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HEAD SUSHI CHEF — OSAKA MIAMI At Osaka, sushi is at the center of the experience. We are looking for a Head Sushi Chef with strong fundamentals, refined technique, and the leadership to guide a focused, high-performing team. This is a hands-on role for someone who respects the product, values precision, and understands that consistency is what earns trust from both guests and colleagues. You will lead the sushi bar through daily service, ensuring every element — from rice to fish to final presentation — meets the standards of Osaka’s Nikkei cuisine. Just as important, you will help cultivate a kitchen culture built on professionalism, respect, and collaboration. You’ll be responsible for organizing prep, maintaining quality and cleanliness, mentoring sushi cooks, and keeping the team aligned during fast-paced services. The ideal candidate remains calm under pressure, communicates clearly, and leads by example rather than ego. Experience with premium seafood, proper handling and storage, and high-volume execution is essential. Familiarity with contemporary Japanese or Nikkei cuisine is strongly preferred. We are looking for someone who brings: • 4–6 years of professional sushi kitchen experience, • Leadership experience guiding a team or station, • Strong knife skills and understanding of sushi fundamentals, • Attention to detail and pride in consistency, • Organization and time management, • The ability to perform at a high level during busy service, • Professionalism, reliability, and a collaborative mindset, • Food safety certification (or willingness to obtain) Experience in upscale or internationally recognized restaurants is highly valued, as is a genuine interest in mentoring others and contributing to a strong, stable team environment. Osaka offers the opportunity to lead a respected sushi program within a globally recognized brand, working with high-quality ingredients alongside a team committed to excellence and hospitality.

JRN#2403 A warm, busy private family is seeking a talented, reliable, and low-ego Part-Time Private Chef to support their in-home culinary team. This role works closely with the Head Chef and other kitchen staff to assist with daily prep, restocking, inventory, and event support, ensuring smooth and consistent culinary operations. The ideal candidate brings a positive attitude, strong foundational kitchen skills, and a genuine desire to learn and grow in a private service environment. Flexibility, teamwork, and attention to detail are essential. This is a 1099 position. Must be local to the area to be considered. Key Responsibilities: Culinary Production & Preparation • Support the Head Chef with daily food preparation, execution, and service for the family, • Follow established recipes and assist with recipe testing and development, • Prepare restock items for the family, including freezer meals and travel meals, • Assist with menu planning and weekly restock rotations, • Step in to cover shifts and serve the family when the Head Chef is unavailable, once trained and capable Events & Service Support • Provide hands-on support for larger dinner parties, events, and gatherings, • Assist with prep, service execution, and breakdown for special occasions, • Work collaboratively with other household staff during events to ensure seamless service Kitchen Operations & Management • Maintain a clean, organized, and well-functioning kitchen environment, • Clean and maintain kitchen equipment and workstations, • Track inventory, monitor expiration dates, and assist with restocking, • Restock and organize the owners’ kitchen, including when the family is out of town, • Assist with grocery shopping, ordering, receiving, and proper storage, • Maintain inventory sheets and cleaning schedules Packaging & Restock Service • Package, label, and store prepared meals properly, • Ensure refrigerators, freezers, and pantries are fully stocked when requested, • Maintain high standards for food safety, organization, and presentation Qualifications: • Prior experience as a Sous Chef, Line Cook, or Commis Chef (private home or high-end hospitality preferred), • Strong understanding of kitchen fundamentals, food safety, and sanitation, • Knowledge of dietary restrictions and nutrition is a plus, • Ability to follow recipes precisely while learning new techniques, • Positive, professional attitude with a low-ego, growth-oriented mindset, • Comfortable working as part of a team and taking direction, • Reliable, flexible, and available for on-call coverage as needed, • Strong attention to detail and organizational skills, • Clean background check + verifiable references Location: Coral Gables Area, FL Schedule: Minimum guarantee of 16 hours per week; Typically 2 scheduled days per week Monday-Friday with possibility of another work day and weekends as needed for events or larger dinner parties Compensation: 1099 position | $55–$65/hour DOE

Job Title: Chef de Partie Location: Turks and Caicos Employment Type: Full-Time Overview We are seeking an experienced Chef de Partie to join a dynamic culinary team in Turks and Caicos. This is an urgent hire for a skilled professional with strong expertise in Mexican cuisine who thrives in a fast-paced, high-standard kitchen environment. Key Responsibilities • Oversee and manage a designated kitchen section with consistency and efficiency, • Prepare and execute authentic Mexican dishes to high-quality and presentation standards, • Ensure mise en place is completed accurately and on time, • Maintain food safety, sanitation, and hygiene standards at all times, • Support junior kitchen staff and contribute to a positive team environment, • Collaborate with the Head Chef and Sous Chef on menu execution and daily operations Requirements • Proven experience as a Chef de Partie or strong Demi Chef ready to step up, • Solid background in Mexican cuisine (traditional and contemporary), • Strong knowledge of kitchen operations, food safety, and quality control, • Ability to work under pressure in a high-volume environment, • Team-oriented mindset with strong attention to detail, • Valid passport (work permit will be provided)

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, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

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

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

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

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

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

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

Golden Nugget - - Responsibilities: Cook menu items assigned to station; Ensure dishes meet quality standards and adhere to recipes; Assist sous chefs and head chef in the kitchen; Maintain cleanliness and ensure health and safety compliance.

At Osaka, sushi is at the center of the experience.This is a hands-on role for someone who respects the product, values precision, and understands that consistency is what earns trust from both guests and colleagues.You will lead the sushi bar through daily service, ensuring every element — from r

Prior experience as a Sous Chef, Line Cook, or Commis Chef (private home or high-end hospitality preferred). Support the Head Chef with daily food preparation, execution, and service for the family. Step in to cover shifts and serve the family when the Head Chef is unavailable, once trained and capa

Collaborate with the Head Chef and Sous Chef on menu execution and daily operations. Proven experience as a Chef de Partie or strong Demi Chef ready to step up.

Proven experience as a Head Chef or Sous Chef in a fine-dining or luxury hospitality setting. Head Chef Specializing In Lebanese And Mediterranean Cuisine. We are seeking a highly skilled and creative Head Chef specializing in Lebanese and Mediterranean cuisine to lead our culinary program in a prem

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

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

Job 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 The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Summary: Food and Beverage Sushi Cooks work on the sushi and raw bar stations in a high-volume kitchen environment at The Betsy. Sushi Cooks are responsible for creating exceptional culinary experiences for the guests through preparation, cooking and food presentation. Responsibilities and Duties Include but Not Limited to the Following: • Adheres to all sanitation regulations and requirements and is responsible for the correct handling and preparation of all food items and equipment. Checks and ensures the correctness of the temperature of appliances and food., • Ensures that all products are stored properly in the correct location, always labeled clearly and placed on the correct fridge rack level., • Provides the highest and most efficient level of culinary hospitality service to The Betsy hotel guests., • Works at designated stations on the line as set by Sous Chef and, or Executive Chef., • Sets-up the station with par stocks of menu items, and prepares the dishes designated for that station., • Checks supplies and prep lists and ensures all items are prepped in a timely fashion., • Replenishes service lines as needed and restocks and prepares the workstation for the next shift., • Ensures cleanliness, sanitation and organization of assigned work areas and efficiently puts away storage and prep items., • Creates a rich sushi menu with various main ingredients and raw fish., • Prepares all types of sushi, including maki, nigiri and sashimi. Also prepares other seafood dishes like oysters, stone crabs, prawn and lobster., • Selects fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots), • Adds additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate, • Manages food prep activities, like boiling rice., • Coordinates with our wait staff to ensure proper cooking, considering special requests and food allergies., • Responsible for preparing and cooking all food items by strictly following the recipe specifications and yield guide. Ensures all cooked items are in accordance to recipes, quality standards, presentation standards and food preparation checklist., • Capable of weighing, measuring and mixing ingredients to correct standard proportions per recipe card., • Able to operate kitchen equipment., • Communicates any assistance needed during busy periods and reports any incidents to the Sous Chef to ensure optimum service to guests., • Washes and disinfects kitchen areas, workstations, tables, tools, knives and other equipment., • Minimizes waste and maintains controls to attain forecasted Betsy food cost., • Reviews status of work and follow-up actions required with the Head Cook or Sous Chef before leaving., • Takes on a leadership role in the absence of the Head Chef and Sous Chef., • Assists in providing on the job training & development of new cooks., • Assists other Team Members in the kitchen when needed and performs any other tasks assigned by The Betsy hotel management., • High school diploma or equivalent., • Degree or certificate in culinary arts preferred or equivalent experience., • At least 3 year of prior experience as a sushi cook is required., • Must have an excellent understanding of sushi and raw bar dishes., • Must have great personal hygiene and grooming standards., • Must be able to:, • Meet Food Handler training and certification requirements;, • Work in a fast-paced environment with speed and quality;, • Speak, read, write, and understand English;, • Follow detailed instruction;, • Work independently;, • Work well with others; The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Description Overview Opportunity: Pastaio Prepare fresh pasta and related food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Line Cook – Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare fresh pasta of consistent quality following recipe cards and production and portion standards., • Produce pasta doughs, fillings, and specialty shapes according to established recipes and techniques., • Begin pasta items that are prepared ahead of service, ensuring not to over-produce estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and station set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, ensuring all perishables are properly covered and dated., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss, and usage per company standards., • Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High school diploma or equivalent., • 2 years of related culinary experience, preferably in fresh pasta preparation., • Kowledge of pasta-making techniques, dough handling, and proper storage methods. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description 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 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 Da Angelino. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Arrive at property in uniform at scheduled time., • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices., • Turn or stir foods to ensure even cooking., • Season and cook food according to recipe standards., • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils., • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment., • Portion, arrange, and garnish food per chef direction and recipe standards., • Maintain standards of hygiene throughout the kitchen., • Regulate temperature of ovens, broilers, grills, and roasters., • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards., • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption., • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Ensure the proper execution of all recipes and menu items., • Stores unused food properly to minimize waste and maximize quality., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization., • Quantity and Quality control must be consistent with pars as set by the Head Chef., • Ensures quality of product and presentations throughout service., • Maintain menu knowledge and attention to detail plate presentation., • Exhibit a thorough knowledge, understanding and application of all cooking techniques., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Ability to stand and exert well-paced mobility for entire shift., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to shout in order to be heard above the ambient noise level., • Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Requires manual dexterity to use and operate all necessary equipment. MINIMUM QUALIFICATIONS: • Minimum three to five years of related experience, preferably in high volume hotels or restaurants, • Strong cooking and production skills, • Must have strong customer service orientation, • Must have strong team orientation, • Must be able to work without close supervision, • Flexible and long hours sometimes required, • Availability to work holidays, nights, and weekends, • Associates may be required to work varying schedules to reflect the business needs of the restaurant.

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

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

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

Job Description About the Role: As a Cook at Larkin Community Hospital (LCH), you will play a vital role in delivering nutritious and high-quality meals to patients, staff, and visitors, ensuring their dietary needs and preferences are met with care and precision. Your work will directly contribute to the overall health and well-being of individuals within the healthcare environment by preparing food that adheres to strict safety and hygiene standards. You will collaborate closely with the dietary and kitchen teams, including the Head Chef, to maintain efficient food production processes and uphold the hospital’s commitment to excellence in patient care. This role requires attention to detail, manual dexterity, and the ability to work in a fast-paced environment while standing for extended periods. Ultimately, your efforts will support the hospital’s mission to provide compassionate and comprehensive healthcare services through exceptional food service. Minimum Qualifications: • Proven experience in food preparation and production within a professional kitchen environment., • Demonstrated manual dexterity and physical stamina to perform kitchen tasks including standing for extended periods and moving objects safely., • Previous experience working in a healthcare or hospital food service environment., • Certification in food safety or culinary arts., • Experience working under the supervision of a Head Chef or in a team-oriented kitchen setting., • Ability to adapt to various dietary restrictions and special nutritional needs., • Prepare and cook meals according to established recipes and dietary guidelines specific to patient needs., • Maintain cleanliness and organization of the kitchen and food preparation areas in compliance with health and safety regulations., • Assist the Head Chef in managing food inventory, including receiving, storing, and rotating supplies to minimize waste., • Communicate effectively with kitchen staff and healthcare personnel to accommodate special dietary requests and ensure timely meal delivery. The required skills such as food preparation and production are essential for creating meals that meet nutritional and safety standards daily. Speaking and reading English fluently enables clear communication with the kitchen team and healthcare staff, ensuring accurate meal preparation and delivery. Manual dexterity is critical for handling kitchen tools and ingredients efficiently, while physical stamina allows the cook to stand for extended periods and perform tasks like climbing stairs and moving objects safely. Working alongside the Head Chef requires teamwork and the ability to follow detailed instructions to maintain kitchen workflow. Preferred skills like food safety certification and experience in healthcare food service enhance the cook’s ability to meet specialized dietary needs and contribute to a safe, efficient kitchen environment.

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

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

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

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

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods RESPONSIBILITIES: • Train and lead a disciplined, high-performing brigade with Michelin-level expectations., • Expertly cutting, slicing, and filleting different types of fish., • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard., • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Designing new recipes, planning menus, and selecting plate presentations., • Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets, • Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment, • Oversee product purchasing and manage culinary budget, • Conduct period ending inventory and entry into the inventory sheets, • Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS., • Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards, • Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line), • Assist kitchen staff with food prep and creation, • Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management, • Maintaining a clean work environment in order to prevent food contamination, • Sterilize all utensils, instruments, and equipment used in sushi preparation before every use., • Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met, • Interview, onboard, and train BOH candidates with the help of GM and Ops Manager, • Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime, • Partner with cost control and menu analysis teams to optimize margin and menu engineering., • Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Requirements/Qualifications: • At least 8 years of Japanese and sushi-related experience in an upscale setting., • Proficient in Omakase / Sushi., • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred., • Valid manager's food handler's license., • Sound knowledge of food safety regulations., • The ability to stand for long periods of time., • Excellent time-management skills., • Exceptional customer service skills., • Great people skills., • The ability to work under pressure.

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.

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

Assistant General Manager: Five Iron Golf – Coral Gables Location: Coral Gables, FL | Operated by Sunshine Coral Gables, LLC The Assistant General Manager (AGM) plays a critical role in delivering the signature hospitality at Five Iron Golf – Coral Gables, a franchised location operated by Sunsh

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