Head chef jobs in Hialeah, FloridaCreate job alerts

Job DescriptionAs a Chef de Partie, you are responsibly supporting the Head and Sous Chef delivering consistently high-quality food. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Responsibilities • Preparation and distribution of all daily meals, • Responsible for a kitchen section, • Co-responsible for achieving and maintaining the company's standards and budgets, • Assistance to the Executive Chef in ordering food supplies, • Co-responsible for proper storing of food, kitchen supplies and stock, • Co-responsible for impeccable cleanliness, hygiene and tidiness, • Co-responsible for meeting the HACCP standards, • Assistance with undertaking inventories as per company's directives, • Participation in training programs, • A regular presence in the restaurant at the buffets Requirements • Fluently spoken English, • Previous experience in a similar role, • Hospitality degree will be considered an advantage, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

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 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 DescriptionSous Chef is responsible for assisting the Head Chef with overall kitchen operation, 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. Responsibilities • Relieving the Head Chef if necessary, • Preparing and distributing all daily meals, including set up of the breakfast buffet, • Assisting the Head Chef in ordering food supplies, • Taking monthly stock of supplies in cooperation with the Head Chef, • Providing continuous training to the kitchen staff, • Assisting with organizing, managing and motivating all kitchen staff, • Implementing and maintaining the company's standards and budgets in the food department, • Implementing a correct food schedule for the employees, • Maintaining impeccable cleanliness, hygiene and tidiness in the kitchen, • Actively performing cost controlling and maintaining food costs, • Implementing correct appearance/uniformity, as well as standards of personal hygiene of all kitchen staff, • Participating in the training programs, • Maintaining a regular presence in the restaurant's buffet areas, to ensure buffet standards Requirements • Fluently spoken English, • Previous experience in a similar role, • Hospitality degree will be considered an advantage, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job Description We are currently seeking a dedicated and energetic Sushi Senior Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Senior Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant. KEY RESPONSIBILITES • Prepare and present a variety of sushi dishes in accordance with established recipes., • Collaborate with the culinary team to ensure the highest standards of food quality and presentation., • Maintain a clean and organized sushi station, adhering to food safety and sanitation standards., • Assist in inventory management, ordering, and maintaining quality control of sushi ingredients., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Actively participate in menu development, bringing forward ideas for continuous improvement., • To check all prepared food stocks (including dry stores) and replenish as necessary and inform Duty Sous Chef or Head Chef of any relevant shortages., • To be in control of multiple sections., • To be capable of doing some very basic management tasks., • You may also be required to manage the kitchen in the absence of the Head Chef, Sous Chef or Junior Sous Chef, • To supervise and assist in the preparation of all food ensuring all necessary work is completed prior to the commencement of service., • To confirm with the Head Chef and Duty Sous Chef any special requirements (including menu items and dishes) outstanding orders or work tasks required from your section., • To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work., • To train all new staff to the section to the standards required by the kitchen department., • To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload., • Proven experience as a Sushi Senior Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various sushi techniques and Japanese cuisine., • Attention to detail and a commitment to maintaining high-quality culinary standards. Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds. Ability to move safely in uneven terrain or in confined spaces. Remain in stationary position for 8 or more hours throughout work shift. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. Requires manual dexterity to use and operate all necessary equipment. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Job Description 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: • 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 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 push and pull carts and equipment weighing up to 250 lbs. regularly. 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 team orientation, • 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 DescriptionSalary: $24 + DOE • Hiring Immediately - Sushi Lucy is a fast growing restaurant located in North Miami. Our combination of traditional and modern does not disappoint and delivers a tasty menu in an original and fun atmosphere fit for the entire family! Job Summary: We are seeking an experienced Sushi Chef to join our fast-paced sushi restaurant and be a member of our stellar team. Candidate must have proficient knife skills, used in presenting Sashimi and Nigiri dishes. Candidate will be responsible for Head chef and Kitchen managerial duties. Must have ample experience with kitchen functions including inventory tracking, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portions, cost control, and all back of the house needs. Qualifications/Skills: • Head Sushi Chef and Kitchen managerial skills are a must. Proven experience as a sushi chef preferably in a supervisor role with minimum of 4 years • Superior knife skills with ability to create aesthetically pleasing presentations., • Strong Sushi preparation and product knowledge., • Ability to manage others and work in a fast-paced environment., • Excellent organizational skills and attention to detail is always a must., • Strong communication and customer service skills., • Ability to stand for 8 or more hours and lift up to 50 pounds. Responsibilities: * Promote, work, and act in a manner consistent with the mission of Sushi Lucy. To deliver on our promise for Great Food, Great Service and Great Ambience. • Kitchen Supervisor directs Back of the House staff screening, interviewing, hiring, and training. Writes and manages the Back of the House staffs work schedules. * Conducts regular inspections of the restaurant kitchen to determine proper standards of hygiene and sanitation are maintained. * Oversees Back of the House food preparation, presentation, and storage to ensure food health and safety regulations compliance. * Monitors inventory and ensuring all Back of the House supplies and other restaurant essentials are adequately stocked. * Assist in the hiring and training of new employees as well as the continuous training of existing staff. * In the absence of the Front of the House Supervisor, oversees both Front and Back of House operations. * Maintain high-quality service and allSUSHI LUCYstandards. * Make sure that allSUSHI LUCYrecipes are strictly followed. * Costing of Recipes. Updating pricing on all existing recipes. Supervises and restocks items as they run low or needed * Oversee our Back of the House staffs compliance with all health code and sanitation requirements. * Ensure all the Health Departments inspections are successful and in full code compliance. * Complies with all Health Department Codes and inspections. * Respond to customer complaints quickly and resolve them effectively. * Develop strategies for improving our customers dining experience. * Ensuring that all Kitchen food preparation steps are followed as outlined in allSUSHI LUCYtraining materials are being followed daily and consistently. * Work with staff to project future needs for kitchen supplies, goods, and cleaning products. * Maintain inventory of all needed supplies. * Identify methods to cut waste, decrease costs, and improve profits. * Observe performance and encourage improvement where necessary. * Visit as many tables as possible and ask customers about their experience atSUSHI LUCY. * Work closely with the Front of the House Supervisor and Ownership.

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, dishwashing, 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 Descriptioncompensation: TBD job title: Line Cooks Needed To work the line in a very busy restaurant Preparation, Production and Presentation skills are necessary.. If you thrive in a fast-paced environment, have a love for great food, and want to grow your culinary skills, we want to meet you! What we offer: Competitive pay 120 seat upscale dining Italian restaurant and catering company Dynamic individuals to join our team Opportunities for advancement A supportive and fun work environment Career Advancement Opportunities Great Attitude a must!!! Experience required in culinary arts. Email resumes and cover letters with contact information, please. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • 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: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance, • Vision insurance 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), • Previous Supervisory experience is a plusSkills:, • 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., • Ability to work cohesively with co-workers as part of a team.Essential Job Function:, • 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 work stations; 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 printer at the work station; ensure that it is in working order and 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 amount 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 cost., • 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 product., • 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., • Restock items that were depleted during the shift.SECONDARY FUNCTIONS:, • 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 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. 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. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job DescriptionPosition Purpose Lead the culinary operation with a focus on healthy food, ensuring consistent, tasty, and nutritious menus; excellence in execution; food safety; and efficient management of costs, inventories, and staff, aligned with business objectives. Main Duties and Responsibilities • Lead the execution of healthy menus; ensure the team follows recipes and technical specifications., • Ensure the quality and presentation standards of each dish before serving., • Conduct regular line checks, tastings, and menu reviews; adjust processes/recipes to improve flavor, nutrition, and consistency., • Direct all kitchen operations: scheduling shifts, professional training, and ongoing evaluation of the culinary team., • Foster a culture of respect, professionalism, and enthusiasm, with a focus on teamwork and continuous learning., • Maintain effective cost controls (food, supplies, waste) without compromising quality., • Monitor inventory: optimal levels, FIFO/FEFO rotation, counts, and budget compliance., • Ensure the order, cleanliness, and functionality of kitchen equipment and facilities (checklists, preventive maintenance)., • Implement and maintain health and safety protocols (, • Periodically review and update kitchen practices to meet the latest sanitation standards., • Establish relationships with suppliers and distributors to ensure high-quality ingredients and favorable conditions.Position Requirements Minimum 2 years of experience leading kitchens (ideally: focus on healthy food) • Valid documents to work in the U.S., • Own vehicle., • Experience supported by solid references in the U.S., • Availability 7:00 a.m. 4:00 p.m., weekends, and holidays (based on business needs)., • Physical ability to perform the job duties (extended standing, moderate loads, cooking pace)., • Current food safety certification (ServSafe or equivalent)., • Bilingual: Spanish and English. Head Cook Chef (Healthy Food) Propsito del cargo Liderar la operacin culinaria con enfoque en comida saludable, asegurando mens consistentes, sabrosos y nutritivos; excelencia en ejecucin; seguridad alimentaria; y una gestin eficiente de costos, inventarios y equipo humano, alineada a los objetivos del negocio. Principales funciones y responsabilidades • Liderar la ejecucin de mens saludables; garantizar que el equipo siga recetas y fichas tcnicas., • Asegurar el estndar de calidad y presentacin de cada plato antes de salir a sala., • Realizar controles de lnea, catas y revisiones del men con regularidad; ajustar procesos/recetas para mejorar sabor, nutricin y consistencia., • Dirigir todas las operaciones de cocina: programacin de turnos, entrenamiento profesional y evaluacin continua del equipo culinario., • Fomentar una cultura de respeto, profesionalismo y entusiasmo, con foco en trabajo en equipo y aprendizaje continuo., • Mantener controles de costos efectivos (alimentos, insumos, mermas) sin comprometer calidad., • Supervisar inventarios: niveles ptimos, rotacin FIFO/FEFO, conteos y cumplimiento de presupuesto., • Garantizar orden, limpieza y funcionalidad del equipo e instalaciones de cocina (checklists, mantenimiento preventivo)., • Implementar y mantener protocolos de salud y seguridad (, • Revisar y actualizar peridicamente las prcticas de cocina para cumplir con los ltimos estndares de saneamiento., • Establecer relaciones con proveedores y distribuidores para asegurar ingredientes de alta calidad y condiciones favorables.Requisitos del puesto, • Mnimo 2 aos de experiencia liderando cocinas (ideal: enfoque en comida saludable), • Documentos vlidos para trabajar en EE. UU., • Vehculo propio., • Experiencia respaldada con referencias slidas en EE. UU., • Disponibilidad 7:00 a. m. 4:00 p. m., fines de semana y festivos (segn necesidades del negocio)., • Capacidad fsica para las funciones del cargo (estar de pie prolongado, cargas moderadas, ritmo de cocina)., • Certificacin vigente en seguridad alimentaria (ServSafe o equivalente)., • Bilinge: Espaol e Ingls.Job Type: Full-time Benefits: • Employee discount, • Paid trainingWork Location: In person

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 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: 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.

Job Description Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time (customizable) Reports to: Kitchen Manager / Head Chef About Us At Maíz y Agave Cocina Mexicana, we are passionate about delivering authentic Mexican flavors rooted in tradition and crafted with heart. Our team takes pride in using fresh ingredients and traditional techniques—from the comal to the sartén—to create memorable culinary experiences for every guest. Position Summary We are seeking a skilled and reliable Line Cook with hands-on experience in sauté, grill, and flat griddle (comal) cooking techniques. The ideal candidate thrives in a fast-paced kitchen, has a strong work ethic, and is committed to maintaining high standards of food quality and cleanliness. Key Responsibilities * Prepare and cook a variety of dishes on the sauté station, grill, and comal (for tortillas and other traditional items). * Follow recipes and portion standards with consistency and attention to detail. * Ensure proper food handling, sanitation, and storage procedures at all times. * Communicate effectively with the kitchen team and front-of-house staff to ensure smooth service. * Maintain cleanliness and organization of the cooking stations. * Assist with prep duties and other kitchen tasks as assigned. Requirements * 2+ years of professional kitchen experience, with proven skills in: * Sauté cooking * Grilling meats and vegetables * Flat griddle/comal (tortillas and other traditional Mexican items) * Strong understanding of kitchen hygiene and food safety standards. * Ability to work nights, weekends, and holidays as needed. * A passion for Mexican cuisine and culinary traditions is a plus. * Bilingual (Spanish/English) is a bonus but not required. What We Offer * Competitive pay based on experience. * Staff meals and discounts. * Opportunities for growth in a supportive, team-oriented environment. * A chance to be part of a restaurant that celebrates Mexican culture and cuisine. Ubicación: Presencial en Maíz y Agave Cocina Mexicana Tipo de puesto: Tiempo completo / Medio tiempo Reporta a: Chef Ejecutivo / Gerente de Cocina Sobre Nosotros En Maíz y Agave Cocina Mexicana, nos apasiona ofrecer sabores auténticos de México, basados en la tradición y preparados con dedicación. Nuestro equipo se enorgullece de utilizar ingredientes frescos y técnicas tradicionales — desde el comal hasta el salteado — para crear experiencias culinarias inolvidables. Resumen del Puesto Buscamos un(a) cocinero(a) de línea con experiencia comprobada en salteado, parrilla y comal (plancha para tortillas y otros platillos típicos). El candidato ideal debe poder trabajar en un entorno de cocina de ritmo rápido, tener ética laboral sólida y un alto estándar de calidad en la preparación de alimentos. Responsabilidades Principales * Preparar y cocinar platillos en las estaciones de salteado, parrilla y comal. * Seguir recetas y estándares de porción con precisión y consistencia. * Cumplir con todas las normas de higiene, manipulación y almacenamiento de alimentos. * Colaborar de manera efectiva con el equipo de cocina y el personal del salón para asegurar un servicio fluido. * Mantener las estaciones de trabajo limpias, organizadas y abastecidas. * Apoyar con tareas de preparación (prep) y otras funciones asignadas en cocina. Requisitos * Mínimo 2 años de experiencia en cocinas profesionales, con habilidades en: * Cocina en sartén (salteado) * Parrilla (carnes y vegetales) * Uso de comal (para tortillas y antojitos tradicionales) * Conocimiento sólido de normas de higiene y seguridad alimentaria. * Disponibilidad para trabajar noches, fines de semana y días festivos. * Pasión por la gastronomía mexicana y sus tradiciones es una gran ventaja. * Ser bilingüe (español/inglés) es un plus, pero no obligatorio. Ofrecemos * Salario competitivo según experiencia. * Comidas para el personal y descuentos. * Ambiente de trabajo colaborativo con oportunidades de crecimiento. * La oportunidad de formar parte de un equipo que celebra la cultura y cocina mexicana.

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

Job Description The primary purpose of this position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Chef and/or Director of Food Services. Duties and responsibilities: • Review menus prior to preparation of food., • Inspect special diet trays to assure that the correct diet is served to the resident., • Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services., • Coordinate food service with other departments as necessary., • Work with the facility’s dietitian as necessary and implement recommended changes as required., • Ensure that all food procedures are followed in accordance with established policies., • Prepare food in accordance with sanitary regulations as well as established policies and procedures., • Ensure that safety regulations and precautions are followed at all times by all personnel.

Job Description The role… At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… • Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s), • Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships, • Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable, • Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure, • Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered., • Minimum of 7+ years' experience working in a similar volume-based business, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training, leading and executive production and a-la-carte dining experiences, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

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

Job DescriptionPosition Purpose Lead the culinary operation with a focus on healthy food, ensuring consistent, tasty, and nutritious menus; excellence in execution; food safety; and efficient management of costs, inventories, and staff, aligned with business objectives. Main Duties and Responsibilities • Lead the execution of healthy menus; ensure the team follows recipes and technical specifications., • Ensure the quality and presentation standards of each dish before serving., • Conduct regular line checks, tastings, and menu reviews; adjust processes/recipes to improve flavor, nutrition, and consistency., • Direct all kitchen operations: scheduling shifts, professional training, and ongoing evaluation of the culinary team., • Foster a culture of respect, professionalism, and enthusiasm, with a focus on teamwork and continuous learning., • Maintain effective cost controls (food, supplies, waste) without compromising quality., • Monitor inventory: optimal levels, FIFO/FEFO rotation, counts, and budget compliance., • Ensure the order, cleanliness, and functionality of kitchen equipment and facilities (checklists, preventive maintenance)., • Implement and maintain health and safety protocols (, • Periodically review and update kitchen practices to meet the latest sanitation standards., • Establish relationships with suppliers and distributors to ensure high-quality ingredients and favorable conditions.Position Requirements Minimum 2 years of experience leading kitchens (ideally: focus on healthy food) • Valid documents to work in the U.S., • Own vehicle., • Experience supported by solid references in the U.S., • Availability 7:00 a.m. – 4:00 p.m., weekends, and holidays (based on business needs)., • Physical ability to perform the job duties (extended standing, moderate loads, cooking pace)., • Current food safety certification (ServSafe or equivalent)., • Bilingual: Spanish and English. Head Cook – Chef (Healthy Food) Propósito del cargo Liderar la operación culinaria con enfoque en comida saludable, asegurando menús consistentes, sabrosos y nutritivos; excelencia en ejecución; seguridad alimentaria; y una gestión eficiente de costos, inventarios y equipo humano, alineada a los objetivos del negocio. Principales funciones y responsabilidades • Liderar la ejecución de menús saludables; garantizar que el equipo siga recetas y fichas técnicas., • Asegurar el estándar de calidad y presentación de cada plato antes de salir a sala., • Realizar controles de línea, catas y revisiones del menú con regularidad; ajustar procesos/recetas para mejorar sabor, nutrición y consistencia., • Dirigir todas las operaciones de cocina: programación de turnos, entrenamiento profesional y evaluación continua del equipo culinario., • Fomentar una cultura de respeto, profesionalismo y entusiasmo, con foco en trabajo en equipo y aprendizaje continuo., • Mantener controles de costos efectivos (alimentos, insumos, mermas) sin comprometer calidad., • Supervisar inventarios: niveles óptimos, rotación FIFO/FEFO, conteos y cumplimiento de presupuesto., • Garantizar orden, limpieza y funcionalidad del equipo e instalaciones de cocina (checklists, mantenimiento preventivo)., • Implementar y mantener protocolos de salud y seguridad (, • Revisar y actualizar periódicamente las prácticas de cocina para cumplir con los últimos estándares de saneamiento., • Establecer relaciones con proveedores y distribuidores para asegurar ingredientes de alta calidad y condiciones favorables.Requisitos del puesto, • Mínimo 2 años de experiencia liderando cocinas (ideal: enfoque en comida saludable), • Documentos válidos para trabajar en EE. UU., • Vehículo propio., • Experiencia respaldada con referencias sólidas en EE. UU., • Disponibilidad 7:00 a. m. – 4:00 p. m., fines de semana y festivos (según necesidades del negocio)., • Capacidad física para las funciones del cargo (estar de pie prolongado, cargas moderadas, ritmo de cocina)., • Certificación vigente en seguridad alimentaria (ServSafe o equivalente)., • Bilingüe: Español e Inglés.Job Type: Full-time Benefits: • Employee discount, • Paid trainingWork Location: In person

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 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 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 DescriptionConsistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour in outstanding guest satisfaction. In charge of the smooth running of the kitchen and manage areas of stock, wastage control and hygiene practices. Responsibilities • Responsible for all food and kitchen purchase orders, • Responsible for the food stores, adjusted to the number of guests, • Responsible for the correct handling and storing of all food stock, cleaning products and equipment, • Responsible for impeccable cleanliness, hygiene and tidiness in the kitchen area, • Active cost controlling and maintaining food cost, • Active presence at occasions and events Requirements • Fluently spoken English, • Hospitality Management degree, • Previous experience in a similar role, • Proven ability to effectively build and foster a team environment, • Ability to make decisions in a fast-paced environment, • Excellent problem solving/decision-making skills, • Demonstrated commitment to customer service, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

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 Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food 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 Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionItalian RestaurantItalian Restaurant

Job Description 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 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 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 The Pastry Chef oversees the production of all pastries for an Eataly, including: Italian pasticcini, cakes, desserts, cookies, candies and other dolci. Reports directly to the Executive Chef and reports functionally to the Head of Pastry; manages a pastry team of about 10 employees. • Directs and participates in the production of all pastry items for Eataly’s counters and restaurants, • Manages the pastry team: hires; schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels; handles terminations, • Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency, • Produces decorative centerpieces and special orders, • Orders and requisitions all supplies for the pastry shop, • Communicates with the Executive Chef and Pastry Quality Head on new recipes, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 6+ years of experience in a high-volume pastry preparation position, • Knowledge of Italian pastries and techniques, • Outstanding communication and leadership skills, • Intermediate computer skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • 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 use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description About Mika: Mika is a refined, modern restaurant in the heart of Coral Gables by Michelin Star Chef Michael White, known for its curated culinary experience, exceptional service, and carefully selected wine program. We take pride in offering our guests not just a meal, but a memorable journey that celebrates food, wine, and hospitality at its finest. Position Overview: We are seeking a passionate and motivated Junior Sommelier to join our team. The ideal candidate is eager to learn, has a strong foundation in wine knowledge, and is committed to providing exceptional guest experiences. This role supports the Head Sommelier and collaborates with the service and culinary teams to enhance the overall dining experience through thoughtful wine pairings and education. Key Responsibilities: * Assist the Head Sommelier in managing and maintaining the wine list and cellar inventory * Recommend wines to guests based on preferences, menu selections, and pairing principles * Serve wine in accordance with proper etiquette and service standards * Educate guests and staff on wine offerings, regions, and pairings * Participate in regular tastings, staff trainings, and vendor meetings * Monitor wine storage conditions and ensure the proper care of inventory * Support service staff during floor shifts, contributing to a seamless and polished dining experience * Stay informed on wine trends, new producers, and vintages Qualifications: * 1–2 years of experience in a fine dining or wine-focused restaurant * Strong foundational knowledge of wines, regions, and varietals * Excellent communication and customer service skills * A genuine passion for hospitality and a desire to grow within the field * Certification from WSET or CMS (Level 1 minimum preferred) * Ability to work evenings, weekends, and holidays as needed * Professional demeanor and attention to detail What We Offer: * Opportunity to work in a dynamic, upscale environment * Ongoing training and professional development * Collaborative and supportive team culture * Competitive compensation and benefits * Opportunities for advancement within the restaurant and wine program Powered by JazzHR nWJcrO3Evo

Job Description Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time Reports to: Kitchen Manager / Head Chef ENGLISH VERSION About Us Maíz y Agave Cocina Mexicana is a restaurant rooted in the rich culinary traditions of Mexico. We value teamwork, respect, and a clean, organized kitchen as the foundation for great food and service. Position Summary We are seeking a reliable and hardworking Dishwasher to join our back-of-house team. This role is essential to the daily operations of our kitchen. The ideal candidate is responsible, organized, and committed to cleanliness and hygiene. Key Responsibilities * Wash dishes, pots, pans, and utensils quickly and efficiently. * Maintain a clean and organized dishwashing station. * Take out trash and help with general kitchen cleaning duties. * Assist with food prep and restocking as needed. * Follow health and safety standards at all times. Requirements * Ability to work in a fast-paced environment. * Strong attention to cleanliness and hygiene. * Able to stand for extended periods and lift up to 50 lbs. * Availability for evenings, weekends, and holidays. * No experience required, but prior kitchen experience is a plus. What We Offer * Competitive pay. * Staff meals and employee discounts. * A supportive and team-focused work environment. * Opportunities for advancement in the kitchen. Sobre Nosotros Maíz y Agave Cocina Mexicana es un restaurante que honra las ricas tradiciones culinarias de México. Valoramos el trabajo en equipo, el respeto y una cocina limpia y organizada como base para una gran experiencia gastronómica. Resumen del Puesto Estamos buscando un(a) Lavaplatos confiable y trabajador(a) para unirse a nuestro equipo de cocina. Este puesto es esencial para el funcionamiento diario del restaurante. El candidato ideal es responsable, ordenado y comprometido con la limpieza. Responsabilidades Principales * Lavar platos, ollas, sartenes y utensilios de manera rápida y eficiente. * Mantener limpia y ordenada la estación de lavado. * Sacar la basura y ayudar con la limpieza general de la cocina. * Apoyar en la preparación de alimentos y reposición cuando sea necesario. * Seguir las normas de salud e higiene en todo momento. Requisitos * Capacidad para trabajar en un ambiente de ritmo rápido. * Atención a la limpieza y la organización. * Capacidad para estar de pie por largos periodos y levantar hasta 50 libras (23 kg). * Disponibilidad para trabajar noches, fines de semana y días festivos. * No se requiere experiencia, pero se valora experiencia previa en cocina. Ofrecemos * Pago competitivo. * Comidas para el personal y descuentos. * Ambiente de trabajo en equipo y con apoyo. * Oportunidades de crecimiento dentro de la cocina.

Job Description Kitchen + Kocktails by Kevin Kelley, Philadelphia newest restaurant & bar, offering a modern spin to Southern Comfort Food and the best Kraft Kocktails around. We are conducting face to face interviews for all Salary and Hourly Positions (BOH/FOH) Tuesday 11.4.2025 10am - 8pm Wednesday 11.5.2025 : 10am - 8pm Thursday 11.6.2025 : 10am - 8pm Location : 2838 NW 2nd Ave, Bldg 2, Miami, FL 33127-3961 (Formerly Bottled Blonde) On-Site : Please see “Andrew Thomas" for Information/Data Collection Now Hiring – All Front of House positions! Now Hiring - All Back of House positions! We want the best of the best! Please come with your best professional appearance. • Front of House Managers : GM / AGM / Bar / FOH-Service, • Back of House Managers : Head Chef / Sous Chef (x2), • Bartenders, • Servers, • Bussers, • Barbacks, • Hosts, • Facility Manager(s) Every position is open • Food Runners, • Expo, • Line Cooks, • Prep Cooks, • Dishwasher(s) We offer: • A fun, exciting and challenging working environment, • Flexible schedule, • Paid training, • Opportunity of growth, • Benefits package : Medical, Dental, Vision, & Life InsuranceCompany DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.Our Story\n\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\n\nOur Cuisine\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\n\nOur Atmosphere\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.

Job Description We are seeking a Head Chef to join our team! You must thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience as an Executive Chef or Kitchen Manager, • Experience leading teams, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.Our Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.

Job Description We are seeking an enthusiastic and capable Assistant Head Baker to join our exceptional team of service leaders. This position works under the direction of the Pastry Chef/Head Baker and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication. Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. • Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors., • Work to train and manage baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service., • Manage and develop direct reports towards individual growth and quality standards of excellence., • Work in support of the Pastry Chef/Head Baker to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards. Your Qualifications: • Minimum 2-5 years’ experience working in a restaurant or foodservice retail establishment of similar caliber., • Minimum 1 year as baker., • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure), • Associate’s Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferred., • Servsafe certification required., • Food Safety Handler certification required. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental, and Vision insurance, • Employee Assistance Program, • Pet Insurance Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC. We use eVerify to confirm U.S. Employment eligibility.