Trabajos chef en Florida - Page 3

Job Description Salary Range Commensurate/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed: • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team andgets results, • Develop a strict standard by maintaining the integrity of food and beverage quality, • Continuously train, develop, and mentor team members, • Maintain a working knowledge of all recipes, products, and production procedures, • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipes, standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly Equal Opportunity Employer

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

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

About the Manager, Culinary Production Position: Agency 21 (a21) is seeking an organized, culinary-driven team player with a passion for food, hospitality, and live event execution to join our Culinary Production team. The ideal candidate brings strong communication skills, thrives in fast-paced environments, and can manage multiple projects while owning the end-to-end culinary workstream across assigned festivals and live events — spanning chef curation, menu development, talent coordination, and onsite execution. This role offers tremendous growth opportunities within a full-service event production, sponsorship, and experiential marketing agency known for creating dynamic food-and-beverage experiences across art, sports, and entertainment. Primary Responsibilities: • Own the full culinary workstream for assigned festivals and events — from concept ideation, chef curation, and outreach through onsite execution and post-event reconciliation, • Research and compile food and beverage talent rosters, identifying chefs and other culinary talent aligned with event themes and audience, • Develop and maintain detailed culinary timelines for each event, ensuring seamless coordination with the Event Producer, Event Lead(s), and cross-functional departments, • Serve as the primary point of contact for all culinary talent, managing communication from initial outreach through load-in, onsite execution, and load-out, • Create and distribute all culinary-facing communication materials including: Invites, Fact Sheets, Load-In Documents, Menus, and event briefing documents, • Build and manage all culinary tracking systems in Monday.com, including Outreach, Confirmation Forms, Menu Forms, Station Breakdowns, Reimbursement Tracking, Run of Shows, COI Forms, Travel Forms, and Event Timelines, • Lead menu development conversations with chef talent, aligning on dish concepts, dietary considerations, portion planning, and equipment needs for each activation, • Plan and oversee seated tasting menus and multi-course experiences, coordinating timing, staffing, and service flow with culinary and events teams, • Coordinate pre-event production logistics for Event Producers and Event Lead(s) including: equipment rental compilation, menu production, disposables ordering, and more, • Manage onsite culinary operations including talent check-in, delivery coordination, station and equipment setup, signage placement, and real-time problem-solving, • Work closely with Event Producers on budget tracking, invoicing, and post-event expense reconciliation, • Ensure all culinary activations meet food safety, health code, and venue compliance standards, coordinating with vendors and venue contacts as needed Skills + Qualifications Needed • 3+ years coordinating meetings and/or events, • 3+ years managing client/vendor relationships, • 3+ years of experience in the food and beverage industry, with exposure to culinary events or hospitality operations, • Experience with project management principles and tools; familiarity with Monday.com, Canva or similar platforms preferred, • Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint, Outlook) for tracking, reporting, and communication, • Office administration and operations experience, • Culinary school training or hands-on culinary event experience is a plus, • Knowledge and passion for the independent food and beverage industry a plus, • Flexibility to travel throughout the year (up to 40% including some nights and weekends), • Must be able to lift, carry, and move up to 50 lbs and remain on feet for extended periods during live event production, • Education: Associates Degree required, Bachelor’s degree is a plus. About the a21 Family: Based in Miami and New York City, a21 is a modern agency that specializes in Corporate Sponsorship Sales and Activation, Event Management, Strategic Marketing and Corporate Consulting. Our unique and creative approach with a results-driven framework makes us one of the top event marketing agencies in the U.S. As part of our team you will have access to benefits such as: • Outstanding Health + Dental benefits, • Competitive PTO plan, • Hybrid remote/on-site work plan, • 401k and More! a21 provides equal employment opportunities (EEO) to all employees and qualified applicants for employment without regard to race, color, religion, gender, gender identity or expression, ancestry, sexual orientation, national origin, age, handicap, disability, marital status, or status as a veteran. a21 complies with all applicable laws.

POSITION PURPOSE The Junior Sous Pastry Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is hands-on and execution-focused, while also assisting in training junior team members and maintaining the refined standards synonymous with the Cipriani brand. ESSENTIAL FUNCTIONS & DUTIES • Support the Pastry Chef in the preparation, production, and presentation of all pastry items, including cakes, pastries, desserts, and baked goods., • Execute pastry production for à la carte service, events, and special requests with precision and consistency., • Assist in developing and refining dessert menus, contributing creative ideas aligned with Cipriani’s classic yet elevated style., • Ensure all pastry items meet the highest standards of taste, quality, and visual presentation., • Supervise and guide pastry cooks and junior team members during service and prep., • Assist with training and onboarding of pastry team members, reinforcing best practices and techniques., • Maintain cleanliness, organization, and proper labeling/storage within the pastry kitchen., • Monitor inventory levels and assist with ordering ingredients and supplies as needed., • Ensure all equipment is properly maintained and used safely., • Uphold all health, safety, and sanitation standards in compliance with company and regulatory guidelines., • Collaborate with culinary leadership to ensure seamless kitchen operations and service execution., • Maintain flexibility to work varying schedules based on business needs, including evenings, weekends, and holidays. KNOWLEDGE, EXPERIENCE, AND SKILLS: • Strong foundational knowledge of classic pastry techniques and dessert production., • Ability to execute recipes with precision, consistency, and attention to detail., • Creative mindset with an appreciation for refined, classic Italian and European pastry styles., • Strong organizational and time-management skills in a fast-paced environment., • Ability to lead by example and support junior team members effectively., • Clear communication skills and ability to collaborate cross-functionally within the kitchen., • Understanding of food safety, sanitation, and kitchen best practices., • 2-4 years of experience in a pastry role within a high-volume or luxury hospitality environment., • Prior experience in a supervisory or lead pastry role preferred., • Degree or formal training in Baking & Pastry Arts preferred., • Experience in luxury hotel or fine dining environments strongly preferred. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

About Buccan & Imoto Buccan and Imoto, two celebrated concepts from acclaimed Chef Clay Conley, are coming to Coral Gables, bringing with them the culinary excellence and vibrant energy that have made them staples in Palm Beach. Buccan will offer its signature bold, globally inspired American cuisine in a lively, upscale atmosphere centered around a dynamic open kitchen and a refined small-plates menu designed for sharing. Just steps away, Imoto—meaning “little sister” in Japanese—will present an intimate, elevated take on Pan-Asian cuisine, including sushi, sashimi, and wok-fired dishes in a sleek, moody setting. Together, these two concepts will redefine dining in Coral Gables, blending sophistication, creativity, and a passion for exceptional hospitality. Job Summary The Restaurant Manager plays a central leadership role on the Buccan team, supporting all aspects of FOH operations, team development, scheduling, and guest experience. This is a hands-on position for someone who thrives in a high-energy, guest-first environment and understands the importance of leading by example, developing people, and delivering excellence every shift. You’ll work closely with the General Manager to execute service at the highest level, maintain strong systems and accountability, and contribute to a culture that values creativity, precision, and hospitality above all. Core Responsibilities Leadership & Culture • Serve as a visible, active floor leader and coach to all FOH team members., • Promote a positive, respectful, and collaborative workplace culture., • Lead with integrity and urgency while upholding brand standards and company policies., • Ensure alignment with Buccan’s hospitality tone, Sequence of Service, and values., • Act as a role model for professionalism, demeanor, grooming, and communication. Guest Experience & Floor Management • Ensure smooth service flow, pacing, and guest satisfaction throughout each shift., • Personally connect with guests to build loyalty, gather feedback, and drive return visits., • Resolve guest concerns gracefully and in alignment with Buccan’s high standards., • Lead pre-shift meetings that energize and align the team around daily goals and details. Operational Excellence • Oversee all aspects of restaurant ambiance, including lighting, music, cleanliness, and table presentation., • Ensure compliance with all health, safety, and sanitation standards., • Execute daily opening and closing procedures with consistency and precision., • Support cross-departmental collaboration between FOH, BOH, bar, and leadership team. Financial & Administrative • Maintain accuracy and integrity of Toast POS across all shifts., • Responsible for accurate and complete cash-outs and end-of-day reconciliation., • Oversee and execute all FOH scheduling, ensuring appropriate coverage based on sales forecasts, labor targets, and team availability., • Input invoices and run reports to track inventory and performance., • Monitor labor costs, contribute to P&L analysis, and participate in cost center management., • Ensure thorough documentation of all employee-related matters in Pro Work. Team Development & Support • Participate in the recruitment, interviewing, and onboarding of new FOH team members., • Set clear expectations and provide real-time coaching and regular performance feedback., • Create a structured, supportive environment for team development and retention., • Support new hire training, compliance paperwork, and continued education efforts.

Job Description About Us BurgerFi, operated by NDM Hospitality Services LLC, is a rapidly growing fast‑casual restaurant brand known for chef‑crafted burgers, fresh ingredients, and exceptional guest experiences. NDM Hospitality offers long‑term career growth across multiple hospitality sectors, including full‑service restaurants, regional operations, training management, hotel/resort roles, and executive leadership. Learn more: Position Summary We are seeking an experienced Restaurant General Manager to lead daily operations, develop high‑performing teams, and drive strong financial results. This role is ideal for a hands‑on leader who thrives in a fast‑paced, guest‑focused environment. What We Offer • Competitive pay with rapid wage advancement, • Medical, Dental, Vision insurance, • 401(k) retirement plan, • Paid vacation opportunities, • Team member meal benefits, • Clear career growth within a nationally recognized brand Key Responsibilities • Deliver outstanding guest service and maintain high hospitality standards, • Recruit, hire, train, and retain team members, • Lead staff development, coaching, and performance management, • Create and manage schedules for 30+ employees, • Manage labor costs and meet operational targets, • Oversee daily shift operations and uphold QSC standards, • Conduct inventory and manage food costs (daily/weekly/monthly), • Review and manage Profit & Loss statements, • Maintain restaurant cleanliness, equipment, and facility upkeep, • Ensure compliance with all food safety and health regulations Qualifications • 2+ years of restaurant management experience required, • 1+ year of kitchen/BOH experience required, • Strong leadership, communication, and decision‑making skills, • Ability to work 55+ hours per week as needed, • Hands‑on management style and willingness to work alongside the team, • Stable work history with positive references, • Self‑motivated, organized, and committed to operational excellence NDM Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Job Posted by ApplicantPro

Job Description We are now looking for a Restaurant Manager to join the management team at Hell’s Kitchen - Miami. With beautifully-plated dishes, experiential cocktails being served in smoking lanterns, delectable desserts, and the famous red and blue kitchen, Chef Ramsay brings the energy of Hell’s Kitchen to Miami. With beautiful views overlooking the Potomac River serving iconic Chef Ramsay dishes like Beef Wellington, Pan-Seared Scallops, Lobster Risotto, and one of Chef Ramsay’s personal favorites, Sticky Toffee Pudding. The Restaurant Manager must have: • The motivation and leadership skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Previous experience as a Restaurant Manager within a fine dining establishment, • Previous experience in a high-volume restaurant, • A keen eye for detail to ensure delivery of the Hell’s Kitchen brand standards and the highest levels of food quality at all times, • A proven track record of recruiting, developing, motivating and retaining a high performing kitchen team, • A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the operation, • Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders, • Be responsible for effective execution of the operation, whilst ensuring consistent presentation and guest satisfaction in a lively restaurant and bar, interacting with guests and making each visit a memorable one!, • Being a leader, effectively managing the team and driving quality service and standards, • Responsibility for leading, inspiring and motivating the team to achieve loyalty and retention, • Responsible for the overall compliance of Health & Safety, and Food Safety to both statutory, and Gordon Ramsay Restaurants standards, • Ensuring the supply chain and stock control is effectively managed and controlled in keeping with the concept and in line with Gordon Ramsay Restaurant standards, • Effective management of targets set, • Competitive salary, • 401 (k), • Insurance – Medical, Dental & Vision, • Flex Time, • Employee Assistance Program offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more!, • Access to our world-class training & development opportunities globally, • Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment, • A fantastic staff discount in US & UK restaurants We do receive a high volume of applications and are only able to contact those who have been successful in moving to the next stage of the recruitment process. At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high-quality ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • AVERAGE $35+/HOUR INCLUSIVE of TIPS ACROSS ALL RESTAURANTS, • WINE COUNTRY TRIPS EVERY QUARTER Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Arrive on time for scheduled shifts, ready to work., • Proper uniform should be always worn while in work areas. The proper uniform standards include assembling/disassembling the bar area according to proper procedures., • Maintain cleanliness of the entire bar during shift., • Prepare all drinks, garnishes, mixers, syrups, etc. according to the proper procedure recipe. Assist guests with any questions or concerns regarding the menu. This includes continually studying and furthering your knowledge with me including liquor, beer, and wine., • Handle all cash and credit card transactions accurately and efficiently, according to company standards., • Execute proper food delivery, placement, and removal at all tables., • Pre-bus and manicure tables throughout the restaurant, not only in your station., • Communicate any questions or issues to the management team promptly., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Perform appropriate opening and closing duties, including disassembling, cleaning, and sanitizing workstations after every shift., • Set up the team for the next shift for success., • Practice proper sanitation procedures and follow regulations regarding alcohol sales and service., • Participate in any, and all, continuing education courses available to you., • Maintain beverage inventory at proper serving temperatures and restock the Service Bar with liquor, beer, wine, soft drinks, mixers, fruit, and necessary equipment after the end of each shift., • Assist in washing and restocking glassware for bar drinks, and guest usage., • Maintain records of all spills and PR comps., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • High School diploma or equivalent., • Must be able to read, write, and speak English., • Stand for long periods of time be able to lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. Equal Opportunity Employer

Job Description Salary Range Commensurate/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed: • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team andgets results, • Develop a strict standard by maintaining the integrity of food and beverage quality, • Continuously train, develop, and mentor team members, • Maintain a working knowledge of all recipes, products, and production procedures, • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipes, standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly Equal Opportunity Employer

Job Description Restaurant Manager Location: Fort Lauderdale Salary: $55,000 + Full Benefits We are conducting a confidential search for a Restaurant Manager to lead front of house operations for a well established café and bakery within a hospitality driven environment. This role is responsible for overseeing service execution, leading the front of house team, and ensuring a consistent, high quality guest experience. The Restaurant Manager works closely with culinary leadership and hotel management while maintaining full ownership of the guest facing side of the operation. Key Responsibilities • Oversee daily front of house restaurant operations, • Lead, train, and develop the front of house team, • Partner closely with the restaurant chef to ensure smooth kitchen and service coordination, • Conduct staff briefings and maintain strong team communication, • Ensure high quality service and handle guest concerns professionally, • Monitor service standards and continuously improve the guest experience, • Manage scheduling and staffing needs, • Support budgeting, forecasting, and financial performance of the outlet, • Monitor operating costs including labor, food, beverage, and supplies, • Ensure compliance with company standards, hospitality laws, and safety procedures, • Maintain a strong presence within the local community and represent the venue professionally Compensation & Benefits Salary: $55,000 Full health, dental, and vision benefits plus paid time off. This role is ideal for a hands on hospitality leader who enjoys building strong teams and delivering an exceptional guest experience.

Accountable for overall success of the daily kitchen operations.Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.Works to continually improve guest and associate satisfaction while maintaining the operating budget.Supervises all

Fuku® is a quick, chef-driven eatery from David Chang, known for its signature, craveable spicy fried chicken sandwich.Born in 2015 as part of Chang’s Momofuku family of restaurants, the “OG Sando” started as a secret menu item at Momofuku Noodle Bar in New York City’s Ea

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

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

Job Description Executive Chef For more than 130 years and four generations, J.C. Newman Cigar Co. has handcrafted the world's finest cigars in the heart of Tampa's historic Ybor City. Our factory, El Reloj, is the last operating hand-rolled cigar factory in the United States-a living landmark where more than 25,000 guests from around the world visit each year to experience Tampa's cigar heritage. In late 2026, we will open three new hospitality experiences inside a beautifully restored 1910 building across the street from El Reloj: Elaine's, a classic American restaurant with continental and local influences serving breakfast, lunch, and dinner; Stanford's Cigar Club, a premium cigar lounge with barrel-aged spirits and an exclusive cigar program; and The Inn at El Reloj, an eleven-room boutique hotel. Together, they form the El Reloj District-a hospitality destination unlike anything else in Tampa. We are seeking an Executive Chef to build and lead the culinary program across the property from the ground up. This is an exceptional opportunity to define the culinary identity of a brand-new operation-developing the menus, assembling the team, establishing the standards, and shaping the culture from day one-within one of Tampa's most significant historic properties. What You Will Do As Executive Chef, you will serve as the culinary leader across all food and beverage operations on the property, including Elaine's Restaurant, inn amenities, room service, and private events for up to 200 guests. Your primary responsibility is to build and lead a high-performing kitchen team, develop menus that reflect the character and heritage of the property, and deliver a consistently exceptional guest experience. You will: • Define and execute the culinary identity and menu concepts for the restaurant, inn, and private event programs, • Build, train, and lead the kitchen team from the ground up, fostering a culture of excellence, professionalism, and continuous development, • Oversee daily kitchen operations across a fully equipped facility with dedicated restaurant, event, and prep lines, • Uphold the highest standards of food quality, presentation, and consistency across all meal periods and venues, • Ensure compliance with all food safety, sanitation, and health regulations, • Manage purchasing, vendor relationships, inventory, and food cost controls to drive profitability, • Collaborate closely with the General Manager and service team to maintain seamless front-of-house and heart-of-house alignment as one unified operation, • Partner with ownership and management on seasonal menus, special programming, and event Execution, • Oversee inn amenities, including daily breakfast service and complimentary food and beverage offerings Who You Are You are passionate about hospitality and culinary excellence. You lead with confidence, inspire your team, and understand that great food and great service are inseparable. You are as much a leader and teacher as you are a cook-organized, efficient, and committed to developing the people around you. You bring: • Minimum of five years of culinary leadership experience in upscale, fine dining, or boutique hotel environments; two years in Executive Chef role, • A demonstrated record of building or significantly elevating a culinary program, • Experience managing food and beverage operations across multiple meal periods and service formats, • Experience with catering, private dining, and large-scale event operations, • Proven ability to recruit, train, develop, and retain high-performing teams, • Strong financial acumen-experience managing budgets, food costs, and P&L performance, • Excellent interpersonal and cross-departmental communication skills, • Proficiency in English required; Spanish fluency preferred Physical Requirements & Work Environment • Ability to stand and walk for extended periods in a fast-paced kitchen environment, • Frequent reaching, handling kitchen tools, and operating equipment, • Ability to lift and move up to 50 pounds occasionally, • Exposure to heat, cold, steam, and other typical kitchen conditions, • Full-time position with flexibility to work evenings, weekends, and holidays based on business needs Why You Will Want This Role • Build a culinary program from the ground up inside a landmark historic restoration backed by significant investment, • Define the menus, assemble the team, and establish the culture for a brand-new hospitality destination, • Join a 130-year, four-generation family business that values craftsmanship, heritage, and doing things the right way, • Work in a state-of-the-art kitchen designed by a nationally recognized kitchen design firm with dedicated restaurant, event, and prep lines, • Be part of the El Reloj District in one of Tampa's most iconic and storied neighborhoods Compensation & Benefits We offer a competitive compensation package commensurate with experience: • $95,000–$115,000 starting salary, commensurate with experience, plus performance bonus, • Full medical, vision, and dental insurance, • 401(k) savings plan with company match, • Company-paid life insurance and short-term disability, • Company-sponsored long-term disability, • Paid time off Ready to Join Us? If you are a culinary leader with the experience and vision to build an exceptional program from the ground up, we would welcome the opportunity to speak with you. Please submit your resume and a brief note about your culinary background to or apply online at . J.C. Newman Cigar Co. is proud to be an Equal Opportunity Employer. We are a drug-free workplace and conduct pre-employment drug screening.

Job Description Three Oaks Hospitality’s collection of community-driven restaurants and bars include: Steelbach, Ciro’s, M.Bird, Stones Throw, BAR AW, Butcher n’ Barbeque, ro, Sesame, Jekyll and Kipos. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity. We are looking to hire a commendable Executive Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assists in the organization and oversight of staff schedules., • Conducts performance evaluations that are timely and constructive., • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Keep time and payroll records, • Maintain a positive and professional approach with coworkers and customers, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • BS degree in Culinary science or related certificate, • Minimum of 3 years of experience as Head Chef or a similar role, • Ability to traverse all parts of the restaurant quickly., • Prolonged periods sitting at a desk and working on a computer., • Generous paid time off, • Medical, dental, vision, life, • 401(k) with company match, • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training, • Free Parking

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

Job Description Company Overview: Whiskey Joe's has shared its unique waterfront dining experience at our various locations in Florida since 1985. We are able to provide a one-of-a-kind beachfront experience with the help of amazing team members like yourself that believe in delivering a 5-star experience to our fellow team members, guests, partners and community. The Whiskey Joe's team is a high energy and naturally fast-paced environment. From serving our guests vibrant hand-crafted cocktails at the bar to over-the-top appetizers on the beach; hosting special events for any celebration in our tiki-bar or event pavilion; to ensuring every day that ends in "Y" is a celebration... We assure you there is a never a dull moment at Whiskey Joe's! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Position Summary: As a Kitchen Supervisor, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Proven experience as a Kitchen Supervisor or similar role in a high-volume, full-service restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc. The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace.

Job DescriptionBuild a brighter future for all children. As the Food Service Teacher of Primrose School of Carrollwood, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. Youll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. • Encourage healthy eating habits through delicious and nutritious foods., • Maintain a keen awareness of children who have allergies and food restrictions., • Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Lets talk about building a brighter future together. MLBC

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

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as an Event Supervisor at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service., • Customer Focus: We go above and beyond to exceed client expectations., • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability., • Creativity: We embrace innovation to craft unique culinary and event experiences. Job Overview Puff 'n Stuff Catering is looking for Event Supervisors to join our off-site catering team and "passionately perfect life's celebrations". As an Event Supervisor, you would be responsible for managing, leading, and motivating the staff on your event as well as collaborating with the Lead Event Chef to ensure service is exception and the event runs on time. You would also communicate with our Special Event Planner, and occasionally the client, on site to verify event details, adjusting the service team plan as needed. Each day brings different events with unique requirements, so critical thinking and organizational skills are a must -along with the ability to be flexible when necessary in order to exceed our customer's expectations of exceptional service. Catering Event Supervisor Basics: • Supervise and motivate service team members on events, verify attendance and ensure uniforms are properly worn by the team at all times, • Demonstrate positive leadership, giving the team feedback and coaching regularly, • Read the Special Event Order (SEO) to determine what is needed for the event and create a basic plan for the service team, • Drive to and from the event in a Puff 'n Stuff vehicle with the Event Chef, • Work with Event Chef to make sure everything you need for the event, listed on the SEO, gets loaded on the truck and off loaded at the end of the night, • Coordinate unpacking catering supplies, event setup, service during event, event break down and repacking of catering supplies for the service team, • Ensure safe food handling procedures are followed during event, • Evaluate the service during the event and maintain positive guest experience, • Provide top-level customer service and proper etiquette when interacting with guests Catering Event Supervisor Qualifications: • 2 years of fine dining experience, preferably in a high-volume operation, • 1 year of supervisory, management or organizational leadership experience, • HS degree or equivalent, • Has strong knowledge of commonly used concepts, practices, and procedures in catering/events, • Relies on experience and judgment to plan and accomplish goals., • Ability to listen, understand and motivate employees, • Ability to make decisions and find alternative solutions to problems, • Strong time management skills, detail oriented, and able to work on multiple projects simultaneously, • Ability to work in all types of weather - events can be indoors and outdoors, • Ability to regularly lift, move, and carry up to 50lbs (each shift will begin with unloading necessary equipment for the day, and end with re-loading), • Speak English fluently, excellent written and verbal communication skills, • Clean driving record and ability to drive a small truck, • Must be okay with working in a non-smoking environment

Job Description CHEF DE CUISINE Location: 1001 Water Street, Tampa, FL 33602 Salary: $70K-75K Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef De Cuisine, you will lead the culinary team in our scratch kitchen, acting as the culinary nuts-and-bolts of our restaurant. Your role will be to manage and guide your team of chefs to run an efficient kitchen where chefs love to work. With a talent for balancing culinary excellence with operational savvy, you will lead and inspire others, demonstrating both leadership and culinary skills. Your ability to maintain strong relationships with farmers, partners, and suppliers is essential, as is your oversight of daily kitchen operations, adherence to sanitation standards, and maintenance of kitchen equipment. You will be responsible for supervising food preparation, menu planning, staffing, and ensuring that every kitchen station operates smoothly. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401k, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily YOU WILL: • Cultivate a kitchen culture that embodies our best practices and standards, inspiring your team through every service., • Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food., • Guarantee the quality and presentation of food across all business channels, treating dine-in, pick-up, and delivery orders with equal dedication., • Act as the go-to resource for the kitchen staff on recipe inquiries, preparation checklists, and food quality, maintaining order and consistency., • Manage the receipt and quality control of fresh ingredients from our farm partners, and oversee inventory, supplies, and quality assurance processes., • Organize prep lists and collaborate with the Chef Operator on food inventory and ordering to ensure the kitchen is well-prepared and organized., • Setup your team for success on each service by managing the deployment board and prep schedules effectively., • Perform line checks, assess readiness of food, anticipate needs, and manage potential waste to ensure seamless service., • Set the kitchen up for success, completing all tasks with timeliness and a focus on safety., • Introduce and test food preparation techniques that enhance kitchen efficiency, and remain open to innovative systems and processes., • Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards and guidelines., • Lead in placing orders and managing kitchen facilities, and collaborate with the Chef Operator on labor and food costs., • A minimum of 2 years' experience leading a culinary team in a high-volume setting., • A deep passion for quality food and a desire to constantly improve., • Strong culinary expertise with a willingness to learn and adapt., • A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds., • A collaborative spirit and readiness to contribute as needed., • Respect and appreciation for your team and a commitment to fostering a positive work environment., • Exceptional communication skills., • A vision for mentoring and developing chefs into future restaurant leaders., • Reliability and a consistent performance record., • Adaptable interpersonal skills and the ability to meet new challenges with agility. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. Bern’s employees have established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require. Join a team that is committed to the very best in all things at Bern’s Steak House! Job Summary: Pastry Sous Chef will be responsible to ensure exceptional preparation of all desserts and pastries to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Bern’s Steak House/Harry Waugh Room standards. This is a mostly PM shift and will need the candidate to work late-night hours. Responsibilities and Duties: • Responsible for daily functions of the pastry and Harry Waugh Room kitchen operation, • Assist in maintaining a motivated, interactive positive team in a diverse environment, • Assist with training staff, • Maintain professionalism with team members, managers and guests, • Communicate team member issues that may arise, such as call outs or any other daily issue, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels, • Ensure prep and execution of all desserts, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Attend meetings as necessary, • Communicate and maintain positive inter-departmental relations, • Communicate with Pastry Management Team about any shift issues, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Ability to work efficiently and effectively, • Must be able to work a variety of shifts including weekends, days, nights and holidays, • Ability to perform all functions in the pastry kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • Knowledge of different cooking recipes and all kitchen equipment, • Able to make great quality desserts and pastries, • Follow ServSafe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • Preferable, 2-year degree from an accredited university in Pastry Arts with a restaurant background., • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs Immediate • Closed On Mondays, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Custom Packaging Health Plan Options with Tenure Based Employer Contribution, • Health, • Dental, • Vision, • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR DUDZmYDL5f

Job Description Chef de Cuisine Location: St. Petersburg, FL Type: Full Time Compensation: Competitive, based on experience Welcome to St. Pete Athletic. We’re not just operating a club—we’re building a community, a standard, and a vibe. Think urban country club. St. Pete Athletic is where sport, hospitality, and social energy collide. With 14 pickleball courts, 2 padel courts, dedicated table tennis spaces, a full-service restaurant and bar, and amenities ranging from coworking to wellness to a garden oasis—it’s a place to play, connect, and belong. But our real secret? Hospitality. The kind you feel, not just see. We believe in creating moments that surprise and delight. And we’re looking for a Sous Chef who lives and breathes that philosophy. The Opportunity As Chef de Cuisine at St. Pete Athletic, you are the right hand to the Executive Chef and a driving force behind the culinary program. You’ll oversee daily kitchen operations, guide the line team, and ensure flawless execution of chef-driven dishes—from quick courtside bites to fine dining and private events. This is a role for someone with strong technical expertise, a calm and motivating leadership style, and a passion for hospitality that extends from the kitchen to the guest experience. Key Responsibilities Culinary Preparation & Execution · Lead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards. · Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed. · Collaborate with the Executive Chef to develop seasonal dishes, specials, and wellness-driven offerings. · Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols. · Maintain ticket-time standards (10–15 min for appetizers, 15–20 min for entrées) while managing peak demand. Food Safety & Quality Standards · Monitor cooking, holding, and storage temperatures, verifying and completing logs. · Enforce strict HACCP, sanitation, and allergy protocols. · Oversee daily taste checks to ensure flavor and consistency. · Audit food storage and prep areas for FIFO rotation, freshness, and compliance. Station Management & Operations · Direct opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness. · Supervise banquet operations, buffet, and plated service execution for all types of events, tournaments, wellness events, and VIP celebrations. · Oversee ordering and restocking to ensure uninterrupted service. · Implement waste-minimization practices through efficient prep, portioning, and inventory controls. Inventory & Reporting · Assist with weekly and monthly inventory counts, analyzing usage to inform purchasing. · Receive deliveries, inspect for quality, and oversee proper storage. · Communicate shortages, equipment needs, and challenges to the Executive Chef. Team Collaboration · Act as the kitchen’s operational hub, coordinating with expo, servers, and management for smooth service flow. · Confirm assignment hand-offs verbally with teammates to maintain accountability. · Step into any station during peak demand to support the line. · Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events. Leadership & Development · Supervise and mentor line cooks, prep cooks, and dishwashers—providing feedback, coaching, and skills training. · Conduct pre-service lineups to review specials, VIP requests, and priorities. · Enforce grooming, uniform, and professionalism standards across the team. · Delegate effectively during service, balancing high-volume demands with fine-dining execution. · Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef. · Track daily sales, guest feedback, and operational notes, submitting reports with recommendations. · Manage ordering of food and operating supplies, ensuring costs align with company standards. Professional Standards · Arrive in a clean, pressed chef’s uniform with impeccable grooming. · Adapt to early mornings, late evenings, weekends, and private events as needed. · Report safety hazards and equipment malfunctions immediately. · Uphold the club’s culinary philosophy of wellness, performance, and luxury dining. · Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments. Who You Are · You’re an experienced chef with a strong background in upscale or resort-style dining. · You’re a confident leader who develops and inspires your team. · You balance precision and creativity, maintaining standards under pressure. · You’re collaborative, solution-oriented, and thrive in a multi-faceted hospitality environment. · You’re passionate about wellness-driven, seasonal, and high-quality cuisine. Our Promise to You · At St. Pete Athletic, we want this to be one of the best jobs you’ve ever had. That means: · A supportive team culture built on kindness, excellence, and joy. · Opportunities to learn and grow under an experienced culinary leadership team. · The chance to contribute to a brand-new, high-visibility culinary program. Compensation & Benefits · Competitive salary, based on experience. · Opportunity to enroll in company health insurance plans. · Paid time off and flexible scheduling. · Opportunities for advancement in a growing hospitality brand. · Employee discount for club membership (includes F&B and retail preferred pricing). Sound Like You? Let’s Talk. · If you’re ready to join the team that’s setting a new bar for hospitality in Tampa Bay, we’d love to meet you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description One of the area's fastest-growing Restaurant Groups is seeking a qualified, professional Executive Chef for an immediate opening. This is an AMAZING opportunity for a chef who wants to flex their culinary chops and creativity. Benefits and Bonus are available. Executive Chef Responsibilities: • Detailed, organized, focused, • Management of hourly staff in maintaining high kitchen standards, • Selection, hiring, and management of new employees, • Ability to maintain budget goals and train staff on best practices, • Must have a minimum of 3 years of running Upscale Casual restaurants, • Experience with $3 million in annual revenue, • Tenure in a position as an Executive Chef, • Excellent Communicator, Strong Attention to Detail, Business Mindset, • Good Knowledge of Ingredients, Flavors, and Technique

Job Description One of the area’s fastest-growing restaurant groups is seeking a qualified, professional Research & Development Chef. This chef will be responsible for creating new and innovative menu items that are both executable in high-volume operations and cost-effective. This Chef will also work in outlets as needed. This is an AMAZING opportunity for a chef who wants to flex their culinary chops and creativity. Chef Responsibilities: • Detailed, organized, focused, creative, • Management of hourly staff in maintaining high kitchen standards, • Menu and specials development, • Ability to maintain budget goals and train staff on best practices, • Must have a minimum of 3 years of running Upscale Casual restaurants, • Experience with $3 million in annual revenue, • Excellent Communicator, Strong Attention to Detail, Business Mindset, • Good Knowledge of Ingredients, Flavors, and Technique

Job Description Company Overview: Whiskey Joe's has shared its unique waterfront dining experience at our various locations in Florida since 1985. We are able to provide a one-of-a-kind beachfront experience with the help of amazing team members like yourself that believe in delivering a 5-star experience to our fellow team members, guests, partners and community. The Whiskey Joe's team is a high energy and naturally fast-paced environment. From serving our guests vibrant hand-crafted cocktails at the bar to over-the-top appetizers on the beach; to hosting special events for any celebration in our tiki-bar or event pavilion; to ensuring every day that ends in "Y" is a celebration... We assure you there is a never a dull moment at Whiskey Joe's! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Proven experience as a Sous Chef or similar role in a high-volume, full service restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc. The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. All job offers are contingent upon successfully passing pre-employment background check

The Leisure Sales Wholesale Account Manager is responsible for driving incremental leisure revenue through strategic management of wholesale tour operators and travel distribution partners. This role supports the Director of Leisure Sales, Wholesale, and develops and executes account strategies that maximize production, optimize channel performance, and position Atlantis as a preferred resort within key wholesale and packaging programs. Serving as a critical link between Atlantis and its global distribution partners, the Account Manager ensures strong visibility, competitive positioning, and seamless execution across the wholesale segment. Key Responsibilities Wholesale Account Management • Manage a portfolio of domestic and international wholesale partners, including tour operators, bedbanks, and packaging companies, • Maintain strong relationships with key account contacts, contracting teams, and product managers, • Drive incremental room night production and revenue through wholesale channels, • Identify opportunities to grow share within existing accounts and expand into new partners, • Analyze production trends, pacing, and market demand to adjust strategies accordingly, • Support annual contracting process, including rate loading, offers, and inventory allocation, • Collaborate with Revenue Management to maintain rate integrity and optimize profitability, • Monitor parity, margins, and promotional effectiveness across wholesale channels, • Work with partners to develop and execute co-op marketing campaigns and promotions, • Ensure Atlantis is accurately represented across partner websites, brochures, and booking platforms, • Deliver product training, webinars, and updates to wholesale partners and reservation teams, • Coordinate and host FAM trips, site inspections, and on-property experiences, • Provide ongoing education on Atlantis’ value proposition, differentiators, and guest experience, • Partner with Revenue Management, Distribution, and Reservations teams to ensure seamless execution, • Coordinate with Marketing on campaign alignment and asset delivery, • Provide regular reporting on account performance, ROI, and market insights Position Requirements • 3–5+ years of experience in hospitality sales, wholesale travel, or tour operator account management, • Strong understanding of wholesale distribution channels (tour operators, bedbanks, dynamic packaging), • Experience with contracting, rate loading, and channel management, • Proven ability to manage multiple accounts and drive revenue growth, • Bachelor’s degree in Hospitality, Business, Marketing, or related field preferred Atlantis Paradise Island, a lush, oceanside resort located on Paradise Island in the Bahamas, is a dynamic destination embodying Bahamian culture with its immersive programming connecting guests to the rich history, art, people, food and festivities of the Bahamas. Home to Aquaventure, one of the world’s largest waterparks, the 141-acre waterscape of thrilling slides and river rides features 14 pools and five miles of white sand beaches. Atlantis is also home to the largest open-air marine habitat in the world, with over 65,000 aquatic animals from 250 species making their home in natural ocean-fed lagoons and habitats, including Dolphin Cay, the unparalleled marine animal conservation and education center created to provide guests with a once-in-a-lifetime opportunity to learn more about some of nature’s most friendly mammals. Atlantis has five unique lodging options: the grand, iconic newly renovated towers of The Royal; family-friendly ambiance at The Coral; water-side villas at Harborside Resort; all-suite luxury accommodations at The Cove; and residential-style living at The Reef. All resort guests can book bespoke concierge offerings using Atlantis’ Sapphire Services, with a selection of experiences and curated itineraries showcasing the culture and beauty of the Bahamas. Guests can choose from an impressive collection of over 20 restaurants, bars, and lounges with celebrity chef culinary masterpieces, including three outposts from Michelin star-rated chefs: Fish by José Andrés, Nobu by Nobu Matsuhisa, and Paranza by Michael White, opening at The Cove in early 2023. Also this year, Shake Shack will make its landmark debut in the Caribbean with a truly unique Shack experience at Atlantis. With its unrivaled meeting and convention space and the well-appointed Atlantis Marina overlooking Marina Village, the Atlantis experiences are endless and unique to each traveler. Additional resort amenities include the renowned Atlantis Casino, the tranquil Mandara Spa, a newly opened tennis and pickleball center, indoor and outdoor regulation basketball courts, a 500-seat movie theater, Atlantis Kids Adventures (AKA) for children ages 3-12, a gaming arcade, CRUSH, a teen nightclub, Jokers’ Wild comedy club, an award-winning 18-hole golf course designed by Tom Weiskopf, and an array of luxury and boutique duty-free shopping. Atlantis Paradise Island is rolling out bold multimillion-dollar renovations throughout the resort in 2023. Upcoming developments include the renovation of the Atlantis Casino; the completion of guestroom renovations in The Royal Towers including the iconic Bridge Suite; and the brand-new hotel Somewhere Else opening in 2024. Since its debut 25 years ago, Atlantis has also remained dedicated to sustainability and environmental conservation. Through its purpose-led efforts with Dolphin Cay and the Atlantis Blue Project Foundation (ABPF), Atlantis has committed to a meaningful connection with the ocean, marine life, sustainability, and environmental stewardship through marine education, animal rescue and rehabilitation, and restoration of sea species and their habitats throughout the Bahamas and the Caribbean. The 25th anniversary in 2023 launches a new chapter for the celebrated destination, ensuring that travelers will continue to experience the best at Atlantis Paradise Island, with stunning accommodations, innovative cuisine, and extraordinary experiences.

Job Description We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Pay Range: $55,000-$60,000 Benefits: • Health Insurance, • Dental Insurance, • Life Insurance, • Vision Insurance, • 401(k), • Free Associate Parking, • Free Meal for every shift worked, • 25% Discount in Resort Outlets, • Hotel Discounts with OPL, • Sets up and execute hot food for restaurant, • Sets up and execute breakfast hot food for banquet events, • Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards, • Is responsible for training and mentoring all hourly associates, • Addressing all kitchen-related problems and incidences in a timely and effective manner, • Completes all opening, daily, and weekly checklists when necessary, • Understands state health codes and follows all company standard operating procedures, • Ensuring all health and safety standards are upheld by enforcing high sanitation standards, • Works as a team for all banquets and buffets with a “can do” attitude, • Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently, • Is responsible for daily vendor orders while keeping coolers and store rooms organized, • Is responsible for setting up, maintaining operations, breaking down hot and cold stations, • Planning and preparing special occasion menus including holiday brunches and buffets, • High School Diploma/GED a plus but not required, • Previous experience a plus, • Must be able to work long hours, weekends, evenings and holidays, • Must have a high standard of cleanliness and understanding of food safety practices, • Must be clear and concise with verbal and written communication including emails We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Job Description SOUS CHEF Location: 1001 Water Street Tampa, FL 33602 Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. SALARY: $60,000 to $65,000 BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • 401k, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionSyms Strategic Group (SSG) is seeking a talented Senior Systems Engineer (Production Support) Location: Remote Department: Veterans Affairs (VA) Type: Full Time Min. Experience: Experienced Security Clearance Level: Public Trust (MBI) Military Veterans are highly encouraged to apply! Essential Duties and Responsibilities • Perform high-level, day-to-day operational support of complex application cloud systems, • Develop solutions to routine technical problems of limited scope, • Follow standard practices and procedures in analyzing situations or data from which answers can be readily obtained, • Detect, isolate, document, rapidly report, and resolve system outages or problems encountered during operations of the scientific workstations, which includes the collections of diagnostic data, restoring the system operation, development of workarounds, and other activities necessary for recovery of a system, • Accurately document problems in logging and discrepancy reporting tools, • Work directly with the customer in most aspects of the day-to-day activities, • Respond to user calls regarding hardware and software problems, correcting or ensuring that problems are escalated when required, • Communicate with users and senior management the status of key problem statuses, • Perform maintenance/installation of computing infrastructure, • Implement continuous improvement methodology through the use of IT systems or procedure, • Maintain inventory of system assets, • Ensure compliance with VA standards and security policies, • Provide documentation, training, and additional duties as assigned Required Skills and Experience, • Experience with AWS and/or Azure Cloud, namely S3, Step Functions, Batch Jobs, and CloudWatch, • Proven track record of managing and maintaining large-scale production systems, • Strong proficiency in Linux/Unix and Windows operating systems, • Experience with system administration tasks including user management, permissions, and system monitoring, • Proficiency in scripting languages such as Python, Bash, or PowerShell for automation and configuration management, • Experience with automation tools like Ansible, Puppet, Chef, or SaltStack, • Knowledge of cloud-native technologies and infrastructure-as-code (IaC) tools such as Cloud Formation, • Experience with monitoring tools like DynaTrace, Science Logic, and CloudWatch, • An ability to troubleshoot and optimize system performance and reliability, • An understanding of network protocols of network protocols, firewall configurations, and Virtual Private Network (VPN) setup, • Experience with network monitoring and diagnostic tools, • Experience with secure best practices for production systems, • Experience with implementing security measures, conducting audits, and ensuring compliance with industry standards, • Working knowledge of database systems such as AWS RDS SQL Server and Oracle RDMBS/RDS, • Knowledge of database performance tuning and backup/recovery processes, • Knowledge of CI/CD pipelines, • Familiarity with version control systems like Git and CI/CD tools like GitHub Actions, AWS CodeBuild and CodeDeploy, • Strong analytical and problem-solving skills with the ability to troubleshoot complex system issues, • Excellent communication and interpersonal skills with the ability to work effectively in cross-functional teams, • An ability to prioritize tasks, manage time effectively, and meet deadlines in a high-pressure environment, • Strong attention to detail to ensure system stability and data integrity, • An ability to quickly adapt to new technologies and processes, • A willingness to be on-call for production system support as required, • Strong documentation skills for maintaining system configurations, processes, and procedures, • An ability to manage and contribute to multiple projects, ensuring timely completion and quality results, • X.12 medical claims (837, 834, 277, etc)Advanced certifications in relevant areas (e.g., Red Hat Certified Engineer, Microsoft Certified Systems Engineer, AWS Certified Solutions Architect)Formal EducationBachelor’s degree in Computer Science, Information Technology, Systems Engineering, or a related fieldCitizenship RequirementU.S. Citizenship required for this specific opportunitySecurity Clearance RequirementsMust possess or qualify for a Public Trust (MBI)CRITICAL NOTES:, • SSG will not make assumptions regarding your qualifications. Your answers to the mandatory screening questions must be supported by the information on your resume. Applications with inconsistencies will not be considered., • Recruiters or Third parties will not be considered., • This is a 100% U.S. based remote position. However, candidates from CA, CO, IL, MN, NJ, NY, OR, or WA will not be considered., • This is a W-2 position, • All interviews will be conducted on Microsoft Teams with your camera on; there will be no exceptions Syms Strategic Group, LLC is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, marital status, disability, veteran status, sexual orientation, or genetic information. Powered by JazzHR o6h75xStOG

Job Description • We are hiring immediately for full time PASTRY CHEF position., • Location: AdventHealth Riverview - 9320 Highway 301 South, Riverview, FL 33578. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, including some weekends. 6:00 am to 6:00 pm. Further details upon interview., • Requirement: 5 years of baking experience required., • Pay Range: $18.00 per hour to $25.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management. KEY JOB FUNCTIONS: • Supports all prep cook duties., • Provide direction and support to culinary staff., • Maintains kitchen equipment., • Responsible for determining all food preparation amounts for all events., • Manage food inventory and execute EOM physical inventory, • Prints and begins learning to create prep lists., • Manage all staff and operations in absence of Executive Chef, • Continually create concept tasting detail sheets with photos., • Assists in developing creative plates. EDUCATION / EXPERIENCE: • High school diploma required, • Minimum two years’ experience in a commercial kitchen, • Experience with Caterease preferred QUALIFICATIONS: • Knowledge, skills and ability to keep up with cooking trends and best practices, • Understands basic ordering and maintains staple inventory., • Ability and skills to communicate clearly, professionally, concisely and respectfully, • Strong knowledge of local, state and federal food sanitation regulations, • Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them, • Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making, • Must be proficient in Microsoft Word and Excel, • Must have professional appearance and demeanor, • Excellent time management, organizational and prioritizing skills, • Ability to follow company policies and procedures, • Must maintain confidentiality and distinguish what type of information is sharable, • Must adhere to HIPPA regulations, • Must have the knowledge skills and ability to work under pressure and deal with irate people, • Must be adaptable to change, learn new tasks and take on additional responsibilities when required, • Must contribute to a positive work environment and respect all co-workers, management, members and vendors SPECIAL POSITION REQUIREMENTS: Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives. PHYSICAL REQUIREMENTS: • Lifting, pushing and pulling up to 35 pounds may be required, • Bending, kneeling, stooping and squatting may be required, • Walking and standing for extended period of time is required WORKING CONDITIONS: • Work is performed in a weather controlled, air conditioned/heated facility, • Most work is performed in a commercial kitchen over a hot stove, • Facility is well lit with minimal obstacles, • Moderate noise level

Job Description • We are hiring immediately for a full time CHEF position., • Location: AdventHealth Medical Group - 9320 Highway 301 South, Riverview, FL 33578. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, some weekends required. Hours may vary. Further details upon interview., • Requirement: 5 years of high-end catering experience required., • Pay Range: $18.00 per hour to $25.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description We are looking to add a Pastry Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore takes great pride in selecting individuals that help us to achieve our resort's mission. Key Responsibilities: · Supervise Pastry Team: Oversee the pastry kitchen staff, including bakers and pastry chefs, ensuring efficient workflow, proper training, and adherence to hotel standards. · Menu Development: Assist in designing and creating innovative and seasonal pastry menus that align with the hotel’s dining offerings, special events, and guest preferences. · Quality Control: Ensure all pastries, desserts, and baked goods meet the hotel's high standards of quality, taste, and presentation. Regularly inspect and evaluate the finished products. · Inventory Management: Monitor inventory levels of ingredients and supplies. Order ingredients as needed and ensure proper storage of perishable and non-perishable items. · Training and Development: Provide on-the-job training for pastry staff and encourage skill development. Foster a collaborative and creative work environment. · Food Safety and Hygiene: Enforce strict adherence to health and safety regulations, including cleanliness and food safety protocols, in accordance with local regulations and hotel policies. · Cost Control: Help monitor and control food costs, wastage, and overall budget of the pastry department. · Collaboration: Work closely with the Executive Chef, Sous Chefs, and other kitchen staff to coordinate menu offerings, banquet services, and special requests. · Guest Relations: Ensure that the pastry team is responsive to guest requests and dietary restrictions. Address any pastry-related concerns or complaints promptly. · Event Coordination: Oversee pastry production for special events, banquets, and large-scale functions, ensuring timely preparation and delivery. · Innovation: Stay updated with the latest pastry trends, techniques, and equipment, incorporating new ideas into the hotel’s pastry offerings. Required Skills and Qualifications: · Proven experience as a Pastry Chef or in a similar supervisory pastry role, preferably in a hotel or high-end culinary setting. · In-depth knowledge of baking techniques, pastry decoration, and dessert preparation. · Strong leadership skills with the ability to train and motivate a team. · Excellent organizational skills and the ability to manage multiple tasks in a fast-paced environment. · Strong understanding of food safety standards and sanitation practices. · Creativity and a passion for pastry arts. · Good communication skills and the ability to interact with other kitchen staff and hotel departments. · Ability to work flexible hours, including evenings, weekends, and holidays, as required by hotel operations. Educational Requirements: · A degree or certification in Culinary Arts, Pastry Arts, or a related field is preferred. · Additional certifications in food safety and sanitation may be required. Physical Requirements: · Ability to stand for extended periods and lift heavy items (up to 50 lbs). · Dexterity for handling delicate ingredients and tools in the pastry kitchen. Reports to: Executive Chef or Sous Chefs. Benefits: Health, Dental, Life, 401(k) and much more! The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. All offers of employment are subject to satisfactorily completing the checks outlined above. We are an equal opportunity employer committed to hiring a diverse workforce.

Job Description Are you an upscale and professional sous chef focused on exceptional guest service and delicious food? This is an exciting opportunity to join a respected restaurant group that values high-quality products and a positive dining experience. If you are ready to make a difference for every guest, we encourage you to apply! Upscale Sous Chef Benefits & Compensation • Competitive hourly plus monthly bonus program., • 45 - 50 hr work week, • Exceptional training program to enhance your skills., • Achievable growth potential within the organization., • Must be able to travel for training opportunities. Upscale Sous Chef Requirements & Qualifications • Minimum 3 years in a restaurant leadership position., • Experience in a full-service upscale casual or fine dining environment., • Proven track record in a higher volume restaurant with sales exceeding $4 million., • Strong passion for craft cocktails and scratch food., • Self-starter with a positive attitude and a people-first mentality. Upscale Sous Chef Day-to-Day Responsibilities • Lead and motivate a team to deliver outstanding culinary experiences., • Ensure high standards of food quality and presentation., • Collaborate with management to develop innovative menu items., • Maintain a positive and engaging work environment for all staff., • Take pride in developing team members and fostering their growth.

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms Responsibilities: • Provide supervision to dietary/kitchen team and supporting the Executive Chef, • Assist in controlling food costs, • Assist in maintaining controls and security of all food items and supplies in storage, • Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating, • Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items, • Record and maintain Food Safety Equipment Records and Food Safety Temperature Records, • Two (2) years’ Sous Chef experience, • Supervisory experience preferred, • Must maintain current Food Services Sanitation certificate, • Associates Degree in Culinary Arts preferred, • Competent in organizational, time management skills, • Must demonstrate good judgment, problem solving and decision-making skills EOE D/V

Job Description Seeking a modern executive chef for award winning restaurant who has a passion for culinary arts and possesses great leadership skills. We source many of our ingredients from local purveyors and use only the highest quality available. Our ideal candidates for Executive Chef will have at least 6 years experience and be willing to input ideas into the creation of our daily special menu items, possess a fun and personable attitude, are punctual and have reliable transportation. The Executive Chef's responsibility is to directly manage all back of house functionality of the business; direct the preparation of food, help the kitchen team in the preparation of food items and set up stations for food service. This is a working Chef position. This position must be able to prepare food quickly to the set specifications and standards while maintaining hygienic practices. The Executive Chef also arranges, prepares and break downs the stations of the kitchen, storage areas and refrigerators. And makes sure all are maintained at the beginning and end of every day/night. This person will be capable of supervising the team independently. Responsibilities include but are not limited to: Inventory and ordering. Schedule employees / Hire/ Discipline Oversee/set up stations and collect all necessary supplies to prepare menu for service Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items Arrange sauces and supplementary garnishes for allocated station Cover, date and correctly store all bits and pieces and food prep items Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain a prepared and sanitary work area at all times Keep the work area fresh all through the shift Make sure all storage areas are tidy and all products are stored appropriately Constantly use safe and hygienic food handling practices Qualifications: Prior line cook and supervisory experience in a fast paced, high intensity setting. Must be able to communicate clearly and effectively. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. Must have knife skills. Job Type: Full-time Great salary, insurance, paid vacation, paid holidays.

Job Description Job Title: Chef (Bowl Concept) We are a growing, family-owned business looking for a reliable, organized, and skilled Grill & Prep Chef to join our team. If you thrive in a fast-paced environment and take pride in preparing fresh, high-quality food, we want to hear from you. This role focuses on our "bowl-style" service—similar to concepts like Chipotle or Fresh Kitchen—where consistency, prep speed, and organization are key. Schedule & Hours We are specifically looking for coverage during the following shifts: * Sundays: 9:00 AM – 8:00 PM * Mondays: 8:30 AM – 9:00 PM * Growth Potential: For the right candidate, there is a significant opportunity to expand your role, take on more responsibilities, and increase your hours as our business continues to grow. Key Responsibilities * Opening & Prep: Lead the morning setup by preparing all bases, proteins, and toppings for the day. * High-Volume Execution: Efficiently handle prep for large catering orders and daily service. * Station Management: Maintain a clean, organized "assembly line" station, ensuring all ingredients are stocked and fresh. * Cooking & Knife Work: Comfortable with heavy daily prep, including expert cutting of various meats and vegetables. * Equipment Operation: Skilled in using grills and industrial ovens to cook proteins and roasted vegetables to perfection. * Quality Control: Ensure every bowl that leaves the kitchen meets our family business standards for portioning and presentation. Requirements * Experience: Previous experience in a high-volume kitchen or bowl-concept environment is a major plus. * Technical Skills: Strong knife skills and comfort working with grills and ovens. * Organization: A "clean as you go" mentality and the ability to keep a fast-moving prep line organized. * Reliability: Since these are core Sunday/Monday shifts, punctuality and consistency are non-negotiable. * Physical Stamina: Ability to stand for long periods and handle the physical demands of a busy kitchen. Why Join Us? As a small family business, we value every member of our team. You aren’t just a number here; you are a key part of our operations. We offer a supportive work environment and the chance to get in on the ground floor as we expand our concept. To Apply: [Insert Contact Method - Email/Phone/Link]

Job Description Overview Opportunity: Kitchen Supervisor Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards. Potential Career Path Kitchen Manager – Sous Chef – Head Chef Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates., • Pull all food needed for daily production from walk-in box and utilize all leftovers., • Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy., • Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner., • Prepare daily production charts., • Attend associate meetings, offer suggestions on how to solve associate problems., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • High school diploma or equivalent required., • Any combination of education, training, and/or experience which demonstrates ability to perform the required duties., • Work schedule varies and will include working on holidays and weekends. People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individual to fill the role of Kitchen Manager at 1983 located in South Tampa. 1983 is the newest concept by Three Oaks Hospitality. An upscale sports bar, 1983 is a celebration of connection, community, and the spirit of gathering. Designed as a neighborhood social hub, it’s a place where all walks of life come together — whether for a casual brunch, family dinner, or spontaneous get-together on the patio. The space blends timeless design with laid-back energy, offering elevated takes on classic fare in a setting that feels both familiar and new. The kitchen manager will work under the direction of the General Manager and fulfills a variety of responsibilities, including overseeing the daily operations of the kitchen and ensuring guest satisfaction. From solving customer service issues to performing quality control, there’s nothing they don’t do. Pre-employment background and drug screening is required and applicants must have availability to work evenings, weekends, and holidays. If you are dedicated to details and thrive in a fast-paced environment, this job is for you! Supervisory Responsibilities: • Supervise, train, and motivate kitchen staff, including line and prep cooks., • Schedule and organize shifts to ensure adequate coverage and optimal productivity., • Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality., • Monitor food inventory levels, place orders, and manage food costs to maximize profitability., • Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards., • Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service., • Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays., • Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records., • Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols., • Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality., • Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting., • Collaborate with management to create menus and specials, • Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary., • Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages., • In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations., • Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments., • Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment, • Familiarity with kitchen equipment, maintenance, and troubleshooting., • High school diploma or GED, • Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry., • Culinary degree preferred, • Prolonged periods of standing and walking., • Generous paid time off, • Medical, dental, vision, life, • 401(k) with company match, • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training, • Free Parking

Job Description This is a growth role with an $52,000 - $55,000 base plus per period bonus plan Noble Crust marks the culinary intersection of fine Italian cooking and Southern ingredients. With a polished yet well-worn vibe and a menu that features locally grown seasonal ingredients, Noble Crust turns traditional Italian dining into a whole new experience. Now Hiring: Restaurant Sous Chef / Kitchen Manager We want you to have: • 2+ years of Full Service Kitchen Management Experience, • Polished / Upscale Casual Dining Experience strongly preferred, • Previous experience in a from-scratch, culinary driven kitchen necessary, • Experience developing culinary-focused local menu options, • Ability to train, develop and motivate culinary team members, • Comprehensive Benefits Package, • Medical, dental & vision with employer contribution, • Great team-oriented work environment Find out more about us at: Noble Crust is an Equal Opportunity Employer. Noble Crust is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Noble Crust, you can grow your career with us. In this SC role, you will manage restaurant back of house / kitchen teams along with senior restaurant manager roles and duties working as a member of the restaurant management team. Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Job Summary The Karol Hotel is a boutique hotel located in the Feather Sound area of Clearwater, FL, convenient to the beaches, St Pete, and Tampa. The Karol features 123 rooms and suites, and features Katch Restaurant and Vantage Rooftop Bar, along with ballrooms and conference rooms to host events. The Karol Hotel is part of Marriott's Tribute Portfolio. The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Job duties include assisting the Executive Chef in managing kitchen activities, preparing banquet orders, and ensuring high quality food standards and presentation. This position works closely with the Executive Chef to ensure that kitchen staff has proper direction. The Sous Chef reports to the Executive Chef. This position involves frequent weekend, early morning, and late night availability. Essential Functions • Directing the food preparation process and delegating tasks, • Cooking and preparing high quality dishes, • Prepare and plate food for banquet and catering events, • Maintain knowledge of different cooking recipes and all kitchen equipment, • Assisting the Executive Chef to create menu items, recipes and develop dishes, • Supervising all kitchen stations, • Maintaining a high level of health and food hygiene practices, • Ensuring food quality and excellent standards are maintained for all dishes created, • Assisting with determining food inventory needs, stocking, and ordering, • Ensuring the kitchen meets all regulations including sanitary and food safety guidelines, • Expediting and assisting Kitchen Team in directing the flow of service from the kitchen to the dining room, • Line cooking, and working with other cooks under the supervision of the Executive Chef, • Preparing basic food, including peeling, slicing, dicing, and portioning, • Preparing basic and advanced sauces to include stocks, salad dressings, vinaigrettes, emulsifications,, • Butchering, processing whole poultry, fish, and primal cuts of larger animals, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Dishwashing – All Karol kitchen staff wash dishes Education & Experience • High School diploma or equivalent or higher, • 2 years leadership experience in a restaurant kitchen required, • Banquet and catering experience required, • Hotel experience is a plus, • Ability to work weekends, early mornings, and late nights, • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to use knives and kitchen machinery safely and effectively, • Ability to lift 20 lbs. or more, • Ability to work well with others in a high demand kitchen, • Ability to work on multiple tasks, making appropriate progress towards deadlines, • Medical, Dental, and Vision Insurance *, • Paid Time Off *, • 401(k) Plan + Company Match, • Discounted Employee Meals, • Marriott Hotel discounts worldwide, • Career Growth – We promote from within!, • For full time employees

Job Description Job Summary Bern's Steak House is looking for a professional tournant chef who can cook & plate all menu items according to our standards. Creative ideas are always welcome in our kitchen. Experience is preferred, but we are willing to teach any employee anyone showing potential, hard work and dedication. Responsibilities and Duties • Quick, organized and accurate cooking skills, • Prepare and Plate all items according to standards while providing creative ideas, • Maintain cleanliness and sanitation requirements of the kitchen throughout the entire shift, • Attention to detail, • Minimum 2 years experience in kitchen preparation and/or cooking, • Must work well with others in a diverse environment, • Must work quickly in a safe and effective manner, • Need to have consideration for guests and maintain a professional demeanor, • Ability to multitask in a high-volume restaurant setting, • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs. Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 20% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Family Meal and/or $3 Discounted Meal per shift, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR k2wJ6Dm0O3

Job Description "We do things differently, and we do them with great pride and passion!" Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. In growing from 40 to 350 seats, Bern’s has established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require of our products and our employees. Join a team that is committed to the very best in all things here at Bern’s Steak House! Position Title - Assistant Baker Reports To - Head Bakery Chef / Executive Chef Position Summary As the Assistant Bread Baker you are responsible for assisting in the operation and production of the bakery section of the kitchen. Responsible to create high quality products with the standard recipes of Bern's Steak House while maintaining quality standards and consistency of product. Assist in the production of high-volume demands. The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Baker Duties and Responsibilities • Work day-to-day operations of the bakery section of the kitchen., • Prepare a wide variety of goods such as breads and/or specialty menu items for Company Chef's request., • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants, and doughnuts, etc., • Ensure excellent quality of products., • Follows proper handling and right temperature of all food products throughout the entire shift., • Checks the quality of raw and cooked food products to ensure that standards are met., • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately., • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Must possess attention to detail., • Must work well with others and be a team player., • Ensures compliance with all applicable laws and regulations., • Must have the ability to multitask in a high-volume restaurant setting., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Must have consideration, respect to our guests and co-workers., • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high-pressure situations, • Knowledge of starters, cultures, and fermentation, • Knowledge of laminated doughs, • Basic understanding of grains and milling, • Possess professional disposition with good communication and interpersonal skills., • Ability to work a variety of shifts including weekends, holidays, and evenings. High school diploma required Experience: Minimum of 2 years of experience in baking with high volume food production. 2-year degree from an accredited university in Culinary Arts, or Hotel / Restaurant background is preferable but not necessary. Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 20% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Family Meal and/or $3 Discounted Meal per shift, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR XXEIvZ1wVB

Job Description The Pastry Chef maintains a commitment to guest service and ensures that safe and high-quality food service is provided at all times. All duties will be performed within the guidelines of the Resort policies and procedures, Internal Control Standards, and objectives. The ideal candidate has a culinary school certificate or related experience, and five or more years of experience in a similar environment. Candidates must have knowledge of facets of the Pastries and Baking department. Responsibilities * Oversees food requisition, storage, and product rotation * Prepares food using Club Kitchen standard recipes * Receives food requisitions and checks for quality and amount, assist storeroom personnel in quality control. * Oversees the care and cleanliness of kitchen equipment * Ensures that the stations are clean and that all food items are properly covered and stored at the end of shift * Maintains a high level of sanitation and safety per required standards * Follows all company policies, procedures, and standards regarding job duties, attendance, personal appearance and demeanor, etc. * Supervise, monitor, and follow up on all duties of Pastry Staff. * Monitor production and quality levels of all products. * Prepare all items according to set standards. * Ensure timely execution of all meal period and banquet functions. * Keep an open communication with both subordinates and superiors. * Plan and develop new desserts for restaurants, banquets, and special functions, i.e. weddings, special occasion celebrations, etc. * Scheduling and time keeping of staff. * Performs other duties as assigned Qualifications: * Culinary school or related experience * Five or more years of culinary experience in a similar operation * Previous experience in specialty chocolate and sugar sculpting * Previous experience supervising a staff of 3 or more employees * Origination and production knowledge * Knowledge of culinary department duties * Knowledge of kitchens and storage areas * Knowledge of the use, cleaning, and safe handling / breakdown of all equipment * Creative, innovative, and positive personality * Must be able to speak and hear, use close and distance vision, and identify and distinguish colors. Must be physically able to perform the duties of the job, which includes standing, walking, and moving through indoor and outdoor areas for extended periods; frequently lifting/carrying. Must be able to work an indoor or outdoor setting depending on event. Rate of Pay: $16 an hour Benefits: * Health Insurance * Dental Insurance * Vision Insurance * Life Insurance * 401(k) * Complimentary Bus/ Jolly Trolley Bus Passes * Free Associate Parking * Free Meal for every shift worked * Employer Provided Uniforms * 25% Discount in Resort Outlets * Hotel Discounts with OPL * Friends and Family Discount at Opal SandsThe company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Verizon - 7701 E Telecom Parkway, Temple Terrace, FL 33637 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Thursday and occasional Fridays, 5:00 am - 3:00 pm. More details upon interview., • Requirement: Experience preferred., • *Internal Employee Referral Bonus Available, • Pay Range: $25.00 per hour to $27.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1533302. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1533302 [[req_classification]]