Trabajos head chef en Florida - Page 2

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description About the Role: Cook is responsible for preparing ingredients, processing customer orders, producing meals and cleaning their workspace throughout the day to follow all health and safety guidelines. Cooks follow recipes consistently, communicate with wait staff and prepare meals in a timely manner. Your attention to detail and commitment to follow direction will be essential in this role. Minimum Qualifications: • Proven experience as a Cook, with a minimum of 2 years in a similar role, • Experience in using cutting tools, cooking utensils, • Manual dexterity and ability to stand for extended periods of time, • Experience in food production and preparation, • Experience as a Head Chef or Sous Chef, • Prepare a variety of dishes, ensuring that recipes are followed, are of high quality and meet our customers' expectations, • Ensure that all food is prepared in a timely and efficient manner, • Maintain a clean and organized kitchen environment In this role, you will use your skills in food preparation, manual dexterity, and food production on a daily basis. You will also need to be able to read order tickets, and work in a fast paced kitchen environment. You must posses or be able to pass any and all State of Federally mandated food preparer and safety certifications within 90 days of hire.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Open the kitchen and own the grill for 10 hours 4 days a week or 7am-230pm, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Read and make off a POS tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Follow instructions and work with the KM and business ownerQualifications:, • Previous experience only breakfast and lunch only, • ServeSafe or Food Handlers Certification, • Can read and follow and make recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Training & development Line Cooks wanted! Lucy Buffett's LuLu's is a Fun, Fast Paced, Casual Waterfront family restaurant and bar where Food, Fun, and Music are always a part of our culture. Why you should come work for us? Benefits and the good stuff! #1 Free or discounted meal each shift! #2 Paid Weekly (EVERY FRIDAY!) #3 Closed for all Winter Holidays (Thanksgiving, Christmas Eve, Christmas Day and New Years Day) #4 Flexible Schedule. Do you go to school, have another job? Dont worry we understand and will work with you! #5 Cause youd have a kick ass management team #6 Growth! We love promoting from within and opportunities are always coming up. For example if you are hired as a Line Cook, next step would be Crew Captain (shift lead), then a Kitchen Supervisor, after that Kitchen Manager. This could also go into a Head Chef or Executive Chef position. #7 Discounts when you come in off the clock to eat and also discounts in our gift shop! What are we looking for in a Line Cook? Glad you asked, let me tell you! -Team player! You must play nice with others and enjoy having fun while working. -Standards! You must be able to execute LuLus standards on all food specifications. -Passion and Quality is important. You need to be able to portion, prepare and cook food items in a timely fashion while maintaining the LuLus way! -Food Safety! Understanding the importance of food safety is duh, important. We will teach you and then teach you and then re teach you the importance of this. -Communication! Be able to effectively and nicely communicate to your co-workers and management team. -Experience! Not 100% necessary for this role. We love to teach if you are willing to learn. **This is not an all-inclusive list of responsibilities. We would like to invite you to our company website to fill out our application and upload your resume at .

Job Description GreatLIFE Golf is one of the largest Golf Course Ownership / Management Companies in the country with over 50 golf courses in multiple states. If you’re looking for a fun and casual career in sports and entertainment, this may be the position for you! Feel free to check out our website for more information about who we are as a company and what services we offer to evaluate if your values match ours! Country Club of Mount Dora located in Mount Dora, Florida is seeking a full time or part-time, hourly Line Cook to join our Food and Beverage team. Full-time positions will come with a full benefits package to include Medical, Dental and Vision coverage as well as Paid Time Off and Holiday Pay. Please see a general job description below and should you feel your knowledge, education and experience could be a match, apply today! Pay Range: $16.00 - $18.00 per hour Job Description: Prepares various pantry products for various food outlets such as restaurant, banquet operations, snack bar and beverage cart. Duties & Responsibilities: • Completes opening and closing checklists., • Refers to daily prep list at the start of each shift for assigned duties., • Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of other kitchen equipment., • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Ensures proper storage of food items., • Maintains a clean and sanitary work station area including tables, shelves, walls, grills, fryers, sauté burners, range, and refrigeration equipment., • Opens the kitchen properly and follows the opening checklist for kitchen stations. Assists others in opening the kitchen., • Promptly reports equipment and food quality problems to the department manager and/or supervisor., • Supports Head Chef in scheduling and managing the kitchen as required to support a successful operation., • Incorporates safe work practices in job performance. Degree/Licenses: Certificate from college, technical school or accredited facility or 6-12 months related experience and/or training; or equivalent combination of education and experience. Physical Demands: While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionAbout the Company At Flow, we’re reimagining what it means to live, work, and connect. More than just a real estate company, Flow is a brand, a technology platform, and an operations ecosystem spanning condominiums, hotels, multifamily residences, and office spaces. We’re building a new kind of living experience: one that’s flexible, connected, and designed to create genuine community and real value for the people who call Flow home. Our mission is oneness: prioritizing our residents and their experiences, and fostering connection with ourselves, their neighbors, and the natural world. By putting people at the center of everything we do, we’re creating vibrant, human-centered communities where life, work, creativity, and play all come together in one place. About the Role: As a Flow Head Chef, you will craft and execute high-quality, health-conscious meals and products while owning all food and non-alcoholic beverage selection, ordering, and overall financial performance across operations—from ingredients to packaging to wages. This role combines culinary creativity with operational and financial accountability, ideal for a chef passionate about delivering exceptional food and beverage while driving cost efficiency and profitability. Responsibilities include product development and execution for Miami and FLL Farmers Markets, Miami and FLL Flow Stations, Miami and FLL Flow Grocers, and future South Florida development. Flow Kitchen will support events on-site and off-site for both in-house and third-party events. You will also be responsible for office menu development, sourcing, training, and recipe development, with shared support across properties you don’t currently manage, such as Saudi. Responsibilities • Execute and innovate menus focused on plant-forward, Mediterranean-inspired cuisine while aligning with budget targets., • Prepare retail products for Grocer, including smoothies, juices, dips and spreads, dressings, sandwiches, bowls, salads, wraps, soups, grazing boards, and health-focused grab-and-go meals, with attention to portion control and cost efficiency., • Manage daily kitchen operations with a focus on labor and food cost control, waste reduction, and consistent adherence to food safety and quality standards., • Monitor and optimize food costs through sourcing fresh, local, seasonal ingredients, vendor negotiation, and maintaining accurate inventory and ordering systems., • Develop and manage kitchen budgets, track expenses, and ensure operations stay within financial targets while contributing to overall profitability., • Train, supervise, and motivate kitchen staff to maintain high productivity, efficient prep times, and minimal overtime, while upholding Flow’s standards., • Oversee catering logistics, ensuring efficient planning, resource use, and profitable execution of on-site and off-site events., • Maintain a clean, organized, and compliant kitchen environment that supports both culinary excellence and operational efficiency.Ideal Background, • 5–8+ years of culinary experience, with at least 2–3 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager), preferably in high-volume or multi-unit environments., • Experience overseeing full P&L or kitchen financial performance, including food cost, labor, and vendor management., • Background in multi-outlet operations, catering, or retail food concepts (e.g., grab-and-go, markets, or commissary kitchens) is strongly preferred., • Experience in scaling kitchen operations or opening new concepts/locations is a plus. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job Description Toscana Little Italy in Jacksonville, FL is looking that candidate that loves what they do, cares about the customer experience and takes pride in preparing food to the highest quality to the specification of the head chef. To do this, the candidate must possess organization skills and timely production on stations, have proficient knife skills, able to follow standardized recipes and develop techniques, maintain the highest of sanitation skills at all times. We are located on 4440 Hendricks Avenue, Jacksonville, Fl 32207. Our ideal candidate is self-driven, ambitious, and reliable. Responsibilities • Knife skills, • high sanitation skills, • Knowledge of internal food temperatures and proper storage of food, • Team player, • Ability to stock and prep stations for service, • Ability to follow standardized recipes/techniques/customer requests, • Assist on catering and private events as needed., • Possess or willing to obtain Fl food handlers license., • Set up and stock stations, • Chop vegetables, prepare sauces and other food preparation., • Prepare menu items per specifications of the chef, • Follow high standard of sanitation skills, • Stock inventory, • Familiarize and/or learn all stations of the line and ability to any work stations as needed, • Assist with prep for all stations, if needed, before/ during service and maintain food product levels at assigned work stations during and after service. Qualifications • Cooking experience minimum 3 years or associates degree in culinary, • Able to meet all scheduling commitments, • Able to anticipate needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detail 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 DescriptionDescription: Dishwasher: Five Iron Golf – Coral Gables Location: Coral Gables, FL | Operated by Sunshine Coral Gables, LLC Five Iron Golf – Coral Gables, a franchised location operated by Sunshine Coral Gables, LLC is the region’s premier indoor golf and entertainment experience, offering a full-service kitchen and bar. Our mission is to make golf inclusive and accessible while delivering exceptional food, beverage, and hospitality. We are seeking a Dishwasher to support our kitchen operations under the direction of the Head Chef. This team-oriented role is essential to providing clean and sanitary offerings that complements our guest experience. This franchised location of Five Iron Golf is redefining the indoor golf and entertainment experience by blending cutting-edge simulator technology with a high-energy, inclusive social atmosphere. With premium food and beverage offerings and community-driven programming, we provide unforgettable experiences for golfers and non-golfers alike. Key Responsibilities • Open and close the kitchen as scheduled., • Maintain a clean kitchen by cleaning dishes, cutlery, pots, pans and equipment regularly. -Clean floors, walls and other surfaces throughout the shift to keep food service areas sanitized. -Keep the dish pit organized by sorting and storing clean dishes in appropriate areas. • Take out trash and recycling as needed throughout the shift., • Follow all health code and sanitation requirements., • Communicate effectively with front-of-house staff and management to ensure guest satisfaction., • Receive orders and stock items as they are delivered under the direction of the Head Chef, Kitchen Supervisor or Management. -Assist with food preparation and help other staff during shifts as needed. Benefits (for Full-Time Employees*) • Health, Dental, and Vision Insurance*, • Long and Short-Term Disability*, • 401(k) Program*, • Free meals while working Position Details Job Type: Non-Exempt, Part-Time Variable Hours Schedule: Hours vary weekly, with emphasis on nights and weekends Equal Employment Opportunity Statement Sunshine Coral Gables, a franchisee of Five Iron Golf, is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. We provide Equal Employment Opportunity to all employees and applicants and comply with all applicable federal, state, and local laws governing nondiscrimination. Sunshine Coral Gables, LLC will consider all requests for reasonable accommodations as required by law. Disclaimer: This Five Iron Golf location is independently owned and operated by Sunshine Coral Gables, a licensed franchisee of Five Iron Golf. Employment decisions at this location are made solely by Sunshine Coral Gables, LLC. Requirements: Required Qualifications • Minimum 1 year of experience in a fast-paced kitchen preferred., • Ability to work both independently and collaboratively with a kitchen team. -ServSafe certification or other accredited Food Handler certification required. • Health and safety training credentials preferred., • Must be flexible with schedule, including nights and weekends., • Ability to lift up to 50 lbs., • Strong organizational and communication skills., • Commitment to providing excellent service to all guests.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibility • Use kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Able to follow instructions, • Must be reliable with transportation, • Supervise and delegate tasks to other team members, • Help maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience short order pans and flattop cook 5 years, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • 0 to 2 years experience as a Line cook at a 4/5 star restaurant, • 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, • Sanitation certificate. (Preferred), • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize 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 workstation; pots and pans of food from storage/prep areas to the serving line., • Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions., • Ability to work with all products and ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment, and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Check the printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift., • Prepare all menu items following recipes and yield guides, according to department standards., • Inform the Sous Chef of any shortages before the item runs out., • Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests., • Inform Head Cook of any excess items that can be used in daily specials or elsewhere., • Maintain proper storage procedures as specified by Health Department and restaurant requirements., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist Stewards in order to make clean-up a more efficient process., • Review status of work and follow-up actions required with the Head Cook before leaving., • Successful completion of the Restaurant training/certification process., • Breakdown workstation and complete closing duties according to department standards:, • all food items to the proper storage areas., • Rotate all returned products., • Wrap, cover, label, and date all items being put away., • Straighten up and organize all storage areas., • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves., • Return all unused and clean utensils/equipment to the specified locations., • Ice down hot items from the steam table, so they cool quickly., • Turn off all equipment not needed for the next shift., • Assist with inventories as scheduled., • Assist in plating up Banquet hot meals as assigned., • Follow maintenance program and cleaning schedule., • Perform duties in other areas of the kitchen as assigned., • Work at off-premise functions., • Research new menu items., • Attend designated meetings (Line-up, monthly meeting, general session, e.g.)., • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job DescriptionPosition Description: Mia's Italian Kitchen is an exciting concept that offers rustic, ingredient-driven Italian food, specialty cocktails, craft beer, and an amazing wine list in a warm and contemporary setting!We are seeking an experienced and motivated Lead Line Cook to join our culinary team. The ideal candidate thrives in a fast-paced environment, demonstrates leadership skills, and has a passion for cooking. This role involves leading kitchen staff, preparing high-quality dishes, maintaining a clean and organized kitchen, and ensuring consistency in food preparation. Key Responsibilities: Prepare and cook menu items according to recipes and quality standards. Lead, train, and mentor line cooks and kitchen staff. Ensure proper food handling, sanitation, and safety practices.Collaborate with the Head Chef/Executive Chef to maintain kitchen efficiency. Monitor food quality and consistency. Qualifications: Minimum 3-5 years of experience in a high-volume kitchen, including supervisory experience. Strong knowledge of food safety and sanitation practices. Excellent leadership, communication, and organizational skills. Ability to work under pressure and adapt to changing priorities. Passion for culinary excellence.Mia's Italian Kitchen in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Free Health Insurance (after 6 months, averaging 30+ hours/week) Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation! 50% off employee dining privileges at any of our ARP locations Opportunity for personal and professional growth Flexible schedule Optional voluntary life insurance for self, spouse, and child(ren) Vision insurance 401(k) (after a year of working at least 1000 hours) $18.00 - $20.00 Hourly

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description Exciting Opportunity with Banyan Treatment Centers! We are seeking a dedicated Cook to join our team and help create a supportive and nourishing environment for our patients and staff. In this role, you will be responsible for preparing high-quality meals, maintaining a clean and organized kitchen, and adhering to all food safety and sanitation standards. Your contribution will be essential in supporting individuals on their journey to recovery and fostering a sense of community through shared meals. Position Details: • Reports to: Head Chef & Director of Operations., • Schedule: Per-diem, as needed. This is an opportunity to make a meaningful impact within an organization that stands as a nationally recognized leader in addiction and mental health care. As a Cook, you will: • Support Recovery Efforts: Contribute to the healing journey of individuals by providing balanced, nutritious meals in a compassionate environment., • Be Part of Our Mission: Join a team dedicated to helping individuals overcome addiction and mental health challenges., • Foster a Collaborative Environment: Work alongside a team committed to patient-centered care in a welcoming and diverse atmosphere., • Collaborate with the Managing Chef to create balanced meal plans tailored to residents' dietary needs., • Plan menus accommodating dietary restrictions due to health conditions, allergies, or cultural preferences., • Oversee meal preparation, ensuring recipes, portion sizes, and hygiene standards are upheld., • Supervise kitchen staff, providing training and guidance as needed., • Maintain inventory, order supplies, and manage food storage to minimize waste., • Enforce hygiene and sanitation practices in compliance with health regulations., • Communicate with staff to coordinate meal schedules and address dietary concerns., • Work with dietitians and healthcare professionals to meet specific dietary requirements., • At least 1 year of experience as a Cook or in a related role., • High school diploma or equivalent., • Empathy & Compassion: You care about providing nourishment to individuals facing challenges., • Attention to Detail: You ensure meals meet dietary needs and safety standards., • Collaboration & Teamwork: You work effectively with others to support a positive environment., • Experience in a healthcare or residential facility., • Medical, Vision and Dental Insurance, • Whole and Term Life Insurance, • Short and Long-term disability Insurance, • 401(k) Benefit with Employer Match, • Paid Time Off, • 7 Paid Holidays, inclusive of a floating Holiday to use at your discretion. Banyan Treatment Centers is a nationally recognized leader in addiction and mental health care, offering a comprehensive continuum of services with the esteemed Joint Commission Accreditation (Gold Seal of Approval). Since our founding, we have grown into a trusted provider with 18 locations and Telehealth services nationwide. In 2023, TPG’s global impact investment through The Rise Fund enabled us to further expand our services. This partnership underscores our dedication to providing high-quality care and reinforces our financial stability. With over 1,600 dedicated employees, we are committed to making a meaningful impact on people’s lives, delivering compassionate, quality care that extends from our internal operations to every patient interaction. Apply Now! If you're passionate about making a difference and are ready to bring your culinary expertise to a mission-driven team, apply today to join Banyan Treatment Centers! EOE

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: Food and Beverage Cooks work on a variety of stations in high-volume kitchen environments at The Betsy. Cooks are responsible for creating exceptional culinary experiences for the guests through preparation, cooking and food presentation. Responsibilities and Duties Include but Not Limited to the Following: • Adheres to all sanitation regulations and requirements and is responsible for the correct handling and preparation of all food items and equipment. Checks and ensures the correctness of the temperature of appliances and food., • Ensures that all products are stored properly in the correct location, always labeled clearly and placed on the correct fridge rack level., • Provides the highest and most efficient level of culinary hospitality service to The Betsy hotel guests., • Works at designated stations on the line as set by Sous Chef and, or Executive Chef., • Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station., • Checks supplies and prep lists and ensures all items are prepped in a timely fashion., • Replenishes service lines as needed and restocks and prepares the workstation for the next shift., • Ensures cleanliness, sanitation and organization of assigned work areas and efficiently puts away storage and prep items., • Prepares and plates food within The Betsy standard ticket time frame to meet Guest expectations., • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grinds and cooks meat and vegetables using a full range of cooking methods., • Responsible for preparing and cooking all food items by strictly following the recipe specifications and yield guide. Ensures all cooked items are in accordance to recipes, quality standards, presentation standards and food preparation checklist., • Washes and peels fresh fruit and vegetables. Capable of weighing, measuring and mixing ingredients to correct standard proportions per recipe card., • Able to operate kitchen equipment like a braising pan, baking ovens, stoves, grills, microwaves and fryers., • Communicates any assistance needed during busy periods and reports any incidents to the Sous Chef to ensure optimum service to guests., • Washes and disinfects kitchen areas, workstations, tables, tools, knives and other equipment., • Minimizes waste and maintains controls to attain forecasted Betsy food cost., • Reviews status of work and follow-up actions required with the Head Cook or Sous Chef before leaving., • Takes on a leadership role in the absence of the Head Chef and Sous Chef., • Assists in providing on the job training & development of new cooks., • Assists other Team Members in the kitchen when needed and performs any other tasks assigned by The Betsy hotel management., • High school diploma or equivalent., • Degree or certificate in culinary arts preferred., • Must meet Food Handler training and certification requirements., • Excellent understanding of various cooking methods, ingredients, equipment and procedures., • Able to work in a fast-paced environment with speed and quality., • Great personal hygiene and grooming standards., • Must speak, read, write, and understand English., • Ability to follow instruction., • Speaks with others using clear and professional language., • Detail-oriented., • Professional attitude is required., • Ability to work independently., • Excellent time management skills., • Works well with others., • Good communication skills are an asset.

Job Description POSITION SUMMARY: The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Arrive at property in uniform at scheduled time., • 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., • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption., • 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., • 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 Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Ability to stand and exert well-paced mobility for entire shift., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to shout in order to be heard above the ambient noise level., • Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Requires manual dexterity to use and operate all necessary equipment. MINIMUM QUALIFICATIONS: • Minimum three to five years of related experience, preferably in high volume hotels or 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, • Associates may be required to work varying schedules to reflect the business needs of the restaurant.

Job Description We’re looking for a highly skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you! this is a opportunity to run several high quality kitchens in Miami with an amazing local group . Position Overview: As the Head Chef, you’ll be responsible for overseeing all kitchen operations, from menu creation to staff management, food quality, and cost control. You will lead by example, inspiring your team to deliver top-tier cuisine and maintain the highest culinary standards. Key Responsibilities: • Kitchen Leadership: Oversee daily kitchen operations and lead a team of chefs, cooks, and kitchen staff., • Menu Development: Create, refine, and execute a dynamic menu that reflects the restaurant’s vision., • Food Quality & Consistency: Ensure every dish meets high standards for taste, presentation, and consistency., • Staff Training & Development: Recruit, train, and mentor kitchen staff to foster a culture of excellence and teamwork., • Inventory & Cost Management: Monitor food costs, portion control, and minimize waste while maintaining profitability., • Health & Safety Compliance: Maintain all food safety and sanitation standards (ServSafe or equivalent preferred)., • Collaboration with Management: Work with the restaurant’s ownership and front-of-house team to align kitchen operations with overall business goals. ✅ Culinary Expertise: Strong knowledge of cooking techniques, food trends, and kitchen operations. ✅ Leadership & Team Management: Ability to motivate, train, and manage a team in a fast-paced environment. ✅ Creativity & Passion for Food: Excited to develop innovative, seasonal, and guest-focused menus. ✅ Financial Acumen: Experience with budgeting, cost control, and ordering. ✅ Time Management & Organization: Ability to oversee multiple tasks while maintaining efficiency and quality. ✅ Strong Communication Skills: Ability to work well with staff, management, and suppliers.

Job DescriptionHead of Membership Harbour Club Miami About Harbour Club Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Eposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment offers unparalleled service and an elegant atmosphere. * Nikai – A private Japanese restaurant exclusively for members * The Palm Room – A speakeasy-style lounge for members * A’riva – An upscale Mediterranean trattoria open to the public Harbour Club is more than a restaurant — it is a curated community built around exceptional hospitality, discretion, and world-class experiences. Position Overview The Head of Membership is a senior leadership role responsible for driving membership growth, retention, engagement, and overall member experience at Harbour Club. This individual will shape and execute the club’s membership strategy, ensuring alignment with our brand standards of exclusivity, sophistication, and service excellence. The ideal candidate is highly connected within luxury, hospitality, lifestyle, and business communities, with a proven track record in private clubs, luxury hospitality, or high-end membership organizations. Key ResponsibilitiesMembership Strategy & Growth * Develop and execute a comprehensive membership acquisition and retention strategy * Identify and cultivate prospective members aligned with Harbour Club’s brand and values * Oversee the membership application, vetting, and onboarding process * Set and achieve membership revenue and growth targets Member Experience & Engagement * Create and oversee a best-in-class member journey from inquiry through renewal * Curate exclusive programming, events, and networking opportunities * Collaborate with culinary, events, and operations teams to elevate member experiences * Maintain strong personal relationships with key members Brand & Community Development * Serve as a brand ambassador within the Miami luxury and hospitality landscape * Build strategic partnerships that enhance member value * Represent Harbour Club at select industry and social events Team Leadership & Operations * Lead and develop the membership team * Implement CRM systems and membership tracking processes * Monitor performance metrics and prepare regular reporting for executive leadership * Work cross-functionally with marketing, operations, and finance departments Qualifications * 7+ years of experience in private clubs, luxury hospitality, or membership-based organizations * Proven track record of meeting or exceeding membership growth targets * Strong network within Miami’s business, social, and cultural communities * Exceptional interpersonal, communication, and leadership skills * High level of discretion and professionalism * Experience with CRM platforms and membership management systems * Bachelor’s degree preferred What We Offer * Competitive salary commensurate with experience * Performance-based bonus potential * Opportunities for career growth within an expanding hospitality group * Staff meals during shifts * Access to exclusive Harbour Club events and industry networking * A supportive and professional work environment * Health Insurance Benefits and 401(k) Ideal Candidate Profile You are polished, connected, and naturally charismatic. You understand luxury not just as a product, but as a feeling. You thrive in relationship-driven environments and excel at building community among high-achieving, discerning individuals. You are both strategic and hands-on — comfortable cultivating VIP relationships while building systems that scale.

Job Description(This position is paid hourly and tipped out) Lucy Buffett's LuLu's is a Fast Paced, High Volume, Casual, Family Oriented Restaurant where Food, Fun, and Music are always a part of our culture. We are currently hiring for Food Runners in our Destin, FL location. The Food Runners assists both Front-of-the-House and Back-of-the-House staff by delivering food items to guests tables in a timely manner. Essential Duties & Responsibilities: • Delivers food items in a timely manner to ensure optimum food temperature when it reaches the guests, • Communicates any relevant messages to servers and/or bartenders regarding guests requests/needs, • Sets up and breaks down work station in accordance to department procedures and standards, • Maintains adequate par levels of condiments, garnishes and other related items. Preps condiments as needed, • Review each receipt to ensure order has been prepared accurately and to restaurant and guest satisfaction, • Garnish and prepare dishes according to quality control guidelines #1 Discounted meal each shift! #2 Paid Weekly (EVERY FRIDAY!) #3 Closed for all Winter Holidays (Thanksgiving, Christmas Eve, Christmas Day and New Years Day) #4 Flexible Schedule. Do you go to school, have another job? Dont worry we understand and will work with you! #5 Cause youd have an awesome management team to learn from #6 Growth! We love promoting from within and opportunities are always coming up. For example if you are hired as a Line Cook, next step would be Crew Captain (shift lead), then a Kitchen Supervisor, after that Kitchen Manager. This could also go into a Head Chef or Executive Chef position. #7 Discounts when you come in off the clock to eat and also discounts in our gift shop! This position is paid hourly and tipped out Please fill out an application today on our company website

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Position Summary: Responsible for maintaining a high level of cleanliness in the kitchen. Food preparation and prep area maintenance. Organization of all assigned areas as well as maintaining the areas sanitary and clean. Other utility and/or maintenance duties as assigned. Essential Functions and Responsibilities: In accordance with restaurant’s service and cooking procedures: • Performs daily routine cleaning tasks throughout the back of the house as directed by supervisor., • Sets up and breaks down the prep area and kitchen line daily., • Checks equipment to ensure it is operating correctly; promptly reports any issues to management., • Follows opening and closing duties and responsibilities as directed by supervisor., • Checks the walk in, storage area, and refrigerators for proper storage and temperatures for food maintenance., • Maintains the cleanliness and sanitation of the kitchen area., • Prepares a variety of food items for cooking. This involves washing, peeling, and/or cutting food items, including fruits, vegetables, meats and fish., • Identifies and communicates to Head Kitchen Chef any food items that may have expired and/or have not been prepared correctly so that the items may be disposed of and recorded correctly., • Retrieves food items from the fridge or freezer. Stores food in containers, the fridge or freezer., • Weighs or measures ingredients, refills kitchen bottles, shakers or storage as required., • Stacks and stores food supplies, equipment, or other utensils in the kitchen., • Assists dishwasher when needed., • Basic food preparation knowledge required., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: As the Head Sommelier at RDG, you will be responsible for delivering an exceptional guest experience by expertly curating and guiding the selection of wines, spirits, beers, and non-alcoholic beverages. Your role will involve seamlessly integrating beverage offerings into the overall dining experience, ensuring each guest is well-informed and satisfied with their choices. You will assist guests through the ordering process, effectively communicating all requests and orders to the captains and servers, and providing support to the service team as needed. This includes announcing food and beverage pairings at the table, engaging in clear and professional guest interactions, and managing the preparation, presentation, and maintenance of tableside drink carts. Your responsibilities will also include overseeing the beverage program, ensuring the highest standards of service, and leading the team in delivering a cohesive and memorable dining experience. Additional essential duties may include inventory management, staff training, and maintaining a deep knowledge of all beverage offerings to enhance guest satisfaction and uphold MILA’s reputation for excellence. . RESPONSIBILITIES: Wine Program Management • Curate and maintain a comprehensive wine list that aligns with the restaurant's concept and clientele preferences., • Establish relationships with wine suppliers, negotiate pricing, and source exclusive or rare vintages., • Conduct regular tastings and assessments to ensure the quality and relevance of the wine selection., • Provide expert recommendations to guests, considering their preferences and meal choices., • Deliver exceptional wine service, ensuring proper presentation, decanting, and pouring techniques., • Train, mentor, and manage the sommelier team and front-of-house staff on wine knowledge and service standards., • Lead regular wine education sessions and tastings for the staff., • Monitor and manage wine inventory, ensuring optimal stock levels and minimal waste., • Implement inventory control procedures and perform regular stock audits., • Set and achieve wine sales targets, using upselling techniques and promotions., • Work closely with the Executive Chef and kitchen team to design wine pairings and seasonal recommendations., • Ensure compliance with local and international wine service regulations., • Uphold health and safety standards in wine storage and service. Requirements/Qualifications: • WSET (Level 3 or Diploma) or Court of Master Sommeliers certification is highly preferred., • Minimum of 5 years of experience in wine service, with at least 2 years in a leadership role., • Proven expertise in wine curation and pairing in a fine-dining or luxury restaurant environment., • Must be detail-oriented and possess effective communication and written skills., • State complaint food handling certificate., • Ability to multi-task., • Must be a team player., • Self-motivated and performance-driven., • Professionalism and courtesy., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Remain in stationary position for up to 8 hours throughout work shift.

Job Description RDG Overview: RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Sushi Chef is responsible for assisting the Executive Sous Chef of overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: • Prepare all types of sushi, including maki, nigiri and sashimi, • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet, • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs), • Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns or updates with chef and sous chefs, • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH Requirements/Qualifications: • Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high-volume atmosphere, • Good knowledge of various sushi types and sushi-rolling techniques, • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.)

Job DescriptionDescription: Line Cook: Five Iron Golf – Coral Gables Location: Coral Gables, FL | Operated by Sunshine Coral Gables, LLC Five Iron Golf – Coral Gables, a franchised location operated by Sunshine Coral Gables, LLC is the region’s premier indoor golf and entertainment experience, offering a full-service kitchen and bar. Our mission is to make golf inclusive and accessible while delivering exceptional food, beverage, and hospitality. We are seeking a Line Cook to support our kitchen operations under the direction of the Head Chef. This team-oriented role is essential to providing high-quality food that complements our guest experience. This franchised location of Five Iron Golf is redefining the indoor golf and entertainment experience by blending cutting-edge simulator technology with a high-energy, inclusive social atmosphere. With premium food and beverage offerings and community-driven programming, we provide unforgettable experiences for golfers and non-golfers alike. Key Responsibilities • Prepare a variety of dishes ranging from appetizers, entrees and desserts as well as any other meals produced out of our kitchen., • Open and close the kitchen as scheduled., • Perform routine food prep and ensure the line is fully stocked and organized., • Maintain a clean kitchen by washing dishes and surfaces regularly., • Follow all health code and sanitation requirements., • Communicate effectively with front-of-house staff and management to ensure guest satisfaction., • Control and direct the food preparation process in collaboration with the Head Chef, Kitchen Supervisors and Management., • Ensure food quality and presentation meet Five Iron Golf’s standards. -Adhere to all recipes and instructions as well as portion control standards Benefits (for Full-Time Employees*) • Health, Dental, and Vision Insurance*, • Long and Short-Term Disability*, • 401(k) Program*, • Free meals while working Position Details Job Type: Non-Exempt, Part-Time Variable Hours Schedule: Hours vary weekly, with emphasis on nights and weekends Equal Employment Opportunity Statement Sunshine Coral Gables, a franchisee of Five Iron Golf, is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. We provide Equal Employment Opportunity to all employees and applicants and comply with all applicable federal, state, and local laws governing nondiscrimination. Sunshine Coral Gables, LLC will consider all requests for reasonable accommodations as required by law. Disclaimer: This Five Iron Golf location is independently owned and operated by Sunshine Coral Gables, a licensed franchisee of Five Iron Golf. Employment decisions at this location are made solely by Sunshine Coral Gables, LLC. Requirements: Required Qualifications • Minimum 1 year of experience as a line cook in a fast-paced kitchen., • Ability to work both independently and collaboratively with a kitchen team., • ServSafe certification or other accredited Food Handler certification required., • Health and safety training credentials preferred., • Must be flexible with schedule, including nights and weekends., • Ability to lift up to 50 lbs., • Strong organizational and communication skills., • Commitment to providing excellent service to all guests.

Job DescriptionPosition Description: Come join our Cafe Tu Tu Tango team!We are seeking an experienced and motivated Lead Line Cook to join our culinary team. The ideal candidate thrives in a fast-paced environment, demonstrates leadership skills, and has a passion for cooking. Key Responsibilities:Prepare and cook menu items according to recipes and quality standards.Lead, train, and mentor line cooks and kitchen staff.Ensure proper food handling, sanitation, and safety practices.Collaborate with the Head Chef/Executive Chef to maintain kitchen efficiency.Monitor food quality and consistency.Qualifications:Minimum 2 - 3 years of experience in a high-volume kitchen, including supervisory experience.Strong knowledge of food safety and sanitation practices.Excellent leadership, communication, and organizational skills.Ability to work under pressure and adapt to changing priorities.Passion for culinary excellence and creativity.Cafe Tu Tu Tango is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier & Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill & Hi-Tide Lounge. Additional Information: People are the CORE of our business, that's why our benefits include:Free Health Insurance (after 6 months, averaging 30+ hours/week)Life Insurance for all full-time employees Dental Insurance Vision insurance 401(k) (after a year of working at least 1000 hours) Paid trainingDaily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation!50% off employee dining privileges at any of our ARP locationsOpportunity for personal and professional growthFlexible schedules $19.00 - $22.00 Hourly

Job Description Join us at Meraki Greek Bistro, where passion meets flavor! We are currently seeking a full-time Restaurant Line Cook to be part of our dynamic culinary team in the heart of Miami, FL. Why Our Team Loves It Here: Fair pay: With a competitive pay range of $16 - $19 per hour based on experience Reasonable hours: As a Restaurant Line Cook, your schedule will vary but typically includes shifts from 9 AM to 5 PM, Monday to Friday. Weekend hours will be required depending on the business needs, with operations running from 11 am to 11 pm, seven days a week. Additionally, there is a possibility to work extra hours at our other locations in Coconut Grove and Miami Beach for those interested. Perks: • Company parties, • Flexible schedule, • Growth opportunities, • Mentor/Apprentice Program, • Uniforms This culinary position also enjoys complimentary meals, opportunities for paid seminars, and a flexible schedule. WHAT YOU'LL DO DAILY: As a Restaurant Line Cook, you will step into a lively kitchen environment each day, preparing, cooking, and plating a variety of authentic Greek dishes that delight our guests. You will work closely with the head chef, ensuring each dish meets our high standards of quality and presentation. As you navigate the fast-paced kitchen, you will multitask efficiently, handling multiple orders while maintaining proper cooking temperatures and techniques. Personal hygiene and cleanliness will be paramount in your daily routine. You will also engage with your teammates, fostering a collaborative spirit as you all strive to create memorable dining experiences. What We Need From You: • Experience in a restaurant kitchen, • Knowledge of kitchen equipment and cooking techniques, including grilling and baking, • Understanding of safe food handling practices, • Strong personal hygiene and cleanliness standards, • Reliability and punctuality, • Ability to thrive in a team environment and excellent multitasking skills Bilingual abilities are a plus. ABOUT US: We are a vibrant destination in the heart of Miami, dedicated to bringing the authentic flavors of Greece to life. As a small, independently owned business, we prioritize a friendly and goal-oriented environment that encourages teamwork and innovation. Since our opening in 2016, we've created opportunities for personal and professional growth, inviting you to embark on this culinary journey with us as we share the warmth and hospitality of Greece. We are rooted in authenticity, collaboration, and fostering an atmosphere where diverse perspectives are valued and celebrated. Join us! JOIN US! We encourage you to take the next step. Apply now through our mobile-friendly application! Your culinary adventure awaits! Must have the ability to pass a background check. Job Posted by ApplicantPro

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary Cajun Boil is a New Orleans-style Seafood restaurant with four locations. Cajun Boil Brickell is seeking a Line Cook to become an integral part of our team! Company values are: Be a host, Humble, Honesty and Integrity, Responsible, Teamwork. Responsibilities: • Food Preparation: Prepare and cook food items according to recipes and standards set by the Head Chef or Kitchen Manager. Ensure that all food is cooked and presented to the highest quality., • Station Management: Manage and maintain your assigned station, including prepping ingredients, setting up cooking stations, and ensuring a clean and organized workspace., • Quality Control: Monitor food quality and portion sizes to ensure consistency and adherence to recipes. Make adjustments as necessary to maintain high standards., • Time Management: Work efficiently to prepare dishes in a timely manner, especially during peak hours. Prioritize tasks and handle multiple orders simultaneously., • Sanitation and Safety: Follow all health and safety regulations, including proper food handling, sanitation practices, and kitchen cleanliness. Maintain a clean and organized work area., • Team Collaboration: Communicate effectively with other kitchen staff, including line cooks, sous chefs, and dishwashers, to ensure smooth operations and timely service., • Inventory Management: Assist with inventory checks and manage ingredients to minimize waste. Report any shortages or equipment issues to the Head Chef or Kitchen Manager., • Adaptability: Be prepared to work on various stations and handle different types of cuisine as needed. Adapt to changes in the menu or special requests from customers.Qualifications:, • Experience: Previous experience as a Line Cook or in a similar kitchen role is preferred but not always required. On-the-job training may be provided., • Skills: Strong cooking skills, knowledge of food safety practices, and the ability to work under pressure. Good knife skills and familiarity with various cooking techniques and equipment., • Physical Stamina: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Health insurance Description: The Chinese Cook is a crucial member of our kitchen team, specializing in authentic Chinese cuisine and skilled in wok cooking techniques. Working under the direction of the Head Chef or Kitchen Manager, they prepare high-quality dishes with precision, speed, and consistency, ensuring excellence in both taste and presentation. In addition to primary cooking duties, Chinese Cooks assist with various tasks in the back of the house, including dishwashing and cleaning, to maintain a sanitary and organized kitchen environment. Its important to note that Chinese Cooks do not earn tips but are valued for their hard work, expertise, and dedication to culinary excellence. Responsibilities: • Prepare and cook Chinese menu items in accordance with established recipes and standards., • Demonstrate proficiency in wok cooking, ensuring proper heat control, timing, and flavor development., • Ensure all dishes are cooked to the appropriate temperature and presented attractively., • Adhere to food safety and sanitation guidelines, maintaining a clean and hygienic work area., • Assist in the preparation of ingredients, including chopping vegetables, portioning meats, and preparing sauces., • Coordinate with other kitchen staff to ensure timely and efficient execution of orders., • Monitor food inventory levels and communicate shortages or discrepancies to the Kitchen Manager., • Assist with receiving and storing deliveries, ensuring proper rotation of stock., • Help with general kitchen duties, including dishwashing, cleaning, and sanitizing equipment., • Follow instructions from the Head Chef or Kitchen Manager and contribute to a positive team environment. Requirements: • Previous experience as a Chinese Cook and proven skills in wok cooking are required., • Solid understanding of Chinese cooking techniques and kitchen equipment operation., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Attention to detail and commitment to food quality and presentation., • Excellent teamwork and communication skills., • Flexibility to work varied shifts, including evenings, weekends, and holidays., • Physical stamina to stand for extended periods and lift heavy objects., • Willingness to learn and take direction from senior kitchen staff., • Food handlers certification or willingness to obtain one.

Job Description Overview Opportunity: Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare food of consistent quality following recipe cards and production and portion standards., • Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards., • Operate, maintain and properly clean kitchen tools and equipment., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High school diploma or equivalent., • 2 years of related experience. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may 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 Description Overview Opportunity: Breakfast Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare food of consistent quality following recipe cards and production and portion standards., • Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate per Hersha Hospitality standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Hersha Hospitality standards., • Operate, maintain and properly clean kitchen tools and equipment., • 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. Your Background and Skills • High school diploma or equivalent., • 2 years of related experience. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may 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 Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Reports to: Sous Chefs Job Summary: Food and Beverage Cooks work on a variety of stations in high-volume kitchen environments at The Betsy. Cooks are responsible for creating exceptional culinary experiences for the guests through preparation, cooking and food presentation. Responsibilities and Duties Include but Not Limited to the Following: • Adheres to all sanitation regulations and requirements and is responsible for the correct handling and preparation of all food items and equipment. Checks and ensures the correctness of the temperature of appliances and food., • Ensures that all products are stored properly in the correct location, always labeled clearly and placed on the correct fridge rack level., • Provides the highest and most efficient level of culinary hospitality service to The Betsy hotel guests., • Works at designated stations on the line as set by Sous Chef and, or Executive Chef., • Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station., • Checks supplies and prep lists and ensures all items are prepped in a timely fashion., • Replenishes service lines as needed and restocks and prepares the workstation for the next shift., • Ensures cleanliness, sanitation and organization of assigned work areas and efficiently puts away storage and prep items., • Prepares and plates food within The Betsy standard ticket time frame to meet Guest expectations., • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grinds and cooks meat and vegetables using a full range of cooking methods., • Responsible for preparing and cooking all food items by strictly following the recipe specifications and yield guide. Ensures all cooked items are in accordance to recipes, quality standards, presentation standards and food preparation checklist., • Washes and peels fresh fruit and vegetables. Capable of weighing, measuring and mixing ingredients to correct standard proportions per recipe card., • Able to operate kitchen equipment like a braising pan, baking ovens, stoves, grills, microwaves and fryers., • Communicates any assistance needed during busy periods and reports any incidents to the Sous Chef to ensure optimum service to guests., • Washes and disinfects kitchen areas, workstations, tables, tools, knives and other equipment., • Minimizes waste and maintains controls to attain forecasted Betsy food cost., • Reviews status of work and follow-up actions required with the Head Cook or Sous Chef before leaving., • Takes on a leadership role in the absence of the Head Chef and Sous Chef., • Assists in providing on the job training & development of new cooks., • Assists other Team Members in the kitchen when needed and performs any other tasks assigned by The Betsy hotel management., • High school diploma or equivalent., • Degree or certificate in culinary arts preferred., • Must meet Food Handler training and certification requirements., • Excellent understanding of various cooking methods, ingredients, equipment and procedures., • Able to work in a fast-paced environment with speed and quality., • Great personal hygiene and grooming standards., • Must speak, read, write, and understand English., • Ability to follow instruction., • Speaks with others using clear and professional language., • Detail-oriented., • Professional attitude is required., • Ability to work independently., • Excellent time management skills., • Works well with others., • Good communication skills are an asset.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description We are seeking a Cook to join our team at Independent Living Systems (ILS). ILS, along with its affiliated health plans known as Florida Community Care and Florida Complete Care, is committed to promoting a higher quality of life and maximizing independence for all vulnerable populations. About the Role: As a Cook within the Health Care Services industry, you will play a vital role in preparing nutritious and safe meals tailored to the dietary needs of members, residents, and staff. Your work will directly contribute to the overall health and well-being of individuals by ensuring food quality, hygiene, and presentation meet strict healthcare standards. You will collaborate closely with dietitians, head chefs, and kitchen staff to accommodate special dietary requirements and maintain efficient kitchen operations. This role demands attention to detail, adherence to food safety regulations, and the ability to work in fast-paced environment while maintaining a positive attitude. Ultimately, your efforts will support the delivery of compassionate care through the provision of wholesome and appealing meals every day. Minimum Qualifications: • High school or GED, • Proven experience in food preparation and cooking, preferably in healthcare or institutional setting., • Ability to read and speak English to understand recipes, safety instructions, and communicate with team members., • Knowledge of food safety regulations and proper hygiene practices., • Certification in food safety or culinary arts., • Experience working under the supervision of a head chef or in team-oriented kitchen environment., • Familiarity with specialized diets such as diabetic, low sodium, or allergen-free meal preparation., • Ability to use kitchen equipment and tools efficiently and safely., • Prepare and cook meals according to established health care dietary guidelines and individual member needs., • Maintain cleanliness and organization of the kitchen and food preparation areas to comply with health and safety standards., • Assist the head chef in menu planning and food production to ensure variety and nutritional balance., • Handle food storage, inventory management, and proper labeling to prevent contamination and waste., • Communicate effectively with kitchen staff and healthcare professionals to accommodate special dietary requests and restrictions.

Job DescriptionEXCELLENT PAY BASED ON EXPERIENCE! GREAT GOLF PRIVILEGES! APPLY NOW! Job Title: Line Cook Reports To: Head Chef Summary: The Line Cook helps play an important part in providing guests with an excellent meal and service experience. Assisting the Chef, this role supervises food production and prep tasks while ensuring the quality and cost standards are maintained. The Line Cook must be eager to provide one-on-one customer service with the understanding that he/she represents the face of a company focused on providing ‘Legendary’ service. Essential Duties and Responsibilities • Sets up and stocks food items and other necessary supplies., • Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage., • Prepare ingredients then cook and assemble dishes as indicated by recipes., • Perform portion control and minimize waste to keep cost within forecasted range., • Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery, • Set up and clean station according to restaurant protocol, • Maintain a clean workstation area, including kitchen equipment, tables, and shelves, • Comply with applicable sanitary, health, and personal hygiene standards, • Ensure quality and freshness of ingredients and products, • Perform additional tasks as assigned by the sous-chef, or executive chef To perform this job successfully, an individual must be able to perform each essential duty with confidence. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and Experience Requirements • High school diploma or GED Knowledge • Passionate about hospitality., • Basic written and verbal communication skills, • Understanding of cooking methods and procedures, and knife handling skills, • Ability to perform tasks with accuracy, speed, and attention to detail, • Ability to read and follow cooking directions, • Ability to remain calm in a fast-paced environment, • Must be organized and self-motivated, • Must be able to stand, bend, stretch, and lift, and carry heavy material, • 401(k), • Extended Health Benefits package, • Meal allowance Key Competencies include strong work ethic, negotiating and closing, attention to detail, relationship builder, multi-tasker, problem analysis and solving, excellent communicator, confidentiality, and integrity. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning, and sustainable. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Must be able to speak, read, write, and comprehend the English language. Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals. Mathematical Skills Ability to add, subtract, multiply, and divide. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Qualifications Availability Open and operational seven days a week. Employees are required to be available to workdays, nights, weekends, and holidays. License Requirements Must have reliable transportation with valid driver’s license. Rules and Regulations All employees must adhere to all safety rules and regulations required by local, State and Federal authorities, wear the appropriate personal protective equipment necessary to perform the job in a safe manner and will follow all safety rules per the Company’s Safety Policy. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to sit; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stand; walk and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee must be able to lift 5-15 pounds regularly, and over 15 pounds with assistance, upon occasion. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions during any special events where food is offered.

Job Description Overview Opportunity: Pastaio Prepare fresh pasta and related food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Line Cook – Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare fresh pasta of consistent quality following recipe cards and production and portion standards., • Produce pasta doughs, fillings, and specialty shapes according to established recipes and techniques., • Begin pasta items that are prepared ahead of service, ensuring not to over-produce estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and station set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, ensuring all perishables are properly covered and dated., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss, and usage per company standards., • Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High school diploma or equivalent., • 2 years of related culinary experience, preferably in fresh pasta preparation., • Kowledge of pasta-making techniques, dough handling, and proper storage methods. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may 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 Description About the Role: As a Cook based in Boynton Beach, you will play a crucial role in delivering high-quality food preparation and production that meets the standards of our kitchen and satisfies our customers. Your primary focus will be on preparing ingredients, cooking dishes according to recipes, and ensuring food safety and hygiene throughout the process. You will collaborate closely with the Dietary Manager and kitchen team to maintain efficient kitchen operations and timely service. This role requires physical stamina to stand for extended periods, move objects, and navigate kitchen spaces safely, including climbing stairs when necessary. Ultimately, your work will contribute to creating a positive dining experience by consistently producing delicious and well-presented meals. This position requires an eligible background check clearance from Florida Clearinghouse. Clearinghouse information can be found at the following address Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen environment., • Ability to read and speak English to understand recipes and communicate with team members., • Manual dexterity and physical ability to stand for long periods and handle kitchen tools safely., • Basic knowledge of food safety and hygiene standards., • Experience working under the supervision of the Dietary Manager or in a similar culinary role., • Culinary training or certification., • Familiarity with a variety of cooking techniques., • Ability to multitask and work efficiently in a fast-paced kitchen environment., • Prepare and cook menu items according to established recipes and quality standards., • Assist in daily kitchen operations and food production planning., • Maintain cleanliness and organization of the kitchen and food preparation areas., • Ensure compliance with food safety regulations and proper handling of ingredients., • Communicate effectively with kitchen staff and hospital team to coordinate meal service., • Manage inventory by moving and storing food supplies safely and efficiently. The required skills such as food preparation, manual dexterity, and food production are essential for daily tasks like chopping, cooking, and plating dishes with precision and care. Speaking and reading English enable clear communication with the Dietary Manger and team, ensuring instructions and recipes are accurately followed. Physical skills, including standing for extended periods, climbing stairs, and moving objects, support the physical demands of kitchen work and maintaining a safe, efficient workspace. Preferred skills like experience with diverse cooking techniques and multitasking enhance the ability to manage multiple orders and maintain quality under pressure. Together, these skills ensure the cook can contribute effectively to a smooth kitchen operation and deliver excellent culinary results.

Job Description CREATING MEMORIES THROUGH FOOD! We are searching for a hands-on, hardworking, talented Full-Time Line Cook who wants to join our culinary team at Riverwood Golf Club in Port Charlotte, Florida Property Description: Rated by Golf Advisor #1 in Florida and #15 in the USA in 2020. At Riverwood, you will enjoy our award-winning Gene Bates designed championship course, sculpted from the edges of the Myakka River. The club also features an expansive 320 yard long, full-service golf practice facility – the ideal locale for perfecting every aspect of your game in a serene and natural environment! A casual but elegant dining establishment, our goal is to provide the membership and guests with an unparalleled experience in golf club dining. Responsibilities: Under the supervision of the Head Chef and Food & Beverage Director and the Director of Club Operations. The F&B program will include daily lunches, evening dinners and monthly member events. To perform the job successfully, an individual should perform the following essential functions of the position: • Maintains good quality products and presentations according to company standards., • Prepare all the food for the Club., • Maintains high sanitation standards, including food handling and storage., • Following recipe and presentation guidelines to meet or exceed guests’/member expectations., • Coordinating food orders to support timely and efficient delivery to each table., • Adheres to and ensures proper food safety and sanitation standards for member/guests’ safety., • Meeting special guest/member request while ensuring same high-quality standards., • Respond and interact with members and guests of the club., • Maintain complete knowledge of and complies with all departmental policies/service procedures/standards., • Monitors the maintenance of all kitchen equipment to ensure safety and good working conditions., • High School Diploma/GED a plus but not required., • ServSafe Food Handlers Certification. Work Location: One Job Type: Full-time Address: 4100 Riverwood Drive, Port Charlotte, FL 33953 We are an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate because of disability, veteran status or any other basis protected under federal, state, or local laws. EOE/DFWP. A pre-employment background screening will be conducted.

Job DescriptionDescription: Overview: As the Head Pastry Chef at CÉ LA VI you will be the driving force behind our pastry program. You will lead and inspire our pastry team, oversee kitchen operations, develop new dessert menus, and ensure that our guests experience the finest in pastry craftsmanship. This role presents an excellent opportunity to shape the dessert offerings and make a lasting impact on our culinary reputation. Key Responsibilities • Lead the creation and execution of dessert menus, including pastries, cakes, and other sweet treats., • Supervise and mentor pastry staff, including Pastry Chefs, and Bakers., • Maintain the highest standards of pastry quality, taste, and presentation., • Oversee kitchen operations, including inventory management, ordering, and quality control., • Ensure strict compliance with food safety, sanitation, and hygiene regulations., • Develop and introduce new pastry recipes and techniques., • Collaborate with the management team to meet financial targets and guest expectations., • Minimum 6 years plus experience, • Proven experience as a Pastry Chef or Head Pastry Chef in a high-end bakery or restaurant., • A culinary degree or equivalent certification is highly desirable., • Exceptional pastry skills with a portfolio showcasing your creative and technical abilities., • Strong leadership skills with experience in leading and mentoring pastry teams., • Proficiency in dessert menu planning, recipe development, and cost control., • In-depth knowledge of food safety, sanitation, and hygiene standards., • Ability to excel in a fast-paced kitchen environment., • Outstanding communication and teamwork skills., • Flexibility to work evenings, weekends, and holidays as required.

Job Description About the Role: As a Cook based in Boynton Beach, you will play a crucial role in delivering high-quality food preparation and production that meets the standards of our kitchen and satisfies our customers. Your primary focus will be on preparing ingredients, cooking dishes according to recipes, and ensuring food safety and hygiene throughout the process. You will collaborate closely with the Dietary Manager and kitchen team to maintain efficient kitchen operations and timely service. This role requires physical stamina to stand for extended periods, move objects, and navigate kitchen spaces safely, including climbing stairs when necessary. Ultimately, your work will contribute to creating a positive dining experience by consistently producing delicious and well-presented meals. This position requires an eligible background check clearance from Florida Clearinghouse. Clearinghouse information can be found at the following address Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen environment., • Ability to read and speak English to understand recipes and communicate with team members., • Manual dexterity and physical ability to stand for long periods and handle kitchen tools safely., • Basic knowledge of food safety and hygiene standards., • Experience working under the supervision of the Dietary Manager or in a similar culinary role., • Culinary training or certification., • Familiarity with a variety of cooking techniques., • Ability to multitask and work efficiently in a fast-paced kitchen environment., • Prepare and cook menu items according to established recipes and quality standards., • Assist in daily kitchen operations and food production planning., • Maintain cleanliness and organization of the kitchen and food preparation areas., • Ensure compliance with food safety regulations and proper handling of ingredients., • Communicate effectively with kitchen staff and hospital team to coordinate meal service., • Manage inventory by moving and storing food supplies safely and efficiently. The required skills such as food preparation, manual dexterity, and food production are essential for daily tasks like chopping, cooking, and plating dishes with precision and care. Speaking and reading English enable clear communication with the Dietary Manger and team, ensuring instructions and recipes are accurately followed. Physical skills, including standing for extended periods, climbing stairs, and moving objects, support the physical demands of kitchen work and maintaining a safe, efficient workspace. Preferred skills like experience with diverse cooking techniques and multitasking enhance the ability to manage multiple orders and maintain quality under pressure. Together, these skills ensure the cook can contribute effectively to a smooth kitchen operation and deliver excellent culinary results.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free uniforms, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: * • Follow instructions of Head Baker, • Make and mix doughs, • Proof and round breads, • bake and finish breads, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the sushi kitchen section with necessary tools, ingredients and equipment, • Prepare sushi maki rolls, nigiris, sashimis, crudos, tatakis, Omakases and present them in an appealing manner according, • Work as a team with other Sushi Cooks and Chef specially during high volume shifts, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, inspect daily deliveries of fish and seafood., • Know to clean, cut and prepare fish and seafood for the proper preparation of our sushi and omakase creations, • Participate in daily kitchen opening and closing procedures including but not limited cleaning of sushi sections, • Performs other duties as assigned by the head chef or management Qualifications:, • At least 5 years of previous experience as a Sushi Cook, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Health insurance Description: The Line Cook at Reunion Ktchn Bar plays a pivotal role in ensuring smooth kitchen operations by preparing high-quality dishes with precision and consistency. Working closely with the culinary team, they execute recipes to the restaurants standards, maintain organization on the line, and contribute to a clean and efficient kitchen environment. In addition to their primary cooking responsibilities, Cooks may also assist with prep tasks and general cleaning to support overall operations. Its important to note that Cooks do not earn tips but are highly valued for their professionalism, teamwork, and dedication to excellence. Responsibilities: • Prepare and cook menu items according to established recipes and quality standards., • Ensure all dishes are cooked to proper temperature and plated with consistency., • Assist with ingredient preparation, including chopping, portioning, and measuring., • Prepare sauces, marinades, and other components as directed by the Head Chef or Kitchen Manager., • Maintain cleanliness, organization, and sanitation of workstations, equipment, and utensils., • Collaborate with the culinary team to support smooth service, including helping other stations during peak times., • Receive, rotate, and properly store deliveries and ingredients., • Contribute to general kitchen duties such as dishwashing, cleaning, and sanitizing surfaces., • Communicate effectively with team members to ensure a seamless workflow. Requirements: • Previous experience as a cook or in a similar role is strongly preferred., • Solid understanding of food safety and sanitation practices., • Ability to follow recipes and instructions with accuracy., • Strong attention to detail and organizational skills., • Capacity to work well under pressure in a fast-paced environment., • Excellent teamwork and communication skills., • Flexibility to work evenings, weekends, and holidays., • Physical stamina to stand for extended periods and handle heavy lifting., • A positive attitude and eagerness to learn and take on new responsibilities.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development, • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Early in 5 days a week, • Must have short order expertise only, • You must be a team player that can work with others, • No job hoppers Duties and Responsibilities: Set up the kitchen with necessary tools and equipment • Prepare eggs, omelets and assorted food and present it in an appealing manner, • Be able to work in a very fast paced line, • Supervise and delegate tasks to other team members, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • Must have reliable transportation

Job DescriptionDescription: CRAFT Tampa Bay! Craft is an upscale European style dining vessel seating up to 150 guests with indoor, outdoor bar seating options. This beautiful 121-foot vessel is conveniently docked near Sparkman Wharf and offers premium dining experiences while cruising along the Hillsborough River and passing beneath the low bridges. With an elevated food menu and craft cocktails this is a unique experience unlike any other in Florida. We are the first dining vessel in the United States with an open kitchen concept and the ONLY dining vessel in the United States cooking with gas equipment. Craft provides amazing brunch and dinner cruises right in the heart of Tampa Bay! Cruise like you are in Europe. No passport required! Come Aboard! We are looking for energetic and passionate team members with a desire to grow, have fun, challenge themselves and join us in creating a wonderful guest experience. Craft elevates the work experience like no other restaurant can. The River Journey Line Cooks are responsible for preparing and cooking food according to our restaurant's recipes and specifications and play a key role in contributing to our customers' dining experience. Duties and Responsibilities • Prepare and cook menu items according to recipes and specifications., • Set up and stock stations with all necessary supplies., • Ensure that food is cooked and plated to the highest standards of quality., • Comply with all food safety and sanitation regulations., • Monitor inventory levels and report any shortages to the head chef., • Collaborate with the kitchen team to ensure timely and accurate food preparation., • A wide variety of insurance benefits are available after only 30 days!, • Company matching 401k program after 3 months!, • Complimentary and discount cruise tickets., • Strong knowledge of cooking techniques and equipment., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Excellent time management skills and attention to detail., • Ability to work well in a team environment., • Knowledge of food safety and sanitation regulations., • Previous experience as a line cook required., • Prolonged periods of standing and walking., • Must be able to lift, balance and carry products weighing up to 25 pounds., • Must be able to work aboard a boat that is away from dock for several hours at a time.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Execute dishes to recipe expectations, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: • Greets and welcomes guests upon arrival to the sushi bar/lounge area., • May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers), • Responds promptly and courteously to guest requests and provides guests with information about food., • Ensures guests are satisfied with food quality and service., • Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures., • Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized., • Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Properly handles ready to eat food that is served raw., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws., • Follows Ecosure Best Practices for food handling and storage., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar., • Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Adheres to Company guidelines on alcoholic beverage service., • Assists with the preparation of sushi items and sushi helpers as required., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable., • Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must successfully pass the Company’s sushi chef training program and cooking procedures., • Previous experience as sushi chef highly desirable., • Culinary degree a plus., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.