Head chef jobs in Florida - Page 3

Job DescriptionDescription: Job Summary: The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. Supervisory Responsibilities: • Prepares meal ingredients as directed by the head chef, senior chef, or other staff., • Prepares fresh produce by peeling, cutting, and portioning., • Prepares meat by trimming, cutting, and portioning., • Prepares simple dishes such as breads or salads., • Mixes or prepares condiments, dressings, and sauces., • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety., • Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures., • Ability to function well in a high-paced and at times stressful environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 15 pounds at times., • Must be able to work late nights and unpredictable hours., • Manual dexterity to cut and chop foods and perform other related tasks.

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

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

Job 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/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 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 Join Our Team at Red Bud Café! Position: Experienced Cook Location: Red Bud Café, Daytona Beach, FL Are you the culinary wizard who critiques cooking shows like it's your side gig? Do you dream of dazzling taste buds while dancing to your kitchen playlist (yes, air guitar solos count)? Red Bud Café is looking for an experienced cook who’s more obsessed with food than a foodie at an all-you-can-eat buffet. What We’re Looking For: • Proven experience working as a cook in a fast-paced kitchen. If you can flip an omelet like a pancake ninja, we’re impressed., • Laser-sharp attention to detail—if you've ever lost sleep over unevenly chopped veggies, welcome home., • A passion for food so strong you probably have salt and pepper shakers in your glove box., • Crafting dishes that make customers swoon harder than a reality TV romance., • Keeping the kitchen cleaner than your browser history after holiday shopping., • Competitive pay because talent like yours deserves it., • A fun, laid-back work environment where “weird” is just another word for “awesome.” Bonus Points: By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description(This position is paid hourly and tipped out) Lucy Buffett's LuLu's is a Fun, Fast Paced, Family restaurant where Food, Fun, and Music are always a part of our culture. We are currently looking to add a Busser to our team in Destin, FL! The Busser maintains the overall cleanliness of the restaurant and beach areas. Why you should come work for us? #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! Responsibilities of being a Busser for LuLus: • Removes dishes, utensils, glassware and paper products from tables and dining areas. Delivers dishes and utensils to dishwasher for cleaning. Empties food and paper waste to trash, • Sweeps around and under each table/chair upon guest departure. Mop when necessary, • Empties trash receptacles in dining, break and beach areas, • Removes trash and debris from beach area on a regular basis, • Cleans doors, walls, base boards, etc. High & low dusts on a regular basis Apply today on our company website !

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description In Eataly’s 24-hour operating bakery, a Bread Baker is responsible for producing delicious bread and focaccia in accordance with our authentic Italian recipes. Reports to the Head Chef. • Prepares bread, focaccia, rolls and other bread items for Eataly’s restaurants and retail operations, • Follows proper proofing and baking techniques for each variety of bread, • Maintains a clean and sanitary food production area according to Department of Health standards, • Works towards mastering all shifts and production processes, • Assists Sales Associates if needed and engages with guests interested in learning about our bread production, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent, • 1+ year of experience in a baker preparation position, • Basic math and measuring skills, • Good work ethic, communication and time management skills, • Availability to work onsite with an open, flexible schedule often including evenings and weekends; overnights highly preferred, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with a wood burning oven, electric pizza convection oven and commercial spiral mixer Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description Under the direction of the Director of Catering, the Catering Manager plans, coordinates, and executes first-class events for our members and the Club. This position will work with the Food and Beverage Director and Assistants, Executive Chef and Assistants and any alternate departments as needed to contribute to the cultivation, development, and success of the Club's catering and events operations. The Catering Manager will act as a liaison between members, club staff, and vendors to ensure the seamless execution of both private and club events. Work schedule will include occasional nights and weekends based on scheduled events or club necessity. Key Responsibilities: • Assists in the development and coordination of banquet and club events, such as: holiday parties, luncheons, business meetings, cocktail parties, anniversaries, birthday parties, charity events, weddings, private breakfast, lunch, and dinner parties, club sporting events, and various member functions., • Head Coordinator for all Card Games and Reoccurring Meetings/Liaison between the Housemen for set up...Ensures Foods and Beverages are set to standards for all cards play and lessons... create bi-weekly card games & meeting overview and send out to pertinent staff - oversee Houseman position., • Conduct Site Visits and planning meetings for all event needs., • Create weekly overview and create weekly BEOs for distribution between the staff/ Attend weekly BEO meetings., • Create diagrams for any applicable events or communicate with Banquet Supervisor to create them., • Create Food, Beverage, and Stanchion Signage for all events., • Place weekly linen orders and ensure budget is being met - weekly linen overviews & req sheets., • Ensure Gate Access forms are submitted weekly - under 15 guests online; over 15 guests form needed., • Work with Marketing Department to create ads to promote private event business/create promotions., • Collect and input all needed information for monthly catering spreadsheet; ensure entertainment and blackout dates are recorded prior to Horizons meeting., • Check BEOs against actual room setup/ Ensure event set up details are being followed to the event sheet and may require periodically assisting in set up and floor management functions., • Research educational outlets for the Catering Office to participate and grow/Research new trends, menu items, displays, etc. to elevate service., • Attend monthly networking events (NACE, etc.), • Assist with décor (when necessary) and book all Club entertainment (submit invoices accordingly - budget), • Load all Events into 4tees... communicate any necessary items with F&B Admin and Concierge., • Oversee Banquet Supervisor and Captains to ensure banquet standards are followed., • Work with the banquet supervisor on fun training classes and educational outlets for banquet staff., • Conduct after-event evaluations to improve quality and efficiency of banquet functions., • Research new trends, menu items, displays, etc. to elevate service., • Assist Director of Catering with Billing as needed., • Assists in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets; recommends corrective actions as necessary to help assure that budget goals are met., • Assumes responsibility of manager-on-duty when necessary - Manages banquets as needed., • Any other duties as assigned by Catering Director. QUALIFICATIONS: • Able to work independently., • Must have a minimum of two years catering experience OR one year catering with one year in food and beverage management., • Able to be on-call when needed., • Able to work nights, weekends, and holidays., • Proficient in the use of: Microsoft Office Suite, Jonas, and Foretees., • Country Club experience preferred.

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

Job DescriptionBenefits/Perks • 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, • Must be dependable and have reliable transportation.

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

Job Description Join the Eau Resort & Spa Team! Are You Ready to Make an Impact? We’re looking for dynamic, passionate, and flexible team members to ensure our guests receive an unforgettable experience. At Eau Resort & Spa, we don’t just offer a job—we offer a place where you can grow, make meaningful connections, and take pride in the difference you make. What We’re Looking For: • A commitment to excellence and a passion for service, • A positive attitude and a collaborative spirit, • Flexibility to work weekends and holidays, • A desire to be part of a team that genuinely cares about each other and our guests We are seeking a Chef D' Partie to join our team. As a key member of the Eau Resort & Spa team, you will play an essential role in delivering exceptional service to our guests, upholding the standards of our Forbes Five-Star resort. Role Summary: The Chef D' Partie will be responsible for planning, prepping, setting up and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Additional responsibilities include directing, training, and monitoring performance of Line Cooks, maintaining organization, cleanliness and sanitation of work areas and equipment, and supporting department head on their days off and split shifts. We have a full-time position available. This role is an P.M. position, and all candidates must be able to work weekends, holidays, and nights. The role is designated for our restaurant, Stir. Essential Qualifications: • 5 years’ experience as a Lead Supervisor at a Five-Star hotel or restaurant., • Ability to work all stations on line., • Food handling certificate., • Ability to communicate in English with guests, co-workers and management to their understanding., • Ability to compute basic mathematical calculations., • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize, delegate work and follow through., • Ability to be a clear thinker, remain calm and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line., • Ability to work a flexible shift in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates., • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team. Apply today and be part of something extraordinary! Start your journey with Eau Resort & Spa and help us continue to create unforgettable experiences for our guests. Click the link to apply!

Job DescriptionSous Chef Residential Group Care Facility Bradenton, FL $17 - $18/hour About Us Horizons Group Care is a residential program dedicated to supporting at-risk youth in a safe, structured, and nurturing environment. We provide wraparound services including counseling, education, and life-skills training. Our Culinary Department plays a vital role in ensuring youth receive nutritious, balanced meals daily. Position Summary We are seeking a reliable and motivated Sous Chef to join our team. The Sous Chef will assist the Head Chef in planning, preparing, and serving meals in accordance with state nutritional guidelines and facility standards. This role is hands-on and requires attention to detail, time management, and a commitment to maintaining a safe and positive dining experience for our residents. Key Responsibilities • Assist in daily food preparation and cooking of meals for residents and staff., • Support the Head Chef in menu planning that meets dietary requirements and state guidelines., • Maintain kitchen cleanliness and comply with health and safety regulations., • Monitor food inventory and assist with ordering supplies as needed., • Train, guide, and support kitchen assistants or other staff when necessary., • Ensure meals are prepared on time and served at proper temperatures., • Adhere to all facility policies and procedures, including safety and sanitation standards. Qualifications • Prior experience as a cook, line cook, or sous chef (institutional or residential facility experience preferred)., • Knowledge of food safety, sanitation, and handling procedures., • Ability to work in a fast-paced environment and manage multiple tasks., • Strong teamwork and communication skills., • Passion for serving youth and contributing to a supportive care environment. Compensation • $18/hour, • Full-time schedule with opportunities for growth How to Apply Interested candidates should send their resume and references to or call (941) 253-3714 for more information. Join our team and help make a positive difference in the lives of youth!

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks Responsibilities • Assist the Head Chef in menu planning and recipe development, • Supervise kitchen staff and ensure efficient food production, • Oversee daily kitchen operations, including inventory management and food preparation, • Maintain high standards of food safety and hygiene in accordance with health regulations, • Manage inventory control, including ordering supplies and managing stock levels, • Train and mentor junior kitchen staff to enhance their culinary skills, • Collaborate with the catering team for special events and banquets, • Ensure that all dishes are prepared to the highest quality standards before serving, • Participate in shift management to ensure smooth kitchen operations during peak hours, • Provide exceptional service that meets the expectations of our guestsExperience, • Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant environment, • Strong background in food production, catering, and restaurant management, • Demonstrated leadership skills with experience in team management and supervising staff, • Knowledge of menu planning, inventory control, and food handling practices, • Familiarity with dietary department experience is a plus, • Excellent cooking skills with an understanding of various cuisines and cooking techniques, • Ability to thrive in a fast-paced environment while maintaining attention to detail, • Strong communication skills and a commitment to delivering outstanding hospitalityIf you are passionate about culinary excellence and ready to take your career to the next level as a Sous Chef, we invite you to apply. Join our dynamic team where your skills will be valued, and your contributions will make a difference.

Job Description Position Summary: The primary responsibility of the Prep Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Prep Cook prepares, cooks, garnishes & presents food. Primary Job Duties: • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices, • Turn or stir foods to ensure even cooking, • Season and cook food according to recipe standards, • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment, • Portion, arrange, and garnish food per chef direction and recipe standards, • Maintain standards of hygiene throughout the kitchen, • Regulate temperature of ovens, broilers, grills, and roasters, • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates, • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards, • 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, • Ensure all food, sauces, and other items are stored properly and dated., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization, • Quantity and Quality control must be consistent with pars as set by the Head Chef, • Ensures quality of product and presentations throughout service, • Maintain menu knowledge and attention to detail plate presentation, • Exhibit a thorough knowledge, understanding and application of all cooking techniques, • Adhere to all state and federal requirements regarding the sale of alcohol., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.

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

Job Description As an Etaru Pastry Cook, you are responsible for preparing a wide variety of pastries, desserts, and baked goods to delight our guests and elevate their dining experience. You will collaborate closely with the kitchen team to uphold Etaru's standards of excellence and deliver an exceptional dining experience to our guests. Brought to the United States by Rainer Becker, co-founder and creator of Zuma restaurants worldwide and ROKA London, ETARU, is a restaurant featuring contemporary Japanese robatayaki grill cuisine. Offering casual, yet sophisticated, dining at the second-story restaurant, bar & terrace, the space is equally divided indoor and out. The beach bar offers a more relaxed environment with service directly to the sand (Friday – Sunday). Life at Etaru At Etaru, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: • Assist in the preparation and production of a diverse range of pastries, desserts, and baked goods, following recipes and guidelines established by the Head Pastry Chef or Head Chef, • Execute precise measurements and techniques to ensure consistency and quality in all pastry creations, • Prepare and assemble components for plated desserts, including sauces, creams, garnishes, and accompaniments, • Bake, decorate, and finish pastries and desserts with attention to detail and presentation standards What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Pastry Cook or similar role in a high-volume restaurant or hotel environment, • Solid understanding of pastry techniques, including mixing, baking, piping, and decorating, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being, • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job Description "We do things differently, and we do them with great pride and passion!" Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. In growing from 40 to 350 seats, Bern’s has established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require of our products and our employees. Join a team that is committed to the very best in all things here at Bern’s Steak House! Position Title - Assistant Baker Reports To - Head Bakery Chef / Executive Chef Position Summary As the Assistant Bread Baker you are responsible for assisting in the operation and production of the bakery section of the kitchen. Responsible to create high quality products with the standard recipes of Bern's Steak House while maintaining quality standards and consistency of product. Assist in the production of high-volume demands. The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Baker Duties and Responsibilities • Work day-to-day operations of the bakery section of the kitchen., • Prepare a wide variety of goods such as breads and/or specialty menu items for Company Chef's request., • Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants, and doughnuts, etc., • Ensure excellent quality of products., • Follows proper handling and right temperature of all food products throughout the entire shift., • Checks the quality of raw and cooked food products to ensure that standards are met., • Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately., • Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively., • Must possess attention to detail., • Must work well with others and be a team player., • Ensures compliance with all applicable laws and regulations., • Must have the ability to multitask in a high-volume restaurant setting., • Operates and maintains all department equipment and reports malfunctions., • Maintains cleanliness and organization in all work areas., • Must have consideration, respect to our guests and co-workers., • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high-pressure situations, • Knowledge of starters, cultures, and fermentation, • Knowledge of laminated doughs, • Basic understanding of grains and milling, • Possess professional disposition with good communication and interpersonal skills., • Ability to work a variety of shifts including weekends, holidays, and evenings. High school diploma required Experience: Minimum of 2 years of experience in baking with high volume food production. 2-year degree from an accredited university in Culinary Arts, or Hotel / Restaurant background is preferable but not necessary. Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 20% off entire bill at Haven restaurant & bar for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 20% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 10% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Family Meal and/or $3 Discounted Meal per shift, • Custom Packaging Health Plan Options with Tenured Based Employer Contribution, • Health, • Dental, • Vision, • Tenured Anniversary Pay for maintaining full-time status (5 days up to 20 days paid annually), • 401K Employer Match of 25% Up to the First 6% Powered by JazzHR XXEIvZ1wVB

Job DescriptionBenefits/Perks Duties and Responsibilities: • Operate a flat-top grill to prepare breakfast sandwiches, burgers, and hot deli items to order, • Slicing meats, chopping veggies, and ensuring the "grab-and-go" section is fully stocked, • Handle point-of-sale transactions and assist customers with a friendly attitude, • Keep the kitchen and dining area clean, organized, and compliant with health standards, • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • Serve Safe or Food Handler’s Certification (OPTIONAL ), • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 50 pounds

Job Description 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! We are seeking a full time, salaried Head Chef to join our Food and Beverage team at Seven Springs Golf and Country Club. This position will come with a full benefits package to include Medical, Dental and Vision coverage as well as a generous Paid Time Off package 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! Salary Range: $70K to $80K annually PLUS a commission package Job Description: Oversees all functions of Food & Beverage kitchen department including staffing, menu planning, ordering, vendor monitoring, food productions, inventory, catering and budgeting. Duties & Responsibilities: • Manages all operating expenses, sets margins and manages against projections., • Creates innovative menus established with current food costs and member/guest satisfaction in mind., • Controls ordering, inventory levels, timing of orders, receiving, and invoice settling., • Works with Building Maintenance to maintain kitchen equipment., • Ensures quality sanitation program is followed throughout the kitchen operation., • Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations., • Manages department employees including chefs, cooks and stewards and is responsible for training, planning, assigning, and directing work, evaluating performance, rewarding & disciplining employees; addressing complaints and resolving problems., • Monitors business volume forecast and plans accordingly in areas of staffing, productivity, costs and other expenses., • Responsible for implementing and maintaining excellent service to assure guests dining satisfaction., • Incorporates safe work practices in job performance. Degree/Licenses: Bachelor’s degree with major concentration in food preparation, management, nutrition or related field. Work requires 3-4 years progressive experience in high volume food production or catering. Or an equivalent combination of relevant education and/or 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. Please note, the chosen candidate will be required to successfully complete a background check as a condition of employment.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance Are you ready to take the helm of one of the most legendary kitchens in the Florida Keys? The Hungry Tarponthe high-energy, waterfront heart of Robbies Marinais searching for a Head Chef who thrives when the heat is on. We don't just feed hungry travelers; we provide a world-famous Islamorada experience that requires a leader who is as steady as they are skilled. The "New Crew" Rule: To ensure a brand-new leadership dynamic, we are exclusively seeking candidates with no previous employment history at The Hungry Tarpon or Robbies Marina. If youve never worked for us before, we want your fresh talent and outside expertise! The Mission: Precision Under Pressure As our Head Chef, you are the Admiral of the Back of House. We need a leader who isn't just a great cook, but a master of Kitchen Management. You understand that a smooth operation is built on logistics, timing, and a calm demeanor when the ticket machine won't stop singing. • The Calm in the Chaos: You are the anchor that keeps the kitchen steady when the lunch rush hits. You thrive in fast-paced environments and have the unique ability to keep the line moving with precision, even under intense pressure., • Operational Architect: You have a deep-seated understanding of kitchen flow. From prep logistics to station synchronicity, you ensure every gear is turning smoothly so the operation never skips a beat., • Culinary Visionary: Maintain our iconic fan-favorites while introducing fresh, innovative specials that highlight local Keys seafood and premium ingredients., • Team Commander: You recruit, train, and inspire a high-volume crew. You set the culture and the standards, ensuring the team stays focused and professional during the busiest shifts., • Bilingual Leadership (Big Plus): The ability to lead and mentor our diverse team in both English and Spanish is a major asset for maintaining a seamless operation. What You Bring to the Docks: • High-Volume Expertise: Significant experience as a Head Chef or Executive Chef in a fast-paced, full-service restaurant. You know how to manage the "rush" without breaking a sweat., • Operational Mastery: You understand the nuts and bolts of kitchen managementinventory, food costs, and laborand how they impact a smooth daily operation., • Composure Under Fire: You don't just handle the heat; you navigate it. When the marina is packed and the sun is blazing, you are the voice of reason that keeps the kitchen focused., • Leadership Mojo: You lead with hustle and respect. You are a mentor who builds a team environment where everyone knows their role and executes it perfectly., • Fresh Perspective: Youre ready to show us a new, elevated way to dominate the Keys dining scene with a fresh pair of eyes. The Perks of the Helm: • Housing is Available: Or housing can be made available for the right player. We know the Keys market and weve got your back., • Top-Tier Compensation: Competitive salary reflective of your experience and the demands of this iconic role., • The Ultimate Office: Your daily view is the turquoise waters of Islamorada and the legendary Robbies docks., • The Robbies Legacy: Be part of a family-owned, world-renowned destination where hard work is rewarded and the energy is unmatched. Ready to lead the most iconic kitchen in the Keys? If you are a seasoned culinary leader who knows how to keep a high-pressure operation running like a dream, we want to see your vision. To Apply: Please submit your resume and a brief cover letter outlining your experience in fast-paced environments and your philosophy on keeping a kitchen running smoothly under pressure.

Job DescriptionLooking for an EXPERIENCED EGG COOK breakfast hours Benefits/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 CHEF OPERATOR Location: 1001 Water Street, Tampa, FL 33602 Salary: $70K-$80K/year with bonus + annual increase Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job DescriptionBenefits: • Employee discounts, • Training & development, • Wellness resources, • 401(k), • 401(k) matching, • Dental insurance, • Health insurance We are looking for an experienced and polished Bartender to execute all front of house service at our intimate 10-seat Sushi Bar. As the only FOH member in the room, this roles primary focus is to provide each step of service to ensure exceptional dining experiences to our guests; while managing sake pairings, Japanese whiskey pairings, and a la carte beverage service. This property is managed by Ariete Hospitality. The Bartender Responsibilities This role is dynamic and includes all aspects of Front of House service, not limited to: Being the point of contact for all guest needs during the omakase-style dining experience, while always coordinating with the Chef to ensure timely and efficient service. This includes welcoming guests into the space according to the policies and procedures outlined by Sushi by Scratch Restaurants, explaining all beverage options, taking beverage orders, preparing and serving all beverages, executing beverage pairings, continuous guest service touch points during the omakase, and assisting the Chefs with any guest service needs. Provide fine dining service that is focused on storytelling and product knowledge, rooted in genuine hospitality and respect for craft Design and execute seasonal cocktail menus, with non-alcoholic options, and the development of beverage pairings, that all reflect Japanese influence, while being in accordance with all local/state liquor laws Oversee all daily bar setup, prep, cleanliness, and closing procedures according to set policies and procedures Manage and be responsible for all guest payment collection during checkouts, with attention to detail, accuracy, and gracious hospitality Interacting with guests and team members with warmth and professionalism. The ability to Host in our lounge, when required by Management What We Offer: Competitive Livable Compensation Daily Team Meals Quarterly Restaurant Group Dining Stipend, after 60 days of employment Accrued PTO and Sick Paid Time Off Insurance Options (Health, Dental, Vision, Life, Accident, Pet, etc..) Optional FSA, Commuter, and Dependent Care Deduction Options Referral Bonuses 401K Retirement Options with Employer Matching Continuing Education Stipend, after 1 year of employment Candidate Qualifications: Minimum of 2 years of experience as a bartender, sommelier, or fine dining waitstaff Priority will be given to candidates with Bartending/Sommelier/Beverage Service experience in Japanese concepts, with knowledgeable of sake and Japanese whiskeys. Passion for Hospitality and the ability to provide thoughtful, accurate, and precise service while creating lasting memories for our guests Warm and Professional communication and leadership skills. Are a reliable, flexible team player willing to learn and adapt to new situations Have open FULL TIME availability to work nights and weekends, including Holidays from 1pm-Close. Overtime may be required. Possess the legal ability to work with alcohol including valid all state/locally required alcohol certifications

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

Job Description CHEF OPERATOR As we prepare to reopen this location, we are seeking an entrepreneurial and performance-driven Chef Operator to lead both culinary excellence and day-to-day restaurant operations. This role carries full accountability for team leadership, financial performance, guest experience, and the consistent execution of our standards in a fast-paced, open-kitchen environment. The Chef Operator will be instrumental in rebuilding culture, developing a high-performing team, and driving operational discipline to ensure this restaurant reopens with strength and sustained success. Location: 200 Central Ave, St Pete FL Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes. Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description Established in 1989, Shula’s Steak House started with one goal in mind – to carry on the legacy of Coach Don Shula, one of the greatest coaches in NFL history. 30 years later, we’ve taken that goal and run with it. We’re proud to offer the highest quality steaks, fresh-caught seafood, and tantalizing sides. There’s an ethos to excellence – it doesn’t matter if you’re coaching an undefeated football team, or grilling up a porterhouse – we make sure we live by it. We're looking for a leader to join our team. NOW HIRING: Requirements: • 3-5+ years of full service restaurant culinary management experience, • Previous steakhouse experience preferred, • Fine Dining or Upscale Dining experience preferred, • Creating and planning menus, • Managing menu costs, • Competitive Salary, • Performance based bonus program, • Hilton Worldwide discounts on Hotel Rooms, • Insurance (Health, vision and dental) after 90 days, • Paid vacation

Job Description The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B. Collaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, , Emma’s Patisserie, In room Dining, Yellow Pony Pub & Garden and Horse to Water pool. • Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data., • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning., • Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration., • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control., • Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen., • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality., • Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments., • Perform other tasks or projects as assigned by Sr. Director of F&B. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. • Requires good communication skills, both and verbal and written., • 5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin Star, • Extensive knowledge of the kitchen, its services, facilities, and equipment., • Must be detail-oriented with outstanding organizational and communication skills., • Desire to continually enhance culinary experience., • Must possess excellent computational ability., • Must possess basic computer skills., • Must have excellent leadership capability and customer relations skills., • Must possess excellent teaching, coaching, and training skills., • Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations., • Must be able to perform duties in extreme temperatures., • Must be able to stand and walk for long periods of time., • Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis., • Must be able to lift to 50lbs, occasionally. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description About the June The June is a next-generation hospitality company, community, and private members club, creating an elevated and modern experience of belonging in previously overlooked US markets. Our mission is to create unexpected and exceptional experiences in unique spaces. The June’s flagship club in Jacksonville, Florida – one of the fastest growing economies in the US – represents the first step in our mission to build membership clubs for cities of the future. The June is backed by a global team of seasoned hospitality professionals, designers, and operators, and is dedicated to enriching members’ lives through a focus on community, hospitality, design, and memorable experiences. About the Role The Head Chef oversees every aspect of daily culinary operations across two kitchens at The June and production for four restaurants. This role is hands-on: you’ll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing inventory, and delivering outstanding service to members, guests and colleagues alike. You’ll also ensure all equipment and facilities are well maintained. You set the tone for our kitchens, upholding high standards for food, cleanliness, organization, and teamwork. The responsibilities below reflect the nature of this position but may shift as our business grows. Pre-Opening Responsibilities • Research local suppliers, ingredients, and kitchen layout based on planned menus, • Collaborate on menu concept, develop and test dishes, involve beverage consultants, and secure menu approval, • Refine recipes and plating, conduct tastings with ownership, finalize menu and set training schedule, • Build vendor relationships, set up accounts, cost out dishes, organize inventory, and help hire kitchen staff, • Create recipe book, train kitchen team, address operational issues, and support first two weeks of service Post-Opening Responsibilities • Master all menu items and lead by example, • Oversee food cost and management from delivery to dining room, • Manage scheduling and labor budgets, • Lead a team of 20+ chefs and cooks, • Stay organized and adaptable in a fast-moving environment, • Ensure the kitchen is always ready for service and food quality remains top-notch, • Maintain daily prep and quality standards, • Hire, train, teach, and motivate the kitchen team to exceed our standards, • Personally own and manage all kitchen checklists (opening, closing, prep, cleaning, etc.), • Oversee equipment and facilities maintenance, • Collaborate with leadership on daily, monthly, quarterly, and annual forecasts (revenues and expenses), • Meet or exceed targets for food and labor costs and other operating expenses, • Work with property leaders to make sure all food received meets our standards and specs, and is priced right What We’re Looking For The right candidate will quickly absorb our brand and values, bringing energy and enthusiasm to every part of the process. We’re a small, tight-knit team where everyone pitches in and embraces a “can-do” attitude. We’re looking for someone who is upbeat, inclusive, and excited to deliver a great experience—both for our guests and the team. • Able to work independently with minimal direction, exercising sound judgment, • Strong communicator with vendors, partners, guests, and teammates, • Works well with others and welcomes feedback, • Can juggle multiple tasks and projects efficiently, • Reliable and punctual, • Thrives in a fast-paced environment and manages shifting priorities, • Positive, creative, and eager to learn new things, • Leads by example, inspiring and educating team members, • Detail-oriented, both operationally and administratively, • Willing to work evenings and weekends as needed Education & Experience • At least 7 years of progressive culinary experience, with a minimum of 3 years in a leadership role at an upscale, high-volume restaurant or members club, • Demonstrated success in recruiting, developing, and retaining a high-performing kitchen team, • Strong background in modern, ingredient-driven cuisine and seasonal menu development, • Exceptional communication and leadership abilities, with a collaborative management style, • Proficient in administrative tasks, including inventory, ordering, and kitchen financials, • ServSafe or equivalent Food Handler’s Certification required, • Comfortable using kitchen technology (Toast POS, Microsoft Word, Excel, and similar tools), • Health Care Plan (Medical, Dental & Vision), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Life Insurance, • Short Term & Long Term Disability, • Shift Meal

Job Description Kitchen EXPO and/or Kitchen Builders wanted! (and NO, we are not looking for someone to build us a kitchen!) Lucy Buffett's LuLu's is a Fast Paced, Casual Waterfront Family Restaurant and Bar where Food, Fun, and Music are always a part of our culture. Wondering what an Expo or Builder does in the restaurant industry? We wrote a quick explanation below: Expo, this person is on the other side of the kitchen window, opposite of the line cooks. They receive all food ticket, communicate the needs of the ticket to the line cooks, get estimated cook times, pull the food listed on the ticket and put them on a tray, once the ticket is complete the tray then gets moved to the Builder. The Builder then Builds the tray by adding requested sauces from guests, sauces that come for specific food items on the ticket, setups for sandwiches, coleslaw, fruit etc. Once the tray is built then it is ready for the food runners to bring to the table. Curious what some of the responsibilities are of these roles? Take a look at the list below. • Maintains a high level of knowledge regarding the menu and safety measures., • Ensures food presentation meets quality standards on a consistent basis., • Ensures all materials and supplies are available and sets up station according to established guidelines. Stocks station as needed., • Prepares each order for final presentation by ensuring quality standards are met, provided ticket & menu specific condiments, extras, and garnishes., • Double checks each completed order prior to deliver to guest., • Maintains a clean workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils during and at the end of each shift., • Removes trash and other discarded items from workstation., • Restocks, cleans, and breaks down workstation as designated., • Completes all opening, running, and closing duties as assigned.**This is not an all-inclusive list of responsibilities. Why should you 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 butt 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!

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