Chef de partie jobs in Florida

Job Description OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Demi Chef is a developing culinary professional who holds station accountability while maintaining the flexibility to support the team across multiple areas of kitchen operations, contributing to seamless service and a collaborative kitchen culture. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Demi Chef, you are stepping into greater ownership of your craft. You hold an assigned station and are accountable for its consistent performance, while also cross-training across kitchen functions to build versatility and deepen your understanding of the full culinary operation. Your growing technical ability, attention to detail, and team-first attitude make you a valued contributor to every service. HOW YOU’LL MAKE THE PLACE • Own and maintain an assigned kitchen station, taking accountability for preparation, execution, quality, and cleanliness throughout every service period., • Prepare and cook dishes in accordance with Rosewood recipe standards, portion guidelines, and presentation specifications., • Cross-train across additional kitchen stations and functions to develop versatility and support team coverage needs., • Collaborate closely with the Culinary Head Chef and Culinary Sous Chef to align on daily priorities and mise en place requirements., • Accommodate dietary restrictions, food allergies, and personalized resident requests accurately and with care., • Maintain a clean, organized, and safe workstation in compliance with food safety, sanitation, and HACCP standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Communicate proactively with teammates regarding mise en place levels, service flow, and any operational needs., • Support Culinary Steward team members through on-the-job guidance and example-setting within the kitchen environment., • Assist with inventory, stock rotation, and waste reduction practices as directed., • Participate in special dining experiences, resident events, and private dining setups as required., • Actively pursue skill development opportunities and embrace feedback as a pathway to growth within the culinary team. SKILLS AND EXPERIENCE The ideal candidate is an emerging culinary professional with foundational experience in a quality-driven kitchen environment who is ready to take on station accountability and expand their technical repertoire. This role is well-suited to someone who is dependable, eager to learn, and committed to the standards of excellence that define the Rosewood experience. • Minimum one to two years of culinary experience in a hospitality, food service, or upscale dining environment., • Demonstrated ability to hold station ownership and execute consistently under service pressure., • Culinary Arts degree or diploma preferred; equivalent professional or vocational training considered., • Food Handler certification required., • Working knowledge of fundamental culinary techniques, knife skills, and kitchen safety practices., • Ability to follow recipes and standard operating procedures accurately and consistently., • Positive team contributor with a willingness to cross-train and support operational needs. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Job Description OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Demi Chef is a developing culinary professional who holds station accountability while maintaining the flexibility to support the team across multiple areas of kitchen operations, contributing to seamless service and a collaborative kitchen culture. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Demi Chef, you are stepping into greater ownership of your craft. You hold an assigned station and are accountable for its consistent performance, while also cross-training across kitchen functions to build versatility and deepen your understanding of the full culinary operation. Your growing technical ability, attention to detail, and team-first attitude make you a valued contributor to every service. HOW YOU’LL MAKE THE PLACE • Own and maintain an assigned kitchen station, taking accountability for preparation, execution, quality, and cleanliness throughout every service period., • Prepare and cook dishes in accordance with Rosewood recipe standards, portion guidelines, and presentation specifications., • Cross-train across additional kitchen stations and functions to develop versatility and support team coverage needs., • Collaborate closely with the Culinary Head Chef and Culinary Sous Chef to align on daily priorities and mise en place requirements., • Accommodate dietary restrictions, food allergies, and personalized resident requests accurately and with care., • Maintain a clean, organized, and safe workstation in compliance with food safety, sanitation, and HACCP standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Communicate proactively with teammates regarding mise en place levels, service flow, and any operational needs., • Support Culinary Steward team members through on-the-job guidance and example-setting within the kitchen environment., • Assist with inventory, stock rotation, and waste reduction practices as directed., • Participate in special dining experiences, resident events, and private dining setups as required., • Actively pursue skill development opportunities and embrace feedback as a pathway to growth within the culinary team. SKILLS AND EXPERIENCE The ideal candidate is an emerging culinary professional with foundational experience in a quality-driven kitchen environment who is ready to take on station accountability and expand their technical repertoire. This role is well-suited to someone who is dependable, eager to learn, and committed to the standards of excellence that define the Rosewood experience. • Minimum one to two years of culinary experience in a hospitality, food service, or upscale dining environment., • Demonstrated ability to hold station ownership and execute consistently under service pressure., • Culinary Arts degree or diploma preferred; equivalent professional or vocational training considered., • Food Handler certification required., • Working knowledge of fundamental culinary techniques, knife skills, and kitchen safety practices., • Ability to follow recipes and standard operating procedures accurately and consistently., • Positive team contributor with a willingness to cross-train and support operational needs. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Job Description OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Sous Chef works in close partnership with the Culinary Head Chef, collaborating across the culinary team and residential operations to ensure seamless daily operations and an elevated resident experience. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Sous Chef, you serve as the Culinary Head Chef's primary culinary partner and the kitchen's operational anchor. You will take full supervisory authority over the culinary team in the Culinary Head Chef's absence, driving daily kitchen execution, maintaining the highest standards of food quality and consistency, and cultivating a collaborative, high-performing environment that reflects Rosewood's commitment to craftsmanship and Relationship Hospitality. HOW YOU’LL MAKE THE PLACE • Assume full supervisory authority over kitchen operations and culinary team members in the Culinary Head Chef's absence, ensuring uninterrupted service excellence., • Prepare, cook, and present high-quality dishes for residents, guests, and special events to Rosewood's standards of taste, consistency, and presentation., • Collaborate with the Culinary Head Chef on menu development, incorporating fresh, seasonal, and locally inspired ingredients that reflect the Lido Key coastal experience., • Execute menus and daily specials with precision, ensuring proper portion control, recipe adherence, and consistency across all service periods., • Accommodate dietary restrictions, allergies, and specialized nutritional requests with care and meticulous attention to detail., • Supervise, guide, and support all kitchen team members including Culinary Chef de Partie, Culinary Demi Chef, and Culinary Steward, delegating tasks and monitoring workflow to maintain operational excellence., • Train, coach, and mentor culinary team members to strengthen skills, uphold culinary standards, and foster continuous professional development., • Monitor service flow and lead expediting during peak service periods to ensure timely, seamless delivery., • Deliver exceptional, personalized hospitality by engaging with residents and developing a deep understanding of their dining preferences., • Support special dining experiences including private events, holiday celebrations, and community gatherings., • Uphold the highest standards of food safety, sanitation, and hygiene in full compliance with health regulations and Rosewood standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Maintain a clean, organized, and safe kitchen environment through regular inspections of workstations and equipment., • Assist with inventory management, ordering, receiving, and stock rotation to ensure quality and minimize waste., • Monitor food usage and implement strategies to improve efficiency, reduce waste, and support cost control objectives. SKILLS AND EXPERIENCE The ideal candidate brings demonstrated culinary expertise within luxury or upscale hospitality environments, paired with the leadership presence and operational confidence to direct a kitchen team independently. A natural mentor and collaborator, this individual holds themselves and others to exacting standards while fostering a positive, energized kitchen culture aligned with Rosewood's values. • Minimum three years of progressive culinary experience within a luxury, upscale, or fine-dining environment., • Demonstrated experience leading or supervising a kitchen team, with the ability to assume full operational responsibility., • Culinary Arts degree or diploma preferred; equivalent professional experience considered., • Food Handler or Food Safety certification required; ServSafe Manager certification preferred., • Strong knowledge of modern culinary techniques, seasonal menu development, and presentation standards., • Experience accommodating dietary restrictions, allergen-sensitive requests, and wellness-focused cuisine., • Excellent organizational and communication skills with the ability to direct a team under pressure. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. People Leadership Provides clear direction and sets appropriate standards of behavior. Motivates and empowers others while creating development opportunities and building capable, diverse teams. Strategic Thinking Sets and develops strategies aligned with organizational vision and future aspirations. Takes a long-term view of the business. Communicates compelling visions and translates them into plans and actions. Business Acumen Keeps up to date with market trends and industry dynamics. Demonstrates financial awareness and focuses on delivering tangible business results. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Additional InformationCasual Outlets Job Number26104024 Job CategoryFood and Beverage & Culinary Location1500 Epcot Resorts Blvd, Lake Buena Vista, Florida, United States, 32830_ ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number26105373 Job CategoryFood and Beverage & Culinary Location1111 Ritz Carlton Dr, Sarasota, Florida, United States, 34236_ ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Oversee the Commis during preparation and service, keeping the Chefs informed of progress and delegating tasks to optimize efficiency. Chef Keller’s collection of restaurants. Employee discounts at Chef Thomas Keller's casual properties .

In this role, you will work under the guidance of the Sous Chef to oversee specific areas of production and service. The menu offers seasonally driven French bistro fare and is the third Bouchon Bistro for Chef Keller, following his flagship location in Yountville, CA, and Bouchon Bistro in Las Vega

The Chef de Partie reports to the Executive Chef and Sous Chefs. The Chef de Partie is a key supervisory member of the Florie’s Culinary team, responsible for leading a designated kitchen station while ensuring the highest standards of food quality, consistency, and presentation.

Job DescriptionP.F. Chang's Pay Range (based on experience): $18.00 - $22.00 / hour Benefits we offer for this position: All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement – we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef’s guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required – we will train you! Have a current Food Handler’s Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Employee discounts at Chef Thomas Keller’s casual properties. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a commo

Join Chef Thomas Keller's renowned Florida destination, The Surf Club Restaurant, as a Pastry Chef de Partie. Work closely with the Pastry Chef to fulfill requests and maintain the seamless operation of the pastry department. In this role, you will work under the guidance of the Pastry Chef, oversee

Inform Chef of excess food items for use in daily specials.

Job Description JOB DESCRIPTION The Pastry Chef de Partie is responsible for preparing and executing pastry and dessert items in accordance with GAIA’s culinary standards. This role supports the Pastry Chef by performing advanced preparation tasks, maintaining consistency in dessert production, and ensuring all pastry items meet quality, hygiene, and presentation requirements. The Pastry Chef de Partie contributes to efficient pastry operations by maintaining organized workstations and supporting smooth kitchen service. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Execute daily prep tasks including washing, chopping, portioning, and measuring ingredients., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. 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. Read and Accepted By: Chef De Partie (Line Cook) I understand and agree to the Duties and responsibilities as outlined in the Job Description. If at any point I am unable to perform the job description, I will notify Human Resources.

Job DescriptionABOUT THE EMPLOYER: Carriage House is a private members' club in Palm Beach, defined by the highest standards of quality, service and design. Inspired by the iconic clubs of London's St. James's and Mayfair, the Club blends European tradition with the sophisticated, playful spirit of Palm Beach — known for its exceptional food and beverage, intimate dining spaces, and immersive member programming. Membership is by invitation only, carefully curated to reflect the Club's character and values. JOB SUMMARY: Generally, the line cook will plan, prep, set up and provide quality service in all areas of food production for menu items in accordance with standards, recipes, and plating guide specifications. The cook will maintain organization, cleanliness and sanitation of work areas and equipment. The line cook will get an assigned station, ensuring food quality that is produced from that station meets the standards. This position may be assigned to any service the Club provides. ESSENTIAL JOB FUNCTIONS: • Responsible for the preparation, cooking, and presentation of dishes from assigned station, • Communicates frequently to the Chef de Partie as to orders and progress on orders, • Maintain and strictly abide by state sanitation/health regulations and club requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Maintain complete knowledge of and comply with all departmental/club policies and procedures., • Meet with Lead Cook/ Chef de Partie to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Inspect the cleanliness and organization of the workstations; rectify any deficiencies. Maintain throughout the shift., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Prepare all menu items following recipes and yield guides, according to department standards., • Maintain proper storage procedures as specified by Health Department and club requirements., • Minimize waste and maintain controls to attain forecasted food cost., • Complete opening and closing duties (which include but are not limited to): oSet up 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 with standards. oCheck production schedule and pars., • Establish priority items for the day., • Inform the Chef de Partie of any supplies that need to be requisitioned for the day's tasks.ESSENTIAL COMPETENCIES AND REQUIREMENTS:, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organizes, communicate work and follow through., • Ability to work well under pressure of meeting production schedules and timelines for orders., • A desire to learn to take care of the kitchen and equipment, • Must be able to multitask and work in a face paced team environment, • Strong organizational and verbal communication skills, • Excellent guest and employee relations skills, • Proven cooking experience, including experience in a similar position, • Certification of culinary training or apprenticeship or at least 2 years’ experience as a cook in a luxury establishment, • Ability to satisfactorily communicate in jobrelated English., • Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift at least 50 pounds., • Continuous repetitive motions., • Work in hot, humid, and noisy environment.BENEFITS, • Health benefits after probationary period (80% Companypaid), • Life Insurance and ShortTerm Disability (100% Companypaid), • Opportunity to participate in 401(k) Plan after probationary period and eligibility criteria is met, • Paid Time Off (PTO) after probationary period, • Return Bonus and End of Season Bonus Eligible, • Free Meals, • Free Uniform & Dry CleaningNOTE: Wages are based on hourly rate + gratuity

Job Description Join the Eau Resort & Spa Team! Are You Ready to Make an Impact? We’re looking for dynamic, passionate, and flexible team members to ensure our guests receive an unforgettable experience. At Eau Resort & Spa, we don’t just offer a job—we offer a place where you can grow, make meaningful connections, and take pride in the difference you make. What We’re Looking For: • A commitment to excellence and a passion for service, • A positive attitude and a collaborative spirit, • Flexibility to work weekends and holidays, • A desire to be part of a team that genuinely cares about each other and our guests We are seeking a Chef D' Partie to join our team. As a key member of the Eau Resort & Spa team, you will play an essential role in delivering exceptional service to our guests, upholding the standards of our Forbes Five-Star resort. Role Summary: The Chef D' Partie will be responsible for planning, prepping, setting up and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Additional responsibilities include directing, training, and monitoring performance of Line Cooks, maintaining organization, cleanliness and sanitation of work areas and equipment, and supporting department head on their days off and split shifts. We have a full-time position available. This role is a flexible position (A.M. / P.M.), and all candidates must be able to work weekends, holidays, and evenings. This role is designated for our oceanfront restaurant, Breeze Ocean Kitchen. Essential Qualifications: • 5 years’ experience as a Lead Supervisor at a Five-Star hotel or restaurant., • Ability to work all stations on line., • Food handling certificate., • Ability to clearly and effectively communicate with guests, co-workers and management to ensure mutual understanding., • Ability to compute basic mathematical calculations., • Ability to provide legible communication. Essential Skills: • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize, delegate work and follow through., • Ability to be a clear thinker, remain calm and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line., • Ability to work a flexible shift 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 are 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 comprehend and follow recipes., • Ability to expand and condense recipes., • 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. To be considered for this opportunity, please complete a Predictive Index (PI) assessment. This assessment is a key part of our interviewing process. You may use the following link: https://assessment.predictiveindex.com/bo/58m/Candidate Apply today and be part of something extraordinary! Start your journey with Eau Resort & Spa and help us continue to create unforgettable experiences for our guests. Click the link to apply!

Job DescriptionCompany Description We are looking for a Chef de Partie to join the 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 DescriptionDescription: AM/Lunch Chef de Partie – Seasonal Palm House | Palm Beach, Florida Seasonal Employment: October–May Everyone Belongs at Palm House At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life. We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests. Position Summary Palm House is seeking a Seasonal AM/Lunch Chef de Partie to oversee an assigned kitchen station and deliver consistently exceptional breakfast and lunch dishes. This role combines strong cooking skills, organized preparation, and careful execution to ensure every plate reflects Palm House’s standards for quality, flavor, and presentation. The ideal candidate is a dependable culinary professional who brings focus and energy to early morning service, manages a station confidently, and works closely with colleagues to maintain a smooth transition from breakfast to lunch. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie also supports the development of junior cooks and promotes a clean, disciplined, and respectful kitchen. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period. Key Responsibilities Food Preparation & Execution • Prepare and cook breakfast and lunch menu items according to approved recipes, portion sizes, and presentation standards., • Execute egg preparations, breakfast accompaniments, and assigned lunch dishes accurately and consistently., • Check ingredients and finished dishes for freshness, flavor, temperature, and presentation., • Coordinate cooking times with other stations to ensure complete orders are ready together., • Prepare approved modifications and follow established procedures for allergies and dietary restrictions., • Support menu specials and recipe development as directed by culinary leadership. Station Organization & Service • Complete opening preparation and ensure the assigned station is ready before breakfast service., • Organize mise en place according to anticipated business levels and menu requirements., • Maintain sufficient preparation for service while minimizing overproduction and waste., • Manage the transition from breakfast to lunch, replenishing ingredients and resetting the station efficiently., • Communicate order progress, shortages, and potential delays to the Sous Chef and service team., • Complete closing duties and provide a clear handover to the next shift. Food Safety & Kitchen Care • Follow established food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating., • Label, date, and rotate ingredients properly and complete required temperature records., • Prevent cross-contamination and follow allergy handling procedures., • Maintain clean, organized work surfaces, storage areas, tools, and equipment., • Use knives and kitchen equipment safely and report hazards or maintenance concerns promptly., • Coordinate with Stewarding to maintain sanitation throughout service. Teamwork & Quality Control • Guide junior cooks in station preparation, recipe execution, and safe working practices., • Communicate respectfully and work collaboratively with Culinary, Stewarding, and Food & Beverage teams., • Assist with inventory checks and communicate purchasing needs to culinary leadership., • Follow portion controls and record waste according to kitchen procedures., • Participate in daily briefings and training., • Uphold Palm House standards for culinary quality, professional appearance, and accountability. Join Our Team Bring your culinary skills and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences, from the first breakfast order to the final lunch plate. Equal Employment Opportunity Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws. Requirements: AM/Lunch Chef de Partie – Seasonal | Job Requirements Experience & Knowledge • Previous experience as a Chef de Partie or an experienced Line Cook ready to manage an assigned station., • Strong breakfast and lunch cooking experience; luxury hotel, resort, or upscale restaurant experience preferred., • Proficiency in egg cookery, grilling, sautéing, and other techniques relevant to the assigned menus., • Ability to follow standardized recipes and maintain consistent portions, flavor, and presentation., • Knowledge of mise en place, station organization, and service timing., • Understanding of food safety, temperature control, sanitation, and allergen precautions., • Culinary education or formal training preferred., • Ability to obtain or maintain food safety training or certification required for the role. Skills & Abilities • Strong organization and attention to detail., • Ability to manage an assigned station independently while coordinating with the wider kitchen team., • Ability to prioritize preparation and execute multiple orders during busy service periods., • Clear communication and a respectful, collaborative approach., • Ability to guide junior cooks and reinforce kitchen standards., • Commitment to ingredient quality, portion control, and waste reduction., • Dependability, punctuality, and composure under pressure. Availability & Working Conditions • Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season., • Availability for early morning and lunch shifts, including weekends and holidays., • Ability to complete preparation before breakfast service and support the transition to lunch., • Ability to work safely in a busy kitchen around heat, steam, sharp tools, and cooking equipment. Physical Requirements Ability to perform the essential functions of the position, with or without reasonable accommodation, including: • Standing and walking for extended periods throughout a shift., • Lifting and carrying heavy pots, pans, ingredient containers, and kitchen supplies using safe techniques and assistance or lifting aids as needed., • Pushing and pulling supply carts and mobile kitchen equipment safely., • Bending, reaching, and stooping to access ingredients, equipment, and storage areas., • Performing repetitive hand movements when cutting, preparing, cooking, and plating food., • Safely handling knives, hot cookware, and commercial kitchen equipment.

Job DescriptionDescription: PM Chef de Partie – Seasonal Palm House | Palm Beach, Florida Seasonal Employment: October–May Everyone Belongs at Palm House At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life. We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests. Position Summary Palm House is seeking a Seasonal PM Chef de Partie to manage an assigned kitchen station and deliver exceptional dishes throughout evening service. This role combines culinary technique, thoughtful preparation, and precise execution to ensure every plate meets Palm House’s standards for flavor, quality, and presentation. The ideal candidate is a skilled, organized culinary professional who thrives during dinner service and takes pride in consistency. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie coordinates station production, supports junior cooks, and contributes to a respectful, efficient kitchen. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period. Key Responsibilities Food Preparation & Execution • Prepare and cook dinner menu items according to approved recipes, portion sizes, and presentation standards., • Execute cooking techniques appropriate to the assigned station, including grilling, sautéing, roasting, and braising., • Check ingredients and finished dishes for freshness, flavor, temperature, and presentation., • Coordinate with other stations and the expeditor to ensure dishes for each table are completed together., • Follow established procedures for allergies, dietary restrictions, and approved modifications., • Support the preparation of specials and menu development as directed by culinary leadership. Station Management & Dinner Service • Review preparation needs, reservations, and anticipated business levels before service., • Organize mise en place and ensure the station is fully prepared for dinner., • Manage incoming orders efficiently while maintaining quality and consistency., • Communicate cooking times, shortages, and delays promptly to the Sous Chef and expeditor., • Replenish ingredients throughout service while controlling waste and overproduction., • Complete closing duties, store remaining ingredients safely, and document preparation needs for the following shift. Food Safety & Kitchen Care • Follow food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating., • Label, date, and rotate ingredients and complete required temperature records., • Prevent cross-contamination and follow allergy handling procedures., • Maintain clean, organized work surfaces, storage areas, utensils, and equipment., • Operate knives and commercial kitchen equipment safely., • Report equipment concerns, maintenance needs, and safety hazards promptly., • Work with Stewarding to maintain sanitation throughout service and closing. Teamwork & Quality Control • Guide junior cooks in station preparation, cooking techniques, and plating standards., • Communicate respectfully with Culinary, Stewarding, and Food & Beverage colleagues., • Assist with inventory checks and communicate supply needs to culinary leadership., • Follow portion controls and record waste according to kitchen procedures., • Participate in pre-shift briefings, training, and menu tastings., • Uphold Palm House standards for culinary quality, professional appearance, and accountability. Join Our Team Bring your culinary expertise and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences through thoughtful preparation and exceptional execution. Equal Employment Opportunity Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws. Requirements: PM Chef de Partie – Seasonal | Job Requirements Experience & Knowledge • Previous experience as a Chef de Partie or an experienced Line Cook ready to manage an assigned station., • Strong dinner service experience; luxury hotel, resort, or upscale restaurant experience preferred., • Proficiency in cooking techniques relevant to the assigned station, including grilling, sautéing, roasting, and braising., • Ability to follow standardized recipes and maintain consistent portions, flavor, and presentation., • Knowledge of mise en place, station organization, and coordinated service timing., • Understanding of food safety, temperature control, sanitation, and allergen precautions., • Culinary education or formal training preferred., • Ability to obtain or maintain food safety training or certification required for the role. Skills & Abilities • Strong organization and attention to detail., • Ability to manage a station independently while coordinating with the wider kitchen team., • Ability to execute multiple orders accurately during busy dinner service., • Clear communication and a respectful, collaborative approach., • Ability to guide junior cooks and reinforce kitchen standards., • Commitment to ingredient quality, portion control, and waste reduction., • Dependability, punctuality, and composure under pressure. Availability & Working Conditions • Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season., • Availability for afternoon preparation, evening service, and late closing shifts, including weekends and holidays., • Ability to complete required station cleaning and food storage procedures after service., • Ability to work safely in a busy kitchen around heat, steam, sharp tools, and cooking equipment. Physical Requirements Ability to perform the essential functions of the position, with or without reasonable accommodation, including: • Standing and walking for extended periods throughout a shift., • Lifting and carrying heavy pots, pans, ingredient containers, and kitchen supplies using safe techniques and assistance or lifting aids as needed., • Pushing and pulling supply carts and mobile kitchen equipment safely., • Bending, reaching, and stooping to access ingredients, equipment, and storage areas., • Performing repetitive hand movements when cutting, preparing, cooking, and plating food., • Safely handling knives, hot cookware, and commercial kitchen equipment.

Job Description At 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 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

Job Description At 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.

La ville de TOUL recherche Coordonnateur comptable et patrimonial (H/F) Poste temps complet. Quatrime ville de Meurthe-et-Moselle, Toul est une cit de prs de 17 000 habitants, chef-lieu darrondissement, sur la Moselle et le canal de la Marne au Rhin. Situe 15 minutes de Nancy, elle se trouve au cur des vignobles des Ctes de Toul, sur la Route du vin et de la Mirabelle. Le patrimoine architectural et historique de Toul est particulirement riche. La ville de Toul assure une fonction de bourg-centre pour un secteur denviron 46 000 habitants. Forte de ses nombreux plans daction (redynamisation du centre ancien, faciliter la mobilit, valorisation du patrimoine et de lattractivit de la ville), elle fait partie des 222 communes retenues par lEtat dans le cadre du dispositif national de redynamisation Action Cur de Ville . Missions du poste Le coordonnateur comptable et patrimonial porte les fonctions de fiabilisation comptable, de suivi du patrimoine et dappui aux services. Il scurise la qualit des comptes de la collectivit, poursuit la dmarche de conformit la facturation lectronique engage par la direction et contribue la continuit du service. Le poste est dominante technique et transversale, sans encadrement hirarchique. Activits Gestion du patrimoine et de lactif Saisir les immobilisations dans linventaire. Fiabiliser linventaire comptable des immobilisations et assurer son rapprochement avec ltat de lactif du comptable public. Raliser les critures patrimoniales : entres, sorties, cessions, mises la rforme, amortissements. Engager progressivement linventaire physique des immobilisations, par primtres cibls dfinis avec la direction. Appui aux services et fiabilisation des saisies Accompagner les gestionnaires des services dans leurs saisies comptables (engagements, imputation). Construire et diffuser des fiches procdures et des supports pratiques destination des services. Poursuivre et consolider le travail engag de mise en conformit la facturation lectronique : accompagnement des gestionnaires dans la dure, en lien avec le dploiement applicatif. Identifier les erreurs rcurrentes en amont et proposer des actions correctives (Rejets, visas du CAP) Contrle interne comptable et contrle de gestion Poursuivre la fiabilisation de la base des tiers de la collectivit (SIRET, coordonnes, normalisation), en lien avec le SGC. Formaliser et mettre en uvre des procdures de contrle interne comptable et des contrles rcurrents. Assurer le suivi des restes recouvrer. Assurer la bonne qualit comptable lors de la prparation budgtaire et du mandatement (vrification des imputations, liste des pices justificatives). Participer au dveloppement progressif dune comptabilit analytique et des analyses de cots. Budget vert Assurer le suivi oprationnel de la dmarche de budget vert et produire les annexes correspondantes. Renfort et continuit de service Apporter un appui en liquidation et mandatement lors des pics dactivit et des absences, pour garantir la continuit du service. Participer aux oprations de clture comptable. Profil recherch Savoirs Comptabilit publique et nomenclature M57, notions de M4 pour les budgets annexes. Rgles de gestion de lactif et de linventaire des collectivits. Chane comptable de la dpense et de la recette, excution budgtaire. Cadre de la facturation lectronique et de la dmatrialisation. Principes du contrle interne comptable. Savoir-faire Matriser un logiciel financier et les outils bureautiques, notamment le tableur. Analyser des donnes, construire et faire vivre des tableaux de bord. Formaliser des procdures et rdiger des supports pdagogiques. Organiser son activit autour de chantiers prioriss et respecter des chances. Savoir-tre Rigueur, mthode et sens de la fiabilit comptable. Qualits relationnelles et pdagogiques pour laccompagnement des services. Autonomie et capacit rendre compte. Discrtion professionnelle. Situation hirarchique Sous lautorit du Directeur des finances et de ladjointe au directeur des finances. Relations fonctionnelles (internes / externes) Directeur des finances, ladjointe au directeur des finances, assistantes de gestion financire, gestionnaires des services et service de gestion comptable (SGC) Relation avec les administrs et les autres services de la ville Conditions et sujtions particulires Travail en quipe Horaires fixes : 39h avec RTT. Tltravail occasionnel possible selon les missions Respect de lensemble des obligations incombant aux agents publics Candidature adresser par mail (lettre de motivation + CV) A lattention de M. le Maire 13 rue de Rigny BP 70319 54201 TOUL Tl 03 54 03 60 66 Mail : candidatures@mairie-toul.fr Type de recrutement Poste pourvoir au ds que possible. Date limite des candidatures le 20/09/2026 - Poste ouvert aux fonctionnaires sur le grade de rdacteur et de rdacteur principal 2me classe (catgorie B) et le cas chant aux contractuels en cas de jury infructueux de fonctionnaire, article L332-14 du code gnral de la fonction publique (CDD 1 an). Salaire selon rmunration statutaire - Avantages lis au poste : RIFSEEP prime de fin danne, CNAS, carte UP djeuner, participation prvoyance maintien de salaire et complmentaire sant sur contrat labellis

Job DescriptionDescription: Prep Cook – Seasonal Palm House | Palm Beach, Florida Seasonal Employment: October–May Everyone Belongs at Palm House At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life. We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests. Position Summary Palm House is seeking a Seasonal Prep Cook to support our culinary team through accurate ingredient preparation, organized workstations, and consistent attention to quality. This role helps ensure our chefs have everything they need to deliver exceptional dining experiences. The ideal candidate is dependable, eager to learn, and takes pride in careful preparation. Under the guidance of culinary leadership, the Prep Cook follows recipes and preparation lists, maintains a clean workspace, and contributes to a respectful, efficient kitchen. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period. Key Responsibilities Ingredient & Food Preparation • Wash, peel, cut, and portion fruits, vegetables, herbs, and other ingredients according to kitchen specifications., • Prepare dressings, sauces, stocks, garnishes, and other assigned recipe components., • Measure and weigh ingredients accurately to maintain consistent quality and portions., • Follow standardized recipes, preparation lists, and instructions from culinary leadership., • Assist with basic cooking tasks and preparation of cold dishes as assigned., • Check ingredients for freshness and report quality concerns promptly. Kitchen Organization & Service Support • Organize prepared ingredients and supplies so stations are ready for service., • Complete preparation tasks according to priorities and anticipated business levels., • Replenish ingredients for Line Cooks and Chefs de Partie as directed., • Communicate preparation progress, shortages, and delays to the supervising chef., • Assist with receiving and storing deliveries according to hotel procedures., • Minimize waste through careful preparation, portioning, and proper storage. Food Safety & Sanitation • Label, date, cover, and rotate ingredients and prepared foods correctly., • Follow food safety procedures for storage, thawing, cooking, cooling, and temperature control as applicable., • Prevent cross-contamination and follow established allergen handling procedures., • Clean and sanitize work surfaces, cutting boards, utensils, and equipment., • Operate knives and food preparation equipment safely and only as trained., • Report equipment concerns and safety hazards promptly. Teamwork & Kitchen Care • Work collaboratively with cooks, chefs, and Stewarding to support smooth kitchen operations., • Complete assigned opening duties, closing duties, and cleaning tasks., • Keep storage areas and workstations organized and accessible., • Participate in briefings and training to develop culinary skills., • Maintain Palm House standards for hygiene, professional appearance, and accountability. Join Our Team Bring your enthusiasm for cooking and commitment to quality to Palm House this season. Join a team that values your contributions and provides opportunities to learn while helping create memorable dining experiences. Equal Employment Opportunity Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws. Requirements: Prep Cook – Seasonal | Job Requirements Experience & Knowledge • Previous food preparation or commercial kitchen experience preferred., • Basic knowledge of knife skills, ingredient preparation, and cooking methods., • Ability to follow recipes, preparation lists, and verbal instructions accurately., • Familiarity with food safety, sanitation, and proper storage practices., • Culinary education or training is an advantage., • Willingness to learn and complete required food safety training. Skills & Abilities • Strong attention to detail, cleanliness, and organization., • Ability to measure, weigh, and portion ingredients accurately., • Ability to prioritize assigned tasks and meet preparation deadlines., • Clear communication and a collaborative attitude., • Willingness to receive feedback and develop new culinary skills., • Dependability, punctuality, and consistent follow-through. Availability & Working Conditions • Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season., • Flexibility to work varying shifts, including early mornings, evenings, weekends, and holidays., • Ability to work safely in a busy kitchen around heat, steam, sharp tools, and food preparation equipment. Physical Requirements Ability to perform the essential functions of the position, with or without reasonable accommodation, including: • Standing and walking for extended periods throughout a shift., • Lifting and carrying heavy ingredient containers, pots, pans, and kitchen supplies using safe techniques and assistance or lifting aids as needed., • Pushing and pulling supply carts safely., • Bending, reaching, and stooping to retrieve ingredients and equipment., • Performing repetitive hand movements when washing, cutting, mixing, and portioning ingredients., • Safely handling knives and operating food preparation equipment.

Inform Chef of excess food items for use in daily specials.

Job DescriptionDescription: Everyone Belongs at Palm House At Palm House, exceptional hospitality begins with exceptional people. We believe that creating memorable experiences for our guests starts with cultivating a workplace where every team member feels welcomed, respected, valued, and empowered to succeed. As a luxury hospitality destination, we recognize that diversity of backgrounds, perspectives, experiences, and ideas strengthens our team and enhances the personalized service we provide. We are committed to fostering a culture where inclusion is intentional, collaboration is encouraged, and every individual has the opportunity to thrive. Our Commitment Palm House is dedicated to building and maintaining a workplace that: • Welcomes individuals from diverse backgrounds and experiences., • Promotes a culture of dignity, respect, and belonging., • Provides equal opportunities for recruitment, development, promotion, and career advancement., • Encourages open communication, collaboration, and mutual respect., • Maintains a work environment free from discrimination, harassment, and retaliation., • Invests in learning, leadership development, and continuous professional growth. Our People Our team reflects the diverse communities we serve. We value the unique perspectives each individual brings and believe that an inclusive workforce enables us to deliver thoughtful, personalized, and authentic hospitality. Every team member plays an important role in creating an environment where colleagues and guests alike feel welcomed and appreciated. Equal Employment Opportunity Palm House is proud to be an Equal Opportunity Employer. We are committed to making employment decisions based on qualifications, performance, and business needs. We do not discriminate on the basis of race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, disability, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are also committed to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws. Learning & Development We believe inclusion is strengthened through continuous learning. Palm House invests in ongoing education and professional development designed to support: • Leadership development, • Respectful workplace practices, • Guest service excellence, • Professional growth and career advancement, • A culture of collaboration and accountability These initiatives help ensure our team members are equipped to deliver Forbes-level service while supporting one another with professionalism and respect. Our Promise Our commitment to diversity, equity, and inclusion extends beyond employment. It is reflected in how we welcome guests, support our colleagues, engage with our community, and uphold the values that define Palm House. By embracing different perspectives and treating everyone with dignity and respect, we create meaningful experiences for our guests and an exceptional workplace for our team. Join Our Team If you are passionate about luxury hospitality, exceptional service, and being part of an inclusive workplace where your contributions are valued, we invite you to explore career opportunities at Palm House. Palm House is proud to be an Equal Opportunity Employer committed to fostering a diverse, equitable, and inclusive workplace for all. The Sushi Chef de Partie is responsible for preparing, presenting, and maintaining high-quality sushi and Japanese cuisine items in accordance with Palm House standards. This role requires exceptional knife skills, attention to detail, and knowledge of fish handling and Japanese culinary techniques. Key Responsibilities: • Prepare sushi, sashimi, and other Japanese menu items with precision and consistency., • Ensure proper storage, rotation, and handling of raw fish and seafood., • Maintain cleanliness and organization of the sushi station., • Monitor inventory levels and communicate needs to the Executive Chef., • Collaborate with culinary and service teams to ensure timely delivery of orders., • Assist in training junior sushi staff or prep cooks., • Follow all food safety and sanitation guidelines, including proper handling of raw seafood., • Maintain visual appeal and plating standards for all dishes., • Other duties as assigned. Qualifications: • Minimum 2–3 years of professional sushi or Japanese cuisine experience., • Strong knife skills and knowledge of sushi preparation techniques., • Familiarity with safe handling of raw fish and seafood., • Ability to work in a fast-paced, high-volume environment., • Must be available full-time, including evenings, weekends, and holidays. Physical Requirements: • Standing for extended periods; frequent bending and reaching., • Ability to lift up to 25 lbs; repetitive hand and wrist movements required., • Comfortable working in cold and temperature-controlled environments. Work Environment: • Fast-paced sushi station within the restaurant, team-oriented, with high attention to detail. Grooming Standards: • Maintain professional chef attire, hair restraints, and a clean appearance. Requirements:

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 JOB DESCRIPTION The Chef de Partie / Line Cook is responsible for preparing, cooking, and presenting high-quality dishes in accordance with GAIA’s culinary standards. This role ensures consistency in taste, presentation, hygiene, and safety across all kitchen operations. The Chef de Partie also supports the Sous Chef and Head Chef in supervising and mentoring junior kitchen staff, contributing to efficient service flow, strong teamwork, and achievement of financial and operational goals. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. 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 JOB DESCRIPTION The Demi Chef de Partie/ Junior Line Cook supports the Chef de Partie in preparing, cooking, and presenting dishes in accordance with GAIA’s culinary standards. This role assists in maintaining consistency in quality, portioning, and presentation while upholding a clean, organized, and efficient kitchen environment. The Demi Chef de Partie contributes to daily operations, assumes responsibility for the section in the Chef de Partie's absence, and ensures all food safety and hygiene protocols are followed at all times. RESPONSIBILITIES Essential Functions • Assist the Chef de Partie with daily mise en place, preparation, and service within the assigned section., • Cook menu items according to GAIA’s recipes, portion guidelines, and presentation standards., • Follow instructions from senior chefs and execute all tasks accurately, efficiently, and consistently., • Complete daily checklists related to mise en place, storage, cleanliness, and section readiness., • Participate in stock rotation and submit daily requisitions as approved by the Sous Chef or Head Chef., • Maintain correct labeling, dating, and storage of all food items in compliance with HACCP and company standards., • Ensure cleanliness, organization, and sanitation within the assigned work area at all times., • Report equipment malfunctions or maintenance needs promptly to management., • Communicate effectively with other shifts to ensure smooth handovers and uninterrupted operations., • Take responsibility for the station in the absence of the Chef de Partie., • Attend daily briefings and meetings as required. Additional Responsibilities • Support the training and mentoring of junior cooks and apprentices as directed., • Contribute to menu development, tastings, and recipe trials when requested., • Assist with inventory counts and support cost-control efforts by reducing waste., • Provide support to other kitchen sections when business needs require flexibility., • Perform other duties as assigned to support efficient kitchen operations and guest satisfaction. PERSONAL COMPETENCIES • Strong sense of teamwork, responsibility, and professionalism., • Ability to remain organized and composed in a fast-paced kitchen environment., • High attention to detail and commitment to maintaining quality and consistency., • Positive attitude and willingness to learn under the guidance of senior chefs., • Adherence to safety, hygiene, and company standards at all times. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certificate in Culinary Arts or equivalent practical experience preferred., • Minimum of one (1) year of relevant experience in a professional kitchen, preferably fine dining or luxury hospitality., • Strong knowledge of basic cooking methods, knife handling, and kitchen safety practices., • Ability to read, write, and communicate effectively in English; additional languages are a plus., • Good communication and time management skills. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, reach, kneel, push, pull, lift, or carry items weighing up to 25 pounds., • Manual dexterity and fine motor skills required for knife work and operating kitchen equipment., • Must be able to work in environments with varying temperatures, including hot kitchens and cold storage., • Must have clear vision, hearing, and speech to communicate effectively with team members. Physical Requirements • Fast-paced, high-pressure kitchen environment with exposure to heat, humidity, open flames, and sharp tools., • Work may include exposure to cleaning chemicals, food allergens, and noise typical of a professional kitchen., • Schedule requires flexibility, including evenings, weekends, and holidays based on business needs.Indoor work environment with occasional movement between temperature-controlled and non-controlled areas 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 DescriptionMika Coral Gables, a premier dining destination led by renowned Chef Michael White, is seeking a talented and dedicated Chef de Partie to join our team. We pride ourselves on delivering a world-class culinary experience with a focus on exceptional quality, creativity, and precision. In this role, you'll take charge of your section with skill and creativity, playing a key part in maintaining the outstanding culinary standards that set our restaurant apart. If you’re dedicated to your craft, thrive under pressure, and are excited to grow within a dynamic kitchen environment, we’d love to hear from you. Key Responsibilities: • Food Preparation: Take full ownership of your section, ensuring every dish meets Chef Michael White's recipes and techniques., • Collaboration: Work closely with the culinary team to develop and elevate menu offerings with creativity and consistency. Support and guide junior kitchen staff, fostering a collaborative and efficient team dynamic., • Cooking & Plating: Prepare and cook food to order, ensuring dishes meet the restaurant’s high standards of quality, taste, and presentation., • Station Management: Maintain a clean, organized, and compliant work environment, following all health and safety regulations., • Inventory Control: Monitor stock levels, assist with ordering, and help manage ingredient quality and freshness., • Adaptability: Contribute to ongoing menu innovation and process improvements.What We’re Looking For:, • Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel., • Solid knowledge of diverse cooking methods, ingredients, and cuisines., • High attention to detail and unwavering commitment to delivering excellence on every plate., • Ability to perform under pressure in a fast-paced, team-oriented kitchen., • Flexibility with work schedule, including evenings, weekends, and holidays., • Strong communication skills., • Culinary degree or formal training is a plus but not required.Why Mika Coral Gables?, • Be part of an innovative and respected culinary team led by Chef Michael White., • Opportunity for growth and advancement within the restaurant., • Competitive pay and benefits package., • A dynamic and supportive work environment focused on excellence.If you are passionate about fine dining and eager to contribute to an exciting culinary journey, we would love to hear from you! Apply today to join the Mika Coral Gables team and elevate your career in the culinary arts. Powered by JazzHR GdGjksgISo

Job Description Job Summary Responsible for preparing guest food and maintaining kitchen sanitation to Board of Health Standards. Essential Job Functions • Responsible for all line cooks during service., • Responsible for maintaining high food quality., • Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control., • Assess designated station and if needed, bring up to par., • Assist with other stations and duties to ensure entire team is up to par., • Follow all recipes, as specified., • Responsible for assembly of recipes in a manner consistent with established procedures., • Assure that each dish that goes out is prepared to Carillon hotel Miami Wellness Resort standards., • Follow Carillon hotel Miami Wellness Resort Sanitary Guidelines in order to maintain the highest possible rating from the Health Department on a regular basis., • Responsible for restocking designated station for each meal period and for the next cook., • Understand and study Carillon hotel Miami Wellness Resort nutrition philosophy, menu ingredients, as well as the Ranch’s overall operation, philosophy, activities and services in order to better answer guest and/or server questions., • Perform clean-up duties during and after each shift to ensure the kitchen is presentable to guests; prepare and set up for next day., • Notify supervisor of any potential problems or shortages., • Adhere to Carillon hotel Miami Wellness Resort standards for guest service., • Refer guest problems or complaints to supervisor according to Carillon hotel Miami Wellness Resort guest problem resolution policy., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Assist with covering any stations or duties as needed., • Perform other job-related duties as directed. Education, Experience and Skill Requirements • Preferred three or more years experience with food preparation preferably in the local market within a luxury hospitality setting., • Good guest service skills., • Good verbal and written communication skills., • Strong organizational skills and attention to detail., • Maintain a cheerful, positive attitude when working with a variety of people in stressful situations, • Ability to work as a team player or independently as assigned., • Ability to work any station at any time as needed., • Food sanitation certificate required, • Maintain a neat and clean appearance., • Ability to handle stressful situations and be able to prevent and/or handle emergency situations., • Must be able to read, write and speak English.

Job Description Job Overview Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. All the sushi bar produces both specialty items, high volume products and sauces. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills and organizing/procuring of ingredients for the restaurant. Follow all Hotel and Restaurant Policies and Procedures. Key Responsibilities: • Sushi Management:, • Ensures all food is prepared on clean surfaces (and with clean utensils) in accordance with Nobu and county health department regulations., • Ensures food quality meets Palm House standards prior to being served., • Remains appropriately groomed and wearing the uniform provided., • Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications., • Clean food spillage at their workstation., • Organize the sushi bar line with Sushi chef for safety and efficiency., • Assessing & discarding spoiled food from the sushi bar as discovered and telling Manager of duty., • Prepare sushi rice and measure and execute recipes., • Create omakase menu and daily specials., • Slice fish and seafood in certain angles and have the right size., • Utilize portion control and measuring devices., • Prepare food items to tickets order for service to guests. (Includes, but no limited to: Salads, Sushi, Sashimi, Sushi rolls, Cold appetizers, Sauces, Breakfast items, according to recipe standards.), • Solid knowledge in seafood and fish., • Season food to enhance natural flavor., • Preparing sushi, sashimi and sushi rolls, Cold appetizer in front of guest presence as needed., • Adheres to established ticket time production standards., • Maintains composure in stressful situations., • Additional related duties as requested by the sushi bar supervisory staff., • End of day spearheading the cleaning and organization of assigned workstations & storage spaces., • Attend all meetings, trainings, and is aware of events within department., • Food Preparation and Quality Control:, • Preparation list is checked & done daily., • Ensures at all times their sushi bar line is Clean and Kept to Departmental Standards., • Walk ins and other storage facilities are kept clean., • Assures all Items are always on stock and Kept to Departmental Standards., • Advise Executive Sushi Chef or Sous Chef, Manager of duty of running low items before it is Yama., • Ensures First in and first out system is implemented., • Provide any other task asked by management., • Receive and put away all product on delivery., • Prepares all stocks, sauces, and specialty items for the restaurant., • Marinate, Cook and season all products needed for the restaurant., • Prepare vegetables and garnishes for use in the restaurant., • Complete preparation work on fish and vegetables (i.e., cleaning, slicing etc.)., • Prepare all fish and cold items for the restaurant., • Provide relief and assistance at all sushi bar stations., • Health and Safety Compliance:, • Ensure compliance with all health and safety regulations, including proper food handling and sanitation practices., • Conduct regular inspections to ensure kitchen equipment is functioning properly and is well-maintained., • Enforce food safety protocols and ensure kitchen staff follow safety procedures., • Operational Efficiency:, • Assist in managing kitchen operations to ensure smooth and efficient service during busy periods., • Address and resolve any issues or conflicts within the kitchen team., • Support the Chef in managing kitchen expenses and maintaining budgetary goals. Qualifications: • Ability to work from a standing position for extended periods of time., • Ability to lift approximately 40-50 pounds., • Ability to push or pull at least 100 pounds., • Ability to perform reaching, stooping, and/or crouching motions repeatedly., • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation., • Visuals abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment., • Physical tolerance needed to work in a humid environment that at times will exceed 100°ree;F., • Physical tolerance for minimum 40 hours of work a week but can exceed up to Management Discretion. Education and Experience: • Culinary degree or equivalent professional experience., • At least 2 years of experience in a professional kitchen, with a minimum of 4 years in a supervisory role. Specific Job Knowledge, Skills and Ability The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: • Strong knowledge of food safety and sanitation practices., • Excellent leadership and management skills, with the ability to motivate and mentor a diverse team., • Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences., • Strong organizational and time management skills, with the ability to prioritize tasks effectively., • Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail., • Flexibility to work evenings, weekends, and holidays as required by the demands of the business. Licenses or Certificates • Ability to obtain any government required licenses or certificates. Grooming • All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available). Other This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Job Description Job Title: Chef de Partie Department: Food & Beverage Reports To: Executive Chef FLSA Status: Non - Exempt SUMMARY: The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room. RESPONSIBILITIES: • Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation., • Set up the station and gather all supplies needed to prepare the menu for service., • Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions., • Prepare sauces and accompanying garnishes for the assigned station., • Continually updates knowledge of recipes, food preparation, and food presentation., • Lead sanitation efforts and participate throughout the day and at the end of shifts., • Control the quality and consistency of all food., • Control waste of food products and labor., • Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets., • Assist in the development of staff training manuals and memos., • Apply extensive food knowledge and specialized cooking skills that are required for daily tasks., • Communicate with the Executive Chef on production status for the next day before completing the shift., • Store and handle food properly, following Health Department requirements., • Use food preparation equipment according to manufacturer’s instructions., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Return soiled food preparation utensils and other small ware items to the proper areas., • Cover, date, and properly store all leftovers and food prep items., • Notify Executive Chef/Sous Chef in advance of expected shortages., • Ensure all storage areas are neat, and all products are stored properly., • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping., • Assist in completing weekly cleaning and maintenance duties., • Observe guidelines related to the maintenance of safe working conditions in the kitchen., • Maintain a neat professional appearance and always observe personal cleanliness rules., • Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef. QUALIFICATIONS: • 3 years of experience in Italian cuisine., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • Must have a passion for quality food and cooking and experience with Italian cooking techniques., • Knowledge of classical and present cooking procedures, • Good knife-handling skills, • Ability to work at various stations - sauté, grill, sauces, pantry, and expediting., • Able to perform basic mathematical calculations., • Knowledge of health department regulations; food sanitation certificate a plus, • 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: • High School Diploma, GED or College Degree. 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 made to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job Description WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE © We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs REPORTS TO: Director of Residences SUPERVISES: Cooks, and Stewards. WORK ENVIRONMENT: Kitchen, Stewarding, Service, Dining Room Areas. Job involves working: • under variable temperature conditions (or extreme heat or cold)., • under variable noise levels., • outdoors/indoors., • around fumes and/or odor hazards., • around dust and/or mite hazards., • around chemicals., • perform job functions with attention to detail, speed and accuracy., • prioritize and organize., • be a clear thinker, 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., • ascertain departmental training needs and provide such training., • direct performance of staff and follow up with corrections when needed. KEY RELATIONSHIPS: Internal: Staff in Kitchen, Stewarding, F&B, Purchasing Department, Storeroom, Engineering, Sales, Accounting, Housekeeping and Executive Committee Members. External: Residents, Food Vendors, Equipment Repair Company Personnel, Health Department inspectors. QUALIFICATIONS Essential: • High school diploma or equivalent vocational training certificate, some college., • Certification of Culinary training or apprenticeship., • 2 years experience in a similar position at a luxury style Hotel/Resort or Restaurant., • Work all stations in Kitchen., • Food handling certificate., • Fluency in English both verbal and non-verbal., • Compute basic arithmetic., • Provide legible communication., • Knowledge of food cost controls., • Previously worked with all products and food ingredients., • Operate, clean and maintain all equipment required in job functions., • Plan and develop menus and recipes., • Expand and condense recipes., • Ability to: Desirable: • Culinary college degree., • Drivers license., • Fluency in a second language, preferably Spanish., • Sanitation certificate., • Maintain good coordination., • Certification in CPR., • Ability to input and access information in the property management system/computers/point of sales system., • Previous guest relations training., • Artistic talent. PHYSICAL ABILITIES Essential: • 1. Exert physical effort in transporting 50 pounds., • 2. Endure various physical movements throughout the work areas., • 3. Reach 2 feet., • 4. Remain in stationary position for2 hours throughout work shift., • 5. Satisfactorily communicate with guests, management and co-workers to their understanding. ESSENTIAL JOB FUNCTIONS • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ and residents needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest and resident relations at all times., • Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately., • Resolve guest and resident complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Review the daily activities; check the following:, • house count, • forecasted covers for each outlet, • Catering activity, • purchases, • meetings, • appointments, • VIPs/special guests, • Establish the day's priorities and assign production and prep task to staff to execute., • Review daily specials and offer feedback to Sous Chefs., • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days., • Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Communicate additions or changes to the assignments as they arise throughout the shift., • Take physical inventory of specified food items for daily inventory., • Review the market list., • Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., • Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up., • Ensure that staff report to work as scheduled; document any late or absent employees., • Coordinate breaks for staff., • Inspect grooming and attire of staff; rectify any deficiencies., • Check and ensure that all opening duties are completed to standard., • Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted., • Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift., • Ensure that all staff prepare menu items following recipes and yield guides, according to department standards., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Work on the line during service and assist wherever needed to include Banquet events., • Supervise and assist with the preparation, cooking, and presentation of all banquet dishes, ensuring consistency and adherence to resort quality standards., • Be aware of any shortages and make arrangements before the item runs out., • Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period., • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., • Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies., • Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Resort requirements., • Maintain proper storage procedures as specified by Health Department and Resort requirements., • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety., • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs., • Develop new menu items, test and write recipes., • Assist Catering Department with developing special menus for functions; meet with clients as requested., • Supervise and direct the organization and preparation of food for the Employee Cafeteria., • Review sales and food cost daily; resolve any discrepancies with the Controller., • Minimize waste and maintain controls to attain forecasted food and labor costs., • Ensure that excess items are utilized efficiently., • Monitor and ensure that all closing duties are completed to standard before staff sign out., • Foster and promote a cooperative working climate, maximizing productivity and employee morale., • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Resort standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to Resort policies and standards., • Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands., • Prepare daily/weekly payroll reports., • Document pertinent information in the log book and follow up on items notated during other shifts., • Maintain and constantly improve the quality of food., • Provide creative innovative cuisine., • Provide guests with creative and eye appealing presentations., • Assist Executive Chef to ensure the Resorts high standards are maintained and improved continually., • Is polite, friendly, and helpful to all guests, residents, Management and fellow team members., • To participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability. SECONDARY JOB FUNCTIONS • Plan and conduct monthly departmental meetings., • Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings., • Return business telephone calls., • Answer correspondence., • Research local farm products, new suppliers, special markets., • Attend gourmet shows, food and wine meetings., • Perform at special events and off-premise functions., • Schedule and conduct month-end inventories., • Prepare menu analysis and recipe costing.

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 Description POSITION PURPOSE: Responsible for the administration of the entire kitchen area in the absence of the Chef and/or Sous Chef. Assist and support kitchen staff as needed. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Preparation of fish and meats., • Oversee preparation of food in all areas during assigned shift., • Communicate any challenges to Chef/Sous Chef., • Set up Daily Specials and Happy Hour Food according to schedule and spaces., • Assists in providing a safe working environment., • Assists Chef/Sous Chef in overseeing cleanliness and sanitation., • Visually check food quality., • Prepare staff schedules with guidance of Chef/Sous Chef., • Assist with outlet food ordering, • Verify that prepared food meets requirements for quality and quantity., • Ensure compliance with federal, state, local and company health, safety, sanitation standards, • Clean food preparation areas, cooking surfaces, and utensils., • Responsible for all aspects of quality control, supervision and production for their area. 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. • Other duties as assigned by Chef/Sous Chef. PHYSICAL REQUIREMENTS: Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Standing Constant Crouching/Bending/Stooping Constant Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Taste Occasional Lifting/carrying (#50 lbs) Occasional 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 Doral Golf Resort & Spa 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. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): • None 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. • Ability to perform all hourly kitchen staffs’ essential functions., • Must be able to read, write, speak and understand English., • Must be able to grasp, carry and or lift supplies weighing up to 50 lbs., • Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils., • Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc., • Must have intermediate mathematical skills., • Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures., • Must be able to make quick and accurate decisions sometimes under stress., • Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position. QUALIFICATION STANDARDS: EDUCATION: High School Diploma or equivalent required. Culinary degree or equivalent experience in hotel or restaurant. EXPERIENCE: Minimum three years of experience as a cook. Minimum two years of experience in a similar environment. Minimum of 2 years supervisory experience in the culinary department LICENSES OR CERTIFICATES: ServSafe Certified preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability preferred. Trump National Doral Miami 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 DescriptionDescription: Job Title: Chef de Partie (CDP) – Concept/Property Name Location: City, State Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Chef de Partie (CDP) is an experienced, hands-on culinary professional responsible for the successful preparation and execution of an assigned kitchen station. You will maintain a high level of organization, quality, consistency, and speed throughout prep and service while ensuring every dish meets José Andrés Group standards. As a senior member of the hourly culinary team, the CDP demonstrates strong technical skills, takes ownership of station readiness and execution, and serves as a resource for Line Cooks and other culinary team members. Success in this role requires culinary expertise, attention to detail, strong communication, and the ability to perform consistently in a fast-paced, high-volume kitchen. Key Responsibilities Mise en Place & Station Readiness • Take ownership of assigned station(s), ensuring complete setup, organization, and readiness before each service., • Execute and organize daily prep lists according to production needs and established pars., • Prepare sauces, marinades, proteins, vegetables, garnishes, and other components according to recipe specifications., • Demonstrate strong knife skills and proficiency with applicable cooking techniques., • Label, date, rotate, and store all products according to FIFO and JAG standards., • Monitor product freshness, quality, and station pars throughout the shift., • Communicate low pars, product needs, and potential shortages to culinary leadership proactively. Station Execution & Service • Execute menu items accurately and efficiently according to recipe, portion, temperature, and presentation standards., • Maintain control of assigned station during high-volume service while meeting established ticket times., • Coordinate with neighboring stations, expo, and culinary leadership to maintain proper timing and coursing., • Ensure all food leaving the station meets JAG standards for flavor, temperature, consistency, and presentation., • Communicate 86s, delays, quality concerns, and station needs immediately., • Maintain composure, organization, and urgency throughout service. Culinary Quality & Consistency • Follow standardized recipes and preparation methods consistently., • Taste and evaluate products throughout prep and service to ensure proper seasoning, texture, temperature, and quality., • Identify and communicate product or preparation concerns before they impact service., • Participate in tastings and apply feedback from Sous Chefs, Chef de Cuisine, and Executive Chef., • Support the execution of specials, seasonal dishes, menu changes, and new culinary initiatives., • Maintain strong knowledge of menu ingredients, preparation methods, allergens, and dietary modifications. Team Support & Culinary Development • Serve as a knowledgeable resource for Line Cooks, Prep Cooks, and other hourly culinary team members., • Demonstrate proper cooking techniques, station organization, recipes, and JAG standards through hands-on example., • Assist newer team members with station setup and execution as directed by culinary leadership., • Support teammates during high-volume periods to maintain kitchen flow., • Communicate respectfully and effectively with both Back and Front of House teams., • Participate in pre-shift lineups, tastings, and culinary training., • Model professionalism, punctuality, accountability, and a team-first mindset. Food Safety & Sanitation • Follow all DOH and JAG food safety and sanitation standards., • Maintain proper handwashing, glove use, food handling, and cross-contamination prevention procedures., • Execute temperature logs, cooling procedures, labeling, and allergen protocols accurately., • Maintain a clean and organized station throughout prep and service., • Clean as you go and complete all assigned opening, closing, and deep-cleaning responsibilities., • Ensure food and equipment are handled safely and stored properly. Inventory, Waste & Product Handling • Assist with receiving, inspecting, organizing, and properly storing deliveries., • Monitor station pars and communicate replenishment needs to culinary leadership., • Minimize food waste through proper preparation, portioning, storage, and product handling., • Maintain awareness of yields and proper utilization of ingredients., • Report spoilage, product variances, or quality concerns promptly., • Treat all ingredients with care and respect to protect product quality and food cost. Equipment & Kitchen Maintenance • Safely and properly operate kitchen equipment applicable to assigned stations, including ovens, grills, fryers, slicers, mixers, and other culinary equipment., • Maintain knives, smallwares, and station equipment in clean and service-ready condition., • Follow proper cleaning and basic maintenance procedures., • Immediately report damaged or malfunctioning equipment to culinary leadership., • Maintain a safe, clean, and organized kitchen environment. Events & Openings • Execute special event, private dining, and preset menus according to established recipes and timelines., • Support tastings, menu rollouts, and special culinary activations., • Assist with new restaurant opening preparation, training, and execution when applicable.Requirements: Required Qualifications • 2+ years of professional culinary experience in a high-volume, upscale casual, casual-fine, or fine dining environment preferred., • Previous experience independently managing one or more kitchen stations., • Strong knife skills and proficiency in fundamental cooking techniques., • Ability to read, understand, and execute recipes and prep lists accurately., • Strong understanding of food safety, sanitation, allergen awareness, and proper food handling., • Food Handler certification or ability to obtain one as required by local regulations., • Strong communication, organization, and teamwork skills., • Ability to maintain consistency, urgency, and composure during high-volume service., • Passion for culinary excellence, learning, and professional development., • Reliable attendance and schedule flexibility, including nights, weekends, and holidays., • Culinary degree or formal culinary training is a plus but not required. Working Conditions & Physical Requirements • Stand and move for extended periods, including shifts of up to 8+ hours., • Lift, carry, push, or pull up to 35–50 lbs., • Frequent bending, reaching, lifting, and repetitive motions., • Continuous use of knives, kitchen tools, and commercial cooking equipment., • Frequent exposure to heat, steam, open flames, refrigeration, and cleaning chemicals., • Ability to work safely and efficiently in a fast-paced kitchen environment., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay, • Opportunities for cross-training and advancement, • Culinary education and professional development, • Opportunities to develop toward Sous Chef and other culinary leadership positions, • Employee dining and partner discounts, • Access to health & wellness benefits for eligible team members, • Growth within a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.