Chef jobs in Jacksonville, FloridaCrear alertas

Job Description Pay $15.00/hour Full-time and part-time available At Camellia at Deerwood, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Camellia at Deerwood, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: • Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones, • Oversee daily kitchen operations, ensuring seamless execution of service and operational standards, • Ensuring consistent execution of bartaco's culinary standards across every dish and service, • Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality, • Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability, • Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment, • Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences, • Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 3 years of restaurant experience as an Executive Chef, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job Description Are you an Executive Chef who thrives on building culture? We’re looking for a leader to helm our kitchen—someone who will invest in our team's growth while ensuring every dish meets our exacting standards. You won't just run a kitchen; you'll shape its future! Executive Chef Benefits & Compensation: • Competitive Salary, • 5-day work week, • Attainable Bonus structure, • Opportunities for advancement, • Proven experience as a kitchen leader in a high-volume, upscale restaurant, • Ability to recruit, train, & motivate a culinary team, • Passion for food, culinary innovation, & creating memorable dining experiences, • Ability to thrive in a fast-paced, team-oriented environment, • Collaborative mindset to work closely with ownership, beverage director, and FOH leadership, • Expert-level experience with wood-fired and open-flame grills, • Stable job history with upward career progression, • Excels at managing multiple tasks while maintaining a keen eye for detail, • Solution-oriented and excellent collaborator, • Committed to continuous learning and personal development

Job Description Senior Hadoop Administrator Location: Jacksonville, FL IT Systems Engineers are responsible for monitoring, installation, configuration, administration, troubleshooting and maintenance of technology solutions. IT Systems Engineers provide technical support, troubleshoot problem and perform scripting/programming. The Hadoop Administrator provides leadership, mentoring and guidance in the following areas: 1. Hadoop System design, 2. strategy and vision, 3. Hadoop standards and best practices, 4. production support, 5. Unix scripting, 6. Hortonworks administration and, 7. Big Data techniques. The Hadoop Administrator is responsible for comprehending Hadoop architecture, design and maintenance as well as providing solutions through development, thorough testing and documentation. Required Skills / Qualifications: Bachelors degree with a major in computer science, accounting, business, healthcare, mathematics, or related field. Minimum 5 years of Hadoop administration and/or systems level experience. Experience with HIVE, Spark, Kafka, HBASE, Solr, Ambari, Ranger, Grafana, etc... Experience with open source configuration management and deployment tools such as Puppet or Chef and Shell scripting. Experience with DevOps tools like Ansible, cheff and HAProxy. Responsible for implementation and ongoing administration of Hadoop infrastructure Aligning with the systems engineering team to propose and deploy new hardware and software environments required for Hadoop and to expand existing environments Working with data delivery teams to setup new Hadoop users. This job includes setting up Linux users, setting up Kerberos principals and testing HDFS, Hive, HBase and Yarn access for the new users Responsible for setting up and manage kafka clusters on linux enronments. Performance tuning of Hadoop clusters and Hadoop MapReduce routines Screen Hadoop cluster job performances and capacity planning Monitor Hadoop cluster connectivity and security Responsible for performing Hadoop updates, patches, version upgrades when required Work with Vendor support teams on support tasks General operational expertise such as good troubleshooting skills, understanding of system"s capacity, bottlenecks, basics of memory, CPU, OS, storage, and networks Ability to communicate effectively with customers, peers and management and be able to handle multiple tasks at one time.

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

Job DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Franchise Business Partner is responsible for overseeing our sushi bars and Asian cuisine venues within local grocery stores and supermarkets. The Franchise Business Partner is responsible for training, daily operations, food safety, customer service and inventory management. We are looking for driven leaders with the ability to successfully communicate with a diversity of cultures and handle multiple responsibilities simultaneously. Duties & Responsibilities • On-site training and coaching in sales growth opportunities, daily operations, food safety, customer service and inventory management., • Maintaining Company standards of food safety and quality of products, • Monthly store visits and inspection, • Training staff for openings of all new locations, • Coordinate establishing proper permits and licenses, • Effectively and professionally represent the company brand; Use excellent communication and customer service skills to build strong business relationships with clients and employees; enforcing programs, operational policies, and procedures, • Leading and inspiring staff to be excellent leaders and team players, • Displaying strong individual and team work ethic, • 3-5 years of food related experience; Bachelor’s degree is a plus, • Must have a strong knowledge of food safety best practices and regulations, • Must be organized and display keen attention to detail, • Proficient in Excel and other Microsoft Office programs; Patient and willing to train others in excel, • Ability to lead in Company standards and best practices, • Ability to operate sushi bars and train others in proper operations, • Goal oriented and results driven Additional Information Hana Group, North America is an equal opportunity employer. $70,000 - $80,000 USD Annually

Job DescriptionBenefits: • 401(k) matching, • Competitive salary, • Free food & snacks, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off Location: San Jose Country club Reports to: Executive Chef Status: Full-Time About Us: San Jose Country Club is a premier private club, offering an exceptional experience to our members and their guests. Our kitchen delivers a variety of high-quality, freshly prepared meals to meet the needs of our diverse clientele. We are currently seeking an experienced and motivated Kitchen Supervisor to oversee daily kitchen operations, including creating innovative specials, expediting service, and maintaining the highest standards of food quality and safety. Position Overview: As a Kitchen Supervisor, you will play a crucial role in the smooth and efficient operation of the kitchen. You will work closely with the Executive Chef and kitchen staff to ensure all dishes are prepared to the highest standards. Your leadership will be essential in creating a dynamic, organized, and team-oriented environment. You will be responsible for creating daily specials, expediting service during busy periods, ensuring quality control, and maintaining kitchen organization. Key Responsibilities: • Supervise Kitchen Operations: Oversee all kitchen staff to ensure a smooth flow of food preparation, presentation, and service., • Create Daily Specials: Work closely with the Executive Chef to develop seasonal and creative daily specials that meet the preferences of our members while maintaining kitchen efficiency., • Expediting Service: Manage the pass and expedite orders, ensuring accuracy, timeliness, and consistency in every dish served. Ensure all orders are coordinated and served in a timely and professional manner., • Quality Control: Monitor food preparation, cooking, and presentation to ensure quality standards are maintained. Maintain the highest levels of food safety, hygiene, and sanitation in accordance with local regulations., • Staff Training & Development: Train and mentor kitchen staff on best practices, new menu items, and techniques to ensure high standards of food preparation and kitchen safety., • Inventory Management: Assist in managing inventory, ordering supplies, and keeping stock levels in line with kitchen needs, ensuring that the kitchen operates without interruptions., • Ensure Cleanliness & Safety: Maintain a clean and organized kitchen, including all cooking equipment, surfaces, and storage areas, and ensure proper sanitation practices are followed., • Collaboration & Communication: Foster positive relationships with other departments, including front-of-house staff, to ensure smooth communication and service delivery. Qualifications: • Proven experience as a Kitchen Supervisor, Sous Chef, or in a similar kitchen management role, preferably in a country club, hotel, or fine dining environment., • Strong knowledge of food preparation, kitchen safety, and sanitation standards., • Ability to create, develop, and implement specials that meet the expectations of members., • Excellent leadership, organizational, and communication skills., • Ability to thrive in a high-pressure, fast-paced environment while maintaining attention to detail., • Strong time management skills with the ability to prioritize and multitask., • Culinary degree or equivalent experience preferred., • Ability to work flexible hours, including evenings, weekends, and holidays. Benefits: • Competitive salary, • Health, dental, and vision insurance, • Paid time off, • Retirement savings plan, • Staff meals, • Opportunities for professional development and growth If you are passionate about culinary excellence, leading a talented team, and creating memorable experiences for our members, we encourage you to apply and join our team at San Jose Country Club.

Job Description Summary: A Catering Manager plays a crucial role in ensuring events run smoothly by handling food preparation, service, and setup. Their responsibilities typically include: * Setting up and tearing down catering events, including arranging tables, chairs, and food stations. * Preparing and serving food according to menu specifications and dietary requirements. * Delivering catering orders accurately and on time. * Maintaining cleanliness in dining and serving areas. * Providing excellent customer service by assisting guests and addressing inquiries. * Adhering to food safety standards and sanitation guidelines. * Catering Contacts list preferred with a list of clients * Experience Required * You will be responsible for running a business inside of a business * Driver's License required Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSalary: $42,000 - $47,000 PROFESSIONAL DEVELOPMENT COORDINATOR DIVISION: Education and Career Development Services POSITION TITLE: Professional Development Coordinator REPORTS TO: Program Manager of Continuing Education DIRECT REPORTS: None STATUS: Exempt LOCATION: In-Office/Hybrid Jacksonville, FL Remote if applicable SALARY: $42,000-$47,000 Interdepartmental Collaboration: This role involves close collaboration with ACF staff and volunteers, as well as specific committees. Position Summary: The Professional Development Coordinator is responsible for (1) maintaining ACF competitions, working in conjunction with host sites, the committee, and processing year-round competitions. (2) working as a team with chef certifications. (3) providing administrative support to ensure all aspects of the department programs are completed in a timely manner (4) ensuring open communication and excellent customer service to all stakeholders involved, both internal and external. This individual must possess strong administrative, computer and organizational skills, and be adept at prioritizing and managing multiple tasks simultaneously. Strong attention to detail, customer service, as well as verbal and written communication skills are necessary. Key Responsibilities: Processing culinary competition applications, organizing orders, and maintaining the competition records. Provide support and inner workings of the certification program, including applications, and member support. Working with members to provide high quality support. Other departmental duties as assigned. Educational Requirements: A minimum of a 2-year associate degree or a track record of relevant job experience that showcases your passion and capability. Exposure to hospitality/culinary industry preferred. Involvement in competitions and certification is a plus. Experience Requirements: Minimum of two years of admin work is preferred. Experience in culinary is preferred. Public speaking experience; must be able to communicate professionally, effectively, and diplomatically. Skills and Traits: Strong skills in using project management tools. Strong organizational skills, attention to detail and ability to establish, monitor, and meet timelines. Good communication and interpersonal skills capable of maintaining strong relationships. Able to communicate professionally, effectively and diplomatically. Must work well under pressure with demonstrated ability to multi-task, prioritize and manage competing deadlines. Must be able to work independently, as well as in a team environment. Competent decision maker. Desired Traits: Honed interpersonal and time-management skills Collaborator Positive Problem solver Proactive Work Environment: This position is an in-office/hybrid position with the option of three days in the Jacksonville, FL office. Limited travel may be required. The ACF is not just a workplace; it's a drug-free and smoke-free community of culinary enthusiasts.

Job Description Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1496788 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description Take the next step in your career with Chartwells K12 as a School Nutrition Manager (Registered Dietitian) in Jacksonville, FL! • Location: Duval School District, • Schedule: Fully Onsite, Monday – Friday. No Weekends!, • Requirement: Must be a Registered Dietitian with CDR with 3+ Years of Experience, preferably in K12 schools, food service or similar setting., • Position Details: Lead menu planning for the district, food allergen management, and plan engaging nutrition and wellness events in the district., • Salary: $80,000-90,000 per year, depending on experience., • Perks: Relocation Assistance Available (if moving over 50+ miles) With Compass Group and Chartwells, your benefits go beyond the basics! We go the extra mile for our Dietitians with benefits designed to support education, career growth, and professional success: • Career Advancement – countless opportunities in various career paths in food service, campus dining, K12, clinical, long-term care and more!, • Free CEUs – Available on our internal training site. At Compass Group, we prioritize your well-being, work-life balance, and career growth with a comprehensive benefits package: • Health & Wellness – Medical, Dental, and Vision plans for you and your family, • Financial Security – Life Insurance, AD&D, and Disability coverage, • Retirement Ready – 401(k) and retirement plans to invest in your future, • Time Off – Vacation, Sick and Holiday Pay (varies by site/state), • Exclusive Perks – Shopping discounts, commuter benefits, and more, • Wellness & Support – Employee Assistance Program, FSAs, and health programs, • Protection Plans – Identity Theft Protection and Pet Insurance Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Chartwells K12 is seeking a motivated, passionate, and experienced Nutrition Manager (Registered Dietitian) to join the leadership team at its largest client, Duval County Public Schools. As the senior dietitian and wellness ambassador, the Nutrition Manager will lead the wellness department while collaborating with operators on strengthening the culture of helping kids stay Happy & Healthy. The Nutrition Manager will be the owner of the menu development, responsible for the compliance of USDA K12 nutrition guidelines and with respect of the client expectations. Specifically, the Nutrition Manager will work closely with the Executive Chef and Supply Chain department to identify compliant and innovative menu items, develop new recipes, and build cycle menus that will drive student participation. Additionally, the Nutrition Manager will participate in senior leadership meetings, play an active role in educating internal teams on company protocols related to risk management of food allergies and special diets, conduct on site visits for the purpose of quality control, engage with students and assess programming opportunities. The Nutrition Manager will interact and build relationships with several stakeholders in this high-profile, high-volume account: client, principals, students, peers, vendors, etc. Key Responsibilities: Understands and promotes Company food philosophy, sustainability commitments, and nutrition programs. Develops, implements, and/or tracks effectiveness of corporate nutrition and wellness programming taking into account current dietary recommendations and trends, overall account profiles, and client needs. Leads team projects related to the growth of nutrition and health. Plays an active role in educating internal teams on Company protocols related to risk management of food allergies and special diets. Plays lead role in roll-out and maintenance of guest-facing nutrition communication programs. Participates as member of national nutrition team encompassing RD/corporate meetings and activities, new account sales, account retention, communication regarding activities, new programs, and new account openings. Conducts site visits for purpose of quality control of nutritional program, nutritional standards, on-site nutritional support (meeting with students, clients, etc.) and on-site programming. Maintains accurate and up-to-date knowledge of nutrition topics related to food service, college student health and wellness. Communicates to team regarding industry’s nutritional trends. Qualifications: Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) required. Licensed by the State Dietetics Licensing Board in states where applicable required. Master’s degree preferred. Minimum of five (5) years of Dietitian professional work experience required. Contract food service, schools, college and business environments strongly preferred. General Hospitality knowledge and interest in sustainability and sustainable food practices. Requires strong public speaking skills and ability to plan and deliver audience-appropriate presentations for guests, clients, internal teams, and/or potential clients. Must learn and become proficient in using company nutrient analysis software. Working knowledge of Excel, Word, Power Point, nutrient analysis software and social media. Apply to Chartwells Schools today! Chartwells Schools is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1426317 Chartwells K12 JILLIAN SERIGNY [[req_classification]]

Job Description About The June: Opening winter 2025, The June is Jacksonville’s newest Private Membership Club where exclusive access is oriented by an approachable spirit - a consciously cultivated community connecting people of different ages, backgrounds, professions, and identities. Led by a world-class team of operators, designers and hospitality experts who have owned, developed and operated some of the most iconic hospitality projects in the world, the June is committed to adding value to our members lives through Community, Hospitality, Design, and Unique Experiences. Duties and Responsibilities · Act as the primary supervisor when the Chef de Cuisine is out of the kitchen · Act as the primary supervisor for pastry sous chefs, line cooks and prep team; including prep, training, coaching and disciplining · Lead assigned station to ensure that all line cooks are preparing and plating the dishes properly · Assist in managing the financials to ensure a profitable business. i.e. food cost and labor cost · Taste the daily mise en place to ensure proper seasoning and quality · Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with the Department of Health and restaurant guidelines · Maintain the Hazard Analysis Critical Control Point (HACCP) procedures and documentation focusing on data entry and daily upholding of standards · Work in conjunction with the Chef de Cuisine, Pastry Sous Chef and Porter/Stewarding team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards Menu Development · Support the Chef de Cuisine with the r&d of new dishes · Assist in writing and costing recipes for each dish · Develop new techniques for each dish as they become necessary Team Management · Assist the Chef de Cuisine with the hourly schedule. This is inclusive of schedule changes and time off requests · Assist with corrective action forms and termination forms · Assist with hiring and informing the team of new hires · Collaborate with the General Manager and dining team to maintain symbiotic training. This includes coaching, menu go-live quizzes and formative development/demonstrations on plate drops, menu verbiage, discussion that are accompanied by attendance of pre-shift and post shift meetings. Requirements Qualification Standards · Michelin-Star/Fine Dining Restaurant Experience Preferred · 3+ years management role · Food Safe Certified · Strong Oral, Written, and Interpersonal Communication Skills · Advanced Leadership and Mentor Qualities · Advanced Knife Skills · Ability to Read, Follow, and Teach Recipe Standards · Ability to Work Independently and Coordinate Multiple Tasks · Experience Within Multiple Variations of Cooking Styles and Techniques · Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency · Ability to Lift and Carry up to 50 LBS · Ability to Stand for Extended Periods of Time Required Skills · Leadership · Team Coordination · Training and Development · Financial Management · Quality Control · Organizational Skills · Recipe Development · Problem Solving · Time Management · Adaptability · Mentoring · Communication · Attention to Detail · Training Skills Core Values · Respect · Responsibility · Trust · Integrity · Teamwork · Consistency · Communication Benefits • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description We are seeking an accomplished Sous Chef to assist the kitchen of our Southern fine dining restaurant. This role is ideal for a disciplined, creative chef who respects Southern culinary traditions while executing refined, modern cuisine at the highest level. The Chef de Cuisine will be responsible for day-to-day kitchen leadership, culinary execution, and team development, while collaborating closely with the executive chef, ownership and senior leadership to uphold our standards of excellence. Responsibilities: * Execute and evolve a Southern-inspired fine dining menu with consistency and creativity * Maintain the highest standards of food quality, presentation, and flavor * Train, mentor, and develop a professional kitchen team * Oversee ordering, inventory control, food cost, and labor management * Enforce food safety, sanitation, and health department compliance * Collaborate on seasonal menus, specials, and tasting events * Foster a culture of accountability, respect, and pride in craftsmanship Qualifications: * Proven experience as a Sous Chef, or comparable leadership role * Strong background in Southern cuisine and/or fine dining environments * Exceptional organizational and leadership skills * Ability to thrive in a high-standards, high-volume service setting * Strong financial acumen with food and labor cost controls * Passion for mentoring young chefs and building strong teams Qualifications: * Competitive salary commensurate with experience * Growth opportunity within a respected, growing restaurant group * If you are a chef who values tradition, precision, and leadership—and takes pride in delivering memorable Southern cuisine—we would love to hear from you. * Creative input and menu influence * Supportive ownership and leadership team * A professional kitchen culture focused on excellence and sustainability Company DescriptionLocal, fast-growth hospitality professionals managing 9 restaurant locationsLocal, fast-growth hospitality professionals managing 9 restaurant locations

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: • Excellent earning potential, • Attainable monthly bonus program, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred, • Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: UF Health Jacksonville - 655 West 8th Street, Jacksonville, FL 32209. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday Hours and days may vary, including weekends and holidays. Further details upon interview., • Requirement: Previous catering and/or culinary experience required., • Pay Range: $18.00 per hour to $23.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionOpen Now in Jacksonville. Chefs Matthew and David Medure are taking their culinary skills to Mayo Clinic. Medure Brothers Culinary Concepts opened M Brothers at Mayo, a 220-seat, 7,000 square foot upscale-casual restaurant at the medical centers Southside campus on San Pablo Road. The restaurant includes full-service dining plus full-service bar, and coffee shop plus a grab-and-go area. The sit-down restaurant is open both to hospital visitors and the general public. We are seeking an experienced Sous Chef to partner with our executive chef, help lead and inspire team members in the day-to-day operations of our kitchen and ensure all food served meets the highest quality standards. We are looking to grow our company and leadership teams with positive high energy enthusiastic, like-minded people who share our passion for Quality without Compromise and a culture of hospitality, kindness, respect and care. Primary Responsibilities: • Manage all activities in the kitchen including food production, preparation and service, • Develops kitchen team members through hands-on training, motivation and mentorship, • Ensure that food products, presentation and plating are of the highest quality and are prepared to serve in a timely manner, • Assure adherence to all standards of food quality, preparation, recipes and presentation in conjunction with our specifications, • Documenting on-hand inventories and placing orders while balancing quality with cost of goods and profitability, • Educate team members on safe work behaviors and maintaining a safe and sanitary work environment, • Inspect all food preparation and cooking equipment on a timely basis to ensure they are kept clean, sanitary and in good working orderQualifications and Skills:, • Ability to create an environment of respect, teamwork, pride and quality with compromise, • Formal culinary training or associate degree in culinary arts preferred (not required), • 3-5 Years cooking experience in an upscale-casual restaurant and experience in a culinary leadership role preferred, • Strong communication skills and leadership qualities, • Experience managing inventories and placing food orders, • High standards for cleanliness, health, safety and sanitation, • ServSafe food manager certifiedBenefits:, • Competitive salary, • Employment with a stable and growing company, • Health benefit package (with employer contribution), dental, vision & life Insurance, • Paid vacation / PTO, • Full Service restaurant closed on Sunday, • Closed major holidays, • Food Discounts at all Medure Brothers Culinary Concepts Restaurants

Job Description About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. We offer rewarding career opportunities that include: • Competitive wages, • Access to wages before payday, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer matching, • Paid training, • Opportunities for advancement, • Meals and uniforms Responsibilities: • Provide supervision to dietary/kitchen team and supporting the Executive Chef, • Assist in controlling food costs, • Assist in maintaining controls and security of all food items and supplies in storage, • Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating, • Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items, • Record and maintain Food Safety Equipment Records and Food Safety Temperature Records, • Two (2) years’ Sous Chef experience, • Supervisory experience preferred, • Must maintain current Food Services Sanitation certificate, • Associates Degree in Culinary Arts preferred, • Competent in organizational, time management skills, • Must demonstrate good judgment, problem solving and decision making skills EOE D/V

Job Description About The June: Opening winter 2025, The June is Jacksonville’s newest Private Membership Club where exclusive access is oriented by an approachable spirit - a consciously cultivated community connecting people of different ages, backgrounds, professions, and identities. Led by a world-class team of operators, designers and hospitality experts who have owned, developed and operated some of the most iconic hospitality projects in the world, the June is committed to adding value to our members lives through Community, Hospitality, Design, and Unique Experiences. Requirements Duties and Responsibilities · The Chef de Cuisine will work closely with the Executive Chef to properly execute the culinary vision of the Ownership by overseeing all aspects of the kitchen operations. This includes high level organizing, planning, cost controls, and leading the Sous Chef team and line level partners while actively teaching and coaching current and future hourly staff. · Ensure kitchen operations can run smoothly and efficiently with a mind toward Member and Guest, as well as partner experience. · The Chef de Cuisine responsibilities also include leading the back of house team in preparation, set up and execution of each day’s services, coordination and execution of events. · The Chef de Cuisine will lead the daily operations, with a focus on systems, organization and finances. · Demonstrate a proactive awareness of seasonal ingredient changes and assist in the development and maintain menu changes in a timely and relevant manner directed by Executive Chef. · Participates in weekly financial performance review with department heads. · Is present in the kitchen and actively participates in both production and managing the culinary team while overseeing and maintaining a smooth professional service for all meal periods with a mind toward Member and Guest, as well as partner experience. · Developing, teaching, and maintaining all recipes and techniques · Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed with a sense of urgency. · Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency. · Oversees scheduling and inventory work within a set budget. Maintains labor cost, overtime, food cost, waste control and profitability. · Meeting with and coordinating with both front and back of house managers to be aligned to the overall goals and objectives of the restaurants and outlets. · Attends all meetings and communicates clearly to the culinary team on all upcoming events. · Work with FOH and other leadership to run an efficient, cohesive business. · Maintain DOH food safety standards ensuring Satisfactory conditions at all times. · Maintain complete knowledge of and compliance with all Health & Safety, company employment policies/service procedures/standards as these relate to the kitchen and culinary team. · Maintain all kitchen equipment and follow up for any repairs needed. · Ensure all culinary recipes and materials are up to date and accurate including inventory and training materials. Qualification Standards · Michelin-Star/Fine Dining Restaurant Experience Preferred · 5+ years Management Role with Prior CDC Experience Required · Food Safe Certified · Experience with a Dedication towards French Cuisine · Strong Oral, Written, and Interpersonal Communication Skills · Advanced Leadership and Mentor Qualities · Advanced Knife Skills · Ability to Read, Follow, and Teach Recipe Standards · Ability to Work Independently and Coordinate Multiple Tasks · Experience Within Multiple Variations of Cooking Styles and Techniques · Strong Knowledge of Cooking Methods, Ingredients, and Kitchen Equipment · Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency · Ability to Lift and Carry up to 50 LBS · Ability to Stand for Extended Periods of Time Required Skills · Leadership · Team Coordination · Training and Development · Financial Management · Quality Control · Organizational Skills · Recipe Development · Problem Solving · Time Management · Adaptability · Mentoring · Communication · Attention to Detail · Training Skills Core Values · Respect · Responsibility · Trust · Integrity · Teamwork · Consistency · Communication Benefits • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description About The June: Opening winter 2025, The June is Jacksonville’s newest Private Membership Club where exclusive access is oriented by an approachable spirit - a consciously cultivated community connecting people of different ages, backgrounds, professions, and identities. Led by a world-class team of operators, designers and hospitality experts who have owned, developed and operated some of the most iconic hospitality projects in the world, the June is committed to adding value to our members lives through Community, Hospitality, Design, and Unique Experiences. Description The Sous Chef has a key role in the support of the Executive Chef, Executive Sous Chef, and Chef de Cuisine in the daily operations of the business and all outlets. This position is integral to the upper management of the culinary team and significantly contributes to the build and vision of the business and its standards. Strong communication and organizational skills are essential as is a commitment to excellence in all aspects of the role. Duties and Responsibilities · Collaboration on Menu Development: Work alongside the culinary team for menu research and development, ensuring alignment with culinary trends. · Support Kitchen Leadership: Assist the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative environment. · Act as Primary Supervisor: Step in as the primary kitchen supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations. · Food Production Oversight: Maintain high standards for food production and quality control, ensuring consistency in every dish served. · Compliance with Health Standards: Ensure adherence to Department of Health protocols, providing training and oversight to kitchen staff. · Leadership of Station Chefs: Guide and support station Chefs in food production and kitchen setup, fostering a cohesive team environment. · Human Resources Support: Assist in the hiring, disciplinary actions, and termination processes of kitchen staff, contributing to a positive workplace culture. · Cost Management: Collaborate with the Purveyors and kitchen management to ensure accurate costing of menu items and standardization of recipes to maintain profitability. · Financial Oversight: Help manage kitchen financials, focusing on food and labor costs to ensure a profitable operation. · Staff Training and Development: Partner with the dining room management to schedule and train with up-to-date manuals, menu descriptions/alterations. · Menu Knowledge and Service Standards: Ensure comprehensive knowledge of menu items, recipes, and allergens while upholding service standards and company procedures. · Daily Kitchen Maintenance Oversight: Assist in overseeing daily maintenance of kitchen equipment and cleanliness to ensure a safe and efficient workspace. Requirements Qualification Standards Michelin-Star/Fine Dining Restaurant Experience Preferred · 3+ Years of Experience, Prior Sous Chef Experience Required · Food Safe Certified · Strong Oral, Written, and Interpersonal Communication Skills · Strong Leadership and Mentor Qualities · Advanced and Precise Knife Skills · Ability to Read, Follow, and Teach Recipe Standards · Ability to Work Independently and Coordinate Multiple Tasks · Experience Within Multiple Variations of Cooking Styles and Techniques · Strong Knowledge of Cooking Methods, Ingredients, and Kitchen Equipment · Ability to Adapt, Evolve, and Anticipate Decisions with a Sense of Urgency · Ability to Lift and Carry up to 50 LBS · Ability to Stand for Extended Periods of Time · Strong Computer Skills, Including Microsoft Office, Microsoft Excell, and Outlook Required Skills · Leadership · Team Coordination · Training and Development · Financial Management · Quality Control · Organizational Skills · Recipe Development · Problem Solving · Time Management · Adaptability · Mentoring · Communication · Attention to Detail · Training Skills Core Values · Respect · Responsibility · Trust · Integrity/Humility · Teamwork · Consistency · Communication Benefits • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description Breezy Inc in Jacksonville, FL is looking for one sous chef to join our 21 person strong team. We are located on 1402 San Marco Boulevard. Our ideal candidate is self-driven, motivated, and reliable. Benefits • We offer many great benefits, including free early access to your pay through Homebase. Responsibilities • Supervise line cook, prepcook and kitchen staff, • Help train, mentor, and discipline kitchen employees Train and develop cooks to company standards • Create new dishes and menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards • Help with scheduling kitchen staff, • Inspect work stations for cleanliness, • Conduct weekly inventory Oversee daily prep and cooking Qualifications • Experience working as a sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Now Hiring for a New Restaurant Opening Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time off annually, • 401k + company match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job Description • We are hiring immediately for part time CASHIER/FOOD SERVICE WORKER positions., • Location: Chartwells - 1055 Kingman Avenue, Jacksonville, FL 32207. Note: online applications accepted only., • Schedule: Part time schedule. Monday - Friday, 8:00 am - 2:00 pm. Further details upon interview., • Requirement: Previous food service experience preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1495991. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: UF Health Jacksonville Downtown - 655 West 8th Street, Jacksonville, FL 32209. Note: online applications accepted only., • Schedule: Full time flexible schedule. Days and hours may vary; more details upon interview., • Requirement: Previous food service experience is required., • Pay Range: $15.00 per hour to $17.50 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionMidtown Table is the latest venture in the Medure Brothers portfolio serving Italian-inspired lunch, dinner, Sunday brunch and craft cocktails. Fresh milled what is used to create breads, pasta, and pizza, all crafted by hand. We are looking to grow our teams with positive, enthusiastic, like-minded people who share our energy and enthusiasm for creating the best experience for our guests. We provide you with all the tools you'll need to grow your career in the hospitality industry. This is a great opportunity to take your hospitality skills to the next level with a company committed to the nurturing and professional development of its employees. Our Line Cooks work alongside the Chef de Cuisine in an open kitchen that provides diners with an animated and sensory-filled dining experience. Our Line Cooks are essential to ensuring menu items are cooked, plated and presented according to menu specifications. Primary Responsibilities: • Inspect assigned workstation for cleanliness and sufficient inventory and supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Plate prepared foods based on chefs guidance, • Ensure food is properly stored and rotated, and adhere to safe food handling standards, • Maintain a clean and orderly workstation and help maintain overall kitchen cleanliness, • Contribute to an overall positive and collaborative team environmentQualifications and Skills:, • Previous experience as a restaurant Line Cook 3 to 5 years, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Exceptional knife skills and strong product knowledge, • Thrive on working with a team in a fast-paced work environment, • Ability to perform tasks with accuracy, speed, and attention to detail, • Basic food safety understanding and practice, • Ability to communicate effectively and professionally with team members, • Hardworking with a positive and upbeat attitude, • Reliable transportation to and from work, • Culinary school education a plus, • Food Handler Certification a plus and will be required within 60 days of hireBenefits and Perks:, • Food discounts at all Medure Brothers Culinary Concepts restaurants, • Health, Dental, Vision, and Life Insurance (full time employees), • Paid Time Off (full time employees), • Flexible work schedules to accommodate school, life, and family, • Fun and friendly work environment, • Opportunity to learn and grow with the company

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Vision insurance We are looking to grow our team with positive, enthusiastic, like-minded people who share our energy and enthusiasm for creating the best dining experience for our guests. We provide you with all the tools you'll need to grow your career in the hospitality industry. This is a great opportunity to take your culinary skills to the next level with a company committed to the nurturing and professional development of its employees. Our Line Cooks work alongside the Chef de Cuisine in an open kitchen that provides diners with an animated and sensory-filled dining experience. Our Line Cooks are essential to ensuring menu items are cooked, plated and presented according to menu specifications. Primary Responsibilities: • Inspect assigned workstation for cleanliness and sufficient inventory and supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Plate prepared foods based on chefs guidance, • Ensure food is properly stored and rotated, and adhere to safe food handling standards, • Maintain a clean and orderly workstation and help maintain overall kitchen cleanliness, • Contribute to an overall positive and collaborative team environmentQualifications and Skills:, • Previous experience as a fine dining restaurant Line Cook 2+ years, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Exceptional knife skills and strong product knowledge, • Thrive on working with a team in a fast-paced work environment, • Ability to perform tasks with accuracy, speed, and attention to detail, • Basic food safety understanding and practice, • Ability to communicate effectively and professionally with team members, • Hardworking with a positive and upbeat attitude, • Reliable transportation to and from work, • Culinary school education a plus, • Food Handler Certification a plus and will be required within 60 days of hire, • Experience cooking on a grill or flat top., • Basic Saute experienceBenefits and Perks:, • Food discounts at all Medure Brothers Culinary Concepts restaurants, • Health, Dental, Vision, and Life Insurance (full time employees), • Pay Rate is Negotiable, • Paid Time Off (full time employees), • Fun and friendly work environment, • Opportunity to learn and grow with the company

Job Description Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Early in 4 days a week, • Must have short order expertise, • You must be a team player that can work with others Job Summary We are seeking a Breakfast short order cook to apply if you do not have experience or are not looking for a long term role do not apply. Come in M-W morning 605 New Berlin Road Jacksonville Duties and Responsibilities: Set up the kitchen with necessary tools and equipment • Prepare eggs, omelets and assorted food and present it in an appealing manner, • Be able to work in a very fast paced line, • Supervise and delegate tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Must be very organized Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced 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, • Must have reliable transportation

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • 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, • Advanced 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

Job Description LINE COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Open the kitchen and own the grill for 10 hours 4 days a week, • Set up the kitchen with necessary tools and equipment at 4am, • Prepare food and present it in an appealing manner, • Read and make off a POS tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Follow instructions and work with the KM and business ownerQualifications:, • Previous experience only breakfast and lunch only, • ServeSafe or Food Handlers Certification, • Can read and follow and make 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

Job DescriptionBenefits: • 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, • Advanced 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

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company’s DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • 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, • Advanced 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

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibility • Use kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Able to follow instructions, • Must be reliable with transportation, • Supervise and delegate tasks to other team members, • Help maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience short order pans and flattop cook 5 years, • ServeSafe or Food Handlers Certification, • Advanced 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

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • 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, • Advanced 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

Job DescriptionBenefits: • Flexible schedule, • Free food & snacks, • Opportunity for advancement Resumen de la Posicin: Estamos en la bsqueda de un Cocinero para integrarse a nuestro equipo de cocina en un restaurante de alto volumen. Esta posicin es responsable de la preparacin, organizacin (mise en place), montaje y presentacin de platillos fros utilizando ingredientes frescos y de alta calidad, cumpliendo con los estndares de higiene, seguridad alimentaria y consistencia. El candidato ideal cuenta con experiencia previa en estacin fra y caliente, es organizado, detallista y se desempea eficientemente en entornos de ritmo acelerado. Se valora la capacidad de trabajar en equipo y de mantener un rea de trabajo limpia y ordenada para garantizar una excelente experiencia gastronmica para nuestros clientes. Resumen de Funciones y Responsabilidades: • Preparar y presentar alimentos de acuerdo con los estndares del restaurante, • Organizar la cocina y mantener el control de inventarios, • Supervisar y apoyar al equipo de cocina segn sea necesario, • Cumplir con las normas de higiene y seguridad alimentaria, • Participar en la apertura y cierre diario de la cocina, • Realizar otras tareas asignadas por el chef o la gerenciaRequisitos:, • Experiencia previa en cocina., • Conocimiento de tcnicas culinarias bsicas aplicables a preparacin en fro, • Capacidad para trabajar bajo presin en un entorno de alto ritmo, • Buen manejo del tiempo y organizacin, • Capacidad para cumplir con las exigencias fsicas del puesto, incluyendo permanecer de pie por perodos prolongados y levantar hasta 40 libras

Job Description Whiskey Cake is seeking a Line Cook! BENEFITS: Medical Insurance benefits are available for hourly workers who average 30 hours per week within 90 days of hiring or average 30 hours per week at the next open enrollment. • 401k available after 1 year (12-month period with 1,000 hours of service) and must be 21 years or older. Primarily 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 following the designated times given for each item by the Chef de Cuisine and prescribed recipes. Responsibilities: (To include, but not limited to) • 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 obtainable., • 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 regularly., • Follow all health and safety regulations, including maintaining a current Food Handler’s Certification., • Follow all restaurant regulations as outlined by the Chef de Cuisine and management team., • Operate and use all kitchen equipment and kitchen tools safely and efficiently., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to the supervisor., • Arrive on time for scheduled shifts, ready to work. The proper uniform should always be worn while in work areas., • 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, as a team., • 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., • High School diploma or equivalent., • Must be able to read and understand tickets as they come through., • Stand for long periods., • Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job DescriptionBenefits/Perks • Flexible Scheduling, • Full Time, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner help 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 4 years no job hoppers, • ServeSafe or Food Handlers Certification, • Advanced 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, • Must have reliable transportation

Job DescriptionBenefits: • Dental insurance, • Health insurance Key Accountabilities: • Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements., • Actively develop skillset and drive growth., • Impact restaurant profitability by minimizing waste and using recipe guidance., • Ensure Back of House facilities are maintained., • Represent, support, and protect the brand.Responsibilities: Menu Development • Partner with Executive Chef in coordinating new menu item line station assignments., • Maintain new menu recipe documentation at restaurant level., • Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.Quality Standards, • Work with Executive Chef on food quality., • Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique., • Understand - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance., • Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify.Operations, • Ensure adherence to operating systems, procedures, and standards., • Ensure all company specifications are followed., • Maintain strict adherence to proper food safety and sanitation procedures., • Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents., • Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.Qualifications:, • Minimum 1 year experience in a high-volume restaurant, • High-level organizational skills with multi-tasking capabilities, • Ability to adapt to changing priorities and manage workloads with minimum direction., • High attention to detail and follow through., • Dependable, reliable, and highly motivated, • Ability to communicate effectively in English., • Able to work 10-hour plus shifts., • Able to stand, sit or walk for extended periods of time., • Able to grasp, lift and/or carry up to 50 lbs. as needed., • Finger/hand dexterity to operate kitchen machinery and knives., • Able to withstand changes in temperature, occasional smoke, steam, and heat., • Able to work in a confined area., • Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development, • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Early in 4 days a week, • Must have short order expertise only, • You must be a team player that can work with others, • No job hoppers Duties and Responsibilities: Set up the kitchen with necessary tools and equipment • Prepare eggs, omelets and assorted food and present it in an appealing manner, • Be able to work in a very fast paced line, • Supervise and delegate tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced 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, • Must have reliable transportation

Job Description • We are hiring immediately for full time PREP COOK positions., • Location: Mayo - 4500 San Pablo Road, Jacksonville, FL 32256. Note: online applications accepted only., • Schedule: Full time schedule. 12:00 pm - 8:30 pm. Days may vary, including rotating weekends and holidays. Further details upon interview., • Requirement: Prior food prep, cooking, or BOH experience required., • Pay Range: $17.75 per hour to $18.25 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Top Dawg Tavern is a family-owned and operated, full-service casual dining restaurant. Open 7 days a week, we offer lunch and dinner service, in a clean, family-friendly relaxed atmosphere. Founded in 2013, we now have 6 locations around the southeast in Georgia, South Carolina and Florida. We are looking to add additional Fry Cooks to our back of house team! As a fry cook, your job duties will include prepping the food for frying, watching the fryer to ensure the food does not overcook, and maintaining the deep fryer to ensure it is operating correctly and safely. Experience is preferred, but not required! Bring a positive attitude and we can train you! Fry Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: fry cook, line cook, prep cook, grill cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Requirements/Responsibilities Fry Cook Responsibilities: • Set up and stocking stations with all necessary supplies, • Assist kitchen manager with daily tasks, • Prepare food to the exact specifications and to set up stations for menu, • Prepare food for service (e.g. chopping vegetables, prepping meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow the managers instructions, • Clean up station and kitchen equipment, • Stock inventory appropriately, • Ensure that food comes out 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 Fry Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: fry cook, line cook, prep cook, grill cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionAbout Us: Voodoo Jacksonville is a new and exciting brewpub that will be known for its creative and delicious menu that combines the best of pub cuisine with gourmet twists. We pride ourselves on using fresh, locally sourced ingredients to create dishes that are both comforting and innovative. We are looking for passionate and dedicated individuals to join our culinary team and help us deliver an exceptional dining experience to our guests. Job Description: We are looking for a diligent and enthusiastic Prep Cook to support our kitchen team. As a Prep Cook at Voodoo Jacksonville, you will be responsible for preparing ingredients, maintaining a clean and organized kitchen environment, and assisting in the overall kitchen operations to ensure smooth service. Key Responsibilities: Prepare and measure ingredients for menu items according to recipes and specifications. Wash, peel, and chop vegetables, fruits, and other ingredients. Measure and mix ingredients for sauces, dressings, and marinades. Assist with the preparation of meats, seafood, and poultry. Organize and maintain a clean and orderly kitchen and storage areas. Label and stock all ingredients on shelves so they can be organized and easily accessible. Follow all food safety and sanitation guidelines. Assist the Line Cooks and other kitchen staff as needed. Perform additional kitchen duties as assigned by the Head Chef. Qualifications: Previous experience as a Prep Cook or in a similar role is preferred. Knowledge of basic cooking techniques and food safety procedures. Strong attention to detail and organizational skills. Ability to work in a fast-paced environment and handle multiple tasks. Excellent communication and teamwork skills. Ability to stand for extended periods and lift up to 50 pounds. Flexibility to work evenings, weekends, and holidays as required. What We Offer: Competitive pay Opportunities for career growth and development. A positive and supportive work environment. Employee discounts on food and beverages. The opportunity to work with a passionate and creative culinary team. How to Apply: If you are passionate about food and looking for a rewarding position in a dynamic and exciting environment, we would love to hear from you! Please submit your resume detailing your experience and why you would be a great fit for our team to

Job DescriptionLooking for wonderful, ambitious, culinarily passionate Prep team members to provide outstanding food, and join our Back of House Prep team, to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities :This position is an overnight prep position, from 10pm until around 5-6 am • Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements., • Actively develop skillset and drive growth., • Impact restaurant profitability by minimizing waste and using recipe guidance., • Ensure Back of House facilities are maintained. Menu Development • Partner with Executive Chef in coordinating new menu item line station assignments., • Maintain new menu recipe documentation at restaurant level., • Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.Quality Standards, • Work with Executive Chef on food quality., • Actively monitor food execution. Ensure adherence to recipe and proper preparation and plating technique., • Understand - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance., • Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify.Operations, • Ensure adherence to operating systems, procedures, and standards., • Ensure all company specifications are followed., • Maintain strict adherence to proper food safety and sanitation procedures., • Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents., • Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.Qualifications:, • Minimum 3 year experience in a high-volume restaurant, • High-level organizational skills with multi-tasking capabilities, • Ability to adapt to changing priorities and manage workloads with minimum direction., • High attention to detail and follow through., • Dependable, reliable, and highly motivated, • Ability to communicate effectively in English., • Able to work 10-hour plus shifts., • Able to stand, sit or walk for extended periods of time., • Able to grasp, lift and/or carry up to 50 lbs. as needed., • Finger/hand dexterity to operate kitchen machinery and knives., • Able to withstand changes in temperature, occasional smoke, steam, and heat., • Able to work in a confined area., • Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Job Description Top Dawg Tavern is a family-owned and operated, full-service casual dining restaurant. Open 7 days a week, we offer lunch and dinner service, in a clean, family-friendly relaxed atmosphere. Founded in 2013, we now have 6 locations around the southeast in Georgia, South Carolina and Florida. We are looking to add additional Line Cooks to our back of house team! Experience is preferred, but not required! Bring a positive attitude and we can train you! Line Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: line cook, prep cook, grill cook, fry cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Requirements/Responsibilities Line Cook Responsibilities: • Set up and stocking stations with all necessary supplies, • Assist kitchen manager with daily tasks, • Prepare food to the exact specifications and to set up stations for menu, • Prepare food for service (e.g. chopping vegetables, prepping meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow the managers instructions, • Clean up station and kitchen equipment, • Stock inventory appropriately, • Ensure that food comes out 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 Required Skills: • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices Line Cook is generally offered as full time or part time restaurant job. Prior experience in one or more of the following roles is highly desirable: line cook, prep cook, grill cook, fry cook, chef, restaurant crew member, restaurant team member or other part time BOH restaurant job. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

The Sous Chef has a key role in the support of the Executive Chef, Executive Sous Chef, and Chef de Cuisine in the daily operations of the business and all outlets. Support Kitchen Leadership: Assist the Chef de Cuisine and Executive Sous Chef in leading kitchen operations, fostering a collaborative

We are seeking a skilled and passionate Omakase Chef to lead and execute our omakase service.

Sodexo magic is seeking an experienced.Delta Sky Club Lounge culinary operations at.Jacksonville International Airport.This role is responsible for delivering a consistent, elevated guest experience through thoughtful menu execution, strong kitchen leadership, and disciplined operational standards.T