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Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service. JOB DESCRIPTION: RESPONSIBILITIES: • Plan and executed in collaboration with other colleagues., • Check periodically for expiry dates and proper storage of food items in the section., • Colleagues follow proper grooming standards., • Complete the daily task, • Daily feedback collection and reporting of issues as they arise., • Protein counts sheet daily., • Prep sheet to ensure all stations are getting fill., • Stations are set up properly., • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation., • Full awareness of all menu items, their recipes, methods of production presentation standards., • Operate and maintain all department equipment and report malfunctions., • Ensure effective communication between staff by maintaining a secure and friendly working environment., • Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim., • Colleagues are following proper closing procedures (labeling, gaskets, etc.), • DOH sheet to fill out at the end of the shift., • Every night cooler should be organized (produce, protein, and sauce), • Open Mind set, Positive Culture, Drive for Excellence and Teamwork REQUIREMENTS/ QUALIFICATIONS • College degree/Culinary school degree preferred, but not necessary., • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.), • Career driven with stable job history., • High volume and/or fine dining experience, • Proficiency in communicating perfectly in English and Spanish LICENSE/QUALIFICATIONS: • Food Handlers permit required., • Must be able to work nights, weekends and some holidays., • Must be able to speak, read and understand basic cooking directions., • Understanding and knowledge of safety, sanitation and food handling procedures.

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 DescriptionAs a Commis Chef you are on the first rung of the ladder to becoming a great Chef. In most kitchens you will do food preparation work and basic cooking under the supervision of a Chef de Partie, rotating through sections. Responsibilities • Active help with the preparation and distribution of all daily meals including set up of the breakfast buffet, • Co-responsible for the implementation and maintaining of the corporate standards and budgets in the food department, • Co-responsible for the correct handling of all food stock, products and all equipment in the food department, • Co-responsible for impeccable cleanliness, hygiene and tidiness, • Participation in training programs Requirements • Fluently spoken English, • Previous experience in a similar role, • Hospitality degree will be considered an advantage, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service. JOB DESCRIPTION: RESPONSIBILITIES: • Plan and executed in collaboration with other colleagues., • Check periodically for expiry dates and proper storage of food items in the section., • Colleagues follow proper grooming standards., • Complete the daily task, • Daily feedback collection and reporting of issues as they arise., • Protein counts sheet daily., • Prep sheet to ensure all stations are getting fill., • Stations are set up properly., • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation., • Full awareness of all menu items, their recipes, methods of production presentation standards., • Operate and maintain all department equipment and report malfunctions., • Ensure effective communication between staff by maintaining a secure and friendly working environment., • Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim., • Colleagues are following proper closing procedures (labeling, gaskets, etc.), • DOH sheet to fill out at the end of the shift., • Every night cooler should be organized (produce, protein, and sauce), • Open Mind set, Positive Culture, Drive for Excellence and Teamwork REQUIREMENTS/ QUALIFICATIONS • College degree/Culinary school degree preferred, but not necessary., • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.), • Career driven with stable job history., • High volume and/or fine dining experience, • Proficiency in communicating perfectly in English and Spanish LICENSE/QUALIFICATIONS: • Food Handlers permit required., • Must be able to work nights, weekends and some holidays., • Must be able to speak, read and understand basic cooking directions., • Understanding and knowledge of safety, sanitation and food handling procedures.

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 DescriptionA Demi Chef de Partie relays orders to his station cooks and ensures each menu item his station is responsible for is prepared on time. He oversees all preparation, cooking and presentation for plates. Responsibilities • Preparation and distribution of all daily meals including the breakfast, • Co-responsible for a kitchen section, • Co-responsible for achieving and maintaining the company's standards and budgets, • Assistance to the Chef de Partie/Executive Chef in ordering food supplies, • Co-responsible for proper storing of food, kitchen supplies and stock, • Co-responsible for impeccable cleanliness, hygiene and tidiness, • Co-responsible for meeting the HACCP standards, • Assistance with undertaking inventories as per company's directives, • Participation in training programs, • A regular presence in the restaurant at the buffets Requirements • Fluently spoken English, • Previous experience in a similar role, • Hospitality degree will be considered an advantage, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job DescriptionAs a Chef de Partie, you are responsibly supporting the Head and Sous Chef delivering consistently high-quality food. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Responsibilities • Preparation and distribution of all daily meals, • Responsible for a kitchen section, • Co-responsible for achieving and maintaining the company's standards and budgets, • Assistance to the Executive Chef in ordering food supplies, • Co-responsible for proper storing of food, kitchen supplies and stock, • Co-responsible for impeccable cleanliness, hygiene and tidiness, • Co-responsible for meeting the HACCP standards, • Assistance with undertaking inventories as per company's directives, • Participation in training programs, • A regular presence in the restaurant at the buffets Requirements • Fluently spoken English, • Previous experience in a similar role, • Hospitality degree will be considered an advantage, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job DescriptionDescription: ABOUT US: POPULAR ACCLAIM: ABOUT YOU: • Great passion for cooking and hospitality, • Positive attitude, • Strong work ethic, • Flexible availability (able to work nights, weekends, and holidays), • Excellent organizational skills, • Ability to multitask The Chef De Partie is responsible for providing culinary support to the kitchen in the preparation and presentation of all dishes. These responsibilities include: • Creating and completing daily prep lists, • Preparing menu items following recipes and yield guides, • Receiving and organizing deliveries, • Handling opening and closing duties, • Maintaining Dept of Health standards, • Communicating with Chef on Duty about any issues with product, supplies, equipment or facilities, • Proven interpersonal skills and ability to work effectively with a team, • Strong attention to detail and commitment to quality, • Understanding of hygiene, food safety, and DOH regulations, • Ability to multi-task and manage time effectively in a fast-paced kitchen environment, • Ability to remain calm, professional, and focused under pressure Requirements: • Proven interpersonal skills and ability to work effectively with a team, • Strong attention to detail and commitment to quality, • Understanding of hygiene, food safety, and DOH regulations, • Ability to multi-task and manage time effectively in a fast-paced kitchen environment, • Ability to remain calm, professional, and focused under pressure, • Physical stamina to stand for long periods and carry heavy trays or equipment as needed

Job Description The Noble 33 Hospitality and lifestyle company is seeking a Chef de Partie for Sparrow Italia - MIAMI! Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The Chef de Partie is responsible for the supervision of at least one or more cooks at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Our Chef de Partie's are responsible for preparing food in a timely manner, maintaining a high level of food quality and presentation, minimizing unnecessary food waste, and maintaining high levels of food safety and food preparation in alignment with health department national standards. Duties and Functions: • Ensure that food is finished simultaneously in high quality, a timely fashion, and in compliance with nutrition and sanitation requirements, • Answer, report, and follow executive or sous chef’s instructions, • Maintain a safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment, • Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures, • Stock and maintain sufficient levels of food products at line stations to meet the business demand and assure a smooth service period, • Maintain a positive and professional approach with coworkers and be proactive in anticipating and responding to the needs of team members, • Prep or Line Cook experience in a high volume, fine dining setting, • Strong knowledge of basic cooking, plating, and knife skills, • Availability to work various shifts including nights, weekends, and holidays, • Ability to stand for the duration of shifts and lift/push/pull up to 35 lbsBenefits:, • Health insurance, • Life insurance, • Vision insurance, • Dental Insurance We use eVerify to confirm U.S. Employment eligibility.

Job Description About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: We are currently seeking a proficient and creative Pastry Chef de Partie to join our esteemed kitchen tea. As a Pastry Chef de Partie, you will play a central role in creating exquisite pastries and desserts that elevate the dining experience for our guests. If you have a passion for pastry, a keen understanding of baking techniques, and are committed to culinary excellence, we invite you to bring your pastry expertise to the forefront at our restaurant. What You’ll Do: • Execute and oversee the preparation of a variety of pastries and desserts., • Collaborate with the culinary team to contribute to the creation and refinement of enticing dessert offerings., • Maintain a clean and organized pastry station, adhering to food safety and sanitation standards., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Proven experience as a Pastry Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various pastry and dessert techniques., • Attention to detail and a commitment to maintaining high-quality culinary standards., • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds., • Ability to move safely in uneven terrain or in confined spaces., • Remain in stationary position for 8 or more hours throughout work shift, • Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality., • Medical, Dental, and Vision Insurance, • 401(k) with company match, • Paid Time Off, • Generous discount off your bill, • Recommend a friend scheme with great bonuses per individual referral, • Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Work closely with the Executive Chef and Sous Chef to develop new menu items and specials. Train and supervise junior kitchen staff, providing guidance and support as needed. Collaborate with other departments, such as dining room and room service, to ensure smooth operation and exceptional guest se

As a Chef de Partie – Pantry, you will work closely with the Executive Chef and Executive Sous Chef, and are responsible for preparing the daily food preparation forecast and requisitions, ensuring that the cost falls within the ship's budget. Your duties include directing, coaching, supporting, s

The Chef de Partie will work closely with the Chef de Cuisine and Sous Chefs to ensure consistency, quality, and presentation across all dishes. Assume the responsibilities of the Chef de Cuisine or Sous Chef when they are absent. We are seeking a skilled and passionate Chef de Partie to join our cu

Support Human Resources training efforts to drive individual and collective staff development to guide, coach, counsel, develop, train, and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximum profitability. Assist Sous Chef in m

We are seeking a seasoned Chef de Partie who thrives in a mission-driven environment, creates change through culinary innovation, and demonstrates effective leadership. The ideal candidate will have a passion for food, with 3-5 years of relevant experience, and a desire to imagine unique, locally-so

Four Seasons - 1435 Brickell Avenue [Kitchen Supervisor / Cook] As a Pastry Chef de Partie at Four Seasons, you'll: Create innovative and visually appealing pastries; Assist in menu planning and development; Ensure high quality standards are met in pastry production; Collaborate with the culinary te

We're currently looking for a seasoned Chef de Partie who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. Locations and compensation: Fo

The Chef de Partie plays a vital role as a leader within our culinary team. Additionally, you will need strong leadership and managerial skills to effectively guide and mentor your team. Housed in the District's circa-1922 Moore building, the reimagined, nearly 90,000-square-foot space integrates tw

The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. Sign in to set job alerts for "Chef De Partie" roles. MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5

You'll work closely with the Head Chef and Sous Chef, guiding junior chefs, ensuring consistency, and maintaining a positive, professional attitude at all times. Support the coaching and development of junior chefs, assisting the Head Chef with training sessions as needed. As a Chef de Partie at Bar

Chef Thomas Keller's Surfside destination, The Surf Club Restaurant. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller’s restaurant honors the location’s history of good times and grand parties with classic Continental cuisine for a modern audience. Oversee the C

Omni Hotels - JobID: 127824 [Kitchen Supervisor / Cook] As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the ki

This is an exciting opportunity to join a successful, design-forward concept that has expanded from New York City and is quickly becoming a local favorite. Support the Chef de Cuisine in day-to-day kitchen operations. Minimum 2 years of experience in a Sous Chef or comparable leadership role.

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasserie, Japanese restaurant, and an American diner, all under one roof. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity,

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasserie, Japanese restaur

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasseire, a Japanese restaurant, and an American diner, all under one roof. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identit

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

Michelin Guide–recommended. The Pastry Sous Chef will assist in leading our pastry program, overseeing the preparation, production, and plating of desserts and baked goods. Collaborate with the Executive Pastry Chef on menu development and seasonal creations.

Calm under pressure & reliable. Team player with a great attitude.

The design of Sunny’s is a modern interpretation of the white table-clothed steakhouse, with a light-filled 76-seat indoor dining space, private dining room, U-shaped dining bar, and expansive, 3,000 square-foot, Banyan-Tree-canopied patio with outdoor seating. The residency scored a coveted &

Positive attitude, professional appearance, and dedication to excellence. Yamashiro Miami is the first expansion of our legendary Hollywood location, bringing decades of Japanese culinary heritage to the vibrant Miami scene. Assist chefs and line cooks with plating, garnishing, and menu execution as

WITH MICHELIN STAR LEVEL Employment Type: Full Time Years Experience: 10 - 15 years Salary: $90,000 - $120,000 Annual Bonus/Commission: Yes.

Boia De is looking for a dedicated, talented, ambitious line cook to join our wonderful team!. We are a small, very busy, chef-driven, modern Italian/natural wine restaurant located in the Little Haiti neighborhood of Miami. We provide family meal, dining discounts for staff, and health insuran

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. The interior includes many design elements that the original location is known and loved for, such as a curved zinc b

Sadelle’s is a modern ode to New York’s classic tradition of all-day dining. Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legal

Must be able to stand and exert well-paced mobility for extended periods. Must be a team player and have a positive attitude. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Medical/Dental/Vision Insurance with Company subsidy. Answer, report

Line Cook is a professional cook whose job is to produce and execute all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the Executive Chef. Assure that each item is cooked to the Chef and guest’s specifications. Running f

Destination outposts include Uptown/Madison Avenue, Long Island, Atlantic City, Sunny Isles Beach, Orlando, and more. Il Mulino New York, a leader in fine dining and unparalleled customer service for over forty years, is seeking outstanding candidates with a commitment to excellence to join our grow

Current projects include Dallas-based private social club, Park House, which will open its second location in Houston later this year; the award-winning, chef-driven Mexican restaurant, José, which was named D Magazine’s Best Restaurant in Dallas (2021) and was a James Beard Award semif

We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Resort amenities include a spacious

The design is a modern take on the classic white tablecloth steakhouse, with a light-filled 76-seat indoor dining area, private dining room, U-shaped bar, and an expansive 3,000-square-foot Banyan-tree-canopied patio with outdoor seating. You will be expected to be the "chef" of your station, mainta

The menu is designed to be innovative and out-of-the-box - making this an excellent opportunity for a creative chef who thrives on developing unique dishes that surprise and delight. Executive Chef – Miami, FL – Up to $125k. Our client, a dynamic hospitality group, is seeking a passionat

Whole Foods Market - JobID: PAF-WFM-F6032F61-6910-4A97-9061-ED20F6158B9E_7026_1741864185_0 [Retail Associate / Team Member] As a Produce Team Member at Whole Foods Market, you'll: Ensure a fresh and appealing display by keeping cases and shelves clean; Assist Team Leader in organizing and displaying