Head chef jobs in Florida

Job Description This position will be running the food and beverage department for Southwood Golf Club. You will oversee a staff of 20-25 people, including the head chef and a FOH supervisor. Must have experience in running a restaurant, banquet events, supervising a Chef, orders, bar knowledge, cost control, and customer service in semi-private clubs. Must also have experience in hiring/firing, scheduling, and training waitstaff. Preferably 2-3 years of experience in these fields at a minimum. Availability is weekdays and weekends, some early mornings. Usually working no later than 9 pm with weekends. 45-50 hours a week. College degree preferred in related field but not required. Company DescriptionBeautiful Southwood Golf Club is located in the Southwood community in Tallahassee. The company has a golf course, driving range, and restaurant. Come be a part of our team in a amazing community.Beautiful Southwood Golf Club is located in the Southwood community in Tallahassee. The company has a golf course, driving range, and restaurant. Come be a part of our team in a amazing community.

Job DescriptionDescription: Position Summary: Ensures the food service provided for the all communities meets and/or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations. Essential Functions: Design, plan, and implement standards, policies, and programs that positively impact the day to day operations of the kitchens and dining venues as needed. • Solicit resident and employee feedback with regard to customer service standards and programming as well as food quality and presentation., • Maintains a quality assurance program that guarantees residents receive fresh, flavorful, well-prepared meals, served promptly and politely., • Is knowledgeable of all menus and descriptions., • Provides supervision for special functions., • Provides on-going training to kitchen and service personnel at communities to ensure that standards, policies, and programs are executed effectively., • Ensures that all food and beverages are stored, handled and prepared under safe sanitary conditions as set forth by the company and the local, state and county health departments., • Assures all department training standards are met and up to date., • Demonstrate professional and service oriented behavior at all times., • Consistently-work-toward-continuous improvement., • Plans menus in accordance with the community policies and procedures, and incorporates a variety of nutritional foods and foods in season., • Develops recipes and costing documentation associated with all menus offered., • Works with vendors on the creation and maintenance of order guide and regulates pricing for cost effectiveness., • Continues to look for ways to improve and/or enhance the quality of the food service provided., • Trains kitchen and dining associates in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences., • Ensures that food is prepared and served in an appetizing and appealing manner, • Ensures that food is delivered on time and correctly., • Visits with the residents at each meal when able to ensure quality of service. Ensures that all concerns will be addressed., • Prepares food and coordinates food services for special community events when requested., • Ensures that communities are maintaining a clean, organized and safe kitchen environment across all dining venues., • Ensures proper storage and handling of food in accordance with infection control standards., • Participates in the recruitment and hiring of directors of hospitality., • Participates in training of all associates, including food service associates, in safety issues, emergency situations, infection control and safe practices., • Ensures that all hospitality associates abide by sanitation and safety regulations and perform their duties as required and expected., • Conduct regular performance appraisals with directors of hospitality., • Assume the lead on all VIP, Special Events and Grand Opening Celebrations. Non-Essential Functions: • Orders all kitchen supplies for new developments., • Employs appropriate loss prevention procedures., • Ensures all Culinary and Dining Services employees adhere to the grooming and uniform policies., • Works with appropriate staff to coordinate special events., • Performs all duties in adherence to Harbor Retirement Associates standards., • Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices., • Maintains a positive and professional demeanor toward all associates, residents, visitors and coworkers., • Performs other duties as assigned., • Leads by example exhibiting the CORE Values through servant leadership, • Encourages teamwork and promotes company philosophy, • Completes all required courses in adherence with HRA University, • Is prompt and able to perform the required duties of the position on a regular, predictable basis, • Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent, • All associates are responsible for maintaining a safe and secure environment for all community residents Qualifications/Skills/Educational Requirements: • Associates or Bachelor’s degree in culinary arts preferred., • Minimum of eight years’ experience as a professional chef., • Minimum of five years’ experience as a department head., • Current food service sanitation certificate., • Experience with Microsoft Office and Outlook software preferred., • Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts., • Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations., • Knowledge of state food-handling and kitchen regulations., • Able to make independent decisions., • Able to seek out new methods and willing to incorporate them into existing practices when applicable., • Must possess a passion to work with and around senior citizens., • Must be able to travel 75-85% of the time., • Must have experience in menu development, • Must be able to creative/oversight of SOPs for BOH and Hospitality in general.Requirements:

Job Description CHEF OPERATOR As we prepare to reopen this location, we are seeking an entrepreneurial and performance-driven Chef Operator to lead both culinary excellence and day-to-day restaurant operations. This role carries full accountability for team leadership, financial performance, guest experience, and the consistent execution of our standards in a fast-paced, open-kitchen environment. The Chef Operator will be instrumental in rebuilding culture, developing a high-performing team, and driving operational discipline to ensure this restaurant reopens with strength and sustained success. Location: 200 Central Ave, St Pete FL Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, 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 Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. 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. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. 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.

Job Description SEND YOUR RESUME NOW This is a dream job for someone. Our Hospitality Group is seeking a distinguished and imaginative culinary leader to head creative menu development, set quality standards, and inspire the culinary staff at our multiple Tampa area outposts. This job is ideal for a creative mastermind that “always wants to do something crazy”. We offer a multi-concept hospitality driven restaurants that are centered around scratch made quality food that doesn’t break the bank. This is a once-in-a-career opportunity. A chance to focus on the kooky creative design and engineering of unforgettable and amusing dishes and menus awaits. The ideal candidate (you?) will have proven yourself as a talented chef who has demonstrated creative flair and whimsy in your dishes, plating, and menu choices. You have done this in a superior-quality, high-volume restaurant environment. You know what people want and you are looking to work with a creative powerhouse, and together, win over the hearts of customers. You also understand the business challenges that are key to running a successful high performing culinary circus with a multi-concept restaurant group. You’re restless. Never satisfied with what was or what is, you’re always exploring the big, beautiful and fun world of food, and applying that experience and inspiration to your work. Your desire is to discover that better recipe, that more efficient procedure for your staff, that more engaging experience for your customer, and to challenge the status quo...without being an insufferable prima donna. Bottom line: Your food is what people want and it looks cool and tastes awesome. Job Requirements Minimum of 5 years experience in highly successful restaurants. Proven track record with developing, mentoring and coaching a culinary team. Proven track record leading large transformational projects. Well-developed project management skills with agility to shift priorities based on the dynamics of the industry and needs of the organization. Strong eye for talent Exceptional work ethic Integrity that inspires trust in others Flexibility, resilience, and the ability to deal with ambiguity, welcoming and embracing change while respecting the value of the brands tradition. Job Duties Standard executive chef duties Oversee, mentor, train other chefs and cooks Create menus that work for 3 concepts Menu overhaul Spring/Fall menu adjustments Win over the heart of the employees with your magical genius Create craveable dishes that are profitable Grow restaurant profitability and brand

Job DescriptionBenefits: • Bonus Structure commission opportunity, • Employee discounts, • Health insurance, • Competitive salary, • Free uniforms, • Opportunity for advancement, • Training & development Location: Tampa, FL Compensation: $75,000 $85,000 + Performance Bonus About Us: Box of Cubans is a fast-growing Cuban fast-casual brand built on authenticity, speed, and consistency. We are building the systems and leadership team to scale into a national brand. The Role: We are looking for a leader who can run a kitchen like a business. You will own kitchen operations, food quality, systems, and team development. Key Responsibilities: Lead all kitchen operations Ensure consistency and speed Manage food cost and labor Build prep systems and inventory controls Train and develop team Maintain cleanliness and food safety Ensure full compliance with all local, state, and federal health regulations Maintain inspection readiness at all times What Were Looking For: 5+ years kitchen leadership experience Strong Cuban or Latin cuisine background Proven ability to manage costs and systems Strong leadership and organization Growth Opportunity: Path to Executive Chef and Director of Culinary as the brand scales. Apply: Send resume and introduction highlighting leadership experience.

Coming to the Nora District this Winter—.We are seeking a dedicated and experienced.The ideal candidate is a strong leader with a passion for hospitality and a commitment to delivering an exceptional guest experience.The Lead Cook is responsible for supporting the Head Chef in the execution of

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance, • Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B. Collaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, , Emma’s Patisserie, In room Dining, Yellow Pony Pub & Garden and Horse to Water pool. • Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data., • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning., • Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration., • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control., • Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen., • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality., • Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments., • Perform other tasks or projects as assigned by Sr. Director of F&B., • Assist in other kitchen outlets as required by the Sr. Director of F&B. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. • Associates may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl. Qualifications, Education, Experience, Skills, and Abilities: • Requires good communication skills, both and verbal and written., • 5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin Star, • Extensive knowledge of the kitchen, its services, facilities, and equipment., • Must be detail-oriented with outstanding organizational and communication skills., • Desire to continually enhance culinary experience., • Must possess excellent computational ability., • Must possess basic computer skills., • Must have excellent leadership capability and customer relations skills., • Must possess excellent teaching, coaching, and training skills., • Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations., • Must be able to perform duties in extreme temperatures., • Must be able to stand and walk for long periods of time., • Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis., • Must be able to lift to 50lbs, occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description We are seeking a Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionItalian RestaurantItalian Restaurant

Job Description Head Chef – Pompano, FL Location: On-Site – Pompano Beach, Florida Department: Operations Reports to: DOO Schedule: 10 hour days - 4 days a week Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Pompano facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Pompano, FL facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities • Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness, • Supervise, mentor, and train kitchen staff to uphold food quality and safety standards, • Ensure efficient kitchen operations, including inventory management, food ordering, and cost control, • Maintain compliance with health and safety regulations, ensuring a clean and safe working environment, • Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans, • Maintain food temperature logs and ensure quality control measures are consistently followed, • Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements • Required Experience, • Prior experience in food service within a healthcare setting or large group catering environment is essential., • Food Manager Certificate Benefits Boca Recovery Center offers a comprehensive benefits package, including: • Health Insurance, • Retirement Plans, • Disability Coverage, • Paid Time Off, • Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

Job Description Italian-American Seafood and Grill restaurant located in Ocean Drive looking for an experienced head chef on full-time basis to organize kitchen scheduling and inventory reporting. Family owned restaurant. English and Spanish preferred. Salary based depending on experience.

Job DescriptionAbout the Role: Join Rossi Np LLC as our Head Chef Italian in beautiful New Port Richey, FL, where you will lead our culinary team in creating authentic Italian dishes that delight our customers. Bring your passion for Italian cuisine and your leadership skills to a vibrant kitchen environment that values creativity and teamwork. Responsibilities: • Design and execute an innovative Italian menu that reflects seasonal ingredients and culinary trends., • Supervise kitchen staff, ensuring high standards of food quality and presentation., • Manage inventory, ordering, and cost control to maintain budgetary goals., • Train and mentor kitchen staff on cooking techniques and food safety practices., • Collaborate with management on special events and promotional menus., • Ensure compliance with health and safety regulations in the kitchen., • Maintain a clean and organized kitchen environment., • Foster a positive team culture that encourages creativity and collaboration.Requirements:, • Proven experience as a Head Chef or similar role in an Italian restaurant., • Strong knowledge of Italian cuisine, cooking techniques, and food presentation., • Excellent leadership and communication skills to inspire the kitchen team., • Culinary degree or equivalent experience preferred., • Ability to work in a fast-paced environment and manage multiple tasks., • Strong organizational skills and attention to detail., • Knowledge of food safety regulations and best practices., • Passion for culinary excellence and a commitment to quality.About Us: Rossi Np LLC has been serving the New Port Richey community with authentic Italian cuisine for over a decade. Our customers love the warm atmosphere and delicious food, while our employees appreciate the supportive environment and opportunities for growth. Join us and be part of a team that celebrates the art of Italian cooking!

Job Description Three Oaks Hospitality’s collection of community-driven restaurants and bars include: Steelbach, Ciro’s, M.Bird, Stones Throw, BAR AW, Butcher n’ Barbeque, ro, Sesame, Jekyll and Kipos. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity. We are looking to hire a commendable Executive Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assists in the organization and oversight of staff schedules., • Conducts performance evaluations that are timely and constructive., • Handles discipline of employees in accordance with restaurant policy. Duties/Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Keep time and payroll records, • Maintain a positive and professional approach with coworkers and customers, • Performs other duties as assigned. Required Skills/Abilities: • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Education and Experience: • BS degree in Culinary science or related certificate, • Minimum of 3 years of experience as Head Chef or a similar role, • Valid Food Manager Certificate Physical Requirements: • Ability to traverse all parts of the restaurant quickly., • Prolonged periods sitting at a desk and working on a computer., • Must be able to lift 25 pounds at times. Benefits: • Generous paid time off, • Medical, dental, vision, life, • 401(k) with company match, • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training, • Free Parking

Job Description: About us ATR is the world's number one aircraft manufacturer in regional aviation providing a new generation of turboprops. We are a joint venture between two European aeronautical heavyweights, Airbus and Leonardo. ATR Americas (AAS) is the primary hub for supporting the Americas and Caribbean regions. The dedicated team comprises departments such as Support & Services, Quality, HR, Commercial and Finance. Based in Miami, our Training Center reflects ATR's commitment to tailored training programs aligned with aircraft characteristics and operator needs. From the world's largest cities, to our planet's most remote regions, our purpose is to deliver air travel to people, communities and businesses in an innovative, sustainable and modern way. If you strive for excellence, are driven by ambition, trust and respect as we are, then get your career off to a flighting start with ATR! Our leadership profile: People Centric Entrepreneurial Inspiring Exemplary Innovative Humble At ATR you will work with passionate colleagues to make a difference in a human size company with attractive advantages! We are looking for a Deputy Head of Flight Training to come onboard in our Flight Training Directorate in Herve's team : a team of 22 collaborators! Your Mission Within ATR Americas, the Deputy Head of Training, is responsible for all ATR ground and simulator training and checking performed in the training center. He/she specifically ensures that applied standards and training performed comply with ATR standards & training requirements and that the training fulfilment is satisfactory at all levels (theoretical courses, training on simulators and/or ground training). He/she continuously evaluates and proposes new initiatives to ensure that the training center delivers high-standard training to ATR Americas customers/operators in a safe and cost-efficient way. He/she hierarchically reports to ATR Americas VP Support and Services, he/she functionally reports to ATR Head of Flight Training (concerning pedagogical aspects, training, training tools, regulatory changes, etc...) Duties and responsibilities include: Manage the Flight Training standards / delivery in accordance with FAA/EASA requirements, Monitor training standards' minimum requirements, Ensure standardization and skills management of the instructors, Ensure that the programs being managed are delivered in compliance with all appropriate references from ATR, local regulatory agencies and mandate directives, Interface with authorities for certification/approval of satellite facilities and simulator(s), Manage and supervise instructors acting in the training center (updated knowledge, standardization level and compliance with ATR Training procedures/principles - instructor folders archived locally), Liaise with ATR Training Center (Toulouse) Head of Training to regularly keep up to date on satellite status and adjust training standards when appropriate, Interface with administrative, logistic and technical staff from local service providers, Monitor working level of training tools in the Training Center, Monitor general fine-looking facilities, Interface with customers/operators of the training center. Supervisory responsibilities: This position manages and supervises instructors acting in the training center. About you Minimum requirements Right to live and work in the US and no restriction to working or travelling inside the United States or other parts of the Americas. Local Contract FAA and EASA license holder (FAA ATR and EASA ATPL), qualified on the ATR (this needs to appear on both licenses), Captain on the aircraft, Significant flight experience as commercial pilot, including ATR experience, Instructor/examiner rated, Excellent understanding and knowledge of aeronautical training activities, FSTD teaching tools and Authorities expectations (EASA, FAA, …), Understands the functioning of an aeronautical training center and the requirements applicable to this activity, Up-to-date knowledge of recent changes in Training regulation through regulatory monitoring (EASA & FAA), Extended experience in developing training program, ideally previous experience as Chief/Deputy training Captain or TRI/TRE, Good knowledge of Safety Management Systems (SMS), Appropriate level of experience in auditing/evaluating various records and systems, Ability to create and deliver presentations to customers/authorities. Essential Skills and Abilities Customer-oriented, Ability to build and manage strong relationships with Customers, authorities and co-workers, Ability to work outside of normal business hours when required, Ability to work well under pressure, multi task and meet deadlines, Must be detail oriented, a problem solving and a team player, Strong ability to manage own time through effective prioritization and management of workload, Fluent in English (including ability to write reports and other business correspondence in English and to make presentations in front of customers and authorities), Proficiency with Excel, Word, and Power Point - able to create metrics, track and monitor data, French or Spanish language skills would be a plus … but above all, you are ready to take off with us to keep connecting communities and businesses and provide the best possible products and support to our customers! Our Recruitment Process Herve will contact you Innovative and digital assessment To get to know you better: interview with Herve then with Hr Recruiter and ATR Americas' management. What we offer Highly competitive compensation package (bonus, success sharing, retirement plan with an employer contribution matching plan…) Work-life balance (remote working, paid time off…) Well-being / health (supplementary health & welfare coverage…) Career paths enabling employees to develop their skills and build a professional project Wide choice of development programs for soft and hard skills Diversity and inclusion: Over 1400 men & women with more than 35 different nationalities work together in our teams ! ATR is committed to achieving workforce diversity and creating an inclusive working environment. We welcome all applications irrespective of social and cultural background, age, gender, disability, sexual orientation or religious belief. A propos d'ATR ATR est le premier constructeur mondial d'avions régionaux et propose une nouvelle génération de turbopropulseurs. Nous sommes une filiale de deux poids lourds de l'aéronautique européenne, Airbus et Leonardo. ATR AMERICAS est le principal centre de soutien pour la région des Amériques et des Caraïbes. L'équipe dédiée regroupe plusieurs départements, notamment le Support & Services, la Qualité, les Ressources Humaines, le Commercial et la Finance. Basé à Miami, notre Training Center illustre l'engagement d'ATR à proposer des programmes de formation sur mesure, adaptés aux caractéristiques des avions et aux besoins des opérateurs. Des plus grandes villes du monde aux régions les plus reculées de notre planète, notre objectif est d'assurer le transport aérien des personnes, des communautés et des entreprises d'une manière innovante, durable et moderne. Si vous recherchez l'excellence, si vous êtes animé par l'ambition, la confiance et le respect, alors faites décoller votre carrière avec ATR ! Notre Leadership Profile : Centré(e) sur l'humain un esprit entrepreneur inspirant(e) exemplaire innovant(e) humble Vous travaillerez avec des collègues passionnés pour faire la différence dans une entreprise à taille humaine avec des avantages attractifs ! Nous recherchons un Deputy Head of Flight Training pour rejoindre notre Direction Flight Training au sein de l'équipe d' Herve : une équipe de 22 collaborateurs ! Votre mission Au sein d'ATR Americas, le Deputy Head of Flight Training est responsable de l'ensemble des ground and simulator trainings et checks réalisés dans le centre de formation. Il/elle veille spécifiquement à ce que les standards appliqués et les formations dispensées soient conformes aux standards et exigences de formation d'ATR, et que la qualité de la formation soit satisfaisante à tous les niveaux (cours théoriques, entraînement sur simulateurs et/ou formation au sol). Il/elle évalue en continu et propose de nouvelles initiatives afin de garantir que le centre de formation délivre une formation de haut niveau aux clients/opérateurs d ATR Americas, dans des conditions de sécurité et de rentabilité optimales. Il/elle reporte hiérarchiquement au VP Support & Services d'ATR Americas, et fonctionnellement au Ho Flight Training ATR basé à Toulouse (pour les aspects pédagogiques, la formation, les outils pédagogiques, les évolutions réglementaires, etc.). Missions et responsabilités : Gérer les standards et la délivrance de la formation en vol conformément aux exigences FAA/EASA, Suivre le respect des exigences minimales des standards de formation, Garantir la standardisation et la gestion des compétences des instructeurs, S'assurer que les programmes gérés sont délivrés en conformité avec toutes les références appropriées d'ATR, les autorités réglementaires locales et les directives obligatoires, Assurer l'interface avec les autorités pour la certification/l'approbation des installations satellites et des simulateurs, Gérer et superviser les instructeurs intervenant dans le centre de formation (mise à jour des connaissances, niveau de standardisation et conformité aux procédures/principes de formation ATR - dossiers instructeurs archivés localement), Assurer la liaison avec le Responsable de la Formation du Centre de Formation ATR (Toulouse) pour maintenir une mise à jour régulière du statut des installations satellites et ajuster les standards de formation si nécessaire, Assurer l'interface avec le personnel administratif, logistique et technique des prestataires locaux, Surveiller le niveau opérationnel des outils de formation dans le centre, Veiller au bon état général et à la présentation des installations, Assurer l'interface avec les clients/opérateurs du centre de formation. Responsabilités managériales : Ce poste encadre et supervise les instructeurs intervenant dans le centre de formation. A propos de vous Minimum requis Droit de vivre et de travailler aux États‑Unis, sans restriction pour travailler ou voyager aux États‑Unis ou dans d'autres régions des Amériques. Contrat Local Titulaire des licences FAA et EASA (FAA ATR et EASA ATPL), qualifié sur ATR (cette qualification doit figurer sur les deux licences), Commandant de bord sur l'appareil. Expérience de vol significative en tant que pilote commercial, incluant une expérience sur ATR. Qualification d'instructeur/examinateur. Excellente compréhension et connaissance des activités de formation aéronautique, des outils pédagogiques FSTD et des attentes des autorités (EASA, FAA, …). Compréhension du fonctionnement d'un centre de formation aéronautique et des exigences applicables à cette activité. Connaissance à jour des évolutions récentes de la réglementation de la formation grâce à une veille réglementaire (EASA & FAA). Expérience étendue dans le développement de programmes de formation ; idéalement une expérience antérieure en tant que Chef/Directeur adjoint de la formation ou TRI/TRE. Bonne connaissance des Systèmes de Gestion de la Sécurité (SMS). Niveau d'expérience approprié dans l'audit et l'évaluation de divers dossiers et systèmes. Capacité à créer et présenter des exposés devant des clients/autorités. Compétences et aptitudes essentielles Orientation client, Capacité à établir et entretenir de solides relations avec les clients, les autorités et les collègues. Capacité à travailler en dehors des horaires habituels lorsque nécessaire, Capacité à bien travailler sous pression, gérer plusieurs tâches et respecter les délais, Sens du détail, aptitude à résoudre les problèmes et esprit d'équipe, Forte capacité à gérer son propre temps grâce à une priorisation et une gestion efficace de la charge de travail, Maîtrise de l'anglais (incluant la capacité de rédiger des rapports et autres documents professionnels en anglais, ainsi que de faire des présentations devant des clients et des autorités), Maîtrise d'Excel, Word et PowerPoint - capacité à créer des indicateurs, suivre et analyser des données, La maîtrise du français ou de l'espagnol serait un plus. … mais surtout, vous êtes prêt(e) à décoller avec nous pour continuer à connecter des communautés et entreprises, et offrir les meilleurs produits et services possibles à nos clients ! Notre processus de recrutement Vous serez contacté(e) par Herve Évaluation innovante et numérique Pour apprendre à vous connaître : entretien avec Herve, Recruteur et Management de la filiale Ce que nous vous offrons Une rémunération très compétitive (bonus, prime d'intéressement, plan de retraite avec abondement de l'employeur...) Un équilibre entre vie personnelle et vie professionnelle (télétravail, congés évènements familiaux...) Bien-être / santé (couverture complémentaire santé & prévoyance...) Des parcours de carrières permettant aux salariés de développer leurs compétences et de construire un projet professionnel Large choix de programmes de développement pour les soft skills et hard skills Diversité : Environ 1400 hommes et femmes de plus de 35 nationalités différentes travaillent ensemble au sein de nos équipes ! ATR s'engage à assurer la diversité de son personnel et à créer un environnement de travail inclusif. Nous accueillons toutes les candidatures sans distinction d'origine sociale et culturelle, d'âge, de sexe, de handicap, d'orientation sexuelle ou de croyance religieuse. This job requires an awareness of any potential compliance risks and a commitment to act with integrity, as the foundation for the Company's success, reputation and sustainable growth. Company: Avions de Transport Regional (ATR) GIE Contract Type: Permanent * ---- Experience Level: Professional Job Family: Training support & services By submitting your CV or application you are consenting to Airbus using and storing information about you for monitoring purposes relating to your application or future employment. This information will only be used by Airbus. Airbus is committed to achieving workforce diversity and creating an inclusive working environment. We welcome all applications irrespective of social and cultural background, age, gender, disability, sexual orientation or religious belief. Airbus is, and always has been, committed to equal opportunities for all. As such, we will never ask for any type of monetary exchange in the frame of a recruitment process. Any impersonation of Airbus to do so should be reported to emsom@airbus.com. At Airbus, we support you to work, connect and collaborate more easily and flexibly. Wherever possible, we foster flexible working arrangements to stimulate innovative thinking.

Job Description CHEF OPERATOR Location: 1001 Water Street, Tampa, FL 33602 Salary: $70K-$80K/year with bonus + annual increase Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, 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 Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule, • Commuter Benefits The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. 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. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. 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.

Job Description "We do things differently, and we do them with great pride and passion!" Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. In growing from 40 to 350 seats, Bern’s has 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 of our products and our employees. Join a team that is committed to the very best in all things here at Bern’s Steak House! Position Title - Baker Reports To - Head Bakery Chef / Executive Chef Position Summary As the Bread Baker you are responsible for assisting in the operation and production of the bakery section of the kitchen. Responsible to create high quality products with the standard recipes of Bern's Steak House while maintaining quality standards and consistency of product. Assist in the production of high-volume demands. Baker Duties and Responsibilities • Work day-to-day operations of the bakery section of the kitchen., • Prepare a wide variety of goods such as breads and/or specialty menu items for Company Chef's request., • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants, and doughnuts, etc., • Ensure excellent quality of products., • Follows proper handling and right temperature of all food products throughout the entire shift., • Checks the quality of raw and cooked food products to ensure that standards are met., • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately., • Attends all scheduled employee meetings. Qualifications and skills: • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Must possess attention to detail., • Must work well with others and be a team player., • Ensures compliance with all applicable laws and regulations., • Must have the ability to multitask in a high-volume restaurant setting., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Must have consideration, respect to our guests and co-workers., • Must be in compliance with food hygiene and Health and Safety standards. 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 Prerequisites • Knowledge of starters, cultures, and fermentation, • Knowledge of laminated doughs, • Basic understanding of grains and milling, • Possess professional disposition with good communication and interpersonal skills., • Ability to work a variety of shifts including weekends, holidays, and evenings., • Positive attitude, guest oriented and service minded. Education: High school diploma required Experience: Minimum of 2 years of experience in baking with high volume food production. 2-year degree from an accredited university in Culinary Arts, or Hotel / Restaurant background is preferable but not necessary. Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • 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, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% 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 Family Meal and/or $3 Discounted Meal per shift, • Free, Secure, Covered Parking 90-Days • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Internal Career Growth Opportunities 1-Year • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 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 xC3lEoUi7N

Job Description Overview Opportunity: Kitchen Supervisor Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards. Potential Career Path Kitchen Manager – Sous Chef – Head Chef Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates., • Pull all food needed for daily production from walk-in box and utilize all leftovers., • Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy., • Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner., • Prepare daily production charts., • Attend associate meetings, offer suggestions on how to solve associate problems., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • High school diploma or equivalent required., • Any combination of education, training, and/or experience which demonstrates ability to perform the required duties., • Previous supervisory experience a plus. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Paid time off Benefits/Perks • Competitive Compensation Job Summary We are seeking a Deli Associate & Grill 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: • Operate a flat-top grill to prepare breakfast sandwiches, burgers, and hot deli items to order, • Slicing meats, chopping veggies, and ensuring the "grab-and-go" section is fully stocked, • Handle point-of-sale transactions and assist customers with a friendly attitude, • Keep the kitchen and dining area clean, organized, and compliant with health standards, • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • Serve Safe or Food Handlers Certification (OPTIONAL ), • 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 50 pounds

Job Description POSITION SUMMARY: The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices, • Turn or stir foods to ensure even cooking, • Season and cook food according to recipe standards, • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment, • Portion, arrange, and garnish food per chef direction and recipe standards, • Maintain standards of hygiene throughout the kitchen, • Regulate temperature of ovens, broilers, grills, and roasters, • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates, • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards, • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Ensure the proper execution of all recipes and menu items, • Stores unused food properly to minimize waste and maximize quality, • Ensure all food, sauces, and other items are stored properly and dated., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization, • Quantity and Quality control must be consistent with pars as set by the Head Chef, • Ensures quality of product and presentations throughout service, • Maintain menu knowledge and attention to detail plate presentation, • Exhibit a thorough knowledge, understanding and application of all cooking techniques, • Adhere to all state and federal requirements regarding the sale of alcohol., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management. MINIMUM QUALIFICATIONS: • Minimum one to two years of related experience, preferably in high volume restaurants, • Strong cooking and production skills, • Must have strong customer service orientation, • Must have strong team orientation, • Must be able to work without close supervision., • Flexible and long hours sometimes required., • Availability to work holidays, nights, and weekends

The Sous Chef is responsible for supporting the Executive Chef or Head Chef in overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes in a timely and efficient manner. The Sous Chef is expected to contribute to menu development, maintain cons

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Jacksonville, FL As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale-service restaurant management position in Orlando, FL As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Six Day Work Week, Dinner only. Limited hours, • Attainable Bonus Program, • $80K - $90K Salary, • Equal Opportunity Employer, • Relocation available Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionJoin Our Team as a Lead Chef at CIAO MAMASAMAS in Neptune Beach, FL! Are you passionate about creating culinary masterpieces and leading a kitchen team? MAMASAMAS, a vibrant and welcoming eatery in Neptune Beach, FL, is looking for a talented and motivated Lead Chef to bring their skills to our kitchen. If you have a knack for crafting delicious dishes and thrive in a dynamic environment, we’d love to hear from you! What You'll Be Doing As our Lead Chef, you’ll be at the heart of our kitchen operations. Your responsibilities will include: • Leading and inspiring the kitchen team to deliver exceptional dishes., • Overseeing food preparation and ensuring quality and consistency in every plate., • Collaborating on menu creation to bring innovative ideas to life., • Managing inventory and ensuring efficient use of ingredients., • Maintaining a clean, organized, and safe kitchen workspace. This is an opportunity to showcase your creativity and leadership while working in a fast-paced, team-oriented environment. What We're Looking For We’re seeking a Lead Chef who brings: • At least 3 years of experience in a professional kitchen., • Strong leadership skills to guide and motivate a team., • A passion for food and a commitment to delivering high-quality dishes., • Exceptional organizational and time-management abilities., • A positive attitude and the ability to thrive under pressure. If you’re someone who loves creating memorable dining experiences and working collaboratively, you’ll fit right in with our team. Why Join CIAO MAMASAMAS? At CIAO MAMASAMAS, we take pride in fostering a welcoming and inclusive work environment. We believe in the power of teamwork, creativity, and a shared love for great food. Located in beautiful Neptune Beach, FL, we’re more than just a restaurant—we’re a community. Ready to Apply? If this sounds like the perfect opportunity for you, we’d love to hear from you! Take the next step in your culinary career and join our team at MAMASAMAS. Apply today and let’s create something amazing together! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description About the June The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces. The June’s flagship club in Jacksonville, Florida – one of the fastest growing economies in the US – represents the first step in our mission to build membership clubs for cities of the future. The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members’ lives through a focus on community, hospitality, design, and memorable experiences. About the Role The Head Chef oversees every aspect of daily culinary operations across two kitchens at The June and production for four restaurants. This role is hands-on: you’ll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing inventory, and delivering outstanding service to members, guests and colleagues alike. You’ll also ensure all equipment and facilities are well maintained. You set the tone for our kitchens, upholding high standards for food, cleanliness, organization, and teamwork. The responsibilities below reflect the nature of this position but may shift as our business grows. Pre-Opening Responsibilities • Research local suppliers, ingredients, and kitchen layout based on planned menus, • Collaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approval, • Refine recipes and plating, conduct tastings with ownership, finalize menu and set training schedule, • Build vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staff, • Create recipe book, train kitchen team, address operational issues, and support first two weeks of service Post-Opening Responsibilities • Master all menu items and lead by example, • Oversee food cost and management from delivery to dining room, • Manage scheduling and labor budgets, • Lead a team of 20+ chefs and cooks, • Stay organized and adaptable in a fast-moving environment, • Ensure the kitchen is always ready for service and food quality remains top-notch, • Maintain daily prep and quality standards, • Hire, train, teach, and motivate the kitchen team to exceed our standards, • Personally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.), • Oversee equipment and facilities maintenance, • Collaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses), • Meet or exceed targets for food and labor costs and other operating expenses, • Work with property leaders to make sure all food received meets our standards and specs, and is priced right, • Support the service team and kitchen colleagues to ensure smooth operations every day Requirements What We’re Looking For The right candidate will quickly absorb our brand and values, bringing energy and enthusiasm to every part of the process. We’re a small, tight-knit team where everyone pitches in and embraces a “can-do” attitude. We’re looking for someone who is upbeat, inclusive, and excited to deliver a great experience—both for our guests and the team. • Able to work independently with minimal direction, exercising sound judgment, • Strong communicator with vendors, partners, guests, and teammates, • Works well with others and welcomes feedback, • Can juggle multiple tasks and projects efficiently, • Reliable and punctual, • Thrives in a fast-paced environment and manages shifting priorities, • Positive, creative, and eager to learn new things, • Leads by example, inspiring and educating team members, • Detail-oriented, both operationally and administratively, • Willing to work evenings and weekends as needed Education & Experience • At least 7 years of progressive culinary experience, with a minimum of 3 years in a leadership role at an upscale, high-volume restaurant or members club, • Demonstrated success in recruiting, developing, and retaining a high-performing kitchen team, • Strong background in modern, ingredient-driven cuisine and seasonal menu development, • Exceptional communication and leadership abilities, with a collaborative management style, • Proficient in administrative tasks, including inventory, ordering, and kitchen financials, • ServSafe or equivalent Food Handler’s Certification required, • Comfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools), • Culinary degree or equivalent professional training preferred, but not required Benefits • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description Position Title: Chef / Sous Chef Reports To: Executive Chef / General Manager Location: Gallions / Shunk Gulley Employment Type: Full-Time Pay:60,000.00 and up plus Bonus for Sous Chef Pay: 75,000.00 and up plus Bonus for Chef Position Summary We are seeking a talented, motivated, and experienced Chef / Sous Chef to join our culinary leadership team. This role is responsible for supporting all kitchen operations, maintaining high food quality standards, leading and developing kitchen staff, and ensuring an efficient, clean, and organized kitchen environment. The ideal candidate is passionate about food, thrives in a fast-paced environment, and demonstrates strong leadership, creativity, and attention to detail. Key Responsibilities Kitchen Leadership & Team Management • Assist in overseeing daily kitchen operations to ensure smooth and efficient service., • Supervise, train, mentor, and motivate kitchen staff to uphold company standards., • Lead by example through professionalism, teamwork, and a hands-on management style., • Help create staff schedules and manage labor costs effectively., • Support recruitment, onboarding, and ongoing training of kitchen team members. Food Preparation & Quality Control, • Prepare and oversee preparation of menu items according to recipes and presentation standards., • Ensure consistency, portion control, and exceptional food quality at all times., • Assist in menu development, specials creation, and seasonal offerings., • Monitor food production to maintain speed, accuracy, and guest satisfaction. Inventory & Cost Management, • Assist with ordering, receiving, and inventory control of all food and kitchen supplies., • Minimize waste and support food cost goals through proper product handling and rotation., • Ensure all food is stored and labeled according to safety and company standards. Sanitation & Safety, • Maintain a clean, organized, and sanitary kitchen environment., • Ensure compliance with all health department regulations, food safety standards, and company policies., • Monitor equipment condition and report maintenance needs promptly., • Enforce safe work practices and proper use of kitchen equipment. Operational Support, • Step into leadership responsibilities in the absence of the Executive Chef or Head Chef., • Support front-of-house coordination to ensure smooth service and guest satisfaction., • Participate in team meetings and contribute ideas for operational improvements. Qualifications, • 2+ years of culinary leadership experience as a Sous Chef, Lead Cook, or Chef preferred., • Strong knowledge of food preparation techniques, kitchen systems, and sanitation standards., • Ability to work efficiently in a high-volume, fast-paced environment., • Strong leadership, communication, and organizational skills., • Food safety certification preferred (or willingness to obtain)., • Ability to work flexible hours, including nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 50 lbs. Preferred Skills, • Menu development and creative plating experience., • Inventory and food cost management knowledge., • Strong problem-solving and multitasking ability., • Passion for hospitality and team development. Compensation & Benefits, • Competitive salary based on experience, • Health, dental, and vision benefits, • Paid time off, • Employee meals and dining discounts, • Growth and advancement opportunities This role is ideal for a culinary professional ready to grow their leadership career while helping deliver exceptional food and hospitality every day. Powered by JazzHR y2dhE6qNx0

Job Description Rustica is a new family-owned restaurant located at Silverleaf in Saint Augustine. Rustica menu philosophy is driven with global flavors done in a new way, creative, organic, and locally sourced. We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Our work environment includes: • Growth opportunities, • On-the-job training, • Safe work environment Rustica is looking for a Full-Time, Part-time prep cook to join our team in Saint Augustine, FL. • Responsibilities:, • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves., • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply. Requirements: • Must be at least 18 years of age., • Minimum of one (1) year experience in a high-volume restaurant., • Must be able to work flexible hours including nights, weekends, and holidays., • Must be able to follow all food safety procedures including but not limited to the Mandatory Food Safety Program guidelines.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off P Hospitality is a growing, family-built hospitality group based in South Florida. Founded by Eddie and Christina Pozzuoliwho met at Florida Gulf Coast University and fell in love with the restaurant business while expanding Eddie's family restaurant in Coral Springs. The company was created as the heartbeat of a growing portfolio of distinctive dining concepts. The team operates and develops restaurants across South Florida, including Prezzo, Amantes, Corvina Seafood Grill, Eddie & Vinny's, Dear Olivia, and the exciting new Ember & Vine. Each concept has its own personality, but all share the same heart. Our mission is simple: we create moments that matter. Guided by our ethosPassion, Purpose, Peoplewe build places where guests make memories and team members build careers, not just jobs. We set the bar high, not only for the service we deliver but for how we treat one another. Position Objective: The Executive Chef is the departmental leader of the kitchen and, as needed, a working chef. Reporting to Hospitality / Ownership and working closely with the General Manager, the Chef is responsible for menu development, food and labor cost management, kitchen staffing and training, food safety, and the overall quality and consistency of everything that leaves the kitchen. Essential Duties and Responsibilities: Create and develop menus, daily specials, and special-event offerings, staying current on food and restaurant trends. Own food and labor costsbudgeting, monitoring, purchasing, inventory, and portion controlto achieve target margins. Hire, train, schedule, and supervise the kitchen team, fostering a positive, high-performance culture. Maintain the highest standards of food quality, presentation, and consistency across every shift. Ensure full compliance with sanitation, health, and safety regulations, including a current food-handler certification. Oversee kitchen equipment maintenance, cleanliness, and energy conservation. Represent the restaurant at press, community, and charity events as time allows. Requirements: Proven experience as an Executive Chef, Head Chef, or Sous Chef ready to step up, ideally in a full-service restaurant. Superior technical culinary skills and a genuine passion for great food. Strong business acumendemonstrated ability to manage food and labor costs to budget. Excellent leadership, communication, and team-building skills. Working knowledge of kitchen operations, inventory systems, and purchasing. Thorough understanding of food safety and sanitation standards; current (or ability to obtain) Florida State Food Handling certification. Culinary degree or equivalent professional experience preferred. Ability to work a flexible schedule, including evenings, weekends, and holidays. Ember & Vine or its affiliates is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all employees and applicants and prohibit discrimination and harassment of any kind. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, pregnancy, veteran or military status, or any other characteristic protected by applicable federal, state, or local law. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, compensation, and training.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Paid time off, • Wellness resources If youve got the discipline, weve got the sushi dojo If youre the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique youll fit in here. Not because youre perfect, but because youre committed. THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE Youll be responsible for: Executing recipes and techniques accurately Assisting in ordering, inventory, receiving product Learning and upholding SBS standards and systems Supporting daily service with focus and professionalism, filling in the leadership role for the Head Chef Working clean, orderly prep and maintaining quality Sushi rice production, sauces, fish storage, and rotation Bringing a positive attitude and respect for hospitality Non-Negotiables 2+ years of kitchen experience (fine dining or high-standard kitchens preferred) Positive attitude and willingness to learn High personal and professional standards Ability to work clean, organized, and efficiently Legally eligible to work in the U.S. Current ServSafe Food Handler or ability to obtain before starting Reliability, punctuality, and consistency in prep + service Strong attention to detail and ability to follow systems Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate Experience in Michelin-level or similar kitchens Strong sushi fundamentals or Japanese cuisine background Jedi-level time management and station organization Curiosity about technique, ingredients, and craft Interest in mentoring or being a supportive teammate Comfort adapting to structured systems and evolving standards Familiarity with hospitality-driven service cadence Desire to contribute creatively as you grow On top of that Full Benefit Package offered with Supplemental Insurance 401K w/ matching Range of Pay $80,000.00 - $90,000.00 annually

Job Description CHEF OPERATOR Location: 13945 W Sunrise Blvd, Sunrise, FL 33323 Salary: $85K-$90K + bonus Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, 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 Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. 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, • Flexible work schedule, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. 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.

Job Description Space of Mind is hiring an Executive Chef and Culinary Education Head Coach! Are you a culinary creative with a passion for teaching AND feeding students, families and the community? Space of Mind, an innovative educational campus in downtown Delray Beach, Florida, is looking for an incredibly organized, excited and creative executive chef and culinary arts instructor to slide into a multi-faceted position. As is any home-y space, our campus kitchen is a key ingredient in our brand, curriculum and connections. This position includes prepping snacks and lunches for approximately 50-60 students and staff daily, as well as overseeing our Culinary Arts program, which further includes teaching cooking & daily living skills through group and individual lessons, community events and the oversight of our culinary entrepreneurship incubator program and workforce training program. Additionally, our Executive Chef is also a part of our team of creative educators and academic coaches, contributing culinary learning and activities to support our theme-based academic curriculum in our full-time schoolhouse and community learning center. This is far from just a cooking job; it's a commitment to nourishing students, families and community members through their brains AND bellies. General Job Responsibilities - Create and execute a healthy snack and lunch menu on a monthly basis. Maintain inventory of all kitchen supplies and food on a weekly basis. Order and shop for food and supplies on a weekly basis, keeping within budget. Prepare, serve and clean up snack service and lunch service. Accommodate special dietary needs of students and/or staff. Maintain kitchen sanitation on a daily basis. Mentor and manage culinary staff and schedule. Teach culinary skills to schoolhouse students. Create and execute menus, both casual and high end, for additional events, such as Open House, Back to School BBQ, Back to School Breakfast, Something Scary, Pub at the Hub, and other such events as scheduled. Assist and aid in any ways necessary to support the daily operations of the schoolhouse. Create culinary programming for the Community Classroom Kitchen, to include Chef’s Table Dinners, Recreational Cooking Classes, Culinary Camps, Happy Hours, Private Culinary Events and other such events. Facilitate any entrepreneurial ventures that involve culinary endeavors This is a full-time salaried position. Medical, dental and vision benefits are included. Plus, of course, we’ll provide daily snacks and lunches. Job Type: Full-time, varied schedule, including some nights and weekends. Email a cover letter and resume to: careers@myspaceofmind.com Learn more about our innovative schoolhouse and campus at: www.myspaceofmind.com and find us on facebook or instagram, too!

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our 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 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: • Create menus according to season and customer desires, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • 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 Join the Eau Resort & Spa Team! Are You Ready to Make an Impact? We’re looking for dynamic, passionate, and flexible team members to ensure our guests receive an unforgettable experience. At Eau Resort & Spa, we don’t just offer a job—we offer a place where you can grow, make meaningful connections, and take pride in the difference you make. What We’re Looking For: • A commitment to excellence and a passion for service, • A positive attitude and a collaborative spirit, • Flexibility to work weekends and holidays, • A desire to be part of a team that genuinely cares about each other and our guests We are seeking a Chef D' Partie to join our team. As a key member of the Eau Resort & Spa team, you will play an essential role in delivering exceptional service to our guests, upholding the standards of our Forbes Five-Star resort. Role Summary: The Chef D' Partie will be responsible for planning, prepping, setting up and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Additional responsibilities include directing, training, and monitoring performance of Line Cooks, maintaining organization, cleanliness and sanitation of work areas and equipment, and supporting department head on their days off and split shifts. We have a full-time position available. This role is an P.M. position, and all candidates must be able to work weekends, holidays, and nights. The role is designated for our restaurant, Stir. Essential Qualifications: • 5 years’ experience as a Lead Supervisor at a Five-Star hotel or restaurant., • Ability to work all stations on line., • Food handling certificate., • Ability to communicate in English with guests, co-workers and management to their understanding., • Ability to compute basic mathematical calculations., • Ability to provide legible communication. Essential Skills: • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize, delegate work and follow through., • Ability to be a clear thinker, remain calm and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line., • Ability to work a flexible shift in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates., • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team. To be considered for this opportunity, please complete a Predictive Index (PI) assessment. This assessment is a key part of our interviewing process. You may use the following link: https://assessment.predictiveindex.com/bo/58m/Candidate Apply today and be part of something extraordinary! Start your journey with Eau Resort & Spa and help us continue to create unforgettable experiences for our guests. Click the link to apply!

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description The Role You’ll lead the kitchen, oversee a 155 seat restaurant, and ensure every dish upholds our reputation for authentic Italian cuisine. Protect signature classics, evolve the menu with seasonal touches, and maintain the warmth that keeps guests returning. What You’ll Do Every Day • Guard the Flame: Taste every sauce, adjust seasoning, and expedite up to 200 covers on peak nights with composure., • Menu Maestro: Refresh 25% of the specials board weekly; source premium Italian imports and local ingredients., • People First: Mentor two sous chefs, lead daily line-up and family meal, and develop prep cooks into future leaders., • Numbers Ninja: Maintain food cost at 27–29%, labor under 24%, and minimize waste., • Ambassador: Greet tables, pair wines, and host occasional winemaker dinners. What You Bring • 10+ years crafting Italian cuisine; at least 3 as Head Chef or CDC in a 150+ cover independent restaurant., • Expertise across Italian regional styles (Roman, Neapolitan, Northern, Southern)., • ServSafe Manager and allergen-certified; calm under pressure., • Fluent English; conversational spanish preferred.

Job Description We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a premium fine-dining environment. The ideal candidate will combine deep knowledge of authentic Lebanese and Mediterranean flavors with the artistry plating and precision required for a luxury dining experience. Responsibilities: Design and execute a refined menu inspired by Lebanese and Mediterranean traditions, elevated for a fine-dining audience. Present dishes with exceptional attention to detail, flavor balance, and aesthetics. Source premium ingredients from the Mediterranean region and ensure uncompromising quality standards. Lead, train, and inspire a professional kitchen team, fostering excellence and consistency. Collaborate with management to pair menus with fine wines, cocktails, and luxury hospitality experiences. Maintain the highest standards of food safety, hygiene, and operational efficiency. Requirements: Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Mastery of Lebanese and Mediterranean culinary traditions, with the ability to reinterpret them for an upscale clientele. Strong leadership and team management skills. Passion for creativity, innovation, and delivering exceptional guest experiences. Knowledge of menu engineering, cost control, and sourcing premium ingredients. English proficiency required; additional languages are a plus. Powered by JazzHR WSETsCF2xO

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About CookUnity CookUnity is a chef-to-you marketplace connecting talented chefs with consumers, revolutionizing meal delivery. We bring small-batch, restaurant-quality meals to eaters nationwide, crafted by a diverse collective of all-star chefs. With over 100 inspired chefs from cities like NYC, LA, Austin, and more, our weekly subscription offers a wide range of hand-crafted meals to cater to various palates and dietary preferences. By delivering over 1 million meals per month, we're also empowering working chefs, tripling their income, and supporting their growth. CookUnity believes in fueling stronger communities, partnering with Food Bank For New York City to combat food insecurity across all five boroughs. About the Team: The B2B team operates like a startup within CookUnity — entrepreneurial, fast-paced, and bold in its ambitions. We are building a new category at the intersection of food, healthcare, and outcomes-driven nutrition. Our Healthcare vertical is one of our highest-priority growth areas, and the Medicaid segment represents one of the most meaningful and underpenetrated opportunities in our pipeline. This role reports directly to the Head of B2B and will be a senior, foundational hire on our Healthcare team — responsible for growing penetration within the Medicaid line of business. The role: We are looking for a Senior Account Executive with deep expertise in Medicaid, Medicaid policy, and selling to organizations that serve Medicaid clients. You will lead our go-to-market strategy for Medicaid. This is not a typical sales role — it is a builder's role. You will define the playbook, prospect your own leads, forge the relationships, and close the complex, high-value deals that will shape CookUnity's presence in the Medicaid ecosystem. Your primary focus will be on Medicaid Managed Care Organizations (MMCOs), Community Health Centers/provider organizations serving Medicaid clients, and state/local government agencies administering the Medicaid program. You will leverage CookUnity's unique position at the intersection of food access, nutrition, and health outcomes to win partnerships that drive both revenue and mission impact. Responsibilities: • Own and drive the full Medicaid sales motion — from pipeline development through contract negotiation and close., • Build the go-to-market playbook for selling into Medicaid and related entities, • Develop and maintain senior-level relationships with CMOs, VPs of Care Management,Chief Health Equity Officers, Medicaid Directors, and other key decision-makers within target organizations., • Identify and prioritize high-value Medicaid opportunities, crafting tailored proposals that speak to outcomes, member engagement, and compliance requirements., • Manage complex, multi-stakeholder enterprise sales cycles with long lead times, multiple decision-makers, and regulatory considerations., • Collaborate cross-functionally with product, operations, and marketing to ensure CookUnity's solutions are positioned compellingly and delivered seamlessly., • Serve as CookUnity's internal subject matter expert on the Medicaid ecosystem — regulatory landscape, funding structures, procurement processes, and key stakeholders., • Represent CookUnity at relevant conferences, industry events, and state-level forums to build brand presence and pipeline within the Medicaid space., • Maintain accurate forecasting and pipeline hygiene in Salesforce, and provide regular reporting to leadership on Medicaid segment performance., • Partner with Bruno and the leadership team to refine our Medicaid ICP strategy and prioritize the accounts with the highest potential impact.Minimum Requirements:, • 8–10+ years of enterprise sales experience, with a significant portion focused on Medicaid, managed care, or government-funded healthcare programs., • Demonstrated success closing high-value deals with Medicaid MCOs, or state/county agencies., • Deep working knowledge of the Medicaid ecosystem: funding structures, managed care contracting, SDOH initiatives, and value-based care frameworks., • Proven ability to navigate long, complex sales cycles with multiple stakeholders and regulatory considerations., • Experience with competitive procurements and RFP strategy., • Exceptional communication and executive presence — comfortable presenting to C-suite and state agency leadership., • Proficiency in Salesforce and structured pipeline management., • Track record of consistently meeting or exceeding quota on enterprise deals exceeding $250K–$500K+ in contract valuePreferred requirements:, • Established network within Medicaid MCOsor related state and federal agencies., • Experience working directly within a Medicaid health plan, FQHC, an agency administering the Medicaid programs, or a Medicaid-focused vendor., • Experience selling to or launching new programs for MMCOs or state/local government serving Medicaid clients., • Passion for food as medicine, health equity, or the role of food access in improving health outcomes for underserved populations., • Experience in a high-growth startup or scale-up environment — you are comfortable building without a full playbook., • Solid understanding of the Medicaid program, funding authorities, and mechanisms for advocating new services or enhanced reimbursement at the state and federal level.Benefits 🩺 Health Insurance coverage 🌅 401k Plan 🌟 Eligible for a bi-annual performance bonus ⛱ Unlimited PTO 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical 🐣 Paid Family leave 🕯 Compassionate Leave: 3-5 days each time the need arises 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly 🤖 AI-forward workplace: enterprise access to ChatGPT and Claude to help you work smarter and grow faster. 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle 👩🏾️‍🏫 Personalized Spanish coach 🚀 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! Compensation • All final pay rates will be determined by the candidate's experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data., • Pay Range for this position: $200,000–$260,000 OTE If you're interested in this role, please submit your application and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$180,000—$220,000 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS., • We'll never ask for payment or personal financial details. If anyone does, please don't share any information and let us know right away. If something ever feels off or you're unsure about a message, we'd much rather you double-check with us. You can always contact us directly through any of our social media channels. We appreciate your interest in joining CookUnity — and we care about keeping your experience (and safety) as genuine as possible.

Job Description Job 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 chef 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 DescriptionBeneficios/Ventajas • Horarios flexibles, • Compensación competitiva, • Oportunidades de avance profesional Job 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: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food 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 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: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food 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 About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: The Sushi Senior Sous Chef supports the Head Sushi Chef and Executive Sushi Chef in the preparation, production, and presentation of high-quality maki, nigiri, and sashimi items. This role ensures consistent product standards, assists in supervising the Sushi team, and contributes to menu development while maintaining the highest levels of food safety and cleanliness. Benefits: • Medical, Dental, and Vision Insurance, • 401(k) with company match, • Paid Time Off, • Generous discount off your bill, • Recommend a friend scheme with great bonuses per individual referral, • Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more What You’ll Do: • Assist in the preparation and execution of all sushi items for service and special events., • Follow standardized recipes, portion controls, and plating guidelines to ensure consistency and quality., • Ensure products meet presentation and taste standards before leaving the kitchen., • Assist in training, mentoring, and guiding junior sushi staff and apprentices., • Help coordinate daily tasks and station organization., • Provide clear instructions and constructive feedback to ensure team efficiency., • Maintain the highest levels of cleanliness, hygiene, and food safety in compliance with HACCP and local regulations., • Ensure ingredients are fresh and properly stored., • Monitor inventory levels and communicate needs to the Head Sushi Chef or Executive Sushi, • Assist in special projects, seasonal menu changes, and themed events., • Assist with inventory counts, ordering, and stock control as required., • Report maintenance issues or equipment malfunctions promptly. What We’re Looking For • Formal sushi training or equivalent experience in a professional sushi kitchen., • 2–3 years’ experience in sushi, preferably in a high-volume or fine-dining environment., • Strong understanding of sushi techniques, preparation, and presentation., • Ability to multitask, work under pressure, and meet deadlines., • Excellent communication and teamwork skills., • Flexibility to work varied shifts, including weekends and holidays. Physical Requirements To successfully perform the essential functions of this position, candidates should meet the following physical requirements, with or without reasonable accommodation: • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds, • Ability to remain in a stationary position for 8 or more hours during a shift, • Ability to work in an environment with varying noise and lighting levels, • Ability to move safely in uneven terrain or in confined spaces. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job Description Head Chef - Full Time FTK Hospitality Miami | Miami, FL Join our dynamic team at FTK Hospitality Miami as we prepare to launch a major new entertainment and hospitality complex. We are seeking an experienced Head Chef to oversee culinary operations across three distinct food and beverage concepts. This is an exciting opportunity to lead and shape our culinary vision in one of the most vibrant dining and entertainment markets in the country. Key Responsibilities • Provide executive culinary leadership and daily oversight across three kitchen concepts., • Develop and evolve unique menus for each concept, ensuring they reflect their distinct identities while aligning with the venue's energy., • Hire, train, and mentor kitchen leadership teams across all operations., • Manage food cost, labor, purchasing, and vendor relationships to achieve strong financial performance., • Collaborate with operations and venue leadership on pre-opening buildout, systems, and standards., • Maintain high-quality consistency during peak volume times, including major event nights and full-venue activations. Requirements • 5+ years of experience as an Executive Chef leading multi-outlet, hotel, or high-volume kitchen operations., • Proven experience in entertainment venues, large-scale hospitality, or event-driven environments is strongly preferred., • Strong leadership skills with the ability to inspire and manage diverse culinary teams across multiple locations., • Financial acumen with a solid understanding of P&L, cost control, and margin protection without compromising quality., • Creative and adaptable, able to craft and execute distinct culinary concepts consistently at scale., • Passionate about creating extraordinary guest experiences in a high-energy environment. Schedule This is a full-time position with flexible hours to meet the demands of our vibrant venue. Why You'll Love Working Here • Competitive executive salary with performance bonuses., • Comprehensive benefits package., • Opportunity to lead culinary innovation in a new, exciting entertainment destination., • Dynamic work environment in a high-energy atmosphere., • Collaborative culture that values creativity and leadership. Join the Team If you are a culinary leader ready to make your mark in one of Miami's most exciting new openings, we want to hear from you! Apply today to be part of something extraordinary.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Dania Beach, FL As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Job Description: Pay: $17.00 per hour Job Description The Cook prepares high-quality meals for restaurant guests, maintaining food safety, kitchen cleanliness, and adherence to recipes and standards. Areas of Responsibility and Duties • Prepare ingredients and cook menu items as directed, • Ensure cleanliness and organization of kitchen and equipment, • Follow health and food safety regulations, • Assist in receiving and storing food supplies, • Collaborate with kitchen staff for smooth operations, • Maintain presentation and quality standards for all dishes, • Clean kitchen and wash dishes as assigned, • Perform other duties as assigned by head chef or manager Key Competencies • Attention to detail in food preparation, • Time-management in a fast-paced setting, • Ability to follow recipes and instructions, • Team collaboration, • Adaptability to changing menus Qualifications • Education: High School Diploma or equivalent required, • Skills: Knowledge of safe food handling and kitchen equipment, • Abilities: Stand for long periods; lift up to 30 lbs, • Experience: 1+ years as a cook preferred Working Conditions Busy restaurant kitchen; exposure to heat, cooking equipment, cleaning supplies. Physical Requirements Requires standing, lifting, bending, and quick movement for most of shift. Job Type: Full-time or Part-time Schedule: Morning, evening, and weekend shifts License/Certification: Food handler’s permit preferred Job Type: Full-time Company DescriptionBahama Bay® & Caribe Cove Lodging is the official on-site vacation rental management team serving Bahama Bay® Resort and Caribe Cove in Davenport, Florida. We’re here every day, on property, working directly with owners and guests to keep homes running smoothly and stays feeling effortless.Bahama Bay® & Caribe Cove Lodging is the official on-site vacation rental management team serving Bahama Bay® Resort and Caribe Cove in Davenport, Florida. We’re here every day, on property, working directly with owners and guests to keep homes running smoothly and stays feeling effortless.

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 chef 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 Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Early in 4 days a week, • Must have short order expertise, • You must be a team player that can work with others Job Summary We are seeking a Breakfast short order opener cook to apply if you do not have experience or are not looking for a long term role do not apply. Come in M-W morning 605 New Berlin Road Jacksonville Duties and Responsibilities: Set up the kitchen with necessary tools and equipment • Prepare eggs, omelets and assorted food and present it in an appealing manner, • Be able to work in a very fast paced line, • Supervise and delegate tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Must be very organized Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • Must have reliable transportation

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • 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: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food 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 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. Saute experience preferred but we will train the right candidate. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification preferrered but not necessary, • Knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds