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Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! Compensation Rate: $15.50 per hour (Eligible for Tipped Pool Program) What you get to do: You’ll prepare high quality food that meets United Parks & Resorts standards by following menu specifications. You will follow all safety and HACCP guidelines, use proper protective gear, and test food temperatures. You will also: • Oversee final prepared food quality, • Cook high-quality food to menu specifications, • Utilize advanced and non-automated kitchen equipment, including open flame char grill, smokers, steam kettles, woks and large bakery machinery, • Complete food prep by cutting and chopping of vegetables, fruits and meats, • Assemble wraps, sandwiches, salads, fruit cups, etc., • Keep all assigned areas clean and sanitary, • Incorporate knowledge of top eight allergens into the preparation of dietary meals, • Interact with Ambassadors and guests and deliver excellent service, • Perform other duties as assigned What it takes to succeed: • Ability to work with all food types, including food allergens, in any dining facility, • At least one year of cooking experience or a combination of cooking experience and culinary school, • Basic knife skills, • Ability to pass SafeStaff training and RCS Responsible Vendor Training (alcohol), • Ability to train on and use protective gear and kitchen equipment, • Ability to multitask in a fast-paced, high-production environment, • Ability to prepare special dietary meals, • Communicate professionally and effectively with Ambassadors, Vendors and our Guests, • Valid state driver's license preferred, • In-depth food safety and allergen knowledge a plus, • Perform other duties as assigned What else is important: • Able to lift, push, pull and/or carry up to 50 lbs., • Position engages in extensive walking and standing throughout entire work shift and climb/ascend heights, if needed, • Perform the following physical activities: kneeling, squatting, bend floor-to waist/waist-to-overhead, reach overhead, simple grasp and fine hand manipulation tasks (use of tools/keyboard/writing), • Able to work indoors and outdoors, in varying weather, to include extreme heat. Position may be exposed to fumes, dust, odors and cold/heat temperature extremes Perform cleaning duties, including use of cleaning chemicals, • Work a flexible schedule/hour based on business need, to include opening, mid-, and closing shifts, nights, weekends, and holidays, • Flexible in work locations as placement will depend on business needs and career development opportunities The perks of the position: Ambassadors will enjoy a fun, fast-paced environment, and great teammates, as well as: • FREE park admission, • Discounts on park admission tickets and passes for family and friends, • Park discounts on food, merchandise, etc., • Scholarship opportunities, • Exclusive employee events and giveaways EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

EXECUTIVE PASTRY CHEF \n Luxury Lifestyle Hotel • Florida • USD $115,000 - $125,000 + Bonus \n \n ABOUT THE ROLE \n We are searching for an Executive Pastry Chef for a luxury lifestyle hotel in Florida. This is a senior creative and operational leadership role with full accountability for the daily pastry operation across all hotel outlets. The ideal candidate is a technically accomplished pastry leader with a passion for innovation, a hands-on approach, and proven experience guiding and developing high-performing pastry teams. \n \n WHAT YOU'LL DO \n\n • Lead all pastry operations across the hotel, ensuring consistent quality, creativity, and presentation across every outlet and function\n, • Develop, design, and execute innovative pastry menus, seasonal specials, and bespoke creations for events and special guests\n, • Supervise and coordinate the pastry team across all service periods, managing scheduling, training, and performance\n, • Train and develop pastry team members on techniques, menu items, ingredients, and presentation standards\n, • Maintain strict food safety, hygiene, and correct storage standards at all times\n, • Manage purchasing, inventory, and portion controls in line with budgeted targets\n, • Collaborate with the Executive Chef on menu development and overall culinary direction\n, • Ensure compliance with all applicable health, safety, and food handling regulations\n\n \n WHAT YOU BRING \n\n • Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a luxury hotel or high-end hospitality environment\n, • Michelin restaurant experience is highly preferred\n, • Strong technical pastry skills including patisserie, bread, viennoiserie, chocolate, and sugar work\n, • A creative, innovative approach to pastry design and menu development\n, • Demonstrated ability to lead, inspire, and develop a pastry team\n, • Solid understanding of food safety, cost control, and kitchen administration\n, • Degree in Culinary Arts or equivalent professional pastry training preferred\n, • Valid US work authorization required\n\n \n WHAT'S OFFERED \n\n • USD $115,000 - $125,000 per year plus bonus\n, • Relocation allowance provided\n, • Comprehensive benefits package\n\n

CHEF DE CUISINE \n Luxury Lifestyle Hotel • Florida • USD $120,000 - $130,000 + Bonus \n \n ABOUT THE ROLE \n We are looking for a Chef de Cuisine for a luxury lifestyle hotel in Florida. This is a senior culinary leadership role with full accountability for the quality, consistency, and production of a signature restaurant kitchen. The ideal candidate is a hands-on culinary leader with a passion for creativity, strong team development skills, and the commercial acumen to manage kitchen operations at the highest standard. \n \n WHAT YOU'LL DO \n\n • Lead all restaurant kitchen operations, ensuring consistently exceptional food quality, presentation, and service standards\n, • Develop and execute creative menus, daily specials, and seasonal offerings that reflect the restaurant's identity\n, • Supervise and coordinate the kitchen team across all service periods, managing scheduling, training, and performance\n, • Maintain strict food safety, hygiene, and correct storage standards at all times\n, • Manage food costing, inventory, purchasing, and production planning to meet budgeted goals\n, • Train and develop kitchen team members, fostering a positive, collaborative, and high-performance culture\n, • Handle guest feedback on food quality and continually drive improvement in the dining experience\n, • Ensure compliance with all applicable health, safety, and food handling regulations\n\n \n WHAT YOU BRING \n\n • Proven experience as a Chef de Cuisine or Senior Sous Chef in a luxury hotel or high-end restaurant environment\n, • Michelin restaurant experience is highly preferred\n, • Strong culinary skills with a creative approach to menu development and food presentation\n, • Demonstrated ability to lead, motivate, and develop a kitchen brigade\n, • Solid financial acumen including food costing, budget management, and inventory control\n, • Excellent understanding of food safety standards and kitchen operations\n, • Degree in Culinary Arts, Hotel and Restaurant Management, or equivalent professional experience preferred\n, • Valid US work authorization required\n\n \n WHAT'S OFFERED \n\n • USD $120,000 - $130,000 per year plus bonus\n, • Comprehensive benefits package\n\n

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description At Steelbach, dining is more than a meal it's a celebration of the South's rich culinary heritage, reimagined with bold creativity and timeless warmth. As a Three Oaks Hospitality concept nestled within the iconic Armature Works property, we've built something special: a Southern-inspired kitchen and chophouse where grass-fed beef from Florida's finest producers meets handcrafted dishes rooted in simplicity and soul. As a Server Assistant at Steelbach, you're the backbone of every great dining experience — the reason tables are ready, glasses are full, and guests feel taken care of from the moment they sit down to the moment they leave. You'll move with purpose through our dining room, keeping things running seamlessly so our guests never miss a beat. You have availability to work evenings, weekends, and holidays. If you take pride in the details others overlook, and you find satisfaction in being the reason a guest's night goes exactly right, Steelbach is where you belong. We offer competitive pay plus tips. Candidates must be available to work nights, weekends, and holidays. What You'll Do • Anticipate guest needs — refilling water, clearing empty plates, and delivering extras without being asked, • Support servers by running food and beverages promptly, helping tables stay ahead of pace during high-volume service, • Set and reset tables perfectly and in a timely manner to keep pace with fast turnover, • Communicate effectively with servers, hosts, and managers to stay ahead of table timing and key updates, • Contribute to the overall teamwork and success of the restaurant, thriving in a fast-paced, upscale environment, • Step in seamlessly to assist any table, not just your own, ensuring no guest is ever waiting, • Handle guest complaints professionally and alert a manager immediately, • Carry dirty dishes, glassware, and silverware to the dish area for cleaning, • Maintain proper grooming and uniform standards befitting an upscale establishment, • Perform all opening, running, and closing duties accurately and efficiently, • Perform other related duties as assigned What You'll Bring: • Previous experience in an upscale, fast-paced, high-volume restaurant preferred, • Must have open availability to work evenings, weekends, and holidays, • GED or high school equivalent required, • Valid Florida Food Handler Certification required, • Ability to work efficiently under pressure while maintaining attention to detail, • Strong communication and teamwork skills Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting, and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels. What's In It for You • Competitive Pay & Tips - Your hustle gets rewarded, • Referral Program - Know great people? Bring them in, • Flexible Schedule - Work that fits your life, • Paid Training - Get paid to get great at this, • Employee Discount, • Collaborative Team Environment - we win as one

Job Description At Steelbach, dining is more than a meal it's a celebration of the South's rich culinary heritage, reimagined with bold creativity and timeless warmth. As a Three Oaks Hospitality concept nestled within the iconic Armature Works property, we've built something special: a Southern-inspired kitchen and chophouse where grass-fed beef from Florida's finest producers meets handcrafted dishes rooted in simplicity and soul. As a Server here, you're not just taking orders you're a storyteller, guiding guests through a dining experience we've poured our hearts into. You'll know the land our beef was raised on and the craft behind every dish on the menu. If you believe great hospitality is an art form, and that every guest deserves to feel like they've found somewhere truly worth returning to, Steelbach is your stage. Availability requirements: Must have open availability to work evenings, weekends, and holidays What You'll Do • Welcome guests with warmth and intention — first impressions are everything here, • Guide guests through our menu with confidence, enthusiasm, and genuine knowledge of each dish and cocktail, • Present daily specials and answer questions in a way that builds excitement, • Take and deliver food and beverage orders accurately and seamlessly, • Be the bridge between kitchen and guest, ensuring every dish arrives exactly as it should, • Assist with and narrate the finishing presentations that make Steelbach unforgettable, • Process checks and payments with efficiency and a warm close to the experience, • Pitch in wherever needed — great teams don't have blind spots What You'll Bring • Strong working knowledge of the full menu, including ingredients, preparation methods, and daily specials, • Familiarity with wine pairings and ability to speak knowledgeably about wine and beverage offerings, • Thorough understanding of common food allergies and cross-contamination protocols, • Previous experience required serving in a fast-paced, upscale, high-volume restaurant, • Must have open availability to work evenings, weekends, and holidays, • Excellent communication and interpersonal skills, • Ability to multitask gracefully under pressure, • A polished, professional presence paired with genuine hospitality Physical Requirements • Stand for long periods in this active role, • Carry and balance trays weighing up to 25 lbs, • Work effectively in a fast-paced, high-energy dining environment What's In It for You • Employee Discount, • Competitive Pay & Tips - Your hustle gets rewarded, • Paid Training - Get paid to get great at this, • Referral Program - Know great people? Bring them in, • Flexible Schedule - Work that fits your life, • Collaborative Team Environment - A crew that lifts each other up — we win as one

Job Description Server Assistant- Sunda New Asian Are you looking to grow within the hospitality industry? Sunda is seeking an experienced Server Assistant to join our team of top talent! We offer an upbeat, energetic, and elevated environment with the opportunity to advance within the company. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS Benefits and Perks: • Competitive pay., • Health, dental vision, and voluntary insurance in 90 days for eligible team members., • Employee assistance and mental health wellbeing programs., • Dining discounts., • Career opportunity with a growing company opening new locations., • Flexible schedules and work/life balance. EEO Statement • Sunda New Asian is an Equal Opportunity Employer Location: 3648 Midtown Dr, Tampa, FL 33607 https://sundanewasian.com

Job Description Server – Craft Tampa Manthey Hospitality | Tampa, FL | Part-Time Craft an Experience Unlike Any Other At Craft Tampa, we're redefining waterfront dining. Our elegant 121-foot European-inspired dining vessel offers guests an elevated brunch and dinner experience while cruising through the heart of downtown Tampa. Docked adjacent to Sparkman Wharf, Craft features an open-concept kitchen, handcrafted cocktails, and chef-driven cuisine served against the backdrop of Tampa's beautiful waterways. As the first dining vessel in the United States with an open kitchen concept, and the only one cooking with gas equipment, Craft delivers an unforgettable culinary experience for both our guests and our crew. Come Aboard! Craft is looking for an experienced, hospitality-driven Server who takes pride in delivering exceptional dining experiences. If you enjoy creating memorable guest interactions, providing attentive service, and representing an upscale dining concept with professionalism and poise, we’d love to meet you! What You’ll Do • Deliver warm, polished, and attentive service throughout the guest dining experience, • Guide guests through menu offerings, daily features, wine selections, and beverage pairings, • Anticipate guest needs and provide personalized recommendations, • Accurately enter orders and coordinate timing with culinary and bar teams, • Ensure food and beverages are served according to presentation and service standards, • Maintain thorough knowledge of menu ingredients, preparation methods, and accommodations for dietary needs, • Accurately process guest payments and handle transactions professionally, • Maintain clean, organized, and guest-ready dining areas, • Work closely with the service team to provide a seamless and elevated guest experience What We’re Looking For • Previous serving experience, preferably in an upscale dining, fine dining, or high-volume hospitality environment, • Strong food, wine, and beverage knowledge, or a willingness to develop expertise, • Exceptional hospitality, communication, and guest engagement skills, • Professional appearance and demeanor, • Dependable, positive, and team-oriented, • Ability to multitask and remain composed in a fast-paced environment, • Availability to work evenings, weekends, and holidays as needed Why Craft? This isn't your typical serving job. You'll work aboard one of Tampa’s most unique upscale dining experiences, serving guests who are celebrating date nights, special occasions, and memorable moments on the water. If you bring genuine hospitality, attention to detail, and a passion for creating exceptional dining experiences, we want you on our crew. Apply today and come aboard Craft! Equal Opportunity Statement Manthey Hospitality is an Equal Opportunity Employer and does not discriminate based on any protected characteristic under federal, state, or local law. This job posting is a condensed summary of the role and not a full job description. A complete description will be reviewed during the interview process. Responsibilities and duties may change based on business needs and may include additional tasks not listed above.

Job Description Chef de Cuisine - Sunda Tampa Best or top pay for proven experience! Upscale experience a plus! Sunda Tampa is seeking an experienced Chef de Cuisine to join our incredible culinary team. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. At Sunda, we pride ourselves on taking classic, culturally important dishes from all over this region and modernizing each one by upgrading ingredients, cooking technique and presentation to create a tasting experience that is completely new while still retaining the deep-rooted spirit of the original. Benefits and Perks: Full Insurance Benefits in 30 days Paid Time Off Dinning discounts Bonus and incentives Paid Insurance benefits. Work Life Balance Career opportunity with a growing company opening new locations. Inspired by a lifetime of culinary and culturally immersed travel throughout Southeast Asia, our owner developed the Sunda concept to celebrate the beautiful fusion of intermingling cultures found on the Sunda Shelf, a landmass, today submerged under shallow seas, that was once surrounded by the many different countries and cultures we celebrate at Sunda today like Japan, the Philippines, Indonesia, Thailand, China and more. Website: https://sundanewasian.com Equal Opportunity Employer Location: 3648 Midtown Dr, Tampa, FL 33607 Sunda New Asian actively evaluates candidates from this pool and reasonably expects to extend offers for this position on a rolling basis as operational needs arise throughout the year. While a specific vacancy may not be processed on the exact day you apply, we utilize this listing for active, ongoing talent acquisition.

Job Description Be a Star at Straz Center for the Performing Arts! The Sous Chef assists the Chef de Cuisine with the preparation of all food services venues for the Straz Center for the Performing Arts, including catering events. This position assumes the general responsibilities of the Executive Chef in his absence. Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day. We reward our full-time employees with a strong benefits package including options for health/dental, vision, etc., discounted downtown parking, food and show discounts, plus a generous 403(b) plan and up to 27 days of PTO/Holidays per year. Essential Functions: • Oversees and supervises all food preparation and presentation adhering to proper state and health regulations., • Manages the kitchen which includes hiring, overseeing day-to-day work, providing feedback, and training, and managing all aspects of performance., • Assists the Chef de Cuisine with the purchasing of food and maintains high standard of food quality., • Ensures proper counts and proper timing of service and the best quality selection at the lowest prices., • Weights and measures all goods to assure proper deliveries and secures all food storage when not in use., • Keeps all preparation equipment clean and in good working condition., • Maintains and supervises sanitation standards of the kitchen., • Reports repair needs to the Chef de Cuisine or the VP of Food & Beverage. Supervisory Responsibilities: • This position supervises the Utility Kitchen Workers and Cooks. Assumes general responsibilities of Chef de Cuisine in his absence. Minimum Qualifications (Knowledge, Skills, and Abilities): • Ability to work a flexible work schedule which includes evenings, weekends, and holidays in order to prepare food for scheduled events., • Demonstrated commitment to the principles of outstanding food and customer service., • Self-motivated and able to work with limited supervision., • Ability to work effectively under pressure and meet required deadlines., • Excellent organization and planning skills., • Negotiation skills preferred., • Ability to define problems and recommend appropriate solutions., • Ability to communicate in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests., • Understanding of proper food storage and inventory control., • Ability to work within a parameter of cost control systems., • Good financial background with the ability to interpret budgets and to forecast sales and expenses., • Ability to keep the necessary proprietary information confidential., • Ability to operate a computer, telephone, calculator, ovens, grills, fryer, steamer, kitchen equipment, fax, and copy machines. Education and Work Experience: • College degree or certification of completion in full culinary program., • A minimum of three years' management experience in multi-faceted full-service restaurant with banquet and catering experience., • Expertise in food preparation and execution., • Experience with food cost purchasing and scheduling procedures. Certifications / Licenses: • Sanitation certification required., • Certified Serve Safe Food Handler Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. • While performing the duties of this job, the employee is regularly required to traverse, stand, remain in a stationary position, position oneself to move, and occasionally move over 25 pounds. The employee will be required to reach and communicate., • The employee will traverse to various areas within the Straz Center and stand for long periods of time while preparing food. Additionally, the employee may occasionally travel off-site for meetings and off-site catering events., • The nature of this job requires the employee to work on-site as a regular work routine. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. • The noise level in the work environment is usually moderate. The David A. Straz, Jr. Center for the Performing Arts, Inc. is an equal opportunity employer committed to being an inclusive workplace and strongly believes in the importance of having a diverse group of individuals represented. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Please visit our website at www.StrazCenter.org to learn more about the Straz Center. Job Posted by ApplicantPro

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

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: The Staff Meals Sous Chef will work with the EDR Manager and have the primary responsibility for overseeing and supervising production of food in staff meals production kitchen. Works closely with Manager to promote the company’s culture, mission and philosophy. Must act as a team leader and motivator for kitchen Team members, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team members to comply with company standards. Essential duties include, but are not limited to: • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs., • Check the quality of raw and cooked food products to ensure that standards are met., • Check the quantity and quality of received products., • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers., • Coordinate planning, budgeting, and purchasing for all the food operations within establishment., • Demonstrate new cooking techniques and equipment to staff., • Determine production schedules and staff requirements necessary to ensure timely delivery of services., • Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens., • Monitor sanitation practices to ensure that Team Members follow standards and regulations., • Aware of all financial budgets and goals., • Confirm that all recipes and product yields are accurately costed and reviewed regularly., • Ensure that all food items are prepared as per standard recipe whilst maintaining portion control and minimizing waste., • Ensure that food stock levels within each area is of sufficient quantity and quality in relevance to the forecasted business volumes., • Ensure that all food preparation equipment is being used safely and is properly cleaned and maintained., • Ensure that all culinary operations manuals are available and in use., • Be aware of new items that are introduced onto the market and keep up with the lasted product trends., • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned., • To manage fairly and take a personal interest in knowing all culinary Team Members., • To project a positive and motivated attitude amongst all Team Members., • To frequently verify that only the highest quality products are used in food preparation., • Ensure that all food products received into the property are of the required standard and quality and that they are stored and rotated correctly., • Ensure that weekly work schedules and PTO planners are administered correctly., • To delegate responsibilities to subordinates as required., • Coach Team Members in a timely manner and in accordance with Company policy., • Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy., • Identify strengths and weaknesses and provide timely feedback to the individual., • May be required to assist with any other duties that may be outside scope of responsibility SOUS CHEF - STAFF MEALS The Company gives preference in all of its employment practices to Native Americans. First preference in hiring, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements.

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 a Sous 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., • Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability., • Creativity: We embrace innovation to craft unique culinary and event experiences. Puff 'n Stuff Catering is looking for a Sous Chef to assist creating innovative menus and recipes and managing the kitchen activities and staff to achieve the highest level of client satisfaction whilst maintaining profitability. As a working manager in a high volume Catering Commissary, the Sous Chef ensures perfection from inception through execution while exhibiting exemplary leadership, partnership, creativity and passion in conjunction with the Executive Chef. Primary Job Functions: • Communicate with Culinary Team regularly to provide proper direction, clear expectations, performance feedback, and necessary coaching, • Train and supervise the Culinary Team, both in-house and on-site, to ensure the production of high quality foods on a consistent basis, implementing and or maintaining new training procedures to enhance performance of team, and prepare for future promotion opportunities, • Ensure culinary standards, including recipes, and production procedures, are being followed consistently both in-house and on-site ensuring the production of high quality foods., • Travel to events within the region to provide training, support and quality control for the dispatched culinary teams, • Assist in leading culinary team during Disaster Relief contracts as necessary, • Actively seek out new information to keep current with culinary and seasonal trends, including service and presentation styles Requisite Skills and Experience: • A degree in Culinary Arts or a related certification and or, • Minimum 2-4 years of culinary management experience, preferably in high volume, multi-outlet resort, restaurant or food service facility with verifiable progressive career development, • experience in successfully managing and meeting goals as it relates to budgets, labor, team performance, health code and inspections, • Excellent written, verbal, organizational and interpersonal communication skills, • Enthusiasm for hospitality industry and culinary innovation, • Proficient with standard technology, including computers, tablets and smart phones, Microsoft Office products with a focus on Excel., • Ability and willingness to travel within the region and work nights and weekends and some Holidays., • Solid understanding of Federal, State and local food sanitation regulations Compensation and Benefits: • Competitive compensation available, commensurate with experience and leadership abilities, • Benefits available including health and dental coverage, 401(k), flexible spending account, and paid time off

Job Description Job Summary: Bern's Steak House Sous Chefs are responsible for ensuring the exceptional preparation of food for all our guests and employees. They must have strong leadership qualities to develop and maintain a respectful environment that is consistent and in accordance with both the Executive Chef and Ownership's standards. Essential Functions • Assist in maintaining a motivated, interactive positive team, • Assist with training staff, • Responsible for daily function of the kitchen operations, • Maintain professionalism with team members, managers and guests., • Handle daily scheduling of team members and make adjustments when necessary, • Solve team member issues such as call outs or any other daily issue that should arise with team members, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels., • Ensure prep and execution of food, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Attend meetings as necessary, • Communicate and maintain positive inter-departmental relations, • Ability to work efficiently and effectively, • Ability to work flexible shifts: nights, weekend, holidays, • Ability to perform all functions in the kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Knowledge of different cooking recipes and all kitchen equipment, • Able to make great quality food, • Communicate with Chef de Cuisine and Executive Chef next shift any issues, • Follow Serv-Safe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Follow proper hand washing procedures, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • Maintain a sense of ownership for the restaurant Education & Experience • High School diploma or higher, • Five years previous culinary experience required, • Excellent Interpersonal skills, • Excellent communication skills, both verbal and written, • Ability to use technology e.g. tablets, Email, Spreadsheets Physical Demands • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Ability to use knives and kitchen machinery safely and effectively Mental Demands • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high pressure situations, • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Internal Career Growth Opportunities 1-Year • 401K Employer Match of 25% Up to the First 6%, • Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Powered by JazzHR OUGOHHXsoo

Job DescriptionThe Sous Chef plays a vital role in the daily culinary operations of the Club, supporting both à la carte and banquet services to ensure consistency, quality, and excellence in every dish served. This position is responsible for preparing and cooking a wide range of menu items—including seafood, meats, poultry, vegetables, sauces, and stocks—using various cooking methods and kitchen equipment in accordance with the Club’s standardized recipes and quality standards. The Sous Chef will create and execute daily and weekly specials, assist with ingredient procurement, and maintain strict quality control to ensure the highest standards are delivered to our members. This role also supports cost-conscious operations by developing skills in food cost management, labor oversight, and culinary facilities management. This is an excellent opportunity for a dedicated and creative culinarian who is eager to grow professionally while contributing to an exceptional and dynamic dining program. Key Responsibilities: • Prepare menu items in accordance with standardized recipes, presentation guidelines, and quality standards., • Create and execute daily and weekly specials in collaboration with culinary leadership., • Execute food production in both banquet and à la carte kitchens with strong attention to timing, consistency, and presentation., • Coordinate and time orders effectively with other kitchen team members to ensure seamless service., • Maintain the highest standards of food quality control, ensuring only superior products are served to members and guests., • Ensure all assigned work areas and equipment remain clean, organized, and sanitary at all times in compliance with health and safety standards., • Set up, maintain, and properly break down prep and line stations, including closing kitchen operations according to established checklists and procedures., • Properly cover, label, date, and store all reusable food items in accordance with food safety standards., • Take inventory of items required for station setup and determine necessary preparation needs., • Requisition ingredients and supplies as needed to produce menu items and notify the Sous Chef or Executive Chef of anticipated shortages., • Assist with procurement, vendor ordering, and inventory management., • Learn and participate in food cost management, labor control, invoice coding and tracking, and overall cost-control initiatives., • Assist in executing plans to reduce controllable costs while maintaining quality standards., • Monitor kitchen equipment and prep areas, making recommendations for maintenance, repair, and upkeep., • Attend kitchen staff meetings and actively contribute ideas for improvement and operational innovation., • Maintain regular attendance in accordance with Club scheduling needs., • Maintain professional appearance and grooming standards, including adherence to uniform requirements., • Comply at all times with Club policies, safety standards, and operational regulations., • Perform other duties as assigned by culinary leadership or management. Qualifications:, • Proven culinary experience in high-volume restaurant, banquet, or catering environments., • 1–2 years of leadership or supervisory experience in a high-volume or banquet kitchen preferred., • Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations., • Demonstrated attention to detail with a strong focus on food quality, consistency, and presentation., • Ability to remain organized, efficient, and professional in a fast-paced, high-pressure environment., • Excellent communication skills and the ability to collaborate effectively within a team setting., • Reliable, focused, and adaptable with a strong work ethic., • Passion for continuous learning and professional growth, with an interest in developing management and leadership skills. Benefits of working for us:, • Daily employee meals., • Golf privileges with reciprocal opportunities., • Annual holiday fund., • Access to Oasis Advantage discounts and amenities., • Full-time employees enjoy:, • Yearly paid time off., • Comprehensive insurance benefits: health, dental, vision, life insurance, etc., • 401(k) retirement plan. Send us your resume and let's get started! Equal Employment Opportunity (EEO) Statement:Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Americans with Disabilities (ADA) Accommodation Notice:If you require reasonable accommodation in completing an application, interviewing, completing any pre-employment testing, or otherwise participating in the employee selection process, please direct your inquiries to Human Resources. Physical Requirements:This role requires the ability to stand, walk, bend, stoop, and reach for extended periods of time. The position may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in a variety of weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description Established progressive restaurant group is interviewing qualified, ambitious and dedicated individuals for the position of Sous Chef. Only serious and committed culinary professionals need apply. Applicants must have at least five years of fine-dining restaurant experience, and most importantly, be passionate about food. If you fit that description, please respond to this ad with your resume and cover letter. JOB DESCRIPTION: This key role is perfect for a passionate, innovative, self-motivated, hands-on Chef who loves to create and cook great food "from scratch." We are seeking candidates with a 'non-corporate' roll-up-your-sleeves ethos! As our back-of-house leader, your mentorship and leadership to the team is fundamental to our success. What else is super important in our kitchen? • Innovative culinary mindset, • Keen organizational skills, • Food cost management, • Valuing & fostering diversity, • Adaptability, • Customer focus DUTIES INCLUDE: • Maintaining relationships with suppliers, • Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment, • Oversee food preparation by prep cooks & line cooks and kitchen porters, • Manage hiring and kitchen staff, • Plan menus with the sous chef & General Manager, • Execute the menu (by overseeing all expo and stations, for example) and work any station on the line Candidates must have a minimum of 3 years proven working experience as a Chef de Cuisine, Sous Chef and/or equivalent kitchen leadership in a fast-paced, "from scratch" full service restaurant.' Job Type: Full-time Salary: Commensurate with experience Benefits: • Dental insurance, • Employee discount, • Health insurance, • Vision insurance Physical setting: • Fine dining restaurant Experience: • Culinary Experience: 1 year (Required), • Experience & working knowledge of Brunch Service and production Work Location: In person

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

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

Job Description Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. Bern’s employees have established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require. Join a team that is committed to the very best in all things at Bern’s Steak House! Job Summary: Pastry Sous Chef will be responsible to ensure exceptional preparation of all desserts and pastries to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Bern’s Steak House/Harry Waugh Room standards. This is a mostly PM shift and will need the candidate to work late-night hours. Responsibilities and Duties: • Responsible for daily functions of the pastry and Harry Waugh Room kitchen operation, • Assist in maintaining a motivated, interactive positive team in a diverse environment, • Assist with training staff, • Maintain professionalism with team members, managers and guests, • Communicate team member issues that may arise, such as call outs or any other daily issue, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels, • Ensure prep and execution of all desserts, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Attend meetings as necessary, • Communicate and maintain positive inter-departmental relations, • Communicate with Pastry Management Team about any shift issues, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Ability to work efficiently and effectively, • Must be able to work a variety of shifts including weekends, days, nights and holidays, • Ability to perform all functions in the pastry kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • Knowledge of different cooking recipes and all kitchen equipment, • Able to make great quality desserts and pastries, • Follow ServSafe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • Maintain a sense of ownership for the restaurant Education & Experience • Preferable, 2-year degree from an accredited university in Pastry Arts with a restaurant background., • High school diploma or higher and 2 year experience in the pastry or related professional area. Physical Demands • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs, • Ability to use knives and kitchen machinery safely and effectively Benefits and Perks Immediate • Closed On Mondays, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days • Custom Packaging Health Plan Options with Tenure Based Employer Contribution, • Health, • Dental, • Vision, • Internal Career Growth Opportunities 1-Year • 401K Employer Match of 25% Up to the First 6%, • Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Powered by JazzHR 9d55GdkEgl

Job Description Sous Chef For more than 131 years and four generations, J.C. Newman Cigar Co. has handcrafted the world's finest cigars in the heart of Tampa's historic Ybor City. Our factory, El Reloj, is the last operating hand-rolled cigar factory in the United States-a living landmark where more than 25,000 guests from around the world visit each year to experience Tampa's cigar heritage. In late 2026, we will open three new hospitality experiences inside a beautifully restored 1910 building across the street from El Reloj: Elaine's, a classic American restaurant with continental and local influences serving breakfast, lunch, and dinner; Stanford's Cigar Club, a premium cigar lounge built around an exclusive barrel-aged spirits and reserve red wine program; and The Inn at El Reloj, eleven beautifully appointed guest rooms upstairs from Elaine's. Together with our private events programming on both sides of the street, they form the El Reloj District, a hospitality destination unlike anything else in Tampa. We are seeking a Sous Chef to support and help lead the culinary operations across the property. This is an exciting opportunity to join a growing hospitality team and play a key role in shaping daily kitchen operations, mentoring team members, and delivering exceptional culinary experiences within one of Tampa's most significant historic properties. Why You Will Love This Role • Help build a culinary program from the ground up within a landmark hospitality destination, • Join a passionate team focused on creating one of Tampa's most unique dining and hospitality experiences, • Join a 131-year, four-generation family business that values craftsmanship, heritage, and doing things the right way, • Work in a state-of-the-art kitchen designed by a nationally recognized kitchen design firm with dedicated restaurant, event, and prep lines, • Be part of the El Reloj District in one of Tampa's most iconic and storied neighborhoods Who You Are You are passionate about hospitality, teamwork, and culinary excellence. You thrive in a fast-paced kitchen environment, lead with professionalism, and take pride in mentoring and developing others. You are organized, dependable, and committed to maintaining high standards in every aspect of kitchen operations. You bring: • Minimum of 2 years of culinary leadership or kitchen management experience, with strong culinary knowledge and a passion for cooking and hospitality., • Excellent organizational, communication, and problem-solving skills, with strong attention to detail and the ability to multitask in a fast-paced environment., • Knowledge of food allergies, dietary restrictions, safe food handling, and Department of Health standards., • Experience developing and implementing menu items is preferred., • A collaborative leadership style with the ability to teach, mentor, motivate, and develop kitchen team members., • Basic computer proficiency, including Microsoft Word, Excel, and inventory management systems., • Culinary school education is a plus., • Food protection certification or equivalent food safety certification is preferred., • Food Handler Card preferred What You Will Do As Sous Chef, you will work closely with the Executive Chef and culinary leadership team to oversee daily kitchen operations across restaurant service, room service, private events, and inn amenities. You will lead by example in the kitchen, ensuring consistency, organization, sanitation, and operational excellence across all meal periods. You will: • Ensure all menu items are prepared on time, according to recipe specifications, and meet established quality, consistency, and presentation standards., • Oversee daily kitchen production and execution for breakfast, lunch, dinner, room service, and private events., • Conduct standardized line checks to ensure food is fresh, properly prepared, properly stocked, and service-ready., • Maintain a clean, organized, and sanitary kitchen while ensuring compliance with all food safety, health, and workplace safety standards., • Collaborate closely with front-of-house leadership to ensure smooth service execution and foster a respectful, team-oriented environment., • Support the kitchen team during service, including assisting line cooks and helping manage daily workflow and production needs., • Assist with scheduling, labor management, payroll budgets, family meals, and maintaining an efficient back-of-house operation., • Ensure timely product ordering, maintain strong vendor relationships, and monitor kitchen equipment to ensure proper and safe operation., • Support menu development, seasonal offerings, culinary innovation, and the training, mentoring, and development of kitchen team members., • Promote a positive culture of learning, accountability, teamwork, and operational excellence while maintaining the highest standards of food quality and guest experience. Physical Requirements & Work Environment • Ability to stand and walk for extended periods in a fast-paced kitchen environment, • Frequent reaching, handling kitchen tools, and operating equipment, • Ability to lift and move up to 50 pounds occasionally, • Exposure to heat, cold, steam, and other typical kitchen conditions, • Full-time position with flexibility to work evenings, weekends, and holidays based on business needs Compensation & Benefits We offer a competitive compensation package commensurate with experience: • $60,000–$70,000 annual salary, commensurate with experience, plus performance bonus, • Full medical, vision, and dental insurance, • 401(k) savings plan with company match, • Company-paid life insurance and short-term disability, • Company-sponsored long-term disability, • Paid time off Ready to Join Us? If you're passionate about hospitality, take pride in creating exceptional guest experiences, and are excited to be part of a growing team, we'd love to hear from you. Please submit your resume and a brief note sharing your experience and why you're interested in joining the J.C. Newman team to hr@jcnewman.com or apply online at www.jcnewman.com/careers. J.C. Newman Hospitality Co. is proud to be an Equal Opportunity Employer. We are a drug-free workplace and conduct pre-employment drug screening.

Job Description Director of Dining Services We are seeking an experienced and compassionate Director of Dining Services to lead our culinary team in providing exceptional dining experiences for our residents and patients. As a key member of our management team, you will be responsible for overseeing all aspects of dining services, including menu planning, food preparation, and service delivery. If you are passionate about creating memorable dining experiences and have a strong background in culinary management, we encourage you to apply for this rewarding opportunity. Director of Dining Services Responsibilities: Oversee the daily operations of the dining services department, including menu planning, food preparation, and service delivery Manage a team of cooks, servers, and other dining staff to ensure high-quality service and customer satisfaction Develop and implement menus that meet the dietary needs and preferences of our residents and patients Ensure compliance with all regulatory requirements and company policies Collaborate with other departments to ensure seamless service and minimize conflicts Conduct performance evaluations and provide coaching and development opportunities to team members Monitor and control food costs, labor costs, and inventory levels Develop and implement policies and procedures to ensure efficient and effective operations Director of Dining Services Requirements: 1+ years of experience in a culinary management role, preferably in a healthcare or senior living setting High school diploma or equivalent required; degree in hospitality, culinary arts, or a related field preferred Strong leadership and management skills, with the ability to motivate and inspire a team Excellent communication and customer service skills Ability to work in a fast-paced environment and prioritize tasks effectively Familiarity with food safety and sanitation protocols and regulations Director of Dining Services Benefits: Competitive salary range Opportunity to join a dynamic and growing company with a commitment to exceptional patient care Collaborative and supportive work environment Professional development opportunities to advance your career If you are a motivated and experienced culinary professional looking for a new challenge, please apply for this exciting opportunity to join our team. We look forward to hearing from you!

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa. Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the pastry team department in accordance with department policies and procedures. Create broad range of baked goods per menu. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the pastry department, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all pastry team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Pastry Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 1 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa. Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • TAO Marketplace, • Employee Discounts, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances, • Ensures all team members are compliant with all heart-of-house standards and procedures, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books, • Organize, develop and produce new recipes for potential new menu items and specials, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Ensures expediting standards, • Communicates clearly and concisely with all team members during service, • Practical knowledge of the job duties of all supervised team members, • Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture, • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous culinary experience as an Executive Sous Chef, Chef de Cuisine, or Sous Chef within a high-volume kitchen setting is essential, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • Must be organized, self-motivated, and proactive with strong attention to detail, • Proficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

About Us: At RockawayMore, we're not your average marketing agency. We're a crew of creative minds passionate about shaking up the food, beverage, and hospitality scene. Always pushing boundaries and dreaming up fresh ideas. We're all about teamwork, innovation, and making a difference with everything we do. Why Should You Join RockawayMore? • Mission-Driven: We're not just about marketing; we're on a mission to change the game in the digital age. Join us, and you'll be part of a crew dedicated to making waves and rewriting the rules., • Growth Focused: Your growth matters to us, really. With us, you'll have the chance to level up your skills, tackle exciting projects, and carve out your path to success., • Client Diversity: Our work spans a diverse range of clients in the food, beverage, and hospitality industry. Every day brings new adventures and fresh challenges, keeping things exciting and your skills sharp., • Collaborative Environment: Teamwork makes the dream work here. You'll be part of a tight-knit crew where ideas flow freely, and every voice is heard. Together, we'll create magic. The Opportunity: RockawayMore is seeking an experienced Freelance Social Media Manager to support a growing portfolio of food, beverage + hospitality brands. We're looking for someone who knows how to translate a brand's personality into compelling social content, build thoughtful content calendars + create meaningful engagement across digital platforms. The ideal candidate is equal parts creative + strategic, with a strong understanding of social media trends, exceptional writing skills + the ability to independently manage multiple accounts + deadlines. You'll collaborate with our internal account teams + creative partners to bring brand stories to life while maintaining the high standards our clients expect. This is a remote freelance opportunity with an anticipated minimum of two client accounts and the potential to take on additional brands. Duties + Responsibilities Social Media Strategy + Content Calendars • Develop and manage monthly content calendars for assigned client accounts, ensuring alignment with brand voice, business objectives + marketing initiatives.Collaborate with internal teams and clients to lock in the right content and secure approvals that keep the workflow smooth and the creativity flowing, • Develop and manage monthly content calendars for assigned client accounts, ensuring alignment with brand voice, business objectives + marketing initiatives., • Create thoughtful, engaging content strategies that drive brand awareness, audience engagement and community growth., • Identify relevant social media trends, cultural moments + opportunities to keep content fresh and engaging., • Coordinate content submissions, revisions + approvals with RockawayMore's internal team., • Maintain organized content calendars within the designated scheduling software + ensure all content is delivered according to agreed-upon deadlines.Content Creation + Production, • Develop compelling, brand-appropriate captions, storytelling concepts and creative briefs for Instagram, Facebook, TikTok and other relevant platforms., • Conceptualize and capture engaging content for feed posts, Reels, Stories and short-form video., • Plan and execute content shoots, including concept development, creative direction, shot lists, scheduling and on-site content capture., • When professional photographers or videographers are engaged, oversee all aspects of shoot coordination, including creative briefs, talent coordination, logistics, shot lists and deliverable management., • Ensure all content aligns with each client's brand identity, creative standards and overall marketing objectives.Account Management + Collaboration, • Work closely with RockawayMore's account managers and division leads to execute social media initiatives., • Participate in client calls and internal strategy meetings as needed., • Proactively communicate project updates, outstanding needs and potential challenges., • Incorporate feedback efficiently and collaborate with internal teams to keep projects moving.Publishing, Community Management + Reporting, • Schedule and publish approved content using designated social media management platforms., • Monitor account engagement and support community management, including comments, messages and audience interactions., • Track key performance indicators, including engagement, reach, impressions and follower growth., • Provide performance insights and recommendations to inform future content strategies., • Identify opportunities to optimize content based on performance trends. Requirements • Bachelor’s degree in Social Media, Marketing and/or Public Relations or a related field, • Three (3) to five (5) years of social media management experience (bonus points if you’ve worked your magic in culinary marketing and know the food, beverage and hospitality industries), • A proven knack for turning ideas into epic content and campaigns, • Deep understanding of social media platforms (Instagram, Facebook, TikTok) and supporting software programs, • Killer creative writing skills, and an eagle eye for typos, • Effectively manage multiple projects in a timely and simultaneous way, • Proficient with Google Suite products (Sheets, Docs, etc.) or equivalents, • Exceptional eye for details and organizational skills that would make Marie Kondo jealous, • Excellent communication and presentation skills, • Expert in English, both written, oral, and grammatical communication, • Fully remote freelance opportunity, with on-site content capture required as needed based on client and project needs., • Receive and run with constructive guidance in a positive, and impactful way, • Thrive in (and love) an ever-changing environment, staying focused and effective, • A passion for learning and growing (because we're all about leveling up), • An insatiable curiosity about the hospitality industry (seriously, we live for this stuff) Freelance Engagement + Compensation • Remote, independent contractor opportunity., • Compensation structured on a per-account monthly fee, based on the agreed-upon scope of work and deliverables for each client., • Initial engagement anticipated to include a minimum of two (2) client accounts, with the potential for additional accounts based on agency needs and mutual availability., • Opportunity for an ongoing freelance partnership supporting a diverse portfolio of food, beverage and hospitality brands., • Specific deliverables, timelines and compensation will be established in an independent contractor agreement prior to the start of the engagement. RockawayMore is committed to fostering an inclusive + collaborative environment. We welcome freelance talent from diverse backgrounds + evaluate candidates based on experience, qualifications + the ability to deliver exceptional work.

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa. Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for inventory, purchasing, and receiving all operating supplies and equipment. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Assists in the decision-making process for interviewing, hiring, and training new applicants., • Responsible for the scheduling, promoting, and team member development of the assigned department., • Collaborates with GM to facilitate the ordering of all front-of-house supplies., • Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability., • Responsible for regulating the pars for all supplies for regular service, catering, take-out, delivery, and all in/off-venue events., • Manages all deliveries and receiving procedures while following specifications of the purchase order., • Responsible for overseeing stocking and rotation of all non-beverage-related deliveries., • Possesses in-depth knowledge of operational systems, which includes inventory, purchasing, and receiving., • Participates in reviewing the venue’s monthly Profit & Loss statement., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for ensuring that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Possesses comprehensive knowledge of all food and beverage menus and the venue., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Responsible for overseeing the replacement or repair of all breakage, and damage of equipment or furniture immediately to management., • Attends and participates in any training sessions or departmental meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue purchaser training EDUCATION/WORKING KNOWLEDGE: • Minimum 1-year culinary purchaser experience or equivalent related Tao Group Hospitality experience required., • Previous experience in a high-volume restaurant/nightclub/lounge preferred., • Knowledge of food product preferred. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa. Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to sit and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs. with or without assistance, • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook with Sauté & Pasta experience to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 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

Job Description Summary: This position is considered an entry level position for fine dining restaurant and bar. Responsible for making sure the food is prepared to the exact specifications of the chef, establishment and the customer. They will follow all health and safety standards. Duties and Responsibilities include (but not limited to): • Works in full coordination with the Executive and/or Head chef., • Prepares food for service, chopping vegetables, butchering meat and/or prepares sauces., • Stocks and manages assigned food station(s) with / and all necessary supplies., • Understands and adheres to company’s policy and processes, cooking methods, standard portion sizes, kitchen rules and quality standards., • Ensures that the food comes out simultaneously, in high quality and in a timely fashion., • Ensures workstation area is kept clean and sanitized following safety and sanitation policies and processes of the company., • Properly stores, rotates and manages all food products following local, state, federal and company guidelines and procedures., • Complies with nutrition, sanitation regulations and safety standards., • Maintains a positive and professional approach with coworkers and customers. Education: Minimum requirement: High School Diploma Culinary School Diploma preferred. Food Certification preferred. Experience: Minimum of current 2 years’ experience as a Line Cook. Skills: Able to work in a fast-paced environment with accuracy in executing assigned tasks from the directions of the chef without hesitation and having an excellent understanding of various cooking methods. Must possess strong knowledge of cooking practice, including handling knives, using commercial kitchen equipment and ensuring safety of food. Have the ability to demonstrate continual improvement toward job development through increased skills and job knowledge. Have a high commitment for quality and job satisfaction, communication and customer service skills. Physical Requirements: Must have the ability to work while on your feet for ten plus hours at a stretch, standing for prolonged periods. Position requires the ability to lift 40+ lbs., cans and other bulk food items on a regular basis. Manual dexterity is required with the ability to bend, twist, stoop to retrieve from lower shelves and the ability to reach or climb to retrieve inventory. Benefits: • 40l(k), • Health Insurance (Medical, Dental, Vision), • Basic Life/LTD/ADD Company Paid, • Employee Assistance Program Company Paid, • AFLAC - Supplemental policies, • Voluntary Life Insurance, • Paid Sick, • Paid Vacation, • Free Parking

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Opportunities to grow your incomeJob Summary We are seeking a Pizza Maker to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare pizzas 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 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

Job Description Job Summary Team Members play a key role in supporting the preparation and assembly of vegan, gluten-free, and wellness-focused menu items. This position requires attention to detail, consistency in following recipes, and a passion for quality and sustainability. Team Members contribute to an efficient, clean, and positive work environment, ensuring every guest receives a memorable experience that reflects the company’s vibe and vision. Team Members are cross trained across all stations (Front of House, Back of House, and support roles) and will be scheduled into a primary station each shift, while remaining flexible and ready to support other stations based on business flow and team needs. We’re looking for an individual who is excited to provide first-class guest experience, can uphold our brand values, and has prior experience with barista or food prep. Duties & Responsibilities • Prepare ingredients by washing, cutting, measuring, and portioning according to recipes and prep lists., • Cook, batch, and assemble food and beverage items under leadership direction and in compliance with recipes and brand standards., • Label, date, and store food properly following FIFO (first in, first out) practices., • Maintain a clean, organized, and safe work area throughout the shift, including prep, production, and service areas., • Perform Front of House (FOH) responsibilities as scheduled, including customer service, operating the POS system, preparing barista beverages, maintaining merchandise displays, and ensuring cleanliness of guest-facing areas such as tables and restrooms., • Perform Back of House (BOH) responsibilities as scheduled, including cold line preparation (smoothies, bowls), food prep, dishwashing, stocking, and maintaining clean and organized kitchen stations. When assigned a BOH shift, team members may be designated to the culinary station as a shift-level assignment. This station is responsible for guiding BOH flow, directing prep priorities, and serving as the BOH point of contact for shift leadership., • Support station flow by assisting other areas (FOH, BOH, or Expo) during peak times or as directed, ensuring efficient service and minimizing delays., • Learn and communicate the ingredients and benefits of vegan and wellness-focused menu items., • Follow all food safety, sanitation, and health standards, including temperature logs and personal hygiene requirements., • Assist with opening, closing, and side work responsibilities as assigned., • Operate kitchen and barista equipment safely and accurately., • Report low stock levels, maintenance needs, or equipment issues promptly to supervisors., • Follow direction from shift leadership, to prioritize tasks, restock stations, and maintain workflow efficiency across all areas., • Work collaboratively with other team members to meet daily production and service goals., • Provide warm, positive, and professional interactions that enhance the guest experience., • Uphold company policies, procedures, and dress code at all times., • Successfully complete training across all stations (FOH, BOH, and support roles) and demonstrate the ability to perform each as needed., • Perform all other duties as assigned. Required Skills & Abilities • Strong attention to detail and ability to follow recipes and portion guidelines accurately., • Excellent communication and teamwork skills., • Ability to multitask and work efficiently in a fast-paced, guest-focused environment., • Dependable, punctual, and adaptable with a positive attitude., • Enthusiasm for wellness, sustainability, and plant-based living., • Basic proficiency with POS systems or mobile ordering apps preferred., • In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. Shift Availability • Shifts may include:, • 6:30 AM – 3:00 PM, • 7:00 AM – 3:30 PM, • 9:00 AM – 5:30 PM, • 3:00 PM – 9:00 PM, • 3:30 PM – 9:30 PM, • Weekend availability is required, • Potential for additional shifts/hours based on company needs and scheduling availability, • Schedule may fluctuate based on seasonality Enhance Your Experience! As an Urban Jungalow Team Member, you'll have opportunities to earn additional compensation incentives while growing your skills, including: • Jungalow Creators - Create content and earn extra income, • High 5 - Get rewarded for delivering exceptional guest experiences, • Spot Bonus - Recognition for outstanding performance Education & Experience • High School Diploma or equivalent., • Previous food preparation or kitchen experience preferred but not required. Training provided., • ServSafe certification or equivalent preferred. Physical Requirements The physical requirements 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 position’s essential functions. • Prolonged periods of walking, standing, and sitting., • Must be able to lift up to 40 pounds., • Exposure to hot and cold environments., • Frequent use of hands, harms, sight, and hearing., • Flexibility to bend, reach, and grab throughout the day. About the Company Urban Jungalow is a wellness-forward, quick-service café concept inspired by nostalgia and crafted for modern lifestyles. Our entirely vegan and gluten-free menu features grab-and-go offerings, handcrafted non-alcoholic beverages, and a genuine passion for hospitality, all served in a thoughtfully curated space. We are committed to sustainability, bold flavor, and atmosphere, infusing each guest interaction with positive energy and intentional design. Our mission is to bring functional foods forward through a culinary-driven, hospitality-first approach, offering convenience without compromise. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Food is everything to us. Our LINE COOKS are responsible for helping us craft high quality menu items and directly impact the guest experience. Your job and day to day tasks will revolve around proper food handling, food preparation and production, and ensuring cleanliness. Working with a sense of urgency, and in a way that produces a consistent and high-quality product is essential. We offer flexible schedules, competitive pay, advancement opportunities, benefits, discounted food & swag, and most major holidays off. If you are looking for a fun place to work, a place to build relationships, and an opportunity to give back to the community...come join our team! THE BASICS • Following recipes and adhering to food specs, ensuring quality and consistency, • Ensure all food meets food safety standards to eliminate cross-contamination on the front line, • Follow food production and prep list needs, • Comfortable operating kitchen machinery including knives, ovens, grills, gas stoves, food processors & blenders properly -- complying with food safety and sanitation standards, • Properly setting up, breaking down, and cleaning your station to set yourself and other team members up for success, • Perform additional responsibilities (as requested) at any time T PRE-REQs • 18 years of age or older, • Legally permitted to work in the United States (we participate in E-Verify), • Previous culinary experience with good knife skills!, • Team player with a positive attitude and works with a sense of urgency, • Ability to read and follow written recipes, • Reliable transportation to and from work, • Can work in both hot and cool environments, • Self-accountable in upholding high standards, • Able to work in a fast-paced setting for up to 8 hours daily, or as needed, • Willingness to learn and develop WORK ACTIVITIES & SKILLS • Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate., • Communication | Talking to others to convey information effectively & clearly., • Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations., • Attention to Detail | Job requires being careful about detail and thorough in completing work tasks., • Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude., • Integrity | Job requires being honest and ethical. Be Honest, Be Thoughtful, Be Kind in all you do., • Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high stress situations., • Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things., • Performing General Physical Activities | Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting up to 20 pounds, balancing, walking, stooping, and handling of materials., • Spend Time Standing | Most of your day will be standing up or walking.

Job Description Job Summary: The Line Cook position at Nutrition Solutions requires a high level of ownership, self-sufficiency, and teamwork. Ideal candidates will have strong communication skills, an unwavering attention to detail, and a commitment to continuous improvement. Team members are responsible for preparing and cooking meats, vegetables, and other hot/cold food products accurately and efficiently. Effective verbal and written communication skills in English are required to successfully perform job responsibilities, which include creating reports, delivering presentations, and collaborating with team members. Duties and Responsibilities: • Receive deliveries and set up/stock food items and supplies at the start of each day., • Prepare various meats, poultry, vegetables, and other foods in mass production using ovens, grills, skillets, etc., • Cut, chop, mix, and prepare sauces as needed., • Cook using methods such as grilling, frying, and sautéing while adhering to specified recipes and standards., • Assist with plating and assembling individual meals., • Meet or exceed production deadlines and maintain productivity., • Have a strong working knowledge of the wrap machine., • Maintain high cleanliness standards and adhere to food safety protocols by handling food properly and ensuring accurate storage., • Clean and sanitize cooking surfaces at the end of shifts., • Utilize temperature logs to maintain food safety standards., • Continuously seek ways to improve productivity, efficiency, and effectiveness within the team., • Take full responsibility for the quality of products served., • Consistently follow company cooking methods, quality standards, and kitchen policies., • Properly handle, store, and rotate all products., • Support food prep assignments as needed., • Follow plate presentation and garnish setup for all dishes., • Adhere to portion sizes and perform quality assurance checks to ensure compliance with standards., • Open/close the kitchen following the proper procedures and assist colleagues as needed., • Cross-train in other departments, including Customer Service and warehouse support, to better understand the business and collaborate with team members across different functions. Ideal Candidates Must: • Complete tasks with exceptional attention to detail, • Maintain a sense of urgency while still completing tasks accurately, • Work well on a team, • Be a strong communicator, • Be dependable and have a strong work ethic, • Follow company standards and comply with procedures, policies, and regulations, • Continually work on improving their health & fitness, skillset & personal development Education and Experience: • High school diploma or GED, • At least 3 years of experience as a line cook, restaurant cook, prep cook, or chef, • Culinary Arts certification preferred but not required, • Experience with various cooking methods and a solid understanding of nutrition and kitchen procedures, • Familiarity with industry best practices, • Current ServSafe Certification Physical Requirements: • Ability to walk or stand for eight (8) hours or more., • Capable of lifting and moving heavy pots of food and large bags of food, stocking walk-in coolers., • Regularly required to work in refrigerated/freezer environments for 3+ hours., • Must be able to lift and move up to 60 pounds at a time. Benefits: • Health Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off, • Team Workouts, • Free Employee Meals, • Personal Development & Educational Resources Additional Benefits: • High Energy, Growth-Oriented Company Culture, • Modern, Fun, State-of-the-Art Workplace, • On-Site World Class Gym & Spa, • Free Top Shelf Supplements, • Crypto Bonus Opportunities, • Fitness Bonus Opportunities About Nutrition Solutions: Nutrition Solutions is a fast-growing healthy lifestyle meal-prep company serving clients across all 50 states. As an industry leader, we're committed to quality, innovation, nutrition, and delivering exceptional customer experiences. Our mission is to transform lives, and that starts with empowering our team. We prioritize the personal growth and development of our team members, creating a culture that challenges everyone to become their best selves. As we continue to expand, we offer endless opportunities for career growth and personal impact. Our approach emphasizes personal development, comprehensive training, community engagement, and accountability to ensure continuous improvement. This role is for those who are dedicated, detail-oriented, disciplined, and passionate about helping others. Here, going above and beyond is just the starting point—we push each other to be better every day. If you're looking for a rewarding challenge and want to make a meaningful difference, this is the place for you! Application Process: Explore our mission, core values, and environment to see how Nutrition Solutions aligns with your skills and career goals at: www.nutritionsolutionslifestyle.com/recruiting Equal Employment Opportunity Statement: Nutrition Solutions is an equal opportunity employer and prohibits discrimination and harassment of any kind 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 law. Job Type: Full-time Pay: $17.00 - $19.00 per hour Shift: • 10 hour shift, • 8 hour shift, • Day shift Application Question(s): • What is your desired rate of pay? Education: • Associate (Preferred) Experience: • Cooking: 3 years (Required), • Meal preparation: 2 years (Preferred) Language: English, Spanish (Required) License/Certification: • ServSafe (Required) Work Location: In person

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 cook or management 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

Job Description We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will have a passion for food and a strong understanding of kitchen operations. As a Line Cook, you will play a vital role in preparing high-quality dishes while maintaining food safety standards. This position requires teamwork, attention to detail, and the ability to work efficiently in a fast-paced environment. Duties • Prepare and cook menu items according to established recipes and standards., • Ensure all food is prepared in a timely manner to meet service demands., • Maintain cleanliness and organization of the kitchen and workstations., • Adhere to food safety and sanitation guidelines, including proper food handling techniques., • Assist in inventory management by monitoring supplies and reporting shortages., • Collaborate with other kitchen staff to ensure smooth operations during service., • Participate in catering events as needed, providing exceptional culinary support. Qualifications • Previous experience in the food industry, particularly in a kitchen or dietary department, is preferred., • Strong knowledge of food safety practices and culinary techniques., • Ability to work efficiently under pressure while maintaining high-quality standards., • Excellent communication skills and the ability to work as part of a team., • Familiarity with catering services is a plus but not required., • A passion for cooking and willingness to learn new skills within the culinary field. Join our team and contribute your culinary talents in an environment that values quality, teamwork, and creativity! \nCompany Description At Mangos customers experience the rich, slow-cooked flavors of the South. Thoughtfully elevated with vibrant Caribbean influence. We provide brunch, dinner, handcrafted cocktails, and an unforgettable dining atmosphere at Mangos Southern Kitchen and Bar. We are looking to hire staff that will join us to provide this experience throughout the Tampa bay Community and abroad. Lets Grow/Expand together!!!! At Mangos customers experience the rich, slow-cooked flavors of the South. Thoughtfully elevated with vibrant Caribbean influence. We provide brunch, dinner, handcrafted cocktails, and an unforgettable dining atmosphere at Mangos Southern Kitchen and Bar.\r\n\r\nWe are looking to hire staff that will join us to provide this experience throughout the Tampa bay Community and abroad. \r\n\r\nLets Grow/Expand together!!!!

Job Description At Box of Cubans, we pride ourselves on delivering authentic and flavorful Cuban cuisine in a welcoming and vibrant atmosphere. We are seeking a passionate and skilled Cook to join our team and play a key role in crafting our signature dishes. As a Cook, you will be responsible for preparing high-quality menu items with consistency and efficiency, ensuring the satisfaction of our guests. You will maintain a clean and organized kitchen, adhere to food safety standards, and collaborate with our culinary team to innovate and improve our offerings. The ideal candidate will have a strong work ethic, attention to detail, and a genuine love for Cuban cuisine and culture. Key Responsibilities: • Prepare and cook menu items according to standardized recipes and presentation guidelines., • Ensure all food is cooked to the highest standards of quality and taste., • Maintain cleanliness and organization of workstations and kitchen equipment., • Follow proper food handling and sanitation protocols to ensure food safety., • Assist in inventory management by monitoring stock levels and minimizing waste., • Collaborate with the kitchen team to maintain a smooth workflow during service., • Participate in menu planning and contribute ideas for new dishes., • Provide input on improving kitchen operations and efficiency. Qualifications: • Proven experience as a cook in a restaurant or similar setting, with knowledge of Cuban cuisine preferred., • Ability to work in a fast-paced environment while maintaining quality and accuracy., • Strong understanding of food safety regulations and kitchen hygiene practices., • Excellent organizational and multitasking skills., • A team player with strong communication skills and a positive attitude., • Flexibility to work evenings, weekends, and holidays as needed. This position offers an opportunity to be part of a growing team dedicated to celebrating and sharing the flavors of Cuba. If you are passionate about food and ready to make an impact, we would love to hear from you!

Job Description • We are hiring immediately for a full time ENTRY LEVEL MAINTENANCE TECHNICIAN position., • Location: Canteen OCS Tampa - 9501 Palm River Road, Tampa, FL 33619 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday. 7:30 AM - 4:00 PM. More details upon interview., • Requirement: Must have previous maintenance experience, preferably some plumbing and electrical experience., • Perks: Will train on how to change water filter and perform preventative maintenance on ice machines!, • Fixed Pay Rate: $18.00 per hour, • Additional Job Duties & Responsibilities:, • Change water filters and perform preventative maintenance on ice machines at client locations. *Internal Employee Referral Bonus Available 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: http://olivia.paradox.ai/moSkg About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Summary: Performs a variety of skilled maintenance duties related to facility engineering and maintenance functions, while providing field leadership, ensuring quality assurance, supporting training efforts, and managing escalations. Essential Duties and Responsibilities: o Assists in making decisions on all normal and complex repairs; reports major problems to the maintenance supervisor and foreman. o Constructs, finishes, installs, maintains and repairs electrical and mechanical systems, or the facilities of any related systems, using power and hand tools and other necessary equipment. o Cleans, lubricates, services, repairs or diagnoses malfunction of HVAC, electrical and mechanical building systems, sterilizers, sprinkler and standpipe systems, transport systems, electronic signaling systems, fire alarm systems and similar specialty equipment items with appropriate training, certification skills and licensing requirements as needed. o Supervises and leads a group of workers on a project. o Reads, comprehends and transmits complicated detailed instructions verbally and in writing. o Teaches advanced maintenance skills to other members of the department. o Reviews work of outside vendors and licensed maintenance workers; makes punch lists. o Reports on and repairs discrepancies as assigned. o Analyzes and corrects complex building system problems, alone or as part of a team. o Maintains logs, performs rounds and completes work orders, tests and inspections. o Makes recommendations for modification or improvement of preventive maintenance systems. o Serves as a member of facility emergency response team. o Performs other duties as assigned. Qualifications: o Four years of skilled trade school or maintenance vocational schooling. o Five years of experience as a maintenance technician in an institutional setting in an engineering or maintenance discipline. o Two years of experience as a licensed Journeyman in the specialized trade. Must have one of the following: o Master license in one trade or two of the following Journeyman Electrical License or Registered ACR Technician with EPA certification in Refrigerant, or a Journeyman Plumber License, etc. o Valid driver’s license. Associates at Canteen are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCanteen.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1557234 Canteen

Job Description Position Summary The Banquet Captain leads the execution of assigned banquets and special events from setup through breakdown. This position directs all event staff, coordinates service with the kitchen and bar teams, and ensures each event runs smoothly, professionally, and according to event specifications. Key Responsibilities ● Lead and direct all assigned banquet and event staff. ● Review event details, timelines, menus, room setups, guest counts, and special requests. ● Conduct pre-shift meetings and assign service stations, setup, side work, and breakdown duties. ● Ensure event spaces are properly set, clean, organized, and guest-ready. ● Coordinate timing and service with culinary, bar, and management teams. ● Monitor service throughout the event and adjust staffing or assignments as needed. ● Maintain communication with the event host and respond promptly to guest needs or concerns. ● Ensure dietary restrictions, allergies, VIP needs, and special requests are communicated appropriately. ● Coach staff and ensure company service, appearance, sanitation, safety, and alcohol-service standards are followed. ● Oversee event breakdown, cleanup, equipment return, and completion of closing duties. Qualifications ● Previous banquet, catering, restaurant, hotel, or event-service experience preferred. ● Previous leadership, captain, lead server, or supervisory experience preferred. ● Strong communication, organization, hospitality, and problem-solving skills. ● Ability to lead a team and remain composed in a fast-paced environment. ● Must meet applicable food safety and alcohol-service requirements. Performance Expectations The Banquet Captain is expected to lead by example, maintain strong communication, anticipate guest and operational needs, and ensure every event is executed with professionalism, organization, and excellent hospitality

Job DescriptionManager of Operations Excellence and Growth Department: Training Reports to: Director of Ops Excellence Position Overview The Manager of Operations Excellence is responsible for driving operational consistency, supporting restaurant performance, and executing initiatives that strengthen the guest and team member experience across Naked Farmer. This role focuses on translating company standards into practical tools, training programs, and processes that help restaurant teams operate efficiently and consistently. Working closely with Operations, Culinary, People, and Finance, this role supports new restaurant openings (NROs), field training, standard operating procedures (SOPs), and the implementation of operational initiatives across new and existing restaurants. The Manager of Operations Excellence serves as a key connection between field operations and the support center, helping identify opportunities for improvement, develop scalable solutions, and ensure restaurant teams have the resources, training, and guidance needed to succeed. As Naked Farmer continues to grow, this role will help strengthen the operational systems, training resources, and processes that support expansion while maintaining the quality, culture, and guest experience that define the brand. Key ResponsibilitiesNew Restaurant Openings (NROs) Support the planning and execution of operational readiness and training for all new restaurant openings. Coordinate NRO training agendas, schedules, and execution timelines in partnership with Operations and cross-functional teams. Organize and support NRO training teams, deployment plans, and on-site training activities. Partner with Operations, Culinary, People, and Finance to ensure restaurants are prepared for opening. Maintain and improve NRO playbooks, checklists, training materials, and operational tools. Support pre-opening preparation, opening week execution, and post-opening stabilization. Track opening readiness, identify gaps, and communicate opportunities for improvement to leadership. Support consistent opening standards across markets as the company expands. Training & Development Execute and support scalable training programs for hourly team members and restaurant leaders. Develop and maintain onboarding materials, training guides, and operational learning resources. Support leadership development and skill-building initiatives in partnership with Operations and People. Ensure training materials reflect Naked Farmer's brand standards, operational expectations, food quality, and guest experience. Partner with field leaders to identify training gaps and implement targeted solutions. Evaluate training effectiveness through field observations, feedback, and performance metrics. Support the rollout of new menu items, systems, technologies, and operational procedures through effective training and communication. Operational Excellence Support the execution of the Operations Excellence strategy across new and existing restaurants. Identify operational gaps and opportunities to improve consistency, productivity, accountability, and restaurant performance. Develop, document, and maintain SOPs, operational playbooks, checklists, and other restaurant resources. Partner with Operations leadership to support restaurant execution and reinforce brand standards. Coordinate the implementation of operational initiatives and process improvements across the restaurant portfolio. Collaborate with Operations Services and other support center teams to resolve operational challenges and improve restaurant support. Gather feedback from field teams to identify recurring challenges and recommend practical solutions. Monitor implementation progress and communicate results, risks, and opportunities to relevant stakeholders. Help ensure operational tools and processes remain current, accessible, and easy for restaurant teams to use. Cross-Functional Collaboration & Field Support Serve as a resource for restaurant leaders and field operations teams on operational standards, processes, and training. Build strong relationships with restaurant teams to understand challenges and support consistent execution. Communicate operational updates, process changes, and new initiatives clearly and effectively. Coordinate with cross-functional partners to ensure initiatives are implemented consistently and on schedule. Travel to restaurants to support training, operational assessments, new openings, and continuous improvement initiatives. Share field insights and recommendations with leadership to strengthen operational effectiveness. Qualifications 5+ years of restaurant or hospitality operations, training, or field leadership experience. Experience supporting restaurant openings, field training, operational initiatives, or multi-unit restaurant operations. Strong understanding of restaurant operations, food quality, service standards, and guest experience. Experience developing and maintaining SOPs, training materials, checklists, and operational tools. Proven ability to organize projects, manage timelines, and execute initiatives across multiple locations. Strong communication, problem-solving, and organizational skills. Ability to work cross-functionally with Operations, Culinary, People, Finance, and other support center teams. Comfortable working in a fast-paced, growing restaurant organization. Ability to travel approximately 50–70%, with additional travel as needed to support new restaurant openings and field priorities. What Success Looks Like New restaurants are operationally prepared, trained, and positioned for a successful opening. NRO training and opening processes are consistent, organized, and repeatable across markets. Restaurant teams have access to clear, current SOPs and practical training resources. Operational initiatives are implemented consistently and effectively across new and existing restaurants. Field leaders feel supported and equipped to execute brand standards and deliver exceptional guest experiences. Training gaps and operational challenges are identified and addressed proactively. Processes become more efficient, repeatable, and scalable as Naked Farmer grows. Cross-functional communication improves alignment between restaurant teams and the support center. What This Role Builds As Naked Farmer continues to expand, the Manager of Operations Excellence will help build and maintain the training resources, operational playbooks, and systems that support consistent restaurant execution. Through strong field partnerships, effective implementation, and continuous improvement, this role will help ensure that growth does not come at the expense of food quality, team culture, or the guest experience. ABOUT NAKED FARMER Naked Farmer is built on a mission to build a better food system for all by connecting farmers to the community. We build seasonal recipes based on what's growing in our region and know farmers on a first-name basis. We were born in the global pandemic, pivoting the entire company to get fresh food from farm to door at a time when real food was flying off the shelves at the grocery store. Since then, we've built a culture of resilience and transparency through our open book management, profit-sharing plans, and dedication to telling the story behind the farmers who grow our local food supply. Our mission is to build a better food system for everyone by becoming 100% locally sourced. We're entering a period of expansion, opening in new cities and using the platform we've built to create more transparency around sourcing, cooking, and investing in regional food systems that support farmers, communities, and chefs. We currently operate restaurants in Florida and North Carolina and are entering a period of rapid growth and expansion across multiple states. And did we mention free Naked Farmer for all employees? We recommend the sweet potatoes. Come build the future of food with us.

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

Job Description We are hiring skilled, fast, and detail-oriented Line Cooks to execute our elevated izakaya menu. Working across fry, grill, sauté, and pass stations, you will play a crucial role in bringing Nagi’s culinary vision to life. Key Responsibilities Pacing & Ticket Execution: Maintain rapid ticket times and clear communication with the expo and sushi bar during peak service hours. Station Setup: Ensure stations are fully stocked, prepped, and organized prior to each service shift. Kitchen Safety & Cleanliness: Strictly follow food handling, labeling, rotation (FIFO), and sanitation procedures. Qualifications & Requirements 2+ years of line cook experience in an upscale, high-volume restaurant environment (Japanese/izakaya experience is a strong plus). Proficient knife skills, station management, and familiarity with high-heat cooking tools. Strong team mentality, stamina, and ability to stay calm under intense pressure. #hc268353

Job Description General Manager-Sunda Tampa The General Manager drives successful outcomes for a world class fine dining restaurant 100% execution of business strategy regarding policies, procedures, staff, purveyors, attaining budgeted goals, providing elevated entertainment experiences to guests, and building sales. Tasks, Duties, Responsibilities • Supervise operations to achieve targeted goals for food and beverage costs. Support the Executive Chef with product managements including food handling practices, waste control, ordering, receiving, setting pars, and sales forecasting, • Comply with company standards in the areas of cost and quality controls, values, and the image of the establishment, • Involvement with marketing ? events, promotions, specials, social media outreach, • Supervise staff and hold them accountable for executing their duties according to company policy and standards Exhibit in-depth understanding of the restaurant?s monthly profit and loss statement and be prepared to answer any questions from management. Participate in annual budgeting process and monitor budgets and capital expenditures throughout the year, • Understand and have working knowledge of all daily accounting functions, • Supervise front and back of house staff hiring and training, including pre-shift meetings. Execute all corporate training programs and serve as mentor to new assistant managers, • Serve as a role model and provide accessibility to staff while developing leadership and motivational skills. Exhibit efficiency in completing job rquirements through working with a sense of urgency and consolidating tasks, • Participate in payroll management to ensure budgeted labor goals are met while maintaining standards for product and service, • Responsible for ensuring food, beverage, and operating supply competitive purchasing, receiving, storage and inventory management is conducted in accordance with company standards, • Continually investigate, negotiate, and implement cost saving measures to maximize restaurant profitability, • Ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security, and prevention of injury from accidents, • Join and participate actively in one or more professional organizations and become highly attained to the local economic and competitive environmentInspired by a lifetime of culinary and culturally immersed travel throughout Southeast Asia, our owner developed the Sunda concept to celebrate the beautiful fusion of intermingling cultures found on the Sunda Shelf, a landmass, today submerged under shallow seas, that was once surrounded by the many different countries and cultures we celebrate at Sunda today like Japan, the Philippines, Indonesia, Thailand, China and more. Physical Requirements • Prolonged periods of standing and walking, • Must be able to lift, balance, push or carry to 75 pounds EEO Statement Sunda New Asian is an Equal Opportunity Employer Location: 3648 Midtown Dr, Tampa, FL 33607 Website: https://www.sundanewasian.com/ Sunda New Asian actively evaluates candidates from this pool and reasonably expects to extend offers for this position on a rolling basis as operational needs arise throughout the year. While a specific vacancy may not be processed on the exact day you apply, we utilize this listing for active, ongoing talent acquisition.

Job Description About the Role: We are seeking an experienced line cook to join our team at Counter Culture. As a line cook, you will be responsible for preparing and cooking high-quality dishes to our customers' satisfaction. You will work closely with the head chef and other kitchen staff to ensure that all dishes are prepared in a timely and efficient manner. Your attention to detail and ability to work in a fast-paced environment will be crucial to your success in this role. Ultimately, you will play a key role in providing an exceptional dining experience for our customers. Minimum Qualifications: • Proven experience as a line cook, • Excellent knowledge of cooking techniques, ingredients, and equipment, • Ability to work in a fast-paced environment, • Ability to work well in a team, • Flexibility to work in different shifts, including weekends and holidays Preferred Qualifications: • Culinary degree or certification, • Experience working in a high-volume restaurant, • Experience working with a variety of cuisines, • Strong communication skills, • Ability to multitask and prioritize tasks effectively Responsibilities: • Prepare and cook dishes according to our menu and recipes, • Ensure that all dishes are prepared to our customers' satisfaction, • Maintain a clean and organized kitchen, • Collaborate with the head chef and other kitchen staff to ensure that all dishes are prepared in a timely and efficient manner, • Adhere to all food safety and sanitation guidelines Skills: As a line cook, you will use your knowledge of cooking techniques, ingredients, and equipment to prepare and cook high-quality dishes. You will also use your attention to detail and ability to work in a fast-paced environment to ensure that all dishes are prepared to our customers' satisfaction. Additionally, your strong communication skills and ability to work well in a team will be essential to your success in this role. Finally, your flexibility to work in different shifts, including weekends and holidays, will be crucial to ensuring that we can provide an exceptional dining experience for our customers.

Job Description COOK About Opal Senior Living Opal Senior Living is dedicated to creating vibrant, welcoming assisted living communities. We are committed to providing exceptional care and personalized service that empowers residents to live healthy, fulfilling lives. Guided by compassion, integrity, and excellence, our team strives to make every day meaningful for those who live and work in our communities. About the Role The Cook prepares nutritious, high-quality meals for residents, ensuring a pleasant dining experience in compliance with dietary and safety standards. Key Responsibilities • Prepare and serve meals according to established menus and resident preferences., • Maintain cleanliness and sanitation in the kitchen and dining areas., • Follow food safety and infection control procedures., • Assist with special events and themed meals as needed., • Collaborate with the Dining Services team to ensure exceptional service. Qualifications & Requirements • High School Diploma or equivalent; culinary training preferred., • Experience in food service or healthcare dining environment., • Knowledge of sanitation and safety regulations., • Ability to follow recipes and manage time effectively. Physical Requirements Ability to lift up to 50 pounds and stand for extended periods. Apply today and make a difference at Opal Senior Living!

Job Description Join Our Team as a Dietary Cook – Where Every Meal Matters! Part-Time Relief Dietary Cook with Experience Are you a culinary pro who loves crafting delicious, high-quality meals? We’re searching for a skilled Cook ready to bring flavor, creativity, and care to every plate we serve our residents. Your Role: Prepare and cook a variety of dishes using expert techniques, following menus and recipes Deliver meals that look great, taste amazing, and meet residents’ dietary needs and preferences Innovate by helping develop new recipes, seasonal specials, and menu items Keep the kitchen spotless, organized, and compliant with all safety and hygiene standards Manage inventory, monitor food stock, and assist with ordering ingredients as needed Ensure every meal complies with dietary restrictions and health regulations Provide exceptional service with a professional and positive attitude What You Bring: Proven experience as a Dietary Cook with strong culinary skills Solid knowledge of cooking methods, ingredients, and kitchen equipment Ability to multitask and thrive in a fast-paced, energetic environment Attention to detail and ability to follow recipes and dietary guidelines accurately High school diploma or equivalent experience Why Work With Us: Daily pay option so you get paid on your schedule Competitive pay and benefits that reward your hard work A vibrant, supportive team culture that values you Innovative training to sharpen your skills and grow your career Real opportunities for advancement in a growing organization About Us: We’re dedicated to personalizing wellness journeys with skilled nursing and rehab care tailored to each individual’s needs. Join us and make a real difference with every meal you create. Ready to cook up success? Apply today and bring your passion to our table! We are an Equal Opportunity Employer. Compliance notice (Florida): This position requires background screening through the Florida Clearinghouse. For more information, visit: info.flclearinghouse.com. This URL is provided to meet state posting requirements. #AstonChampions

Collaborate with Executive Chefs to ensure desserts complement tasting menus, seasonal offerings, and each concept’s culinary direction. At least five years of professional pastry experience, including leadership experience in fine dining, luxury hospitality, or chef-driven restaurants. Work a

Job Description Evening Shift Line Cook Join our dynamic team at Blue Palms Health and Rehabilitation Center at Fletcher! We are seeking a skilled and dedicated Evening Shift Line Cook to join our culinary team. As an Evening Shift Line Cook at Blue Palms Health and Rehabilitation Center at Fletcher, you will play a vital role in preparing delicious and nutritious meals for our patients and staff. If you are passionate about cooking and providing excellent customer service, we encourage you to apply! Responsibilities: Prepare and cook a variety of meals, including entrees, sides, and desserts, in accordance with established recipes and quality standards Maintain a clean and organized kitchen environment, adhering to all safety and sanitation guidelines Work effectively in a fast-paced environment, managing multiple tasks and priorities with ease Collaborate with other kitchen staff to ensure smooth meal service and efficient operations Maintain accurate inventory and track food costs to minimize waste and optimize resources Provide exceptional customer service to patients and staff, ensuring their needs are met and exceeded Ideal Candidate: 1+ year of experience as a line cook or equivalent position in a healthcare setting Strong knowledge of food preparation techniques, cooking methods, and food safety practices Ability to work effectively in a team environment and adapt to changing priorities Strong communication and customer service skills Familiarity with dietary restrictions and special meal requirements (e.g., vegetarian, gluten-free, etc.) We Offer: Competitive salary and benefits package Opportunities for professional growth and development Collaborative and supportive work environment Flexible scheduling and a positive work-life balance How to Apply: If you are a motivated and detail-oriented Evening Shift Line Cook looking for a new challenge, we encourage you to apply for this exciting opportunity. To learn more about this role and apply, please [apply to the role]. We look forward to hearing from you!

Job DescriptionDescription: results oriented leader with the desire to achieve success through people, quality and hospitality. responsible for the overall operation for their location and ensuring the integrity of bartaco. key areas of responsibility include team performance, increased sales and profitability, effective cost controls, development, training and retention of staff. responsibilities: • establishes guest service and satisfaction as a priority through personal example, • responds to guest complaints and resolves them in a way that ensures the guest will return again quickly and ensures that every guest leave’s happy before leaving building, • assists the gm with recruiting, retaining, training and developing an optimum number of staff who are enthusiastically dedicated to delivering the highest level of hospitality to the guest, • assists the gm in achieving targeted budgets, goals and objectives, • assists the gm in community involvement programs and marketing runs, • assist the gm to ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines while providing quality food and exceptional service, • assists gm in controlling other direct operating expenses such as utilities, smallwares, etc., to minimize expense without adversely affecting operations, • manages others work safely by being alert and taking action regarding safety hazards, • ensures that all daily restaurant paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, payroll, purchase orders, bank deposits, employment-related forms, etc. #ZR Requirements: qualifications/skills: • minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity as an hourly team member (i.e., trainer, shift leader)., • prior high-volume management experience required, • dependable, detail-obsessed, and open to constructive feedback, • exceptional communication skills—written and verbal (1:1 and in a group setting), • ability to reach, bend, stoop and frequently lift up to 25 lbs. without assistance and 50 lbs. with assistance, • ability to be on your feet and alert for extended periods of time\nCompany Description 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. At bartaco, food is our passion. But people are our purpose.\r\n\r\nWe 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.\r\n\r\nAt bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.

Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly,