Chef jobs in Florida - Page 5

Job Description Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping fruit, or preparing sauces), • General Understanding of pastries and piping skills, • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food is finished simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers Skills • Prepares a variety of desserts and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment., • Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, piping, etc., • Follows proper plate presentation., • Communicates well with others and is a great team player Qualifications • Must have night / weekend availability., • Must be able to stand for the duration of shifts, • Must be able to lift/push/pull up to 35 lbs., • Prior fine-dining experience preferred We use eVerify to confirm U.S. Employment eligibility.

Job Description About the Role: As a Pastry Cook with experience serving the Lake Buena Vista and Orlando areas, you will play a pivotal role in creating high-quality baked goods and desserts that delight guests and enhance their dining experience. Your expertise will contribute to maintaining the reputation of our establishment within the accommodation and food services industry by consistently delivering exceptional pastries that meet our standards of taste, presentation, and freshness. You will collaborate closely with kitchen staff and management to develop new recipes, manage inventory, and ensure compliance with food safety regulations. This role requires a balance of creativity and precision, as you will be responsible for both the artistic and technical aspects of pastry preparation. Ultimately, your work will directly impact customer satisfaction and the overall success of our culinary offerings in a fast-paced, dynamic environment. Minimum Qualifications: • Proven experience as a Pastry Cook or similar role in a professional kitchen environment., • Strong knowledge of baking techniques, pastry preparation, and dessert presentation., • Familiarity with food safety standards and sanitation practices., • Ability to work early mornings, weekends, and holidays as required in the hospitality industry., • Formal culinary training or certification in pastry arts from an accredited institution., • Experience working in a high-volume accommodation or food service setting., • Knowledge of dietary restrictions and ability to prepare gluten-free, vegan, or allergen-friendly pastries., • Strong organizational skills and experience managing kitchen inventory and ordering supplies., • Prepare and bake a variety of pastries, desserts, and baked goods according to established recipes and quality standards., • Develop and test new pastry recipes to keep the menu innovative and appealing to guests., • Manage inventory of baking supplies and ingredients, ensuring freshness and minimizing waste., • Maintain cleanliness and organization of the pastry kitchen in compliance with health and safety regulations., • Collaborate with kitchen and service teams to coordinate pastry production with overall meal service timing., • Train and mentor junior pastry staff to uphold quality and consistency in all baked products. The required skills in baking techniques and pastry preparation are essential for producing consistent, high-quality desserts that meet customer expectations daily. Food safety knowledge ensures that all products are prepared in a hygienic environment, protecting both guests and staff. Creativity and recipe development skills allow the Pastry Chef to innovate and keep the menu fresh and exciting, which is vital in attracting and retaining customers. Organizational and inventory management skills help maintain efficient kitchen operations and control costs, contributing to the profitability of the business. Strong communication and teamwork skills facilitate smooth collaboration with kitchen staff and management, ensuring timely service and a positive work environment.

Job Description We are seeking an enthusiastic and capable Pastry Cook to join our exceptional team of service leaders! Le Jardinier New York & Miami is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & Miami as well as within the Bastion Collection. Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York. Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department. Essential Functions and Responsibilities • Reports directly to the Pastry Chef and Sous Chef, • Leeds cooks when supervisors are not present., • Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product, • Must adhere to control procedures for cost/quality, • Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product, • Practice inventory controls, including the preparation of and pick up of item from the storeroom, • Stores all food in refrigerated boxes including covers, labels and dates, • Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations, • Maintains area in a clean condition at all times, • Will be required to work varying schedules that reflect the business needs of the hotel, • Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance., • Is polite, friendly, and helpful to all guests, management and fellow employees, • Attends all appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • Good knowledge of classical French desserts, chocolate handling and sugar work preferred, • Good knowledge on mixing techniques, recipe preparation, piping, cake building, decorating, • Good knowledge on mousses, custards and sauces, • Good knowledge on chocolate tempering, sculpting, and sugar working, • Comprehend and execute BEO'S, • Creation of amenities, • Able to handle pop up, • Strong knowledge on over night baking, • Knowledge on restaurant desserts, and desserts special, • Ability to work under pressure, handle multiple tasks and difficult situations, • Knowledge of operating all kitchen/pastry equipment, "mixers, tilt skillets, ice cream machine", • Basic mathematical skills, • Must be able to obtain Food Handler's Card, • Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds, • Ability to speak, read and write English

Job Description A SWEET Opportunity Join our team here at Earth + Sugar as a full-time Pastry Chef / Baker. Our shop is located in downtown West Palm Beach. Check out our site at to learn more! We are in need of a qualified and experienced Pastry Chef/Baker to join our dynamic and award winning confectionary and dessert studio. Our ideal candidate will be positive, self-driven, passionate, reliable, motivated and a team player. This is a full time position preparing fresh multi-tier cakes, pastries and desserts. The Pastry Chef/Baker must be experienced in preparing fresh cakes, pastries and desserts from scratch. The typical schedule for our Pastry/Baking team is Monday - Friday 7am - 3pm, with the flexibility to swap one week day for a Saturday if need be. Please note: This position does not involve cake decorating. Requirements: • Proven experience as a Pastry Chef, baker or relevant role, • Experienced working with ingredient limitations (ex. gluten free, allergies, sugar free, etc), • Ensure that all cakes, pastries & desserts produced in the studio meet the high quality of standards in conjunction with Earth and Sugar, • Diverse knowledge of sanitation protocols, baking preparation and techniques, • ServSafe, • Participate in the production and preparation of fresh cakes, pastries and desserts, • Apply company standards, protocols & procedures at all times, • Ensure that proper hygiene and safety of the station are according to the health department requirements, • Execute preliminary orders for the day, • Ensure that work area and kitchen equipment is at all times clean, organized and always fully stocked, • Must comply with all health and safety guidelines ● Competitive; Depending on experience with eligibility for overtime ● Paid Time Off Powered by JazzHR zAmZdB1ZO1

Job Description Job Summary: Three Oaks Hospitality is currently in search of skilled Pastry Cooks who possess the ability to prepare food with utmost precision according to the Pastry Chef's exact specifications. The ideal candidate should be able to efficiently set up stations for the pastry menu and assist the Pastry Chef with daily tasks. As a Pastry Cook, you will play an instrumental role in achieving our customer satisfaction goals and quality standards. Must have open availability to work nights, weekends, and holidays. Supervisory Responsibilities: • Work closely with the Pastry Chef and other members of culinary team to ensure a seamless integration of pastry offerings with the overall menu and dining experience., • Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists., • Cooks and prepare a variety of food according to production guidelines and standardized recipes., • Create fresh pastries/desserts on a daily basis., • Set up workstation with all needed ingredients and equipment., • Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods., • Ensure strict adherence to food safety and sanitation standards including proper storage, handling, and labeling of ingredients., • Check and ensure correct temperatures of kitchen appliances and food, and report issues to management., • Wash and disinfect kitchen area; set-up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures., • Monitor the quality of food prepared and portions served throughout shift., • 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 have the ability to multitask in a high-volume restaurant setting., • Must be in compliance with food hygiene and Health and Safety standards., • High school diploma or GED., • Valid Food Handlers Certificate., • Remain standing for extended periods of time., • Bending, squatting, and lifting up to 25 lbs. for short distances., • Ability to work with varying noise levels.

Job Description BASIC SUMMARY: • Working alongside management, the job summary includes to plan, organize and inventory all general merchandise items to ensure that the highest quality product is purchased at the best possible price and that orders are placed properly and received in a timely manner. Supervise general and food and beverage storerooms and receiving areas. Ensure that all deliveries are to specifications in accordance with receiving sheets, purchase orders, pricing and weights. Supervise the daily operation of the storeroom and shipping and receiving areas., • POSITION RESPONSIBILITIES:, • Manage the purchase of all food and non-food items through the company's key purchasing supplier and other key vendors., • Maintain internal controls over the requisitioning and issuing of items; develop and maintain purchase order system; direct the delivery of supplies to appropriate departments or storage areas; and ensure reports and records are updated and forwarded to the appropriate contact for payment, based on company policies and procedures., • Manage and maintain inventory levels; ensure month-end inventories are completed in a timely and accurate manner to ensure appropriate levels are maintained which minimize waste and maximize ration turnover of perishable items., • Assist with the development, documentation and implementation of inventory control processes and procedures., • Partner with Food & Beverage team members daily to make sure products are ordered in a timely fashion., • Collect, analyze and report data in an organized manner that substantiates controls that are in place and effective concerning inventory control., • Prepare purchase orders as required by GM, Food & Beverage and management in meeting the needs of the company., • Assist and communicate with external sources in the purchase of raw materials, equipment, tools, parts and other supplies., • Work closely with Accounts Payable, and the Controller and others in determining accuracy of receipt of goods and inventory levels., • Identify unacceptable receipt of goods and communicate with internal/external sources to return materials., • Review requisitions and consults with user departments/programs regarding requirements for the procurement of supplies including specifications, quantity, quality, costs and delivery dates., • Contact suppliers for information such as price, delivery dates and quality; selects suppliers, negotiates prices and delivery dates and places orders for a variety of components and supplies either by telephone, in person or electronically utilizing the computerized purchasing system, the Internet or other computerized software; and maintains related files and records., • Associates degree preferred in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major., • Minimum 3 years of purchasing experience in food and beverage, culinary or related professional area., • Proficient in MS Office utilizing technology to aid in business communication and efficiency., • Culinary, food and beverage experience required, minimum 2 years., • Chef-Tech software experience preferred., • Excellent time management and organizational skills., • Able to work independently and without supervision., • Excellent communications skills., • Ability to balance multiple projects and changing priorities., • Exceptional interpersonal skills., • Strong sense of urgency and good judgment., • Full and open availability to work days, nights, weekends and holidays., • Must schedule vacations during the off-season months., • PHYSICAL DEMANDS – ABILITY TO:, • Grasp, lift, push/pull, carry or transport up to 50 lbs., • Push/pull wheeled carts weighing up to 100 lbs., • Work extended hours in hot, noisy and sometimes close conditions., • Bend, stoop, kneel, and reach with hands and arms., • Stand for length of scheduled shift., • Express and exchange ideas by means of the spoken word accurately, loudly and quickly., • Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound. Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Schedule: • 8 hour shift, • Day shift, • Weekends as needed

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job Description Overview SEMINOLE CASINO HOTEL IMMOKALEE Hiring smiling faces and happy personalities! Only a 30-minute drive from Daniels & SR 82, a 25-minute drive from LaBelle, or a 40-minute drive from I-75 and Immokalee Rd. At Seminole Immokalee Casino and Hotel, we have 3 restaurants, 4 bars, 24/7 hours, no last call, the party never stops! *All employees eat free on shift in our dining room! *Weekly pay, bonus eligibility, and the best benefit package in SWFL! *Advancement and training opportunities galore, where 1 out of every 12 employees are promoted each year! In 2024 Seminole Gaming / Hard Rock International were selected as a US Best Managed company for the fourth consecutive year. Seminole Hard Rock ranked #20 of 500 Best Places to Work by Forbes in 2021. We believe in making “More in Paradise” for our guests that travel to us from all over the world. Come see why our team members stay for 7 years on average, experience our family environment, and positive and fun work culture! “Feel the Vibe” is one of our core values; does your current job offer all this and more?! With casinos and hotels in over 70 countries, this is your foot in the door to the Seminole Hard Rock family of companies, transfer anywhere in the world, Get In and Get Moving! OUR COMMITMENT TO SERVICE: We don’t have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn’t just a part of our mission statement at Seminole Gaming; it’s a commitment to each and every one of our current and future Guests. Responsibilities Responsible for scheduling employees. • Consults employees on daily responsibilities, following their progress in completing tasks time-frame allotted to ensure proper production., • Controls production levels in order to minimize waste and advising Chef of progress., • Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation., • Ensure all food is prepared in accordance with operation standards., • Interact with guest as much as possible to create a memorable experience., • Assist other line employees with daily responsibilities., • Strive to eliminate over-production and over-purchasing., • Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability., • Ensure that production and storage areas are maintained in accordance with city and state health department codes., • Promotes positive public/employee relations at all times., • Maintains a clean, safe, hazard-free work environment within area responsibility., • Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying, • appropriate managers of concerns and observations., • Demonstrate actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication., • Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations., • Perform other duties as assigned. Qualifications A minimum of five (2) years experience as a Sous Chef or restaurant Chef highly preferred. • Two (2) year culinary arts degree preferred but not required., • High volume work experience., • Must be able to analyze Food and Beverage data., • Proven ability to reduce food costs., • Must have strong administrative skills and computer skills., • Must be able to demonstrate and deliver a high level of service to our guests., • Have strong verbal and written communication skills., • Has ability to lead and develop a cohesive culinary team., • Can interface effectively with FOH staff to produce a positive guest experience. WORK ENVIRONMENT • While performing the duties of this job, team member is regularly required to stand, walk, and demonstrate high-mobility for a majority of the shift., • Will also regularly: speak and listen to internal and external customer directions or orders in an atmosphere of varying background noise; transit across surfaces that may alternate between carpeted and hard surfaces; walk through slippery surfaces and/or sloping floors or stairs; use hands to finger, handle or feel small objects such paper or cloth; and reach with hands and arms overhead and from side to side., • Specific vision abilities required by this job include close, distance, color, peripheral vision and depth perception. Will often transit between brightly lit and dimly lit areas, including flashing lights and computer or TV screens., • Position requires bending, lifting and carrying supplies and equipment up to 20 pounds, will be required to use, push and pull wheeled hand-carts or other equipment weighing in excess of 100 lbs., • Will regularly bend, stoop, kneel, and twist at the waist. May occasionally be exposed to bodily fluids, pet or service animals, and strong odors., • Will regularly be exposed to tobacco and other second hand smoke., • May occasionally use de-escalation techniques to resolve customer conflict., • Will be required to assist in customer evacuation in case of emergency. CLOSING The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen DISCLAIMER While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for Florida State University's Catering and Events. * Supervise and participate in the production, preparation, and presentation of all foods for Catering and Events as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. * Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage. * Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. * Ensure cleanliness and high sanitation standards are maintained at all times. * Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Two to three years? experience in a related culinary position., • Candidate will possess two to three years of post-high school education, preferably a culinary degree., • Advanced knowledge of the principles and practices within the food profession., • Experiential knowledge required for management of people and/or problems., • Excellent oral, reading, and written communication skills., • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends., • Experience of menu planning., • Dedication and self-motivation., • Good reliability and time keeping., • To work on own initiative or as part of a team., • Flexible approach to hours and duties. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Job Description Anticipate the personal needs of residents and execute all requests in a timely fashion. Be instrumental in creating a luxury environment and executing five star service exceeding expectations in customer service. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Acts as the owner/resident’s liaison between all aspects of the association., • Respect all owner/residents’ privacy, information, perspective, priorities, times, and resources., • Maintain a warm and friendly demeanor at all times., • Attends to owner/resident’s personal and domestic needs including, but not limited to: Escort to and from the unit; attending to (carrying) the owner/resident/resident’s belongings; packing and unpacking of luggage, groceries or other similar items; personal shopping for the owner/resident/resident as well as other various errands including but not limited to, post office, bank, dry-cleaner, take out food, and similar., • Accompany the owner/resident on outings if desired., • Responsible for the overall care of the owner/resident’s unit including the cleanliness and maintenance., • Preparation of unit for owner/resident arrival, including stocking all items the owner/resident may desire., • Responsible to launder, fold and iron, the owner/resident’s clothes as requested., • Responsible for the general upkeep and other housekeeping services as requested by the owner/resident., • May be called on to service the owner/residents beverage, snack and other simple requests., • Make reservations for dining, events or similar, ensuring that all necessary information is recorded properly., • Call and confirm reservations for special events, dining, youth activities, spa, fitness, and any other needed follow up for any events., • Arrange for special requests for owner/resident, to include airline reservations, ground transportation, hotel accommodations, tickets to major events, golf outings, tours, ordering and delivery of flowers and baskets, and any other services that would accommodate the owner/resident’s needs., • Resolve all owner/residents concerns promptly. If unable report to management immediately for assistance., • Conduct all services for the association as an ambassador - with integrity and in a professional manner at all times, • Approach all encounters with residents, guests, and fellow employees in a gracious, attentive, courteous, and service-oriented manner., • Establish relationships with local merchants and service providers as needed., • Take part in maintaining a clean working environment., • Maintain regular attendance in compliance with KWPM’s standards, as required by the employee handbook, scheduling, which will vary according to the needs of the Association., • Maintain the highest standards of personal appearance and grooming, which include but not limited to, wearing proper attire and approved uniform., • Maintain professional relationship with residents and guests- directly responsible for owner/resident satisfaction., • Maintain a clean and organized working environment- the Butler provides a lasting impression to all guests and residents of the Association., • Provides quality service to residents and guests. Employee reports directly to the Chef Concierge or in their absence directly to the General Manager of the community.. Competencies Positive attitude and good communication skills, with excellent grooming standards. Commitment to delivering a high level of customer service. Flexibility to respond to a variety of different work situations and ability to work on your own. Work Environment The work environment will be indoors and outdoors, depending on the needs of the guest. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type This is a full-time non-exempt position, average 40 hours a week. Will be required to come in for emergency situations. This schedule may change to accommodate the business needs of the property. Required Experience and Education • Bachelor’s degree in Hospitality Management, • Previous working experience as a Butler or Assistant Butler; minimum 3 years of experience., • Working knowledge with with computers and software used in an office environment., • Must be able to communicate well and convey information and ideas clearly., • Must be creative and enjoy creating a luxury lifestyle that is fun and safe for residents. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Nami Nori/Matsuyoi is looking for highly personable and energetic candidates with a passion for Japanese food.No previous Japanese culinary experience required.We will train the ideal candidates who are eager to learn more about Japanese ingredients and cooking techniques.Nami Nori is the first to s

Job DescriptionWith over 50 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, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry 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 an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills 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. 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 ABOUT FIDDLER’S CREEK Fiddler’s Creek is an award-winning, private, master-planned community featuring luxury residences and resort-style amenities in a tropical setting. The developer of Fiddler’s Creek is Naples-based Gulf Bay® Group of Companies, one of the largest privately-owned development companies in Florida. Our employees and contractors have a history of providing service at the highest level of hospitality with a strong sense of responsibility, loyalty, confidentiality, and ethics. Each individual possesses great initiative with a deep understanding of their individual role and a passion for the luxury club market. JOB OVERVIEW: Manage and optimize the cost in the food and beverage departments. Manage inventory, track food and beverage variances, implement strategies to reduce waste and spoilage. Prepare cost analysis and enhance profitability. KEY RESPONSIBILITIES: • Manage the purchasing of all food and beverage items. Ensure that the highest quality product is purchased at the best possible price. Ensure that orders are placed properly and received in a timely manner., • Supervise food and beverage storerooms and receiving areas and personnel. Ensure that all deliveries are to specifications in accordance with receiving sheets, purchase orders, pricing and weights., • Implement and oversee systems for tracking inventory, including stock levels and expiration dates., • Work closely with Accounting Department to ensure timely and accurately uploading invoices in our Accounts Payable system – Ottimate., • Develop and implement cost control procedures and policies for the Food and Beverage department., • Monitor and analyze food and beverage costs, including inventory management, purchasing, and recipe costing., • Prepare detailed reports on food and beverage costs, highlighting variances and providing actionable insights for improvement., • Collaborate with food and beverage teams to ensure adherence to portion control and waste management practices., • Conduct regular audits of inventory and supplies to ensure accuracy and minimize losses., • Assist in budget preparation and forecasting, providing input based on cost analysis., • Train staff in cost control measures and the importance of maintaining budgetary compliance., • Identify opportunities for cost reduction and efficiency improvements without compromising quality. QUALIFICATIONS AND OTHER REQUIREMENTS: • Associate’s degree in Food Service Management, Hotel and Restaurant Management, Hospitality, or related field is required. Bachelor’s Degree is preferred., • Minimum 3 years of purchasing experience in food and beverage, culinary or related professional area. Proven experience in cost control and inventory management within the food and beverage industry., • Experience with inventory management systems is required. Chef-Tech and/or Yellow Dog experience is preferred., • Intermediate knowledge of Excel is required, • Strong analytical skills with proficiency in data analysis and reporting tools., • Excellent attention to detail and organizational abilities., • Excellent time management and organizational skills., • Good communication skills and the ability to work collaboratively with diverse teams., • Able to work independently and without supervision., • Ability to balance multiple projects and changing priorities., • Must schedule vacations during the off-season months.

Job Description Job Title: Director of Food & Beverage Reports to: General Manager FLSA Category: Salary/Exempt Position Compensation: $120,000 - $140,000 Base Salary, plus Incentive Relocation: Relocation Assistance Available Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon Location: Quarry Beach Club 8975 Kayak Drive Naples, Florida, 34120 About the Club: The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest. Learn more about this award-winning Distinguished Club by visiting their website . Position Summary: The Director of Food and Beverage will be responsible for all the Club's food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include: • overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service., • Elevating the Club's wine program, • Developing and managing the food and beverage budget and financial performance., • Leverage, utilize, and train staff on the Club's Point-of-Sales system, Jonas. Essential Responsibilities: • Operational Leadership:, • Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness., • Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations., • Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences., • Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams., • Menu & Beverage Program Development:, • Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes., • Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members., • Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience., • Financial and Point-of-Sales System:, • Leverage the Club's Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends., • Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards., • Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements., • Team Leadership & Development:, • Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services., • Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service., • Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge., • Member and Guest Experience:, • Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere., • Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience., • Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members., • Event Management & Culinary Action Stations:, • Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly., • Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members., • Compliance & Safety:, • Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff., • Promote a culture of cleanliness, organization, and safety across the food and beverage operations. Qualifications: • Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night., • Bachelor's degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience., • Comprehensive Point-of-Sales system experience, preferably with Jonas Club software, including generating financial reports and creating graphical data visualizations., • Controlling labor costs., • Strong financial acumen in budgeting, forecasting, and cost and labor control., • Exceptional leadership and communication abilities, with a focus on team development., • Experience managing a wine club and developing engaging culinary action stations for events., • Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation. Club Benefits: • Great team in place that celebrates the unique Quarry Beach Club spirit., • Team events, fun holiday celebrations, and club-provided meals., • Clothing allowance and competitive dining allowance after the first year., • Group health insurance benefits., • 401 (k) retirement plan., • Paid Time Off – 3 weeks., • Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a BARTENDER to join our amazing team! Responsibilities: • Provide a high level of customer service and promote a fine dining atmosphere., • Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food, beverage, and dining programs., • Set up the bar with garnishes., • Polish all cups and glasses prior to service., • Serve residents and guest’s beverages as requested per recipes., • Takes and delivers accurate drink orders to residents and guests., • Charge all drinks accordingly., • Remove used glassware from bar area., • Adhere to Quality Enhancement standards and standard food safety practices., • Assist with preparation and execution of special events, banquets, and theme meals., • When applicable, acquaint new residents with menu options., • Clean, sanitize, sweep, mop and remove trash from the bar area as needed to maintain cleanliness., • Maintain inventory of all products., • Communicate resident likes and dislikes to Executive Chef for menu planning purposes and resident satisfaction., • Create a strong sense of teamwork and cooperation among all staff., • Attending Pre-Meal stand up held for all dining and kitchen staff., • One (1) year prior bartending experience required., • Basic reading, writing, and mathematical skills., • Strong communication and teamwork skills., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or team members., • Connect and help residents transition from home to community through thoughtful engagement at every level of interaction., • Able to build positive and strong relationships with employees, coworkers and residents., • Focused and dedicated to providing excellent customer service., • Able to handle multiple jobs and priorities., • Able to delegate and hold staff accountable efficiently and respectfully., • Must abide by Company uniform policy. We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years.

Chef Thomas Keller’s Surfside destination, The Surf Club Restaurant.In this role you will have the opportunity to learn and perform tasks for creating our fine dishes, all while maintaining our standards of food quality and cleanliness.Located within the Four Seasons Hotel at the iconic S

Job DescriptionDescriptionThe Systems Administration - Automation Specialist is responsible for the identification, creation and maintenance of client-side automation/scripting capabilities. This critical role will focus on how to automate common/repeatable tasks for internal and external clients. Key Responsibilities • Assist with identifying automation tools to continually build internal capabilities., • Administer client automation tools and processes, focusing on reliable and safe automation capabilities., • Identify and create scripts (C, python, etc.) to automate client-side processes (PW resets, account provisioning, etc.), • Develop and implement project plans, risk assessments and contingency plans, • Design and implement monitoring, configuration management and reporting functions that strive for a hands-off environment, • Assemble and distribute key operational reports for internal and external uses., • Work with HelpHub managers to assist in defining and documenting best practices and support procedures, • Carry out special tasks at Management’s direction., • Bachelor’s degree in computer science (or related area) preferred., • Demonstrated Expertise with Microsoft Active Directory, • Experience Managing PC’s within an enterprise environment, • IT Software Automation experience preferred (RES, Puppet, Chef or ther orchestration/CM tools), • One or all of the following scripting capabilities, including C and related languages, Python, Java, Shell, • Experience with Puppet or Chef a plus, • Application packaging within a corporate environment, • Strong communication and documentation skills, • Flexible and able to adapt to rapidly changing environments., • Must be organized and have the ability to manage projects of varying length, • Positive, self-motivated individual who can complete tasks independently., • Must be a team player

Job DescriptionDescription: Position Summary: Ensures the food service provided for the community meets and/or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations. Essential Functions: • Plans weekly menus in accordance with the community policies and procedures, and incorporates a variety of nutritional foods and foods in season, • Maintains an adequate inventory of foods and supplies from company approved vendors, • Continues to look for ways to improve and/or enhance the quality of the food service provided, • Prepares and cooks food in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences, • Ensures that food is prepared and served in an appetizing and appealing manner, • Assists in fostering residents’ independence with eating by taking the time to know the residents and providing adaptive equipment when needed, • Ensures that food is delivered on time, • Visits with the residents at each meal when able to ensure quality of service. Ensures that all concerns will be addressed, • Prepares food and coordinates food services for special community events when requested, • Encourages residents to participate in the food service program by providing a forum for their input and suggestions, • Maintains a clean, organized and safe kitchen environment, • Ensures proper storage and handling of food in accordance with infection control standards, • Participate in the recruitment and hiring of food service associates, • Participate in training of all associates, including food service associates, in safety issues, emergency situations, infection control and safe practices, • Supervises all food service associates ensuring adequate staffing meeting the needs of the community, • Ensures that all food staff abide by sanitation and safety regulations and perform their duties as required and expected, • Conduct regular performance appraisals with associates, • Ensure appropriate handling of on-the-job injuries as reported by associates, • Performs Manager On Duty responsibilities when assigned, • The ability to work in a safe and alert manner, • The ability to take ownership for associate’s safety and the safety of the residents, • Must disclose any medication that might impair associate’s ability to perform the job safely or competently. Non-Essential Functions: • Leads by example exhibiting the CORE Values through servant leadership, • Encourages teamwork and promotes company philosophy, • Attends required community meetings and participates Life Enrichment activities when able, • Completes all required courses in adherence with HRA University, • Is prompt and able to perform the required duties of the position on a regular, predictable basis, • Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent, • All associates are responsible for maintaining a safe and secure environment for all community residents Requirements: Qualifications/Skills/Educational Requirements: • High school education. Associates or Bachelor’s degree preferred, • Requires valid state certification as Certified Dietary Manager, • Minimum of one-year experience as a chef/cook, • Minimum of one-year experience with supervision or management, • Current food service sanitation certificate, • Experience with Microsoft Office and Outlook software preferred, • Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts, • Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations, • Knowledge of state food-handling and kitchen regulations, • Able to make independent decisions, • Able to seek out new methods and willing to incorporate them into existing practices when applicable, • Must possess a passion to work with and around senior citizens

Job DescriptionDescriptionCotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Cotton combines this diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments. Summary The Culinary Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have a vast amount of experience with back of the house operations and helping to create menu items for future events. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks. Key ResponsibilitiesMajor Responsibilities • Receives and reviews information from Director on contracted event., • Attends sight walk with Business Development team, • Completes Event Workbook, • Staffing (specific names), • Menu (submit to Katy Kitchen Manager for ordering), • Confirms all rentals, staffing and Third-Party vendors 48 hours before event., • In charge of rentals (Check out, Inventory, Collect after event, Inventory, Return), • Asset info (submit to Asset Manager for coordination), • Communicates all details in Katy Mtg., • Reviews Load Sheet with staff, • Point of Contact for Client at the time of event when BD is not present., • Project Manager Report submitted, • In charge of all staff at time of event, • Pre-Event huddle, • Review timeline, • Assign positions and tasks, • Final Walk 30 minutes before event starts, • Controls prep, coordination, and timing of food and beverage, • Communicates with staff concerning timelines., • Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc., • Oversees breakdown and clean up, • Final walk of completed event, • Bachelor’s degree preferred, • College Degree (preferred), • Valid Driver’s License, • Culinary training and/or certifications is a plus Experience:, • 10 years Chef experience or 15 years heavy kitchen operational management experience Knowledge and Skills:, • Food Cost, • Labor Cost, • Menu development and planning, • Cooperation and Teamwork, • Awareness, • Follow-through, • Sense of Urgency, • RV and mobile kitchen experience a plus., • Must be willing and able to travel for extended periods of time, • Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours Disclaimer: This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested. Equal Opportunity Employer/Veterans/Disabled. If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR (877) 511-2962 #culinary

Job DescriptionDescriptionCotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Cotton combines this diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments. Summary The Culinary Assistant Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have experience with back of the house operations and front of the house operations. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks. Key ResponsibilitiesMajor Responsibilities • Receives and reviews information from PM on contracted event(s)., • May be involved in site walks., • Completes load lists for events., • Trains kitchen staff/temporary labor., • Menu – Makes sure all ingredients are available and loaded., • Cross checks all rentals, staffing and Third-Party vendors 48 hours before event., • Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return), • Asset info (submit to Asset Manager for coordination), • Clearly communicates event details to upper management., • Reviews load sheets with staff., • Point of Contact for Client with the PM at the time of event when BD is not present., • Submits necessary reports timely and accurately., • Oversees and directs event staff., • Coordinates pre-event huddles., • Reviews event timelines with staff and management., • Supports PM with positions and tasks., • Final Walk 30 minutes before event starts., • Assists with control of prep, coordination, and timing of food and beverage., • Communicates with staff concerning timelines., • Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc., • Overseas breakdown and clean up., • Final walk of completed event., • Bachelor’s or Culinary degree preferred, • College Degree (preferred), • Valid Driver’s License, • Culinary training and/or certifications is a plus Experience:, • 3 years Chef experience or 5 years heavy kitchen operational management experienceKnowledge and Skills:, • Food Cost, • Labor Cost, • Menu development and planning, • Cooperation and Teamwork, • Awareness, • Follow-through, • Sense of Urgency, • RV and mobile kitchen experience a plus., • Must be willing and able to travel for extended periods of time up to 60 days

Job Description We are looking to add a Banquet Captain to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Benefits: • Health Insurance for qualified status, • Dental Insurance for qualified status, • Vision Insurance for qualified status, • Life Insurance for qualified status, • 401(k), • Complimentary Associate Parking, • Complimentary Meals for every shift worked, • 25% Discount in Resort Outlets, • Hotel Discounts with OPL, • Adhering to all property standards, polices and procedures, • Performing all guest contact in a cordial, efficient and professional manner at all times maintaining a commitment to guest satisfaction., • Marinating a cooperative team-like attitude in working with Supervisors and fellow employees to help achieve a wonderful experience for our guests., • Attend BEO meetings, as necessary, and discuss a plan of action with the Banquet Manager for all events., • Attends daily meetings with Banquet Manager to receive event assignments and discuss logistics., • Ensures all functions are posted correctly outside the Banquet meeting room., • Maintains constant contact with the Banquet Chef to ensure effective communication between food production and food service. Gives exact count of how many guests are present and advise of any service timing changes or alterations., • Inspects the Banquet room for assigned functions, making sure that all details reflect the BEO., • Check temperature, lighting and general cleanliness of event room., • Meets with Servers, Bartender and event staff to provide instructions and post daily side work., • Inspects table place-setting, table linen, chinaware and silverware for correct placement and conditions to ensure that all is clean, undamaged and attractive., • Responsible for proper setting of of buffet tables and other food service tables., • Supervises the handling, storage and security of all Banquet service equipment., • Sees that all scheduled events take place on time and according to BEO., • Makes contact with the host in charge of event to introduce him/herself and coordinate all final details of the event., • Informs Banquet Manager of any repairs needed related to service equipment., • Participates in Banquet staff training sessions with Manager., • High School Diploma/GED a plus but not required, • Previous Banquet Captain experience required, • Must be able to read and communicate in English to ensure guest satisfaction, • Must have AM & PM work availability, • Must be able to work weekends and holidays, • Previous guest service experience required., • Ability to work cohesively with co-workers as part of a team, • Must be able to stand and exert fast-paced mobility for entire shift., • Able to work quickly without compromising quality., • Excellent organizational skills and attention to detail. The 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.

Hamptons Aristocrat and Chef Society are known for delivering high-end private chef experiences, luxury event catering, and weekly prepared meal programs for discerning clients across the Hamptons, NYC, and Palm Beach. Assist chefs with kitchen setup and breakdown.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Sommelier The Sommelier’s job is to motivate & mentor staff’s wine knowledge, inspire & delight our guests with their wine service and commit themselves to fostering an environment of excellence in food, wine and service. Duties include: resolving guest issues, making menu suggestions, delivering food & drinks, describing the dishes to guests, recommending wine selections, overseeing service staff, monitoring guest satisfaction and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professional with excellent knowledge of food & alcoholic beverage selections and service standards. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: • Act with integrity, honesty, and knowledge that promote the culture, values of BOURBON STEAK and Mina Group., • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times, • Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture and standards of excellence., • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change., • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative., • Understand completely all programs, procedures, standards, specifications, guidelines and training programs., • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies., • Understand and perform job duties to the expectations of BOURBON STEAK and the restaurant Service, Food, Beverage and Wine manuals., • Recommends and sells wine to guests on the floor., • Responsible for inventory and maintenance of wine cellar. ▪ Oversees and assists the entire front of house team with all elements of service. Takes ownership of their station, knowing the names and preferences of their tables, greeting, seating, running, bussing, re-setting etc., • Executes and facilitates service in cooperation with other Sommeliers, Captains and managers. Facilitates the communication between the FOH & BOH., • Describes dinner features as needed, including menu changes and daily additions., • Follows through and communicates with Management team/Chef on VIP procedures and special requests., • Conducts continuous wine training with service team and provides complete training for all new hires., • Participate in Pre-Shift meetings and learn new menu items, presents changes to WBTG., • Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times., • Describes dinner features as needed (including changes and additions)., • Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have., • Liaise with server to ensure communication at all times about wants and needs of guests., • Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc., • Assists the Chef in expediting the food to the dining room., • Ensure that all food and products are consistently prepared and served according to the restaurant’s standards., • Maintain a clean, safe environment all times in the Dining Room and all service stations. Powered by JazzHR Xq6T5eK1ra

Job Description Cabot Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France. With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including: Cascata Golf Club and Rio Secco Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana. Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings. Cabot Citrus Farms Cabot’s first American property, Cabot Citrus Farms, is set across 1,200 acres of pristine natural beauty in the Central-West region of Florida, aptly known as the Nature Coast. Offering dramatic elevation changes, sandy soil, and rolling hills canopied by towering sand pines, palmetto trees, and century-old moss-covered oaks, the unique landscape is enchanting. With two 18-hole golf courses, one 10-hole course, an 11-hole par-3 course, and an unparalleled practice facility, Cabot Citrus Farms is the ultimate golf adventure. In addition to golf, the property offers luxury accommodations, real estate opportunities, elevated food and beverage experiences, and off-course activities that include a Sport Club, a fishing pond, and sports courts, with a Pool and Racquet Club coming in the future. Position Overview Joining Cabot Citrus Farms as the Line Cook, you will be an integral part of our culinary team, responsible for preparing and cooking high-quality dishes that delight our guests. This role requires a strong understanding of cooking techniques, attention to detail, and the ability to work efficiently in a fast-paced environment. The Line Cook will collaborate closely with the kitchen staff to ensure timely and consistent food preparation while maintaining the highest standards of food safety and cleanliness. Key Responsibilities • Prepare and cook menu items according to standardized recipes and presentation specifications., • Set up and stock stations with all necessary supplies and ingredients for service., • Monitor and maintain food quality, ensuring dishes meet taste and presentation standards., • Collaborate with the head chef and kitchen team to coordinate food preparation and service during peak hours., • Adhere to all health and safety regulations, including proper food handling and sanitation practices., • Assist in inventory management by tracking stock levels and reporting shortages., • Participate in training and development opportunities to enhance culinary skills and knowledge., • Contribute to a positive team environment by supporting colleagues and fostering collaboration. Qualifications • Minimum one year of experience in a culinary position or a culinary arts degree is required., • A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills., • A passion for food with exceptional work ethic and dedication., • Commitment to abide by all occupational health and safety standards., • Knowledge of and compliance with all Fire Safety Plans and Regulations., • Excellent communication, organizational, and interpersonal skills Working Conditions • Working in a hot, intense kitchen producing a significant volume of food., • Regular exposure to high temperatures from being outside, ovens, stovetops, and grills, particularly during peak service times., • Ability to stand for long periods, lift and carry heavy items (up to 50 lbs), and perform repetitive motions., • Strict adherence to health and safety regulations, including the use of personal protective equipment (PPE) like gloves and aprons. Benefits We offer a comprehensive benefits package, including: • Health, Dental, and Vision Insurance, • 401(k), • 10 Paid Vacation Days, • 5 Paid Sick Days, • 14 Company Holidays, • Maternity and Paternity Leave, • Complimentary Staff Lunch, • Early Earned Wage Access, • Golf Privileges, • Employee Discount Program If your values align with the Cabot vision, we welcome you to apply and join our amazing team that is building this one-of-a-kind property! Cabot Citrus Farms is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or any other legally protected status.

Job Description 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, an experience we call Deep South Italian. Changing the menu with the seasons, our team combine farm-fresh flavors to craft creative dishes that make it difficult to taste where Italian ends and Southern begins. NOW HIRING: • 5+ year of Prep / Culinary experience, • Previous casual dining restaurant experience., • Dedication to cooking, prepping and preparing the best possible food for our guests. Learn more about us at: We are an an Equal Opportunity Employer. We offer great restaurant culinary careers for prep cooks (concinero / cocinera / Jefe / Jefa) who have back of house preparation, cooking, chef / kitchen experience in a high volume restaurant environment.

Job Description Sous Chef Fast-Growing, High-Energy Concept Passionate about great food and leading a high volume kitchen? Were looking for a Sous Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. Whats in it for you: • Competitive pay + health benefits, • PTO + employee discounts, • (6) paid holidays, • Annual 2k dining allowance, • Huge growth potential with a thriving brand, • An elevated, team-focused culture What youll do: • Partner with the Executive Chef to lead kitchen operations, • Inspire and mentor BOH team members, • Ensure top-quality food, consistency, and presentation, • Maintain high standards for safety, sanitation, and organization, • Assist with inventory, ordering, and cost controls, • Keep the energy high and the kitchen running smoothly What were looking for: • 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.), • Strong leadership and coaching skills, • Passion for food quality and creativity, • Ability to thrive in a fast-paced, high-volume kitchen, • Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. =

Job Description OPENING SOON! Cheeky's is a neighborhood seafood restaurant and oyster bar opening soon along St. Petersburg's Grand Central District. A mix between a salty Old Florida fish shack and a classic New England oyster bar, with a menu of classic American dishes and something for everyone. We are excited to bring a fresh dining experience to the community, featuring a menu inspired by simple and classic American dishes, seasonal ingredients and bold flavors. Our restaurant is dedicated to creating a warm and inviting atmosphere where guests can enjoy exceptional food and service. Behind the bar we're shaking up classic drinks and serving frozen cocktails. Our wine list is full of small production and natural bottles. Light local beers on tap and a deep list of no & low alcohol drinks round out the menu. We're an easy-going spot with friendly service, good for the whole family. Grab a seat along our sidewalk patio for great people watching (dog-friendly too!) or in the dining room surrounding our horseshoe bar. As we prepare for our opening, we are looking for passionate individuals to join our team and help us set a new standard for hospitality in St. Petersburg. Cheeky's Culture: At Cheeky's, we take care of our people. We've developed an unusual company culture focused on creating an environment where talented people can thrive, lifting ourselves, each other and our guests. We achieve this with thorough and ongoing training in the core fundamentals and high-functioning teamwork across the entire organization. We all work to be the FACE of Cheeky's; Focus > Attitude > Care > Effort. If each team member wins in each of these items, everyone wins. CHEEKY'S IS HIRING LINE COOKS & PREP COOKS TO JOIN OUR TEAM! Join a kitchen team where creativity is encouraged and growth is guaranteed. Our line cooks and prep cooks are culinary professionals who combine technical excellence with collaborative spirit. This isn't just another kitchen position - it's an opportunity to shape the future of hospitality in Tampa Bay while joining a team-first culture that celebrates individual growth and authentic service. If you are a proactive team player with a strong work ethic, is detail-oriented, and have a passion for hospitality, we want to hear from you! Schedule Full-time, hourly position Five days per week Two consecutive days off Rotating holidays Flexibility for special events Team Responsibilities Teamwork is the essential element of your position at Cheeky's. Everyone is equally responsible for ensuring the experience of our guests is extraordinary. The words "no" and "it's not my job" are never to be used. There are no boundaries in these duties, in addition to the specific job responsibilities listed. Our cooks are critical to the overall team success, working to prepare items to be used for service. This is a great entry level position to sharpen your skills for a career in a professional kitchen. The cleanliness and maintenance of the restaurant is everyone's responsibility. Always check the floor, service stations, restrooms, etc. for debris and do not pass it by if you notice that something is needed. If you see something, say something! Compensation & Benefits • Starting at $18-25/hour based on experience, • Shift meals, • Quarterly bonus potential, • Paid time off after 6 months Our cooks lead busy stations during, before, during and after service with a close eye on consistency and quality. You'll have a great relationship with your Sous Chef and Executive Chef, who will provide clear expectations and support to exceed in this role. • Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats., • Preparing all foods as directed by the head chef and company standard., • Plating and garnishing meal items in accordance with the instructions provided by the head cook., • Collaborating with cooks to ensure that all given tasks are completed in a timely manner., • Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment., • Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift., • Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination., • Minimum 1-year cooking experience required, • Active Food Handlers certificate required, • High School Diploma or equivalent preferred, • Sound knowledge of food health and safety regulations, • Ability to work as part of a team and in a fast-paced environment, • Excellent communication and leadership skills, • Ability to stand and walk for prolonged periods, • Frequent reaching, bending, and stooping required to serve guests and perform side work., • Must be able to lift and carry items up to 25 pounds regularly, such as trays with food and beverages., • Ability to move quickly and efficiently between dining and kitchen areas., • Manual dexterity required for handling small items (e.g., glassware, silverware) and operating point-of-sale (POS) systems., • Work is performed in a fast-paced, indoor and outdoor environment that may include exposure to varying levels of noise and temperature changes. Cheeky's is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law. Must be eligible to work in the United States. NOTES This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

Job Description The Storeroom Clerk is responsible for the timely ordering, delivery, and stocking, re-stocking of items for Food and Beverage. Maintains the area clean and neat and ensures that the stockroom is compliant with all sanitation rules and regulations. Primary Responsibilities: • Beverage Stores, • Prepares all beverage requisitions for delivery by Storeroom Clerk., • Prepares beverage purchase orders with the assistance of the Storeroom Manager., • Prepares monthly stock count with the assistance of the Storeroom Manager., • Rotates, restocks, and maintains inventory to minimum/maximum standards as prescribed by the Storeroom Manager, • Maintains the orderliness and cleanliness of the beverage stores., • General Stores, • Prepares all general store requisitions and makes the deliveries to the appropriate department., • Prepares general store purchase orders with the assistance of the Storeroom Manager., • Rotates, restocks, and maintains the inventory to minimum/maximum standards as prescribed by the storeroom manager., • Maintains the orderliness and cleanliness of the general stores., • Receiving, • Assists the receiving clerk as deemed necessary, with the receiving and restocking of merchandise. This entails the rotation of stock, and cleaning of coolers and freezers as necessary to maintain the sanitation standards prescribed by the Storeroom Manager and Executive Chef., • Perform additional duties as assigned. Position Requirements: • Must be able to communicate in writing and verbally in English and be able to write legibly., • Must have a valid Florida Driver’s License to operate golf carts on the Island, • Solid understanding of health and safety regulations, • Basic math and recording abilities, • Excellent organizational skills, • Computer skills to include Email, Excel, and software specific to the performance of the job, • Excellent interpersonal skills Education/Experience: • High school diploma and or equivalent, • At least 3 months of stockroom or receiving experience or similar position is required, • Elementary knowledge of inventory controls and processes is required, • Elementary knowledge of Food Specifications, • Elementary knowledge of wine and ability to read labels, • Working knowledge of computer programs for entering data Physical Demands • Must be able to lift and maintain 50 lbs., • Work is performed in both an indoor/outdoor environment and is exposed to controlled/uncontrolled temperatures and conditions., • Work requires a high degree of physical activity, • Work required being either standing, bending, lifting, stooping, or kneeling for long periods of time, • Requires that the individual adhere to normal safety measures for lifting and bending Working Conditions: • Must be able to work a flexible schedule on weekends/holidays and evening hours as needed, • The work is done in a storage type facility, air-conditioned and well ventilated, • Normal safety precautions required, • Must wear non-slip shoes, • PPE equipment provided for the position This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, workload, rush jobs, emergencies, or technological developments) change.

Job Description About Mika: Mika is a refined, modern restaurant in the heart of Coral Gables by Michelin Star Chef Michael White, known for its curated culinary experience, exceptional service, and carefully selected wine program. We take pride in offering our guests not just a meal, but a memorable journey that celebrates food, wine, and hospitality at its finest. Position Overview: We are seeking a passionate and motivated Junior Sommelier to join our team. The ideal candidate is eager to learn, has a strong foundation in wine knowledge, and is committed to providing exceptional guest experiences. This role supports the Head Sommelier and collaborates with the service and culinary teams to enhance the overall dining experience through thoughtful wine pairings and education. Key Responsibilities: * Assist the Head Sommelier in managing and maintaining the wine list and cellar inventory * Recommend wines to guests based on preferences, menu selections, and pairing principles * Serve wine in accordance with proper etiquette and service standards * Educate guests and staff on wine offerings, regions, and pairings * Participate in regular tastings, staff trainings, and vendor meetings * Monitor wine storage conditions and ensure the proper care of inventory * Support service staff during floor shifts, contributing to a seamless and polished dining experience * Stay informed on wine trends, new producers, and vintages Qualifications: * 1–2 years of experience in a fine dining or wine-focused restaurant * Strong foundational knowledge of wines, regions, and varietals * Excellent communication and customer service skills * A genuine passion for hospitality and a desire to grow within the field * Certification from WSET or CMS (Level 1 minimum preferred) * Ability to work evenings, weekends, and holidays as needed * Professional demeanor and attention to detail What We Offer: * Opportunity to work in a dynamic, upscale environment * Ongoing training and professional development * Collaborative and supportive team culture * Competitive compensation and benefits * Opportunities for advancement within the restaurant and wine program Powered by JazzHR nWJcrO3Evo

Chef Evan Funke is a steward of Italian cooking traditions and culture.At Mother Wolf, he pays tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina.With Rome as the singular inspiration for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the

Job Description Butler Hospitality is looking for a full time Receiver and Packer for our food commissary to help service our food trucks located in Miami Beach! WE OFFER • Competitive Wages, • Health, dental benefits, and a 401k plan., • Uniforms & paid training, • Receive deliveries from all outside vendors, directing the driver to the proper location for each stack of products., • Perform occasional deliveries of prepared products to regional Butler hubs., • High School Diploma or GED or equivalent work experience., • Able to lift, push, and pull upwards of 50 lbs., • Valid drivers license and clean background check. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #LI-DNI Powered by JazzHR IlA7zS1P0X

Job Description Compensation & Benefits: Growth potential within an organization that offers competitive pay, benefit options including paid vacation, 401k matching and health insurance, and brand new, state-of-the-art equipment with an exceptional team-focused environment. Job Summary: Accurately and efficiently cook meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assume 100% responsibility for quality of products served., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment., • Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follow proper plate presentation and garnish set up for all dishes., • Handle, stores and rotates all products properly., • Assist in food prep assignments during off-peak periods as needed., • Close the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform other related duties as assigned by the Executive Chef or manager-on-duty., • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 40 pounds., • Be able to work in a standing position for long periods of time (up to 9 hours)., • Possess a basic understanding of health standards as they apply to the service industry.

Job DescriptionOur line cooks have a passion for food quality and excellence for our guests. Our staff spend their time making sure that every single plate is made to perfection for our guests. . We dont have customers, we have Guests. Unparalleled Service isnt just a part of our culture; its a commitment to each one of our current & future Guests and employees. Benefits & Perks: • Health Insurance - A Robust Group Health Insurance and Dental Insurance is available based on certain eligibility criteria., • Holidays Off - All restaurants are closed during major holidays, including Thanksgiving, Christmas, July 4th, Memorial Day, Labor Day, and Super Bowl Sunday., • Personal Time Off, Sick Leave & Flexible Schedules - We encourage our team members to take regular time off to maintain a healthy work-life balance., • Restaurant Discounts - Hourly employees plus three guests will receive 50% off total food and N/A beverage when you dine in at any Talk of the Town Restaurant. Managers will receive an exclusive dining card to dine each quarter., • Employee Recognition - Employee of the Month program and tenured employee recognition and gifts., • Direct Deposit - Payroll is paid by direct deposit and stubs will be emailed to the employees email., • Giving Back Monthly Round Up for Charity program at all Talk of the Town Restaurants to support local charities in our community., • Family Culture Environment - A family owned and operated company since 1974, it is our goal at Talk of the Town Restaurants to make each employee feel like family!Essential Functions:, • Set up station according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout shift., • Cleans and maintains stations in practicing good safety, sanitation, organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in station., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time.Skills and Qualifications:, • Passion for cooking and hospitality, • Understanding of professional cooking and knife handling skills., • Understanding and knowledge of safety, sanitation, and food handling procedures., • 2+ years' prep or line cook experience., • Ability to take direction., • Ability to work well in a team environment, calmly and effectively under pressure., • Commitment to quality service, and food and beverage knowledge., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat., • Prolonged periods standing and preparing and cooking food., • Must be able to lift to 25 pounds at times.

Job DescriptionBenefits/Perks • Competitive Compensation, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner according to Chef's guidance, • Be a self-starter, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is a plus, • Advanced knowledge of culinary techniques, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • Availability to work weekends and holidays when necessary.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • 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 (up to 10 hours).

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a Seasonal Cook III. ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property comprises a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. COOK 3JOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 3 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 3 must display a basic level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, Employees will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 1 years experience in the culinary field, 3. Ability to communicate in English with guests, co-workers, and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • Create a great team environment, where the diversity of the individual members is valued. Be there for your team., • Be passionately involved in the training and development of the group. It is our responsibility., • Understand and be the driver of the agreed culinary concepts, goals, philosophies, and food and beverage directions., • Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team., • Take ownership and initiate problem-solving opportunities. Follow up and hold yourself accountable at all times., • Be open to suggestions and criticize your own work performance, and be a leader and innovator in the industry., • Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow., • Find a way, be positive, utilize your experiences, and welcome challenging circumstances., • Basic knife skills – safe handling techniques, a basic understanding of cuts with speed and accuracy, and knife sharpening skills, • Introduction to cooking: cold food preparations and techniques, • Basic understanding of bulk food prep and scales of efficiency Equal Employment Opportunity - Drug-free workplace

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, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $20+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items, and set up allocated stations for the menu, as instructed by the Chef, and in compliance with standards. JOB DESCRIPTION RESPONSIBILITIES: • Set up and organize the station according to the restaurant’s fine dining standards., • Prepare all food items with precision and attention to detail, ensuring adherence to sanitation and timing requirements., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • Assist in maintaining the cleanliness and organization of the kitchen, walk-in coolers, and storage areas., • Take on additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • 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 (up to 10 hours).

Job DescriptionAre you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook III. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property comprises a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. COOK 3JOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 3 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 3 must display a basic level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, Employees will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 1 years experience in the culinary field, 3. Ability to communicate in English with guests, co-workers, and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • Create a great team environment, where the diversity of the individual members is valued. Be there for your team., • Be passionately involved in the training and development of the group. It is our responsibility., • Understand and be the driver of the agreed culinary concepts, goals, philosophies, and food and beverage directions., • Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team., • Take ownership and initiate problem-solving opportunities. Follow up and hold yourself accountable at all times., • Be open to suggestions and criticize your own work performance, and be a leader and innovator in the industry., • Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow., • Find a way, be positive, utilize your experiences, and welcome challenging circumstances., • Basic knife skills – safe handling techniques, a basic understanding of cuts with speed and accuracy, and knife sharpening skills, • Introduction to cooking: cold food preparations and techniques, • Basic understanding of bulk food prep and scales of efficiency Equal Employment Opportunity - Drug-free workplace

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: Food and Beverage Cooks work on a variety of stations in high-volume kitchen environments at The Betsy. Line Cooks are responsible for creating exceptional culinary experiences for the guests through preparation, cooking and food presentation. Responsibilities and Duties Include but Not Limited to the Following: • Adheres to all sanitation regulations and requirements and is responsible for the correct handling and preparation of all food items and equipment. Checks and ensures the correctness of the temperature of appliances and food., • Ensures that all products are stored properly in the correct location, always labeled clearly and placed on the correct fridge rack level., • Provides the highest and most efficient level of culinary hospitality service to The Betsy hotel guests., • Works at designated stations on the line as set by Sous Chef and, or Executive Chef., • Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station., • Checks supplies and prep lists and ensures all items are prepped in a timely fashion., • Replenishes service lines as needed and restocks and prepares the workstation for the next shift., • Ensures cleanliness, sanitation and organization of assigned work areas and efficiently puts away storage and prep items., • Prepares and plates food within The Betsy standard ticket time frame to meet Guest expectations., • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grinds and cooks meat and vegetables using a full range of cooking methods., • Responsible for preparing and cooking all food items by strictly following the recipe specifications and yield guide. Ensures all cooked items are in accordance to recipes, quality standards, presentation standards and food preparation checklist., • Washes and peels fresh fruit and vegetables. Capable of weighing, measuring and mixing ingredients to correct standard proportions per recipe card., • Able to operate kitchen equipment like a braising pan, baking ovens, stoves, grills, microwaves and fryers., • Communicates any assistance needed during busy periods and reports any incidents to the Sous Chef to ensure optimum service to guests., • Washes and disinfects kitchen areas, workstations, tables, tools, knives and other equipment., • Minimizes waste and maintains controls to attain forecasted Betsy food cost., • Reviews status of work and follow-up actions required with the Head Cook or Sous Chef before leaving., • Takes on a leadership role in the absence of the Head Chef and Sous Chef., • Assists in providing on the job training & development of new cooks., • Assists other Team Members in the kitchen when needed and performs any other tasks assigned by The Betsy hotel management., • High school diploma or equivalent., • Degree or certificate in culinary arts preferred., • Must meet Food Handler training and certification requirements., • Excellent understanding of various cooking methods, ingredients, equipment and procedures., • Able to work in a fast-paced environment with speed and quality., • Great personal hygiene and grooming standards., • Must speak, read, write, and understand English., • Ability to follow instruction., • Speaks with others using clear and professional language., • Detail-oriented., • Professional attitude is required., • Ability to work independently., • Excellent time management skills., • Works well with others., • Good communication skills are an asset.

Job DescriptionAbout Mika Mika is a fine dining restaurant led by Michelin-starred Chef Michael White, offering refined Italian-inspired cuisine in the heart of Coral Gables. We are dedicated to excellence, precision, and delivering an unforgettable dining experience. Position Overview The Line Cook is responsible for executing dishes to the highest culinary standards, maintaining consistency, and supporting the kitchen team during service. This role requires strong technical skills, attention to detail, and the ability to work efficiently in a fast-paced, high-end kitchen environment. Key Responsibilities * Prepare and cook menu items in accordance with Chef Michael White’s standards and recipes. * Maintain mise en place, ensuring readiness for each service period. * Uphold cleanliness and organization of station and kitchen areas at all times. * Follow proper food handling, safety, and sanitation practices. * Communicate effectively with the culinary team to ensure smooth service and timing. * Assist with inventory, stock rotation, and minimizing waste. * Adapt to feedback from chefs and continuously refine technique and execution. * Support teammates and contribute to a positive, professional kitchen culture. Qualifications * Minimum 1–2 years of experience as a line cook in a fine dining or upscale restaurant. * Strong knowledge of culinary techniques, knife skills, and kitchen equipment. * Ability to remain calm and focused in a high-pressure environment. * Excellent attention to detail and commitment to consistency. * Team-oriented with strong communication skills. * Flexible schedule availability, including evenings, weekends, and holidays. What We Offer * Competitive compensation. * Opportunity to work under the mentorship of a Michelin-starred chef. * Professional growth in a world-class culinary environment. * Be part of the opening team of one of Coral Gables’ premier dining destinations. Powered by JazzHR 7de5NxxXng

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • 0 to 2 years experience as a Line cook at a 4/5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate. (Preferred), • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize and follow through., • Ability to be a clear thinker, remain calm, and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line., • Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions., • Ability to work with all products and ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Check the printer at the work station; ensure that it is in working order and that there is enough paper available for the shift., • Prepare all menu items following recipes and yield guides, according to department standards., • Inform the Sous Chef of any shortages before the item runs out., • Inform F&B service staff of 86'd items and the amount of available menu specials throughout the meal period., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests., • Inform the Head Cook of any excess items that can be used in daily specials or elsewhere., • Maintain proper storage procedures as specified by the Health Department and restaurant requirements., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist Stewards in order to make clean-up a more efficient process., • Review the status of work and follow-up actions required with the Head Cook before leaving., • Successful completion of the Restaurant training/certification process., • Breakdown workstation and complete closing duties according to department standards:, • all food items to the proper storage areas., • Rotate all returned products., • Wrap, cover, label, and date all items being put away., • Straighten up and organize all storage areas., • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves., • Return all unused and clean utensils/equipment to the specified locations., • Ice down hot items from the steam table, so they cool quickly., • Turn off all equipment not needed for the next shift., • Assist with inventories as scheduled., • Assist in plating up Banquet hot meals as assigned., • Follow maintenance program and cleaning schedule., • Perform duties in other areas of the kitchen as assigned., • Work at off-premise functions., • Research new menu items., • Attend designated meetings (Line-up, monthly meeting, general session, e.g.)., • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description Get paid DAILY! We’ve partnered with Rain to offer you the ability to get 50% of your pay within hours of your shift every day! Neighborhood Restaurant Partners has been a franchisee of Applebee's for over 30 years and operates over 65 restaurants in the Southeast. Our restaurants are located in Southern Georgia, Southern Alabama and parts of Florida include the Panhandle, the greater Tampa Bay & Orlando areas and the Space Coast. AT NRP, we celebrate diversity, achievement and quality as we provide memorable experiences to our Neighborhood Guests and a place to belong for our Team Members. We're looking for Full Time & Part Time: * COOKS / KITCHEN TEAM MEMBERS Requirement: * All Cooks must be 18 years of age, or older. * Previous Cook / Kitchen / Professional Culinary experience strongly preferred * Must be eligible to work in the US If you have a commitment to creating the best quality food for our guests and the drive to succeed, we want to hear from you! What’s in it for you? We can offer you: • Competitive wages, • A great work atmosphere Applebee’s is a well established, full service restaurant concept that has growth opportunities for team We offer great restaurant culinary careers for line cooks who have back of house experience in a high volume restaurant environment. We're also looking for concineros / cocineras who have cooking, chef, saute cook or grill cook kitchen experience.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification preferrered but not necessary, • Knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds