Executive chef jobs in Miami, FloridaCreate job alerts

As an Executive Chef, you will lead our culinary team with passion and creativity, crafting exceptional dining experiences that delight our guests. Proven experience as an Executive Chef or in a similar leadership role within the culinary industry.

Responsible to assist the Executive Chef with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas. Design and implement menus that fit the requirements of a particular outlet as set ou

The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Assists Executive Sous Chef and/or Executive Chef in supervision

Responsible to assist the Executive Sous Chef with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

WITH MICHELIN STAR LEVEL Employment Type: Full Time Years Experience: 10 - 15 years Salary: $90,000 - $120,000 Annual Bonus/Commission: Yes.

In this role, you will work closely with the Chef de Cuisine and Executive Sous Chef to oversee and manage all aspects of the kitchen, including the production of all menu items and the Stewarding department. A chef will find the same blue aprons and green tape in each of our kitchens—symbols

Sous Chef – NoMad Wynwood. The Sous Chef will be tasked with assisting in developing seasonal menus, managing food quality, maintaining consistency, and fostering a strong kitchen culture, inventory management. Assist Executive Chef in leading all culinary operations across restaura

Set to debut at the iconic Bal Harbour Shops in 2026,.Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic steakhouse meets the cinematic glamour of old Hollywood, brought to life through lush le

FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager POSITION SUMMARY The Food & Beverage Manager oversees all food and beverage operations across the property—including restaurant service, bars, poolside, beach operations, and event service—ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience • Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards., • Maintain consistent service quality across restaurant, pool, beach, and bar operations., • Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts., • Oversee VIP amenities, special setups, and all property-wide F&B needs., • Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership • Direct daily operations for restaurant, bar, pool, and beach service., • Lead daily pre-shift meetings, product training, and service briefings., • Develop and enforce SOPs, ensuring consistent execution and continuous improvement., • Create and manage staff schedules, daily assignments, and labor alignment based on business needs., • Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight • Manage all pool and beach attendants and service staff., • Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups., • Maintain vendor relationships tied to pool/beach service., • Enforce safety standards, local compliance, and property guidelines. Staff Management & Development • Recruit, hire, train, and develop high-performing F&B teams., • Conduct evaluations, performance coaching, and corrective action as necessary., • Foster a professional, motivated, service-driven team environment., • Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control • Review daily sales performance and identify revenue opportunities., • Monitor beverage costs, inventory levels, and product utilization., • Maintain accurate par levels, purchasing controls, and vendor coordination., • Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix., • Manage labor effectively to meet service expectations and financial targets. Events & Banquets • Support planning and execution of private events, buyouts, and group functions., • Coordinate staffing, bar setups, service flow, and event-specific requirements., • Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards • Act as an influential leader who drives accountability, transparency, and operational ownership., • Maintain open communication across departments to ensure cohesive service., • Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements., • Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS • Minimum 3–5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts., • Strong background managing high-volume, fast-paced service with luxury standards., • Experience with POS, OpenTable, Opera, and other hospitality technologies., • Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets., • Knowledge of food and beverage trends, health and safety standards, and compliance requirements., • Hands-on, guest-oriented, and solutions-driven approach., • Bilingual (English/Spanish) preferred., • Must be available to work evenings, weekends, and holidays as needed.

Job Reference Number: 33934 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation State: Florida (US-FL) About the Role: Constellation Culinary Group are seeking an experienced and creative Pastry Chef to lead the pastry program for our high-volume, elevated catering operation in Miami. The ideal candidate thrives in a fast-paced environment, has a refined sense of flavor and presentation, and can execute desserts that reflect both innovation and elegance while maintaining consistency across large-scale events. Key Responsibilities: Develop, test, and execute innovative dessert menus tailored to diverse event styles, including plated dinners, buffets, receptions, and specialty events. • Lead pastry production for high-volume catering, ensuring consistent quality, taste, and visual presentation across hundreds of portions., • Manage all aspects of pastry operations including ordering, inventory, scheduling, and food cost control., • Train, mentor, and supervise pastry team members to ensure skill development, efficiency, and adherence to culinary standards., • Collaborate with the Executive Chef and culinary leadership to align pastry offerings with overall event concepts and seasonal menus., • Ensure compliance with food safety, sanitation, and occupational safety standards., • Stay ahead of industry trends, incorporating modern techniques and presentations into dessert offerings. Qualifications: • Minimum 5+ years of professional pastry experience, with at least 2 years in a leadership role., • Proven background in high-volume, upscale catering, luxury hotels, or fine dining environments., • Exceptional knowledge of pastry techniques, chocolate work, plated dessert design, and large-format production., • Strong organizational and leadership skills with the ability to manage deadlines in a high-pressure setting., • Passion for creativity, detail, and delivering memorable guest experiences., • Culinary degree or formal pastry training preferred Benefits: • Medical, • Dental, • Vision, • Tuition Reimbursement, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick, • Holiday Pay (9 paid holidays) Salary: $70,000 #boost About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Working as an Executive Chef, you are responsible for overseeing all culinary functions for the Centurion Lounge, American Express - MIA Airport in Miami, FL.

The opportunity Delaware North Sportservice is searching for an Executive Chef to join our team at Miami Freedom Park in Miami, Florida. As Executive Chef, you will lead the kitchen and service teams in delivering exceptional food and service to our guests. If you’re an inspiring leader and innovative recipe developer looking for the next chapter of your career at a global hospitality company, apply now for this Executive Chef position. Pay Minimum – Anticipated Maximum Base Salary: $110,600 - $139,300 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Hire, train, and mobilize kitchen and service teams, • Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items, • Prepare operational reports; highlight progress, adverse trends, and make recommendations for success, • Maintain knowledge of and compliance with all company and health department policies, regulations, and standards, • Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies More about you • Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept, with 10 years' culinary experience in established restaurants and catering companies, • Experience working with Latin cuisine, • Bilingual (English/Spanish), preferred, • Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required, • Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems, • Ability to work a flexible schedule to accommodate business needs Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $110,600 - $139,300 / year

Finance and Accounting or related major; or a minimum of 3 years' experience in Purchasing or a related field. Managing Work, Projects, Policies, and Standards for Purchasing Across Departments. Assists Executive Chef in all aspects of purchasing (e.

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential highest attended arenas convention centers music festivals performing arts centers and cultural institutions on the planet. The Senior Event Sales Manager at Jungle Island is essential in driving sales and managing all aspects of events within our unique Miami venue ranging from corporate events and social functions to weddings and exclusive gatherings. The ideal candidate will spearhead the development and implementation of sales strategies designed to surpass revenue targets and elevate client experiences. This role pays an annual salary of $75000-$80000 and is commission eligible. Benefits for Full-Time roles: Health Dental and Vision Insurance 401(k) Savings Plan 401(k) matching and Paid Time Off (vacation days sick days and 11 holidays) This position will remain open until December 31 2025. Jungle Island a favorite South Florida landmark is an intimate zoological park located in the heart of Miami between downtown Miami and South Beach. Building upon a rich tradition that began in 1936 Jungle Island is home to some of the worlds rarest and most exotic animals. Park guests enjoy engaging animal shows and informative exhibits while strolling by streams and waterfalls under a lush canopy of tropical trees. Guests can choose to participate in hands-on interactions with fascinating animals or go on guided behind-the-scenes VIP tours. Jungle Island enriches the lives of park visitors through immersive real-life jungle experiences centered on adventure animals discovery and play. With its newly renovated Treetop Ballroom and picturesque outdoor spaces including a private beach the 18-acre park also serves as Miamis destination for extraordinary events. Discover Jungle Island today.Jungle Island Miamis premier entertainment destination combines the beauty of Miamis tropical landscape with a jungle full of extraordinary animals from around the globe. Building upon its rich 80-year history todays Jungle Island is a contemporary theme park featuring numerous wildlife such as lemurs wallabies capybaras and much more! Jungle Island began its history in 1936 as Parrot Jungle. Created by Franz Scherr with the idea of an attraction where birds could fly free Parrot Jungle was originally located in south Miami and was known primarily its wide array of exotic birds including Pinky the high-wire bicycle riding cockatoo and our world-famous pink flamingos who have been prominently featured in the opening credits of televisions Miami Vice. The park has evolved over the years under the direction of its current owners who purchased the park in 1988. After Hurricane Andrew the owners set their sights on continuing to develop the park on Watson Island. After construction was completed in 2003 the Watson Island location opened for business as Parrot Jungle Island. The evolution of the Jungle has led to the renaming of the park as Jungle Island to better encompass the wide variety of animals plants and activities available. Jungle Island lives up to its name with unusual flora from the extraordinary African sausage tree to a collection of rare cycads. Visitors to Jungle Island can stroll along the 1.35 miles of winding covered trails while enjoying the many special exhibits attractions and tours that are available. As Miamis brightest and most unique destination Jungle Island continues to delight the thousands of people who visit Miami each year. • Develop and execute innovative sales strategies to achieve and exceed departmental revenue goals consistently., • Specialize in selling diverse event functions by diligently assessing client needs detailing event orders and ensuring exceptional communication and client satisfaction., • Actively network within and beyond the venue to identify leads and foster relationships with new and existing clients., • Collaborate with the Executive Chef and General Manager to design profitable competitive event menus tailored to client preferences., • Work closely with the Marketing Department to capitalize on additional private events uncover new business opportunities and attract potential clients., • Leadership: Beyond managing a personal portfolio takes on mentoring and leadership roles within the sales team especially in the absence of the Director of Catering., • Autonomy: Oversees larger high-profile accounts/events with substantial revenue implications often leading contract negotiations and client-customized requests., • Strategic Involvement: Engages in sales strategy forecasting and revenue planning influencing departmental goals and standards., • By joining Jungle Island our new Senior Event Sales Manager will play a pivotal role in our continued success and growth setting new benchmarks in event excellence while fostering a vibrant community spirit. Join us in creating unforgettable experiences at one of Miamis premier destinations., • Comprehensive understanding of prospecting programs and event revenue optimization., • 4-6 years previous experience with event sales and a proven history of exceeding sales targets and orchestrating complex large-scale events., • Demonstrated proficiency in leadership communication and negotiation., • Dynamic personality with high energy and creativity coupled with keen attention to detail and superb organizational skills., • Proficiency in Microsoft Office Suite CRM and Banquet Event Order software. (Tripleseat Preferred), • Team-oriented attitude with the capacity to build relationships with new clients employees and community leaders., • An undergraduate degree is preferred. Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law. Required Experience: Manager Key Skills Abinitio,Administration And Accounting,Android,Bid Management,Inventory Management,Embedded C Employment Type : Full-Time Experience: years Vacancy: 1 Monthly Salary Salary: 75000 - 80000

Our Core Values: Guest Focus Reliable Attentive Service with the smile Passion Always Have Fun If those above sound like your values we are thrilled to hear from you! If you are passionate and guest satisfaction oriented this is where you have to apply! Join our GROUP!!!!! Floridas first Segafredo lOriginale is a hangout spot for locals and visitors on Lincoln Road. Brought over from Italy in 2000 lOriginale is perfect for people watching while enjoying Italian tapas sipping on a drink from the extensive cocktail menu and listening to great music. JOB RESPONSIBILITIES • Keep food standard consistency, • Organization, • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables butchering meat or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer report and follow executive chef or GM instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers JOB REQUIREMENTS • Proven cooking experience including experience as a line chef restaurant cook, • Excellent understanding of various cooking methods ingredients equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industrys best practices, • Culinary school diploma a plus, • Eligible to work in the United States. Disclaimer The statements contained herein reflect general details as necessary to describe the principle functions of any position the level of knowledge and skill typically required and the general scope of responsibility but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief to equalize peak work periods or otherwise to balance the work load gain additional experience to further the individuals professional development. Equal Opportunity Employer: It is Graspa Consultings policy to recruit hire train and promote in all job titles without regard to race color religion sex gender national origin ancestry physical or mental disability age medical condition marital status military service sexual orientation or any other basis protected by law. Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills Employment Type : Full-Time Experience: years Vacancy: 1 Hourly Salary Salary: 16 - 18

Part-timeDescription Summary of Duties: Perform quality work within deadlines with or without direct supervision. Interact professionally with other team members customers and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other team members and organizations. Maintain strict privileged proprietary guest and employer confidentiality during and beyond the term of my employment. Adhere to all work rules policies & procedures and safety standards. Position Description: Provide limited culinary support to the Back House. Knowledge Skills and Abilities: • Review daily work orders and check pantry for items needed., • Report any inventory shortages to the Executive Chef., • Prepare simple food items as directed according to house recipes., • Prepare items for banquet or restaurant use., • Rotate items to ensure freshness., • Assist with deliveries and secure items for transportation., • Follow all food safety ordinances and regulations., • Ensure the highest standards of cleanliness safety and guest satisfaction., • Monitor equipment and report any maintenance concerns as needed., • Breakdown workstation and restock items for next shift., • Comply with Title 31 training requirements., • Perform other duties as assigned. Requirements Education/Qualifications: • Requires some kitchen prep experience in a high-volume environment., • Must be at least 18 years old. Requires problem solving skills and the ability to communicate effectively. Position involves prolonged walking stooping or bending lifting or carrying up to 50 pounds daily. Work is performed in a casino environment with varying levels of lighting air quality noise and / or temperature. Acknowledgement: I have read and understand the above job description. This job description is intended to describe the general nature and level of work being performed and not intended to be construed as an exhaustive list of all responsibilities duties and skills required. I assert that I am able to perform the essential duties meet the physical requirements Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Food Service,Kitchen Experience,Hospitality Experience,Guest Relations Experience,Cooking,Baking,Sanitation,Knife Skills Employment Type : Part-Time Experience: years Vacancy: 1

Purpose: To assist servers in any way possible to ensure proper prompt and courteous service to all guests. Reports to: Executive Chef F&B Manager and Food & Beverage Supervisors Essential Functions: • Station set-up, • Stock needed supplies in side stands., • Clean-up of coffee machines and prepared coffee., • Set-up tea station., • Get ice supply., • Dust all tables to include table legs., • Receive rolls and put in warmers., • Put milk in refrigerators and set-up creamers., • Pre-set breadbaskets lined with napkins., • Pick-up linen., • Check off and pick-up storeroom supplies., • Set tables with clean pressed linen china silver and glassware., • Ensure furniture and floors are clean and arranged according to specifications., • Assist servers during meal period., • Remove any extra settings., • Pour water., • Attend to all needs of the guests during meal periods breakfast lunch and dinner., • Report to Supervisor any need for housekeeping and/or repairs of any equipment or restaurant., • Must be familiar with and adhere to all liquor liability laws., • Must attend all designated pre-shift meetings., • Responsible for setting up restaurant area., • Adhere to predefined drink service guidelines and responsible for beverage familiarization., • Perform any other duties assigned by management., • Maintain a neat and professional appearance following the Novotel Grooming Standards., • Maintain an awareness of liquor costs and minimize waste which may raise them., • Must be familiar with all policies related to liquor liability laws., • Ability to open and close the restaurant shift assigned., • Must serve all guests in consistent manner using the Novotel F&B Standards., • Must be able to bus tables and re-set the tables as needed., • Must know the menu and be able to describe the items to guests., • Must be able to resolve guests issues and create an amazing be able to communicate and maintain a positive relationship with culinary and stewarding staff., • Maintain an awareness of all functions events and meetings taking place at any given time., • Control heavy volume at the restaurant., • Knowledge of hotel property., • Inform the guest about buffets hotel activities and community., • Attend to and anticipate guests needs., • Greeting guests. Anticipate guests needs to create an amazing experience., • Assist with IRD when required, • Responsible to follow FIFO procedures at the bars., • Label daily perishables, • Label dairy products, • Hotel Specific Essential Functions:, • Assist with IRD when required, • Assist with pool service when required, • Assist with lounge and mini bar services when required, • Tools and Equipment:, • Computer and printer telephone pen/pencil kitchen utensils cleaning supplies hot dishes plates, • silverware heavy trays etc., • Coffee maker/urn toaster microwave beverage machines bus trays dishware silverware glassware, • Interior and exterior of hotel in the restaurant lounge and kitchen areas with exposure to, • extreme temperatures., • Exposure to Food and Beverage hazardous cleaning chemicals., • Bus and set-up tables in the restaurant to improve services., • Maintain a clean and attractive surroundings., • Follows Novotel Miami Brickell grooming standards and uses proper vocabulary., • Occasional lifting up to 25 lbs. Pushing of supply carts carrying trays Additional Information : All your information will be kept confidential according to EEO guidelines. Remote Work : No Employment Type : Full-time Experience: years Vacancy: 1

Plans and creates menus to include influencing the menu for chef's tables, catering expos, etc.

Four Seasons - 9011 Collins Ave [Kitchen Supervisor / Cook] As a Sous Chef at Four Seasons, you'll: Lead the culinary team in creating innovative and high-quality dishes; Oversee food preparation and ensure all dishes meet standards; Collaborate with Executive Chef to develop new menu items and spec

Four Seasons - 1435 Brickell Avenue [Kitchen Supervisor / Cook] As a Chef de Partie at Four Seasons, you'll: Lead the culinary team, ensuring high-quality food production; Oversee food preparation, cooking, and presentation in accordance with company standards; Collaborate with Executive Chef to dev

Four Seasons - 1435 Brickell Avenue [Kitchen Supervisor / Cook] As an Executive Chef at Four Seasons, you'll: Lead culinary team in creating innovative and high-quality dishes; Oversee menu planning and food preparation to ensure consistency and excellence; Manage inventory and ordering of supplies

Davidson Hospitality Group - 21043 [Kitchen Supervisor / Cook] As an Executive Chef at Davidson Hospitality Group, you'll: Lead culinary team in menu development, food preparation, and presentation; Manage inventory, ordering, and budgeting; Ensure compliance with health and safety regulations; Trai

Job Title: Lead Chef Instuctor.Hospitality Employees Advancement and Training (HEAT), Inc.Lead culinary classes for the HEAT program.Depending on your skills, assisting with outreach efforts on HEAT’s behalf.Majority of time at center teaching classes and building relationships with executive chef

Key Responsibilities:** + Develops and implements operation's plans and systems to ensure contractual obligations are met + Manages cost controls and control expenditures for the region + Acts as a Regional leader who models competencies and behaviors which that support company values + Plans an

Plenty of growth opportunities and exper Sous Chef, Executive, Chef, Hotel, Staffing, Restaurant. We are looking for an Executive Sous Chef for this luxury property. The sous chef will produce for multiple outlets.

Assists Executive Chef with all kitchen operations and preparation.

Job Summary** Job Summary: Working as an Executive Chef , you are responsible for overseeing all culinary functions for the Centurion Lounge, American Express - MIA Airport in Miami, FL.

Plenty of growth opportunities and experience wo Sous Chef, Executive, Chef, Restaurant, Staffing. We are looking for an Executive Sous Chef for this luxury property. The sous chef will produce for multiple outlets.

Job Summary** Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef II at Florida International University in beautiful Miami FL ! You will be an instrumental culinarian within our residentia

Job Summary** Downtown Doral Charter Elementary School and Downtown Doral Charter Upper School Are you an innovative culinary professional with boundless energy and a passion for excellence? Join us as the Executive Chef for our premiere K12 school district located in Doral, FL. Hands-on chef

Communicates daily with Executive Chef or Sous Chef.

Job Description We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders. This position works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Oversees assigned areas of culinary production and works service., • Execute recipes, maintain kitchen equipment, and always be on time, • Use working knowledge of basic cooking techniques; measuring, knife skills, sautéing, grilling, roasting, poaching, etc. Your Qualifications: • Minimum 1-3 years’ experience professional cooking experience in restaurant or establishment of similar caliber., • Excellent verbal and written communication skills., • Ability to read, speak and interpret documents in clear English., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Employee Assistance Program, • Pet Insurance Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSalary: 21 Responsible to: Executive Chef Place of Work: Lost Boy Dry Goods Main Duties: To be a part of a team building experience. To create, to inspire and to bring smiles to our guests faces. • Prepare and organize cooking stations in the kitchen for yourself and other chefs, • Cook the menu items that senior chefs assign to you, • Complete presentation of dishes to be sent to restaurant patrons, • Ensure food quality is of the highest standards, • Cooperate with other kitchen staff, especially chefs, • Ensure that dishes are timed correctly for parties of restaurant patrons, • Comply with health and sanitation guidelines Line Cooks necessary skills: • Experience cooking in a professional environment, • Comprehension of a variety of cooking techniques and understanding of chefs culinary requirements, • Familiarity with best line cook practices, • Great communication skills, • Excellent organizational skills, • Culinary school degree is a plus Physical Requirements: • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry, or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.

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

Job DescriptionSalary: $18-$20 Job Title: Line Cook Responsible to: Executive Chef Place of Work: Fox's Lounge, South Miami Main Duties: To be a part of a team building experience. To create, to inspire and to bring smiles to our guests faces. • Prepare and organize cooking stations in the kitchen for yourself and other chefs, • Cook the menu items that senior chefs assign to you, • Complete presentation of dishes to be sent to restaurant patrons, • Ensure food quality is of the highest standards, • Cooperate with other kitchen staff, especially chefs, • Ensure that dishes are timed correctly for parties of restaurant patrons, • Comply with health and sanitation guidelines Line Cooks necessary skills: • Experience cooking in a professional environment, • Comprehension of a variety of cooking techniques and understanding of chefs culinary requirements, • Familiarity with best line cook practices, • Great communication skills, • Excellent organizational skills, • Culinary school degree is a plus Physical Requirements: • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry, or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.

Job DescriptionSalary: based on experience Job Title: Line Cook Responsible to: Executive Chef Place of Work: Brother's Keeper Main Duties: To be a part of a team building experience. To create, to inspire and to bring smiles to our guests faces. • Prepare and organize cooking stations in the kitchen for yourself and other chefs, • Cook the menu items that senior chefs assign to you, • Complete presentation of dishes to be sent to restaurant patrons, • Ensure food quality is of the highest standards, • Cooperate with other kitchen staff, especially chefs, • Ensure that dishes are timed correctly for parties of restaurant patrons, • Comply with health and sanitation guidelines Line Cooks necessary skills: • Experience cooking in a professional environment, • Comprehension of a variety of cooking techniques and understanding of chefs culinary requirements, • Familiarity with best line cook practices, • Great communication skills, • Excellent organizational skills, • Culinary school degree is a plus Physical Requirements: • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry, or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.

Job Description Job Title: Cafeteria Cook II Department: Food and Beverage Reports To: Executive Chef FLSA Status: Non-Exempt SUMMARY: The Cook II is responsible for assisting in the preparation and cooking of a variety of food items, ensuring quality, taste, and presentation. This role supports the kitchen team by taking on more complex cooking tasks and helping to train less experienced staff while maintaining a clean and organized kitchen environment. ESSENTIAL FUNCTIONS: • Prepare and cook menu items according to established recipes and standards., • Assist in the preparation of ingredients, including chopping, marinating, and portioning., • Monitor food quality and presentation, ensuring consistency with restaurant standards., • Help with inventory management and food ordering as needed., • Maintain cleanliness and organization of the kitchen, adhering to health and safety guidelines., • Train and mentor Cook I and other kitchen staff in food preparation techniques., • Collaborate with other kitchen staff to ensure timely service during peak hours., • Perform additional duties as assigned. QUALIFICATIONS: • High school diploma or equivalent; culinary degree or certification preferred., • Minimum of 3 years of experience in a commercial kitchen environment., • Strong knowledge of cooking techniques, food safety, and sanitation practices., • Ability to work in a fast-paced environment and manage multiple tasks., • Excellent communication skills and ability to work effectively in a team. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Exerting up to 50 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, balance, carry, push, pull, or otherwise move objects., • Ability to be mobile for a minimum of 6 hours. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The noise level in the work environment may range from moderate to loud. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary. The position is an at-will position and subject to termination with or without cause or notice.

Job DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Line Cook to join our team. This is a rare opportunity to be part of one of Miami’s most ambitious premium lifestyle destinations — combining Michelin‑level cuisine, bespoke cocktails, elite cigars, and unforgettable guest experiences.About the RoleAs a Line Cook, you will play a critical role in preparing high-quality dishes that reflect the elegance and excellence of our concept. You will be responsible for station setup, precise food preparation, and maintaining cleanliness and consistency throughout service.What You’ll Do: • Prepare and cook menu items according to recipes, quality standards, and presentation guidelines, • Set up and stock stations with all necessary supplies before and during service, • Maintain cleanliness and organization of kitchen workstations and equipment, • Ensure proper food handling, sanitation, and safety procedures are followed at all times, • Collaborate with the Executive Chef and kitchen team to deliver timely, consistent service, • Assist with inventory, prep, and closing duties as assigned, • Contribute to a positive, respectful, and professional kitchen cultureIdeal Candidate:, • 3+ years of experience as a line cook in a high-end or fine dining environment, • Strong understanding of kitchen operations, food prep, and presentation standards, • Reliable, punctual, and able to thrive in a fast-paced kitchen, • Detail-oriented and committed to excellence in every plate, • Able to lift up to 50 lbs and stand for long periods pUETiyF3HX

Job DescriptionHotel Executive Chef – Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We’re seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: • Salary: $90,000 – $95,000, • 10% annual bonus, • $5,000 relocation package Benefits • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Life Insurance (Basic, Voluntary & AD&D), • Training & Development, • Paid Time Off (Vacation, Sick & Public Holidays), • Salary: $90,000 Bonus 10%

Job DescriptionRestaurant Manager Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is set to become a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment offers unparalleled service and an elegant atmosphere. Harbour Club, a private Japanese restaurant, and the Palm Room, a speakeasy-style lounge, are exclusive to our esteemed members, while our upscale Mediterranean trattoria, A’riva, welcomes all guests to enjoy its exceptional offerings. We are seeking an experienced and dynamic Restaurant Manager to lead our front-of-house team and ensure an exceptional dining experience for our members and guests. If you are passionate about hospitality, have strong leadership skills, and thrive in a high-end, fast-paced environment, we invite you to apply for this exciting opportunity. Responsibilities: * Oversee daily restaurant operations, ensuring smooth and efficient service * Lead, mentor, and motivate front-of-house staff to deliver exceptional hospitality * Maintain high standards of service, presentation, and cleanliness throughout the restaurant * Manage reservations, guest relations, and handle customer feedback promptly and professionally * Collaborate closely with culinary and management teams to coordinate seamless service * Develop and implement strategies to maximize revenue, control costs, and enhance profitability * Ensure compliance with health, safety, and licensing regulations * Recruit, train, and evaluate team members to build a skilled and motivated workforce * Manage scheduling and labor costs while maintaining adequate staffing levels * Drive continuous improvement initiatives to elevate the guest experience and operational efficiency Qualifications: * Proven experience as a Restaurant Manager or in a similar leadership role within upscale or luxury dining environments * Exceptional leadership, communication, and interpersonal skills * Strong problem-solving abilities and capacity to work under pressure * Excellent organizational and multitasking skills * Knowledge of restaurant operations, financial management, and inventory control * Ability to inspire and lead a diverse team toward a common goal * Commitment to delivering outstanding guest experiences * Flexibility to work evenings, weekends, and holidays as needed Why Join Us: * Competitive salary and performance-based incentives * Opportunity to lead and grow within a prestigious and luxurious brand in Miami Beach’s vibrant culinary scene * Medical, vision & dental insurance for qualifying employees * Paid time off (PTO): vacation days, sick leave, and holidays * Career development and advancement opportunities * Comprehensive training and ongoing support from an experienced management team If you are excited to contribute your leadership skills and passion for hospitality to Harbour Club Miami, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY The Sous Chef is responsible for assisting the Executive Chef in overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: ESSENTIAL DUTIES AND RESPONSIBILITIES • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food Purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)• Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions, and presentations meet the Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches • Daily specials, • Communicate any issues, concerns or updates with chef and sous chefs • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH SKILLS AND QUALIFICATIONS • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.), • Career driven with stable job history, • High volume and/or fine dining experience

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: The Ventanita Attendant is responsible for operating La Ventanita which is responsible for greeting customers, preparing and serving food and nonalcoholic beverages. Duties and Responsibilities: • Communicate with customers regarding orders, comments, and / or complaints., • Accept payment from customers and make change as needed., • Request and record customer orders and compute bills using our point-of-sales system., • Serve prepared food items such as gelato, soft serve ice cream, and sorbetto along with non-alcoholic beverages., • Notify leadership team of shortages and / or special orders., • Reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures immediately., • Possess a positive attitude and has the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Encourages and builds mutual trust, respect, and cooperation among team members., • Ensure compliance with food hygiene and Health and Safety standards., • Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property., • Google Suite, • HRIS and Payroll - ADP TotalSource, • Guest Service Management System - HotSOS, • High school diploma or equivalent is required., • Previous customer service experience required, preferably within a luxury hotel or fine dining restaurant environment., • Must be able to speak, write and understand English. Ability to communicate in Spanish and / or Haitian Creole desirable., • Must be able to multitask in a fast paced, high quality environment., • Customer Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction., • Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values., • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan., • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed., • Continually required to stand, • Continually required to walk, • Occasionally required to sit, • Continually required to utilize hand and finger dexterity, • Continually required to climb, balance, bend, stoop, kneel or crawl, • Continually required to talk or hear, • Continually work near moving mechanical parts, • Occasionally exposure to extreme heat or cold, • While performing the duties of this job, the noise level in the work environment is usually moderate, • The employee must occasionally lift and /or move more than 50 pounds / continually lift and / or move up to 20 pounds, • Specific vision abilities required by this job include: Close vision; Distance vision; Depth perception and ability to adjust focus The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job DescriptionAbout the Company At Flow, we’re reimagining what it means to live, work, and connect. More than just a real estate company, Flow is a brand, a technology platform, and an operations ecosystem spanning condominiums, hotels, multifamily residences, and office spaces. We’re building a new kind of living experience: one that’s flexible, connected, and designed to create genuine community and real value for the people who call Flow home. Our mission is oneness: prioritizing our residents and their experiences, and fostering connection with ourselves, their neighbors, and the natural world. By putting people at the center of everything we do, we’re creating vibrant, human-centered communities where life, work, creativity, and play all come together in one place. About the RoleAs the Sous Chef, you will lead and support all things food at Flow — from our Café, Grocer, and Commissary Kitchen to Food Trucks and Offsite Catering. This includes overseeing preparation, quality, and consistency while jumping in hands-on when needed. You’ll help shape menus, manage sourcing and pricing, and ensure the best ingredients make it to every plate. Along the way, you’ll guide and inspire our kitchen teams and supervisors, keeping operations running smoothly across all outlets. At the heart of it, this role is about creating great food, building great teams, and delivering experiences that guests (and teammates) love.Responsibilities • Support the Executive Chef in daily operations, menu execution, and team leadership., • Supervise and mentor kitchen staff, creating a positive, collaborative, and growth-oriented environment., • Ensure all dishes meet Flow’s standards for quality, consistency, and presentation., • Monitor recipe adherence, portion control, and food safety compliance. Recommend and communicate to Culinary Director as needed., • Monitor product quality, manage inventory, and coordinate supply orders., • Uphold sanitation and safety practices in line with company and regulatory standards., • Contribute to hiring, training, and performance development of kitchen staff., • Participate in kitchen leadership meetings and support planning initiatives.Ideal Background, • 2-4 years of proven experience as a Sous Chef or strong background as a Senior Line Cook in a high-volume kitchen., • Formal culinary training or equivalent professional experience., • Able to walk and stand for long periods of time (10 hours)., • Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly., • Strong leadership skills with the ability to mentor, motivate, and develop a team., • Deep knowledge of culinary techniques, food safety standards, and sanitation regulations., • Excellent organizational and time-management skills, with the ability to manage multiple priorities., • Strong communication and collaboration skills across all levels of the team., • Ability to work under pressure while maintaining quality and consistency., • Flexibility to work evenings, weekends, and holidays as required., • Physical stamina to stand for extended periods and perform hands-on kitchen work. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Promote, work and act in a manner consistent with the mission, vision and values of the company, • Lead BOH team to promote, work and act in a manner consistent with the mission, vision and values of the company, • Supervise the training, managing, coaching, counseling and performance evaluation of the BOH team, all Temaki Chefs, Jr. Sous Chef, Porter/Receiver Team, • Work in conjunction with BOH Manager, • Maintain positive and professional relations with vendors and staff, • Ensure that no members of staff are permitted to work if they are not suitably dressed and groomed, • Maintain temperature logs and shellfish tag records, • Inform Executive Sous Chef of any maintenance or repairs needed, • Oversee methods of preparation, portion sizes and timeliness of food preparation; control food and its usage to minimize waste, • Ensure that all items are prepared properly and timely for service daily, • Inspect food from vendors to ensure product is of the highest level of quality and consistent with requested order, • Conduct line checks multiple times per shift to ensure DOH compliance; Address all DOH violations immediately; Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards, • Maintain clean Facility including but not limited to the Kitchen, Dish Area, Storage Rooms, Refrigeration Units, Locker Room, et al, • Ensure that all daily checklists are completed by Chefs, and/or Head Temaki Chef and that all items are certified, • Promote and practice safe work habits through trainings, education and day-to-day management; Identify potential safety hazards; Follow the proper reporting procedure, conduct initial investigation and determine the root cause of safety incidents in the interest of maintaining a safe work environment, • Assist ESC in training of Front of House staff as it pertains to menu and food knowledge, • Inspect supplies, equipment and work areas as well as observe workers and work procedures to ensure compliance to established standards, • Assist ESC in maintaining kitchen equipment; schedule repairs and additional maintenance as needed, • Able to execute all positions’ duties and responsibilities under their purview, • Complete daily product inventory and orders, ensure proper product amounts are maintained to limit waste/spoilage, • Supervise and facilitate end of period inventory, • Adhere to all Standard Operating Procedures, • Able to complete all administrative responsibilities in a time frame defined by the Corporate Chef team including, but not limited to the following:, • Daily Manager Log, • Daily Line Checks (including Photos), • Inventory, • Ordering, • Email Confirmations/Replies (within 24 hours), • Completing Tasks as Scheduled in Calendar Invites, • Project Submission, • Topics List for Weekly Meeting, • Completing Staff Training Exercises as Defined in Training Paths, • Commissary Ordering (as per R365 Commissary Order SOP), • Staying Up to Date on All New Policies & ProceduresREQUIRED KNOWLEDGE/SKILLS/ABILITIES, • Strong culinary skills which include:, • Advanced palate, • Strong spatial reasoning, • Solid sense of timing, • Speed and efficiency, • Finely tuned sensory skills, • Expert knife skills, • Experience costing recipes and recipe input, • Extensive knowledge of culinary techniques, procedures and equipment, • Expert knowledge of DOH Guidelines, • Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:, • Able to seamlessly work with different personalities and temperaments, • High attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency, • Exceptional skill with streamlining processes and procedures from a macro and micro level, • Self-starter who takes complete ownership of their work performance, • Excellent verbal and written communication skills, • Excellent time management skills with a proven ability to meet deadlines, • Ability to solve problems independently and delegate as needed, • Proficient in Google Docs/SheetEXPERIENCE, • 3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept

Job Description EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • This position will report to the Sous Chef, • Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team., • Monitor team performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral – Miami’s Cultural Foundation by understanding and supporting the Associates and the business. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability is strongly preferred. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Our Core Values: Guest Focus Reliable Attentive Service with the smile Passion Always Have Fun If those above sound like your values, we are thrilled to hear from you! If you are passionate and guest satisfaction oriented this is where you have to apply! Join our GROUP!!!!! JOB RESPONSIBILITIES • Keep food standard consistency, • Organization, • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive chef or GM instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers JOB REQUIREMENTS • Proven cooking experience, including experience as a line chef, restaurant cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry's best practices, • Culinary school diploma a plus Disclaimer The statements contained herein reflect general details as necessary to describe the principle functions of any position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual's professional development. Equal Opportunity Employer: It is Graspa Consulting's policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Job Description We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders. This position works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Oversees assigned areas of culinary production and works service., • Execute recipes, maintain kitchen equipment, and always be on time, • Use working knowledge of basic cooking techniques; measuring, knife skills, sautéing, grilling, roasting, poaching, etc. Your Qualifications: • Minimum 1-3 years’ experience professional cooking experience in restaurant or establishment of similar caliber., • Excellent verbal and written communication skills., • Ability to read, speak and interpret documents in clear English., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.

Job Description Our core Values: Guest Focus Reliable Attentive Service with the smile Passion Always Have Fun Spris is an authentic Italian pizzeria. We are constantly expanding and looking for the next member of the Spris family! JOB BRIEF We are looking for a professional Pizza maker to prepare pizza to company specifications and to set up stations for menu. The successful candidates will play a key role in contributing to our customer satisfaction and acquisition goals. JOB RESPONSIBILITIES • Keep food standard consistency, • Organization, • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive chef or GM instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers JOB REQUIREMENTS • Proven cooking experience, including experience as a line chef, restaurant cook or Pizza maker, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry's best practices Disclaimer The statements contained herein reflect general details as necessary to describe the principle functions of any position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual's professional development. Equal Opportunity Employer: It is Graspa Consulting's policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.