Trabajos chef de cuisine en Miami, FloridaCrear alertas

Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Line Cook is responsible for preparing food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all food products according to the prescribed methods, including cleaning and cutting the ingredients and cooking -Ensures all materials and supplies are available -Sets up assigned station according to established guidelines and requirements to ensure guest experience -Ensures that all foods are prepared according to established recipes and plating guidelines -Executes designated station without support under normal conditions -Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level -Follows all company HACCP documentation and procedures throughout daily shifts -Responsible for daily requisition of non-food and food products -Maintains safety standards while using knives and other food preparation equipment -Restocks and/or breaks down workstation at the conclusion of the shift -Stocks all stations as directed and cleans/closes all stations as directed -Always ensures organization and cleanliness of all station areas -Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift -Maintains high-level of knowledge regarding the company’s products and SOP’s -Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns -Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency -Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management -Adheres to all company policies and procedures as established in the Staff Member Handbook Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -Good written and verbal communication skills -Ability to interact professionally with other departments and outside contacts -Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision -Good judgment and decision-making abilities Educational and/or Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers, kitchen personnel Physical Ability -Be able to work in a standing position for long periods of time (up to 10 hours) -Must be able to spend 100% of working time standing, walking, and reaching -Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position -Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps -Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently -Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus -Frequently required to wash hands and/or wear gloves Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

Job Description Salary Range Commensurate w/Experience: $75k -$110k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL 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 (https://qrco.de/bcWnMF) and sign in using the VIP code "BEHINDTHEVINES" to play a game! We are looking for a talented, top-of-your-game General Manager who is singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Business Strategist • Create, present, and adjust both yearly and quarterly operating plans to reflect current sales climate and restaurant performance. • Drive top-line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant. • Control costs by managing controllable expenses and creating systems that allow others to successfully manage them. • Ensure proper labor management through accurate sales forecasting and reviewing each department's schedule weekly. • Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as it is for the guests. Experience Curator • Partner with the Chef de Cuisine to deliver a scratch culinary menu both for everyday dining and special events as needed. • Ensure quality ingredients are used and recipes executed flawlessly., • Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program. • Partner with FB Experiences and FB Society leaders to imagine new and creative experiences, driving sales both in and out of the Restaurant. • Craft unique dining experiences through service that are two steps ahead and surround guests in rich, sultry, and luxurious comfort. People Champion • Hire, train, and retain the best talent in the industry., • Ensure team members have the knowledge, tools, and resources needed to be successful in their roles. • Execute the Best First Day orientation and onboarding process for all new team members and managers. • Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best at what they do. • Hold the entire team to the highest of standards through fair, consistent coaching, and feedback. Leadership Guru • Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance. • Oversee all AOR distribution and execution, following up, celebrating wins, and redirecting results as needed. • Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement. • Hold regular one-on-ones with each manager to review results and progress about their AORs as well as progress towards long-term professional goals. • Grow internal talent with an 'always ready with the next one' mentality for all positions, supply brand growth with home-grown talent. Minimum Qualifications • 3-5+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred 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. Equal Opportunity Employer

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Values excellence, integrity, determination, benevolence, and accountability Qualifications: • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager cardCompany DescriptionALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

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

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., • Respond to guests’ requests promptly and accurately, creating a positive and memorable experience. Responsibilities: • 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., • Input any breakage or waste from service. Skills and Qualifications: • 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., • Experience using MS Office and restaurant software programs. Physical Aspects of the Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods. Benefits include: • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off., • Employee Dining Discounts. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance, • Vision insurance Glass & Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate (Preferred) Skills: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards is met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, and review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks., • Complete opening duties:, • Set up the workstation with required mise en place, tools, equipment, and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet functions., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform Chef de Cuisine of any shortages before the item runs out., • Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks' assignments are completed before they sign out, • Review status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for the restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders' meetings, etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Over Time., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees in a timely manner and follow progressive discipline procedures., • Check all line employees' mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work, and set an example for all employees to follow.SECONDARY FUNCTIONS:, • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and at off-premise functions, • Research new products, menu items, and display presentations, • Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description POSITION PURPOSE: The position of Chef de Cuisine will be responsible of all activities related to the Kitchen which includes: menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design and quality control. In addition, the Chef de Cuisine will also be responsible for managing labor and cost control in regards to budget and forecast. Hire, train, supervise and actively participate in all the food production areas of the kitchen, but with particular emphasis on the management of restaurant kitchen, in order to maintain Trump National Doral’s high standards of quality. This position will oversee the restaurants. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS: • Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station., • Participates in production of all food items necessary for operation, • Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products., • Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness., • Assigns in detail, specific duties to all associates under supervision of Executive Chef for efficient operation of kitchen and service., • Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. 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. • Performs other duties as required, ie. Special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc., • Supervises daily cleaning, inventorying of walk-in and reach-in boxes. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Frequent Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying(# lbs) Rare, up to 50+ lbs Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. 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. • Thorough knowledge of hot and cold food preparation, • Extensive skill in usage of slicers, mixers, grinders, food processors, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other associates and leaders., • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc., • Ability to perform duties in confined spaces., • Ability to perform duties within extreme temperature ranges QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. Some formal technical training relative to this position is required. EXPERIENCE: At least 5 years experience in related field required. At least 5 years of experience in hospitality field preferred. At least two years in direct supervision. LICENSES OR CERTIFICATES: Health Department Food Supervisor certificate. 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. 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 Description We are currently seeking a dedicated and energetic Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant. KEY RESPONSIBILITES • Prepare and present a variety of sushi dishes in accordance with established recipes., • Collaborate with the culinary team to ensure the highest standards of food quality and presentation., • Maintain a clean and organized sushi station, adhering to food safety and sanitation standards., • Assist in inventory management, ordering, and maintaining quality control of sushi ingredients., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Actively participate in menu development, bringing forward ideas for continuous improvement. REQUIREMENTS • Proven experience as a Sushi Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various sushi techniques and Japanese cuisine., • Attention to detail and a commitment to maintaining high-quality culinary standards., • Ability to thrive in a fast-paced kitchen environment. PHYSICAL ABILITIES • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds., • Ability to move safely in uneven terrain or in confined spaces., • Remain in stationary position for 8 or more hours throughout work shift, • Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality., • Requires manual dexterity to use and operate all necessary equipment. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Job Description Restaurant Chef – Mediterranean Cuisine Date Revised: 05/01/2026 Department: Theapolis Mediterranean Restaurant FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description 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 position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job DescriptionAt the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together. This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed. • Job Summary Responsible for the preparation and execution of any recipes assigned by supervisors. Responsible for maintaining the quality of all products & equipment as well as practicing proper food safety procedures. • Essential Job Functions, • Adheres to Carillon standards for guest service., • Follows the exact recipes & standards set by the Executive Pastry Chef/Chef de Cuisine., • Checking the mise-en-place needed for the day., • Assist in developing and implementing new recipes and menus., • Oversee the department operation as a support to the Chef de Cuisine/Executive Pastry Chef., • Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls., • Advise the Chef de Cuisine/Executive Pastry Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen., • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation., • To maintain control of the standards for purchasing and receiving items., • Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items., • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers., • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained., • Responsible for control of equipment and scheduling maintenance as required., • Education, Experience and Skill Requirements, • Prior pastry assistant/CDP experience of 1-3 years, preferably in a Michelin rated establishment., • Diploma or Degree in Culinary Arts and or Pastry preferred., • Excellent organizational skills., • Clear, positive, energetic communication skills., • Short term (3-6 months), long term (1-2 years) & career (2 years onward) growth & accomplishment goals., • Food Handlers Certification required. Carillon MIami Wellness Resort is an equal opportunity employer.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • $11-15+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER WSET / SOMMELIER CERTIFICATION Dishwashers / Porters are primarily responsible for providing a smooth flow of clean service ware and pots and pans, throughout the kitchen and restaurant, while maintaining a clean and efficient work area. Responsibilities: (To include, but not limited to) • Interact with guests and coworkers in a friendly and professional manner., • Set up/break down dishwashing machine., • Wash all tableware, silverware, pots, and pans in a timely and orderly manner., • Keep the dishwashing machine landing area and stainless steel clean and dry., • Monitor the machine for proper water temperatures and chemical levels., • Monitor all items for cleanliness; rewash when necessary., • Properly store all clean China, glassware, silverware, and small wares throughout the kitchen and restaurant., • Monitor soiled linen, trash, and recycling containers and properly empty them when appropriate (multiple times throughout the shift) to assist in the cleanliness of the kitchen., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors. Clean and organize the walk-in, dry storage, and freezer areas regularly., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should be always worn while in work areas., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner. Assist in prep duties as needed., • Assemble/dismantle work station promptly., • Maintain cleanliness of station during shift. Qualifications: • High School diploma or equivalent., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. 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. Equal Opportunity Employer

Job DescriptionAre 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 Partie. 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, holiday pay, 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. CHEF de PARTIEJOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Chef de Partie is the highest hourly rank in the kitchen and is considered to be the training ground for future sous chefs. This is an hourly supervisor position. In this position, it is crucial that the individual has clear career aspirations, has committed themselves to the seriousness of their role, and begins to look at their job with a management mentality. Planned, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to complete tasks to the chef’s specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Sous Chef, Outlet Chef de Cuisine 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. 1. 3 years experience in the culinary field, 2. Ability to communicate in English with guests, co-workers, and management., 3. Ability to compute basic mathematical calculations., 4. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree 1. Food handling certificate, 2. Sanitation Certificate., 3. 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 the 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 work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipes as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Understands how to read recipes, 7. Can communicate with all internal employees efficiently. {stewarding, banquets}, 8. Can fill out all requisitions properly, 9. Can follow all rules and regulations in the employee handbook properly, 10. Properly rotate the product in the walk-in cooler., 11. Clean and maintain equipment properly, 12. Maintain and strictly abide by state sanitation/health regulations and hotel requirements Equal Employment Opportunity - Drug-free workplace

Job DescriptionChef de Partie is South Beach’s newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. We are seeking a skilled Chef de Partie to join our opening team and support our culinary operations. Responsibilities • Execute dishes according to Chef de Partie’s recipes, standards, and presentation guidelines, • Maintain organization, cleanliness, and prep quality within your station, • Assist with receiving, storing, and rotating products, • Support the Sous Chef and Corporate Chef during prep and service, • Ensure adherence to food safety and sanitation standards, • Communicate effectively with the BOH teamRequirements, • 3-4 years of kitchen experience, • Upscale dining background preferred, • Strong knife skills and culinary technique, • Dependable, organized, and calm under pressureCompensation & Benefits, • Competitive pay, • Growth opportunities, • Employee meals, • PTO eligibility Powered by JazzHR OTA9fN69VI

The Executive Sous Chef reports to the Chef de Cuisine. Nami Nor is looking for a driven and detail-oriented Executive Sous Chef to lead the team for our Design District location. The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited

An acclaimed Japanese restaurant group is seeking a talented Sous Chef to join the team at our Miami location. Minimum 2 years of experience in a Sous Chef or comparable leadership role. Support the Chef de Cuisine in day-to-day kitchen operations.

Job Description Job Title: Chef de Cuisine, Italian Cuisine 3Meal Restaurant Experience Department: Food & Beverage Reports To: Executive Chef FLSA Status: Exempt SUMMARY: The Chef de Cuisine is responsible for designing the menu, hiring, and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, run 3meal restaurants, supporting banquets and catering needs, stepping in to help wherever needed. RESPONSIBILITIES: • Accountable for the quality, consistency and production of the restaurant kitchen., • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions., • Coordinates menus, purchasing, staffing and food preparation for the property's restaurant., • Create and update all Food matrix of each menu, Menu costings per item and Dish., • Create SOP’s for any necessary training for staff., • Daily Monitor of ADP employee timecards, attendance., • Works with the team to improve guest and employee satisfaction while maintaining the operating budget., • Must ensure sanitation and food standards are achieved., • Develop and trains team to improve results., • Ensuring Culinary Standards and Responsibilities are met for Restaurant., • Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions for restaurants., • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Maintains food preparation handling and correct storage standards., • Plans and manages food quantities and plating requirements for the restaurant., • Assists in developing daily and seasonal menu items for the restaurant., • Ensures compliance with all applicable laws and regulations., • Follows proper handling and right temperature of all food products., • Estimates daily restaurant production needs., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Check the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented and creates decorative food displays., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Leads shift teams while personally preparing food items and executing requests based on required specifications., • Understanding employee positions well enough to perform duties in employees' absence., • Encourages and builds mutual trust, respect, and cooperation among team members., • Ensuring and maintaining the productivity level of employees., • Ensure employees are cross trained to support successful daily operations., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc., • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals., • Effectively investigates, reports and follows-up on employee accidents., • Ensuring Exceptional Customer Service., • Manages day-to-day operations, ensuring the quality and standards and meeting the expectations of the customers on a daily basis., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Empowers employees to provide excellent customer service, • Handles guest problems and complaints., • Interact with guests to obtain feedback on product quality and service levels., • Managing and Conducting Human Resource Activities., • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. QUALIFICATIONS: • Minimum 2 years of experience as a Chef de Cuisine or similar role in a restaurant., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • 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.

The Chef de Cuisine position will be responsible for the following:. Perform semi-annual reviews for back of house staff and Sous chef(s) .

In this role, you will work closely with the Chef de Cuisine and Executive Sous Chef to oversee and manage all aspects of the kitchen, including the production of all menu items and the Stewarding department. Employee discounts at Chef Thomas Keller's casual properties . The p

Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cuisine for a

Job Description J O B T I T L E SENIOR CHEF DE PARTIE / SENIOR LINE COOK D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Senior Chef de Partie (Senior Line Cook) is an advanced culinary role responsible for leading a designated station, ensuring consistent execution of GAIA’s culinary standards, and supporting the smooth flow of service. This position requires strong technical cooking skills, excellent organization, and the ability to train and guide junior kitchen staff. The Senior CDP contributes to menu execution, quality control, prep oversight, and communication across the brigade, acting as a key support to the Sous Chef and Chef de Partie team. RESPONSIBILITIES Essential Functions • Essential Functions, • Lead assigned station(s) during service, ensuring all dishes are prepared and presented according to GAIA’s standards., • Train, mentor, and guide Commis Chefs (Prep Cooks) and Demi Chefs de Partie (Senior Prep Cooks)., • Maintain high-level organization and mise en place, ensuring readiness for service at all times., • Assist Sous Chef in coordinating workflow and delegating tasks to ensure timely service., • Execute complex cooking techniques and support consistency across all food items., • Ensure proper labeling, rotation, storage, and handling of products according to food safety requirements., • Conduct regular quality checks to ensure flavor, portioning, and presentation consistency., • Monitor station par levels, prep needs, and stock requirements; communicate shortages promptly., • Support the Sous Chef in enforcing hygiene, sanitation, and safety procedures throughout the kitchen., • Assist in daily briefing and communication regarding menu changes or specials. Additional Responsibilities • Participate in menu testing, recipe development, and implementation of new dishes., • Assist with weekly inventory and contribute to cost-control efforts by reducing waste and ensuring accurate portioning., • Help oversee equipment maintenance, reporting issues promptly., • Support other stations during high volume or staff shortages., • Uphold GAIA’s values of quality, professionalism, and teamwork., • Perform additional duties as assigned by the Sous Chef or Head Chef. PERSONAL COMPETENCIES • Strong leadership abilities with the confidence to guide junior staff., • Excellent communication and teamwork skills., • Highly developed culinary skills and attention to detail., • Ability to remain calm and effective in a high-pressure environment., • Strong sense of responsibility, reliability, and accountability., • Commitment to ongoing learning and maintaining GAIA’s culinary standards. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Minimum of three (3) years culinary experience in fine dining or upscale cuisine., • Prior experience running a station independently; leadership experience preferred., • Advanced knowledge of cooking techniques, kitchen equipment, and HACCP procedures., • Ability to troubleshoot during service and maintain organization under pressure., • Culinary diploma preferred but not required., • English communication required; additional languages a plus. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and work for 8–10 hours per shift., • Frequent bending, lifting, and carrying up to 30–40 pounds., • Manual dexterity for knife work and intricate plating., • Ability to work in hot, fast-paced environments. Work Environment • Professional kitchen setting with exposure to heat, cold storage, sharp tools, and machinery., • Moderate to high noise levels during service., • Flexible schedule, including evenings, weekends, and holidays. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description Restaurant Chef – French/Italian Bistro Date Revised: 05/01/2026 Department: Lola's Brasserie FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description 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 position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job DescriptionCompany Description We are looking for a Chef de Partie to join the famed Delano Miami Beach. Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 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. Job Description JOB OVERVIEW: Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications. YOUR KEY RESPONSIBILITIES: • Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production., • Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation., • Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines., • Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen., • Supervise and train kitchen staff, fostering a collaborative and productive work environment., • Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders., • Handle guest feedback and concerns regarding food quality or service, addressing issues promptly., • Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards., • Participate in staff evaluations, providing constructive feedback to encourage professional growth., • Manage kitchen equipment and ensure proper maintenance and cleanliness., • Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards., • We recognize we are in the hospitality industry and that may require us to provide lateral service. 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. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionBenefits: • Health insurance, • Paid time off, • Parental leave, • Training & development, • Vision insurance, • Dental insurance, • Employee discounts, • Tuition assistance Chef de Cuisine Job Description You are a detailed oriented, highly organized leader; are driven to deliver results, and are known for your commitment to excellence and quality. You are dependable, self-reliant and passionate about good food and delivering exceptional customer service. You possess strong organizational and prioritization skills that will provide the foundation for success; while your professional dedication and a team-oriented attitude will assure the highest levels of service and quality. You are driven to assure the delivery of an Exceptional Hospitality Experience. You provide clear direction to those supervise. As a successful manager, you understand the importance of your accountabilities and assuring the established standards and procedures are followed. You set the example for your team with your consistency, focus on process, and commitment to assuring safety and compliance. You have a high attention to detail and take pride in the achievements and performance of your team. You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills. You are very good at identifying problems before they happen and taking action; subordinates feel comfortable coming to you for direction. You calmly apply your experience and people skills to the situation to deliver actionable, quality direction. You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance. You have a proven track record as a high performer, assuring all the components of the kitchen operations work efficiently and effectively; delivering an exceptional end product. You should have experience in a kitchen environment; assuring the quality and presentation of food, scheduling, inventory and purchasing. You are proficient at and understand the importance of controlling food cost and labor to run a successful operation. Job Requirement You are self-drive with a strong work ethic and work well with minimum supervision. At least (3) years' experience managing a high-volume kitchen is a must.

Job Description SOUS CHEF Location: 200 S. Biscayne Blvd Suite 145 Miami, FL 33131 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 a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. 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 At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task., • A reliable and optimistic, caring personality. ABOUT NAKED FARMER: 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. 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.

Responsibilities Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas. Report any questionable prod

The Cook III is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Cook III must have the ability to follow directions and work quickly, but will still need supervision due to less experience within the kitchen. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). • Work cook station and assist all other stations in the kitchen., • Execute all menu items, for all meal periods, in the assigned kitchen., • Understand work safety and emergency procedures., • Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef., • Fully understand the importance of and have the ability to utilize standard recipes., • Must be able to produce all food items used in your assigned kitchen including, but not limited to:, • Producing mother sauces, all stocks and have the ability to utilize them to make any other needed sauce., • Competent in fabricating all meat, fish and poultry., • Understand the differences and uses of all herbs and types of seasonings., • Basic Garde Manger Skills such as fruit displays, canap production, display cold food, amenities, pates, dressings and cold sauces., • Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc., • Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc., • Understand all the basic cooking methods and if necessary able to train Cook III on:, • Braising, Poaching, Roasting, Steaming, Saute, Grilling, and Blanching., • Possess excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision., • Possess the skills to accomplish any task given by the Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine., • Calculate, communicate, and write requisitions., • Follow all house rules and by maintaining a positive attitude at all times., • Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs., • Maintain expected timeliness of orders from the kitchen to the dining room., • Other duties as assigned., • Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the manager on duty., • Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas., • Assist the Chef by insuring that yourself, as well as, all other ambassadors maintain all expected food handling procedures., • Consistently maintain camaraderie and professional etiquette with your peers at all times., • Complete any other task given with enthusiasm, dedication and professionalism Experience and Education Required • Education A High School Diploma is required • Experience Minimum of one to two years' as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining experience, production and service preferred • Must be able to:, • Speak, read, write and understand the English language., • Compute accurate mathematical calculations., • Provide legible communication and directions., • Perform job functions with attention to detail, speed and accuracy., • Prioritize and organize., • Must have excellent knowledge of the Miami area and the beaches., • Think clearly, remaining calm and resolving problems using good judgment., • Follow directions thoroughly., • Understand guest's service needs., • Work cohesively with co-workers as part of a team., • Work with minimal supervision., • Maintain confidentiality of guest information and pertinent resort data., • Use a computer keyboard and possess basic typing skills., • Possess moderate to advanced computer skills., • Work in a dynamic and constantly changing environment., • Adept to multitasking., • Must be able to:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Use, carry, and operate all necessary office equipment using finger dexterity., • Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity., • Visually look at a computer for extended periods of time., • Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors., • Team Player, • Demonstrates co-operation within the team and with other departments, • Listens carefully and works well with others, • Has a positive influence on others in the team and clearly enjoys working with people, • Learn, teach and grow a team through challenges self-improvement., • Guest Focused, • Anticipates guests' needs and is sensitive to people from all cultures, • Has a natural, warm smile and a friendly and passionate approach, • Demonstrates confident, helpful and genuine behavior with internal and external guests, • Both internal and external guest feedback and recognition., • Delivers their Best, • Has energy and sense of urgency for his/her work, • Resourceful, makes things happen and looks for ways to work more efficiently, • Always looks their best and acts appropriately (e.g. approaching guests, body language), • Composed, • Able to stay calm under pressure, • Demonstrates maturity and ability to cope with the unexpected, • Never lets personal feelings interfere with delivering the highest standards, • Trustworthy and responsible, • Excellent records of attendance and punctuality, • Is reliable and demonstrates the ability to work without supervision, • Demonstrates a high level of personal integrity, honesty and trust, • Time Management, • Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner., • Listening, • Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees., • Food Handling Certificate Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

Job Description We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders. This position works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Oversees assigned areas of culinary production and works service., • Execute recipes, maintain kitchen equipment, and always be on time, • Use working knowledge of basic cooking techniques; measuring, knife skills, sautéing, grilling, roasting, poaching, etc., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant. Your Qualifications: • Minimum 1-3 years’ experience professional cooking experience in restaurant or establishment of similar caliber., • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure) • Excellent verbal and written communication skills., • Ability to read, speak and interpret documents in clear English., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • You must be organized, motivating, demonstrate excellent communication skills, and of course personable. Working knowledge of reservation management systems is highly preferred. • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Employee Assistance Program, • Pet Insurance Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.

Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Grill Line Cook is responsible for preparing all grill-related food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all grill-related food products according to the prescribed methods, including cleaning and cutting ingredients and cooking items on the grill (steaks, burgers, poultry, etc.). -Ensures all grill station materials and supplies are available, including utensils, seasonings, and ingredients. -Sets up the grill station according to established guidelines to ensure efficient service and a high-quality guest experience. -Follows established recipes and plating guidelines for all grilled items, ensuring consistency in presentation and taste. -Operates the grill independently, managing temperatures and cooking times for various meats and vegetables to meet quality standards. -Prepares grilled food items by cutting, seasoning, and cooking ingredients according to the sales forecast and expected business levels. -Adheres to all HACCP documentation and procedures during grill station shifts, ensuring food safety. -Orders grill-specific food and non-food items as needed for daily operations and future services. -Maintains safety standards while using knives, grills, and other food preparation equipment, ensuring a safe working environment. -Restocks and/or breaks down the grill station at the end of the shift, ensuring readiness for the next day. -Stocks and cleans the grill station and related equipment, such as flat tops, charbroilers, and storage drawers, as directed by supervisors. -Ensures cleanliness and organization of the grill station throughout the shift and at closing. -Maintains a clean appearance and workspace, assisting in the overall kitchen cleanliness, including sanitizing the grill and associated tools at the end of the shift. -Stays updated on company products and standard operating procedures related to grilling techniques and ingredients. -Communicates with management or supervisors regarding low inventory levels and makes suggestions for new supplies or improvements. -Performs other duties and tasks as assigned by chefs, management, or supervisors, and ensures efficient movement throughout the shift. -Follows all safety and sanitation practices, specifically related to grilling equipment, and reports any accidents or hazards to management. -Adheres to all company policies and procedures outlined in the Staff Member Handbook. Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -Good written and verbal communication skills -Ability to interact professionally with other departments and outside contacts -Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision -Good judgment and decision-making abilities Educational and/or Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high-energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers and kitchen personnel Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

Fontainebleau Hotel - - Responsibilities: Assist with the preparation and display of high quality foods as established by the Chef de Cuisine; Ensure all stations are properly set prior to service and make the necessary corrections if needed; Provide training and experience to staff to adhere to th

Fontainebleau Hotel - - Responsibilities: Assist with the preparation and display of high quality foods as established by the Chef de Cuisine. Provide training and experience to staff to adhere to the quality standards of the department. Ensure all stations are properly set prior to service and mak

Fontainebleau Hotel - - Responsibilities: Assist the Chef de Cuisine with day-to-day running of the department and overall quality of foods produced. Create and revise all basic recipes with Chef de Cuisine.

Fontainebleau Hotel - - Responsibilities: Assist with the preparation and display of high quality foods as established by the Chef de Cuisine; Ensure all stations are properly set prior to service and make the necessary corrections if needed; Provide training and experience to staff to adhere to th

Fontainebleau Hotel - - Responsibilities: Oversee production and assist with the preparation of food; Create and revise all basic recipes with Chef de Cuisine; Act as liaison with restaurant managers and serving staff; Monitor occupancy forecasts to minimize waste and spoilage; Arrange and organize

Fontainebleau Hotel - - Responsibilities: Oversee production and assist with the preparation of food; Create and revise all basic recipes with Chef de Cuisine; Act as liaison with restaurant managers and serving staff; Monitor occupancy forecasts to minimize waste and spoilage; Schedule labor force

Fontainebleau Hotel - - Responsibilities: Assist with the preparation and display of high quality foods as established by the Chef de Cuisine; Ensure all stations are properly set prior to service and make the necessary corrections if needed; Provide training and experience to staff to adhere to th

Job Description POSITION OVERVIEW We are seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain assigned stations according to fine dining standards. This role ensures dishes are executed with precision, quality, and consistency. WHO ARE WE? Riviera Dining Group is committed to excellence in hospitality, fine dining, and immersive guest experiences. From MILA in Miami Beach to AVA, CASA NEOS, and CLAUDIE, RDG creates destinations that combine elevated cuisine with sophisticated service and design. YOUR ROLE • Set up and organize the station according to restaurant standards, • Prepare all food items with precision, following recipes, portion controls, and presentation guidelines, • Restock and maintain station supplies throughout the shift, • Operate and maintain all kitchen equipment safely, • Assisting cleanliness and organization of the kitchen, walk-in coolers, and storage areas, • Cover, date, and store prepared food items properly, • Follow closing protocols to ensure the kitchen is ready for the next service, • Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations, • Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques, • Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager REQUIREMENTS / QUALIFICATIONS • 2 years of proven experience as a Line Cook in a high-volume establishment, • Proficiency in English and Spanish, • Ability to follow precise directions and work cohesively within a team, • Ability to work efficiently under pressure in a high-paced fine dining environment, • Strong problem-solving, self-motivation, and organizational skills, • College or Culinary school degree preferred but not required, • Excellent knife skills and communication abilities

Fontainebleau Hotel - - Responsibilities: Assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Create and revise all basic recipes with Chef de Cuisine

Fontainebleau Hotel - - Responsibilities: Assist the Executive Chef with day-to-day kitchen operations and outlet quality. Design and implement menus for the outlet as directed by the Executive Chef.

Assume Chef de Cuisine and Sous Chef responsibilities during absence. Provide training and experience to staff to adhere to the quality standards of the department. Fontainebleau Hotel - - Responsibilities: Assist with the preparation and display of high quality foods as established by the Chef de

Job Description POSITION OVERVIEW We are seeking skilled, dependable, and detail-oriented prep cooks to support culinary execution in a high-volume luxury dining environment. This role is responsible for preparing ingredients, assisting with kitchen production, organizing deliveries, and supporting the culinary team in maintaining quality, consistency, and cleanliness. Prep Cooks play an essential role in ensuring all food preparation is completed efficiently and in accordance with brand standards, recipes, and food safety procedures. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE • Prepare a variety of food items including meats, seafood, poultry, vegetables, and cold preparations according to recipes and kitchen standards, • Set up and maintain prep stations in accordance with restaurant guidelines and daily production needs, • Assist with organizing and receiving morning deliveries, ensuring products are properly stored and rotated, • Support kitchen operations by restocking ingredients and supplies throughout the shift as needed, • Follow recipes, portion controls, and presentation specifications established by the culinary leadership team, • Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areas, • Demonstrate proper use, care, and maintenance of all kitchen tools and equipment, • Perform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous Chef, • Store all food items correctly and in compliance with food safety and sanitation procedures, • Work collaboratively with culinary team members while remaining calm, efficient, and organized under pressure, • Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager, • This is not an exhausted list of job responsibilities. REQUIREMENTS • 1–2 years of prep cook or back-of-house kitchen experience preferred Food Handler’s Permitrequired • Basic understanding of food safety, sanitation, and food handling procedures, • Ability to take direction and work effectively in a team-oriented kitchen environment, • Must be able to speak, read, and understand basic cooking directions, • Strong organizational skills, attention to detail, and ability to multitask in a fast-paced setting, • Flexible availability, including evenings, weekends, and holidays

Job DescriptionCompany Description We are looking for a Sushi Cook to join the re-opening of the famed Delano Miami Beach. Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 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. Job Description JOB OVERVIEW: Under the general guidance of the Chef de Cuisine, the Sushi Cook is responsible for the preparation, execution, and presentation of high-quality sushi and Japanese-inspired dishes within a refined, high-volume luxury environment. This role oversees the sushi station, ensuring exceptional product quality, food safety compliance, and consistent execution aligned with brand standards. The ideal candidate is disciplined, detail-oriented, and passionate about precision, artistry, and elevated guest experiences. YOUR KEY RESPONSIBILITIES: • Prepare sushi, sashimi, nigiri rolls, and specialty items with consistency and precision., • Maintain mise en place and ensure station readiness for service, • Follow standardized recipes and presentation guidelines, • Monitor product freshness, quality, and proper storage., • Execute orders in a timely manner while maintaining impeccable standards, • Own and manager the sushi station during service, • Coordinate with Sous Chef, and CDC on daily features and specials, • Support and train line cooks when assigned, • Communicate clearly with front of house regarding timing and special requests., • Adhere to local health department regulations, • Maintain cleanliness and organization of work area at all times, • Ensure proper labeling, rotation, and temperature control of products, • Participate in inventory counts and waste control initiatives, • Assist with receiving and inspecting seafood deliveries, • Support cost control by minimizing waste and managing portion control, • Uphold company culinary standards and appearance guidelines., • We recognize we are in the hospitality industry and that may require us to provide lateral service., • 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, • Minimum 2-3 years of experience as a Sushi Cook or Chef de Partie in a high end restaurant, • Strong knife skills and technical sushi knowledge, • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals, • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail, • Proven team leader with a high level of energy and motivation with a proven track record of living the company's values, • An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred, • Enter and locate work related information using computers and/or point of sale systems, • Possess a gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast-paced environment and have a high level attention to detail, • Must be able observant and quick to respond to various situations productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Must be able to stand or walk a minimum eight-hour shift., • while also multitasking and handling stressful situations., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must have excellent communication skills and be able to read, write, speak and understand English., • 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 Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time (customizable) Reports to: Kitchen Manager / Head Chef About Us At Maíz y Agave Cocina Mexicana, we are passionate about delivering authentic Mexican flavors rooted in tradition and crafted with heart. Our team takes pride in using fresh ingredients and traditional techniques—from the comal to the sartén—to create memorable culinary experiences for every guest. Position Summary We are seeking a skilled and reliable Line Cook with hands-on experience in sauté, grill, and flat griddle (comal) cooking techniques. The ideal candidate thrives in a fast-paced kitchen, has a strong work ethic, and is committed to maintaining high standards of food quality and cleanliness. Key Responsibilities Prepare and cook a variety of dishes on the sauté station, grill, and comal (for tortillas and other traditional items). Follow recipes and portion standards with consistency and attention to detail. Ensure proper food handling, sanitation, and storage procedures at all times. Communicate effectively with the kitchen team and front-of-house staff to ensure smooth service. Maintain cleanliness and organization of the cooking stations. Assist with prep duties and other kitchen tasks as assigned. Requirements 2+ years of professional kitchen experience, with proven skills in: Sauté cooking Grilling meats and vegetables Flat griddle/comal (tortillas and other traditional Mexican items) Strong understanding of kitchen hygiene and food safety standards. Ability to work nights, weekends, and holidays as needed. A passion for Mexican cuisine and culinary traditions is a plus. Bilingual (Spanish/English) is a bonus but not required. What We Offer Competitive pay based on experience. Staff meals and discounts. Opportunities for growth in a supportive, team-oriented environment. A chance to be part of a restaurant that celebrates Mexican culture and cuisine. Ubicación: Presencial en Maíz y Agave Cocina Mexicana Tipo de puesto: Tiempo completo / Medio tiempo Reporta a: Chef Ejecutivo / Gerente de Cocina Sobre Nosotros En Maíz y Agave Cocina Mexicana, nos apasiona ofrecer sabores auténticos de México, basados en la tradición y preparados con dedicación. Nuestro equipo se enorgullece de utilizar ingredientes frescos y técnicas tradicionales — desde el comal hasta el salteado — para crear experiencias culinarias inolvidables. Resumen del Puesto Buscamos un(a) cocinero(a) de línea con experiencia comprobada en salteado, parrilla y comal (plancha para tortillas y otros platillos típicos). El candidato ideal debe poder trabajar en un entorno de cocina de ritmo rápido, tener ética laboral sólida y un alto estándar de calidad en la preparación de alimentos. Responsabilidades Principales Preparar y cocinar platillos en las estaciones de salteado, parrilla y comal. Seguir recetas y estándares de porción con precisión y consistencia. Cumplir con todas las normas de higiene, manipulación y almacenamiento de alimentos. Colaborar de manera efectiva con el equipo de cocina y el personal del salón para asegurar un servicio fluido. Mantener las estaciones de trabajo limpias, organizadas y abastecidas. Apoyar con tareas de preparación (prep) y otras funciones asignadas en cocina. Requisitos Mínimo 2 años de experiencia en cocinas profesionales, con habilidades en: Cocina en sartén (salteado) Parrilla (carnes y vegetales) Uso de comal (para tortillas y antojitos tradicionales) Conocimiento sólido de normas de higiene y seguridad alimentaria. Disponibilidad para trabajar noches, fines de semana y días festivos. Pasión por la gastronomía mexicana y sus tradiciones es una gran ventaja. Ser bilingüe (español/inglés) es un plus, pero no obligatorio. Ofrecemos Salario competitivo según experiencia. Comidas para el personal y descuentos. Ambiente de trabajo colaborativo con oportunidades de crecimiento. La oportunidad de formar parte de un equipo que celebra la cultura y cocina mexicana.

Under the general guidance of the Chef de Cuisine, the.

Fontainebleau Miami Beach is searching for a Kitchen Associate to assist the Chef de Cuisine and Sous Chef.

Fontainebleau Miami Beach is looking for a culinary professional to assist the Chef de Cuisine in managing food production and maintaining high standards of cleanliness.

Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Create and revise all basic recipes with Chef de Cuisine.

Responsibilities Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Create and revise all basic recipes with Chef de Cuisine.

POSITION PURPOSE:The position of Chef de Cuisine will be responsible of all activities related to the Kitchen which includes: menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design and quality control. In addition, the Chef de Cuisine will also be respon