Offres pastry chef à Hialeah, FloridaCréer des alertes d'emploi

Job Description ONLY LOCAL CANDIDATES WITH EXPERIENCE PLEASE Responsibilities: • Prepare and decorate according to bakery recipes and quality standards, • Ensure that all food is prepared in a timely manner, • Maintain a clean and organized work area, • Follow all safety and sanitation procedures, • Collaborate with the catering team to ensure smooth operations during events Skills: • Preference for experience as a pastry chef, baker, dessert specialist, or in a kitchen environment, • Knowledge of various cooking techniques and methods, • Strong attention to detail and ability to multitask, • Excellent time management skills, • Ability to work well under pressure in a fast-paced environment, • Good communication and teamwork skills If you are passionate about cooking and have experience in the culinary industry, we would love to hear from you. Join our team of dedicated cooks and contribute to creating delicious meals for our customers. Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as assigned by their supervisor. Job Types: Part-time Pay: $14.00 per hour + Tips Expected hours: 20-30 per week Benefits: Employee discount Flexible schedule

You will be working as the Pastry chef of Maman Miami in the commissary kitchen located in the Wywnood area; .

Job Description POSITION PURPOSE: Create, plan and supervise the production of top quality pastries, desserts and baked goods in a cost effective, safe manner to enhance the quality of the guest's experience. Responsible for daily production and supervision of the pastry shop hourly staff. Creates and recommends menu changes to the Executive Chef. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: -Supervise the daily production and distribution of all pastries, desserts and baked goods; ensure recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared and safety standards and regulations are followed in order to provide top quality goods for an enhanced guest experience -Monitor and control the maintenance/sanitation of the pastry shop and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. -Supervise hourly pastry shop associates; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate. -Create, plan and implement seasonal menu changes to provide variety and maintain guest's interest. -Order and maintain pastry shop supplies at par levels to ensure quality production. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Perform special projects and other responsibilities as assigned. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Rare – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): Baker Pastry Cooks SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires advanced knowledge of principles and practices within the baking profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management., • Supervisory/Management skills required., • Oral and written communication skills required. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. Advanced professional pastry training/degree. EXPERIENCE: Five or more year’s pastry cook/bake experience. Supervisory experience. LICENSES OR CERTIFICATES Food Handlers GROOMING/UNIFORMS All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description The Pastry Cook at KYU is a key role in our esteemed culinary team, responsible for crafting delightful desserts and confectionery treats. As a Pastry Cook, you will work closely with the Pastry Chef to complete pastry production and ensure high standards of service in our kitchen. Strong communication and multitasking skills are essential for success in this role. You will be responsible for preparing food and maintaining sanitation standards. This role involves working with the Pastry Chef to execute the menu efficiently and consistently. The Pastry Cook is knowledgeable about pastry cooking methods, ingredients, equipment, and processes. Pastry Cooks at KYU take ownership of preparing ingredients, managing their stations, and creating dishes according to restaurant recipes and specifications. Ultimately, you will play a crucial part in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for daily service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly; FIFO enforced., • Ensure that all nutrition and sanitation standards are followed., • Monitor baking ingredient inventory needs., • Carefully and consistently plate dishes with finesse and cleanliness., • Actively fill out all check-lists, DOH logs, and prep-lists., • Prepare ingredients and handle baking equipment with proficiency., • Create pastries, baked goods, and confections following designated recipes., • Skillfully decorate pastries and desserts to ensure appealing and tasteful presentation., • Ensure adherence to safety and health regulations., • Effectively communicate with the Pastry Chef or Chef on duty. Skills and Qualifications: • High school diploma or equivalent qualification., • Certificate in Culinary Arts, Baking and Pastry Arts, or related experience., • Minimum of 2 years of experience as a pastry cook or in a similar role., • Excellent communication and organizational skills., • Demonstrate a solid understanding of baking techniques and the pastry-making process., • Ability to work cooperatively and efficiently as part of a team, as well as independently., • Ability to thrive in a fast-paced, production-oriented environment., • Fine dining experience a plus., • Display keen attention to detail in all aspects of pastry preparation., • Tactful and clear communication with teammates., • Excellent time management., • A proactive and positive attitude., • Flexibility in working hours, including weekends and evenings when required. Benefits include: • Medical insurance., • Dental and vision insurance options., • Paid time off., • Employee dining discounts., • Family meal. Physical Aspects of the Pastry Cook Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods of time. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job DescriptionProduction Manager – The Salty Donut Salary: $55000-$60000+ Monthly Bonus Opportunities About The Salty Donut:The Salty is an artisan donut and coffee shop known for chef‑crafted donuts, seasonal flavors, and a warm, hospitality‑driven vibe. Everything is made in‑house using only the highest‑quality ingredients — no artificial anything, ever. We’re growing fast and looking for leaders who bring positivity, ownership, and high standards to the kitchen every day. Job Summary:The Production Manager supports the Kitchen Manager and leads daily donut and prep production. This role ensures consistent quality, accurate prep, smooth workflow, and strong team execution. You’ll run production on the floor, train team members, maintain standards, and keep the kitchen operating efficiently during all shifts. This is the perfect role for someone who loves structure, teamwork, and bringing high‑quality products to life every day. Key Responsibilities: • Lead and support BOH production teams (dough, prep, frying, décor)., • Execute daily production plans and prep lists with accuracy., • Maintain product quality through tastings and quality checks., • Monitor production pace, workflow, and shift execution., • Assist with ordering, inventory counts, and ingredient organization., • Train new team members on Salty standards and production methods., • Ensure kitchen cleanliness, organization, and food‑safety compliance., • Communicate production needs, staffing updates, and shift performance to the Kitchen Manager., • Help build a positive, connected, high‑energy team culture. What We Offer: • $60,000–$65,000 salary, • Health, dental, and vision benefits, • Matching HSA + Matching 401(k), • 6 weeks paid parental leave, • Company‑paid life insurance, • Employee Assistance Programs & Pet Insurance, • PTO, Sick Time & Well‑Being Time, • 40% off donuts, coffee, merch & catering, • Friends & Family discount, • Real growth opportunities in a rapidly expanding brand Qualifications: • 1–3+ years of BOH leadership or production experience (Lead Cook, Pastry Cook, Sous Chef, Production Lead, etc.), • Strong understanding of kitchen production, prep, and workflow, • Ability to coach, train, and support teams with positivity and accountability., • Strong organizational and communication skills., • Ability to stand for long periods and lift up to 30 lbs., • Comfortable using digital tools for communication and planning., • Passion for quality, consistency, and teamwork. Join One of the Most Beloved Donut Brands in the Country If you’re a hands‑on leader who loves production, teamwork, and bringing incredible donuts to life, apply today and help us CRUSH IT at The Salty Donut. An Equal Opportunity Employer: The Company is an equal opportunity employer and administers all personnel practices without regard to race, color, religious creed, sex, gender, age, ancestry, national origin, mental or physical disability or medical condition, sexual orientation, gender identity or expression, marital status, military or veteran status, genetic information, or any other category protected under federal, state, or local law. The Company is a drug-free workplace and participates in E-Verify. All offers of employment are contingent upon the completion and passing of the compliance process.

Pastry Chef Job Reference Number: 39933 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: Miami, Florida (US-FL) The Role At A Glance: We are looking to add an experienced pastry chef to work with a highly motivated and energetic kitchen staff at our Florida Commissary in Miami, FL for our Constellation Catering division. As a pastry chef for Constellation, you will have the opportunity to work in a fast-paced, high volume, efficient environment and prepare delicious desserts. If you are driven, passionate about preparing and serving high quality desserts, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! What You'll Be Doing: • Manage a team of pastry cooks, • Menu Development and Design, • Creative food presentation, • Plan, purchase and execute pastries, • Maintaining kitchen, • Ensuring food is stored properly, • Following safe food handling policies, procedures and recipes What We Are Looking For: • At least three years’ prior pastry experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Degree in Baking and Pastry or at least 5 year supervising a pastry department, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Customer service experience is required., • Ability to travel to on-site special events within the South Miami or Southeast Florida areas. Compensation: $75,000/yr. #LIGG1 #boost Benefits: • Medical, • Dental, • Vision, • Tuition Reimbursement, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick, • Holiday Pay (9 paid holidays) 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. 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.

Responsible for supporting Executive Chef in overseeing menu and production for the pastry department.

Job Description We are seeking an enthusiastic and capable Pastry Cook to join our exceptional team of service leaders! Le Jardinier New York & Miami is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. We offer competitive benefits and career opportunities at Le Jardinier New York & Miami as well as within the Bastion Collection. Bastion Collection has conceptualized, opened and currently operates 10 restaurants across New York, Miami and Houston with a team of culinary experts and operations leaders dedicated to the highest of standards. Our efforts and commitment for food and service excellence have been awarded with a total of 4 Michelin stars in the 2020 Michelin guide New York. Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

Job Description JOB DESCRIPTION: The Pastry Cook is responsible for preparing and baking pastries, desserts, and other baked goods under the guidance of the Pastry Chef. They assist in maintaining a high standard of quality, ensuring the pastry section operates smoothly and efficiently. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Measure, mix, and bake ingredients to prepare a variety of desserts, pastries, and other baked goods., • Follow established recipes and instructions from the Pastry Chef., • Ensure proper portioning and consistency of all products., • Maintain high standards of taste, texture, and presentation for all pastry items., • Check the freshness of ingredients and discard expired or substandard items., • Assist in managing inventory of pastry ingredients and supplies., • Communicate any shortages or equipment issues to the Pastry Chef., • Assist the Pastry Chef in menu preparation and recipe development., • Work collaboratively with the kitchen team to meet production schedules., • Follow food safety and sanitation standards at all times., • Maintain a clean and organized workstation., • Properly store ingredients and finished products.KNOWLEDGE, EXPIERENCE AND SKILLS, • 1-2 years of experience in a bakery, pastry kitchen, or similar role., • Familiarity with kitchen equipment and tools specific to pastry making., • Understanding of food safety and sanitation practices., • Strong organizational and time management skills.PHYSICAL ACTIVITIES AND REQUIREMENTS, • Ability to stand and work on your feet for extended hours., • Perform repetitive tasks, such as kneading dough, piping decorations, and rolling out pastry, for long durations., • Frequently bend, stoop, and reach to retrieve ingredients, work with mixers, or place items in ovens., • Must be able to lift and carry heavy items, such as bags of flour, sugar, or baking equipment, weighing up to 50 lbs., • Availability to work weekends and holidays as needed. 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. Cipriani is an equal opportunity employer. Powered by JazzHR WeYoOzUVvX

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures. SPECIFIC DUTIES • Must be able to work every station on the line and adhere to the same standards as the line cooks, • In charge of Department of Health and temperature check lists three times daily, • Overseeing and driving their workgroups production and /or service, • Interviewing candidates for their workgroup along with Executive Sous Chef, • Evaluating while working with kitchen trails, • Training of their workgroup, • Verify all employees are properly adhering to timekeeping standards, • Organize all prop lists for their workgroup, • Maintenance of an Inventory type, • Monitor and correct schedule if overtime is approaching for their workgroup, • Assist chef in biannual employees evaluations in their workgroup, • Execution of banquets/events during their service and assist with pastry as needed, • Review any equipment issues and record in maintenance log, • Expedite their workgroups service, • Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef, • Monitoring and updating all Department of Health and temperature logs., • Complete daily walk through to verify all health department best practices are being followed and all items are to temp., • Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup, • Responsible for maintaining an up to date Food handlers permit, • Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Act as an ambassador to Arlo Hotels Culture. REQUIREMENTS: • Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen, • Must have 2 years of management experience, • Must be proficient in the English language (both speaking and writing), • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must have extensive knowledge of the Department of Health’s codes and regulations Certifications: • ServSafe certificate We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job DescriptionJob Title: Lead Chef Instuctor Job Type: Full Time Organization: Hospitality Employees Advancement and Training (HEAT), Inc. Location: Miami, FL Salary: USD $70,000 / year Primary Responsibility: Lead culinary classes for the HEAT program Secondary Responsibilities: Depending on your skills, assisting with outreach efforts on HEAT’s behalf Remote/In office: Majority of time at center teaching classes and building relationships with executive chef in various union properties Education: Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher Experience: Not-for-profit or workforce development experience, and/or experience in union hotel kitchens Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector. We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers. HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities. The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting. Job Description The Lead Chef Instructor's primary responsibilities include: • Providing direct culinary instruction to diverse group of program participants, and many speak Spanish and/or French (Haitian French), the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions, • Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes, • Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction, • Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments, • Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing, • Evaluating information to determine compliance with industry standards and will directly observing and evaluating students' work to determine progress, provide feedback, and make suggestions for improvement, • Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications, • Providing direct instruction in food safety and culinary credential classes, • Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants, • Provide occasional catering services for gatherings of up to 100 as part of the training work with classes, • Managing inventory and purchasing orders based on HEAT’s approved processes Requirements • Familiarity with and have experience using multiple training methods, • Ability to provide training in a positive manner that centers student experience and learning, • Understanding of, and ability to manage differentiated classes for adult learner, • B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line), • Experience in creating formal curricula and designing lesson plans, • Work with team on creating original teaching materials, • Excellent verbal and written English communication skills, • ServSafe Manager certified and approved to proctor ServSafe Manager, • Have certifications or equivalent experience (6 months practical) in at least two of the following:, • Vegan and vegetarian cuisine, • Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers, • Global cuisine (outside Europe): Asian, Southeast Asian, Indian, Latin American, Mexican, • Pastry, • Demonstrated proficiency in Microsoft Office (including Word, PowerPoint, Excel), data management software systems, • Prefer someone who is able to use social media platforms to share information about the program, • Ability to work under pressure, • Willing to work evenings and Saturdays as needed, • Willing to travel to (if needed) at partner sites, • Ability to work under pressure, manage concurrent responsibilities, and prioritize according to dynamic and shifting needs Bonus if you • Are bilingual (English / Spanish), • Have experience in the hospitality industry and/or workforce development, • Have experience working with those who have barriers to employment and/or are English language learners, • Have experience using databases. Additional Requirements • Occasional travel required, • Authorized to work in the United States, • Availability to work evenings and weekends (primarily Saturdays) for events and to assist with registration, • Valid driver’s license required, • This position may be subject to background check Benefits 100% employer paid (health, dental and optical insurance), paid vacation and personal days, 401K

Job Description CÉ LA VI is seeking a culinary professional who will first step in as a contractor to develop our dessert program, then transition into a leadership role at opening. Based in Miami, FL | Hiring: Full-Time Executive Pastry Chef Pay: Once full-time, you'll earn $75,000–$80,000 annually, plus a bonus structure Schedule: This position begins with a short-term contract phase, followed by a full-time evening schedule, with working hours including: • Weekends: 8 AM – 5 PM, • Weekdays: 7 AM – 4 PM or 9 AM – 5 PM Schedules vary depending on pre-opening and operational needs. Why This Role Matters: Every action you take in this culinary role makes a difference to our customers, our team, and your own career growth. This Executive Pastry Chef position offers a rare advantage: creative control before launch and long-term stability afterward. During your initial contract phase, you'll shape the menu and culinary direction. Benefits You'll Enjoy: • Health insurance, • PTO, • Growth opportunities, • Uniforms, • Company parties, • Birthday vacation day If you want early influence and long-term growth, apply now! WHAT YOU'LL DO AS OUR EXECUTIVE PASTRY CHEF: • Craft desserts that elevate the guest experience, • Design menus that reflect creativity and cultural influence, • Lead and mentor a passionate pastry team, • Oversee daily kitchen operations with excellence OUR STORY: CÉ LA VI CÉ LA VI is where hospitality meets energy, culture, and creativity. Rooted in Southeast Asian inspiration, we craft immersive dining experiences that go far beyond the plate. Our global footprint spans major cities, and every location brings together innovation, collaboration, and passion. For our employees, that means working in a culture that supports bold ideas, encourages growth, and celebrates achievements. As we expand into Miami, we're looking for individuals who want more than a job-they want to build something meaningful. WHAT WE'RE LOOKING FOR: • Strong leadership skills, • Proficiency in dessert menu development and planning Preferred qualifications include pre-opening experience and a strong ability to balance creativity with operational execution. Ready to get started? Applying takes just a few minutes with our initial application. We can't wait to learn more about you!