Trabajos kitchen manager en Miami, FloridaCrear alertas

• Great Pay $18.75 per hour, • Great benefits!, • Free Parking, • 2 weeks PTO (Paid Time Off), • Immediate Hiring, • Great Advancement Opportunities We are passionate about bringing cool, authentic restaurants to airports that represent a taste of place. To prepare, serve, sell, and maintain food/beverage items. This includes, taking orders, receiving vendor deliveries, and cleaning of food items. These tasks are to be performed in a timely and professional manner to achieve the highest level of guest satisfaction. • Understand that our guest is our #1 priority., • Greet guests in a courteous and friendly manner (where applicable)., • Follow all recipes and practice portion control to prepare, garnish, and present ordered items., • Maintain proper and adequate set-up of the kitchen/station on a daily basis. This includes requisitioning and stocking of all required food, paper products, and condiments., • Handles, stores, and rotates all products properly., • Follow and complete all items required as listed on shiftly prep-sheet., • Responsible for set-up, regular maintenance, cleaning, and break-down of any machinery and equipment., • Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality., • Complete opening, on-going, and closing checklists as required., • Inform the manager immediately of product shortages., • Perform general and specific cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards., • Return all items used during your shift to the proper place, clean and organize all work and storage areas (including all coolers and refrigerators), empty and re-line all trash containers., • Meet with manager upon arrival to discuss shift set-up, and check out with manager before leaving to ensure duties are completed. Skills and Requirements • Minimum one year experience working in food service environment is essential., • High school diploma preferred., • Verbal and written communication is essential. Able to read, speak, and understand the English language in order to communicate with guests and take orders., • Experience in dealing with problems involving customer service., • Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, and total all other charges., • Food handlers permit as required by law., • Brand Certification as required., • Ability to remember, recite, and promote the variety of menu items., • Ability to operate a keyboard & point of sale procedures to pre-check an order & close out a check., • Ability to stand and work in confined spaces for long period of time. SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or any other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

Be part of an amazing story. \n Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work. \n Job Summary \n The Prep Cook's primary responsibility is to prepare hot and cold items into batches for future recipes use according to company and Health Department standards. \n Full-time colleagues are typically scheduled to work 30 or more hours per week, while part-time colleagues are typically scheduled 12-24 hours per week. All schedules contain weekend shifts as part of the requirements. Hours are dependent on business needs and colleague availability. Information regarding hours per week needed for benefit eligibility purposes can be found here. \n What You Will Do \n\n • Follows Food Division Standards and Best Practices.\n, • Produce food products in batches by following recipes or build sheets according to company standards.\n, • Demonstrate a current working knowledge of all recipes.\n, • Put away stock according to standards.\n, • Follow food safety standards and maintain work area and equipment in accordance with Health Department standards.\n, • Educate, sample, and serve customers food products.\n, • Effectively deal with multiple customers and communicate customer requests or concerns to other associates and manager on duty.\n, • Follow station specific duties and responsibilities.\n, • Open and close area following appropriate checklist, verifying completion with Manager on Duty prior to leaving the area.\n, • Follow production guides, maintain stock levels and standards in product presentation.\n, • Maintain personal hygiene and professional dress code to comply with company and Health Department standards.\n, • Assist other associates to ensure all kitchen duties are completed and customer service standards are maintained.\n, • Maintain a safe work area.\n, • Assist with special events.\n, • Foster an environment of acceptance and respect that strengthens relationships, and ensures authentic connections with colleagues, customers, and communities.\n, • Perform other duties as needed.\n\n Who You Are \n\n • 1-2 years direct experience preferred.\n, • Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals.\n, • Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays.\n\n Essential Physical Requirements You Will Perform \n\n • Position requires prolonged periods of standing/walking around store or department.\n, • May involve reaching, crouching, kneeling and stooping.\n, • Position may require working in a warm kitchen environment.\n, • Frequently lift/move up to 25lbs.\n\n What We Can Offer You \n Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities. \n Some additional benefits we offer include: \n\n • Merchandise discounts \n, • Performance-based incentives \n, • Annual merit review \n, • Employee Assistance Program with mental health counseling and legal/financial advice\n\n Access the full menu of benefits offerings here. \n About Us \n This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives. \n Join us and help write the next chapter in our story - Apply Today! \n This job description is not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy's Inc. reserves the right to amend this job description at any time. Macy's Inc. is an Equal Opportunity Employer, committed to a diverse and inclusive work environment. \n FOODS00 \n \n This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at macysJOBS.com.

\n COMMISSARY MANAGER \n MIAMI \n THE BEST PEOPLE IN THE WORLD. \n THE BEST-ISH BAGELS IN THE WORLD. \n OUTTA THIS WORLD OPPORTUNITY. \n DEEPER THAN BAGELS \n \n Call Your Mother is the Jew-ish deli where Boca meets Brooklyn, grandma-level hospitality meets seriously good bagel sandwiches, and hard work meets face-melting vibes. \n Husband-and-wife team Andrew and Chef Dani built Call Your Mother around a simple idea: make scrumptious, nostalgic food and unforgettable experiences without being bougie or taking ourselves too seriously. From our first little farmer’s market stand in 2018, to shops across the DMV, Colorado, Chicago, Philadelphia, and Miami in 2026, we’re spreading carb love all over the map and our ovens are just getting warmed up! We’ll take bagels to mars if the locals are hungry up there. \n \n WE’RE HIRING A COMMISSARY MANAGER, BASED IN MIAMI! \n The Commissary Manager is a key leadership position responsible for overseeing the production, delivery, standards, and quality at our central Commissary/Bakery. This role will be responsible for creating an efficient work environment and ensuring all commissary orders are fulfilled accurately and on time. You will be responsible for supporting high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools. You’ll lead by example and hold all team members accountable for their performance and product output, and do so through our Core Values aka VIBES. \n \n If you’re picking up what we’re laying down, keep reading! \n YOU'LL CRUSH THIS ROLE IF YOU... \n\n • Have 4+ years of experience as a baker or prep cook in a high-volume food production environment, including at least 2 years in a management role.\n, • Understand what it takes to keep a busy production facility running smoothly while delivering high-quality products on schedule.\n, • Have a strong understanding of P&L management, COGS, labor, scheduling, process improvement, training, team development, and food quality standards.\n, • Hold a current ServSafe Manager Food Safety Certification and know food safety and sanitation standards like the back of your hand.\n, • Are highly organized and can confidently balance production schedules, food costs, labor goals, team needs, and daily operations without losing sight of the details.\n, • Bring a genuine passion for food and believe every great guest experience starts with consistently excellent products.\n, • Lead by example with a hands-on, roll-up-your-sleeves mentality and are always ready to jump in alongside your team.\n, • Bring positive, can-do energy and thrive in a fast-paced production environment.\n, • Know how to attract, develop, motivate, and retain a strong, diverse team through clear communication, thoughtful coaching, trust, and accountability.\n, • Take initiative, anticipate challenges, and approach problems with a calm, solutions-first mindset.\n, • Treat others with kindness and respect and believe the best teams succeed by supporting one another.\n, • Can proactively manage a flexible schedule based on the needs of the business, including weekends, holidays, evenings, and occasional overnight shifts.\n, • Are bilingual and proficient in both English and Spanish.\n, • Are digging our BIG V.I.B.E.S. (Vibrancy, Integrity, Belonging, Energy, and Seize the Moment).\n\n Shall we proceed? If you blurted out an audible “YES INDEED!” then please keep reading. \n \n WHAT YOU’LL REALLY BE DOING \n\n • Own the day-to-day operations of the Commissary—from production and packing through delivery—ensuring every shift meets CYM’s highest standards for quality, safety, and efficiency.\n, • Establish and uphold operational standards by ensuring checklists, recipe specifications, production procedures, and other CYM systems are followed consistently.\n, • Proactively solve problems, remove obstacles, and identify opportunities to make production more organized, consistent, and successful.\n, • Lead supervisors and team members in producing the highest-quality products while bringing CYM’s BIG V.I.B.E.S. to life every day.\n, • Create a safe, fun, and high-performing work environment rooted in teamwork, communication, and accountability.\n, • Protect the condition and organization of the commissary by overseeing equipment maintenance, trash pickups, linens, deep cleaning, and storage.\n, • Champion food and workplace safety, ensuring sanitation and cleanliness standards—as well as all applicable government regulations—are followed every day.\n, • Own food and beverage management—including inventory, ordering, and budgeting—while driving progress toward food, beverage, labor, and waste goals.\n, • Manage product quality and minimize waste, always looking for ways to improve our food, processes, and kitchen efficiency.\n, • Build production schedules that meet shop needs and timelines while ensuring every shift has the right people in the right positions.\n, • Build and develop a strong team through thoughtful recruiting, hiring, onboarding, training, coaching, and performance evaluations.\n, • Step in when callouts, emergencies, or unexpected challenges arise, bringing calm, confident leadership and making thoughtful decisions in the best interest of the commissary, team, and shops.\n, • Roll up your sleeves. You’ll work in the commissary five days a week, including weekends, because the best leaders stay close to the team and the work.\n, • Move comfortably between CYM locations, with reliable transportation that allows you to support the business wherever you’re needed.\n\n \n AND FINALLY, IF YOU NEED MORE REASONS TO APPLY: \n\n • Competitive salary $70,000, plus quarterly bonus opportunity.\n, • Health Insurance. Health, dental, and vision insurance.\n, • Unlimited paid time off because you deserve it…duh.\n, • 100% Paid, 12 week parental leave for time with the itty, bitty baby!\n, • 401(k) with 4% company match. Plan for a bright and beautiful future!\n, • Step your knowledge game up. Free English and Spanish classes, plus Duolingo reimbursement.\n, • Early Wage Access. Instantly get up to 50% of your eligible earned wages before payday!\n, • Real support when life gets complicated. Confidential therapy and professional resources for mental health, legal guidance, financial wellness, and more.\n, • BAGELS ON THE HOUSE! Plus 50% off when you're off the clock.\n\n \n PHYSICAL REQUIREMENTS \n The physical demands for this position include seeing, hearing, speaking, reading, and communicating effectively; standing, walking, reaching, bending, and performing repetitive physical movements; lifting up to 50 pounds; and safely operating equipment and tools using manual dexterity. This role also requires working in a fast-paced environment around hot equipment, sharp tools, and varying temperatures, and occasionally working in confined spaces. These physical requirements may be accomplished with or without reasonable accommodation. \n \n EQUAL OPPORTUNITY EMPLOYER \n Call Your Mother is proud to be an equal opportunity employer. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. \n \n CALL YOUR MOTHER PARTICIPATES IN E-VERIFY.

Company Description Gastronomica Miami is dedicated to celebrating the culinary and hospitality culture of Miami’s vibrant Cuban community. The group focuses on showcasing the rich flavors, traditions, and modern innovations of Cuban cuisine. It serves as a hub for industry professionals to connect, collaborate, and share best practices. Team members stay closely engaged with local events, news, and job opportunities within the Cuban food and beverage landscape. Working here offers an opportunity to be part of a dynamic, community-centered culinary scene.\n Role Description The Food and Beverage Operations Manager is a full-time, on-site role based in Miami, FL, overseeing daily food and beverage operations across the venue. This role ensures consistent service standards, monitors product quality, and supervises staff scheduling, training, and performance. The manager collaborates with kitchen and front-of-house teams to maintain efficient workflows, optimize inventory and purchasing, and enforce health, safety, and hygiene regulations. Responsibilities include managing budgets and cost controls, analyzing sales and guest feedback, and implementing improvements to enhance customer satisfaction. The role also involves supporting special events, coordinating with vendors, and maintaining strong relationships with guests and partners in the local Cuban culinary community.\n Qualifications \n\n • Strong customer-focused skills, including Customer Satisfaction and Customer Service, with the ability to handle guest feedback and resolve issues effectively.\n, • Demonstrated expertise in Operations Management, including staffing, scheduling, inventory control, and adherence to health and safety standards.\n, • Hands-on experience in Food Service, with a solid understanding of front-of-house and back-of-house workflows.\n, • Comprehensive knowledge of Food & Beverage operations, menu execution, and quality control.\n, • Proven leadership and team management abilities, including coaching, performance management, and cross-functional collaboration.\n, • Strong organizational, analytical, and problem-solving skills, with proficiency in using POS and basic office software.\n, • Excellent verbal and written communication skills in en_US; bilingual proficiency in English and Spanish is highly beneficial.\n, • Previous experience in restaurant or hospitality management, preferably within a culturally focused or Cuban culinary environment.\n, • Associate or bachelor’s degree in Hospitality Management, Business, or a related field is preferred; equivalent experience is also considered.\n

Job Title: Kitchen Operations Manager \n Organization: Mitzvah Kitchen \n Reports To: Program and Events Campus Manager \n Position Type: Full-Time, Salaried \n \n About the Organization \n The Chabad Friendship Campus is home to three mission-driven nonprofit organizations working together to strengthen our community through inclusion, education, volunteerism, and service: \n\n • Chabad of Kendall & Pinecrest\n, • Friendship Circle of Miami\n, • Mitzvah Kitchen\n\n Together, these organizations serve thousands of individuals and families through educational programs, special needs services, volunteer initiatives, food insecurity programs, and community events. As the Chabad Friendship Campus continues to grow, we are committed to leveraging technology, artificial intelligence, and innovative systems to improve operational efficiency, communication, and overall experience for our staff, volunteers, donors, and community members. \n \n Position Summary \n The Kitchen Operations Manager provides operational leadership for the commercial kitchen at Mitzvah Kitchen by overseeing the systems, processes, financial performance, staffing, and daily operations that support an efficient and high-performing culinary program. Reporting to the Programs & Events Manager, this position is responsible for ensuring that kitchen operations align with organizational priorities while maintaining exceptional standards of food safety, operational excellence, and fiscal responsibility. \n Working in close partnership with the Culinary Manager, this position focuses on the operational side of the kitchen rather than serving as the primary chef. The Culinary Manager leads culinary execution and daily food preparation, while the Kitchen Operations Manager develops the systems, workflows, staffing plans, purchasing strategies, inventory controls, production schedules, and operational procedures that support the kitchen's success. As a collaborative member of the culinary team, the Kitchen Operations Manager is expected to work alongside staff during food production and step in to assist with food preparation, meal service, and event execution whenever operational needs require additional support. \n \n Essential Duties & Responsibilities \n Kitchen Operations & Systems Leadership \n\n • Provide operational leadership for the daily functions of the commercial kitchen, ensuring efficient workflows, organization, accountability, and consistency.\n, • Develop, implement, and continuously improve kitchen systems and operational procedures that support efficient food production and high-quality service.\n, • Create, document, and maintain Standard Operating Procedures (SOPs) for all kitchen operations.\n, • Monitor kitchen operations to identify opportunities for continuous improvement and increased efficiency.\n\n \n Production Planning & Operational Coordination \n\n • Develop and oversee production schedules for community meal programs, workforce development initiatives, catering services, private events, corporate events, volunteer experiences, and campus functions.\n, • Coordinate production timelines with the Culinary Manager to ensure efficient execution of all culinary activities to prioritize production based on organizational programming and event schedules. \n\n \n Inventory, Purchasing & Financial Performance \n\n • Manage food purchasing, inventory systems, receiving procedures, and vendor relationships.\n, • Develop inventory controls that minimize waste while ensuring product availability.\n, • Monitor food costs, purchasing trends, labor efficiency, and operational expenses to support budget goals.\n, • Assist with forecasting food, supply, and staffing needs based on programming and event schedules.\n, • Recommend operational improvements that strengthen financial performance and long-term sustainability. \n\n \n Staff Leadership & Team Development \n\n • Assist in scheduling, training, and coaching per diem kitchen staff as “back of the house” manager.\n, • Foster a positive, collaborative, and accountable team culture.\n, • Ensure staff understand kitchen procedures, food safety standards, and operational expectations.\n, • Promote cross-training and professional development within the culinary team.\n\n \n Food Safety & Compliance \n\n • Ensure compliance with all federal, state, and local food safety regulations.\n, • Maintain ServSafe standards and oversee sanitation, food handling, storage, labeling, and cleaning procedures.\n, • Conduct routine inspections and implement corrective actions when necessary.\n, • Maintain required records and documentation related to food safety and operational compliance. \n\n \n Facilities & Equipment \n\n • Oversee preventative maintenance schedules for kitchen equipment.\n, • Coordinate repairs and service calls as needed.\n, • Ensure equipment, facilities, and workspaces remain clean, safe, organized, and fully operational.\n, • Recommend equipment purchases and operational improvements as needed.\n\n \n \n Collaboration & Culinary Support \n\n • Work collaboratively with the Culinary Manager to ensure successful execution of all meal production and culinary programming.\n, • Provide operational guidance while supporting the Culinary Manager in maintaining efficient kitchen workflows.\n, • Step into food preparation, production, plating, service, and kitchen operations whenever needed to support the culinary team and ensure successful program and event execution.\n\n \n Qualifications \n\n • Minimum of three (3) years of progressively responsible experience in commercial kitchen operations, catering, hospitality, institutional food service, or nonprofit food service management.\n, • Previous experience managing kitchen operations, inventory, purchasing, staffing, and food production.\n, • Strong knowledge of commercial kitchen systems, inventory control, food costing, purchasing, and operational planning.\n, • Experience developing SOPs and improving operational processes.\n, • ServSafe Manager Certification required (or ability to obtain within 90 days of hire).\n, • Demonstrated leadership, organizational, communication, and problem-solving skills.\n, • Ability to work in a fast-paced environment while managing multiple priorities and adapting and improvising when needed.\n\n \n Knowledge, Skills & Abilities \n\n • Strong leadership and team development skills.\n, • Excellent organizational and operational management abilities.\n, • Strong financial awareness related to food costs, inventory, and purchasing.\n, • Ability to solve problems proactively and make sound operational decisions.\n, • Excellent communication and interpersonal skills.\n, • Commitment to continuous improvement and operational excellence.\n, • Ability to work collaboratively with staff, volunteers, vendors, and community partners.\n\n \n Physical Requirements \n\n • Ability to stand for extended periods.\n, • Frequently lift and carry up to 50 pounds.\n, • Ability to bend, reach, stoop, push, pull, and perform repetitive movements.\n, • Ability to safely operate commercial kitchen equipment.\n, • Ability to work in varying kitchen temperatures.\n\n \n Work Environment \n This position primarily works in a commercial kitchen environment and may require evening, weekend, and holiday hours based on catering events, community programs, and organizational needs. \n \n Compensation & Schedule \n\n • Full-time, salaried position with competitive compensation commensurate with experience.\n, • Standard weekday schedule with flexibility for occasional evenings, weekends, and campus events.\n, • Position is based on-site at the Chabad Friendship Campus.\n\n \n Additional Information \n Please note that the responsibilities listed above are not exhaustive. Additional duties may be assigned as needed to support the mission and goals of the Friendship Campus organizations. \n \n Equal Opportunity Statement \n Mitzvah Kitchen is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are made without regard to race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic in accordance with applicable law. \n \n We Encourage You to Apply \n Even if you do not meet every qualification listed, we encourage you to apply. If you are passionate about technology, innovation, artificial intelligence, and helping mission-driven organizations operate more efficiently through smart systems and creative solutions, we would love to hear from you. \n

Job Description Vector Marketing is running interviews for entry level sales rep positions, with an opportunity to start within the week! Basic responsibilities include working with customers, explaining our American made Cutco products, and placing any orders. There is a great starting base pay (paid weekly) that isn’t based on sales or results, but commissions are possible based on performance. We sell Cutco products that are used in the home focusing on the kitchen and some gardening tools as well. Previous experience & knowledge about home goods isn’t needed. We provide all of the training needed for success. Position Details: • Paid Weekly – We offer guaranteed base pay that is not tied to sales, allowing reps to focus on providing excellent customer service rather than feeling pressured to make a sale. We also offer a performance-based commission structure that increases based on career sales performance — not length of service or annual resets. Representatives are paid a base (27.00 base-appt) or commission, whichever is higher that week. Even during slower weeks, reps are still paid for every qualified appointment they complete, regardless of sales results., • Solid training – We’ve been training people to do well for over 40 years. Even if someone doesn’t decide to stay with us long term, the sales, networking, & communication skills they build are needed for any field., • Flexible scheduling – We help our reps create a schedule that works best for them. Some work as much as possible, some work part time, while others choose to be super part time around other commitments such as their full time jobs, internships, vacations, classes, sports obligations, or family obligations., • Location – Sales reps work locally after training, meetings and training are held in the office., • Advancement - Sales reps who work here long term have an opportunity move along several different paths including management and career sales professional (even if they start part time with no experience). Basic Requirements: • Enjoy working with people, • All ages eighteen plus or seventeen and a 2026 high school graduate, • Conditions apply, • Able to interview within the week, • Willing to learn and apply new skills Who would do well: People who have done well with us in the past have had experience in admin, retail, fast food, cashier, administrative assistant, receptionist, office work, server, landscaping, and in just about any field you can imagine. Some didn’t have any traditional work experience at all, but they excelled in activities like theater, sports, or band. We welcome all applicants who have a positive attitude and enjoy working with people. This entry level sales position is a great fit for people who are looking to work around their busy schedule. If you are looking for part time work or just someone who is looking for a flexible schedule, our opportunities can work around your needs. If you think you would be a great fit for our sales team fill out your contact information and a receptionist will send you a text about setting up a virtual interview with a manager. We encourage applicants of all ages and experience, as we do not discriminate on the basis of an applicant’s age.

Communicate all kitchen related needs to Chef or Manager.

Food Safety & Quality Manager Location: Wynwood, Miami, FL (on-site) Reports to: COO Type: Full-time t Start date: January 4, 2027 Compensation: $70,000 to $90,000 plus health benefits About us Wynwood Dog Food Co. has been cooking fresh dog food in our own Miami kitchen since 2015. That's more than three million pounds, with no co-packer and no middlemen. Most of what we make is Fresh Rx®, the country's largest selection of fresh therapeutic diets, formulated by a board-certified veterinary nutritionist and recommended by more than 300 veterinary partners. That means the dogs eating our food are often sick, including kidney, heart, and liver patients, and they're the least able to absorb a food safety mistake. We already test every batch before it ships. Now we need someone to build the full program around it, to human food standards. The role You'll own food safety and quality end to end. Senior food safety consultants are on retainer for guidance and mentorship, and you'll work with them directly, but you're the one executing. • HACCP plan with validated cook and cooling steps as critical control points, • Environmental monitoring for Listeria, plus sanitation SOPs and training, • Batch release: sampling plans, release criteria, and disposition procedures, • Supplier approval and ingredient documentation to human food standards, • AAFCO labeling, state feed registrations, and FDA compliance (21 CFR 507 and 117), • Inspections, audits, and eventual GFSI certification What you bring • Degree in Food Science, Microbiology, or a related field, • 3 to 5 years of hands-on food safety or QA experience in food manufacturing, with real time on the production floor, • Working knowledge of HACCP and FSMA preventive controls, • Environmental monitoring experience in a refrigerated, frozen, or ready-to-eat operation, • Clear technical writing, meaning SOPs a line worker can actually follow Preferred: PCQI certification (we'll pay for it if you don't have it), thermal process validation, and Listeria control in a post-lethality exposed process. Authority to hold product This role has unilateral authority to hold any lot, stop production, or reject any ingredient, with no management sign-off required. We'd rather scrap a batch than explain a recall. What we offer • Health benefits: we reimburse, tax-free, the individual health plan you choose, up to $6,000/year (QSEHRA), • Training budget for certifications and industry conferences, • A path to Director of Food Safety & Quality as we grow, • PTO

Job Description Summary We are currently looking for a Transportation Supervisor to join our flight kitchen operations team located at Miami International Airport in Miami, Florida. Reporting directly to the Transportation Manager, the Transportation Supervisor is responsible for supervising employees (drivers and driver assistants) that coordinate services between the kitchen and drivers and controls activities on the dock. Annual Salary Range: • $50-60,000/year Benefits: • Paid time off, • 401k, with company match, • Company sponsored life insurance, • Medical, dental, vision plans, • Voluntary short-term/long-term disability insurance, • Voluntary life, accident, and hospital plans, • Employee Assistance Program, • Commuter benefits, • Employee Discounts, • Free hot healthy meals for unit operations roles Job Description Essential Duties and Responsibilities: • Ensures quality production standards are maintained for all accounts., • Responsible for obtaining control sheets and making assignments for team drivers to flights daily., • Checks dock area to ensure that employees have required equipment and that trucks leave according to scheduled dock departure., • Checks that all teams are catering correct aircraft and flights., • Ensures that all employees are in compliance with safety procedures and Airport Transport Authority badging requirements., • Works with management staff to improve performance of the unit., • Assists teams with late flights and equipment changes., • Responsible for getting information from airlines on service requirements and updates., • Maintains contact with Operations Manager, meal planer and leads during operation., • Conducts regular checks of the kitchen to ensure no equipment was left behind after flights leave the kitchen., • Responsible for security and proper transportation of galleys and maintaining cleanliness of vehicles., • Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures., • Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications., • Ensures that all products are coded according to Gate Gourmet procedures., • Works with maintenance staff to ensure preventive maintenance of machinery and fleet according to schedules, reports maintenance and repair issues in timely manner., • Maintains Company policies and procedures as well as specification books for airline customers., • Maintains all financial goals related to material, productivity, overtime, and labor goals., • Prepares management reports (ex. attendance, HAACCP and labor) as required., • Responsible for supervising drivers and driver assistants., • Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions., • Manages workflow balancing - - the division of responsibilities amongst employees on each shift including assignment of responsibilities and workstations., • Manages daily manpower planning including assignment of responsibilities and workstations., • Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.)., • In conjunction with department leaders, determines number of employees needed by shift., • Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed., • Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses., • Monitors daily manpower planning and schedules employees., • Responsible for employee retention and reducing employee turnover., • Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s)., • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles., • Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority., • Compliance with all company required policies, procedures and processes including but not limited to required training., • Performs other related duties and responsibilities as assigned. Minimum Requirements: Education: • Must have a high school diploma or GED., • Prefer someone with a college degree. Work Experience: • Must have more than two years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred., • Current or previous labor relations experience is a plus. Job Skills: • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees., • Current or previous labor relations experience is a plus, but not required, • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change., • Must have the ability to train others., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Must have an excellent time management skills., • Must have the ability to handle multiple tasks without losing focus on priorities., • Must have strong organizational and analytical skills., • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance., • Must have basic computer skills with working knowledge of Microsoft Office products., • Ability to obtain ServSafe Certification required., • ServSafe Certified preferred Certification, Licenses and Registration: • Must have a valid Driver's License., • Must have the ability to pass a DMV verification process., • Must have clean driving record that does not contain moving violations, accidents., • Must have the ability to obtain Airport Transport badge., • Must have the ability to obtain Customs Seal for Airport Transport Authority badge., • CDL driver's license is a plus. Communication Skills: • Must be able to express oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved., • Bi-lingual in English and Spanish is a plus. Travel: • This position has travel of up to 10% of the time. Environmental Requirements of the Position: • Normal work environment Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Exemption Classification: Exempt Gate Group Competencies Required to be Successful in the Position: • Thinking – Information Search and analysis & problem resolution skills, • Engaging – Understanding others, Team Leadership and Developing People•, • Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively•, • Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone: Excellence · We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. · We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion · Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. · We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility · We care about what we do, and we understand the impact we have on others and the planet. · We always look out for each other –creating a safe workplace environment is everyone’s responsibility. Respect · Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. · We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. Application Closure Statement To be considered for this position, please submit your application by 09/16/2026. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf

About the Manager, Event & Culinary Production Position: Agency 21 (a21) is seeking an organized, highly motivated team player with a passion for food, hospitality, and live event execution to join our team. The ideal candidate is a versatile producer who can work across both event and culinary production, managing multiple projects and workstreams simultaneously while adapting to the needs of each event. Primary Responsibilities: • Support and manage end-to-end planning and production for assigned events and workstreams from initial concept and ideation through onsite execution and post-event reconciliation, • Serve as an Event Producer and/or Culinary Producer across assigned festivals and events based on project needs, • Build and manage project tracking systems in Monday.com, including event timelines, vendor tracking, schedules, signage and creative, credentials, run of show, culinary outreach and confirmations, menus, equipment, COIs, travel, reimbursements, and other project-specific needs, • Coordinate pre-event production and logistics including: chef communication, vendor communication, rentals, equipment, disposables, signage, floorplans and layouts, talent, entertainment, and onsite operational needs, • Research and compile food and beverage talent rosters, identifying chefs and culinary talent aligned with event concepts, themes, and audiences, • Manage culinary talent communication from initial outreach and confirmation through advancing, load-in, onsite execution, and load-out, • Create and distribute culinary and event-facing materials including invitations, fact sheets, load-in documents, menus, schedules, run of shows, and event briefing documents, • Lead menu development and advancing conversations with culinary talent, coordinating dish concepts, dietary considerations, portion planning, equipment, disposables, staffing, and service needs, • Support the planning and execution of seated meals, chef demonstrations, tasting events, chef stations, and other food-and-beverage activations, • Coordinate spending, rentals, talent, culinary, and vendor costs in alignment with project budgets, maintaining an understanding of the overall financial picture and assigned scopes, • Work closely with internal departments, clients, sponsors, venues, talent, and vendors to communicate project needs and ensure alignment across teams, • Participate in and, as assigned, lead production and planning meetings, helping drive action items, deadlines, and follow-through, • Collaborate cross-functionally with Partnership, Partnership Fulfillment, Accounting, Marketing, and other internal departments, • Cultivate and maintain strong vendor, venue, talent, and client relationships, representing a21 with professionalism and care, • Assist with city, state, venue, health department, and other permitting and compliance requirements, including food safety and culinary-specific regulations, • Execute onsite event operations including load-in and load-out, vendor and delivery coordination, rentals and equipment, signage, talent check-in, culinary station setup, registration, and real-time troubleshooting, • Work collaboratively across event and culinary teams onsite, stepping into operational needs as they arise to ensure successful event execution, • Support post-event closeout including vendor reconciliation, invoices, reimbursements, expense tracking, recap materials, and other post-event deliverables Skills + Qualifications Needed: · 3+ years coordinating meetings, Festivals, experiential events, or other live events · 3+ years managing vendor, talent, client, or partner relationships • Experience in the food and beverage industry, with exposure to culinary events or hospitality operations, strongly preferred, • Demonstrated understanding of live event production, including vendors, rentals, floorplans, timelines, load-in/load-out, and onsite operations, • Experience working with chefs, culinary talent, menus, kitchen equipment, food service operations, or culinary event production strongly preferred, • Strong project management skills with the ability to manage multiple projects, workstreams, deadlines, and stakeholders simultaneously, • Self-starter with a strong sense of initiative, accountability, and follow-through, • Excellent interpersonal and communication skills with a high level of professionalism, • Ability to adapt quickly and problem-solve in fast-paced, live event environments, • Experience with project management principles and tools; familiarity with Monday.com, Canva or similar platforms preferred, • Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint, Outlook) for tracking, reporting, and communication · Office administration and operations experience · Knowledge and passion for the independent food and beverage industry a plus · Flexibility to travel throughout the year (up to 20% including some nights and weekends) · Must be able to lift, carry, and move up to 50 lbs and remain on feet for extended periods during live event production · Education: Associates Degree required, Bachelor’s degree is a plus. About the a21 Family: Based in Miami and New York City, a21 is a modern agency that specializes in Corporate Sponsorship Sales and Activation, Event Management, Strategic Marketing and Corporate Consulting. Our unique and creative approach with a results-driven framework makes us one of the top event marketing agencies in the U.S. As part of our team you will have access to benefits such as: · Outstanding Health + Dental benefits · Competitive PTO plan · Hybrid remote/on-site work plan · 401k and More! a21 provides equal employment opportunities (EEO) to all employees and qualified applicants for employment without regard to race, color, religion, gender, gender identity or expression, ancestry, sexual orientation, national origin, age, handicap, disability, marital status, or status as a veteran. a21 complies with all applicable laws.

OWN THE GUEST EXPERIENCE. BUILD THE TEAM. DRIVE THE SHIFT. ABOUT FRESH KITCHEN Fresh Kitchen is redefining what “fast food” can be: real food, made from scratch, with ingredients and standards you can feel good about. That means 100% pure olive oil (no seed oils), hand-cut veggies, antibiotic- & hormone-free meats, responsibly sourced seafood and 100% gluten-free recipes. We call it Good Food Forever. Our vision is big: 100 remarkable restaurants by 2034. We’re building a brand that’s as serious about people and culture as we are about food quality and performance, and we’re looking for leaders who want to build something that lasts. This role will support our upcoming Lakewood Ranch location that will open in Q1 of 2027. The person hired will train/work in another store until the official opening. THE ROLE As a Restaurant Operations Manager you are the primary leader of the front-of-house/ general operations experience and accountable for: • Guest Experience (hospitality, speed, cleanliness, energy, recovery), • Shift Execution (shift leadership, order flow, accuracy, coordination), • Digital + Off-Premise (online orders, pickup experience, catering support), • People + Culture (coaching, accountability, engagement, bench strength), • FOH Labor + Deployment (smart schedules, right people in the right places) You’re not a “stand in the corner and supervise” manager. You’re visible, hands-on, and coaching in real time. You are a hospitality trend setter and make sure guests feel welcomed, cared for, and excited to come back. You report to the Managing Partner and partner closely with the Culinary Operations Manager to keep FOH and BOH aligned, especially during peak volume and high online ordering/catering demand. WHAT GREAT LOOKS LIKE You own the full guest journey, entry to exit, and you make it feel fast, friendly, and on brand. • Flow, friendliness, speed, cleanliness, and energy are consistently strong, • Dining room, beverage station, expo, entry, and pickup areas stay guest-ready all shift, • Peak periods feel controlled: you set the pace, direct traffic, and protect hospitality, • Guest issues are handled with empathy + urgency + ownership (fix it fast, make it right), • Guest feedback becomes coaching, recognition, and visible improvement, • The environment is clean, welcoming, and consistent (presentation, signage, vibe) You Build a High Performing FOH Team. You build a connected culture through real-time leadership, standards stay high and the team stays connected. • Hiring, onboarding, and training are strong in partnership with the Managing Partner, • Bench strength is growing - you identify potential and develop future leaders, • Accountability + positivity + urgency show up consistently You treat online ordering and pickup as part of our experience - not a side task. • Online orders are accurate, fast, and consistent with the in-store experience, • Pickup flow is smooth and organized, • You balance digital + in-store volume to protect quality, speed, and the guest experience, • You use feedback trends to tighten execution and elevate the team, • Catering/large orders get proactive communication and clean handoffs You run shifts with confidence, keep standards tight, and look to improve efficiencies. • You can run a shift independently, calm, clear, and in control, • You are deeply connected to our food and know how to spot issues and make food calls, • Schedules and deployment set the team up to win (right people, right places, right pace), • Food safety, cleanliness, and brand standards are met every day, • FOH and BOH stay aligned through tight handoffs and clear communication during peak, • You spot bottlenecks (speed of service, layout, order flow) and drive improvements OUR LEADERSHIP VIBE • High standards + high heart. You lead with care and accountability through our values., • Coach in the moment and remain calm under pressure., • You care about the details. You protect the brand through consistent execution., • You bring pace and positivity. The team learns from you. RECIPE FOR SUCCESS • 4+ years management experience in a high-volume restaurant environment, • Strong Restaurant/ Operational leadership with a real passion for hospitality and food, • Willingness to Learn our Kitchen: Strong food palate and confidence making food calls/coaching on quality as needed, • Experience in a food-focused operation with high standards, • Proven ability to coach, develop, and hold teams accountable, • Comfortable leading in a fast-paced, high-energy environment, • Strong communication and problem-solving skills, • Ability to work a flexible schedule (nights, weekends, holidays), • ServSafe certified (or willingness to obtain), • Must pass background check Physical Requirements: must be able to stand/walk 8–10 hours per shift and work in varying temperatures. WHY PEOPLE STAY • REALLY GOOD COMPENSATION | Salary ranges from $65k-$75k, • BENEFITS | Affordable Group health, vision and dental Plans + a 401(k) match, • A REAL CAREER PATH | People development is intentional - we invest in leaders who want to grow with us, • FREE FOOD | Your FK meals are on us, • CULTURE | Values driven company that is good to people, • HOLLA-DAYS | Closed for 9 holidays, so you can enjoy time with family and friends, • WORK-LIFE BALANCE | Progressive PTO + balanced schedules, including our commitment to not exceed a 50-hour workweek., • A VIBEY BRAND | Food you’re proud to serve and a brand you feel good to rep

Burger King is seeking a Cook I (Food & Beverage) team member to prepare food items, maintain kitchen operations, and ensure food quality and safety standards are met. Cooks are responsible for preparing menu items such as burgers, chicken sandwiches, fries, and breakfast items according to company recipes and procedures. Employees operate grills, fryers, and other kitchen equipment, assemble food orders, restock kitchen inventory, clean kitchen stations, and maintain food safety and sanitation standards. This position typically pays $14 to $18 per hour, with opportunities for overtime pay, night shift pay differential, holiday pay, and performance-based raises depending on location and experience. Cooks are responsible for preparing food quickly and accurately, monitoring food quality, maintaining proper food temperatures, stocking kitchen ingredients, cleaning kitchen equipment and workstations, assisting with deliveries, and following company food safety and sanitation procedures. Employees must work efficiently during busy periods and communicate with team members to ensure orders are completed on time. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, and opportunities for advancement into Shift Leader, Kitchen Supervisor, or Assistant Manager roles. Some locations may also offer performance bonuses or referral bonuses.

Burger King is seeking Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Team Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift differential, and performance-based raises depending on location and experience. Team Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, and opportunities for advancement into Shift Leader, Assistant Manager, or Restaurant Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

McDonald’s is seeking Crew Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Crew Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift pay differential, and performance-based raises depending on location and experience. Crew Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, tuition assistance programs, and opportunities for advancement into Shift Manager or Department Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

Job Description JOB PURPOSE: Housekeeping is what gives hotels the ‘wow’ factor. It’s the moment that guests walk into the hotel and are impressed, then enter their bedrooms and think ‘wow, this looks wonderful’. To deliver a great guest experience – a Room Attendant will clean and service guest rooms so everything is spotless and prepared for guests. DUTIES and RESPONSIBILITIES: • Clean and service assigned rooms or areas according to established standards and procedures including making beds, dusting, vacuuming, cleaning and sanitizing bathrooms, removing trash/rubbish, etc. May include cleaning of kitchen area, room refrigerator, coffee/tea maker, cups,glasses, silverware, etc., • Wear safety protection equipment as provided in line with department regulations and any local legislative requirements, • Handle and store chemicals in line with hotel regulations and any local legislative requirements, • Greet and acknowledge guests, • Notify supervisor when service is complete so rooms may be sold or occupied. Report any room unable to be serviced to supervisor according to established procedures, • Report to supervisor needed repairs or unsafe conditions, • Follow established safety procedures at all times. Immediately report any health and safety incident, security breaches, concerns or suspicious behavior to the supervisor or manager on duty, • Respond to guest complaints, special requests and take action to ensure guest satisfaction, • Monitor and control supplies and amenities, and minimize waste within all areas of housekeeping, • Report, turn in, and/or log all lost and found items according to established procedures, • Work as part of a team and communicate with other departments as per hotel procedures to ensure excellent quality and service, • Regularly assist with deep cleaning projects, • May have turndown duties, • May assist with other duties as assigned QUALIFICATIONS and REQUIREMENTS: Basic reading, writing, and math skills Carrying or lifting items weighing up to 50 pounds / 23 kilograms and ability to push/pull medium to large weights/objects • Frequently standing up and moving about the facility, • Frequently handling objects and equipment to maintain the facility, • Frequently bending, stooping, and kneeling, • Able to work alone as well as being a team member OTHER: • Communication skills used frequently when interacting with guests and employees, • Basic reading, writing, and math abilities are used often when reading room assignments, completing checklists, replacing room linens and amenities, • Have the ability to work a flexible schedule including nights, weekends and/or holidays 3pm-11pm Shift Must be available for flexible schedule

Job Description We are seeking a reliable, skilled, and detail-oriented Line Cook to join our culinary team. The ideal candidate is passionate about food, works well in a fast-paced environment, and is committed to maintaining high standards of quality, cleanliness, and consistency. Responsibilities • Prepare and cook menu items according to recipes, portion standards, and presentation guidelines., • Set up and stock assigned station with all necessary ingredients, tools, and equipment before service., • Maintain a clean, organized, and sanitary workstation throughout each shift., • Follow all food-safety, sanitation, and temperature-control procedures., • Ensure food is prepared and served in a timely manner during service., • Communicate effectively with chefs, kitchen team members, and front-of-house staff., • Assist with receiving, storing, rotating, and labeling food products using FIFO standards., • Monitor product quality and notify the Chef or Kitchen Manager of shortages, waste, or equipment concerns., • Support fellow team members and assist in other kitchen areas as operationally needed., • Follow all company policies, uniform standards, and kitchen procedures. Qualifications • Previous experience as a Line Cook, Prep Cook, or Cook preferred., • Knowledge of food preparation techniques and kitchen equipment., • Understanding of food safety and sanitation practices., • Ability to work efficiently under pressure in a high-volume environment., • Strong attention to detail, organization, and teamwork., • Flexible availability, including weekends, holidays, and evening shifts as needed., • Ability to stand for extended periods and lift up to 50 pounds. Compensation Compensation will be based on experience and qualifications.

Job Description La Juanita Empanadas is a new Argentine take-out concept opening in Miami Beach. Our focus is simple: high-quality empanadas made fresh every day. We are looking for a Kitchen Assistant to join our opening team. Responsibilities Bake and fry empanadas Assist with preparation of fillings and ingredients Pack orders for customers and delivery Maintain a clean and organized kitchen Follow food safety and hygiene standards Assist the kitchen manager with daily tasks Requirements Ability to work in a fast-paced kitchen Responsible and punctual Team player with good attitude Kitchen experience is a plus but not required Location: Miami Beach Schedule: Full-time. Rotative between 11-17hs and 17-23hs Pay: $17/hr If you are interested in being part of a new concept and growing with our team, we would love to meet you. \nCompany Description La Juanita is a modern Argentine empanada spot in Miami Beach, serving fresh, handmade empanadas with bold flavors. La Juanita is a modern Argentine empanada spot in Miami Beach, serving fresh, handmade empanadas with bold flavors.

Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Line Cook is responsible for preparing food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all food products according to the prescribed methods, including cleaning and cutting the ingredients and cooking -Ensures all materials and supplies are available -Sets up assigned station according to established guidelines and requirements to ensure guest experience -Ensures that all foods are prepared according to established recipes and plating guidelines -Executes designated station without support under normal conditions -Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level -Follows all company HACCP documentation and procedures throughout daily shifts -Responsible for daily requisition of non-food and food products -Maintains safety standards while using knives and other food preparation equipment -Restocks and/or breaks down workstation at the conclusion of the shift -Stocks all stations as directed and cleans/closes all stations as directed -Always ensures organization and cleanliness of all station areas -Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift -Maintains high-level of knowledge regarding the company’s products and SOP’s -Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns -Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency -Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management -Adheres to all company policies and procedures as established in the Staff Member Handbook Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -Good written and verbal communication skills -Ability to interact professionally with other departments and outside contacts -Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision -Good judgment and decision-making abilities Educational and/or Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers, kitchen personnel Physical Ability -Be able to work in a standing position for long periods of time (up to 10 hours) -Must be able to spend 100% of working time standing, walking, and reaching -Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position -Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps -Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently -Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus -Frequently required to wash hands and/or wear gloves Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

We are currently looking for a sous chef to join our kitchen team. You should have at least 1-2 years of experience as a sous chef/manager in a real kitchen.

Job DescriptionBenefits: • Free uniforms, • Health insurance, • Paid time off, • Parental leave, • Profit sharing, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Chef de Cuisine Job Description You are a detailed oriented, highly organized leader; are driven to deliver results, and are known for your commitment to excellence and quality. You are dependable, self-reliant and passionate about good food and delivering exceptional customer service. You possess strong organizational and prioritization skills that will provide the foundation for success; while your professional dedication and a team-oriented attitude will assure the highest levels of service and quality. You are driven to assure the delivery of an Exceptional Hospitality Experience. You provide clear direction to those supervise. As a successful manager, you understand the importance of your accountabilities and assuring the established standards and procedures are followed. You set the example for your team with your consistency, focus on process, and commitment to assuring safety and compliance. You have a high attention to detail and take pride in the achievements and performance of your team. You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills. You are very good at identifying problems before they happen and taking action; subordinates feel comfortable coming to you for direction. You calmly apply your experience and people skills to the situation to deliver actionable, quality direction. You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance. You have a proven track record as a high performer, assuring all the components of the kitchen operations work efficiently and effectively; delivering an exceptional end product. You should have experience in a kitchen environment; assuring the quality and presentation of food, scheduling, inventory and purchasing. You are proficient at and understand the importance of controlling food cost and labor to run a successful operation. Job Requirement You are self-drive with a strong work ethic and work well with minimum supervision. At least (3) years' experience managing a high-volume kitchen is a must.

We are seeking an exceptional full-time private chef with a specialty in Asian cuisine — particularly Chinese, Vietnamese, and Korean cuisine — to join a warm, fully staffed private residence in Surfside, Miami. This role is ideal for a culinary professional who brings creativity, precision, and a deep understanding of Asian cooking within a luxury private household setting. The chef will work collaboratively alongside another chef as part of a highly organized household team. The typical schedule is 3.5 days on / 3.5 days off, preparing daily lunch and dinner service for two principals, with occasional dinner parties and events for 6–12 guests. The principals generally entertain once a week. The principals are respectful and health-conscious, with a strong appreciation for fresh, high-quality ingredients, consistency, and approachable meals. The chef will work closely with the domestic team comprised of chief of staff, estate manager, kitchen helper, assistants, and housekeeping to ensure seamless service and an exceptional dining experience. • Plan, prepare, and execute daily meals with a focus on Asian cuisines, including Chinese, Vietnamese, Korean, and other regional specialties, • Create balanced, health-conscious menus tailored to principals' preferences and dietary needs, • Source high-quality, fresh ingredients; manage grocery shopping and pantry organization, • Prepare daily breakfast, lunch, and dinner, with occasional meal prep for travel or extended family needs, • Execute both simple everyday meals and elevated, restaurant-quality dishes when required, • Maintain a clean, organized, and fully compliant kitchen environment at all times, • Manage kitchen inventory, including specialty Asian ingredients, sauces, spices, and staples, • Accommodate occasional dinner parties, entertaining, or private events as needed, • Collaborate with estate manager and household staff to coordinate timing and service flow, • Ensure food presentation is of the highest standard, with attention to detail and consistency, • Maintain strict confidentiality and professionalism at all times, • Be flexible and responsive to changing household schedules and requests, • Minimum 5+ years of experience as a private chef or executive chef, preferably within private households or high-end hospitality, • Strong expertise in Asian cuisines, with the ability to execute authentic and modern interpretations, • Experience with health-focused, clean, and nutritionally balanced cooking, • Excellent organizational and time-management skills, • Ability to work independently while integrating into a private household team, • Strong communication skills and a calm, professional demeanor, • Knowledge of kitchen safety, sanitation standards, and private service etiquette, • Flexible, discreet, and service-oriented mindset, • Legal authorization to work in the U.S., • Compensation DOE, • Full benefits package, • Opportunity to work in a respectful, well-managed, and long-term private household environment

A private family is seeking an experienced Housekeeper/House Manager to help care for and maintain their 3,500-square-foot single-family home in Key Biscayne. The household includes a couple, their son who resides at home full-time, a daughter who is away at college, and two friendly Labradoodles. The family resides in Key Biscayne approximately six (6) months each year, generally from November through May, and spends the remaining months at their primary residence in the Northeast. During the months the family is in residence, the position will focus on providing weekly housekeeping and household support. While the family is away, the candidate will continue to clean and maintain the residence, conduct regular property inspections, coordinate vendors and maintenance appointments, and ensure the home is prepared for the family's return. This is an excellent long-term opportunity for someone seeking a stable, year-round position with a private family. Schedule This is a flexible, year-round position requiring a minimum commitment of two (2) to three (3) days per week. The family anticipates approximately 16–24 hours per week, depending on their needs. For the right candidate, they are open to guaranteeing year-round compensation, providing long-term stability and consistent employment. Responsibilities Housekeeping • Perform detailed cleaning of the residence., • Dust, vacuum, mop, and sanitize all living areas., • Clean bathrooms, kitchen, bedrooms, and common areas., • Change bed linens and make beds., • Laundry and ironing as needed., • Maintain organization throughout the home., • Ensure the residence remains clean, organized, and guest-ready at all times., • Continue routine housekeeping while the family is away to maintain the home in excellent condition. House Management • Conduct regular inspections of the property during the family's absence., • Monitor the condition of the home and promptly report any issues., • Coordinate and oversee vendors, contractors, and maintenance appointments., • Bring in mail and deliveries., • Maintain household inventory and stock household essentials prior to the family's arrival., • Ensure the residence is prepared before each return to Key Biscayne., • Serve as the family's local point of contact for the property while they are out of state. Optional Pet Care (Preferred, Not Required) • Occasional pet sitting for the family's two friendly Labradoodles during short trips when the family travels from Miami. Candidate Requirements • Previous experience as a Housekeeper, House Manager, or Estate Caretaker in a private residence., • Exceptional housekeeping skills with a keen eye for detail., • Experience managing and maintaining a private residence independently., • Highly organized, proactive, and able to work with minimal supervision., • Strong communication and problem-solving skills., • Experience coordinating vendors and service providers., • Trustworthy, dependable, and highly discreet., • Seeking a long-term, year-round commitment. Compensation • $45.00–$50.00 per hour, based on experience., • Flexible part-time, year-round position., • The family is open to guaranteeing year-round compensation, • Additional compensation available for optional pet sitting, if applicable.

Job Description The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Job Responsibilities • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure About Aramark Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented—and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. • Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation, • Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil), • Help teammates improve food execution through real-time feedback, • Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly, • Be the advocate for food quality on shift, spotting issues early and fixing them fast, • Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence, • Love being in the kitchen and take pride in food quality, consistency, and clean execution, • Want leadership responsibility without full people management, • Enjoy training peers and getting them excited about new menu launches, • Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome), • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Team Member Merch Shop - earn and buy custom Sweetgreen gear *Depending on eligibility • Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member., • Comfortable working on your feet, • Maintain attention to detail and environmental awareness during operations, • Use touch to assess quality and complete detail-oriented tasks, • Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Food safety knowledge (Food Handler or ServSafe certification), • Able to follow food safety, cleanliness, and quality standards, • Must be available to work a minimum of 30 hours per week, • Must be 18 years of age or older, • Must be authorized to work in the United States Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE. To request an accommodation as permitted by law, click here.

Chicken Guy! is the proud creation of celebrity chef, Guy Fieri and restauranteur, Robert Earl. If you love preparing and serving delicious food, and having fun and delighting guests while doing it, come join our team! Chicken Guy! is an exciting and fast growing restaurant concept that brings the great flavors developed by Guy Fieri to the quick service arena and is designed to delight every guest. Great team members are at the core of our success……so come join us! Start or continue your restaurant career with Chicken Guy! where you can work with us as a way to earn some extra cash or grow your career with us as we build new locations. It's entirely up to you…..Apply now! The Dishwasher contributes to the success of the restaurant by supporting the guests and team members. The Dishwasher's responsibility is to clean all equipment and wares used for the operation of the restaurant and maintain a clean and organized dish area and dining room area. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The following list is not inclusive of additional responsibilities that may be requested by the manager. • Clean all kitchen and service wares., • Set up, maintain, clean and organize the dish area., • Operate the dish machine in a safe and efficient manner, • Assist with the cleaning and maintenance of the kitchen., • Keep storage areas for all service and cooking equipment clean and organized., • Keep the janitorial area clean and organized., • Maintain the proper levels for temperature and chemicals in the dish machine to ensure health code and sanitation standards are being met., • Empty trash from the dish room and place in dumpster., • Maintain the dumpster area and clean, sanitize and place fresh liners in garbage cans., • Clean, stock and maintain the dish area throughout the shift., • Maintain all walkways inside and outside., • Follow all safety and sanitation policies., • Other duties as assigned by the manager., • Wipe tables and seats with dampened cloths and replace dirty tablecloths., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning., • Clean up spilled food, drink and broken dishes, and remove empty bottles and trash., • Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate guest service., • Maintain adequate supplies of items, • Stock cabinets and serving areas with condiments, and refill condiment containers as necessary., • Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters., • Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors., • Bus and set tables with speed and efficiency. If you have excellent interpersonal skills and the ability and willingness to smile and interact in a genuinely energetic and warm manner towards guests and co-workers, this could be the job for you. It would be great if you have experience in a hospitality or a similar restaurant environment, but if you have a great approach to your work and to others and work hard, we'll train you on the rest! You must also love to provide great service and a quality experience in a high energy and fast-paced environment as part of a team. In return for this, you will become part of an amazing brand. Earl Enterprises® builds on its past successes in defining ambitious goals for the future. Earl Enterprises® bring together the power of people, services and creative genius to build innovative sustainable companies that guests can enjoy today and in the future through our diversified brand portfolio. Earl Enterprises® is growing as a leader in the field of entertainment, leisure, tourism, hotel, and restaurant consultant services. Come join us onward and upward. Our concepts include Planet Hollywood, Buca di Beppo, Earl of Sandwich, Chicken Guy, Collide.com, Seaside on the Pier, Mixology, Café Hollywood and Bertucci's.

Honoring a celebrated legacy while shaping a bold new global chapter. In every location, Delano nurtures a refined spirit of community, welcoming the world's most curious, creative and well-traveled. Under the general guidance of the Outlet General Manager, the Server Assistant is responsible for supporting Head Servers and Servers by keeping the dining area clean, stocked and running smoothly, so guests. • Clear and reset tables by removing used plates, glassware, and utensils, then wiping and re-setting with clean tableware and condiments., • Run food and beverages from the kitchen or bar to guests' tables, ensuring items go to the correct guests., • Refill water and other non-alcoholic beverages and assist with bread or complimentary items as directed by the server., • Guest support, • Greet guests warmly when appropriate and respond to simple requests, such as extra napkins, cutlery, or condiments., • Alert the server or a supervisor promptly if guests express complaints or special concerns., • Station and cleanliness duties, • Keep server stations stocked with plates, glassware, cutlery, napkins, and other service items to support fast, efficient service., • Assist with general cleaning tasks such as polishing glassware and silverware, removing trash, and following opening/closing side work checklists., • Ability to work in a fast-paced environment, carry multiple items, and stay organized during busy service., • Good communication and teamwork skills, with a professional, guest-focused attitude., • Monitor guest satisfaction, respond to requests, and handle basic complaints or issues professionally., • Maintain cleanliness and organization of service areas, including clearing dishes, wiping/disinfecting tables., • Set up, restock, and break down service stations, including napkins, menus, condiments, and service supplies., • Strong customer service and communication skills with a friendly and professional demeanor., • Ability to multitask in a fast-paced outdoor environment and work well in a team., • Physically able to carry trays, walk on sand and wet surfaces, and lift around 20–25 lbs as needed. Requires flexible availability including weekends, holidays, and peak seasons or resort high periods. • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service. All your information will be kept confidential according to EEO guidelines.

Join the Plum Market Team - Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we'd love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion - Learn about great food while advancing your skills and knowledge. Comprehensive Training - We invest in our Team Members with exceptional training programs. Competitive Holiday Pay - Earn time and a half for working on five federally recognized holidays: New Year's Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities - As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package - Medical, dental, and vision coverage for you and your family. 401(k) with Company Match - Available after just six months. Team Member Discounts - Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace - it's a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Chef de Cuisine - Prepared Foods Team Leader is responsible for leading all aspects of the Prepared Foods Department, including Front of House, Back of House, and Catering operations. This role ensures the highest level of Customer Service, food quality, cleanliness, and team performance. The Chef de Cuisine oversees production, inventory, ordering, labor, margin control, and team development. This role serves as the culinary and operational leader, driving consistency, creativity, and excellence across all Prepared Foods offerings. Who you are: You are passionate about high-quality food and Plum Market's focus on natural, organic, and locally sourced ingredients. You lead by example and inspire others through your dedication, work ethic, and culinary standards. You are confident in your ability to manage FOH, BOH, and Catering operations simultaneously. You are detail-oriented, organized, and proactive in solving challenges. You cultivate a positive, inclusive work environment that encourages learning and accountability. You are service-focused and solution-driven, with strong interpersonal and leadership skills. What you will bring: Prior leadership experience in culinary management, preferably in retail, foodservice, or hospitality. Strong working knowledge of food safety, sanitation, and proper labeling and rotation practices. Hands-on culinary experience and proficiency in kitchen operations. ServSafe Manager Certification preferred. Strong organizational and multitasking abilities; calm under pressure. Excellent written and verbal communication skills. Proficiency in Microsoft Office (Excel, Word, Outlook). Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Lead all operations of the Prepared Foods Department, including daily production, merchandising, and Customer engagement. Collaborate with FOH, BOH, and Catering teams to create a cohesive and efficient workflow. Set clear expectations and provide actionable feedback to help Team Members grow and succeed. Oversee all aspects of team hiring, onboarding, training, development, and scheduling. Ensure proper rotation, labeling, storage, and sanitation standards are followed at all times. Maintain department margins, control labor costs, and monitor ordering and inventory accuracy. Write and manage labor schedules that support production needs and guest demand. Handle Customer and Team Member concerns in a professional and thoughtful manner. Partner with Store Leadership on performance issues, progressive discipline, and annual reviews. Work a flexible schedule, including varied shifts, to meet the needs of the team and department. PI40f447c160ff-5864

Event Services Manager Job Reference Number: 43373 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: CCG Miami (off prem catering) We are looking to add an experienced, motivated event manager to our Constellation Culinary Group team in Miami, FL. ROLE & ESSENTIAL FUNCTIONS: The Event Producer is responsible to work in partnership with the Director of Catering, Sales Managers as well as the General Manager to enable the execution of private events. The EP plays a critical role in ensuring that events are successful and exceed client and guests’ expectations. The EPs’ role involves a range of responsibilities including planning, budgeting, vendor management, on-site event management and post event analysis. • The Event producer oversees the logistics of the event with the end client working through all event logistics -from operations to breakdown, • Lead pre-event briefings and oversee execution throughout the event—not just setup and breakdown. Ensure staffing, food presentation, service and timing meet company standards., • Develop supervisor Packet and all event paperwork - produce concise information and directions for on-site event staff., • Liaison with third party vendors, as necessary, to manage all event rentals or services related to event., • Event Producer is responsible for BEO development which includes ownership of event, after sales handoff, • Serve as the Primary Point of Contact for client, venue and vendors during the event set-up and breakdown., • Communicate effectively with the sales, culinary, warehouse and captains from staffing department to communicate all stakeholders needs., • Identifies potential risks or challenges associated with the event and develop contingency plans to mitigate them. This involves developing emergency plans and anticipating any possible scenarios that could impact the events success., • Coordinate with Staffing on positions, schedules, setup and breakdown coverage; brief captains and monitor labor hour to ensure event success, • The EP must have excellent verbal and written communication skills to liaise with clients, vendors, and team members., • Coordinate with various vendors and suppliers to ensure that everything required for the event is available and fully operational. o Ensure that the captain is equipped to receive out-sourced equipment and inventory it prior to the event and to ensure that all equipment is returned as delivered. • Responsible for conducting a post -event analysis, gathering feedback from stakeholders, analyzing data and identifying the areas for improvement., • Create floor plans, production timelines and service schedules. Confirm venue access, loading requirements, kitchen capabilities, power, storage and all setup and breakdown arrangements., • Client management, post turn over – client point person in all production related conversations, attend walk throughs, lead operations for tastings, communicate any logistical needs for events, timelines,, • EP must stay updated with industry trends, new technologies and best practices, to deliver events that meet the client’s expectations and exceed the competition., • All other responsibilities and duties assigned by the Director of Catering or General Manager, • Monitors the effective resolution of guest issues that arise through the event execution process, by creating mechanisms to channel issues to property leadership and/or other stakeholders, with appropriate follow up with outcome and resolution., • Identify operational problems that impact the effectiveness of overall execution and work closely with DOS, and/or appropriate Departments on solutions, as directed. Financial Performance • Ensure that unit level budgeted goals are met or exceeded., • Creatively find ways to stay within the designated budget per event, while meeting the stakeholders needs., • Collect and submit all appropriate invoices, to ensure they are paid in a timely matter Technical Knowledge The EP must possess a working knowledge of the systems used within the company. The EP must be proficient in the following • Knowledge of Microsoft Office Suite– inclusive of Word, Power Point, Excel, and Outlook, • Event Opening & closing procedures, • Food and beverage knowledge, • Travel as necessary to different properties and venues, as business needs arise Must-haves: • _Bachelor’s Degree preferred, • 2+ years of experience in event planning, sales, or event management, • Ability to manage events from conception to execution, multitask and manage multiple events concurrently, • Professional and Effective client communication with all levels of event stakeholders: C – suite to internal ops departments, • Excellent time management skills to meet deadlines, manage priorities and adapt to last-minute changes., • Hardworking nature, hands-on approach, and a passion for the business, • Ability to quickly pivot and remain calm in a fast paced environment, • Able to work a flexible schedule to accommodate business levels. Nice-to-haves: • Bachelor’s Degree in Management $75,000 - $80,000 • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description DIETARY MANAGER NEED - FULL TIME OVERVIEW: The Dietary Manager will prepare dining rooms and tables, provide meal service to residents and maintain cleanliness and sanitation of dining and kitchen areas. RESPONSIBILITIES: • Conduct routine patient nutritional screening with includes food/fluid intake information and obtaining resident/patient food preferences., • Perform necessary nutritional screens for dietitian and calculate nutritive intake within the scope of practice., • Identify nutrition concerns and make appropriate referrals., • Implement diet plans and physician’s diet orders using appropriate modifications, • Utilize standard nutrition procedures, • Document nutritional screen data in medical record, review intake records, do visual meal rounds and document food intake, • Participate in patient/resident care conferences and provide patient/residents with basic nutritional education, • Specify standards and procedures for food preparation, • Continuously improve care and service, • Supervise preparation and serving of modified consistency and therapeutic diets and supplemental feedings, • Manage sanitary foodservice environment by protecting food in all phases of preparation, handling and service, cooling, storage and transportation, • Purchase, receive and store food following established sanitation and quality guidelines, • Purchase, store and ensure safe use of chemicals and cleaning agents, • Manage equipment and maintenance of equipment, • Develop work schedules, cleaning schedules and prepare work assignments, • Prepare, plan and conduct departmental meetings and in-service programs, • Interview, hire and train new employees as well as conducting employee evaluations., • Operate within annual budget parameters QUALIFICATIONS: • Healthcare experience preferred in a Long Term Care setting, • Must possess Certified Dietary Manager (CDM), Certified Food Protection Professional (CDM®, CFPP) certifications Experience in food orders, sanitation, budgeting and nutritional assessments Health Insurance PTO/Vacation/Sick/Holiday

Job DescriptionCompany Description We are looking for a Steward to join the Delano Miami Beach. Delano Miami Beach fuses historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach acts as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Stewarding Manager, the Steward supports the seamless running of the kitchen, by maintaining the cleanliness of the kitchen, dishes, utensils, and equipment. YOUR KEY RESPONSIBILITIES: • Obtains service area assignments at the beginning of each shift, • Ensure that all cooking utensils and equipment are clean, dry, and correctly stored in the designated areas, • Ensure that kitchen work areas are kept clean and tidy, this may include sweeping, mopping, trash removal and other functions as requested by the manager, • Ensure that the correct chemicals are used as part of your duties as dishwasher, • Maintain a clean work area, • Ability to work under demanding an strenuous situations, • Comply with all Health and Safety functions, • Any other reasonable duties as assigned by the supervisor or manager, • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional serviceQualifications, • Prefer a minimum of six months of previous janitorial, stewarding, cleaning or warehouse experience preferred, • Must be at least 18 years of age or older, • High School Diploma or equivalent preferred, • Must have an exceptional personality and hospitality driven attitude, • Possess a gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast-paced environment and have a high level attention to detail, • Maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Must be able to stand or walk a minimum eight-hour shift., • Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must have excellent communication skills and be able to read, write, speak and understand English., • Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description AN ICON EVOLVED Honoring a celebrated legacy while shaping a bold new global chapter. In every location, Delano nurtures a refined spirit of community, welcoming the world’s most curious, creative and well-traveled. Job Description JOB OVERVIEW: Under the guidance of the Restaurant Manager, the Lead Server is responsible for supervising the front-of-house service team, ensuring the delivery of exceptional guest service and smooth daily operations within the restaurant. The Head Server leads by example, maintains brand standards, and fosters a positive team environment focused on hospitality excellence. This role also collaborates closely with other departments to ensure seamless guest experiences and operational efficiency. YOUR KEY RESPONSIBILITIES: • Lead and manage the front -of-house service team to deliver exceptional guest service and ensure smooth daily restaurant operations., • Maintain the highest standards of hospitality and ensure consistency with brand and restaurant service standards., • Oversee scheduling, training, and performance management of servers to develop a skilled and motivated team., • Collaborate closely with kitchen and management teams to coordinate service flow and resolve any guest issues promptly and effectively., • Monitor guest feedback related to dining service and implement strategies for continuous improvement., • Support revenue management initiatives by maximizing table turnover and upselling menu and beverage items., • Ensure full compliance with health, safety, and restaurant policies and procedures., • Foster team engagement and growth through ongoing training, coaching, and mentorship., • Mentor and guide staff in teamwork, professionalism, and delivering consistent quality service., • Ensure all daily reports, service logs, and documentation are accurately completed., • Perform any other reasonable duties assigned by the Restaurant Manager to support operational excellence., • Any other reasonable duties as assigned by the supervisor or manager., • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Qualifications SPECIFIC JOB KNOWLEDGE & SKILLS: • High school diploma or equivalent required; Bachelor’s degree preferred., • Minimum 5 years of leadership experience in an upscale or luxury restaurant, hotel, or lifestyle brand., • Strong knowledge of front -of-house operations including guest service protocols, table management, and high-profile guest relations., • Proficient in restaurant POS systems and reservation management software., • Excellent verbal and written communication skills in English, with the ability to effectively interact with guests and team members. Ability to stand or walk for a minimum eight -hour shift in a fast-paced environment. • Highly observant, able to multitask, and respond quickly to dynamic situations while maintaining composure under pressure., • Physically able to twist, reach, bend, climb stairs, and carry or push objects weighing 20 lbs or more consistently., • Working knowledge of federal, state, and local laws related to employment, occupational safety, wage and hour regulations, and labor relations., • Strong organizational skills, attention to detail, and ability to enforce health and safety standards., • Demonstrated ability to coach, mentor, and develop a team in a collaborative and positive work environment., • Additional language ability preferred., • All team membersmust maintain a neat, clean and well-groomed appearance. Specificdepartment uniform guidelines and/or required articles of clothing will be explained to youby your supervisor Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Mr. C Coconut Grove is looking to hire a Pool Attendant who constantly attends to customers’ needs in a friendly, welcoming way while taking and delivering their orders quickly and accurately with excellent customer service. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A POOL ATTENDANT We are looking for a competent Pool Attendant to assist all guests at the Pool with their needs. You’ll be responsible for our customers’ experiences. Pool Attendant responsibilities include assisting guests with towels, and seating equipment and requests courteously and efficiently, according to hotel standards. Maintain the cleanliness and organization of all supplies, equipment, and work areas and ensure guest safety and enjoyment. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Provide friendly, courteous, and efficient service to all guests by making eye contact, smiling, and maintaining proper posture., • Listen and respond to inquiries using a positive, clear speaking voice., • Maintain extensive knowledge of the menu and offer suggestions of dishes in accordance to the guests’ preferences., • Able to safely transport hot and liquid items to and from the bar and kitchen areas., • Anticipate and service the guests’ needs before requests are made., • Follow proper time and attendance and uniform procedures., • Able to ascertain a guest’s satisfaction and handle any problems which may arise and inform a Manager of the problem and how it was resolved. REQUIREMENTS AND SKILLS: • Previous work experience as a Pool/Beach Attendant, • Ability to understand guests' service needs., • Ability to focus attention on details., • Ability to perform job functions in an outdoor environment with exposure to sun, high temperatures, wind, and rain., • Ability to exert physical effort in transporting/handling equipment and supplies., • Ability to endure abundant physical movements throughout the work areas., • Basic mechanical skills, • Availability to work in shifts and flexible schedules (e.g. weekends and evenings), • High school diploma is a plus Grooming: All Employees must maintain a neat, clean and well-groomed appearance per Cipriani standards. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR 7dXcFsYjrK

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION OVERVIEW We are seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain assigned stations according to fine dining standards. This role ensures dishes are executed with precision, quality, and consistency. YOUR ROLE • Set up and organize the station according to restaurant standards, • Prepare all food items with precision, following recipes, portion controls, and presentation guidelines, • Restock and maintain station supplies throughout the shift, • Operate and maintain all kitchen equipment safely, • Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas, • Cover, date, and store prepared food items properly, • Follow closing protocols to ensure the kitchen is ready for the next service, • Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations, • Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques, • Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager REQUIREMENTS / QUALIFICATIONS • 2 years of proven experience as a Line Cook in a high-volume establishment, • Proficiency in English and Spanish, • Ability to follow precise directions and work cohesively within a team, • Ability to work efficiently under pressure in a high-paced fine dining environment, • Strong problem-solving, self-motivation, and organizational skills, • College or Culinary school degree preferred but not required, • Excellent knife skills and communication abilities The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity! Line cooks will enjoy a direct path to becoming sushi chef assistants and sushi chefs. Don't miss out! Job purpose Line Cooks are essential members of a sushi restaurant’s team. Line cooks are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Line Cooks at OMAKAI sushi are not only talented sushi chef assistants but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Line cooks must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • Abide by all federal, state, and local labor health and safety laws Qualifications • High school diploma or equivalent preferred but not required, • Three years of kitchen experience preferred but not required, • Japanese cuisine knowledge preferred but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure Working conditions Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule Experience level: • 1 year restaurant experienced preferred Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job Description Job Summary The Line/Prep Cook will be primarily responsible for preparing food that results in high quality of taste and appearance to satisfy guests and maximize food revenues. Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste. Job Specifications Qualifications • Ability to work as part of a dynamic team to consistently deliver a quality product., • Required to complete a Food Handlers Certification course., • Must be able to work well under pressure., • Must be able to stand for longer than 8 hours., • Must be able to speak, hear and see., • Must have English language skills to clearly communicate verbally with supervisors and co-workers and from time-time with our members and their guests., • Prior culinary experience and knowledge of hospitality industry dining is a plus., • Tolerance of all cultures, • Able to work a flexible schedule, including weekends and holidays., • Able to handle objects, reach with arms and hands, stand, sit, or walk for an extended period of time; Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, pull, bend, stoop, and perform upward reaching for an extended period of time. Job Duties Job Specific • Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards., • Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, • Operate and maintain all standard kitchen cooking equipment including, grill, fryer, flattop, and broiler., • Maintain cleanliness in assigned station and/or station., • Communicate with Executive Chef and service staff to maintain service efficiency and guest satisfaction., • Ensure product presentation, quality and cook time are in accordance with Clevelander standards., • Practice sanitary and safe food handling by properly following health department regulations., • Adapt food menu items to customers preferences., • Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications., • Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company asset., • Welcome and acknowledge all guests according to Grand Beach Hotel standards, anticipate and address guests` service needs, assist individuals with disabilities, and thank guests with genuine appreciation., • Speak with others using clear and professional language., • Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees., • Ensure adherence to quality expectations and standards., • Stand, sit, or walk for an extended period of time., • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance., • Consistently maintain a positive attitude., • Encourage a positive attitude among Team Members., • Anticipate needs, demonstrating sensitivity and responsiveness, ensuring complete satisfaction., • Perform all duties in a timely and professional manner., • Maintain behavior consistent with sexual harassment/hostile work environment policy dictated in the Team Member handbook., • Reports to work as scheduled, in proper uniform, in accordance with the company’s personal appearance standards., • Applies excellent guest relations skills when interacting with guests., • Observes hotel telephone etiquette, message, and call handling procedures., • Special projects and duties as assigned. General • Promotes and applies teamwork skills at all times., • Is polite, friendly, and helpful to guests, management and fellow Team Members., • Executes emergency procedures in accordance with hotel standards., • Complies with required safety regulations and procedures., • Attends appropriate hotel meetings and training sessions., • Maintains cleanliness and excellent condition of equipment and work area., • Complies with hotel standards, policies and rules., • Recycles whenever possible., • Remains current with hotel information and changes, • Complies with hotel uniform and grooming standards.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours).

Job DescriptionAbout the Company At Flow, we’re reimagining what it means to live, work, and connect. More than just a real estate company, Flow is a brand, a technology platform, and an operations ecosystem spanning condominiums, hotels, multifamily residences, and office spaces. We’re building a new kind of living experience: one that’s flexible, connected, and designed to create genuine community and real value for the people who call Flow home. Our mission is oneness: prioritizing our residents and their experiences, and fostering connection with ourselves, their neighbors, and the natural world. By putting people at the center of everything we do, we’re creating vibrant, human-centered communities where life, work, creativity, and play all come together in one place. About the Role As a Prep Cook at Flow, you will have experience working with organic ingredients, fresh seasonal produce, and in farm-to-table kitchens focused on locally sourced menus. Your role is vital in in bringing our hospitality vision to life through thoughtfully prepared ingredients and a deep respect for the culinary process. With an eye for detail and a passion for quality, you will support our kitchen team in creating meals that nourish not just the body, but also a sense of connection and community. Whether it’s prepping for a busy brunch or helping to execute a sustainably sourced dinner service, you will drive your commitment to design, sustainability, and care in every dish. Responsibilities • Follow the prep list provided by the Head Chef or Kitchen Manager, completing all tasks in order and with care, • Label and stock ingredients clearly and in organized fashion, • Wash, chop, and sort fresh, seasonal produce and foods, • Clean and sanitize reusable cookware, prep tools, and work surfaces in alignment with eco-conscious kitchen practices, • Compost food scraps, sort recyclables, and responsibly dispose of waste to minimize environmental impact, • Maintain a clean, organized space while adhering to all health, safety, and food handling guidelines, • Monitor ingredient inventory and collaborate with the team to restock local, sustainable goods as neededIdeal Background, • Experience working with organic ingredients, fresh seasonal produce, and in farm-to-table kitchens focused on locally sourced menus, • Experience prepping meals by thoughtfully combining fresh, seasonal ingredients, • Ability to keep the cooking station and the kitchen clean, organized, and aligned with health and safety standards, • A strong sense of curiosity and willingness — take notes, ask questions, and communicate clearly to keep learning and growing, • Ability to stay organized and self-driven without constant direction, • Ability to work flexible hours, including weekends and holidays, especially during busy seasons, • Comfortable with the physical demands of the job — lifting up to 50 lbs and staying on your feet for long shifts, • Remain calm and focused under pressure — we value grace and grit, especially during peak hoursBenefits • Comprehensive benefits package (Medical / Dental / Vision / Disability / Life) • Paid time off and 13 paid holidays • 401(k) retirement plan • Healthcare and Dependent Care Flexible Spending Accounts (FSAs) • Access to HSA-compatible plans • Pre-tax commuter benefits • Employee Assistance Program (EAP), free therapy through SpringHealth, acupuncture, and other wellness offerings Flow is proud to be an equal opportunity workplace and hires regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity and/or expression, pregnancy, Veteran status any other characteristic protected by federal, state or local law. In addition, we provide reasonable accommodation for qualified individuals with disabilities. Benefits We take care of our people so they can do their best work. • Health and Wellness Comprehensive medical, dental, vision, disability, and life insurance and parental leave benefits. On-staff doctor, free therapy through SpringHealth, acupuncture, an Employee Assistance Program, and other wellness offerings., • Time Off PTO and paid holidays., • Financial 401(k) retirement plan, healthcare and dependent care FSAs, HSA-compatible plan options with annual employer HSA funding and pre-tax commuter benefits., • Life at Flow Weekly catered lunches, wellness classes and employee discounts on Flow hotel stays, grocer products, and merch. Flow is proud to be an equal opportunity workplace and hires regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity and/or expression, pregnancy, Veteran status any other characteristic protected by federal, state or local law. In addition, we provide reasonable accommodation for qualified individuals with disabilities. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionCompany Description We are looking for Room Service Attendant to join the re-opening of the famed Delano Miami Beach. Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Ennismore, in partnership with Cain International (the owners of Delano Miami Beach as well as partner in the Delano brand), are currently undertaking a significant renovation and redevelopment of the iconic Delano hotel. Job Description JOB OVERVIEW: Under the general guidance of the Room Service Manager, the Room Service Attendant is responsible for delivering a seamless in-room dining experience by taking orders, coordinating with the kitchen, maintaining brand standards, and delivering food and beverage orders to guest rooms in a timely professional, courteous manner. This role serves as a direct point of contact for guests, handling telephone orders with professionalism and accuracy while ensuring timely, polished, and discreet delivery of food and beverages to guest rooms. The ideal candidate demonstrates refined hospitality, attention to detail, and a genuine passion for personalized service. YOUR KEY RESPONSIBILITIES: • Answer in-room dining calls promptly and professionally, following brand service standards and proper telephone etiquette. -Accurately record guest food and beverage orders, confirm details, and input orders into the Point-of Sale (POS) system. • Communicate effectively with kitchen to ensure timely and accurate delivery of orders., • Deliver food and beverage orders promptly and professionally to guest rooms, ensuring accuracy and presentation meet hotel standards., • Restock room service equipment, supplies, and amenities as needed during and after shift., • Provide knowledgeable recommendations to guests on menu items, specials, and dietary accommodations., • Follow up on orders to ensure guest satisfaction and address any issues or special requests promptly, • Maintain an organized and clean work area, including menus, order sheets, including pantries and hallways., • Handle guest complaints and concerns courteously, escalating to supervisors when necessary., • Ensure all Room Service procedures align with hotel health, safety, and hygiene policies., • Maintain knowledge of menu offerings, ingredients, and potential allergens to confidently answer guest questionsand make recommendations., • Assist with order packing and tray setup during peak hours to support the service team., • Monitor inventory of supplies (menus, condiments, etc.) and notify manager of any shortages., • Any other reasonable duties as assigned by the supervisor or manager., • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual in the team to , on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.

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

Job Description The Restaurant Line Cook plays a vital role in preparing and cooking routine daily menu items while maintaining high standards of food safety and kitchen cleanliness. Reporting to the Kitchen Manager and working within a larger kitchen team, this position ensures efficient order execution and teamwork in a fast-paced environment. Familiarity with standard kitchen equipment and adherence to food safety protocols are essential for success. Responsibilities • Prepare and cook routine daily menu items consistently and efficiently, • Maintain cleanliness and organization of the kitchen work area, • Ensure strict compliance with food safety standards and regulations, • Coordinate effectively with kitchen staff and report to the Kitchen Manager, • Execute orders accurately and in a timely manner

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION OVERVIEW We are seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain assigned stations according to fine dining standards. This role ensures dishes are executed with precision, quality, and consistency. YOUR ROLE • Set up and organize the station according to restaurant standards, • Prepare all food items with precision, following recipes, portion controls, and presentation guidelines, • Restock and maintain station supplies throughout the shift, • Operate and maintain all kitchen equipment safely, • Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas, • Cover, date, and store prepared food items properly, • Follow closing protocols to ensure the kitchen is ready for the next service, • Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations, • Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques, • Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager REQUIREMENTS / QUALIFICATIONS • 2 years of proven experience as a Line Cook in a high-volume establishment, • Proficiency in English and Spanish, • Ability to follow precise directions and work cohesively within a team, • Ability to work efficiently under pressure in a high-paced fine dining environment, • Strong problem-solving, self-motivation, and organizational skills, • College or Culinary school degree preferred but not required, • Excellent knife skills and communication abilities The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION OVERVIEW We are seeking skilled, dependable, and detail-oriented prep cooks to support culinary execution in a high-volume luxury dining environment. This role is responsible for preparing ingredients, assisting with kitchen production, organizing deliveries, and supporting the culinary team in maintaining quality, consistency, and cleanliness. Prep Cooks play an essential role in ensuring all food preparation is completed efficiently and in accordance with brand standards, recipes, and food safety procedures. YOUR ROLE • As a prep cook, you will prepare a variety of food items, including meats, seafood, poultry, vegetables, and cold preparations, according to recipes and kitchen standards, • Culinary prep cooks set up and maintain prep stations in accordance with restaurant guidelines and daily production needs, • Assist with organizing and receiving morning deliveries, ensuring products are properly stored and rotated, • Support kitchen operations by restocking ingredients and supplies throughout the shift as needed are required skill as a prep cook, • Follow recipes, portion controls, and presentation specifications established by the culinary leadership team, • Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areas, • Prep cooks demonstrate proper use, care, and maintenance of all kitchen tools and equipment, • Perform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous Chef, • Store all food items correctly and in compliance with food safety and sanitation procedures, • Work collaboratively with culinary team members while remaining calm, efficient, and organized under pressure, • Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager, • This is not an exhaustive list of job responsibilities. REQUIREMENTS • 1–2 years of prep cook or back-of-house kitchen experience preferred, • Flexible availability, including evenings, weekends, and holidays The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Pay rate based on experience, range from $18 to $24 per hour.

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Bellini at Mr. C Coconut Grove is looking to hire a Server who constantly attends to customers’ needs in a friendly, welcoming way while taking and delivering their orders quickly and accurately with excellent customer service. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A SERVER We are looking for a competent Restaurant Server to take and deliver orders. You’ll be the face of our restaurant and responsible for our customers’ experiences. Food server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus, and serving food and beverages. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Provide friendly, courteous, and efficient service to all guests with making eye contact, smiling, and maintaining proper posture., • Take orders and serve food and beverage items to customers in a timely, enthusiastic and professional manner., • Listen and respond to inquiries using a positive, clear speaking voice., • Maintain extensive knowledge of the menu and offer suggestions of dishes in accordance to the guests’ preferences., • Able to safely transport hot and liquid items to and from the bar and kitchen areas., • Maintain a clean dining room area., • Anticipate and service the guests’ needs before requests are made., • Follow proper time and attendance and uniform procedures., • Able to ascertain a guest’s satisfaction and handle any problems which may arise and inform a Manager of the problem and how it was resolved. OTHER: • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the industry, employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required., • Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to the essential functions, this position may be required to perform a combination of the following supportive functions: • Respond quickly and properly in any restaurant emergency situation., • Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes., • Maintain cleanliness in all areas of the dining room., • The ability to perform other tasks or projects as assigned by Cipriani Management. SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Good communication skills, both verbal and written., • Able to learn and perform all essential job functions accurately and safely., • Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests., • Knowledge of the city, particularly tourist attractions and the ability to communicate clear directions to these attractions and facilities., • Auditory and visual abilities to observe and detect signs of emergency situations. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems., • Able to stand and exert well-paced mobility for an extended period of time., • Able to lift up to 25lbs. and on a regular and continuing basis., • Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks., • Manual dexterity required to use and operate all necessary equipment., • Verbal, auditory and visual interactions occur continuously in the process of communicating with guests, supervisors and other employees. QUALIFICATION STANDARDS: Education: High school or equivalent education preferred. Experience Required: Minimum one year serving experience required. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All Employees must maintain a neat, clean and well-groomed appearance per Cipriani standards. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR 0CQnja8eeK

Job Description POSITION TITLE: Server REPORTS TO: general manager POSITION SUMMARY The Server is to serve food and beverages to guests in a timely, courteous, efficient and accurate manner. A server is the primary contact between the guest and the restaurant. The server greets the guests and performs all steps of service including but not limited to securing the payment. PRIMARY JOB DUTIES The following are intended as basic requirements. Success will come to the individual that is able to expand upon these job requirements. These requirements may change over the course of employment. Arrive to work on time for shift. Maintain availability consistent with business needs, including nights, weekends, holidays, and special events. Greet and speak to all guests with enthusiasm and friendliness. Ensure that tables are set to standards. Serves alcoholic beverages in an appropriate manner consistent with company standards. Answers guest questions about food, beverages, and our facilities accurately and in a friendly manner. Develops relationships with guests. Inform customers of daily specials. Explain how various menu items are prepared, describing ingredients and cooking methods. Deliver and describe food and beverages - responsible for knowing how each dish is presented in order to assure that the proper order has been delivered to the table. Serve food and/or beverages to guests; prepare and serve specialty dishes at tables if required. Assure needs of guests are continually being met in a courteous and professional manner throughout the service. Check with customers to ensure that they are enjoying their meals and act to correct any problems Prepare checks that itemize and total meal costs and sales taxes, present, accept payment and provide change or credit card receipt. Follow appropriate procedures for closing checks. Provides the highest level of service in accordance with our standards. Identifies food orders when ready and delivers items to tables in a timely manner. Maintains professional relationships with all coworkers. Maintains a safe, clean, organized, and stocked work area. Maintain full knowledge of menus, recipes, and other pertinent information. Constantly increasing knowledge of food, beverages, and other products and services. Responsible for constant sanitation, organization, and proper food handling. Prepares work area for either opening, mid-shift, or closing. Lifts and transport service trays weighing up to 40 lbs. from kitchen to dining room and back. Must be able to handle multiple banquet functions or tables that could be occurring at the same time. Must be able to work with basic arithmetic functions. Adheres to all applicable Graspa Group Standard Operating Procedures. Must inform management before leaving on break and before the end of every shift. Attendance at all scheduled training sessions and meetings is required. Promptly report all maintenance issues. Service-oriented, must follow our core values. Accurately handle cash, credit cards, and other forms of payment in accordance with company procedures. Complete and maintain all required alcohol-service certifications (e.g., responsible vendor training), if applicable. Responsible for all opening and closing procedures. 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. physical requirements Ability to hear effectively to take a guest order in person and over the phone. Ability to speak and write down specials, menu items, and ask questions to verify order. Ability to type and tap keys to complete a point of service sale. Ability to make changes and calculate ticket manually if necessary. Ability to walk/stand up 100% of the time. Ability to grasp, hold, set down, redirect with hands, turn, control and manipulate objects. Ability to use body parts, arms, hands, shoulders and back, to elevate an object above its previous surface level. Ability to lift up to 50 pounds waist high and up to 20 pounds overhead. 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. Ability to climb steps, ladders, and other vertical and semi-vertical surfaces to reach a higher level. Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. minimum qualifications High School Diploma or GED preferred Minimum two years of high-volume experience, preferably in hotels or restaurants. Exceptional guest service skills. 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. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job DescriptionJob Summary: • Greets incoming customers, answers phone calls, and customer questions and requests., • Receive payment by cash, check, credit cards, vouchers, or automatic debits., • Issue refunds, voids, or credits to customers with manager approval., • Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change., • Calculate total payments received during a time period and reconcile this with total sales., • Prepares and serves hot and cold beverages, such as coffee, blended coffee, and tea, to patrons; correctly customizes orders as requested., • Maintain clean and orderly checkout areas., • Complete general cleaning duties such as clean tables, chairs, and floors. Remove dirty dishes, set tables, replenish supply of clean linens, silverware, glassware condiments & bread. Empty trash cans., • Assist customers by providing information and resolving their complaints., • Restocking and rolling silverware and assist with stocking stations., • Answer questions related to drinks, menu, bakery and catering., • Check with guests to make sure that they are enjoying their meals and be initiative-taking to correct any problem., • Takes food and beverage orders and delivers them to the kitchen., • Delivers food, beverages, condiments, and other requested items to customers., • Ensures that food is prepared correctly and to customers satisfaction; returns incorrect or improperly cooked orders to kitchen., • Collects plates and clears the table as customers finish their meals., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent interpersonal and customer service skills., • Well-organized with ability to take and place food and beverage orders accurately., • Ability to follow all safe food handling procedures and sanitation practices., • Ability to operate point-of-sale systems.Education and Experience:, • Previous experience as a server preferred., • Must successfully complete restaurants training course.Physical Requirements:, • Prolonged periods of standing and walking., • Must be able to lift, balance, and carry trays of food weighing up to 25 pounds., • Must be available to work early mornings, evenings, weekends, and holidays.

Job Description Job description: Overview We are seeking a passionate and skilled or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management. Duties • Assist in the preparation and presentation of high-quality dishes that meet our restaurant's standards., • Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations., • Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences., • Manage inventory levels, ordering supplies as needed while minimizing waste., • Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills., • Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations., • Participate in banquet preparation and execution as required, ensuring timely service during events., • Monitor food quality during preparation and service to ensure consistency and excellence. Requirements • Proven experience as a Sous Chef or in a similar role within a food service environment., • Strong knowledge of food safety practices and regulations., • 2+ years experience in Japanese cuisine - Japanese Restaurant, • Familiar with Sushi and techniques, • Wok Experience, • Excellent team management skills with the ability to motivate and lead a diverse kitchen staff., • Proficient in inventory management practices to ensure efficient stock control., • Strong culinary skills with an emphasis on creativity in menu planning., • Ability to work under pressure while maintaining attention to detail., • Flexibility to work various shifts, including evenings, weekends, and holidays as needed. Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests. Job Type: Full-time Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. BONUS ELEGIBLE JOB DESCRIPTION Department: Culinary Place of Work: Beach Club Job Overview Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost. Report to: Executive Chef, Executive Sous Chef, F&B Director Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 10 years experience in culinary field, 3. Ability to communicate in English with members, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on-line, 6. Knowledge of food cost controls, 7. Previous management experience, 8. Experience in international cuisine Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to direct, manage and motivate a team., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal customers efficiently. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and club requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. Chef is responsible for the set up and execution of any special event buffets or dinners, 16. Coordinates scheduling with restaurant cooks, 17. Ensure all guest special requests are met, 18. Properly prepare team member for advancement to fill needed positions as they become available. Equal Employment Opportunity - Drug free workplace