation standards, • Lead by example, guiding and training kitchen staff to maintain high performance and professionalism, • Ensure all food safety, sanitation, and cleanliness standards are followed at all times, • Assist with inventory control., • Collaborate on menu planning and contribute creative input for seasonal or specialty items, • Maintain strong communication with the culinary team and front-of-house staff, • Stay calm and organized under pressure in a high-volume, fast-paced kitchen environment Qualifications: • Must be 18 years or older., • Proficiency in English is required; Spanish skills are a plus., • Non-slip shoes are required for safety (not provided)., • Legal authorization to work in the United States., • Reliable transportation is a must.Physical Requirements, • Ability to stand and walk for extended periods, • Must be able to lift and carry up to 50 lbs regularly, • Frequent bending, reaching, twisting, and kneeling throughout the shift, • Comfortable working in a hot, fast-paced kitchen environment with exposure to steam, flames, and cleaning agents, • Manual dexterity to safely handle knives, tools, and kitchen equipment, • Clear vision and hearing to ensure safety, accuracy, and effective communication, • Ability to climb step stools or ladders as needed, • Must be able to work on weekends, holidays, and flexible shifts as scheduledStay Connected Follow us on social media to stay updated on the latest news, events, and job openings at Seed to Table: • Seed to Table Website, • Seed to Table Facebook, • Seed to Table Instagram, • Seed to Table TikTok, • Seed to Table YouTube, • Seed to Table LinkedInEqual Opportunity Statement Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.

Job DescriptionDescription: Location: Naples, FL | Employment Type: Full- Time / Part-Time, Hourly, Non-Exempt “There are no strangers here, only friends we have yet to meet.” — Frank Oakes Why Join Us? Career Growth: Start your journey with us and grow your skills step by step. Your development is part of our mission Employee Discounts: Enjoy exclusive discounts on our fresh, organic food—both in our restaurants and grocery areas. Community & Culture: Join a positive, supportive team that values diversity, collaboration, and personal growth. Work-Life Balance: Take advantage of paid vacation time to relax, recharge, and take care of yourself. Referral Rewards: Know someone amazing? Refer them and earn rewards as our team continues to grow. Job Summary: Do you have the skills, passion, to take charge of a professional bakery operation? Creates delicious pastries and baked goods with consistency, creativity, and great attention to detail. Prepares doughs, mixes, fillings, and specialty items while ensuring every product tastes as good as it looks. Keeps the pastry station organized, clean, and running smoothly, always following food safety standards. Brings positive energy to the kitchen and helps deliver beautiful, high-quality pastries for daily service and retail guests. Requirements: Essential Job Functions: • Strong understanding of pastries, breads, breakfast items, and bakery equipment., • Ability to execute tasks with attention to detail, speed, and accuracy., • Knowledge of basic pastry/bakery operations, including food safety, sanitation, and proper maintenance., • Ability to multitask and perform well under pressure while meeting production schedules., • Ability to use all senses to ensure quality standards in flavor, texture, and presentation., • Comfortable working with all products and ingredients required in established recipes., • Ability to assist in planning and producing creative pastry displays and desserts., • Works cohesively with the bakery team to support a positive and efficient environment., • Strong verbal and written communication skills., • Ability to understand and follow written and oral instructions., • Able to operate, clean, and maintain bakery tools and equipment safely., • Ability to perform basic mathematical calculations needed for measurements and recipes., • Performs other related duties as assigned., • Ability to work any required shift, including early mornings, weekends, and holidays., • Must wear cut-resistant gloves when using knives, slicers, or sharp tools., • Non-slip shoes are required for a safe working environment (not provided by the company). Physical Requirements: • Ability to perform job duties with strong attention to detail, speed, and accuracy., • Ability to prioritize tasks, stay organized, and follow through efficiently., • High school diploma or equivalent vocational training in baking or culinary arts., • 2–4 years of experience as a Pastry Cook or Assistant Pastry Chef., • Fluent in English (spoken and written)., • Must be at least 18 years of age., • Reliable and consistent transportation.

Job Description Job Summary We are seeking an experienced and dynamic Kitchen Manager to oversee daily operations in a fast-paced food service environment. The ideal candidate will possess strong leadership skills, extensive culinary knowledge, and a passion for delivering exceptional customer experiences. This role involves managing kitchen staff, ensuring food safety standards, controlling inventory, and maintaining high-quality food production across casual dining, fine dining, catering, and banquet settings. The Kitchen Manager will play a pivotal role in fostering a collaborative team environment while ensuring operational excellence. Duties • Supervise and coordinate all kitchen activities, including food preparation, cooking, and presentation to meet quality standards., • Oversee inventory control, ordering supplies, and managing food costs using systems such as Aloha POS and Micros POS., • Train and develop kitchen staff on food safety, proper handling, sanitation procedures, and culinary techniques., • Manage shift schedules, monitor labor costs, and ensure efficient workflow during peak hours in quick service or full-service restaurant settings., • Handle cash transactions accurately and oversee POS operations including cash handling procedures., • Ensure compliance with health and safety regulations related to food safety and sanitation standards., • Collaborate with front-of-house teams to deliver seamless customer service experiences., • Assist in menu planning, new product development, and maintaining consistency in food quality., • Lead team meetings, conduct interviews for new hires, and participate in staff performance evaluations., • Manage budgets related to food costs and labor to optimize profitability while maintaining high standards of hospitality. Qualifications • Proven experience in restaurant management or kitchen management within casual dining, fine dining, catering, or banquet environments., • Extensive culinary experience with knowledge of food preparation, cooking techniques, and food safety protocols., • Familiarity with POS systems such as Aloha POS and Micros POS; cash handling experience is essential., • Strong leadership skills with demonstrated ability to train staff and manage teams effectively., • Excellent organizational skills with experience in inventory control, budgeting, and cost management., • Prior supervisory experience in hospitality or food service management is required., • Knowledge of food industry standards including sanitation regulations and HACCP guidelines., • Exceptional customer service skills with the ability to handle guest concerns professionally., • Ability to work under pressure in a fast-paced environment while maintaining attention to detail., • Hospitality management background including hotel or bar experience is a plus; culinary training or certification is preferred. This position offers an exciting opportunity for a motivated professional to lead a vibrant kitchen team while ensuring operational success across diverse dining experiences.Company DescriptionOur mission is to offer healthful, sustainable food choices with adventurous flavors and zero guilt, and to bring eco-conscious, contemporary café culture to downtown Fort Myers.Our mission is to offer healthful, sustainable food choices with adventurous flavors and zero guilt, and to bring eco-conscious, contemporary café culture to downtown Fort Myers.

Job DescriptionDescription: The Kitchen Manager is responsible for leading back-of-house operations and ensuring consistent execution of food quality, safety, sanitation, and labor performance. This role directly supervises line cooks, prep cooks, dish, and BOH support staff while working closely with FOH leadership to maintain ticket flow, pacing, and guest satisfaction. This is a hands-on management role for a strong kitchen leader who can balance execution, team accountability, and cost control in a high-volume, fast-paced restaurant environment. Key Responsibilities1) Kitchen Leadership & Shift Execution • Lead BOH shifts from prep through close, • Manage line setup, station readiness, and production flow, • Ensure tickets are executed accurately, consistently, and in a timely manner, • Maintain expo/line communication to support service pacing and guest experience, • Monitor staffing deployment across prep, line, and dish throughout the shift, • Ensure opening, shift-change, and closing checklists are completed properly2) Food Quality & Standards, • Enforce recipe specs, portion standards, plating standards, and presentation consistency, • Taste and inspect products throughout prep and service, • Ensure proper labeling, dating, rotation, and storage of all food items, • Maintain quality standards for hot/cold holding, freshness, and line organization, • Work with chef/leadership on menu rollouts, prep systems, and execution standards3) Team Supervision, Training & Accountability, • Supervise cooks, prep staff, dish team, and BOH support positions, • Train and coach team members on station performance, prep procedures, and safety, • Reinforce standards for attendance, punctuality, uniform, and conduct, • Support onboarding of new BOH team members and cross-training efforts, • Hold staff accountable for cleanliness, organization, and execution standards, • Document and communicate performance issues to senior leadership per company process4) Labor, Cost Control & Operational Discipline, • Manage BOH labor deployment based on volume and business needs, • Support labor-cost targets while maintaining execution and speed, • Minimize waste through proper prep planning, portioning, and storage practices, • Monitor and reduce re-fires, ticket errors, spoilage, and unnecessary product loss, • Support inventory controls, receiving accuracy, and product handling standards, • Assist with prep forecasting based on sales trends and reservations/business levels5) Food Safety, Sanitation & Compliance, • Enforce all food safety and sanitation standards in accordance with local/state regulations, • Ensure safe food handling, temperature controls, and HACCP/CCP practices as applicable, • Maintain clean, organized stations, walk-ins, prep areas, and dish areas, • Ensure chemical storage, labeling, and usage comply with safety standards, • Complete/verify temperature logs, cleaning schedules, and sanitation checklists, • Respond to and document incidents, injuries, or safety concerns promptly6) Equipment, Maintenance & Facility Readiness, • Monitor kitchen equipment condition and report issues immediately, • Coordinate with leadership/maintenance/vendors to address equipment failures, • Help maintain readiness of ranges, fryers, ovens, refrigeration, hoods, and dish systems, • Ensure BOH areas remain clean, safe, and operationally efficient7) Communication & Administrative Responsibilities, • Communicate clearly with FOH managers, expo, and chef leadership during service, • Participate in pre-shift and manager meetings to align on volume, features, and staffing, • Complete manager logs, shift notes, waste notes, and incident documentation, • Provide feedback on staffing needs, scheduling, and team development opportunities, • Support opening training, systems implementation, and process refinement as assignedRequirements:

Job Description We are seeking a General Manager/FOH Manager and Kitchen Manager to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Operational Management: • Oversee daily operations to ensure the restaurant runs efficiently., • Implement and enforce company policies and procedures., • Maintain high standards for food quality, customer service, and cleanliness. Staff Management: • Recruit, hire, train, and supervise staff, including servers, chefs, and other essential roles., • Develop and implement staff schedules., • Conduct performance evaluations and provide constructive feedback. Customer Service: • Ensure guests have an excellent dining experience., • Address and resolve customer complaints and issues promptly and professionally. Marketing and Promotion: • Collaborate on marketing strategies and promotional activities to attract and retain customers., • Engage with customers via social media and other platforms to build the restaurant’s brand. Compliance and Safety: • Ensure the restaurant complies with health and safety regulations., • Maintain appropriate documentation and procedures for food safetyCompany DescriptionMichael Preston was born in Quebec, a French-speaking province of Canada. His family moved to Ann Arbor, Michigan when he was in middle school. Michael grew up in a bilingual household, so when his new friends heard him speaking French with his mom, they started calling him “Frenchy”...and it stuck. Shortly after high school, Frenchy and some friends took a vacation to Clearwater Beach, Florida. He loved it so much that he decided to stay and get a job at a local restaurant. Frenchy worked hard learning every job as he progressed from dishwasher to manager. After eight years in the industry, he was ready to make his dream a reality – opening his own restaurant. Frenchy’s goal was simple: to have a friendly, laid-back place where people could come to enjoy a cold drink and fresh seafood. So in 1981, Frenchy’s Original Café, the quaint restaurant on a tiny side street, opened its doors to the beach community (see images below). The Café became an instant success, with lines of people stretching out the door on a daily basis. To ensure a constant source of fresh fish to the Café, Frenchy purchased a fleet of fishing boats and eventually opened Frenchy’s Seafood Company. With these resources in place, Frenchy’s became “famous” for its fresh Super Grouper sandwich, spawning the opening of four more restaurants: Frenchy’s Saltwater Café in 1989, Frenchy’s Rockaway Grill in 1991, Frenchy’s South Beach Cafe in 2003, and Frenchy’s Outpost Bar & Grill in 2013. Four decades running, the Frenchy’s restaurants are still regarded as a staple for delicious, fresh-from-the-Gulf seafood at reasonable prices in a fun and casual beach atmosphere. In 2010, Frenchy continued building his mini empire on Clearwater Beach with the purchase of the former Olympia Motel, located on East Shore Drive. After months of extensive renovations, Frenchy’s Oasis Motel opened, boasting a 15 unit waterfront property, classically designed in retro 60’s, offering fantastic modern accommodations. Frenchy's also owns the Clear Sky Restaurant Group.Michael Preston was born in Quebec, a French-speaking province of Canada. His family moved to Ann Arbor, Michigan when he was in middle school. Michael grew up in a bilingual household, so when his new friends heard him speaking French with his mom, they started calling him “Frenchy”...and it stuck.\r\n\r\nShortly after high school, Frenchy and some friends took a vacation to Clearwater Beach, Florida. He loved it so much that he decided to stay and get a job at a local restaurant. Frenchy worked hard learning every job as he progressed from dishwasher to manager. After eight years in the industry, he was ready to make his dream a reality – opening his own restaurant.\r\n\r\nFrenchy’s goal was simple: to have a friendly, laid-back place where people could come to enjoy a cold drink and fresh seafood. So in 1981, Frenchy’s Original Café, the quaint restaurant on a tiny side street, opened its doors to the beach community (see images below). The Café became an instant success, with lines of people stretching out the door on a daily basis. To ensure a constant source of fresh fish to the Café, Frenchy purchased a fleet of fishing boats and eventually opened Frenchy’s Seafood Company. With these resources in place, Frenchy’s became “famous” for its fresh Super Grouper sandwich, spawning the opening of four more restaurants: Frenchy’s Saltwater Café in 1989, Frenchy’s Rockaway Grill in 1991, Frenchy’s South Beach Cafe in 2003, and Frenchy’s Outpost Bar & Grill in 2013. Four decades running, the Frenchy’s restaurants are still regarded as a staple for delicious, fresh-from-the-Gulf seafood at reasonable prices in a fun and casual beach atmosphere.\r\n\r\nIn 2010, Frenchy continued building his mini empire on Clearwater Beach with the purchase of the former Olympia Motel, located on East Shore Drive. After months of extensive renovations, Frenchy’s Oasis Motel opened, boasting a 15 unit waterfront property, classically designed in retro 60’s, offering fantastic modern accommodations.\r\n\r\nFrenchy's also owns the Clear Sky Restaurant Group.

Job Description Growing restaurant group opening in Del Ray seeking Experienced Managers for both front and back of the house.. Job Responsibilities: · Oversees daily business operations · Develops and implements growth plans · Trains low-level management and staff · Improves revenue with new strategies and works with marketing to assist on their initiatives · Evaluates performance and productivity · Researches and identifies growth opportunities · Maintain budgets and optimize expenses · Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors) · Prepare regular reports for upper management · Ensure staff follows health and safety regulations Job Requirements: · At least 5-8 years of proven experience in a General Manager or similar role · Knowledge of business process and functions (finance, HR, procurement, operations etc.) · Strong analytical ability · Experience in planning and budgeting Skills: · Excellent organizational and time-management skills · Outstanding organizational and leadership skills · Customer service attitude · Flexibility to work during weekends and holidays · Teamwork oriented · Problem-solving aptitude · Maintains good energy level · Professional and punctual Company DescriptionHigh Volume, Multi Unit, Multi Concepts both casual & fine dining!High Volume, Multi Unit, Multi Concepts both casual & fine dining!

Company Description Pay Rates Starting between: $14.00 - $17.35 / hour Are you passionate about team building, customer service, and meeting new people? Pilot Company offers a dynamic environment where no two days are the same. Team members have the opportunity to build an inclusive atmosphere with their co-workers and make a better day for every type of guest - whether it's the professional driver stopping for a clean shower, the commuter grabbing their morning coffee, or the vacationer needing their go-to snack along their journey. We embrace and celebrate our diverse guests and team members, who fuel creativity, innovation, and positivity. We strive to make every stop on your career journey - and our guests' journey - a great one! Also, there are a number of opportunities to work in other roles within our travel centers and restaurants so while we may be hiring for a specific role, we always look to train and offer experience for other roles we have. We hope your next career stop is with us! Join our team and start your journey with Pilot Company. BENEFITS • Weekly Pay, • 15 cent fuel discount, • Free daily meals, • $10 low-cost health plans (for full-time team members), • Paid time off, • Family leave All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state, or local law. Military encouraged to apply. Job Description • Prepare, package, and sell store-baked products to company standards, • Organize and stock work areas, • Prepare food to company standards by following process cards, • Follow food safety and handling standards and practices Qualifications Required Qualifications • Incredible guest service skills and ability to maintain a guest focused culture, • Ability to complete accurate sales transactions, • Ability to cleanly and safely manage and prep food, • Ability to maintain processes and policies, • Ability to use computers, telephones, and other equipment as needed, • Ability to work as part of a team Preferred Qualifications • Experience in a similar position, • ServSafe certification preferred, • Ability to work a flexible schedule of nights, days, weekends, and holidays Additional Information • Wellness Program, • Reward and Recognition Program, • Professional development, • 401(k) retirement savings plan, • Adoption Assistance Job Location Google Maps requires functional cookies to be enabled

Job Description Job Title: Part-Time Personal Housekeeper & Healthy Cook Location: Brickell, Miami, FL Schedule: Flexible — ideally 4–5 days per week (e.g., late mornings to early afternoons) Pay: Competitive hourly rate (based on experience) About the Role: Looking for a dependable and detail-oriented individual to help keep my apartment in Brickell clean and prepare very healthy, home-cooked meals. This is a part-time role best suited for someone who understands nutrition and enjoys cooking with fresh, clean ingredients. Responsibilities: Daily cleaning: dishes, sweeping/mopping, laundry, bathroom, kitchen, and general tidying Cooking healthy meals with fresh, whole ingredients (no processed foods, healthy oils only — e.g., olive oil, avocado oil) Optional but a big plus: ability to prepare fresh sushi Weekly meal prep and portioning Grocery list management or light shopping Occasional errands or home organization if needed Ideal Candidate: Has prior experience in housekeeping and cooking Passionate about clean, healthy eating — can cook high-protein, balanced meals with vegetables, lean meats, etc. Knows how to avoid processed ingredients and cook using clean methods (e.g., no seed oils, low sodium, no sugar-added sauces) Sushi-making experience is a major plus Speaks English or Spanish Trustworthy, punctual, and has attention to detail Has reliable transportation to Brickell Must be legally authorized to work in the U.S. Powered by JazzHR kJwWONhvjy

Resumen del puesto Prep Cook / Auxiliar de Cocina:.Prep Cook / Auxiliar de Cocina.Chef en la operación diaria en el buffet de la tienda.La posición combina preparación básica de alimentos, reposición de productos, organización de ingredientes y soporte general durante el servicio.Este puesto e

THIS POSITION IS BASED IN PITTSBURGH, PA & REQUIRES RELOCATION (assistance provided) Unique private chef role with a small family outside of Pittsburgh. This position is limited in creativity, but has a strong quality of life component with a five day a week schedule and forty hour work weeks. While the creative components are not as robust, the emphasis on quality, execution, and consistency are there - including sourcing from a family farm that features produce, apiary, and livestock! Prior private chef experience is not required. However, a solid restaurant or luxury/boutique hotel background is required (any Michelin, James Beard, or Forbes rated experience is highly preferred). As such, very open to responsible chefs with a great attitude, that are looking for a better schedule and to branch into private cheffing. THIS POSITION IS BASED IN PITTSBURGH, PA & REQUIRES RELOCATION Compensation includes salary in the $105-120k range, 100% medical reimbursement, PTO and relocation assistance. No late nights!

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.

Job Description Palm Beach Grill is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Grill Cook positions are available. • Health benefits are available., • Training will begin immediately., • Full and part-time opportunities available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. $20-$23+/hour based on experience. To learn more, visit us at www.hillstone.com, or read this profile in Bon Appetit magazine: http://www.hillstone.com/press/bonappetit We look forward to meeting you soon! Palm Beach Grill está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Prep: $20-$23/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Palm Beach Grill is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook positions are available. • Health benefits are available., • Training will begin immediately., • Full and part-time opportunities available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. $20-$24+/hour based on experience. To learn more, visit us at www.hillstone.com, or read this profile in Bon Appetit magazine: http://www.hillstone.com/press/bonappetit We look forward to meeting you soon! Hillstone está buscando cocineros de línea. Estamos buscando personas con experiencia, una buena actitud, mucha energía y con la capacidad de trabajar en un equipo. Linea: $20-$24/hour Gracias! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

14 Prime in Jacksonville, Florida, delivers an unparalleled upscale dining experience - the finest cuts of steak, a tantalizing menu, exceptional service, and a warm, elegant atmosphere. We are seeking the very best to join our mission to be the very best - passionate, highly experienced and ready to make a big impact! Come join our Back of House team and help us deliver an unforgettable experience to our guests! Seeking skilled fine dining line cooks! You will be responsible for efficiently working with the rest of the team to exceed our high-valued guest expectations. As a Back of House Team Member, you will be making the magic happen behind the scenes, ensuring that every guest has an unforgettable meal. You will play a crucial role in ensuring the highest standards of food quality, presentation, and kitchen cleanliness. You will work closely with our culinary team to deliver an exceptional dining experience. Key Responsibilities: • Food Preparation: Assist in the preparation of ingredients and dishes according to the restaurant's recipes and standards., • Cooking: Execute cooking techniques and procedures to ensure consistency and quality in every dish., • Plating: Ensure that all dishes are presented beautifully and in accordance with the restaurant's guidelines., • Sanitation: Maintain a clean and organized kitchen environment, adhering to all health and safety regulations., • Inventory Management: Assist in monitoring and managing inventory levels, including receiving and storing deliveries., • Team Collaboration: Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations., • Quality Control: Conduct regular quality checks to ensure that all food items meet the restaurant's standards., • Collaborate with front of house team to ensure timely and accurate order delivery, • Uphold the highest standards of hospitality and service Qualifications: • Previous experience in a fine dining or upscale restaurant setting is required., • Strong knowledge of culinary techniques and food safety standards., • Ability to work in a fast-paced and high-pressure environment., • Excellent attention to detail and a commitment to quality., • Strong communication and teamwork skills., • Positive attitude and a passion for providing exceptional service, • Ability to work flexible hours, including evenings, weekends, and holidays Benefits: • Competitive pay, • Opportunities for career growth and advancement, • Health and wellness benefits., • Creative, supportive and inclusive work environment., • Comprehensive training programs Ready to join the best? If you are enthusiastic about creating an exceptional dining experience and have a desire to be part of Jacksonville's premier restaurant, we would love to hear from you today!

Company Description Live Fire Chefs specializes in delivering exceptional culinary experiences with a unique focus on live fire cooking techniques. With an emphasis on culinary creativity, craftsmanship, and customer satisfaction, we pride ourselves on crafting memorable dining experiences. Located in Ocala, FL, we work closely with local suppliers to deliver fresh, high-quality ingredients in every dish. Our team is committed to innovation and excellence, making us a trusted choice for both casual events and fine dining occasions. Join us, and bring your passion for cuisine to a dynamic and collaborative environment. Role Description This is a full-time on-site role located in Ocala, FL, for an Executive Chef. The Executive Chef will oversee daily kitchen operations, including menu planning, food preparation, and team management. Responsibilities include supervising kitchen staff, upholding food safety standards, managing inventory, and ensuring cost-effective operations. The Executive Chef will also lead the development of innovative menus, train team members, and ensure an exceptional dining experience for customers. Qualifications • Expertise in menu planning, recipe creation, and live fire cooking techniques, • Strong leadership, team management, and training skills, • Experience with inventory management, cost control, and kitchen budgeting, • In-depth knowledge of food safety and kitchen hygiene standards, • Ability to work under pressure and adapt to a fast-paced environment, • Strong communication and interpersonal skills to mentor and collaborate effectively with the kitchen team, • Prior experience as an Executive Chef or in a similar leadership role, • Culinary degree or equivalent professional experience preferred

Bella Terra Hills is seeking a highly capable, detail-oriented, and self-motivated individual to join our team in a unique role combining housekeeping, organization, cooking, and light garden support. This position is ideal for someone who genuinely enjoys creating beauty, order, comfort, and nourishment for others — someone who notices the little things without needing to be asked, takes pride in maintaining high standards, and thrives in an environment where no two days are exactly the same. Bella Terra Hills is a private farm estate and hospitality property that includes: • A luxury farmhouse used for Airbnb stays, retreats, intimate events, and workshops, • The owners’ private home, • Seasonal gatherings, dinners, camps, and special events, • A peaceful, nature-centered environment with animals, children, gardens, and a strong sense of beauty and intentional living We are looking for someone who can become an important and trusted part of the daily rhythm of the property and help bring consistency, cleanliness, warmth, organization, and support to many moving parts. ResponsibilitiesHousekeeping & Cleaning • Perform detailed cleaning and turnover preparation for the luxury Airbnb farmhouse, • Maintain cleanliness and organization in the owners’ home, • Ensure all spaces are consistently clean, welcoming, and beautifully presented, • Change linens, wash and organize laundry, and fold towels consistently and neatly, • Deep clean as needed and maintain high standards throughout the property, • Water indoor and outdoor plants and help maintain a calm, cared-for atmosphere throughout the homes, • Monitor household and cleaning supplies and communicate when items need restocking, • Help maintain organization systems throughout the homes and shared spaces Cooking & Food Preparation • Prepare healthy, nourishing meals for the owners and family, • Occasionally prepare meals for Airbnb guests, retreats, workshops, and farm events, • Maintain cleanliness and organization of kitchen spaces, • Assist with grocery organization, ingredient preparation, and kitchen inventory Garden & Farm Support • Help care for gardens and outdoor spaces around the property, • Water plants, assist with seasonal planting, and harvest produce from the garden when needed, • Support the overall beauty and upkeep of the property through light outdoor tasks, • Occasionally assist with simple farm-related tasks as needed Ideal Candidate The ideal candidate: • Has exceptional attention to detail, • Naturally notices what needs to be done without constant direction, • Enjoys cleaning, organizing, gardening, and creating beautiful spaces, • Loves cooking and preparing thoughtful, healthy meals, • Can multitask and remain efficient during busy days, • Is highly reliable, proactive, and trustworthy, • Works well independently, • Is adaptable and comfortable wearing multiple hats, • Communicates clearly and professionally, • Takes pride in maintaining high standards, • Enjoys being part of a family-oriented, fast-moving environment, • Appreciates nature, animals, gardening, and a slower, more intentional lifestyle, • Is physically active and energized by hands-on work Skills & Experience Preferred • Previous experience in housekeeping, private home management, Airbnb cleaning, hospitality, cooking, gardening, or similar hands-on roles, • Experience working in luxury homes or hospitality environments is a strong plus, • Comfortable cooking healthy and delicious meals, • Strong organizational skills, • Ability to prioritize tasks and manage time efficiently, • Flexible schedule and willingness to occasionally work weekends, especially Fridays and Sundays due to Airbnb turnovers and events Position Details • Full-time position, • Workload and responsibilities are organized carefully to maintain balance and avoid exceeding full-time working hours, • Flexible scheduling is important due to the nature of Airbnb and property operations, • Combination of independent work and collaboration with the owners and team, • Opportunity for long-term growth within Bella Terra Hills for the right person, • Housing may be available for the ideal candidate This role is best suited for someone who truly enjoys taking care of spaces and people — someone who finds satisfaction in creating an environment that feels peaceful, beautiful, welcoming, organized, and deeply cared for.

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.

Company Description Village offers ready-to-eat meals designed by a registered dietitian to support whole-body wellness. Our dishes are 100% organic, seed oil-free, and made with seasonal, locally sourced ingredients. Role Description We’re seeking a Chef (10+ hours per week) based in Naples, FL to join our growing kitchen team. This role is for someone who has experience with cooking healthy meals. Daily tasks include food prep and cooking, keeping the kitchen clean and organized, managing inventory, and following all health and safety standards. You may also assist with recipe development and help ensure smooth, efficient kitchen operations. What You'll Do: • Prepare and cook meals according to weekly menus, • Follow detailed recipes that prioritize both flavor and nutrition, • Maintain a clean, calm, and organized kitchen environment, • Portion, package, and label meals for delivery, • Support overall kitchen flow and operations as needed We're Looking For Someone Who: • Has extensive cooking experience (professional preferred, home cooks considered), • Is reliable, detail-oriented, and thrives in an organized kitchen, • Is a true self-starter—jumps in where needed without being asked twice, • Holds a Food Manager Certification or is willing to obtain one (we’ll help!), • Cares deeply about ingredient quality and intentional cooking, • Is local to Naples, FL or surrounding areas Schedule & Pay: • Approximately 10 hours/wk to start, with room to grow, • Sunday / Monday / Wednesday shifts, • Competitive hourly pay, based on experience If you’re passionate about cooking and want to be part of a growing company—we’d love to hear from you.

14 Prime is a new fine dining steakhouse in Jacksonville, FL, known for its exquisite culinary experiences and exceptional service. We pride ourselves on our innovative menu, beautiful ambiance, and commitment to excellence. We are seeking talented and passionate Pastry Cooks to join our team and elevate our dessert offerings! As a Fine Dining Pastry Cook, you will play a pivotal role in crafting exquisite desserts that harmonize with our sophisticated steakhouse experience. Your creations will leave lasting impressions and complement the artistry of our main courses. You will work closely with our Pastry Chef and culinary team to develop innovative and visually stunning pastries, breads, and desserts that delight our guests. Your creativity, attention to detail, and dedication to quality will be essential in launching our new restaurant and maintaining our reputation for excellence. Key Responsibilities: · Prepare and present high-quality pastries, desserts, and baked goods with impeccable attention to detail. · Ensure all recipes align with our brand's upscale vision. · Collaborate with the Pastry Chef to create seasonal dessert menus and specials. · Maintain a clean and organized pastry station, adhering to all safety and health regulations. · Innovate and refine techniques to keep our offerings exciting and unique. Qualifications: · Proven experience as a Pastry Cook in an upscale or fine-dining environment. · Proficiency in classic and modern pastry techniques. · Strong understanding of flavor profiles, plating aesthetics, and texture balance. · Creative flair with a passion for continuously improving skills. · Exceptional time-management and organizational abilities. · Commitment to upholding a premium dining experience for our guests. Benefits: • Fulltime, competitive hourly pay, • Health, vision, dental insurance and wellness benefits available., • Opportunities for professional development and career advancement., • A creative, supportive, fun and dynamic work environment. You’ll be part of a passionate team dedicated to pushing culinary boundaries and delivering unforgettable experiences! If you are a talented Pastry Cook with a passion for excellence and are ready to contribute to the success of our new venture, we would love to hear from you. Please submit your resume and cover letter via LinkedIn. We are excited to meet you!

Italian Chef (Restaurant Chef), Miami, Florida, USA We are seeking a talented and passionate Italian Restaurant Chef to lead the kitchen of an upscale Italian Restaurant in Miami. This role suits a hands-on chef with strong expertise in authentic Italian cuisine and the ability to deliver a modern, high-quality dining experience. Key Responsibilities • Oversee daily kitchen operations, ensuring consistency, quality, and presentation, • Develop authentic, seasonal Italian menus, • Maintain food quality, hygiene, and safety standards, • Lead, train, and motivate the kitchen team, • Manage food cost, inventory, and supplier relationships, • Ensure efficient service in a fast-paced environment Candidate Profile • Proven experience as a Head Chef or Italian Chef in an upscale restaurant or luxury hotel, • Strong knowledge of authentic Italian cuisine, • Experience in fine dining environments, • Solid leadership and organizational skills Preferred Qualifications • Culinary degree or equivalent training, • Experience with modern Italian concepts or high-end dining standards, • Knowledge of Italian wines and products is a plus Compensation: Very Generous Base Salary, Regular Bonus, plus Partnership Potential and full executive benefits This is a unique opportunity to join a vibrant, high-profile restaurant in Miami, one of North America’s most exciting culinary markets. The role offers creative freedom, strong visibility, and the chance to work with a sophisticated international clientele. Application Instructions: Interested candidates should submit a professional resume, portfolio (menu samples and dish photography) to: Brian Renard at brian@renardinternational.com or Pina Mercuri at pmercuri@renardinternational.com

🔥 Now Hiring: Executive Chef & Chef de Cuisine (Chinese Cuisine) – Miami, FL 🌴🥢 Are you ready to turn up the heat and bring bold, authentic Chinese flavors to one of Miami’s most prestigious culinary stages? Restaurant Associates is seeking culinary innovators—an Executive Chef and Chef de Cuisine specializing in Chinese cuisine—to lead, inspire, and elevate in a high-volume, high-impact environment. 🌴 Why Miami? • A world-class culinary destination known for its diversity, innovation, and global influences, • Thrive in a vibrant, high-energy food scene where creativity is celebrated, • Enjoy year-round sunshine, culture, and an unbeatable work-life lifestyle, • A hotspot for luxury dining and high-profile clientele—your talent will shine on a big stage ✨ Why This Is Your Next Big Move: 💰 Competitive salary (based on skill and experience – let’s talk!) ✈️ Relocation assistance provided 🎭 A dynamic, creative, and prestigious culinary environment 👨 🍳 What You’ll Own: • Lead the vision, creation, and execution of authentic + modern Chinese cuisine, • Showcase expertise spanning China’s seven culinary provinces—Shandong, Sichuan, Cantonese, Hunan, Fujian, Zhejiang, and Jiangsu, • Collaborate with top culinary leaders to craft innovative, standout menus, • Elevate quality, presentation, and guest experience, • Lead catering events and mentor a high-performing culinary team 🥡 We’re Looking For: • Deep knowledge of the seven major Chinese culinary provinces and their distinct styles, • Strong expertise in Cantonese, Sichuan, and Hunan cuisines, • Mastery of wok cooking, sauces, and traditional techniques, • Proven success in high-volume kitchens, • Passion for authentic flavors + modern innovation, • A creative, detail-driven leader 💼 The Perks: Comprehensive benefits, retirement plans, wellness programs, and more—because your career should support your life. 🚀 Ready to make your mark in one of the most exciting culinary scenes in the country? Let’s connect—Miami is calling.

Willoughby Golf Club is seeking a talented and motivated Sous Chef to join our culinary leadership team. This position plays a critical role in daily kitchen operations by supporting the Executive Chef in leading staff, maintaining exceptional food quality, and delivering a first-class dining experience for our members and guests. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about culinary excellence, teamwork, and consistency. Key Responsibilities • Lead, supervise, and support line cooks, prep cooks, and stewarding staff during daily operations and service, • Ensure the highest standards of food quality, presentation, consistency, and execution, • Assist with menu development, daily specials, recipe costing, and seasonal culinary programming, • Manage ordering, inventory control, product rotation, and kitchen organization, • Enforce sanitation, food safety, and HACCP standards throughout the kitchen, • Train, mentor, and develop kitchen staff while promoting accountability and teamwork, • Maintain strong communication and collaboration between front-of-house and back-of-house teams, • Step into any station as needed during service and lead by example in a hands-on environment Qualifications • Minimum of 5 years of progressive culinary leadership experience, • Previous experience as a Sous Chef or Senior Sous Chef preferred, particularly within private clubs, fine dining restaurants, resorts, or high-volume kitchens, • Strong leadership, communication, organizational, and time-management skills, • Ability to multitask and perform effectively under pressure in a fast-paced environment, • Knowledge of food cost controls, labor management, inventory systems, and kitchen operations, • ServSafe Certification preferred

About This Role We are seeking a warm, health-conscious Longevity Chef to join our private household team. This is more than a cooking position — it is an opportunity to become a true part of our family's daily life and long-term wellness journey. We are not looking for a Michelin-level restaurant chef. We are looking for a person — someone family-oriented, calm, and genuinely aligned with our values. Culinary skill matters, but so does your energy, your personality, and your sincere commitment to nourishing a family over the long term. We believe food is not only about calories or nutrition — it is about care, intention, and the energy transferred through the cooking process. High-quality ingredients matter, but so does the heart of the person preparing them. We are looking for someone who cooks with love, intention, and genuine warmth. Schedule • 5 days per week: Thursday through Monday, • Tuesday and Wednesday off, • Structured daily meal service with advance scheduling Who We Are Looking For The Person Comes First Above all, we are seeking a unique individual — someone whose values and energy are in genuine alignment with our household. The right person will be: • Family-oriented, warm, and comfortable working in an intimate private household setting, • Experienced with or genuinely enthusiastic about multicultural families and diverse culinary traditions, • Comfortable cooking for small children and adapting meals to different ages and needs, • Committed to long-term, dedicated service with one family — someone who wants to grow with us for many years, • Calm, composed, and positive — someone who brings good energy into the kitchen and the home, • Genuinely aligned with our wellness philosophy: that food nourishes not only the body, but also the soul Wellness & Nutrition Philosophy Nutrition experience is important, but we are not looking for an athletic performance chef or someone focused on restrictive or clinical diets. We are looking for someone who understands balanced, beautiful, sustainable healthy living — food that supports vitality without feeling limiting. The ideal candidate shares our belief that what we eat and how it is prepared shapes our energy, health, and happiness. You cook with intention and understand that the attitude and care you bring into the kitchen matters just as much as the ingredients you choose. Curiosity & Creative Spirit We are looking for someone proactive, curious, and genuinely excited about their craft. You should: • Love researching new ingredients, techniques, cuisines, and wellness trends, • Be creative and eager to develop seasonal menus and experiment with recipes, • Stay informed about longevity nutrition, Blue Zone principles, and Mediterranean cooking traditions, • Bring fresh ideas while staying aligned with the family's values and preferences Key Responsibilities Farm-to-Table & Sourcing • Source fresh, seasonal, and local ingredients from farmers markets, regional farms, and trusted artisanal producers, • Build and maintain relationships with local farmers, fishermen, and specialty purveyors, • Prioritize organic, heirloom, and pasture-raised products whenever available, • Manage grocery shopping, pantry stock, and ingredient rotation with a zero-waste mindset Everything From Scratch — No Exceptions • Bake all breads, crackers, and flatbreads from scratch — sourdough, whole grain, seed loaves, • Prepare homemade stocks, broths, and bone broths — no store-bought bases, • Make fresh pasta, gnocchi, and grain dishes entirely by hand, • Craft homemade sauces, dressings, dips, and condiments — pestos, tahini, hummus, vinaigrettes, • Prepare fermented foods from scratch — yogurt, kefir, lacto-fermented vegetables, kimchi, kombucha, • Make fresh herb oils, infusions, and spice blends — no processed seasonings, • Produce homemade desserts and snacks — energy balls, raw bars, fruit compotes, sorbets Longevity & Wellness Cuisine • Design menus rooted in Mediterranean diet principles — EVOO, seasonal vegetables, legumes, lean proteins, whole grains, fresh herbs, and healthy fats, • Apply longevity and anti-inflammatory cooking techniques — turmeric, omega-3-rich fish, fermented foods, polyphenol-rich ingredients, and Blue Zone-inspired dishes, • Support balanced, well-being-oriented nutrition — nourishing and beautiful without being overly clinical or restrictive, • Adapt menus seasonally based on what is freshest and most nutritionally optimal, • Prepare age-appropriate, wholesome meals for children that are both nutritious and enjoyable Household & Family • Maintain a clean, organized, and fully sanitary kitchen environment at all times, • Communicate openly and warmly with household members about preferences, goals, and upcoming needs, • Plan and prep in advance to ensure smooth, stress-free daily meal service, • Adapt gracefully to family schedules, special occasions, and guests Experience & Qualifications We welcome candidates from a range of backgrounds. Private household experience is preferred, but it is not the only path to this role. What matters most is your values, your personality, and your genuine dedication to family-oriented, wellness-centered cooking. • Minimum 3–5 years of experience as a private chef, personal chef, wellness chef, or similar culinary professional, • Private family or household experience is a strong advantage, • Experience or genuine interest in multicultural cuisine and family-style cooking for all ages, including children, • Knowledge of Mediterranean diet principles, longevity nutrition, and Blue Zone-inspired cooking, • Experience with fermentation, bread baking, broth-making, and whole-ingredient cooking, • Culinary degree or relevant certification preferred (Longevity Chef or Wellness Culinary Practitioner a strong plus), • Candidates without private home experience are welcome to apply if their cover letter or communication clearly demonstrates warmth, family values, dedication to children and wellness, and a sincere interest in long-term household service Compensation & Benefits • W2 Employee Position — taxes withheld, full employment protections, • Competitive Salary — commensurate with experience, • Medical Benefits Provided — partial employer contribution toward health coverage, • Paid Vacation Program — generous paid time off included, • Uniform provided | Stable, long-term position with a warm and supportive household Why You’ll Love This Position • A calm, respectful, wellness-focused home environment — no restaurant stress, • A household that values your philosophy, your warmth, and your skills as much as your culinary talent, • Creative freedom to develop seasonal menus, explore new ideas, and grow your craft, • Full support to source the best possible ingredients — farmers markets, farm deliveries, specialty purveyors, • Work that is deeply meaningful — you will be part of a family's daily life, health, and happiness, • A long-term home for your career, where dedication and loyalty are recognized and valued, • Flexible, structured schedule — your days off are truly yours “Real food starts at the farm and ends at the table — everything in between is craft, care, and love."

Scope of Position The Executive Banquet Chef supervises all phases of food production and service directly related to catering functions, restaurants, and group sales to ensure high quality standards and guest satisfaction. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all Associates and working with other Associates within the kitchens. Position Requirements • Professional demeanor appropriate for a luxury environment., • Six to seven years’ experience in quality food production, in a luxury hotel or freestanding restaurant., • Three plus years Sous Chef experience in quantity food production, in a luxury hotel or freestanding restaurant., • Excellent culinary skills and knowledge of food productions techniques., • Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests., • Able to motivate and inspire team through leadership., • Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Responsibilities • Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures., • Assist Executive Sous Chef with all kitchen operations and preparation., • Ensure equipment and kitchen cleanliness., • Supervise and schedule Associates, hold pre-shift meetings., • Support, lead and motivate all subordinate sous chefs and cooks., • Assist in recruiting, interviewing, and hiring associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train., • Assure that all Associates have all food items prepared to proper specifications in a timely manner., • Maintain refrigerators and kitchens in a clean, organized manner, with all food items labeled and dated to facilitate the high-volume production necessary to achieve company goals., • Maintain an effective training program for all Associates to ensure productive use of time., • Keep production of food at an adequate level, which does not result in excessive leftovers and waste., • Ensure compliance with food handling and sanitation standards., • Follow proper handling and right temperature of all food products., • Develop new menus and stay up to date with current culinary trends., • Develop, standardize, cost, and collaborate recipes into the outlets’ standard format binders., • Supply own basic tools of the trade i.e., Chef’s knife, paring knife, peeler., • Perform any other reasonable duties as required by management. Education • American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience. Skills and Abilities • Able to communicate in the English language. Second language is a plus., • Able to work flexible schedules including holidays and weekends and able to perform multiple tasks., • Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery., • Able to handle a multitude of tasks in an intense, ever-changing environment., • Able to work with and understand financial information and data, and basic arithmetic functions., • Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook). Physical Requirements • Able to work in a fast-paced environment., • Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds., • Requires standing/walking/reaching and bending throughout shift.

LIVE THE ISLAND LIFE WITH US At Tommy Bahama, good vibes start with great people. Whether you’re behind the bar, in the kitchen, or out front with our guests, you’ll be part of a team that’s growing fast — and helping shape the next wave of our Marlin Bars across the country. There’s plenty of room to grow your career here, surrounded by teammates who support you and leaders who want to see you succeed. WHY YOU’LL LOVE IT HERE • Real career growth opportunities as our Food & Beverage concepts expand nationwide, • Competitive pay and team member discounts on retail, food, and beverage, • Medical, dental, and vision coverage, 401(k) with company match, Employee Stock Purchase program and more available to eligible full-time employees, • Generous Paid Time Off program to keep you balanced, • A positive, professional and engaging work environment WHAT YOU’LL DO • Responsible for delivering exceptional culinary experiences to our guests while following company policies, procedures, and standards. Lead by example through motivation, support and communication., • Through hands on approach, develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success., • Follow and enforce applicable safety and sanitation programs according to federal/state/local law for the restaurant, employees, and guests, • Manage kitchen expenses ensuring budgetary compliance as requested REQUIREMENTS • Lift and/or move up to approximately 50 pounds frequently, • Bending/stooping/kneeling required – frequently, • Routine standing for duration of shift, • Safely Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools provided to complete work, • Scheduled shifts determined by business needs Join the team that’s redefining laid-back luxury — and grow with us as we bring the Island Life to more communities across the country. Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at recruiter@tommybahama.com.

Company Description Seaspice Brasserie & Lounge, nestled along the scenic Miami River, redefines the art of waterfront dining. Housed in a sophisticated post-industrial warehouse adorned with nautical charm, the restaurant accommodates over 350 guests across diverse spaces including a main dining room, garden bar, exterior lounge, and covered patio. Famous for its wood-fired casseroles, handcrafted cocktails, and breathtaking views of the Miami skyline and sunsets, Seaspice is a staple for elevated gastro-classic cuisine. It has earned its reputation as a premier dining destination for both locals and visitors, and is a popular venue for private and corporate events. Explore our offerings at www.seaspicemiami.com. Role Description This is an on-site, full-time Omakase Sous Chef role located in Miami, FL. The Omakase Sous Chef will assist with the preparation and presentation of high-quality Japanese-style Omakase dishes, ensuring the highest level of care and creativity. This role involves managing daily kitchen operations, sourcing premium ingredients, and maintaining a clean and organized workspace. Additional responsibilities include supervising kitchen staff, collaborating with the executive chef, and upholding safety and hygiene standards while delivering a memorable dining experience. Qualifications • Proficiency in Omakase preparation, sushi techniques, and specialty fish cutting, • Strong knowledge of Japanese cuisine and the ability to create innovative, high-quality dishes, • Experience in managing kitchen operations, including inventory control, food cost management, and team supervision, • Strong attention to detail, precision, and presentation in food preparation, • Ability to work in a fast-paced, high-pressure environment while maintaining composure, • Excellent communication and interpersonal skills to mentor and collaborate with kitchen staff, • Formal culinary training or certifications specialized in Japanese cuisine; prior Omakase experience is highly preferred, • Commitment to maintaining cleanliness, safety, and quality in the kitchen, • Passion for delivering exceptional dining experiences and continuously improving culinary expertise

Pastry Sous Chef Location: Miami Beach, FL Compensation: Up to $85,000 DOE Benefits: PTO, comprehensive benefits package, insurance coverage, and gym access We are recruiting on behalf of a renowned luxury hospitality property in Miami Beach seeking an experienced Pastry Sous Chef to join the culinary leadership team. This opportunity is ideal for a talented pastry professional with a passion for refined dessert programs, elevated guest experiences, and high-volume luxury hospitality operations within a fast-paced environment. Reporting directly to the Executive Pastry Chef, the successful candidate will act as the number two leader within the pastry department, supporting daily operations, team leadership, and the execution of high-quality pastry and dessert offerings across multiple service environments. This role requires a hands-on culinary leader with strong organizational abilities, creativity, and a solid understanding of both operational and financial management within a luxury setting. Key Responsibilities • Support the Executive Pastry Chef in overseeing all pastry and dessert production operations, • Ensure consistency, quality, and presentation standards across restaurant dessert programs and banquet operations, • Lead, mentor, and develop pastry team members while maintaining a positive and professional kitchen culture, • Assist with scheduling, ordering, inventory management, food cost controls, and administrative responsibilities within the department, • Collaborate closely with culinary leadership teams to support seasonal menu development and operational execution, • Maintain compliance with food safety, sanitation, and company standards at all times, • Support banquet and large-scale event production while ensuring exceptional quality and timely execution, • Assist in driving operational efficiency while maintaining elevated pastry standards and guest satisfaction Ideal Candidate Profile • Minimum 5 years of pastry experience within hospitality-driven culinary environments, • Previous leadership or management experience within pastry operations strongly preferred, • Strong experience creating desserts for restaurant operations is required, • Luxury hotel or upscale hospitality background is considered a strong advantage, • Banqueting and high-volume production experience preferred, • Strong understanding of kitchen financials, inventory management, and administrative responsibilities, • Hands-on leadership style with strong communication and organizational skills

Company Description Oda Pizzeria Bistro is a premier dining establishment dedicated to providing an unforgettable culinary experience with a focus on quality and creativity. Known for our innovative pizza creations and bistro classics, we pride ourselves on using fresh, locally sourced ingredients. Our mission is to create a welcoming environment that combines exceptional service with a passion for food. At Oda Pizzeria Bistro, we are committed to excellence and culinary innovation, delivering a dining experience that excites and satisfies. Role Description This is a full-time, on-site role located in Cape Coral, FL, for an Executive Chef. The Executive Chef will oversee the kitchen's daily operations, including menu development, food preparation, and ensuring food quality and presentation standards. Responsibilities include managing kitchen staff, maintaining inventory, and adhering to health and safety regulations. The role requires strong leadership and a commitment to creating innovative and high-quality dishes aligned with the restaurant's vision. Qualifications • Expertise in Culinary Arts, including experience with recipe creation, food preparation, and menu development, • Strong leadership skills, including team management, staff training, and performance evaluation, • Knowledge of kitchen operations, food safety protocols, and inventory management, • Creativity in developing innovative dishes and an understanding of current culinary trends, • Attention to detail and dedication to maintaining high standards of food quality and presentation, • Effective communication and problem-solving skills, • Minimum of 5 years of experience as a Chef, with 2 years in a leadership role, • Culinary degree or equivalent professional training preferred, • Availability to work flexible hours, including nights, weekends, and holidays

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.