Chef jobs in Jacksonville, Florida - Page 2Create job alerts

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS Looking for a team of like-minded professionals to work with? At Whiskey Cake, we value managers who are outgoing, personable, and skilled at creating positive experiences for both team members and guests. We prioritize building genuine connections and promoting a culture of accountability to drive business and make every day better than the last. Our scratch-made food and creative cocktails are locally sourced and produced in-house, with everything from beef jerky to bakery items made on-site. We're seeking an experienced chef who excels in high- volume, scratch cooking to run our kitchen efficiently, constantly improve our menu, and work closely with our restaurant managers to oversee food and beverage operations. Job Requirements • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Whiskey Cake • Ownership of the food menu including food cost and team to execute it., • Deployment of new menu items and menu rollouts regulatory and compliance requisites., • Product quality and execution of new menu items, • Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve., • Develop the foundation of the Whiskey Cake culinary future through training and development of the next generation of Chefs., • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams., • The ability to learn quickly and collaborate with others., • Strong understanding of restaurant systems, • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance of one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Salary: Other Forms of Compensation: Pay Grade: 16 TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. Job Summary This individual is responsible for leading all culinary functions for business dining accounts in a given geographical area. Key Responsibilities: • Develops and implements operation’s plans and systems to ensure contractual obligations are met, • Manages cost controls and control expenditures for the region, • Acts as a Regional leader who models competencies and behaviors which that support company values, • Plans and creates menus to include influencing the menu for chef’s tables, catering expos, etc., • Develops and communicates strategies for improving customer experience, • Interacts professionally with a diverse group of associates, suppliers, clients and customers, • Culinary Degree, or comparable four year culinary development experience, • Minimum of 5-7 years of experience, multi-unit experience preferred, • Execellent communication skills both written and verbal, with the ability to communicate on various levels to include management, departmental, customer and associate levels, • Strong supervisory, leadership, hands-on management and coaching skills, • Strong financial acumen, proven P&L experience, budgetary, and food control practices, • A demonstrated ability to assess and grow people, operations, equipment, and revenue, • Willing to travel throughout the region TouchPoint 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. Associates at Touchpoint are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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 Applications are accepted on an ongoing basis. Touchpoint maintains a drugfree workplace. Req ID: 1472360 TouchPoint Caitlin Pham [[req_classification]]

Job Description Job Title: Director of Culinary Services Classification: Exempt, Full-Time Salary: $60,000/year + Benefits Reports To: Executive Director, Food Service Team Position Summary The Manager of Culinary Services is a key leadership position responsible for overseeing all aspects of the BGCNF Culinary Program. This includes catering operations, event management, culinary instruction, and strategic growth. The role also entails managing the food truck, integrating food truck training into the existing culinary class program, and overseeing the food truck staff to maximize profitability. This position leads the culinary service teams in growing partnerships and generating revenue. The Manager ensures exceptional culinary experiences while upholding the standards and mission of the Boys & Girls Clubs of Northeast Florida (BGCNF). The weekly schedule for this position will vary based on the food truck and catering hall schedule. It could involve full-time hours from Monday to Friday or shift to Tuesday to Saturday, depending on scheduled events. Key Responsibilities Leadership & Program Oversight • Manage and oversee the Culinary Class to maximize attendance and ensure all funding is accessed from grants., • This position will supervise at least five employees., • Develop weekly, quarterly, and annual class content., • Lead and oversee class training sessions three days a week., • Ensure all class deliverables are met, including but not limited to attendance tracking, surveys, field trips, and student-run catering events as needed., • Promote the BGCNF Culinary Program to increase its visibility and utilization across Jacksonville., • Develop and implement marketing strategies to attract business from local organizations, community groups, and individuals., • Build and maintain relationships with current and prospective culinary clients., • Oversee and manage staff to ensure the timely and accurate submission of monthly documentation required by the Kids Hope Alliance (KHA)., • Handle all aspects of post-event billing, including collecting receipts and providing accurate reports to the BGCNF finance team., • Coordinate and execute events, which include conducting client consultations, organizing site tours, preparing quotes, making bookings, and arranging event staffing., • Ensure that BGCNF staff are present for each event to manage the opening and closing of the venue., • Collaborate with team to develop seasonal catering menus and pricing strategies., • Support food preparation, plating, and service for events as needed to maintain quality standards., • Supervise the culinary class alongside the team to ensure successful practices are maintained and ineffective methods are eliminated., • Maintain training outlines and metrics to ensure compliance with funding requirements., • Establish and track employee goals on a monthly, quarterly, and annual basis., • Offer performance coaching and conduct regular reviews to promote ongoing professional growth., • Culinary experience and training, along with professional kitchen experience., • Proven experience in running, managing, and marketing a food truck business., • Prior experience leading and managing teams in two distinct culinary departments: Food Truck Team and Culinary Team., • A minimum of 3 years of experience in culinary arts, hospitality, or event management., • Demonstrated success in managing both small- and large-scale events., • Management and supervisory experience are required., • Experience in culinary instruction is a plus., • Formal culinary training is preferred but not mandatory., • Proficiency in Microsoft Excel, Word, Outlook, • Strong marketing and business development skills with a creative, entrepreneurial mindset., • Excellent time management, organization, and prioritization abilities., • Strong interpersonal and communication skills; able to work effectively with a diverse range of clients and team members., • Ability to lead, motivate, and supervise kitchen and event staff plus manage run and lead the BGCNF Food Truck, • Work is conducted in a variety of environments, including a commercial kitchen, office, classroom, and other BGCNF locations., • The kitchen environment features moderate to high noise levels and a fast-paced atmosphere., • Ability to stand for long periods, up to 8 hours per shift., • Must be able to lift to 50 lbs. regularly., • Frequent movement is required, including bending, reaching, squatting, and climbing stairs., • Must be capable of walking between buildings and staying physically active throughout the day., • Must be able to hear normal conversation levels and provide clear verbal instructions., • Must pass a Level II background check and drug screening.

Job Description Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as an Executive Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences. At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: • Passion: We love what we do and take pride in delivering exceptional food and service., • Customer Focus: We go above and beyond to exceed client expectations. General Purpose of Job The Executive Chef is responsible for the overall culinary direction and execution of all catering events. This role demands a creative, strategic leader who can inspire a team while maintaining the highest standards of quality and efficiency. The Executive Chef will possess a proven track record in managing large-scale food production, menu development, and team leadership. This role requires a culinary visionary with strong organization and financial acumen to ensure the success of our catering operations. Essential Duties and Responsibilities 1. Uphold the high standards the handbook and policies, 2. Maintain order, discipline, safety, and organization in the kitchen, 3. Oversee daily operations of the kitchen department including operational, budgetary, and financial responsibilities and activities, 4. Manage all aspects of each division of the kitchen including the pastry department and kitchen dishwashing teams, and implementing new processes and procedures for efficiency purposes, 5. Develop and implement innovative culinary concepts and trends that align with the company’s brand identity, 6. Collaborate with sales and marketing to create unique and unforgettable dining experiences, 7. Conceptualize, develop, train, and execute diverse menus that cater to a wide range of client preferences and dietary restrictions, 8. Ensure menu items newly developed or existing are and remain cost-effective and profitable while maintaining exceptional quality, 9. Collaborate with your respective vendors to source high quality, ingredients, 10. Optimize kitchen efficiency and workflow to maximize productivity and minimize costs, 11. Implement and maintain rigorous food safety and sanitation standards, 12. Build, develop, and lead a high-performing culinary team, 13. Foster a positive, collaborative, and creative work environment, 14. Provide mentorship and training to develop culinary talent, 15. Oversee the kitchen budget to ensure profitability, 16. Monitor food costs and implement strategies to optimize spending, 17. Monitor labor costs and implement staffing plans to meet operational needs, 18. Ensure all cooks stay on task and work timely and effectively, 19. Conduct performance reviews and disciplinary action as necessary, 20. Requires an understanding of federal, state, and local kitchen health and safety standards, 21. Responsible for compliance with industry food safety standards, 22. Ability to work with special food handling requirements for certain dishes such as vegan, gluten-free, and/or allergens, 23. Ensure that all food and products are consistently prepared and served according to the company’s recipes, portioning, cooking and serving standards, 24. Read and understand all banquet event orders, 25. Work with sales reps to develop special menus for menu requests to include menu, recipes, training, and execution of new items, 26. Responsible for ensuring all kitchen employees’ time sheets are filled out accurately, and entered into our software accordingly, 27. Interview and hire kitchen team members, 28. Develop dishes for photo shoots and media opportunities as needed, 29. Ability to confidently present menus and dishes to an audience in tastings or presentations, 30. Attend weekly banquet event order meetings when applicable, 31. Lead weekly kitchen meetings, 32. Attend management meetings as requested Supervisory Responsibilities Directly supervise kitchen staff members. Carry out supervisory duties in accordance with policies, handbook, and applicable laws. Responsibilities include overseeing and directing employees as well as addressing complaints and solving problems. Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. Proven track record as an Executive Chef in a high-volume, fast-paced catering environment, 2. Strong leadership and interpersonal skills with the ability to inspire and motivate teams, 3. Professional, enthusiastic, responsible, and dependable team player, 4. Exceptional organizational and time management skills with a keen attention to detail., 5. In-depth knowledge of food cost control, purchasing, and inventory management., 6. Passion for culinary excellence and a commitment to delivering exceptional guest experiences., 7. High level of personal hygiene, 8. Good organizational and management skills, 9. Can work well under pressure, 10. Superior oral and written communication skills, 11. Ability to quickly identify and resolve problems, 12. Meticulously detail‐oriented, 13. Strong computer skills, 14. Adept at building teams, 15. Self‐motivated, takes initiative and willing to acquire new skills, 16. Willingness to work in a collaborative environment with co‐workers from diverse technical backgrounds, 17. Strong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they arise, 18. Must possess a current Florida Food Handler’s Card. Education and/or Experience 1. Four to ten years related experience and/or training, 2. Manager ServSafe Certification required within 30 days of hire, 3. Reliable transportation and clean driving record required. Language Skills 1. Ability to read, analyze, and interpret common technical journals, financial reports, and legal documents, 2. Ability to respond to common inquires or complaints from customers, regulatory agencies, or members of the business community, 3. Ability to effectively present information to top management, public groups, and/or clients and potential clients Mathematical Skills 1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume, 2. Ability to apply concepts of basic algebra and geometry. Reasoning Ability 1. Ability to define problems, collect data, establish facts, and draw valid conclusions, 2. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. While performing the duties of this job, the employee is frequently required to talk or hear and taste or smell., 2. While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms., 3. While performing the duties of this job, the employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl., 4. The employee must frequently lift and/or move up to 10 pounds., 5. The employee must regularly lift and/or move up to 25 pounds., 6. The employee must occasionally lift and/or move up to 50 pounds., 7. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. While performing the duties of this job, the employee is regularly exposed to wet or humid conditions; moving mechanical parts; high, precarious places; extreme cold; and extreme heat., 2. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles and outdoor weather conditions., 3. The noise level in the work environment is usually loud, but there will be cases where the noise level is extremely loud., 4. This position occasionally requires work that exceeds 40 hours per week and occasionally requires flexibility to start shift earlier and end shift later on little to no notice Puff ‘n Stuff Events Catering is an Equal Opportunity Employer