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Job Description -- Weekend work on Saturday and Sunday is mandatory -- 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 Training Pay: $14.00 per hour (No Tips) After Training Pay: $14.00 per hour + Tips Expected hours: 15-25 per week Benefits: Employee discount Flexible schedule

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 Description JOB DESCRIPTION The Pastry Chef de Partie is responsible for preparing and executing pastry and dessert items in accordance with GAIA’s culinary standards. This role supports the Pastry Chef by performing advanced preparation tasks, maintaining consistency in dessert production, and ensuring all pastry items meet quality, hygiene, and presentation requirements. The Pastry Chef de Partie contributes to efficient pastry operations by maintaining organized workstations and supporting smooth kitchen service. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Execute daily prep tasks including washing, chopping, portioning, and measuring ingredients., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. Read and Accepted By: Chef De Partie (Line Cook) I understand and agree to the Duties and responsibilities as outlined in the Job Description. If at any point I am unable to perform the job description, I will notify Human Resources.

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 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 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 DescriptionDescription: Job Title: Pastry Cook – Concept/PropertyNameConcept/PropertyName Reports To: Pastry Chef / Executive Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Pastry Cooks execute precise mise en place and production for all pastry items—ensuring quality, consistency, and timing that meet JAG standards. You’ll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship. Key Responsibilities Mise en Place & Production • Execute daily prep lists to spec: cakes, tarts, custards, mousses, curds, crémeux, pâte à choux, laminated doughs, cookies, sablés, glazes, and sauces., • Scale recipes accurately (metric & imperial), temper chocolate, prepare ganache/praliné, and finish items to standard., • Operate proofing, baking, and chilling schedules to hit pars for service, banquets, and retail/pastry case. Finishing, Plating & Service Support • Portion and finish desserts with consistent textures and presentation; maintain garnish standards., • Set up pastry station for service; coordinate with expo to protect ticket times and product integrity., • Execute preset/event desserts and PDR/BEO specifications with accuracy. Quality & Consistency • Taste and calibrate products for balance, texture, and bake; log adjustments per SOP., • Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately., • Participate in tastings; provide constructive feedback and apply coaching in real time. Food Safety, Sanitation & Compliance • Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact protocols, and personal hygiene., • Label/date all products; practice FIFO and track hold times/shelf life; maintain temperature records., • “Clean as you go”; complete opening/closing sidework and scheduled deep cleans. Inventory, Receiving & Waste Control • Assist with receiving: check quantities, temperatures, and quality; store promptly in proper zones., • Maintain accurate yields and waste logs; minimize waste through smart batch sizes and storage., • Keep walk-ins, freezers, and dry storage organized, labeled, and mapped. Equipment & Maintenance • Safely operate mixers, ovens, sheeters, proofers, dehydrators, blast chillers, chocolate tempering machines, and small tools., • Perform basic care (calibrate scales, clean attachments) and escalate repair needs; tag out unsafe equipment. Teamwork & Culture • Communicate clearly with pastry, culinary, and FOH teams; support during peak periods and events., • Attend line-ups/trainings; learn new items quickly and share best practices., • Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset. Required Qualifications • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain)., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motion., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program. Requirements: Required Qualifications • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain)., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motion., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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 talented and detail-oriented pastry cooks to prepare high-quality pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, displays, and special-request items in a fast-paced luxury dining environment. This role requires precision, organization, and a passion for pastry arts, while supporting the culinary team in delivering exceptional guest experiences. YOUR ROLE • Pastry cook prepares pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items, • Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation, • Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately, • As a pastry cook, you ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements, • Meet with the Executive Chef to review assignments, anticipated business levels, and any changes affecting job performance, • Inspect cleanliness and working conditions of all tools, equipment, and supplies daily, • Pastry station cooks check production schedules and establish priority items for the day, • Plan and prepare pastry items for restaurant service, catering events, and special functions, • Pastry cooks work collaboratively with culinary team members while maintaining organization, efficiency, and professional conduct, • This is not an exhaustive list of job responsibilities. REQUIREMENTS • 1+ year of proven experience as a pastry cook in a high-volume establishment, • Strong knowledge of French pastry techniques, • Culinary school degree or certification preferred, but not required, • High school diploma or equivalent vocational training certificate required, • Proficient in computer applications such as Excel, Windows, and POS systems, • Excellent knife skills and attention to detail, • Strong communication and teamwork skills with the ability to maintain a positive energy level, • Professional, punctual, thorough, and organized, • Ability to stand for extended periods and work efficiently in a fast-paced environment 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 DescriptionMaman is a cafe-bakery-kitchen-event-catering company founded in 2014 by owners Elisa Marshall and Benjamin Sormonte in Soho NYC, focusing on homemade baked goods and comforting foods that bring them back to their own mothers’ cooking and warmth of home. Maman offers delicious food and beverage as well as aesthetically pleasing spaces covered in rustic charm, blue and white ceramics, custom designed cups, and plenty of bunnies and greenery. maman is many things in one but it all stems back to family and the strong family we create within our team. we aim to serve your daily coffee and lunch, cater your next major event, or host the most special occasions in your life. We’re looking for a Pastry cook to join maman's commissary team in Wynwood! What you’ll do:You will be working alongside the pastry chef. • Bake and create in a specific station., • Learn the Maman recipes., • Always keep the kitchen sparkling, no one likes working in a messy place!, • Skillfully completing all facets of Viennoiserie and Pastry production from scaling to mixing, laminating, shaping, baking, decorating., • Follow the guidelines of the pastry chef as well as DOH rules and company policies. What we're looking for:, • You are an experienced back of house professional., • You have a knowledge of pastry arts and able to lift and move 50lbs., • You make people feel good, especially your team., • You work positively and collaboratively to achieve the highest standards of delivery., • You learn quickly and are able to adapt to maman’s unique culture., • Smart, respectful, upbeat, friendly, & efficiency oriented., • Flexible schedule that will include weekends, holidays, and special events. To be determine with the Pastry chef., • Motivated professional person willing to learn and progress.What's in it for you:, • Join a fast-growing company committed not just to serving the best cookies & coffees but to building a national brand., • Competitive salary, healthcare, & sweet perks for always going the extra mile and living our values., • Training to get you settled into your role, learning opportunities to broaden your skill set & help you thrive at work., • Great opportunity to progress with maman, internal mobility and growth will be encouraged when possible.Keep in mind that Maman is growing and developing everyday. We all do a little bit of everything & like to roll our sleeves up and get our hands dirty to help a colleague out. We are looking for awesome, hard-working people that are all about creating the most memorable experience for every single maman customer. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Pastry Cook reports to the Pastry Chef and is responsible for the preparation, execution, and production of pastries in the Hotel. Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis is part of this role. Responsibilities • Responsible for the preparation, execution, and production of pastries in the Resort., • Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis is part of this role., • Preferred Qualifications And Skills, • Candidate must be fluent in English, both verbal and written., • Pastry degree, • Candidates should have at least 6 months previous experience in a similar environment, • Must be able to lift 50lbs and stand for long periods of time., • Service Passion, • Requires attention to detail and problem solving skills, • Successful candidates must possess legal work authorization in the United States.

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.

Employee discounts at Chef Thomas Keller’s casual properties. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a commo

Join Chef Thomas Keller's renowned Florida destination, The Surf Club Restaurant, as a Pastry Chef de Partie. Work closely with the Pastry Chef to fulfill requests and maintain the seamless operation of the pastry department. In this role, you will work under the guidance of the Pastry Chef, oversee

Pastry Chef Job Reference Number: 41292 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: Florida Commissary 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.

Job Description Executive Chef Date Revised: 5/18/26 Department: Culinary FLSA Status: Exempt Reports to: Vice President of Operations Summary: The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation. To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food. Nature and Scope: • The incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently. Duties and Responsibilities: • Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience, • Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing., • Develop and monitor food and labor budget for each outlet, including banquets, • Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas., • Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations., • Establish controls to minimize food/supply waste and theft., • Oversee the requisition of products and other necessary culinary/food supplies, • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles, • Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met, • Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned, • Cooks or directly supervises the cooking of items that require skillful preparation, • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability, • Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests, • In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards, • Evaluate products to ensure that quality, price, and related goods are consistently met, • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology, • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment, • Provides training and professional development opportunities for all kitchen staff, • Ensure that the kitchen staff executes service lineups and attends required meetings, • Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Willing and timely execution of other duties as delegated by leadership, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance Minimum Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience., • Minimum of 10 years of progressive culinary/kitchen management experience, • Possess strong culinary creativity, • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations, • Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems, • Must have excellent organizational, interpersonal, and administrative skills Licenses and Special Permits • Responsible Vendor Certification, • Food Handler Certification Knowledge, skills, and abilities: • Strong interpersonal, managerial, and leadership skills required, • Strong organizational and time management skills required, • Ability to manage change effectively, • Ability to conceptualize the mission, • Clear, concise written and verbal communication skills, • Experience making presentations in front of groups, • Track record promoting an atmosphere of teamwork, • Instill a member service “can-do” attitude in all employees, • Experience in training and developing employees with limited experience, • Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner, • Strong customer service and reasoning skills, • Strong and creative problem-solving skills with exceptional detail in follow-up, • Strong budgetary, projections, and cost control skills, • Follow/enforce company policies and procedures, • Ability to quickly evaluate alternatives and decide on a plan of action, • Teach suggestive selling techniques, • Computer proficiency in Word, Excel, and PowerPoint, • Juggle and balance the needs of the organization Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and members, • Pride in work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors: smiling, being polite, and courteous, • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Working Conditions: • Work is not performed in an office environment, • Ability to work a flexible schedule, evenings, weekends, and holidays, • Ability to work under pressure and handle stress, • An extended period of walking and or standing is required Physical Demands • The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.

Job DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Pastry Chef to join our team. This is a rare opportunity to be part of one of Miami’s most ambitious premium lifestyle destinations — combining Michelin‑level cuisine, bespoke cocktails, elite cigars, and unforgettable guest experiences. About the Role: As a key player in our kitchen, you’ll be responsible for crafting refined, high-end desserts that elevate the guest experience and complement our fine dining standards. This is a rare opportunity to bring your artistry and precision to a world-class hospitality concept. What You’ll Do: Design and execute an upscale dessert menu aligned with our luxury brand. Prepare baked goods, plated desserts, and seasonal specials from scratch. Ensure exceptional presentation and consistency in every dish. Maintain the highest levels of cleanliness, safety, and quality. Collaborate closely with the Executive Chef and kitchen team. What We’re Looking For: 3+ years of experience in fine dining or luxury pastry kitchens. Proven expertise in modern and classic pastry techniques. Strong creative vision and attention to detail. Excellent time management and communication skills. Passion for luxury hospitality and guest experience. Powered by JazzHR lBGr2Ch9UW

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Michelin-starred restaurant is seeking a passionate Pastry Chef to join our team! As a pastry chef at Stubborn Seed, you will be an integral part of our culinary team, working under the guidance and leadership of Michelin-starred Chef Jeremy Ford. You will be responsible for preparing and presenting high-quality desserts and pastries that complement our restaurant's exceptional dining experience. Key Responsibilities: • Pastry Preparation:, • Prepare a wide range of pastry items, including but not limited to cakes, tarts, bread, ice cream, and chocolates., • Follow standardized recipes while paying close attention to presentation and taste., • Ensure the quality, freshness, and consistency of all pastry items., • Plating and Presentation:, • Work closely with the culinary team to ensure that dessert plates are beautifully presented., • Pay attention to artistic details and adhere to the restaurant's plating standards., • Ingredient Management:, • Maintain an organized and well-stocked pastry station., • Properly handle, store, and rotate all pastry ingredients to ensure freshness., • Quality Assurance:, • Ensure that all pastry items meet the high-quality standards and taste expectations of a Michelin-starred restaurant., • Continuously seek ways to improve and innovate in the pastry department., • Sanitation and Safety:, • Adhere to all food safety and sanitation guidelines and maintain a clean and organized workspace., • Follow proper safety procedures in the kitchen., • Collaboration:, • Work collaboratively with other members of the culinary team to coordinate dessert orders with the overall menu., • Communicate effectively with front-of-house staff to ensure smooth service.Qualifications:, • Proven experience as a pastry chef or similar role in a high-end restaurant or patisserie., • A culinary degree or relevant pastry training is preferred., • Knowledge of a wide range of pastry techniques and dessert trends., • A passion for creativity and innovation in pastry., • Strong attention to detail and dedication to maintaining high standards., • Ability to work in a fast-paced, high-pressure environment., • Team player with excellent communication skills., • Flexibility to work evenings, weekends, and holidays as needed. Chef Jeremy Ford and Stubborn Seed: Chef Jeremy Ford is renowned for his culinary expertise and has earned a Michelin star for his innovative and exquisite dishes at his Miami Beach restaurant Stubborn Seed. The restaurant is known for its commitment to culinary excellence, a dedication to using the finest ingredients, and a passion for delivering an unforgettable dining experience to its guests. If you are a skilled pastry chef who shares our commitment to excellence and creativity, we invite you to join our team and contribute to the continued success of Stubborn Seed under the guidance of Chef Jeremy Ford. We look forward to reviewing your application and potentially welcoming you to our Michelin-starred kitchen. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

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 ChefPay: Once full-time, you'll earn $75,000–$80,000 annually, plus a bonus structureSchedule: This position begins with a short-term contract phase, followed by a full-time evening schedule, with working hours including:Weekends: 8 AM – 5 PMWeekdays: 7 AM – 4 PM or 9 AM – 5 PMSchedules 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 insurancePTOGrowth opportunitiesUniformsCompany partiesBirthday vacation dayIf 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 experienceDesign menus that reflect creativity and cultural influenceLead and mentor a passionate pastry teamOversee daily kitchen operations with excellenceOUR STORY: CÉ LA VICÉ 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 skillsProficiency in dessert menu development and planningPreferred 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!

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 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 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.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 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 Executive Pastry Chef Miami A refined all-day café, creating the foundation for a multi-unit expansion across South Florida. This is a true ground-floor opportunity for an accomplished Pastry Chef to design, lead, and scale an exceptional pastry program from day one. This role is built for a chef who thrives in production as much as creativity—someone who can establish systems, mentor a team, and create products that maintain consistency as the business grows. You'll work alongside an accomplished culinary leadership team in a collaborative environment where professionalism, accountability, and respect define the culture. What You Will Do • Build and lead the pastry program from concept development through opening and beyond., • Develop recipes and production systems that can be replicated across future locations., • Create and execute a bakery-forward menu with exceptional laminated pastries, viennoiserie, tarts, and seasonal offerings., • Recruit, train, and mentor a pastry team while establishing strong production standards., • Oversee daily commissary production, quality control, inventory, and food cost management., • Partner closely with culinary leadership to ensure seamless coordination between pastry and savory operations., • Implement production schedules and workflows that support both retail café operations and future growth., • Maintain the highest standards of food safety, cleanliness, and product consistency. What We Are Looking For • Formal French pastry training or equivalent classical pastry education., • Demonstrated expertise in laminated doughs and croissant production is essential., • Significant experience leading high-volume bakery or commissary production operations., • Proven ability to build systems, standardize recipes, and scale production without sacrificing quality., • Leadership experience hiring, coaching, and developing pastry teams., • Strong organizational skills with confidence managing production independently., • A collaborative leadership style that values coaching, communication, and accountability over ego., • Stable employment history demonstrating ownership and long-term commitment., • Experience preparing for multi-unit growth is highly desirable. Compensation & Details • Competitive compensation commensurate with experience., • Comprehensive benefits package., • Ground-floor leadership opportunity with significant long-term growth potential.

Job DescriptionJoin Our Team as a Pastry Chef! Are you passionate about creating delectable pastries and desserts that delight the senses? Do you dream of working in a bakery with a rich history of excellence? If so, we’d love to meet you! For the past 18 years, our wholesale French bakery has been serving the Miami, FL area with authentic, high-quality baked goods. Now, we’re looking for a talented Pastry Chef to join our team and help us continue our tradition of excellence. What You’ll Do As our Pastry Chef, you’ll play a key role in crafting the delicious creations that our customers have come to love. Your day-to-day responsibilities will include: • Preparing and baking a variety of pastries, desserts, and baked goods with precision., • Following established recipes to maintain consistency and quality., • Ensuring all products meet the high standards of our French bakery tradition., • Managing time efficiently to meet production deadlines., • Maintaining a clean and organized workspace in compliance with food safety regulations.What We’re Looking For We’re seeking a skilled and motivated Pastry Chef who brings creativity, dedication, and a love for baking to the table. Here’s what we’re looking for: • Experience: At least 1 year of experience in pastry or baking., • Skills: Strong knowledge of pastry techniques and attention to detail., • Languages: While not required, Spanish is a plus and will help you thrive in our diverse environment., • Work Ethic: A team player with a positive attitude and a passion for creating exceptional baked goods.Why Join Us? While we don’t offer additional benefits, we do provide the opportunity to work in a well-established bakery with nearly two decades of history and a commitment to excellence. You’ll be part of a team that values craftsmanship, quality, and tradition. Our Culture and Values At our bakery, we take pride in our French heritage and dedication to artisanal baking. We believe in fostering a collaborative and respectful work environment where everyone contributes to our shared success. If you’re looking for a workplace that values skill, passion, and tradition, you’ll feel right at home here. Ready to Apply? If you’re ready to bring your pastry skills to a bakery with a long-standing reputation for excellence, we’d love to hear from you! Apply today and take the next step in your culinary journey with us. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job 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

A Pastry Cook ensures the consistency, quality, and quantity of pastry production. You will work closely with the Pastry Chef in coaching, directing, supervising, and evaluating junior pastry cooks. This includes providing and developing training programs to strengthen their performance and preparing them for future advancement. You will also monitor and maintain the workstations and utensils involved in pastry production. If you can handle large machinery (e.g. mixers); are able to understand and follow recipes; have experience in a similar role; and have completed basic education or its equivalent, you're the person we want! Department: F&B kitchen Language required: English. Royal Caribbean Group (NYSE: RCL) is a cruise vacation company comprised of three award-winning global brands: Royal Caribbean International, Celebrity Cruises, and Silversea Cruises. Royal Caribbean Group is also a 50% owner of a joint venture that includes TUI Cruises and Hapag-Lloyd Cruises. Together, our brands operate a global fleet of 64 ships traveling to more than 800 destinations worldwide.

Job Description At the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together. This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed. • Job Summary Responsible for the preparation and execution of any recipes assigned by supervisors. Responsible for maintaining the quality of all products & equipment as well as practicing proper food safety procedures. • Essential Job Functions, • Adheres to Carillon standards for guest service., • Follows the exact recipes & standards set by the Executive Pastry Chef/Chef de Cuisine., • Checking the mise-en-place needed for the day., • Assist in developing and implementing new recipes and menus., • Oversee the department operation as a support to the Chef de Cuisine/Executive Pastry Chef., • Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls., • Advise the Chef de Cuisine/Executive Pastry Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen., • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation., • To maintain control of the standards for purchasing and receiving items., • Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items., • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers., • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained., • Responsible for control of equipment and scheduling maintenance as required., • Education, Experience and Skill Requirements, • Prior pastry assistant/CDP experience of 1-3 years, preferably in a Michelin rated establishment., • Diploma or Degree in Culinary Arts and or Pastry preferred., • Excellent organizational skills., • Clear, positive, energetic communication skills., • Short term (3-6 months), long term (1-2 years) & career (2 years onward) growth & accomplishment goals., • Food Handlers Certification required. Carillon MIami Wellness Resort is an equal opportunity employer.

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 Description At the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together. This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed. • Job Summary Responsible for the preparation and execution of any recipes assigned by supervisors. Responsible for maintaining the quality of all products & equipment as well as practicing proper food safety procedures. • Essential Job Functions, • Adheres to Carillon standards for guest service., • Follows the exact recipes & standards set by the Executive Pastry Chef/Chef de Cuisine., • Checking the mise-en-place needed for the day., • Assist in developing and implementing new recipes and menus., • Oversee the department operation as a support to the Chef de Cuisine/Executive Pastry Chef., • Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls., • Advise the Chef de Cuisine/Executive Pastry Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen., • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation., • To maintain control of the standards for purchasing and receiving items., • Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items., • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers., • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained., • Responsible for control of equipment and scheduling maintenance as required., • Education, Experience and Skill Requirements, • Prior pastry assistant/CDP experience of 1-3 years, preferably in a Michelin rated establishment., • Diploma or Degree in Culinary Arts and or Pastry preferred., • Excellent organizational skills., • Clear, positive, energetic communication skills., • Short term (3-6 months), long term (1-2 years) & career (2 years onward) growth & accomplishment goals., • Food Handlers Certification required. Carillon MIami Wellness Resort is an equal opportunity employer.

Job DescriptionDescription: Job Title: Pastry Sous Chef Reports To: Executive Pastry Chef / Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Salaried, Exempt Salary: $75-$80k plus bonus and benefits About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located at Andaz Miami Beach in the heart of South Beach, the restaurant is a high-energy dining destination for locals and visitors alike. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You’ll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events. Key Responsibilities Production Leadership & Standards • Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs., • Uphold standardized recipes, textures, bakes, and finishes; run tastings and provide real-time coaching., • Maintain version control for specs and SOPs; document changes and train the team accordingly. Service Execution & Plating • Set and run the pastry service station; coordinate with expo on coursing and ticket times., • Ensure plate presentations meet brand standards (temperature, texture, garnish, cleanliness)., • Lead “fix-now” recovery for remakes and special requests (allergies/dietary). Menu Support, R&D & Seasonality • Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch., • Provide data-informed feedback on sales mix, yields, and waste to refine offerings. Food Safety, Sanitation & Compliance • Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene., • Maintain cleaning schedules for equipment, smallwares, walk-ins, and dry storage; ensure safe chemical/PPE use., • Prepare for inspections; correct violations immediately and train to prevent recurrence. Inventory, COGS & Procurement • Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone., • Build pars and place/track orders (dairy, dry goods, chocolate, fruit, décor); safeguard portioning and batch sizes to meet COGS targets., • Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. People Leadership & Training • Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition., • Cross-train the team across stations (lamination, entremets, plated desserts, viennoiserie as applicable)., • Foster a respectful, inclusive, learning-focused culture with strong communication and professionalism. Equipment, Facilities & R&M • Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools., • Perform basic maintenance and calibration (scales, thermometers); tag out unsafe equipment and submit/track work orders. Events, Banquets & Openings (as applicable) • Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs., • Support openings/seasonal transitions with hiring, training, prep builds, and stabilization. Requirements: Required Qualifications • 4–6+ years professional pastry/bakery experience with 1–2+ years in a lead or sous role (upscale/fine dining or hotel preferred)., • Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills., • Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS., • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive compensation with performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings program, • Employee dining and partner discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Key Responsibilities: • Manage the daily operations of the ship's bakery, including ordering ingredients, maintaining inventory, and ensuring a clean and organized work environment onboard the cruise ship, • Work closely with the Executive Chef to create and execute a variety of baked goods, desserts, and pastries for our guests, • Ensure all baked goods are made to the highest quality standards and are visually appealing, • Train and supervise a team of bakers, ensuring they adhere to company standards and follow proper food safety and sanitation guidelines, • Collaborate with other departments, such as the dining room and room service, to ensure timely and efficient delivery of baked goods to guests, • Stay updated on current food trends and incorporate them into the menu when appropriate, • Maintain a safe and hygienic work environment, following all health and safety regulations Requirements: • Minimum of 3 years of experience as a Head Baker, preferably in a high-volume, fine dining establishment, • Culinary degree or equivalent experience in baking and pastry arts, • Strong knowledge of baking techniques, ingredients, and equipment, • Ability to manage and train a team, • Excellent time management and organizational skills, • Ability to work in a fast-paced environment and handle multiple tasks at once, • Strong communication and interpersonal skills, • Fluent in English, both written and verbal, • Must be able to work a flexible schedule, including evenings, weekends, and holidays, • Must be able to pass a pre-employment medical examination and obtain necessary travel documents Working Place: Miami, FL, United States

Job Description Location: Gianni's at the Former Versace Mansion Position: Pastry Cook Department: Kitchen About the Position We are looking for a motivated Pastry Cook to join the pastry team at the iconic Gianni's at The Villa Casa Casuarina, former Versace Mansion. This role is ideal for someone with basic pastry knowledge who wants to grow in a high-end, fast-paced kitchen. Professional experience is preferred but not required as we provide full training. Responsibilities • Assist in the daily production of pastries, desserts, sauces, creams, doughs, mousses, glazes, and chocolate elements., • Follow recipes with accuracy and maintain consistency in preparation and flavor., • Set up and maintain the pastry station for service., • Assist with plating desserts during service following the Executive Pastry Chef's standards., • Maintain cleanliness, organization, and proper storage according to food-safety guidelines (HACCP)., • Label, date, and rotate products correctly (FIFO)., • Support production for high-volume events, banquets, and special menus., • Operate pastry equipment and tools safely (mixers, ovens, dehydrators, etc.)., • Work efficiently under pressure while maintaining a positive and professional attitude Requirements • Basic pastry or baking knowledge (school or hands-on experience preferred)., • Ability to follow instructions, learn quickly, and take feedback., • Strong work ethic, punctuality, and reliability., • Ability to lift up to 40 lbs and stand for extended periods., • Availability for weekends and holidays., • Legal authorization to work in the U.S. What We Offer • Full pastry training under the Executive Pastry Chef, • Opportunity to learn fine-dining plating, chocolate work, and large-scale production., • Stable full-time schedule., • Employee meals, • A respectful, professional, and organized kitchen environment, • 401k plan, • Paid vacation, • Life Insurance, • Medical insurance, • Dental insurance, • Vision insurance Schedule • Full-time, • Evening shifts, • Weekends and holidays required Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Food provided, • Health insurance, • Life insurance, • Opportunities for advancement, • Paid time off, • Vision insurance Work Location: In person

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Our jobs arent just about putting food on the table that our guests will enjoy until they ask for their bill.Instead we want to build an experience that is memorable and unique with food and drinks on the side.Our Guest Service Experts take the initiative and deliver a wide range of services to mak

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The Line Cook is responsible for assisting in the preparation setup production and quality control of food items across various kitchen stations.This role supports the culinary team by preparing meats fish vegetables breads sauces stocks seasonings and other menu components in accordance with establ

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We are hiring immediately for a full time.Crystal Springs Uplands - 400 Upland Drive Hillsborough CA 94010.Note: online applications acceptedonly.Monday through Friday hours may vary.Further details upon interview.Previous catering and customer service experience required.Internal Employee Referral

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Leads daily outlet operations including overall quality service and outlet staff performance within the designated Food and Beverage Outlet.Assists in developing beverage programs within the parameters of the companys national agreements.Monitors the performance of the outlet service staff.Assists i

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