Trabajos Chef & Cook en FL - Page 2

Job Description Join the Plum Market Team – Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we’d love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling – Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion – Learn about great food while advancing your skills and knowledge. Comprehensive Training – We invest in our Team Members with exceptional training programs. Competitive Holiday Pay – Earn time and a half for working on five federally recognized holidays: New Year’s Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family. 401(k) with Company Match – Available after just six months. Team Member Discounts – Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace – it’s a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Sous Chef is the second-in-command of the Prepared Foods Department and serves as a key leader in kitchen and department operations. This role supports the Team Leader and leads daily Back of House (BOH) operations, including prep, production, sanitation, and team management. The Sous Chef ensures the consistent execution of Plum Market’s food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment. Who you are: You are passionate about scratch-made food and Plum Market’s commitment to organic, local, and specialty ingredients. You are a hands-on leader who sets the tone through professionalism and accountability. You excel at motivating and coaching team members to succeed in a fast-paced kitchen. You are solution-focused, organized, and calm under pressure. You value inclusion and help foster a positive, collaborative kitchen culture. You are committed to continuous improvement and delivering consistent, high-quality food. What you will bring: Experience in a culinary leadership role, preferably in foodservice or retail food operations. Knowledge of food preparation, kitchen safety, sanitation standards, and inventory practices. Strong leadership and communication skills, with the ability to coach and direct teams. ServSafe Manager Certification preferred. Proficiency in Microsoft Office (Excel, Outlook, Word) and kitchen management systems. Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Oversee BOH operations, ensuring proper prep, production, and execution of all menu items and daily offerings. Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth operations and team accountability. Train, coach, and support BOH Team Members to maintain high food quality, safety, and consistency. Support production scheduling, prep guides, and department planning based on Guest needs and seasonal programs. Enforce all food safety and sanitation procedures, ensuring compliance with regulatory and Plum Market standards. Lead by example in communication, attitude, teamwork, and professionalism. Address Customer and Team Member concerns in a respectful and timely manner. Assist with performance management including feedback, coaching, and disciplinary action when necessary. Partner with department leadership to maintain labor goals, manage shrink, and support inventory accuracy.

Job Description If you are an individual who enjoys working with seniors in a friendly environment and desires to work in a positive culture; Bahama Bay Club could be the employer for you! MUST BE ABLE TO PASS A LEVEL 2 BACKGROUND CHECK Bahama Bay Club is proud to be growing. As we grow that allows us to bring on more quality employees. Bahama Bay Club is a progressive Independent/Assisted Living/Memory Care Community in Sanford, Florida serving our residents in their homes. Resort-Style Assisted Living and Service provides our families with the highest level of services in our industry. Why you should become part of our team? • An amazing culture and work environment - Tired of drama? Come and experience a positive management concept, • Above-average compensation, • Bonuses, • Free meals, • Excellent benefits - Health, Dental, Vision, • PTO, • Prepare all soups, stocks, sauces; boils, braises, and roast items per standardized recipes, • Prepares and serves all sauteed, fried, grilled, steamed, and baked items per standardized recipes, • Prepares or directs the preparation of all food served, following standard recipes and special diet orders, • Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature, and appearance of food are preserved, • Determines the amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production, • Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic, • Ability to understand measurements and conversions, • A minimum of three years of experience as a cook in a hotel, restaurant, club, or similar institution, • Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards, • Knowledge of kitchen equipment, • Must be able to pass a Level 2 background check, • Must be reliable, show up to work at scheduled shift on time

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers. • Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Reviews financial information such as sales, costs and labor, to ensure adherence to budgets, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 5+ years of chef experience, including 2+ years of management experience, • Knowledge of Italian cuisine, • Excellent communication and leadership skills, • Advanced computer skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Able to lift and carry up to 50 lbs., • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off.

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. BONUS ELEGIBLE JOB DESCRIPTION Department: Culinary Place of Work: Restaurant kitchen and all support areas Job Overview Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost. Report to: Executive Chef, Executive Sous Chef, F&B Director Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 10 years experience in culinary field, 3. Ability to communicate in English with members, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on-line, 6. Knowledge of food cost controls, 7. Previous management experience, 8. Experience in international cuisine Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to direct, manage and motivate a team., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal customers efficiently. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and club requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. Chef is responsible for the set up and execution of any special event buffets or dinners, 16. Coordinates scheduling with restaurant cooks, 17. Ensure all guest special requests are met, 18. Properly prepare team member for advancement to fill needed positions as they become available. Equal Employment Opportunity - Drug free workplace

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify in Florida, North Carolina, and Tennessee Equal Opportunity Employer

Job Description We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Benefits: • Health Insurance, • Dental Insurance, • Life Insurance, • Vision Insurance, • 401(k), • Free Associate Parking, • Free Meal for every shift worked, • 25% Discount in Resort Outlets, • Hotel Discounts with OPL, • Sets up and execute hot food for restaurant, • Sets up and execute breakfast hot food for banquet events, • Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards, • Is responsible for training and mentoring all hourly associates, • Addressing all kitchen-related problems and incidences in a timely and effective manner, • Completes all opening, daily, and weekly checklists when necessary, • Understands state health codes and follows all company standard operating procedures, • Ensuring all health and safety standards are upheld by enforcing high sanitation standards, • Works as a team for all banquets and buffets with a “can do” attitude, • Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently, • Is responsible for daily vendor orders while keeping coolers and store rooms organized, • Is responsible for setting up, maintaining operations, breaking down hot and cold stations, • Planning and preparing special occasion menus including holiday brunches and buffets, • High School Diploma/GED a plus but not required, • Previous experience a plus, • Must be able to work long hours, weekends, evenings and holidays, • Must have a high standard of cleanliness and understanding of food safety practices, • Must be clear and concise with verbal and written communication including emails We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Job Description John The Baker in Coral Springs, FL is looking for one cashier/hostess/salad/buss person to join our team. We are located on 9709 West Sample Road. Our ideal candidate is attentive, motivated, and reliable. Working Sundays IS REQUIRED OF THIS SHIFT. This position has multiple roles because we are a small restaurant. You may be asked to Set up a table, Bus a table, make salads or even answer phones. You may have to perform these duties in one shift depending on how busy we are. Multi-tasking is definitely required and able to take direction from your fellow crew members is also key. This position is a good training opportunity to learn to become a server. All of our servers are required to have this type of training. You can apply online or apply in person. In person is preferable. We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Get ready, St. Petersburg! Noble Tavern, a new venture by the team behind Noble Crust and Fat Beet Farm, is set to bring a modern & unique dining experience to Central Avenue beneath the Tru by Hilton Hotel and overlooking Tropicana Field. Now Hiring / Immediate Opportunity for : Restaurant Chef de Cuisine / Kitchen Leader We are seeking a results-driven, disciplined Chef de Cuisine who has a passion for great food and the ability to produce consistent, flawless dishes in a fast-paced environment. As the Chef de Cuisine, you will be the leader of our kitchen team, responsible for maintaining the highest standards of food quality and consistency. Your focus will be on execution, ensuring that every dish meets our exacting standards. We want you to have: • 3-5+ years of Full Service Kitchen Management Experience, • Previous Chef de Cuisine Experience strongly preferred, • Ability to train, develop and motivate culinary team members, • Experience managing food costs and menu orderingCompensation & Benefits:, • Competitive base salary plus a performance-based bonus., • Medical, dental, and vision insurance offered with employee contribution., • Paid Vacation - Enjoy paid time off to recharge and relax.Why Join Noble Tavern?, • Be a part of an exciting, growing, locally owned restaurant group committed to excellence and quality.

Job Description Job Summary Bern's Steak House is looking for a professional tournant chef who can cook & plate all menu items according to our standards. Creative ideas are always welcome in our kitchen. Experience is preferred, but we are willing to teach any employee anyone showing potential, hard work and dedication. Responsibilities and Duties • Quick, organized and accurate cooking skills, • Prepare and Plate all items according to standards while providing creative ideas, • Maintain cleanliness and sanitation requirements of the kitchen throughout the entire shift, • Attention to detail, • Minimum 2 years experience in kitchen preparation and/or cooking, • Must work well with others in a diverse environment, • Must work quickly in a safe and effective manner, • Need to have consideration for guests and maintain a professional demeanor, • Ability to multitask in a high-volume restaurant setting, • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs. Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 20% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Family Meal and/or $3 Discounted Meal per shift, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR yyefrGXQxH

Job Description Job Title: Customer Data Platform (CDP) Manager Location: [Insert Location] Department: Marketing/Data Analytics Reports To: [Insert Reporting Manager Title] Employment Type: [Full-time/Part-time/Contract] Job Overview: We are seeking an experienced and strategic CDP Manager to lead the implementation, management, and optimization of our Customer Data Platform (CDP). The ideal candidate will possess a strong background in data management, marketing analytics, and customer segmentation strategies, with a proven ability to leverage data to drive marketing initiatives and enhance customer experience. Key Responsibilities: 1. CDP Implementation & Management: • Lead the deployment and configuration of the CDP, ensuring seamless integration with existing marketing tools and data sources., • Oversee the day-to-day operations of the CDP, ensuring data integrity, privacy compliance, and security protocols are maintained. 2. Data Strategy Development: • Design and implement a comprehensive data strategy to gather, organize, and analyze customer data from multiple sources., • Collaborate with cross-functional teams to establish data collection processes and define data governance frameworks. 3. Customer Segmentation & Analysis: • Utilize the CDP to create detailed customer profiles and segments, allowing for personalized marketing efforts., • Analyze customer data to identify trends, behaviors, and opportunities that can inform marketing strategies and campaigns. 4. Performance Measurement & Reporting: • Develop and monitor KPIs to assess the effectiveness of data-driven marketing initiatives., • Prepare and present insights and reports to stakeholders, highlighting significant findings and recommendations. 5. Collaboration with Stakeholders: • Work closely with marketing, sales, IT, and other departments to align data initiatives with business goals., • Act as the primary point of contact for all CDP-related inquiries and training. 6. Continuous Optimization: • Evaluate and implement improvements to CDP processes and workflows based on performance metrics and stakeholder feedback., • Stay abreast of industry trends, best practices, and emerging technologies related to customer data management and analytics. Qualifications: • Bachelor’s degree in Marketing, Data Science, Business Administration, or a related field; Master’s degree preferred., • 5+ years of experience in data management, marketing analytics, or a related field, with at least 2 years of experience specifically managing a CDP., • Proficiency in CDP platforms (e.g., Segment, BlueConic, Tealium) and data visualization tools (e.g., Tableau, Power BI)., • Strong analytical skills, with the ability to interpret complex data sets and translate them into actionable insights., • Experience with SQL, data modeling, and data integration methodologies., • Solid understanding of data privacy regulations (e.g., GDPR, CCPA) and best practices in data security., • Excellent communication and presentation skills, with the ability to convey complex concepts to non-technical stakeholders., • Strong project management skills, with the ability to manage multiple priorities in a fast-paced environment. Why Join Us? At [Company Name], we value innovation and customer-centricity. As a CDP Manager, you will play a pivotal role in transforming how we interact with our customers and leverage data to drive business growth. We offer a collaborative work environment, opportunities for professional development, and competitive compensation packages. How to Apply: Interested candidates should submit their resume and a cover letter outlining their relevant experience to [Insert Application Email/Method]. [Company Name] is an Equal Opportunity Employer and welcomes candidates from diverse backgrounds to apply. Feel free to modify any sections to better fit your company's specific needs and corporate culture!

Job DescriptionJoin the Rollin Hero Team! Rollin Hero Staffing is a nationwide provider of certified and experienced banquet and event staff. From intimate gatherings to large-scale corporate events, our heroes step in to make every occasion run smoothly. We take pride in professionalism, reliability, and creating memorable experiences for our clients across the U.S. How to Apply We’ve partnered with Willow to streamline our hiring process. Every applicant will complete a pre-screening interview through our online system. If you qualify, our onboarding team will reach out with instructions on the next steps of the hiring process. ???? Start your application here: Important Notes for Applicants * Please only apply once for the position you are most qualified for. * If you’re eligible for multiple roles, let us know in your application. * You will need to provide a copy of your resume and any active food and beverage certifications you hold. We’re excited to learn more about you and look forward to welcoming you to the Rollin Hero family! If you have any questions you can reach our onboarding team at the email below.

Job Description Overview ABOUT AMERICAN GOLF American Golf is a distinguished leader and pioneer in the golf industry, renowned for its innovative and unparalleled approach to golf course management. With over 50 years of experience as an owner, lessee, and manager of golf courses and country clubs, American Golf has established itself as an authority in maximizing the potential of any golf opportunity. Throughout its rich history, American Golf has been involved with more than 325 golf courses, serving diverse private entities and public agencies with its expertise. Presently, American Golf oversees the management of over 70 premier facilities across the United States, providing exceptional service and experiences to avid golfers and enthusiasts alike. We pride ourselves on our commitment to excellence, continually striving to exceed expectations and set new standards in the golf industry. Our team of skilled professionals is dedicated to delivering exceptional service and maintaining the highest standards of course upkeep, ensuring that each visitor to our facilities has an unparalleled experience. Responsibilities Job Purpose The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high-volume restaurant operation. Responsibilities • Manage the daily production, preparation, and presentation of all food, • Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews, • Attract, interview, retain and motivate associates while providing a safe work environment, • Monitor, analyze and control labor and food costs, • Prepare reports, charts, and schedules to ensure budgets are met or exceeded, • Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus, • Assume the responsibilities of the Executive Chef when absent, • Schedule staff according to budget and business forecast, • Direct proper sanitation of kitchen facilities and equipment, • Comply with EcoSure and health code standards for sanitation, • Ensure kitchen equipment is in good working order, • Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness) Qualifications Qualifications • Proven culinary skills and able to lead, develop, and motivate staff, • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment, • Knowledge of applicable safety and sanitation procedures, • Work a flexible schedule to include nights, weekends, and holidays, • Knowledge of food cost, inventory management and purchasing, • Valid driver’s license required, • Bilingual speaker (English/Spanish) preferred, • Experience in personnel management and problem-solving skills preferred Education • High School diploma required, • Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience, • Specialty/Technical Training or BA degree in Culinary Arts preferred Skills/Abilities/Personal Characteristics • Knowledge of various cooking methods, ingredients, and procedures, • Management skills, • Familiarity with industry’s best practices, • Leadership, • Creativity, • Hand-eye coordination, • Time-management skills, • Decision making, • Handles pressure, • Deals with uncertainty Working Conditions • Days and hours of work vary by schedule and business needs, • Evening, weekend, and holiday work will be required, • While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus., • Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state and/or local law.

Job Description Overview Whether you want to make your debut or go back on tour after a long hiatus, starting a career at Seminole Hard Rock Hotel & Casino Tampa can feel more like play than work. This expansive property is the premier entertainment destination of Central Florida & features high stakes table games along with thousands of the hottest slot machines. Owned & operated by the Seminole Tribe of Florida, this electrifying casino destination boasts rock star amenities at its AAA Four Diamond rated hotel ranging from seven award-winning Zagat-rated restaurants, a newly renovated Rock Spa® & Salon and VIP services galore. Our Commitment to Service: We don’t have customers, we have Guests. Unparalleled Service isn’t just a part of our mission statement at Seminole Gaming; it’s a commitment to each and every one of our current & future Guests. Our staff spends their time making sure that every single one of our guests gets the rock star treatment, but the Seminole Hard Rock family also rolls out the red carpet for our employees with competitive benefits & a great work environment. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit to see our full list of benefits! Appearance: How we look & appear to each guest provides an important impression of our Company. Non-permitted guidelines include unnatural hair color, visibly explicit or offensive tattoos, facial tattoos, ear piercings that alter the shape and/or size of the ear, any visible body or facial piercings other than two (2) piercings per ear, facial hair longer than ½ inch in length or mustaches that extend past ¼ inch below the upper lip. Please note this list is not all-inclusive, as well as exceptions to these rules may apply for certain departments. JOB DESCRIPTION Responsibilities The Banqueting Chef is responsible for overseeing all of the kitchen operations in the restaurant outlet. This includes menu concepts, recipes, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and preparation and presentation of food. Essential duties include, but are not limited to: • Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations., • Institutes cost control procedures and standards of performance., • Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties., • Develops and implements operating standards, requirements, and expectations, where necessary., • Provides project leadership and project management as assigned., • Interacts with guests as much as possible creating a memorable experience., • Monitors on a daily basis all aspects of food service in assigned area to ensure quality, sanitary preparation and presentation., • Schedules all kitchen employees in assigned area., • Orders and supplies outlet as needed., • Implements and adheres to all sanitation guidelines., • Promotes positive guest relations; handles customer complaints., • Promotes positive guest/employee relations at all times., • Maintains a clean, safe, hazard-free work environment within area of responsibility., • Must adhere to the Seminole Tribe's Policies and Procedures., • Other duties as assigned. Qualifications • Minimum of three (3) to five (5) years of culinary management experience in a high-volume kitchen required., • Culinary Arts degree preferred., • Culinary experience in a casino, large hotel or resort preferred., • Experience in a Steakhouse environment preferred., • Must be able to analyze Food and Beverage data and have proven ability to reduce food costs., • Must possess strong leadership skills to coach, counsel, guide, train, and instruct assigned personnel in the proper performance of their duties., • Must have strong administrative skills and computer skills., • Must be able to demonstrate and deliver a high quality of product and a high level of service to our guests., • Must have clear, effective, strong verbal and written communication skills., • Can interface effectively with FOH staff to produce a positive guest experience. Work Environment: • Duties and responsibilities are typically performed in the back of house of the casino, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. Native American Preference Policy: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Employment Process: Seminole Gaming’s employment process requires candidates to obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job Description Summary: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Essential Job Functions: Include the following. Other duties may be assigned. • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures., • Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate., • Establish the day's priorities and assign production and preparation tasks for staff to execute., • Create daily menu specials and receive feedback from Restaurant Chef., • Review banquet event orders and make note of any changes., • Communicate both verbally and in writing to provide clear direction to staff., • Take physical inventory of specified food items for daily inventory., • Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., • Meet with the Executive Steward on a weekly base to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., • Ensure that staff report to work as scheduled; document any late or absent employees., • Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted., • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., • Assist the Restaurant Chef in menu development and execution., • Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations., • Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs., • Ensure that excess items are utilized efficiently., • Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained., • Maintain hotel policies and standards., • Perform any other job related duties as assigned., • Comply with attendance rules and be available to work on a regular basis Required Skills and Abilities: • Must have the ability to communicate in English., • Self-starting personality with an even disposition., • Requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule., • Able to attend scheduled meetings by the Resort Executive Chef and F&B Directior if required., • Maintain a professional appearance and manner at all times., • Can communicate well with guests., • Must be willing to “pitch-in” and help co-workers with their job duties and be a team player., • Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line., • Ability to work with all products and food ingredients involved., • Ability to operate, clean and maintain all equipment required in job functions., • Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary., • Ability to ensure security of kitchen access, products and hotel property., • Ability to operate with stress, time constraints, physical activity and continuous walking. Education and Experience: Must have a Culinary School degree with formalized training in all aspects of food preparation in a high volume, fine hotel and resort property. A minimum of five years experience in food preparation management in a multiple outlets in a hotel resort with high volume turnover. Other Skills and Abilities: Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Language Skills: Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.

Job Description CHEF DE CUISINE Location: 111 E Las Olas Blvd Fort Lauderdale, FL 33301 Salary: $70-75K Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule YOU WILL: • Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service., • Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food., • Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication., • Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency., • Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes., • Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized., • Setup your team for success on each service by managing the deployment board and prep schedules effectively., • Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service., • Set the kitchen up for success, completing all tasks with timeliness and a focus on safety., • Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes., • Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines., • Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs., • A minimum of 2 years' experience leading a culinary team in a high-volume setting., • A deep passion for quality food and a desire to constantly improve., • Strong culinary expertise with a willingness to learn and adapt., • A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds., • A collaborative spirit and readiness to contribute as needed., • Respect and appreciation for your team and a commitment to fostering a positive work environment., • Exceptional communication skills., • A vision for mentoring and developing chefs into future restaurant leaders., • Reliability and a consistent performance record., • Adaptable interpersonal skills and the ability to meet new challenges with agility. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating seven restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionDescription: Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: • Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise., • Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards., • Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests’ expectations., • Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste., • Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement., • Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness., • Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests., • Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: • Competitive compensation package, • Opportunities for career growth and advancement, • Employee discounts on food and beverages, • A supportive and collaborative work environmentRequirements: • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment., • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings., • Exceptional leadership and communication skills, with the ability to motivate and inspire a team., • Strong organizational and time-management abilities, with a keen eye for detail., • Food safety certification and a thorough understanding of health and safety regulations.

Job Description CHEF DE CUISINE Location: 13945 W Sunrise Blvd, Sunrise, FL 33323 Salary: $57K-$63K per year Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule YOU WILL: • Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service., • Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food., • Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication., • Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency., • Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes., • Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized., • Setup your team for success on each service by managing the deployment board and prep schedules effectively., • Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service., • Set the kitchen up for success, completing all tasks with timeliness and a focus on safety., • Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes., • Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines., • Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs., • A minimum of 2 years' experience leading a culinary team in a high-volume setting., • A deep passion for quality food and a desire to constantly improve., • Strong culinary expertise with a willingness to learn and adapt., • A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds., • A collaborative spirit and readiness to contribute as needed., • Respect and appreciation for your team and a commitment to fostering a positive work environment., • Exceptional communication skills., • A vision for mentoring and developing chefs into future restaurant leaders., • Reliability and a consistent performance record., • Adaptable interpersonal skills and the ability to meet new challenges with agility. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating seven restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for thisfull-servicerestaurant management position inDania Beach, FL As aRestaurant Sous Chef,your experience and leadership skills will head up some of the nations leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65KSalary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move upto 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) 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 for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1423368 Morrison Healthcare WENDY GRAY PALMER [[req_classification]]

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Overview About Seminole Hard Rock Hotel & Casino Hollywood Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at , call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit to see our full list of benefits! Responsibilities Job Summary: Under the direction of the Buffet Chef, the Buffet Sous Chef is responsible for consistently providing our Guests with an experience expected of a high-end, multi-dimensional buffet restaurant. Food quality is at the highest level for a buffet e.g. seven action stations where many of the items are prepared to order for our guests. In addition, this position will assist the Executive Chef and the Buffet Chef with recipes, staff, menus, preparation and presentation, as well as supervising the daily operations of the kitchen. Essential Job Functions: • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Responsible for scheduling employees., • Directly communicates with all supervisors, chefs and line employees on a daily basis regarding needs, requirements and expectations., • Instructs employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production. Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties., • Controls production levels in order to minimize waste and advises Chef of progress. Institutes cost control procedures and standards of operations and performance., • Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation., • Ensures all food is prepared in accordance with operation standards., • Interacts with guest as much as possible to create a memorable experience., • Assists other line employees with daily responsibilities., • Strives to eliminate over-production and over-purchasing., • Ensures all food items are produced in accordance with established standards in respect to preparation, storage and accountability., • Ensures that production and storage areas are maintained in accordance with city and state health department codes and that health and sanitation standards are met., • Promotes positive public/employee relations at all times., • Maintains a clean, safe, hazard-free work environment within area responsibility., • Provides project leadership and project management as assigned., • Perform other duties as assigned. Qualifications Qualifications: A minimum of two (2) to four (4) years of supervisory experience in a high volume kitchen required. Two (2) year culinary arts degree preferred or the combination of education and experience. Work Environment: • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public., • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities. Closing: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Criminal Background Check, • Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job Description About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms Responsibilities: • Provide supervision to dietary/kitchen team and supporting the Executive Chef, • Assist in controlling food costs, • Assist in maintaining controls and security of all food items and supplies in storage, • Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating, • Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items, • Record and maintain Food Safety Equipment Records and Food Safety Temperature Records, • Two (2) years’ Sous Chef experience, • Supervisory experience preferred, • Must maintain current Food Services Sanitation certificate, • Associates Degree in Culinary Arts preferred, • Competent in organizational, time management skills, • Must demonstrate good judgment, problem solving and decision making skills EOE D/V

Job Description Job Overview Puff 'n Stuff Catering is looking for creative, skillful chefs to join our off-site catering team and "passionately perfect life's celebrations". Event Chef Basics • Prepare food on-site for catered events, both plated and buffet, • Plate meals according to Executive Chef and Lead Event Chef instructions, • Practice safe food handling procedures at all times, • Show up on-time, in uniform with a positive attitude, • Participate in event set up and break down with the rest of the service team, • Be prepared to work in all types of weather - events can be indoors and outdoors Event Chef Qualifications • Demonstrable knife skills, • Working knowledge of batch, quantity cooking, and proper heating, holding and plating techniques, • Able to regularly lift, move, and carry up to 50lbs (each shift will begin with unloading necessary equipment for the day, and end with re-loading), • High School diploma or equivalent, • Approved food handling certification, • Speak English fluently, excellent written and verbal communication skills, • Must work well in teams, • Reliable transportation Experience • Minimum 3 months catering or cooking experience at a full-service restaurant or hotel

Job Description Job Summary Haven is looking for a professional sous chef who can cook and plate all menu items according to our standards. Creative ideas are always welcome in our kitchen. Experience is preferred, but we are willing to teach any employee showing potential, hard work and dedication. • Responsibilities and Duties, • Quick, organized and accurate cooking skills, • Prepare and Plate all items according to standards while providing creative ideas, • Maintain cleanliness of station throughout the entire shift, • Qualifications and Skills, • Attention to detail, • Minimum 2 years experience in kitchen preparation and/or cooking, • Must work well with others, • Must work quickly in a safe and effective manner, • Need to have consideration for guests and maintain a professional demeanor, • Ability to multitask in a high-volume restaurant setting, • Lift 50 lbs or more Immediate • Closed Most Sundays and Mondays, • Holiday Bonus Shift Pay for Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure Parking, • Continued Education through Management Training Courses, • Custom Packaging Health Plan Options with Tenure Based Employer Contribution, • Health, • Dental, • Vision, • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR WbUwv4aawJ

Job Description "We do things differently, and we do them with great pride and passion!" Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. In growing from 40 to 350 seats, Bern’s has established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require of our products and our employees. Join a team that is committed to the very best in all things here at Bern’s Steak House! Position Title - Baker Reports To - Head Bakery Chef / Executive Chef Position Summary As the Bread Baker you are responsible for assisting in the operation and production of the bakery section of the kitchen. Responsible to create high quality products with the standard recipes of Bern's Steak House while maintaining quality standards and consistency of product. Assist in the production of high-volume demands. Baker Duties and Responsibilities • Work day-to-day operations of the bakery section of the kitchen., • Prepare a wide variety of goods such as breads and/or specialty menu items for Company Chef's request., • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants, and doughnuts, etc., • Ensure excellent quality of products., • Follows proper handling and right temperature of all food products throughout the entire shift., • Checks the quality of raw and cooked food products to ensure that standards are met., • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately., • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Must possess attention to detail., • Must work well with others and be a team player., • Ensures compliance with all applicable laws and regulations., • Must have the ability to multitask in a high-volume restaurant setting., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Must have consideration, respect to our guests and co-workers., • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high-pressure situations, • Knowledge of starters, cultures, and fermentation, • Knowledge of laminated doughs, • Basic understanding of grains and milling, • Possess professional disposition with good communication and interpersonal skills., • Ability to work a variety of shifts including weekends, holidays, and evenings. High school diploma required Experience: Minimum of 2 years of experience in baking with high volume food production. 2-year degree from an accredited university in Culinary Arts, or Hotel / Restaurant background is preferable but not necessary. Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 20% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Family Meal and/or $3 Discounted Meal per shift, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR Oh9uj0roSv

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Job Overview Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. All the sushi bar produces both specialty items, high volume products and sauces. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills and organizing/procuring of ingredients for the restaurant. Follow all Hotel and Restaurant Policies and Procedures. Key Responsibilities: • Sushi Management:, • Ensures all food is prepared on clean surfaces (and with clean utensils) in accordance with Nobu and county health department regulations., • Ensures food quality meets Palm House standards prior to being served., • Remains appropriately groomed and wearing the uniform provided., • Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications., • Clean food spillage at their workstation., • Organize the sushi bar line with Sushi chef for safety and efficiency., • Assessing & discarding spoiled food from the sushi bar as discovered and telling Manager of duty., • Prepare sushi rice and measure and execute recipes., • Create omakase menu and daily specials., • Slice fish and seafood in certain angles and have the right size., • Utilize portion control and measuring devices., • Prepare food items to tickets order for service to guests. (Includes, but no limited to: Salads, Sushi, Sashimi, Sushi rolls, Cold appetizers, Sauces, Breakfast items, according to recipe standards.), • Solid knowledge in seafood and fish., • Season food to enhance natural flavor., • Preparing sushi, sashimi and sushi rolls, Cold appetizer in front of guest presence as needed., • Adheres to established ticket time production standards., • Maintains composure in stressful situations., • Additional related duties as requested by the sushi bar supervisory staff., • End of day spearheading the cleaning and organization of assigned workstations & storage spaces., • Attend all meetings, trainings, and is aware of events within department., • Food Preparation and Quality Control:, • Preparation list is checked & done daily., • Ensures at all times their sushi bar line is Clean and Kept to Departmental Standards., • Walk ins and other storage facilities are kept clean., • Assures all Items are always on stock and Kept to Departmental Standards., • Advise Executive Sushi Chef or Sous Chef, Manager of duty of running low items before it is Yama., • Ensures First in and first out system is implemented., • Provide any other task asked by management., • Receive and put away all product on delivery., • Prepares all stocks, sauces, and specialty items for the restaurant., • Marinate, Cook and season all products needed for the restaurant., • Prepare vegetables and garnishes for use in the restaurant., • Complete preparation work on fish and vegetables (i.e., cleaning, slicing etc.)., • Prepare all fish and cold items for the restaurant., • Provide relief and assistance at all sushi bar stations., • Health and Safety Compliance:, • Ensure compliance with all health and safety regulations, including proper food handling and sanitation practices., • Conduct regular inspections to ensure kitchen equipment is functioning properly and is well-maintained., • Enforce food safety protocols and ensure kitchen staff follow safety procedures., • Operational Efficiency:, • Assist in managing kitchen operations to ensure smooth and efficient service during busy periods., • Address and resolve any issues or conflicts within the kitchen team., • Ability to work from a standing position for extended periods of time., • Ability to lift approximately 40-50 pounds., • Ability to push or pull at least 100 pounds., • Ability to perform reaching, stooping, and/or crouching motions repeatedly., • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation., • Visuals abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment., • Physical tolerance needed to work in a humid environment that at times will exceed 100°ree;F., • Physical tolerance for minimum 40 hours of work a week but can exceed up to Management Discretion. Education and Experience: • Culinary degree or equivalent professional experience. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: • Strong knowledge of food safety and sanitation practices., • Excellent leadership and management skills, with the ability to motivate and mentor a diverse team., • Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences., • Strong organizational and time management skills, with the ability to prioritize tasks effectively., • Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Job Description Everest Restaurant in Hollywood, FL is looking for one chef to join our 65 person strong team. We are located on 349 Johnson St Unit 3. Our ideal candidate is self-driven, motivated, and hard-working. Responsibilities • Oversee food safety handling and sanitation practices for kitchen staff, • Prepare dishes to customer preferences, • Plan and delegate food preparation and cooking tasks to the BOH team, • Train and develop cooks as needed Qualifications • Strong attention to detail with exceptional organizational skills, • Excellent leadership skills with the ability to motivate the team, • Relevant food safety and handling certificate

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: The Alley Sous Chef will ensure that guests at The Betsy receive extraordinary culinary experiences. The Alley Sous Chef will work with, manage, and motivate several teams within the Culinary department, including Cooks and Stewards. The Alley Sous Chef is responsible for the successful day-to-day operation of The Betsy’s kitchens. Responsibilities and Duties Include but Not Limited to the Following: • Has passion for food preparation and knowledge of industry trends., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Monitors sanitation and safety practices to ensure that employees follow standards and regulations., • Arrange for equipment purchases or repairs in the hotel kitchens., • Inspects supplies, equipment, or work areas to ensure conformance to established standards., • Plans, directs, or supervises the food preparation or cooking activities of multiple kitchens within the hotel., • Supervises or coordinates activities of cooks or workers engaged in food preparation, • Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food., • Assists in the development, implementation and administration of all Human Resource functions, including recruitment, training and development, performance management and associate relations activities, relating to all Culinary personnel., • Estimates amounts and costs of required supplies, such as food and ingredients., • Orders or requisitions food or other supplies needed to ensure efficient operation., • Checks the quality of raw or cooked food products to ensure that standards are met., • Checks the quantity and quality of received products., • Determines production schedules and staff requirements necessary to ensure timely delivery of services., • Coordinates planning, budgeting, or purchasing for all the food operations within the hotels., • Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs., • Meets with sales representatives to determine pricing or order considerations., • Collaborates with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers., • When needed, meets with customers to discuss menus for special occasions, such as weddings, parties, or banquets., • Record production or operational data on specified forms., • Responsible and accountable for meeting budgeted revenue, cost of goods, labor, and other expense goals., • Provides input into developing The Betsy’s Culinary budget each year and ensures the department hits set goals., • Capable of resolving escalated issues arising from operations and requiring coordination with managers and other departments., • Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property., • High school diploma is required. A culinary degree is preferred., • 1 year of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment., • Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc., • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques., • Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods., • Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects., • Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar., • Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Coordination — Adjusting actions in relation to others' actions., • Speaking — Talking to others to convey information effectively., • Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job., • Time Management — Managing one's own time and the time of others., • Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems., • Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one., • Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making., • Service Orientation — Actively looking for ways to help people., • Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance., • Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things., • Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences., • Oral Expression — The ability to communicate information and ideas in speaking so others will understand., • Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem., • Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense., • Speech Recognition — The ability to identify and understand the speech of another person., • Near Vision — The ability to see details at close range (within a few feet of the observer)., • Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing., • Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position., • Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways., • Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects., • Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem., • Written Comprehension — The ability to read and understand information and ideas presented in writing. The Betsy – South Beach is an equal opportunity employer as well as a drug-free and harassment-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Description RDG Overview: RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: ESSENTIAL DUTIES AND RESPONSIBILITIES • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)• Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentationsmeet the Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communication skills, • Involved in events and menu changes, and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns, or updates with the chef and sous chefs • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH SKILLS AND QUALIFICATIONS • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.), • Career-driven with a stable job history, • High volume and/or fine dining experience

Job DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Sous Chef to join our team. This is a rare opportunity to be part of one of Miami’s most ambitious premium lifestyle destinations — combining Michelin‑level cuisine, bespoke cocktails, elite cigars, and unforgettable guest experiences. About the Role As Sous Chef, you will work directly with our Executive Chef to manage day-to-day kitchen operations, lead back-of-house staff, ensure quality control, and support the execution of a Michelin-level menu. This is an opportunity to be part of a dynamic opening team setting new standards in luxury dining on Miami Beach. What You’ll Do: * Oversee kitchen operations in collaboration with Executive Chef * Supervise and train BOH team to ensure consistency, quality, and presentation * Ensure full compliance with food safety and sanitation regulations * Assist with ordering, inventory, prep, and cost control * Lead by example during service and maintain calm under pressure * Ensure timely delivery of dishes during high-volume shifts * Contribute to menu development and specials Ideal Candidate: • 2+ years of experience as a Sous Chef or strong Lead Line Cook in upscale/fine dining environments Culinary degree or equivalent hands-on experience * Excellent knife skills and deep knowledge of international cooking techniques * Strong leadership, communication, and team management skills * Understanding of food cost, inventory, and kitchen systems * Positive attitude, professionalism, and ability to thrive under pressure Powered by JazzHR DO5awMx55q

Job Description EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • This position will report to the Sous Chef, • Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team., • Monitor team performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral – Miami’s Cultural Foundation by understanding and supporting the Associates and the business. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability is strongly preferred. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionCompany Description We are looking for a Chef de Cuisine to join the re-opening of the famed Delano Miami Beach. Set to open its doors in 2025, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 170 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Ennismore, in partnership with Cain International (the owners of Delano Miami Beach as well as partner in the Delano brand), are currently undertaking a significant renovation and redevelopment of the iconic Delano hotel with an aim to open its doors again ahead of the 2025 winter high season. Job Description • Lead and manage all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation., • Execute and develop offerings in line with established set menus, ensuring alignment with the culinary vision and brand identity of Delano., • Take responsibility for authentic Italian culinary techniques and ingredients where appropriate, maintaining the highest standards of quality and presentation., • Oversee daily preparation, production, and execution of all dishes in collaboration with the Executive Chef and kitchen staff., • Monitor inventory, control food costs, and manage supplier relationships to ensure efficiency and quality., • Ensure full compliance with health, safety, hygiene, and sanitation regulations at all times., • Recruit, train, mentor, and evaluate culinary team members to build a high-performing and motivated team., • Maintain kitchen equipment and ensure all tools and appliances are in proper working order., • Collaborate with restaurant management and front-of-house teams to ensure seamless service and guest satisfaction., • Continuously seek opportunities to elevate the dining experience and incorporate guest feedback into menu development., • Implement and enforce kitchen policies, procedures, and best practices to maintain operational excellence., • Analyze kitchen performance metrics and make data-driven decisions to improve productivity and profitability., • Foster a culture of creativity, collaboration, and accountability within the kitchen team., • Any other reasonable duties as assigned by the supervisor or manager., • We recognize we are in the hospitality industry and that may require us to provide lateral services., • We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.Qualifications, • High school diploma or equivalent required; Culinary Arts degree or relevant Bachelor’s degree strongly preferred., • Minimum 5 years of progressive culinary experience, including at least 3 years in a senior kitchen leadership role, preferably in a high-end or luxury dining environment, • Deep knowledge of culinary techniques, kitchen operations, menu development, and food safety standards (e.g., HACCP), • Strong financial acumen with the ability to manage food cost, labor cost, and inventory control, • Proven experience in leading, developing, and motivating diverse kitchen teams in high-pressure environments, • Familiarity with modern kitchen equipment and systems, including ordering and inventory software, • Excellent verbal and written communication skills in English; ability to communicate effectively across all levels of the organization, • Ability to remain calm and organized during high-volume service periods and adapt quickly to dynamic operational needs, • Must be able to stand and walk for extended periods—typically 8 to 10-hour shifts, • Physically able to bend, reach, lift, carry, push, and pull up to 50 lbs as necessary, • Must demonstrate attention to detail, strong organizational skills, and a passion for culinary excellence, • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations., • Additional language ability preferred., • All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Job Title: Chef de Cuisine Department: Food & Beverage Reports To: Executive Chef FLSA Status: Exempt SUMMARY: The Chef de Cuisine leads all culinary operations at Casa Gianna, overseeing menu creation, kitchen staff, and daily execution of breakfast, lunch, dinner, and brunch service. This role ensures excellence in food quality, consistency, and guest experience while managing costs, productivity, and compliance with food safety standards. The Chef de Cuisine partners with restaurant leadership to drive innovation, efficiency, and customer satisfaction across restaurant service, banquets, and catering as needed. Key Responsibilities: • Lead all kitchen operations, ensuring high-quality food preparation, presentation, and service., • Design, cost, and update seasonal menus with a focus on Italian cuisine., • Recruit, train, and manage kitchen employees, ensuring productivity and adherence to standards., • Develop and implement kitchen SOPs, training programs, and food safety procedures., • Monitor scheduling, payroll, and timekeeping systems (Toast, ADP, Sling)., • Maintain kitchen budgets, control costs, and optimize purchasing and inventory., • Foster a collaborative, respectful work environment, setting clear performance goals and expectations., • Ensure guest satisfaction through exceptional food quality, responsiveness, and service., • Ensures compliance with all applicable laws and regulations., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Manages day-to-day operations., • Participate in the employee performance appraisal process, providing feedback as needed., • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc., • 3+ years of experience as a Chef de Cuisine (or similar) in a multi-meal restaurant., • Strong background in Italian cuisine with proven creativity and menu development skills., • Experience managing large kitchen teams (25+ employees)., • Proficiency with Microsoft Office, POS systems (Toast), ADP, and scheduling software., • Strong leadership, communication, and organizational skills., • Flexible schedule, including mornings, evenings, weekends, and holidays., • Knowledge of food safety, sanitation, and hygiene standards., • Ability to multi-task., • Flexibility to work in shifts, including weekends, evenings, and holidays. (10-12 hours shifts), • Attention to detail, cleanliness, and safety., • Creative, innovative thinking. EDUCATION: • Culinary degree required. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be provided to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job Description 1983 is looking to hire an organized and knowledgeable Sous Chef to manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success at 1983, you should be creative, service-orientated, and level-headed. Supervisory Responsibilities: • Kitchen Management: Oversee food preparation, plating, and service to maintain consistency and quality., • Staff Training: Mentor and train junior chefs, ensuring adherence to kitchen standards., • Inventory & Cost Control: Manage ingredient sourcing, food costs, and waste reduction., • Plan and direct food preparation and culinary activities, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers, • Advanced Knife Techniques: Precision cutting for fine dining presentation., • Sauce & Stock Mastery: Ability to create complex, balanced sauces and broths., • Plating & Presentation: Expertise in elegant, refined plating techniques., • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Culinary degree or equivalent professional experience., • Minimum 3-5 years in a professional kitchen, preferably in fine dining., • Strong leadership, organizational abilities, and expertise in high-end cooking techniques., • Ability to traverse all parts of the restaurant quickly., • Prolonged periods sitting at a desk and working on a computer., • Generous paid time off, • Medical, dental, vision, life, • 401(k) with company match, • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training, • Free Parking

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our "power of we" culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? * We offer excellent benefits and perks including one free meal per shift and free theme park access. * We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun. * We embrace diversity at our core and offer the opportunity for all team members to reach their potential. * We invest in training and development opportunities for all team members. * We promote social responsibility by being a good neighbor in the community. * We care for you, just as we care for others. Job Specific • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements, • Supervises/performs kitchen opening and closing operations, • Supervises/assists food handlers in the preparation and production of all hot and cold food items, • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility, • Ensures that all raw food ingredients are received and stored in the proper manner, • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to Engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding program in accordance with hotel policy, • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience, • Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant, • One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant, • Excellent culinary skills and knowledge of food productions techniques, • Thorough knowledge and understanding of kitchen equipment use and operation, • Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds, • Outstanding leadership, management, organizational, and communication skills, • Ability to speak, read and write English

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Summary: Bern's Steak House Sous Chefs are responsible for ensuring the exceptional preparation of food for all our guests and employees. They must have strong leadership qualities to develop and maintain a respectful environment that is consistent and in accordance with both the Executive Chef and Ownership's standards. Essential Functions • Assist in maintaining a motivated, interactive positive team, • Assist with training staff, • Responsible for daily function of the kitchen operations, • Maintain professionalism with team members, managers and guests., • Handle daily scheduling of team members and make adjustments when necessary, • Solve team member issues such as call outs or any other daily issue that should arise with team members, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels., • Ensure prep and execution of food, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Attend meetings as necessary, • Communicate and maintain positive inter-departmental relations, • Ability to work efficiently and effectively, • Ability to work flexible shifts: nights, weekend, holidays, • Ability to perform all functions in the kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Knowledge of different cooking recipes and all kitchen equipment, • Able to make great quality food, • Communicate with Chef de Cuisine and Executive Chef next shift any issues, • Follow Serv-Safe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Follow proper hand washing procedures, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • High School diploma or higher, • Five years previous culinary experience required, • Excellent Interpersonal skills, • Excellent communication skills, both verbal and written, • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high pressure situations Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR NHyRc1Eq31

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year Benefits: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • FREE ACCESS TO MENTAL HEALTH SERVICES Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. From our mesquite wood-grilled plates to fresh greens and famous desserts, all our hand-crafted dishes are served up with simple, honest flavors in a rustic, local atmosphere. We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing team in Miami! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR LUbJfEvTzm

Job Description Sous Chef Miami, FL A high-volume chef-driven restaurant is hiring a Sous Chef to join their hospitality family! Are you looking for a company with a healthy culture that promotes training and development, work-life balance, and offers strong career advancement? Some of your responsibilities: • Work with the back of house team to ensure the staff is trained and understands the culinary program., • Participate in Management financial meetings to assist in meeting goals., • Ensure proper staffing in the kitchen., • Maintain a safe and pristine restaurant., • Lead and engage staff in the expectations for hospitality excellence., • Assist in the hiring and onboarding of new team members., • Current Sous Chef experience in an upscale full-service restaurant., • Excellent industry tenure and references., • A clear understanding of safety and sanitation protocols., • Professional and kind personality., • Strong knowledge of current culinary trends., • Natural ability to lead a professional team., • Hands-on with the kitchen team, • Flexible Schedules, • Medical Benefits, • Vacation, • PTO

Job Description CHEF OPERATOR Location: 13945 W Sunrise Blvd Sunrise, FL 33323 Salary: $75K-$90K/year with bonus + annual increase Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. Reports to the Chef de Cuisine and manages the kitchen staff. • Supervises and coordinates activities related to food preparation, kitchen and storage areas, • Participates in menu planning and actively manages food production, • Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met, • Informs front of house personnel of menu changes, specials and shortages, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Assists with scheduling and payroll processing as requested, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 3+ years of back of house experience, including 1+ years of management experience, • Good communication skills, • Excellent knife skills and finger dexterity to use small tools and utensils adeptly, • Advanced computer skills, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionJoin the Rollin Hero Team! Rollin Hero Staffing is a nationwide provider of certified and experienced banquet and event staff. From intimate gatherings to large-scale corporate events, our heroes step in to make every occasion run smoothly. We take pride in professionalism, reliability, and creating memorable experiences for our clients across the U.S. How to Apply We’ve partnered with Willow to streamline our hiring process. Every applicant will complete a pre-screening interview through our online system. If you qualify, our onboarding team will reach out with instructions on the next steps of the hiring process. ???? Start your application here: Important Notes for Applicants * Please only apply once for the position you are most qualified for. * If you’re eligible for multiple roles, let us know in your application. * You will need to provide a copy of your resume and any active food and beverage certifications you hold. We’re excited to learn more about you and look forward to welcoming you to the Rollin Hero family! If you have any questions you can reach our onboarding team at the email below.