Private chef jobs in Florida

Job DescriptionDescription: About Windstar on Naples Bay We are a member-owned private club located on Naples Bay, 5 minutes from 5th Ave in downtown Naples. We have 350 full golf members with a wait list and 250 social members. The clubhouse is two stories, 40,000 sf in a non-bundled gated community. Amenities include 18 holes Tom Fazio golf course, pro shop, bayside practice facilities, fitness/wellness, tennis, two a la carte restaurants, a robust calendar of events, and private wine lockers. The community features 72 slip deep water marina, and a private beach on Keewaydin Island with a 40 passenger pontoon shuttle for transport. In addition to golf, tennis and wellness, the highly participatory members enjoy a variety of superlative dining options, in multiple venues. The clubhouse was renovated in 2023 to reflect the coastal lifestyle. The Food & Beverage revenues exceed $2.4M, derived from a la carte dining, private member parties and member-sponsored banquets. Job Summary Windstar on Naples Bay is seeking a talented and motivated Sous Chef to assist in casual à la carte dining, fine dining, and special events. This is a hands-on, leadership-driven role within a seasonal, multi-outlet country club kitchen that values excellence, efficiency, and creativity. The Sous Chef will work closely with the Executive Chef to support day-to-day operations, uphold culinary standards, and help mentor a dedicated team. Key Responsibilities • Rotate between different kitchen stations and outlets depending on operational needs., • Prepare, cook, and present dishes according to recipes and quality standards., • Trains and supervises staff in the proper preparation of menu items., • Assist in menu planning and development, incorporating seasonal ingredients, innovative dishes, and member preferences., • Monitor stock levels and assist with ordering and inventory control., • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations., • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards., • Reports all member/guest complaints to the Chef and assists in resolving complaints., • Maintain cleanliness, organization, and compliance with food safety regulations in all kitchen areas., • Continuously ensuring all procedures, recipes, and guidelines are followed., • Minimum 2 years of experience as a Sous Chef or Chef de Cuisine in a Country Club or fine dining setting, • Culinary degree or equivalent professional culinary training preferred., • Must possess a professional work ethic and will collaborate professionally between the front and back of the house., • Ability to lead an area or kitchen team during assigned shifts, ensuring a smooth workflow and timely service., • Encompasses the Windstar way of cultivating passion through motivation and respect., • Strong adaptability and problem-solving skills., • Excellent time management and ability to work well under pressure., • Flexibility to work varied shifts, including evenings, weekends, and holidays., • Food hygiene and safety certification.

Job DescriptionWith over 50 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 Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· 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.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· 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 retrieve and replenish merchandise from stockroom or sales floor.· 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.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· 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.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. 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 . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The Sous Chef is one of the most important jobs in a kitchen. They should have an extensive knowledge of all dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures. SPECIFIC DUTIES • Must be able to work every station on the line and adhere to the same standards as the line cooks, • In charge of Department of Health and temperature check lists three times daily, • Overseeing and driving their workgroups production and /or service, • Interviewing candidates for their workgroup along with Executive Sous Chef, • Evaluating while working with kitchen trails, • Training of their workgroup, • Verify all employees are properly adhering to timekeeping standards, • Organize all prop lists for their workgroup, • Maintenance of an Inventory type, • Monitor and correct schedule if overtime is approaching for their workgroup, • Assist chef in biannual employees evaluations in their workgroup, • Execution of banquets/events during their service and assist with pastry as needed, • Review any equipment issues and record in maintenance log, • Expedite their workgroups service, • Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef, • Monitoring and updating all Department of Health and temperature logs., • Complete daily walk through to verify all health department best practices are being followed and all items are to temp., • Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup, • Responsible for maintaining an up to date Food handlers permit, • Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • 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 have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen

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 Eataly’s on-site cooking school, La Scuola, is a place where people can learn about and experience Italian cuisine through unique cooking classes and private events. The Events and Education Chef oversees programming in La Scuola: teaching, planning, preparing and managing all events. Reports to the Executive Chef. Works closely with the Events and Education Team and manages kitchen staff for events including prep cooks and line cooks. • Teaches a wide variety of demonstration and hands-on classes for private and public groups, • Works and oversees breakfasts, lunches and dinners including: 3-4 course menus, family-style menus, cocktail-style receptions and buffet-style receptions, • Prepares, demonstrates and executes all menu items for La Scuola; most items are savory, but occasionally sweet items will need to be executed, • Supervises the production of food items for events in collaboration with back-of-the-house personnel: apportions meats, vegetables and desserts, and utilizes food surpluses to control food costs, • Manages prep cooks and line cooks who work events: trains, provides feedback and ensures health and quality standards are consistently met, • Oversees kitchen mise-en-place of all stations and the cleanliness of the La Scuola kitchen, • Informs front-of- house personnel of menu changes, specials, shortages, allergies and dietary restrictions, • Plans events and creates menus together with the Education & Events team, the Executive Chef, front-of-house personnel and directly with clients when required, • Purchases or submits requisitions for food items, kitchen supplies and equipment, • Performs other duties as required or assignedQualifications, • 4+ years of cooking experience, with 1+ year of management experience, • Working knowledge of kitchen equipment, food production procedures, and safety and sanitation regulations, • Excellent communication skills and enjoyment of speaking in front of large groups, • In-depth knowledge of Italian cuisine and culture, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • 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 knives, hand tools and standard commercial kitchen equipment, • Food Handler’s License 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 Overview About Seminole Hard Rock Hotel & Casino Hollywood Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at , call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit to see our full list of benefits! Responsibilities Under the direction of the Executive Sous Chef, is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Essential Job Functions: • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively., • Place & check food requisitions in accordance with menus., • Handle and follow up all incidents immediately, and report accurately, • Train staff at lower levels and coach and direct employees to perform to Kitchen Operations., • Use correct techniques, procedures and recipes for preparing and cooking food., • Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations, • Maintaining food cost to parameter given by the company., • Check food cost on a daily basis and ensure continual awareness of monthly food cost., • Develop and maintain high standards of hygiene within kitchens., • Keeping outlet ahead of HACCP standards, • Ensure service is fast, fun, friendly, fresh, and focused., • Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times, • Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc., • Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations., • Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication., • Demonstrate commitment to assisting in the development of Seminole Tribe members participating in the Tribal Career Development program and, when a Seminole Tribe member’s assignment falls within your direct area of responsibility, act as a personal mentor/career advisor to the Tribe Member and submit progress reports and information to the Director of Tribal Development., • Ensure prompt and discreet notification to appropriate management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations., • Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service., • Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate., • Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards., • Comply with all internal policies and procedures., • Performs other duties as assigned. Qualifications • Culinary degree required and a minimum of four (4) years of culinary experience along with two (2) years of kitchen supervisory experience or the equivalent combination of education and experience., • Training in Pastry, Garde Manger, Butchery, Bakery, Hot Production, Japanese Cooking, A La Carte, Buffet, and Kitchen Artistry outlets required, • A sound knowledge of Japanese, American, and European style of cooking required. Work Environment: • May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public. Closing: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen #CulinaryHotJobs Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job DescriptionSous Chef (Opening Team) Location: St. Petersburg, FL Type: Full Time Compensation: Competitive, based on experience Welcome to St. Pete Athletic. We’re not just launching a club—we’re building a community, a standard, and a vibe. Think urban country club. St. Pete Athletic is where sport, hospitality, and social energy collide. With 14 pickleball courts, 2 padel courts, dedicated table tennis spaces, a full-service restaurant and bar, and amenities ranging from coworking to wellness to a garden oasis—it’s a place to play, connect, and belong. But our real secret? Hospitality. The kind you feel, not just see. We believe in creating moments that surprise and delight. And we’re looking for a Sous Chef who lives and breathes that philosophy. The Opportunity As a Sous Chef at St. Pete Athletic, you are the right hand to the Executive Chef and a driving force behind the culinary program. You’ll oversee daily kitchen operations, guide the line team, and ensure flawless execution of chef-driven dishes—from quick courtside bites to fine dining and private events. This is a role for someone with strong technical expertise, a calm and motivating leadership style, and a passion for hospitality that extends from the kitchen to the guest experience. Key Responsibilities Culinary Preparation & Execution • Lead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards., • Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed., • Collaborate with the Executive Chef to develop seasonal dishes, specials, and wellness-driven offerings., • Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols., • Maintain ticket-time standards (10–15 min for appetizers, 15–20 min for entrées) while managing peak demand. Food Safety & Quality Standards • Monitor cooking, holding, and storage temperatures, verifying and completing logs., • Enforce strict HACCP, sanitation, and allergy protocols., • Oversee daily taste checks to ensure flavor and consistency., • Audit food storage and prep areas for FIFO rotation, freshness, and compliance. Station Management & Operations • Direct opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness., • Supervise banquet, buffet, and plated service execution for tournaments, wellness events, and VIP celebrations., • Oversee ordering and restocking to ensure uninterrupted service., • Implement waste-minimization practices through efficient prep, portioning, and inventory controls. Inventory & Reporting • Assist with weekly and monthly inventory counts, analyzing usage to inform purchasing., • Receive deliveries, inspect for quality, and oversee proper storage., • Communicate shortages, equipment needs, and challenges to the Executive Chef. Team Collaboration • Act as the kitchen’s operational hub, coordinating with expo, servers, and management for smooth service flow., • Confirm assignment hand-offs verbally with teammates to maintain accountability., • Step into any station during peak demand to support the line., • Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events. Leadership & Development • Supervise and mentor line cooks, prep cooks, and dishwashers—providing feedback, coaching, and skills training., • Conduct pre-service lineups to review specials, VIP requests, and priorities., • Enforce grooming, uniform, and professionalism standards across the team., • Delegate effectively during service, balancing high-volume demands with fine-dining execution., • Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef., • Track daily sales, guest feedback, and operational notes, submitting reports with recommendations., • Manage ordering of food and operating supplies, ensuring costs align with company standards. Professional Standards • Arrive in a clean, pressed chef’s uniform with impeccable grooming., • Adapt to early mornings, late evenings, weekends, and private events as needed., • Report safety hazards and equipment malfunctions immediately., • Uphold the club’s culinary philosophy of wellness, performance, and luxury dining., • Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments. Who You Are • You’re an experienced chef with a strong background in upscale or resort-style dining., • You’re a confident leader who develops and inspires your team., • You balance precision and creativity, maintaining standards under pressure., • You’re collaborative, solution-oriented, and thrive in a multi-faceted hospitality environment., • You’re passionate about wellness-driven, seasonal, and high-quality cuisine. Our Promise to You At St. Pete Athletic, we want this to be one of the best jobs you’ve ever had. That means: • A supportive team culture built on kindness, excellence, and joy., • Opportunities to learn and grow under an experienced culinary leadership team., • The chance to contribute to a brand-new, high-visibility culinary program. Compensation & Benefits • Competitive salary, based on experience., • Opportunity to enroll in company health insurance plans., • Paid time off and flexible scheduling., • Opportunities for advancement in a growing hospitality brand., • Employee discount for club membership (includes F&B and retail preferred pricing). Sound Like You? Let’s Talk. If you’re ready to join the opening team that’s setting a new bar for hospitality in Tampa Bay, we’d love to meet you. Hiring Process: • After applying on our website, check your messages for a link to complete our required pre-interview questions., • We will send out invites for our career fair in late September for candidates we want to move forward with., • Estimated start date: mid-October. 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.

Known for our award-winning brunch, vibrant atmosphere, and chef-driven menu, we’re now expanding into elevated dinner and private event experiences blending. The ideal candidate thrives in both high-volume service and refined execution, balancing creativity, consistency, and leadership. Maint

Job Description Overview About Seminole Hard Rock Hotel & Casino Hollywood Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at , call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit to see our full list of benefits! Responsibilities Under the direction of the Sous Chef, assists with preparation of food in assigned kitchen outlet, ensure a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Essential Job Functions: • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Control the function of their section and assist in contributing to the overall production of the outlet., • Ensure all menus and food produced in their section is to the standards set down by the management team., • Recreates recipes, techniques and menu items as directed by Management, • Be part of and conduct on-the-job training sessions with all staff., • Responsible for daily preparation of all food requirements and daily specials for their section., • Communicates with the chefs to order proper quantities for following shifts., • Ensure service is fast, fun, friendly, fresh, and focused., • Ensure that the above applies in accordance with established standards in respect of preparation, storage, sanitation and general hygiene., • Conduct regular cleaning within kitchen outlets., • Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate managers of concerns and observations., • Demonstrate actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication., • Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations., • Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards., • Comply with all internal policies and procedures., • Performs other duties as assigned. Qualifications Knowledgeable in cooking skills including, but not limited to grilling, sauté, sauces, butchering, fish fabrication. Culinary degree and two (2) years similar experience in a high caliber establishment required, Steakhouse experience preferred. Work Environment: • May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public., • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities. Closing: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen #CulinaryHotJobs Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job DescriptionDescription: About Pelican Bay Foundation Pelican Bay Foundation is the premier luxury community in Naples, FL. One of the area’s largest exclusive enclaves, situated on more than three square miles and bordered by pristine white-sand beaches, our community offers the most diverse slate of amenities and activities anywhere in the region. The Foundation manages all common areas, including two beach facilities and two private beachfront restaurants, two tennis facilities, two boardwalks, the Fitness Center and Wellness Studio, the Community Center, and approximately 90 acres of land. About the Position We are seeking a full-time Line Cook to be part of the Food & Beverage department. You’ll get the opportunity to foster a culture of creating memorable experiences for members and their guests. Our ideal candidate will ensure that all dishes are prepared to the highest standards of quality and presentation. You will work well under pressure, be a team player, organized, flexible, self-motivated, and reliable. You’ll have a chance to work with a passionate year-round Food & Beverage team of managers, supervisors, front and back of the house individuals, along with an exceptional group of seasonal people from around the world. Come join our awesome team and be a part of the Pelican Bay Foundation legacy! What You’ll Do • Prepare and cook high-quality food items according to standardized recipes., • Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and hygiene practices., • Work closely with the Executive Chef, Sous Chef, and other kitchen staff to ensure smooth operations., • Monitor member satisfaction, addressing any issues promptly and professionally., • Maintain proper and adequate set-up of assigned area., • Minimum of at least six (6) months of experience in a culinary environment within hospitality., • Experience delivering outstanding customer service while collaborating with other team members ensuring member satisfaction., • Ability to meet physical requirements: standing, walking, and carrying up to 50 pounds., • Minimum High school diploma/GED or equivalent, • Any combination of education, training, and work experience which demonstrates the ability to perform the duties and responsibilities as described. All eligible regular employees are offered the following benefits: • Generous Paid Time Off (PTO) & Paid Holidays, • Medical, Dental, and Vision options on the first of the month following 30 days from your start date, • 401k with excellent employer match from Safe Harbor, • Free Team Member Meals, • Team Member Referral Bonus, • Company Paid Group Life, Disability and AD&D, • Company Paid Employee Assistance Program, • Welcoming: Help build and embrace a sense of community and belonging for all., • Collaborative: Leverage our collective genius with a focus on clear communication, teamwork, and continuous improvement., • Positive: Be open to new ideas and utilize creative problem solving to deliver exceptional member satisfaction at all touch points.

Job Description Overview About Seminole Hard Rock Hotel & Casino Hollywood Seminole Hard Rock Hotel & Casino Hollywood is the flagship casino resort of Hard Rock International, owned by the Seminole Tribe of Florida. This world-renowned entertainment, gaming and hospitality destination unveiled a $1.5 billion expansion on Oct. 24, 2019. New offerings include 638 upscale guestrooms in the first-ever Guitar Hotel, 168 luxury guestrooms and unique swim-up suites in the adjacent Oasis Tower at Seminole Hard Rock Hotel & Casino Hollywood, and 465 newly redesigned guestrooms in Hard Rock Hotel for a combined room count of 1,271 throughout the resort. Additional amenities include the lush, “Bora Bora” style lagoon with private cabanas and butler service; a 42,000 square-foot Rock Spa® & Salon; a 13.5-acre recreational water experience for swimming, kayaking and paddle boarding; 19 dining outlets and 20 bars and lounges; an expansive gaming floor with 3,100 slots, 195 table games and a 45-table poker room; 120,000 square feet of premier meeting and convention space including a 38,000 square-foot, carpeted exhibition hall; and a 26,000 square-foot retail promenade. The highly anticipated Hard Rock Live entertainment venue with a 7,000-person capacity, will showcase A-list entertainers, comedy acts, Broadway performances, sporting events and live broadcast productions. The integrated resort is located on 87 acres of the Hollywood Seminole Reservation along State Road 7 (U.S. Highway 441), and is 10 minutes from Fort Lauderdale/Hollywood International Airport and 30 minutes from downtown Miami and Miami International Airport. For more information, visit us online at , call 800-937-0010 or follow us: Facebook: SeminoleHardRockHollywood, Twitter: @HardRockHolly, Instagram: @HardRockHolly. Benefits & Perks: We offer rockin' benefits that include Medical, Dental, Vision & Life Insurances, 401K, Paid time off, Annual Bonus Opportunity & much more! Please visit to see our full list of benefits! Responsibilities Under the direction of the Sous Chef, assists with preparation of food in assigned kitchen outlet, ensure a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Essential Job Functions: • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures., • Control the function of their section and assist in contributing to the overall production of the outlet., • Ensure all menus and food produced in their section is to the standards set down by the management team., • Recreates recipes, techniques and menu items as directed by Management, • Be part of and conduct on-the-job training sessions with all staff., • Responsible for daily preparation of all food requirements and daily specials for their section., • Communicates with the chefs to order proper quantities for following shifts., • Ensure service is fast, fun, friendly, fresh, and focused., • Ensure that the above applies in accordance with established standards in respect of preparation, storage, sanitation and general hygiene., • Conduct regular cleaning within kitchen outlets., • Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate managers of concerns and observations., • Demonstrate actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication., • Ensure prompt and discreet notification to managers and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations., • Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards., • Comply with all internal policies and procedures., • Performs other duties as assigned. Qualifications Knowledgeable in cooking skills including, but not limited to grilling, sauté, sauces, butchering, fish fabrication. Culinary degree and two (2) years similar experience in a high caliber establishment required, Steakhouse experience preferred. Work Environment: • May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public., • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities. Closing: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen #CulinaryHotJobs Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Job Description ABOUT FIDDLER’S CREEK Fiddler’s Creek is an award-winning, private, master-planned community featuring luxury residences and resort-style amenities in a tropical setting. The developer of Fiddler’s Creek is Naples-based Gulf Bay® Group of Companies, one of the largest privately-owned development companies in Florida. Our employees and contractors have a history of providing service at the highest level of hospitality with a strong sense of responsibility, loyalty, confidentiality, and ethics. Each individual possesses great initiative with a deep understanding of their individual role and a passion for the luxury club market. JOB OVERVIEW: Manage and optimize the cost in the food and beverage departments. Manage inventory, track food and beverage variances, implement strategies to reduce waste and spoilage. Prepare cost analysis and enhance profitability. KEY RESPONSIBILITIES: • Manage the purchasing of all food and beverage items. Ensure that the highest quality product is purchased at the best possible price. Ensure that orders are placed properly and received in a timely manner., • Supervise food and beverage storerooms and receiving areas and personnel. Ensure that all deliveries are to specifications in accordance with receiving sheets, purchase orders, pricing and weights., • Implement and oversee systems for tracking inventory, including stock levels and expiration dates., • Work closely with Accounting Department to ensure timely and accurately uploading invoices in our Accounts Payable system – Ottimate., • Develop and implement cost control procedures and policies for the Food and Beverage department., • Monitor and analyze food and beverage costs, including inventory management, purchasing, and recipe costing., • Prepare detailed reports on food and beverage costs, highlighting variances and providing actionable insights for improvement., • Collaborate with food and beverage teams to ensure adherence to portion control and waste management practices., • Conduct regular audits of inventory and supplies to ensure accuracy and minimize losses., • Assist in budget preparation and forecasting, providing input based on cost analysis., • Train staff in cost control measures and the importance of maintaining budgetary compliance., • Identify opportunities for cost reduction and efficiency improvements without compromising quality. QUALIFICATIONS AND OTHER REQUIREMENTS: • Associate’s degree in Food Service Management, Hotel and Restaurant Management, Hospitality, or related field is required. Bachelor’s Degree is preferred., • Minimum 3 years of purchasing experience in food and beverage, culinary or related professional area. Proven experience in cost control and inventory management within the food and beverage industry., • Experience with inventory management systems is required. Chef-Tech and/or Yellow Dog experience is preferred., • Intermediate knowledge of Excel is required, • Strong analytical skills with proficiency in data analysis and reporting tools., • Excellent attention to detail and organizational abilities., • Excellent time management and organizational skills., • Good communication skills and the ability to work collaboratively with diverse teams., • Able to work independently and without supervision., • Ability to balance multiple projects and changing priorities., • Must schedule vacations during the off-season months.

Job Description Job Title: Director of Food & Beverage Reports to: General Manager FLSA Category: Salary/Exempt Position Compensation: $120,000 - $140,000 Base Salary, plus Incentive Relocation: Relocation Assistance Available Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon Location: Quarry Beach Club 8975 Kayak Drive Naples, Florida, 34120 About the Club: The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest. Learn more about this award-winning Distinguished Club by visiting their website . Position Summary: The Director of Food and Beverage will be responsible for all the Club's food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include: • overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service., • Elevating the Club's wine program, • Developing and managing the food and beverage budget and financial performance., • Leverage, utilize, and train staff on the Club's Point-of-Sales system, Jonas. Essential Responsibilities: • Operational Leadership:, • Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness., • Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations., • Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences., • Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams., • Menu & Beverage Program Development:, • Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes., • Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members., • Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience., • Financial and Point-of-Sales System:, • Leverage the Club's Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends., • Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards., • Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements., • Team Leadership & Development:, • Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services., • Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service., • Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge., • Member and Guest Experience:, • Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere., • Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience., • Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members., • Event Management & Culinary Action Stations:, • Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly., • Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members., • Compliance & Safety:, • Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff., • Promote a culture of cleanliness, organization, and safety across the food and beverage operations. Qualifications: • Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night., • Bachelor's degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience., • Comprehensive Point-of-Sales system experience, preferably with Jonas Club software, including generating financial reports and creating graphical data visualizations., • Controlling labor costs., • Strong financial acumen in budgeting, forecasting, and cost and labor control., • Exceptional leadership and communication abilities, with a focus on team development., • Experience managing a wine club and developing engaging culinary action stations for events., • Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation. Club Benefits: • Great team in place that celebrates the unique Quarry Beach Club spirit., • Team events, fun holiday celebrations, and club-provided meals., • Clothing allowance and competitive dining allowance after the first year., • Group health insurance benefits., • 401 (k) retirement plan., • Paid Time Off – 3 weeks., • Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.

Job DescriptionDescriptionCotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Cotton combines this diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments. Summary The Culinary Assistant Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have experience with back of the house operations and front of the house operations. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks. Key ResponsibilitiesMajor Responsibilities • Receives and reviews information from PM on contracted event(s)., • May be involved in site walks., • Completes load lists for events., • Trains kitchen staff/temporary labor., • Menu – Makes sure all ingredients are available and loaded., • Cross checks all rentals, staffing and Third-Party vendors 48 hours before event., • Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return), • Asset info (submit to Asset Manager for coordination), • Clearly communicates event details to upper management., • Reviews load sheets with staff., • Point of Contact for Client with the PM at the time of event when BD is not present., • Submits necessary reports timely and accurately., • Oversees and directs event staff., • Coordinates pre-event huddles., • Reviews event timelines with staff and management., • Supports PM with positions and tasks., • Final Walk 30 minutes before event starts., • Assists with control of prep, coordination, and timing of food and beverage., • Communicates with staff concerning timelines., • Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc., • Overseas breakdown and clean up., • Final walk of completed event., • Bachelor’s or Culinary degree preferred, • College Degree (preferred), • Valid Driver’s License, • Culinary training and/or certifications is a plus Experience:, • 3 years Chef experience or 5 years heavy kitchen operational management experienceKnowledge and Skills:, • Food Cost, • Labor Cost, • Menu development and planning, • Cooperation and Teamwork, • Awareness, • Follow-through, • Sense of Urgency, • RV and mobile kitchen experience a plus., • Must be willing and able to travel for extended periods of time up to 60 days

Job DescriptionDescriptionCotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Cotton combines this diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments. Summary The Culinary Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have a vast amount of experience with back of the house operations and helping to create menu items for future events. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks. Key ResponsibilitiesMajor Responsibilities • Receives and reviews information from Director on contracted event., • Attends sight walk with Business Development team, • Completes Event Workbook, • Staffing (specific names), • Menu (submit to Katy Kitchen Manager for ordering), • Confirms all rentals, staffing and Third-Party vendors 48 hours before event., • In charge of rentals (Check out, Inventory, Collect after event, Inventory, Return), • Asset info (submit to Asset Manager for coordination), • Communicates all details in Katy Mtg., • Reviews Load Sheet with staff, • Point of Contact for Client at the time of event when BD is not present., • Project Manager Report submitted, • In charge of all staff at time of event, • Pre-Event huddle, • Review timeline, • Assign positions and tasks, • Final Walk 30 minutes before event starts, • Controls prep, coordination, and timing of food and beverage, • Communicates with staff concerning timelines., • Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc., • Oversees breakdown and clean up, • Final walk of completed event, • Bachelor’s degree preferred, • College Degree (preferred), • Valid Driver’s License, • Culinary training and/or certifications is a plus Experience:, • 10 years Chef experience or 15 years heavy kitchen operational management experience Knowledge and Skills:, • Food Cost, • Labor Cost, • Menu development and planning, • Cooperation and Teamwork, • Awareness, • Follow-through, • Sense of Urgency, • RV and mobile kitchen experience a plus., • Must be willing and able to travel for extended periods of time, • Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours Disclaimer: This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested. Equal Opportunity Employer/Veterans/Disabled. If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR (877) 511-2962 #culinary

Current projects include Dallas-based private social club, Park House, which will open its second location in Houston later this year; the award-winning, chef-driven Mexican restaurant, José, which was named D Magazine’s Best Restaurant in Dallas (2021) and was a James Beard Award semif

Job DescriptionBenefits: • Bonus based on performance, • Health insurance, • Opportunity for advancement F&B Service Director Education and/or Experience 1. Four-year college or university degree in Hospitality Management or Culinary Arts preferred, 2. Minimum of 5 years as an F&B manager, 3. Private Club experience a plus Salary and bonus potential commensurate with experience Outstanding Health Benefits Job Knowledge, Core Competencies and Expectations • Food and beverage cost controls and operating procedures., • Menu design., • Marketing and promotions., • Wine, spirits and bar operations., • Point-of-sales systems., • Strong interpersonal and organizational skills., • Polished, professional appearance and presentation., • Build a team, train, and maintain the F&B and ensure a positive culture., • Effective communication., • Knowledge of and ability to perform required role during emergency situations., • Develops an operating budget for each of the departments revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained., • Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs., • Ensures that adequate member charge procedures are followed and that documentation is reported in an accurate and timely manner., • Responsible for proper charge procedures, guest check analysis, ticket controls and daily sales reports and analysis., • Oversee all recruitment, training, supervision and termination of F&B staff., • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented., • Monitors employee records to minimize overtime and keep labor costs within budget., • Assures that all standard operating procedures for revenue and cost control are in place and followed., • Assures that all applicable club policies and procedures are followed., • Assists Chef with the approval of menu items for all outlets, special events and banquet events., • Establishes quantity and quality output standards for personnel in all positions within the department., • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages., • Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees personnel files., • Researches new products and evaluates their cost and profit benefits., • Consults daily with the Executive Chef, Event Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost., • Helps develop wine lists and wine sales promotion programs., • Establishes, updates and maintains all written standards and procedures for the department as needed., • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken., • Monitors appearance, upkeep and cleanliness of all club facilities., • Monitors employee dress codes according to policies and procedures., • Approves all invoices before submitting to the Accounting Department., • Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues., • Maintains records of special events, house counts, food covers and daily business volumes., • Audits and approves weekly payroll., • Works with the clubs Controller to identify and develop operating reports and for ongoing control of the department., • Recommends operating hours for all food and beverage outlets., • Serves as manager-on-duty on a scheduled basis., • Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters., • Complete periodic China, glass, and silverware inventories.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Vision insurance, • Wellness resources Catering Manager With a twenty-year plus reputation for being among the best private golf course communities in Florida, Plantation Bay Golf and Country Club continues to get better. We are seeking a energetic, organized Catering manager to promote our state-of-the-art facility. Additionally, our pristine property is the perfect backdrop for any event. Job Summary The primary objective of this position is to help direct the Catering department to include planning, budgeting, forecasting, soliciting new business, maintaining current clients, and promoting banquet and catering business for the club. Revenue maximization and the ability to control Catering expenses through effective negotiation of services and accurate forecasting are required. The Manager is ultimately responsible for achieving his/her budgeted sales plan. Internal/external events may include seminars, wedding receptions, bar and bat mitzvah, rehearsal dinners, luncheons, and golf tournament events. Member events may also include holiday parties, special events, and more. The Manager develops relationships with Members, individuals, and corporations who book events to maintain a catalog of repeat business while prospecting for new events. Additionally, s/he will promote the Club locally via bridal shows and other public events, which heighten awareness within the community. This position works closely with the Executive Chef when designing custom menus for clients. They must also work with the entire management team to communicate and prepare for upcoming events. Job Responsibilities: • Solicit new accounts and review previous Catering/Banquets files to generate business., • Interact with clients and prospective clients to determine needs and direct staff accordingly., • Must be able to direct and maintain the sales process., • Respond (within 24 hours) to all inquiry phone calls/walk-ins., • Conduct site visits/entertain potential clients., • Assist with the development of, editing, and distribution of all Banquet related files that generate business., • Negotiate, prepare, and write all BEOs within approved pricing structure., • Works closely with bridal shops in the competitive market., • Acts as the face of the business to those seeking Wedding venues., • Brings imagination into each event., • Create, edit, and distribute all reports needed for daily, monthly, and annual forecasting., • Tour and inspect banquet and meeting space daily., • Ensure that functions are set to client-specific standards and ready to begin on time., • Coordinate with other departments regarding client requests regarding the BEO process., • Assure of complete billing and deposit procedures as needed on a timely basis., • Give an overview of weekly events to staff, the General Manager, and the Food & Beverage Department., • Prepare weekly/monthly forecasts of Sales and Catering bookings and their effect on food, beverage, and other miscellaneous revenues., • Attend staff and other club meetings as needed., • A minimum of two years experience as a Catering Sales Manager in hotels and/or private Clubs., • Solid understanding of banquet revenue generation., • Proven record of accomplishment., • Knowledge of social etiquette., • Creative menu development skills., • High energy, outgoing personality., • Organizational skills and attention to detail. Must pass drug screen and background check

Job DescriptionLine Cook (Opening Team) Location: St. Petersburg, FL Type: Full Time / Part Time Compensation: $18–$21/hour (based on experience and station proficiency) Welcome to St. Pete Athletic. We’re not just launching a club—we’re building a community, a standard, and a vibe. Think urban country club. St. Pete Athletic is where sport, hospitality, and social energy collide. With 14 pickleball courts, 2 padel courts, dedicated table tennis spaces, a full-service restaurant and bar, and amenities ranging from coworking to wellness to a garden oasis—it’s a place to play, connect, and belong. But our real secret? Hospitality. The kind you feel, not just see. We believe in creating moments that surprise and delight. And we’re looking for Line Cooks who live and breathe that philosophy. The Opportunity As a Line Cook at St. Pete Athletic, you are the backbone of the culinary program—executing chef-driven dishes that range from quick courtside bites to fine-dining plates and private event menus. With precision, speed, and an uncompromising commitment to quality, you’ll ensure every guest enjoys an elevated dining experience that reflects the club’s luxury hospitality standards and performance-driven philosophy. This role is perfect for a detail-oriented cook who thrives under pressure, embraces collaboration, and takes pride in consistency and craft. Key Responsibilities Culinary Preparation & Execution • Prep proteins, produce, sauces, and garnishes daily, labeling and rotating using FIFO standards., • Follow recipes, plating guides, and portioning specifications; provide feedback to chefs on efficiency and guest response., • Execute plates to luxury service standards—temperature, flavor balance, portion accuracy, and garnish consistency., • Respond to expo and call orders across courtside, café, dining, and event service with speed and accuracy., • Maintain ticket times in accordance with SOPs, adjusting pace collaboratively during peak volume., • Prepare gluten-free, vegan, and allergy-sensitive items carefully, following cross-contamination protocols. Food Safety & Quality Standards • Verify cooking, holding, and storage temperatures; log cooler/freezer checks during shifts., • Adhere to HACCP guidelines, sanitation checklists, and allergy protocols., • Sanitize work surfaces, tools, and equipment continuously throughout service., • Sample daily taste plates to confirm flavor profiles meet chef and brand standards., • Minimize food waste through mindful prep, proper storage, and portion control. Station Management & Operations • Complete opening and closing procedures for assigned stations (mise en place, restocking, logs, deep cleaning, breakdown)., • Restock supplies proactively (oils, seasonings, garnishes) before service., • Rotate across stations—grill, sauté, pantry, prep—based on daily needs and events., • Support banquet, buffet, and plated service execution for VIP events, tournaments, and wellness programming. Inventory & Reporting • Assist with weekly inventory counts and report low stock or quality concerns to sous chef., • Receive and store deliveries, inspecting for quality, expiration, and proper handling. Team Collaboration • Communicate clearly with expo, service, and culinary teammates on timing, delays, and handoffs., • Confirm handoffs verbally to ensure accountability., • Support teammates during peak periods to maintain flow and quality., • Flexibly accommodate early mornings, late evenings, weekends, and private events. Professional Standards • Arrive in a clean, pressed uniform with polished non-slip shoes., • Exhibit a positive, solution-oriented attitude under pressure., • Report equipment malfunctions or safety hazards immediately., • Uphold the club’s culinary philosophy of wellness, lifestyle, and performance-focused dining., • Ability to stand for extended periods, lift at least 30 lbs, and work in hot, fast-paced environments. Who You Are • You’re an experienced line cook who thrives in high-volume, quality-driven environments., • You’re precise, fast, and reliable—with a strong commitment to consistency., • You take pride in presentation and detail, even during peak volume., • You’re collaborative and thrive as part of a professional culinary team., • You’re passionate about hospitality-driven dining and wellness-focused cuisine. Our Promise to You At St. Pete Athletic, we want this to be one of the best jobs you’ve ever had. That means: • A supportive team culture built on kindness, excellence, and joy., • Opportunities to learn under experienced culinary leadership., • The chance to be part of a club that values creativity, performance, and connection., • Employee discount for club membership (includes F&B and retail preferred pricing). Compensation & Benefits • $18–$21/hour (based on experience and station proficiency)., • Opportunity to enroll in company health insurance plans., • Flexible scheduling (part-time or full-time)., • Opportunities for advancement in an opening club. Sound Like You? Let’s Talk. If you’re ready to join the opening team that’s setting a new bar for hospitality in Tampa Bay, we’d love to meet you. Hiring Process: • After applying on our website, check your messages for a link to complete our required pre-interview questions., • We will send out invites for our career fair in late September for candidates we want to move forward with., • Estimated start date: mid-October. 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 DescriptionDescription: Join our Culinary Team! Island Country Club is a private, social, golf and tennis community located in the heart of Marco Island, Florida. Founded in 1966, Island Country Club was Marco Island’s first Club. Our facilities are open year-round with fall, winter and spring months being our busiest times of the year. We are recruiting a Line Cook who is talented, energetic, and passionate about their craft. As Line Cook, you ensure we are meeting our mission to provide our members with consistent, well-prepared, and diverse cuisine. You prepare all food items served to our members. You carefully follow recipe cards and production sheets in your preparation to ensure quality and consistency of your food is achieved in a timely manner. You will play an essential role in preparing high-quality meals and contributing to the overall member satisfaction. We want you to be able to focus on your creativity! We also encourage our culinary team members to post pictures on social media of plated entrees, large banquets, ice displays, or anything else you feel proud of. If you can meet these expectations, apply today! A competitive benefits package will be provided to the candidate selected for employment. The job description and requirements are as follows: Job Summary (Essential Functions): Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. Job Tasks/Duties: • Take inventory of all items required for station set-up and determine those items that require preparation., • Prepares items according to standard recipes., • Coordinates and times orders with other kitchen operations., • Requisitions items needed to produce menu items., • Notifies Sous Chef of expected shortages., • Ensures that assigned work areas and equipment are clean and sanitary., • Sets-up, maintains and breaks down prep cook station., • Covers, dates and neatly stores all leftover products that are re-usable., • Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment., • Closes the kitchen properly using the closing checklist., • Attends kitchen staff meetings and offers suggestions for improvements., • High School diploma or GED., • Successful completion of a two-year course at culinary school preferred., • Prepares menu items as needed for member or guest service., • Follows all state and local health and food safety regulations., • Follows all safety procedures for operating and cleaning machinery., • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions.

Job DescriptionAre you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook 1. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. COOK I Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 1 must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their perspective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 3 years experience in culinary field, 3. Ability to communicate in English with guest, co-workers and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • Clearly communicate using professional language, • Daily communication with Sous Chef(s) and Chef de Cuisine. Discuss operational status, special attention arrivals and /or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve member experiences through new food offerings and ideas to drive revenue., • Daily communications with stewards to ensure kitchen is running at the highest possible sanitary standards., • Give and log daily, weekly and monthly projects to the stewards for areas of concern., • Constantly pushing self to learn more about food service through books, magazines and dining out., • Set a professional example for other cooks and team members., • Ensure a complete washed and sanitized kitchen is passed over to the next shift., • Ensure stewards have followed their daily, scheduled cleanliness of walk-ins, lines and general area of stewarding and kitchen., • Daily line checks with team members ensuring quality and shelf life of product. Responsible for utilizing product through alternative outlets to minimize product loss., • Closely monitor portion sizing to ensure consistency., • Assist Supervisor in maintaining all logs and checklists for State and Internal audits., • Responsible for assisting with updating recipe books with proper procedures., • Thorough check of all walk-ins to ensure proper storage and rotation., • Expert in plating using proper service ware., • Participate in shift line-ups, informing F&B staff of specials and menu items no longer available., • Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary., • Keep par items ordered for dry storage and produce walk-in., • Advanced knife skills: intermediate protein fabrication, understands all major cuts and can execute with speed and control, knife sharpening skills., • Can work multiple stations on a hot cooking line., • Full working knowledge of pantry and “cold kitchen” operations and skills., • Basic sauce making skills: understands base “mother sauces,” understands emulsification, understands stocks and broths, understands soup making, understands principles of reduction. Equal Employment Opportunity - Drug-free workplace

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook 2. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 1 must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their perspective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 3 years experience in culinary field, 3. Ability to communicate in English with guest, co-workers and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • Create a great team environment, where the diversity of the individual members is valued. Be there for your team., • Be passionately involved in the training and development of the team. It is our responsibility., • Understand and be the driver of the agreed culinary concepts, goals, philosophies and food and beverage directions., • Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team., • Take ownership and initiate problem solving opportunities. Follow up and hold yourself accountable at all times., • Be open to suggestions and criticize your own work performance, be a leader and innovator in the industry., • Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow., • Find a way, be positive, utilize your experiences, and welcome challenging circumstances., • Intermediate knife skills – basic fabrication techniques, knowledge of intermediate cuts with speed and accuracy, and knife sharpening skills, • Ability to “own” and efficiently operate a single station on a hot cooking line., • Full knowledge of pantry and “cold kitchen” operations. 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, workload, rush jobs, emergencies, or technological developments) change.

Job Description About Company: The heritage of The Beach Club dates back to 1941 when Jack Mitchell, who was prominently identified with Palm Beach life, built the Coral Beach Club on our present site spanning 300 ft directly on the Atlantic Ocean. In 1969, the club was reorganized as a private entity, redesigned by famed architect John Volk, and opened again in 1970. Today, after multiple major renovations, the 70,000 sq ft facility boasts some of the most stunning and magnificent indoor and outdoor venues in Palm Beach Cooks sought by The Beach Club Inc. in Palm Beach, FL to perform the following duties: • Responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant., • Take inventory of all items required for station set-up and determine those items that require preparation., • Coordinates and times orders with other kitchen operations., • Requisitions items needed to produce menu items., • Ensures that assigned work areas and equipment are clean and sanitary., • Sets-up, maintains and breaks down prep cook station., • Covers, dates and neatly stores all leftovers products that are reusable., • Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment., • Closes the kitchen properly using the closing checklist., • Assists with other duties as assigned by the Chef. Minimum Requirements: High school diploma or foreign equivalent, and Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required. 6 months of experience must include: • Preparing, cooking, plating, garnishing food, and following par sheets and recipes., • Customizing orders to account for customers’ unique preference and dietary requirements., • Preparing a variety of meats, seafood, poultry, vegetable and other food items for cooking in broilers, ovens, grills, fryers and other variety of kitchen equipment., • Prepare and cook a variety of menu items such as meat and seafood at an appropriate temperature and served in a timely manner.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Line Cook. 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 rom, 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. Line cooks are responsible in preparing all menu items during breakfast, lunch, dinner, and event services. There daily focus is learning and perfecting techniques, speed and consistency. They are vital to every outlet. RESONSIBILITIES AND AUTHORITIES: • Always treat guests with courtesy and respect in a variety of situations, • Honesty & Integrity, • Delivers outstanding service and creates memorable experiences., • Responsible for preparing assigned food items, • Follow the recipes and the portion control guidelines set by the restaurant, • Responsible for setting up stations with appropriate par levels for the shift and restocking items, • Responsible for the freshness and correctness of the mise en place on their station, • Prepare any ingredient or specific recipe as directed by the Sous Chefs, • Keep work area clean, sanitized, and organized. This includes but not limited to prep table, sinks, walk-ins, lowboys, floor, dry storage, ovens and stovetops, • Possess strong cooking skills., • Understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, food processors and slicers in a safe environment, • Possess knowledge of and follows sanitary food handling procedures, • Remain calm and work well under pressure, • Must have Executive Chef taste and sign off on every item prepped before being put away, • Must understand and practice proper food cooling and storing procedures, • Responsible for having the tools needed for the station worked and proper storage of tools when not used., • Responsible for using sharp cutlery at all times, • Must have 2 years + of line cook experience in Miami at a comparable restaurant or hotel, • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus, • Must have good knife skills

Job Description We provide excellent benefits and perks, including the privilege of using club amenities! On a space-available basis, employees can play golf, tennis, or pickleball, use our employee fitness room, and purchase merchandise in one of our many shops. Our full-time team is also eligible for medical, dental, vision, life, short- and long-term disability, 401k, and other great benefits. We also make it easy to apply! A DAY IN THE LIFE OF A LEAD COOK: As a Lead Cook, you ensure we meet our mission to provide our members with consistent, well-prepared, and diverse cuisine. You will be responsible for the daily production of soups, stocks, and staff meals, as well as the management of from-scratch soups for multiple meal periods, dining venues, and events. You will produce and manage all stock production and evaluate finished products to determine product quality. You will manage and rotate product inventory, as well as research new recipes to enhance the culinary experience of Bonita Bay Club members. You will regularly evaluate processes and procedures to ensure efficiency, cost control, and safety standards are being met. Finally, you will work in conjunction with team managers to develop plans for desired production items and report to the Executive Sous Chef. JOB SKILLS AND QUALIFICATIONS: • Requires a minimum of 5 years of culinary experience., • Must be able to create, evaluate, and execute standardized recipes and procedures with 100% accuracy., • Must be self-motivated and able to work independently., • Serve Safe Manager Certification must always be maintained., • Excellent interpersonal skills are required with a positive, professional demeanor., • Must possess a sense of urgency and a desire to satisfy members' requests., • ACF Certification is preferred but not required; should be aspiring for certification., • Must be proficient in Microsoft computer programs, with the ability to use Word, Excel, and Outlook., • Must be able to read, write, and communicate effectively in English. ESTIMATED SCHEDULE: • In Season (January-April) available 5-6 days/week as business demands, • Shoulder Season (October-November & May) 5+ days/week as business demands, • Off Season (June-September) 35+ hours/week as business demands ABOUT BONITA BAY CLUB Bonita Bay Club is a private club renowned for the most extensive services, amenities, and facilities nestled in the center of Bonita Springs, Florida. Situated within 2400 pristine acres of the Bonita Bay community, half of which is preserved as natural habitat. The club boasts five championship golf courses crafted by designers Arthur Hills and Tom Fazio, a golf club fitting lab, a teaching academy, and a short game training zone. The club's Sports Center features 18 Har-Tru tennis courts, 10 pickleball courts, and a zero-entry resort-style pool. The 60,000-square-foot Lifestyle Center houses a cutting-edge fitness center, spa, and salon nearby. Bonita Bay Club has earned prestigious accolades, including Distinguished Club and Platinum Club status, and is recognized as one of America's Healthiest Clubs for its dedication to member and employee wellness. Join Our Team - It's Where You Belong! Job Posted by ApplicantPro

Job DescriptionAre you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook III. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property comprises a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. COOK 3JOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Cook 3 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 3 must display a basic level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, Employees will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 1 years experience in the culinary field, 3. Ability to communicate in English with guests, co-workers, and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • Create a great team environment, where the diversity of the individual members is valued. Be there for your team., • Be passionately involved in the training and development of the group. It is our responsibility., • Understand and be the driver of the agreed culinary concepts, goals, philosophies, and food and beverage directions., • Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team., • Take ownership and initiate problem-solving opportunities. Follow up and hold yourself accountable at all times., • Be open to suggestions and criticize your own work performance, and be a leader and innovator in the industry., • Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow., • Find a way, be positive, utilize your experiences, and welcome challenging circumstances., • Basic knife skills – safe handling techniques, a basic understanding of cuts with speed and accuracy, and knife sharpening skills, • Introduction to cooking: cold food preparations and techniques, • Basic understanding of bulk food prep and scales of efficiency Equal Employment Opportunity - Drug-free workplace

Job Description Bellini at Mr. C Coconut Grove is looking to hire a Pasta Line Cook to join our kitchen staff and maintain cleanliness around our restaurant. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A PASTA LINE COOK We are looking for a Pasta Line Cook to prepare food to the exact chef’s specifications and to set up stations for the menu. Line Cook's duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Ultimately, you will contribute to delivering a pleasant dining experience for our guests. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Keeping track of meal prep components to ensure timely completion of final dishes, • Chopping and preparing vegetables and other non-meat ingredients, • Stocking ingredients and kitchen supplies, • Maintaining clean and sanitized workstations, • Checking perishable ingredients and food items for freshness, • Understanding of portions when cutting and slicing meat, poultry and seafood, • Comprehension skills when reading order tickets and recipes, • Hand-eye coordination when using kitchen tools and cooking utensils, • Taking daily measures to prevent food cross-contamination, • Work experience as a line cook or similar role, • Willingness to work as a team player when preparing dishes and coordinating meal service, • Organizational skills to maintain an orderly workspace and kitchen, • Hands-on experience with professional kitchen equipment, • Good knowledge of food plating techniques, • Understanding of health and safety rules in a kitchen, • Physical stamina and the ability to stand for extended periods of time when cooking and preparing food, • Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends, • Ability to multitask in a fast-paced environment All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR vqYX6Z0xXk

Job DescriptionAbout Harbour Club Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is a premier destination for luxury dining and refined experiences. Situated in the heart of Miami Beach, our club features three distinct concepts: Harbour Club, a private Japanese restaurant; the Palm Room, an exclusive speakeasy-style lounge; and A’riva, our Mediterranean trattoria open to the public. With an unwavering commitment to excellence, we provide a unique blend of privacy, elegance, and world-class service. Position Summary Harbour Club Miami is seeking a refined, highly organized, and charismatic Maitre D’ to serve as the face of our front-of-house experience. The Maitre D’ plays a pivotal role in creating a warm, elegant, and seamlessly orchestrated atmosphere for our members and guests. This individual will manage reservations, greet and seat guests with discretion and style, coordinate with floor staff and management, and ensure each dining experience reflects the high standards of our exclusive establishment. Key Responsibilities * Act as the primary point of contact for members and VIP guests upon arrival, ensuring a welcoming and polished first impression. * Manage the reservation book using hospitality software (e.g., SevenRooms, Resy), optimizing table flow and member preferences. * Coordinate closely with the Restaurant Managers and kitchen to ensure seamless service execution across all dining outlets. * Anticipate guest needs and respond promptly with grace and professionalism. * Oversee seating assignments and floor plans to maximize service efficiency while maintaining the ambiance of each space. * Develop genuine relationships with members and regular guests, remembering names, preferences, and special occasions. * Supervise and train host and reservations team to deliver exceptional and discreet service. * Handle member concerns or complaints tactfully, escalating when appropriate. * Ensure compliance with all health, safety, and service standards. Qualifications * Minimum 3–5 years’ experience as a Maitre D’, Head Host, or similar front-of-house leadership role in a high-end or members-only environment. * Deep understanding of luxury hospitality and guest experience expectations. * Polished presentation and exceptional interpersonal skills. * Strong organizational and communication skills; ability to multitask under pressure. * Proficiency with reservation systems such as Resy, OpenTable, or SevenRooms. * Flexibility to work evenings, weekends, and holidays as needed. * Knowledge of Japanese and Mediterranean cuisine and wine is a plus. * Bilingual (English/Spanish or English/French) a plus. What We Offer * Competitive salary commensurate with experience * Opportunities for career growth within an expanding hospitality group * Staff meals during shifts * Access to exclusive Harbour Club events and industry networking * A supportive and professional work environment * Health Insurance Benefits and 401(k) Join us at Harbour Club Miami and be part of a team redefining fine dining and private hospitality in Miami Beach. To apply, please submit your resume and a brief cover letter outlining your experience and passion for hospitality.

Job DescriptionAbout Mika Mika is an elevated dining destination by Michelin-starred Chef Michael White, blending refined Italian cuisine with exceptional hospitality in the heart of Coral Gables. Our mission is to deliver an unforgettable dining experience where culinary artistry meets warm, attentive service. Position Overview The Lead Host/Hostess is the first and last impression of the guest experience at Mika. This role requires a poised, polished professional who excels in guest relations, reservation management, and leading the host team. The Lead Host/Hostess ensures seamless service flow at the front door and works closely with management to maximize guest satisfaction and table optimization. Key Responsibilities * Warmly greet and welcome all guests, ensuring an elevated first impression. * Manage reservations, walk-ins, and guest seating using reservation systems effectively. * Supervise and guide the host team, delegating responsibilities to ensure smooth service. * Collaborate with the management team to monitor dining room flow, anticipate guest needs, and reduce wait times. * Maintain detailed guest notes and VIP preferences to support personalized service. * Handle guest inquiries and resolve concerns with professionalism and grace. * Ensure the host stand, menus, and entry area are immaculate and guest-ready at all times. * Train and mentor new hosts/hostesses to uphold Mika’s hospitality standards. * Support special events, private dining, and large party coordination as needed. Qualifications * Previous experience in a lead host/hostess or supervisory role within fine dining or luxury hospitality. * Strong knowledge of reservation platforms (Resy, OpenTable, or equivalent). * Exceptional communication and interpersonal skills. * Professional appearance and demeanor, with the ability to remain composed in a high-volume, upscale environment. * Ability to lead a team with confidence, positivity, and attention to detail. * Flexible availability, including nights, weekends, and holidays. What We Offer * Competitive pay and growth opportunities. * Professional, upscale work environment with a renowned culinary team. * The chance to be part of an opening team for one of Coral Gables’ most anticipated restaurants. Powered by JazzHR miFJ4Cmbh8

Job Description Welcome to the 4,000± acre luxury master-planned community of Fiddler’s Creek, a Gulf Bay Development. The vibrant community represents an evolution of the private club experience, a welcoming, relaxed and comfortable lifestyle that is reflected in the warm and graceful attentiveness of the staff and the sense of genuine community among members. Fiddler’s Creek and Gulf Bay employees have a strong sense of responsibility, loyalty, confidentiality, and ethics. Each individual possesses great initiative with a deep understanding of their individual role and a passion for the luxury club and service market. BASIC SUMMARY: Directly supervise all front of the house food and beverage team members, assuring a high standard of appearance, hospitality and service amongst all staff. Meet financial objectives. Demonstrate ability to raise service standards through training and accountability. POSITION RESPONSIBILITIES: • Oversee service in dining areas during breakfast, lunch or dinner., • Great customers and check that they are enjoying their experience., • Check food & beverage orders to verify they are prepared and served within company standards., • Coordinate all food and beverage staff scheduling and training., • Conduct quality daily line-up and staff meeting to communicate pertinent information and VIP information., • Communicate all service concerns with Corporate Chef., • Assist with implementing policies and procedures for the food and beverage department., • Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities., • Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Communicate monthly safety topics to ensure employee safety awareness., • Assure that all accident and emergency policies and procedures are in place and consistently followed., • Manage physical inventory of all beverage, glass and silverware, linen and other food and beverage supplies. Manage wine inventory when necessary., • Ensure compliance with all local liquor laws, and health and sanitation regulations., • Ensure departmental compliance with SOP’s., • Provide appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pool, etc. to the accounting department., • Perform employee performance reviews., • Attend weekly BEO meetings. EDUCATION/EXPERIENCE/OTHER REQUIREMENTS: • Any combination of education, training or experience that provides the required knowledge, skills, and abilities. A college degree in Hospitality management and/or Culinary Management is preferred., • At least 3 years of experience as a Manager in the field of Food & Beverage and Hospitality, preferably at a resort/hotel., • Manager Food Handler Certificate., • Sommelier Certificate is a plus., • Profound knowledge of food and beverage items, methods of preparation and types of service., • Strong ability to lead and motivate the team., • Ability to effectively present information in one-on-one and small group situations to guests, clients and other associates of the organization., • Ability to effectively and professionally deal with customers, some of whom may require high levels of patience, tact and diplomacy to defuse anger., • Ability to listen effectively and to speak English clearly over the telephone and in person., • Ability to achieve positive guest relations and maximize guest satisfaction. PHYSICAL DEMANDS – ABILITY TO: • Grasp, lift, carry or transport up to 50 pounds., • Push/pull wheeled carts weighing up to 100 lbs., • Stand and walk for length of scheduled shift., • Reach with hands and arms; stoop, kneel, crouch or crawl., • Perform the duties of this job while exposed to outside weather conditions as necessary., • Express and exchange ideas by means of the spoken word accurately, loudly, and quickly., • Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound., • Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned., • Withstand a moderate noise level in the work environment.

Job DescriptionDescription: Company The Concours Club sets the new standard for automotive country clubs worldwide. The members-only motorsport facility blends high-tech driving, impeccable service, and luxury amenities within a spectacular resort setting. Located within minutes from the heart of Miami, this is the ultimate escape, where automotive collectors and enthusiasts can relax, connect, and share their passion. The world-class driving experience is now open to members. Job Summary The Food & Beverage Equipment and Plateware Coordinator is responsible for overseeing the stewardship operations, including the setup of food and beverage (F&B) equipment for events. This role is essential to ensure the seamless execution of events and restaurant services at The Concours Club, which includes a fine dining restaurant and an Event Center with multiple venues. The Food & Beverage Equipment and Plateware Coordinator will maintain the highest standards of cleanliness, organization, and efficiency while collaborating closely with the F&B Manager and Executive Chef to ensure all equipment is in top condition and all cleaning processes meet the club's high standards Key Job Responsibilities • (F&B) Manager, Event Manager, and culinary team to ensure all F&B setups align with event themes, guest requirements, and club standards. Adjust setups as needed based on last-minute changes or F&B Equipment Setup for Events: Oversee and manage the setup of all food and beverage equipment (e.g., tables, chairs, glassware, cutlery, chafing dishes, and buffet stations) for events. Coordinate with the banquet and culinary teams to ensure correct setup and timely execution for each event., • Inventory & Equipment Management: Maintain and manage the inventory of all F&B equipment, including glassware, tableware, linens, and cleaning products. Track breakages and replacements to maintain adequate stock levels., • Venue Preparation: Ensure all event venues are properly set up with the necessary F&B equipment, considering the specific requirements for different types of events such as weddings, corporate functions, and private parties., • Event Coordination: Work closely with the Banquet guest requests., • Maintenance of F&B Equipment: Regularly communicate with the Executive Chef to oversee the maintenance of all kitchen equipment, ensure adequate supplies of cleaning chemicals, and manage the timely replacement of water filters. Collaborate to ensure that all back-of-house operations support smooth kitchen functionality., • Equipment Maintenance & Repairs: Ensure all dishwashing machines and equipment are maintained and functioning properly. Coordinate with the Executive Chef and the maintenance department to schedule repairs or replacements when necessary., • Waste Management & Sustainability: Oversee waste management, including recycling and proper disposal, to minimize environmental impact and uphold the club's sustainability efforts in coordination with the Club's Facility Manager. Requirements: Skills & Qualification Requirements • 2+ years of experience in front of house roles within the Food & Beverage industry., • Strong organizational, technical, and interpersonal skills., • Ability to adapt to last-minute changes, unexpected shortages, and evolving event needs., • Attention to detail., • Ability to address issues such as equipment malfunctions, order discrepancies, or supply shortages calmly and effectively., • Must be willing to work variable schedules, evenings, weekends, and off hours as needed, • A passion for motorsports and automotive environments is a plus, but not required, • Strong ability to multitask and time management skills. This job may be performed indoors or outdoors and may involve a high level of noise in the work environment. This job has intermittent levels of high stress Physical Demands The candidate must have the ability to stand for long periods of time, lift, stoop, bend, reach, and carry 35+ pounds. Position Type/Expected Hours of Work The employee is expected to work an alternating schedule, including nights, weekends, and holidays.

Job Description Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is poised to become a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment will offer unparalleled service and an elegant atmosphere. Harbour Club, a Japanese restaurant, and Palm Room, a speakeasy-style lounge, will be exclusive to our esteemed members, while our upscale Mediterranean concept, a'Riva, will welcome all guests to enjoy its exceptional offerings. We are seeking talented and dedicated and enthusiastic individuals to join our team and contribute to the success of this exciting new venture. Join our team as a Food Runner at Harbour Club Miami where you will play a critical role in ensuring the timely and accurate delivery of food from the kitchen to our members and guests’ tables. If you are passionate about food and hospitality, detail-oriented, hardworking, and thrive in a fast-paced environment, we invite you to apply for this exciting opportunity. Responsibilities: * Bring dishes from the kitchen to the correct person at the correct table in the dining room. Graciously and confidently explain the dishes to members and guests. * Clearly and effectively communicate and call-back with the Chef(s)/Expo * Assist service team with needs on the floor, and culinary team with needs in the kitchen * Assist with special requests and accommodate member and guest needs * Maintain cleanliness and organization in the kitchen and service areas * Assist in preparing for special events and private functions as needed * Uphold Harbour Club's standards of service, professionalism, and hospitality at all times Qualifications: * A positive and enthusiastic attitude with a commitment to providing outstanding guest experiences * Strong communication skills and attention to detail. Must be clear, confident and hospitable when calling-back to Expo and explaining dishes tableside. Must remember table and seat numbers to appropriately drop each dish. * Passion for food, beverage, and delivering outstanding hospitality experiences * Experience in fine dining or luxury hospitality is a plus * Ability to work in a fast-paced and dynamic environment * Ability to work a minimum of 4 shifts per week * Flexibility to work days, evenings, weekends, and holidays as needed * Ability to stand, walk, lift/carry heavy items and traverse stairs repetitively Why Join Us: * Competitive salaries * Opportunity to be part of a new, prestigious and luxurious environment in Miami Beach’s vibrant culinary scene * Medical, vision & dental insurance to qualifying employees * Paid time off, vacation days and sick leave to qualifying employees * Career growth and development opportunities within an unique & exclusive brand * Comprehensive training and support from a dedicated management team How to Apply: If you are excited about the prospect of joining Harbour Club Miami and contributing to our mission of providing unparalleled dining experiences, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Harbour Club We are currently hosting open interviews for this position on Tuesdays, Wednesdays and Thursdays from 11:00 AM to 4:00 PM. No appointment necessary.

Job Description POSITION SUMMARY: The Line Cook accurately and efficiently prepares food to the exact specifications set forth by the Executive Chef for the members and their guests by performing the following duties. ESSENTIAL DUTIES & RESPONSIBILITIES • Prepares and cooks food to order in an a la carte environment; Banquet cooking as needed., • Follows all recipes and specifications for proper preparation, plate presentation and garnish set up for all dishes., • Has knowledge of cooking methods: sauté, grill, braise, blanch, poach., • Assumes 100% responsibility for the quality of products served., • Stocks and maintains sufficient levels of food products at the line station to assure a smooth service period., • Maintains a clean sanitary work station along with all kitchen equipment and utensils., • Handles, stores and rotates products properly; Labels and dates all food items., • Consistently knows and compiles the Club’s standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures., • Works well with others on the line to ensure correct timing of food items., • Performs any additional tasks as requested by the Executive Chef or Sous Chef. Education / Experience • At least 2 years cooking experience in a high volume restaurant. Private club, hotel or resort setting is a plus., • Culinary degree is preferred., • Must be able to multitask and stay calm and focused in a fast paced environment. Qualifications • Must have the ability to understand, interpret and follow a variety of instructions orally and in written form in English., • Excellent knife skills; Must possess own knives. Certifications • Food Handler Certified Other • Must be able to work a variable schedule, including nights, weekends and holidays Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) • Must be able to lift and move up to 50 lbs., • Frequent standing, walking, reaching, bending, turning, and stooping., • Ability to stand and work on your feet for several hours at a time., • Normal vision and hearing ranges required. 7/8/2015

Job Description Take the next step in your career with Chartwells K12 as a School Nutrition Manager (Registered Dietitian) in Jacksonville, FL! • Location: Duval School District, • Schedule: Fully Onsite, Monday – Friday. No Weekends!, • Requirement: Must be a Registered Dietitian with CDR with 3+ Years of Experience, preferably in K12 schools, food service or similar setting., • Position Details: Lead menu planning for the district, food allergen management, and plan engaging nutrition and wellness events in the district., • Salary: $80,000-90,000 per year, depending on experience., • Perks: Relocation Assistance Available (if moving over 50+ miles) With Compass Group and Chartwells, your benefits go beyond the basics! We go the extra mile for our Dietitians with benefits designed to support education, career growth, and professional success: • Career Advancement – countless opportunities in various career paths in food service, campus dining, K12, clinical, long-term care and more!, • Free CEUs – Available on our internal training site. At Compass Group, we prioritize your well-being, work-life balance, and career growth with a comprehensive benefits package: • Health & Wellness – Medical, Dental, and Vision plans for you and your family, • Financial Security – Life Insurance, AD&D, and Disability coverage, • Retirement Ready – 401(k) and retirement plans to invest in your future, • Time Off – Vacation, Sick and Holiday Pay (varies by site/state), • Exclusive Perks – Shopping discounts, commuter benefits, and more, • Wellness & Support – Employee Assistance Program, FSAs, and health programs, • Protection Plans – Identity Theft Protection and Pet Insurance Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Chartwells K12 is seeking a motivated, passionate, and experienced Nutrition Manager (Registered Dietitian) to join the leadership team at its largest client, Duval County Public Schools. As the senior dietitian and wellness ambassador, the Nutrition Manager will lead the wellness department while collaborating with operators on strengthening the culture of helping kids stay Happy & Healthy. The Nutrition Manager will be the owner of the menu development, responsible for the compliance of USDA K12 nutrition guidelines and with respect of the client expectations. Specifically, the Nutrition Manager will work closely with the Executive Chef and Supply Chain department to identify compliant and innovative menu items, develop new recipes, and build cycle menus that will drive student participation. Additionally, the Nutrition Manager will participate in senior leadership meetings, play an active role in educating internal teams on company protocols related to risk management of food allergies and special diets, conduct on site visits for the purpose of quality control, engage with students and assess programming opportunities. The Nutrition Manager will interact and build relationships with several stakeholders in this high-profile, high-volume account: client, principals, students, peers, vendors, etc. Key Responsibilities: Understands and promotes Company food philosophy, sustainability commitments, and nutrition programs. Develops, implements, and/or tracks effectiveness of corporate nutrition and wellness programming taking into account current dietary recommendations and trends, overall account profiles, and client needs. Leads team projects related to the growth of nutrition and health. Plays an active role in educating internal teams on Company protocols related to risk management of food allergies and special diets. Plays lead role in roll-out and maintenance of guest-facing nutrition communication programs. Participates as member of national nutrition team encompassing RD/corporate meetings and activities, new account sales, account retention, communication regarding activities, new programs, and new account openings. Conducts site visits for purpose of quality control of nutritional program, nutritional standards, on-site nutritional support (meeting with students, clients, etc.) and on-site programming. Maintains accurate and up-to-date knowledge of nutrition topics related to food service, college student health and wellness. Communicates to team regarding industry’s nutritional trends. Qualifications: Credentialed as a Registered Dietitian by the Commission on Dietetic Registration (CDR) required. Licensed by the State Dietetics Licensing Board in states where applicable required. Master’s degree preferred. Minimum of five (5) years of Dietitian professional work experience required. Contract food service, schools, college and business environments strongly preferred. General Hospitality knowledge and interest in sustainability and sustainable food practices. Requires strong public speaking skills and ability to plan and deliver audience-appropriate presentations for guests, clients, internal teams, and/or potential clients. Must learn and become proficient in using company nutrient analysis software. Working knowledge of Excel, Word, Power Point, nutrient analysis software and social media. Apply to Chartwells Schools today! Chartwells Schools is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1426317 Chartwells K12 JILLIAN SERIGNY [[req_classification]]

Job Description Principle Responsibilities / Position Purpose The Banquet Captain I is responsible for ensuring the efficient operation of the Private Events Space at Funky Buddha Brewery with a focus on exceptional guest service. The Banquet Captain I oversees all aspects of the event in the absence of the Banquet Captain, including set-up, serving, and cleanup. Banquet Captains are responsible for helping with training and coaching the banquet staff and managing the client the day of the event. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Approach all encounters with guests and employees in a friendly, service-oriented manner., • Comply at all times with the standards and regulations to encourage safe and efficient banquet operations., • Assist as necessary in the setup, service, and breakdown of banquet functions., • Keep kitchen informed of accurate counts for plating., • Review menu/service with the Banquets Director and Executive Chef as needed., • Maintain up to date details on banquet functions and communicate to staff and all necessary personnel., • Respond to guests’ requests as needed., • Responsible for safety, sanitation, and cleanliness of service areas., • Maintain a professional working relationship and promote open lines of communication with employees and other departments., • Ensure that pre-shift meetings are conducted for all functions., • Control and audit alcoholic and non-alcoholic beverages., • Supervise and observe the performance of hourly service personnel., • Responsible for control and maintenance of all service equipment., • Control Beer flow in and out of the Private Event Space with inventory logs., • Knows and adheres to health and sanitation guidelines and follows all safety policies., • Updates job knowledge by participating in staff training opportunities. Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Walking Constant Standing Constant Reaching Frequent Grasping Frequent Crouching, Bending, Stooping Frequent Lifting/Carrying up to 30 lbs Frequent (50 lbs Occasional) Pushing/Pulling Frequent Sitting Occasional Computer Use Occasional Climbing Stairs Occasional SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: ORGANIZATIONAL RELATIONSHIPS No positions directly report to this position. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Possess a valid State of Florida approved server training certification and/or be willing to successfully complete training provided by Funky Buddha Brewery., • Strong knowledge of banquet operations and service procedures., • Strong communication and customer service skills., • Be able to work in a standing position for long periods of time (up to 8 hours)., • Be able to reach, bend, stoop and frequently lift up to 30 pounds, occasionally up to 50 pounds., • Punctual and regular, reliable attendance., • Honesty and Integrity., • Knows and adheres to health and sanitation guidelines and follows all safety policies, • Excellent customer service skills, • Good communication skills and ability to work as part of a team, • Ability to work quickly, problem solve and think on your feet while maintaining poise in a fast-paced environment., • Ability to talk to others to convey information effectively., • Positive, infectious attitude and sense of humor. Personable, kind, and customer service oriented., • Passion for the service industry, desire to be part of a team and work hard, high level of self-awareness and long-term view of success., • Well-versed in: beer history; brewing techniques; preparation techniques, styles, flavor profiles or possess a willingness to learn., • Must be at least 21 years old. EDUCATION High School diploma preferred. EXPERIENCE Prior banquet serving experience preferred. Supervisory experience preferred. Craft beer experience preferred. LICENSES OR CERTIFICATES ServSafe certificate required. GROOMING All employees must maintain a neat, clean and well-groomed appearance. OTHER Additional language ability preferred. Integrity, loyalty and a good sense of humor are all factors in who we hire. We are a rapidly expanding company with growth potential within. Funky Buddha Brewery is an Equal Opportunity Employer. If you think you have what it takes to join this exciting and growing company, please apply here. Calls, letters, faxes, carrier pigeon, or personal visits will not be accepted. By applying to this job, I certify that all information represented by me in this employment application is true, correct and complete to the best of my knowledge. I agree and understand that any falsification, omission or misrepresentation of information is grounds for withdrawal of an offer of employment and may result in my dismissal if discovered at a later date and I agree that Funky Buddha Brewery shall not be liable, in any respect, if any resulting employment is terminated because of misstatements or omissions made by me in this application.

Job Description Come join our team… Trump National Golf Club Jupiter is a family oriented 5-star golf club located in the heart of Palm Beach County. This premier club features an award-winning 18-hole golf course, state-of-the art clubhouse, the finest of dining venues, spa and fitness center and a resort style pool. All coming together to make this one of the most desirable clubs in all of Florida. At Trump National Golf Club Jupiter, our mission is to provide a memorable experience for the entire family to enjoy. This is achieved through our world-class facilities and the superior service provided by our dedicated staff. If you wish to join an elite team, Trump National Golf Club Jupiter is currently hiring. Successful candidates must have a passion for the hospitality industry, commitment to excellence, great communication skills, strong work ethic, and understand the importance of teamwork. Applications are now being accepted for the following position: Banquet Manager Summary: Manages and coordinates activities of the banquet service staff to ensure member and guest satisfaction through proper food and beverage service and presentation, while maximizing the Club’s profitability from the catering functions. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Consults with the Catering Director, Banquet Chef and others on such items as serving arrangements, employee staffing and equipment needs for private functions., • Interviews, hires, trains and supervises banquet service employees., • Attends weekly BEO meetings., • Schedules staff based on anticipated guest counts and client needs., • Diagrams buffet tables, guest tables and other function room set-up needs for special events., • Purchases any special request items for banquet events., • Requisitions table linens, china, glassware, silverware and other required equipment., • Ensures that proper inventory of all banquet service equipment and supplies are on hand to meet the needs of the event and returned to inventory after the function., • Holds pre-function meetings with staff to ensure smooth, efficient service; assigns server stations and coordinates the timing of the courses., • Ensures that all banquet staff are well-groomed and in proper uniform., • Regularly inspects all front-and-back of the house service areas and equipment to assure that safety, sanitation, and other departmental standards are met., • Acts as Head Waiter at special, private functions and may greet and seat guests as necessary., • Checks work areas for cleanliness, safety and sanitation., • Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions., • Compiles a Banquet Summary Report (Captain’s Report) after each function, outlining the event, staffing count, etc. and provides to management for accounting purposes., • Assists in preparing annual F&B budget., • Manages within budgetary restraint by maintaining effective profit and loss controls and monitoring labor costs., • Assists other managers as needed in other Food & Beverage functions including, but not limited to Holiday events, member events and ala carte services. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: Bachelor's degree (B. A.) from four-year college or university; or two to five years related experience and/or training; or equivalent combination of education and experience. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to walk and talk or hear. The employee is frequently required to stand and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate. We offer a competitive benefits package including: • Health Insurance, • Dental Insurance, • Vision Insurance, • Company Paid Life Insurance, • Voluntary Life Insurance, • Short & Long Term Disability, • Accident Coverage, • Critical Illness Coverage, • Hospital Indemnity Coverage, • Legal Plan Insurance, • Identity Theft Protection, • Pet Insurance, • Employee Assistance Program, • 401(k) Retirement Savings Plan, • Paid Time Off (vacation & sick/personal time) Trump National Golf Club Jupiter participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionRestaurant Manager Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is set to become a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment offers unparalleled service and an elegant atmosphere. Harbour Club, a private Japanese restaurant, and the Palm Room, a speakeasy-style lounge, are exclusive to our esteemed members, while our upscale Mediterranean trattoria, A’riva, welcomes all guests to enjoy its exceptional offerings. We are seeking an experienced and dynamic Restaurant Manager to lead our front-of-house team and ensure an exceptional dining experience for our members and guests. If you are passionate about hospitality, have strong leadership skills, and thrive in a high-end, fast-paced environment, we invite you to apply for this exciting opportunity. Responsibilities: * Oversee daily restaurant operations, ensuring smooth and efficient service * Lead, mentor, and motivate front-of-house staff to deliver exceptional hospitality * Maintain high standards of service, presentation, and cleanliness throughout the restaurant * Manage reservations, guest relations, and handle customer feedback promptly and professionally * Collaborate closely with culinary and management teams to coordinate seamless service * Develop and implement strategies to maximize revenue, control costs, and enhance profitability * Ensure compliance with health, safety, and licensing regulations * Recruit, train, and evaluate team members to build a skilled and motivated workforce * Manage scheduling and labor costs while maintaining adequate staffing levels * Drive continuous improvement initiatives to elevate the guest experience and operational efficiency Qualifications: * Proven experience as a Restaurant Manager or in a similar leadership role within upscale or luxury dining environments * Exceptional leadership, communication, and interpersonal skills * Strong problem-solving abilities and capacity to work under pressure * Excellent organizational and multitasking skills * Knowledge of restaurant operations, financial management, and inventory control * Ability to inspire and lead a diverse team toward a common goal * Commitment to delivering outstanding guest experiences * Flexibility to work evenings, weekends, and holidays as needed Why Join Us: * Competitive salary and performance-based incentives * Opportunity to lead and grow within a prestigious and luxurious brand in Miami Beach’s vibrant culinary scene * Medical, vision & dental insurance for qualifying employees * Paid time off (PTO): vacation days, sick leave, and holidays * Career development and advancement opportunities * Comprehensive training and ongoing support from an experienced management team If you are excited to contribute your leadership skills and passion for hospitality to Harbour Club Miami, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. Key Responsibilities: • Conduct in-depth market analysis to assess local demographics, consumer behavior, emerging trends, and competitive landscape., • Develop and implement a market-specific sales strategy to increase travel bookings, group bookings, and high-end clientele acquisition., • Initiate and maintain a high volume of outbound sales activity, including calls, emails, and prospecting campaigns to target accounts and strategic partners., • Serve as a local brand ambassador, attending community events and industry functions to elevate brand presence and secure new business., • Respond to inbound inquiries with efficiency and personalization, ensuring a luxury-level experience from the first point of contact., • Customize proposals, site tours, and presentations for high-end clients, planners, and influencers, highlighting PS unique offerings., • Collaborate with Member Engagement, Member Services Teams and Operations teams to align messaging, offers, and guest/member experience strategies., • Maintain accurate records in CRM systems, track client interactions, and produce reports on sales performance, lead conversion, and market insights. Qualifications: • Bachelor’s degree in Hospitality, Business, Marketing or a related field., • 6+ years of progressive sales experience in HNW luxury hospitality, travel, or lifestyle sectors., • Proven track record of meeting or exceeding sales targets in high-touch environments and motivated by being a part of a high-performing, competitive sales team., • Sophisticated understanding of luxury service expectations., • Excellent communication and presentation skills with a natural ability to influence C-suite executives and decision makers., • Tech-savvy with proficiency in CRM systems, data analysis, and virtual presentation tool with confidence to report performance metrics., • Willingness to travel locally and regionally., • Ability to adapt to the changing needs of a new, high growth business and collaborate cross functionally with multiple departments and stakeholders is critical., • Ability to plan and execute local events and activations. This is a full-time non-exempt role. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job DescriptionCompany Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description Position: Food & Beverage / Banquet Manager Department: Food & Beverage Purpose: Maintenance of established service standards of the Food and Beverage Division to include all F&B Outlets and Banquets. Supervision of food and beverage internal controls as per Accor SOPs. Reports to: Director of Food & Beverage Essential Functions: * Consistent maintenance of/and refinement of service standards. * Correlation of outlet P&L and financial information monthly. * Maintenance of adequate service ware of outlets through communication with Executive Chef and Stewarding. * Assist F&B Supervisors and Kitchen Staff in refinement of successful daily menu specials. * Assure heartists have the tools and supplies to do their job. * Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations" and appropriate back-of-the-house operations * Assure unit management development through well-planned cross training programs. * Produce purchase requests of necessary equipment and materials for each department. * Maintenance of accurate private wine bin inventories. * Consistent maintenance of environments of all outlets and related areas. * Maintenance of all outlet key control procedures. * Assure forecasts of daily linen consumption * Monitor usage of front of house uniforms and forecasts uniform consumption and purchase schedule. * Supervises EOM inventories including beverage, china and silverware. * Assures daily menu abstracts are completed and summarized. * Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures including other related cashier reporting and accountability procedures. * Assures outlet pars of all china, glass, and silver are at identified levels daily. * Conducts pre-shift meetings * Attends daily and weekly food and beverage meetings. * Participates in Key Result Area planning, organizing, and controlling. Hotel Specific Essential Functions: * Supervises banquets events as needed * Trains all F&B staff * Conducts monthly meetings Tools and Equipment: * Computer and printer, telephone, photo-copying machine, file folders, filing cabinet. Working Environment: * Interior of hotel, in all areas of the hotel. * Exterior of hotel with exposure to weather conditions. * Exposure to various hazardous chemicals. * Exposure to food items and beverages. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Food & Beverage Manager. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today. The Food & Beverage Director is responsible for overall operation of the hotel's food & beverage operations, manages and hires front of house staff, purchases inventory, responsible for Food & Beverage department profitability, and guest satisfaction scores. This manager is also responsible for making sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, and kitchen safety and health standards. Essential Functions · Assists in development, implementation and maintenance of written F & B objectives and standards of practice with procedures for implementation · Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service · Demonstrates the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even terminating and replacing staff members · Supervises and manages the front of the house associates on all shifts, including staffing, scheduling, coaching, training and evaluating · Monitors the service of food and drinks to guests and customers, but also ensures labor laws and health compliance regulations, customer satisfaction and brand standards are followed · Manages all Food and Beverage operations within the hotel and demonstrates a hands-on approach with overseeing the daily activities of staff · Writes and monitors work schedules, orders and checks shipment arrivals, and enforces cleaning schedules · Rallies team during heavy shifts, resolves conflicts and does what it takes to get the job done · Manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc. · Oversees beverage inventory and budget control · Manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc. · Inspects equipment to determine repair or maintenance needs and cleanliness · Assists the Executive Chef in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards · Works closely with the executive chef and culinary team to provide and ensure efficient operation of the kitchen · Oversees the planning, costing, and implementation of menus and wine lists · Ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc. · Supervises and coordinates set-up and execution of internal and external events throughout the property · Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel · Participates in the hire of new front of house staff, selecting, department training and evaluating performance expectations · Carries out disciplinary action as needed and according to policies and procedure · Maintains pertinent and appropriate records, reports, files, and schedules · Ensures all employees are informed of any changes to liquor licensing legislation · Provides staff education to dining room personnel in accordance with the staff education plan, and provides on the job training for dining room personnel · Trains and evaluates and staff responsible Service and Alcohol testing · Completes other tasks and duties as assigned based on business needs Supervisory Responsibility · As applicable, supervises, coaches, directs, trains and evaluates staff; Prepares and conducts employee reviews and completes timecard approvals. · Participates in the hire of new front of house staff, selecting, department training and evaluating performance expectations · Carries out disciplinary action as needed and according to policies and procedure · Maintains pertinent and appropriate records, reports, files, and schedules · Ensures all employees are informed of any changes to liquor licensing legislation · Trains and evaluates and staff responsible Service and Alcohol testing Education & Experience · Minimum of 5 years of management, preferably in a restaurant, club, hotel or service industry required Required Skills & Abilities · Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations · Having an eye for detail and creativity to look at things differently will be a key to developing the food and beverage experience · Able to demonstrate excellent written and verbal communication in English · Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook · Ability to work long shifts for special events and large crowds · Sound knowledge of restaurant management software · Excellent verbal, written and presentation skills; ability to communicate effectively with community partners, vendors / external parties, and across internal divisions · As applicable, must possess a valid driver's license, reliable vehicle with insurance and safe DMV driving record · A passion for the mission, vision, and values of Sherman Associates · Office hours may vary due to the specific needs of the hotel Benefits: Sherman Associates strives to lead the market in the benefits we offer. In addition to medical, dental, vision and supplemental benefits, what sets us apart includes • Low-Deductible Health Insurance Plans, • Fully paid short term disability, • Fully paid life insurance, • Additional Supplemental Insurance Policies including, • Voluntary Accident & Critical Illness, • Hospital Indemnity, • Long-Term Disability, • Pet insurance, • Fully paid employee assistance program, • Fully vested 401k company match program, • 9 Paid holidays and competitive PTO program (starting at 15 days annualized), • Starbucks and Hotel discounts This job advertisement is intended to provide information essential to understanding the scope of the position. It is not an exhaustive list of skills, duties, responsibilities or working conditions associated with the position. Only applicants who complete our application process will be considered for employment. Applicants that need reasonable accommodations to complete the application process may contact

Job Description DINING ROOM MANAGER Stonebridge Golf & Country Club, a premier private country club, is seeking to hire a Dining Room Manager to join our Food and Beverage management team. The Dining Room Manager will manage the service of members and guests in the dining room. Supervise, instruct and assist service staff in all aspects of their specific positions. Assures that member satisfaction standards are consistently met. The Dining Room Manager must uphold Stonebridge Country Club's core values, as well as the highest levels of food and beverage service. RESPONSIBILITIES: • Oversee daily Food & Beverage Service with a strong, visible presence during lunch and dinner., • Plans dining room set-up based on anticipated guest counts and client needs., • Lead daily pre-service lineups and supervise all dining room service staff., • Foster a culture of hospitality, excellence, and accountability among the team., • Partner with Clubhouse Manager, Managing Director of Culinary/Executive Chef and other Club leaders to ensure the highest level of service and member satisfaction., • Handle member/guests concerns with professionalism, following up and documenting actions taken., • Maintain proper dress code standards for both staff and members., • Track key dining metrics including cover counts, check averages, and labor costs., • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times., • Assists in hiring, training, supervising, scheduling and evaluating dining room staff., • Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room., • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule., • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc., • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns., • Assures that the dining room and other club areas are secure at the end of the business day., • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for., • May serve as club's opening and closing manager or manager on duty., • Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed., • Minimum 3 to 4 years supervisory experience working in a comparable position in a private country club or fine dining restaurant., • Available to work flexible schedule including Lunch and Dinner and able to work on weekends and holidays., • Must be flexible and able to adjust to meet the changing needs of the Club and the Members., • Must maintain a level of professionalism and communicate effectively., • Possess the highest work ethics, personal morals and honesty beyond reproach. EEOC Job Posted by ApplicantPro

Job Description The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Food & Beverage Manager. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today. The Food & Beverage Manager is responsible for overall operation of the hotel's food & beverage operations, manages and hires front of house staff, purchases inventory, responsible for Food & Beverage department profitability, and guest satisfaction scores. This manager is also responsible for making sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, and kitchen safety and health standards. The schedule will be 4:00pm-midnight Thursday-Monday. Essential Functions • Assists in development, implementation and maintenance of written F & B objectives and standards of practice with procedures for implementation, • Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service, • Demonstrates the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even terminating and replacing staff members, • Supervises and manages the front of the house associates on all shifts, including staffing, scheduling, coaching, training and evaluating, • Monitors the service of food and drinks to guests and customers, but also ensures labor laws and health compliance regulations, customer satisfaction and brand standards are followed, • Manages all Food and Beverage operations within the hotel and demonstrates a hands-on approach with overseeing the daily activities of staff, • Writes and monitors work schedules, orders and checks shipment arrivals, and enforces cleaning schedules, • Rallies team during heavy shifts, resolves conflicts and does what it takes to get the job done, • Manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc., • Inspects equipment to determine repair or maintenance needs and cleanliness, • Assists the Executive Chef in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards, • Works closely with the executive chef and culinary team to provide and ensure efficient operation of the kitchen, • Oversees the planning, costing, and implementation of menus and wine lists, • Ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc., • Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel, • Supervises and coordinates set-up and execution of internal and external events throughout the property, • Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel, • Completes other tasks and duties as assigned based on business needs, • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations, • Having an eye for detail and creativity to look at things differently will be a key to developing the food and beverage experience, • Able to demonstrate excellent written and verbal communication in English, • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, • Minimum of 2 years of management, preferably in a restaurant, club, hotel or service industry required, • Ability to work long shifts for special events and large crowds, • Sound knowledge of restaurant management software, • Excellent verbal, written and presentation skills; ability to communicate effectively with community partners, vendors / external parties, and across internal divisions, • A passion for the mission, vision, and values of Sherman Associates, • Schedule may vary due to the specific needs of the hotel Benefits: Sherman Associates strives to lead the market in the benefits we offer. In addition to medical, dental, vision and supplemental benefits, what sets us apart includes • Low-Deductible Health Insurance Plans, • Fully paid short term disability, • Fully paid life insurance, • Additional Supplemental Insurance Policies including, • Voluntary Accident & Critical Illness, • Hospital Indemnity, • Long-Term Disability, • Pet insurance, • Fully paid employee assistance program, • Fully vested 401k company match program, • 9 Paid holidays and competitive PTO program (starting at 15 days annualized), • Starbucks and Hotel discounts This job advertisement is intended to provide information essential to understanding the scope of the position. It is not an exhaustive list of skills, duties, responsibilities or working conditions associated with the position. Only applicants who complete our application process will be considered for employment. Applicants that need reasonable accommodations to complete the application process may contact

Job Description ONLY LOCAL CANDIDATES IN SOUTH FLORIDA NEED APPLY PLEASE PLEASE ONLY APPLY IF YOU HAVE ABA BACKGROUD - DOCUMENTED CHILDCARE Driver's License (Required) US work authorization (Required) CPR Certification (Preferred) HOURS: Full time hours but needed for help in the morning on school days to get ready and drive kids to school. Then in the afternoon for pickup at 4:00 until bedtime at 8:00. Will alter hours on days there is no school. Private client is seeking a professional special needs nanny to care for 8 year old, MUST HAVE ABA background & be able to implement behavioral plan preferred Education Background (Early Childhood Education / Child psychology/ Special Needs Ability to Create Lesson Plans / Educational Activities Strong command of English Ability to Effectively Discipline Honesty and Integrity Full Job Description Family is seeking an experienced, professional, active, and engaging full-time Special Needs Nanny. The position requires extreme flexibility as the family's schedule changes at various times in the year (e.g., summer, holidays, travel, etc.). Applicants need to be honest, trustworthy, understand the importance of maintaining discretion, collaborative and experienced working with family office and domestic staff. The family is open to local candidates only. The start date is flexible for the right candidate. Responsibilities: Experienced with ABA & behavioral modification, play-based learning and creating educational activities (e.g. plan engaging, developmentally appropriate games and activities, projects and crafts, themed weeks, scheduled outings, etc.) Knowledgeable about child development (e.g., firm when necessary and capable of teaching children manners and etiquette, but also capable of being laid back and fun) Support teaching and reinforcement of manners and other social skills Provide developmentally appropriate games and activities, engaging projects and crafts at home, and schedule/plan fun outings and events Assist children with homework and school projects (when age-appropriate) Transport children to and from school, scheduled activities, sports, play dates, outings, etc. Prepare fresh and healthy meals for children that introduce them to new foods (communicating with private chef regarding food relating to children) Domestic duties relating to child (e.g., washing dishes after meals, tidying playroom and bedroom, packing and unpacking children for trips/ travel, etc.) Organizational projects relating to child (e.g., taking toys and clothing to donation, rotating children's clothes seasonally, rotating books and toys quarterly or bi-annually, etc.) Experienced and willing to be an extension of the parents collaborating and communicating frequently (previous experience working with principals that are around the residence is ideal) Qualifications: ABA BACKGROUND experience with implementing behavioral plans Capable of building rapport with similar aged children Experienced working with similar aged children (toddlers, preschool, school-aged, etc.) Highly organized, detail-oriented, proactive, excellent time management, efficient and service focused Attentive to principal's preferences and style (intuitive to their needs) Observant to the needs of the family to anticipate their needs (e.g., plan engaging activities at home, proactively plan activities for travel, etc.) Ability to maintain discretion (confidentiality agreement is required) Ability to be discreet with respect for employer’s privacy Ability to easily take direction Positive attitude and ability to handle position with ease and calm demeanor Active, energetic, engaging, nurturing, and creative Proactive, resourceful and take initiative to get things done Requirements: EXPERIENCE WITH CHILDREN O THE SPECTRUM Bachelor’s degree with ABA Passionate about education, child development, etc. 3-4 references Seeking longevity (e.g., 2-5+ year commitment) Eligible to work in the United States Ability to complete extensive background checks, motor vehicle checks, drug tests and psychological evaluation Driver's license and clean driving record CPR Certification Vaccinations (e.g., TDap, MMR, Flu shot) Job Type: Part-time Salary: $25.00 - $30.00 per hour Benefits: • 4 hour shift, • Driver's License (Required)

Job DescriptionDescription: Landscapes Golf Management and Palm Cove Golf are seeking enthusiastic and dedicated part-time Servers to join our team. The ideal candidates will provide exceptional service to our guests, ensuring a memorable dining experience in a vibrant golf club environment. Must be at least 18 years of age by time of hire. Palm Cove Golf began as a public course in a vibrant, picturesque, gated community, welcoming golfers of all backgrounds. It once hosted legends of the game, from Jack Nicklaus and Arnold Palmer to Chi Chi Rodriguez, each leaving a mark on our fairways. Today, under new ownership, we honor this rich legacy by transforming Palm Cove into a boutique, private club experience for a new generation of members. To learn more about Palm Cove Golf visit Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Landscapes Golf Management visit . JOB SUMMARY Attends to the service needs of club patrons in restaurant and dining areas in a courteous manner according to Company standards. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to the following: • Take, prepare, and deliver drink and food orders for customers., • Enters patron’s orders into the computer, verify accuracy of order, collect payment when finished., • Clears tables and attends to the general cleanliness of the dining area., • Assists the chef with food preparation as required., • Ensures the server station and bar is stocked and clean., • Attends Responsible Alcohol and Tobacco Service training and adheres to the Responsible Alcohol and Tobacco Service policy., • Maintains professional appearance and demeanor. Adheres to club dress code always., • Demonstrates a commitment to the work and success of the Company by being solution-oriented, having positive interactions with all team members and meeting customer service standards set by management., • Performs additional assignments per the direction of club or Company managers., • Regular and punctual attendance on site for all scheduled shifts is required. Requirements: KNOWLEDGE, SKILLS AND ABILITIES The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Must have the ability to deliver a high level of customer service, • Excellent oral communication skills and interpersonal skills for building rapport with members and guests, • Wine and beverage service skills, including proper opening, pouring, and presentation techniques., • Can compute simple math and count change accurately, • Minimum of 18 years of age, • Minimum 1–2 years of experience in food and beverage service, preferably in a fine dining, upscale restaurant, or private club environment, • Experience with formal table service, including multi-course dining and wine service preferred, • Certified Food Handler, • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 50-100%, • Standing and walking 50-75%, • Climbing, stooping, squatting and kneeling 0-24%, • Dexterity: utilizing phone, typing, writing and Driving 0-25%, • Lift in excess of 25 pounds 0-24% Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice

Job Description Founded by industry veterans James Julius (Annabel’s, Major Food Group) and Executive Chef Michele Esposito (Forte Dei Marmi, Casa Tua), Harbour Club Miami is poised to become a premier destination for luxury dining and refined experiences. With three distinct outlets, our establishment will offer unparalleled service and an elegant atmosphere. Harbour Club, a Japanese restaurant, and Palm Room, a speakeasy-style lounge, will be exclusive to our esteemed members, while our upscale Mediterranean concept, a'Riva, will welcome all guests to enjoy its exceptional offerings. We are seeking talented and dedicated and enthusiastic individuals to join our team and contribute to the success of this exciting new venture. Join the exclusive Harbour Club Miami team as a Captain Assistant/Server, where you will play a crucial role in ensuring a seamless and enjoyable dining experience for our members and guests. If you are passionate about hospitality, thrive in a fast-paced environment, and can take ownership of a section, we invite you to apply for this exciting opportunity. Responsibilities: * Serve members and guests warmly, addressing them by name when possible * Support Captains with tasks such as refilling water & wine, running drinks, clearing & marking tables and preparing & serving hot beverages * Assist with special requests and accommodate member and guest needs * Maintain cleanliness and organization of the dining room, service areas, bar, and kitchen * Reset tables quickly and efficiently, keeping our dining rooms looking immaculate * Assist in preparing for special events and private functions as needed * Uphold Harbour Club's standards of service, professionalism, and hospitality at all times. Qualifications: * A positive and enthusiastic attitude with a commitment to providing outstanding guest experiences * Ability to prioritize and handle multiple tasks simultaneously * Passion for food, beverage, and delivering outstanding hospitality experiences * Strong communication and interpersonal skills coupled with attention to detail * Experience in fine dining or luxury hospitality is a plus * Ability to work in a fast-paced and dynamic environment * Ability to work a minimum of 4 shifts per week * Flexibility to work days, evenings, weekends, and holidays as needed * Ability to stand and walk for extended periods, traverse stairs and lift/carry heavy items on occasion Why Join Us: * Competitive salaries * Opportunity to be part of a new, prestigious and luxurious environment in Miami Beach’s vibrant culinary scene * Medical, vision & dental insurance to qualifying employees * Paid time off (PTO), vacation days and sick leave to qualifying employees * Career growth and development opportunities within an unique & exclusive brand * Comprehensive training and support from a dedicated management team If you are excited about the prospect of joining Harbour Club and contributing to our mission of providing unparalleled dining experiences, please submit your resume and a brief cover letter outlining your qualifications and interest in the position. Harbour Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Harbour Club We are currently hosting open interviews for this position on Tuesdays, Wednesdays and Thursdays from 11:00 AM to 4:00 PM. No appointment necessary.

Job DescriptionMarketing Manager – Bastion Collection Location: Miami, FL (On-site, 5 days a week) Employment Type: Full-time Bastion Collection is seeking a highly skilled and creative Marketing Manager to lead marketing efforts for our new restaurant and private members club opening in Brickell in late 2025. This role is ideal for a strategic thinker with a passion for hospitality, content creation, and brand storytelling, who thrives in a fast-paced, collaborative environment. Key Responsibilities Cross-Functional Coordination * Act as the on-property liaison between Bastion Corporate Marketing and the on-site operational, culinary, and membership teams. * Collaborate with leadership to activate brand moments, including seasonal promotions, holidays, and high-profile partnerships. * Support the membership team in engagement and retention strategies. * Partner with the building management team to streamline member communications. Content Creation & Social Media * Develop and execute a monthly content calendar for the restaurant and club. * Write engaging captions and create content for Instagram (posts, Stories, Reels). * Produce weekly Reels highlighting programming, partnerships, chef spotlights, and behind-the-scenes content. * Oversee community management, including responding to DMs and comments and engaging with the local community. * Track social media analytics and adjust strategies to maximize results. Email Marketing & CRM * Create and manage email marketing campaigns (newsletters, event invites, promotions). * Optimize the SevenRooms CRM database. * Analyze engagement metrics and report on campaign performance. Digital Marketing * Manage third-party listings (Google, Yelp, etc.). * Coordinate paid ad campaigns. * Support the operations team in managing online reviews. Booking & Digital Platforms * Optimize and maintain third-party booking platforms (Resy, OpenTable). * Provide updated copy and curated images in collaboration with the Director of Restaurants. Website Management * Maintain and update the website with accurate information, including menus, hours, and programming details. * Manage and respond to website inquiries. Photo & Video Content * Coordinate photo and video shoots for restaurant and club marketing needs. * Maintain an organized content library. Collateral & Creative Production * Manage production of digital and print marketing collateral, including menus, event signage, partnership assets, and invitations. * Oversee design (via agencies/freelancers), printing, and rollout of materials. Partnerships, Programming & Events * Assist in planning and executing brand partnerships, seasonal activations, and member programming. * Align all external-facing communications and materials with brand standards. * Manage timelines, production schedules, and marketing rollouts for events. * Coordinate with PR and media partners. PR/Media * Provide the agency of record with the information and assets needed for property promotion. * Manage press visits and media logistics. Copywriting & Brand Voice * Craft high-quality copy for social, email, web, and collateral that reflects the brand’s refined, warm, playful, and sophisticated tone. * Support storytelling efforts for chefs, design, and the overall member and guest experience. Membership Marketing & Communications * Collaborate with the Membership team on member communications. * Create and deploy member email campaigns via PeopleVine. * Manage content updates in the members-only app. * Develop marketing materials for member programming, such as event invitations, weekly digests, and on-site signage.

Job Description Principle Responsibilities / Position Purpose The Catering Sales Associate Specialist is the liaison between the sales department and banquet operations department. As Catering Sales Associate Specialist, you will drive an innovative, unique catering program in a funky atmosphere, dynamic setting including events as well as technical delivery of day-to-day catering needs throughout the brewery. This position will execute at all levels to include event planning/coordination, event management/sales, and client follow-up. Catering offerings will range from casual to high-end and will take place on and off-premises (minimal). Responsibilities of this role include: • Client relations, and hands on event management., • Provides supervision for catering services at an account/unit to ensure client satisfaction and retention for the Company., • Implements business practices order to uphold company mission and values., • Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth., • Assist in planning projects, including defining objectives, methods, timetables, and budget to support client and Funky Buddha’s strategic plan., • Take lead position on all of Funky Buddha Festivals; be the driving force on Oktoberfest, Anniversary & MBCP, track spending via spreadsheets, coordinate schedules with all departments. Be the liaison with the City of Oakland Park with permitting and necessary documentation to be successful with all events. Develop innovative ideas to make the next festival better than the previous., • Provides creativity and innovation to develop services and offerings that consistently evolve to drive customer and client satisfaction., • Effectively engages with client partners at the highest level of the client organization to drive client confidence and loyalty., • Oversees the Banquet Event Order (BEO) distribution process, floor plan arrangement of the catering space, change log and daily information report. Assigns groups to banquet captains for the execution of the functions. This position works closely with client customers, the Executive Chef, and Director of Catering to exceed guest expectations and deliver outstanding food quality and service. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Clear understanding of both monthly forecasting and the annual budget process. Understanding of pace and productivity., • Strong yield management skills with an understanding of optimizing the catering mix of business and the use of historical data., • Experience evaluating every catering business opportunity to maximize revenue and profitability while achieving customer expectations., • Maintain or exceed budgeted sales and profits in all catering areas., • Assist in the development and implementation of effective marketing plans for generating catering revenues., • Participate in the research the competition's products, services and pricing and use it to develop strategic business plans., • Optimize room rental charges and quoting correct menu pricing., • Experience selling to a variety of market segments., • Consistently book repeat business by having a track record of long-term client relationships., • Actively participate in industry related organizations (NACE, MPI)., • Thorough knowledge of sales techniques including strong closing skills and negotiation skills., • Participate in trade shows and sales blitzes., • Track record of strong prospecting efforts., • Actively participate in community/civic activities to maintain awareness within community and to create booking opportunities., • Excellent creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus., • Work closely with banquet department on operations and event execution. Ability to quickly evaluate alternatives and decide on a plan of action., • Provide overall direction, coordination, and ongoing evaluation of operations. Detailed development and coordination of all banquet event orders to be distributed to the Catering Department., • Experience providing Audio Visual equipment and operating Audio-Visual equipment., • Excellent knowledge of computers, specifically Triple Seat, All-Seated, Share point, Google Docs, Word, and Excel., • Ability to work with outside vendors to ensure client satisfaction for all events and groups., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned., • Client satisfaction skills; professional demeanor; excellent written and verbal communication skills., • The ability to multi-task and delegate to coordinate multiple events and utilize a systems-based approach to meet each event’s timelines/specifications and quality of product., • The ability to drive continuous system improvements within a catering program., • The desire and ability to promote a client-focused culture., • Approaches all encounters with guests and colleagues in a friendly, service-oriented manner, • Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction, • Coordinates with other staff and departments to arrange for the delivery of requested services, • Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service, • Ensures all functions are set and staff is prepared and organized before required time on BEO, • Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive, • Ensures proper setting of buffet tables and other food service tables, • Arranges for and ensures proper sequence of service for each event, • Ensure all standard operating procedures are effectively communicated to department employees and standards are upheld by department employees, • Develop new standard operating procedures in compliance with growing departmental and corporate dynamic, • Meticulously plans events with captains to ensure execution is achieved at the highest level, • Knows and adheres to health and sanitation guidelines and follows all safety policies., • Updates job knowledge by participating in staff training opportunities., • This list is not exhaustive and job functions are subject to change to accommodate changing business needs. PHYSICAL REQUIREMENTS Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Walking Constant Standing Constant Reaching Frequent Grasping Frequent Crouching, Bending, Stooping Frequent Lifting/Carrying up to 30 lbs. Frequent (50 lbs. Occasional) Pushing/Pulling Frequent Computer Use Frequent Sitting Frequent Climbing Stairs Occasional SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety goggles when walking through the Production area Employees will be trained in the proper use and care of assigned PPE. Funky Buddha Brewery provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly to your manager. ORGANIZATIONAL RELATIONSHIPS No positions directly report to this position. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Possess a valid State of Florida approved server training certification and/or be willing to successfully complete training provided by Funky Buddha Brewery., • Strong knowledge of banquet operations and service procedures., • Strong communication and customer service skills., • Be able to work in a standing position for long periods of time (up to 8 hours or more)., • Be able to reach, bend, stoop and frequently lift up to 30 pounds, occasionally up to 50 pounds., • Punctual and regular, reliable attendance., • Honesty and Integrity., • Knows and adheres to health and sanitation guidelines and follows all safety policies, • Excellent customer service skills, • Good communication skills and ability to work as part of a team, • Ability to work quickly, problem solve and think on your feet while maintaining poise in a fast-paced environment., • Ability to talk to others to convey information effectively., • Positive, infectious attitude and sense of humor. Personable, kind, and customer service oriented., • Passion for the service industry, desire to be part of a team and work hard, high level of self-awareness and long-term view of success., • Well-versed in beer history; brewing techniques; preparation techniques, styles, flavor profiles or possess a willingness to learn., • Must be at least 21 years old. QUALIFICATION STANDARDS EDUCATION High School diploma preferred. Hospitality degree preferred. EXPERIENCE Prior catering Sales experience preferred or equivalent education, Supervisory experience preferred. Craft beer experience preferred. Hotel/Country Club/Private Catering experience preferred. LICENSES OR CERTIFICATES ServSafe certificate required. GROOMING All employees must maintain a neat, clean and well-groomed appearance. OTHER Additional language ability preferred. NOTICE: Upon employment, all employees are required to fully comply with Funky Buddha Brewery’s rules and regulations for the safe and efficient operation of brewery facilities. Employees who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Job Description Are you a hotelier in search of new experiences in South Florida and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in a modern and stylish European glamour environment with breathtaking views? If so, please read on! Mr. C Miami - Coconut Grove is looking to hire a Catering Sales Manager. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth-generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating, and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A CATERING SALES MANAGER: As a Catering Sales Manager at our boutique luxury hotel, you will be responsible for curating, selling, and executing memorable events that reflect the distinct character and elevated service standards of our property. You will act as a brand ambassador, offering highly personalized planning experiences to clients, and ensuring flawless execution in collaboration with culinary, operations, and service teams. COMPENSATION STRUCTURE As a valued member of our sales team, you will receive a competitive base salary along with performance-based incentives tied to revenue generation and event success metrics. DUTIES AND RESPONSIBILITIES 1. Respond to Catering Inquiries • Manage incoming catering requests via phone, email, walk-ins, and third-party platforms., • Qualify leads based on event size, budget, and availability., • Provide prompt follow-up communication to potential clients within the designated lead response time set by the Director of Sales & Marketing. 2. Client Site Inspections and Walkthroughs • Schedule and conduct property tours with prospective clients to showcase event spaces, amenities, and catering capabilities., • Customize each site visit based on client type (e.g., weddings, corporate events, social functions) and ensure presentation of tailored proposals. 3. Lead Management and Business Development • Monitor and manage leads from various channels including hotel website, industry platforms (CVENT, etc.), and direct referrals., • Proactively solicit new business through outbound calls, emails, and networking within the local market and key verticals (corporate, social, nonprofit)., • Maintain ongoing communication with past clients to drive repeat business and referrals. 4. Menu Planning and Customization • Work with the Executive Chef and banquet team to create custom menus based on client preferences, dietary restrictions, seasonal offerings, and budget constraints., • Schedule and conduct menu tastings for contracted or high-potential clients; document and communicate client feedback to culinary team. 5. Contracting and Documentation • Prepare and issue catering contracts, ensuring all terms are aligned with client expectations and company standards., • Accurately prepare and distribute Banquet Event Orders (BEOs), Diagrams, and Group and Event Resumes to internal departments., • Collect deposits and follow up on outstanding balances according to established payment schedules. 6. Event Planning and Execution Oversight • Serve as the primary point of contact for clients throughout the planning process, from initial inquiry to post-event follow-up., • Servicing definite groups - assist with the F&B planning of all definite groups as assigned by DOS from beginning to end., • Communicate all event details to all departments., • Be present during events for the first hours to ensure successful execution and serve as an on-site liaison for the client., • Ensure timely and professional introductions between the on-site client and lead banquet staff, such as the Banquet Manager and/or Captain. 7. Interdepartmental Collaboration • Participate in weekly BEO meetings and sales/catering team meetings to review upcoming events and operational needs., • Work closely with the Banquet Manager and kitchen team to ensure service standards, food quality, and timing align with event expectations. 8. Revenue and Forecasting Support • Track and report event revenues, deposit collection status, and event profitability., • Maintain accurate booking and revenue data in Delphi., • Support the Director of Sales & Marketing in forecasting catering revenue and identifying business gaps or opportunities. 9. Compliance and Operational Standards • Ensure all events comply with hotel policies, health and safety regulations, and local ordinances (permits, fire code, etc.)., • Follow all company procedures for guest service, financial transactions, and operational documentation. 10. Guest Satisfaction and Post-Event Follow-Up • Solicit post-event feedback from clients to assess satisfaction and identify areas for improvement., • Address any issues or complaints in a timely and professional manner., • Maintain detailed client records for future reference and personalized service. 11. Flexibility and Availability • Maintain availability to work evenings, weekends, and holidays based on event schedule and business needs, including flexibility for client site visits and last-minute requests. 12. Internal Event Coordination • Provide full planning and execution support for internal events, including staff meetings, marketing activations, HR events, and corporate gatherings for Mr. C Hotels., • Bachelor’s degree in hospitality, communications, sales, or marketing preferred., • Proven experience as a Catering Manager or similar role., • Knowledge of food hygiene and menu creation., • Strong organizational, time management, and customer service skills., • Calm under pressure; decisive in high-stress situations., • Flexible schedule, including weekends and holidays., • Skilled in event, food & beverage sales, and contract completion per company standards., • Effective team leadership and staff management capabilities., • Strong analytical, problem-solving, and multitasking skills., • Proficient in Delphi, Opera, Salesforce, MS Office Suite, and other business software., • Self-motivated with excellent time management and autonomy., • Clear and professional communicator with team members, clients, and the public., • Fluent in English (read, write, speak)., • Knowledgeable in hotel operations, safety protocols, permits, and local ordinances., • Willingness to work variable schedules due to business needs., • High level of discretion and independent judgment., • Track record of successful event and product launch planning., • Strong leadership and conflict management abilities., • Adaptable communication style; skilled at stakeholder engagement., • Effective at managing marketing initiatives of varying scale., • Analytical thinking to drive product and service demand. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR 8b62LrwRhp

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Beach supervisor. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. The Beach Club Supervisor’s primary responsibility is the supervision of the Beach Club Restaurant/Bar /Pool and Beach Floor at Fisher Island Club, to ensure that the club’s high standards are achieved and maintained within budgetary limitations. The ideal candidate will be an inspirational role model by his/her team members and is a top professional in the field with a passion for the service. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire beach club must be employed, utilizing modern supervision principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. 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 our core values that we will live by in our daily interaction with all our external and internal members, guests and customers. Nature and Scope: • The incumbent reports directly to the Director of Beach Club Operations. The major trust of the position is to create and maintain a professional restaurant operation and control expenses relative to the operation. Duties and Responsibilities: • Lead by example utilizing a “hands-on” approach to management., • Establish and develop a highly motivated, front of house team with the highest ethical standards that delivers a memorable service and product., • Facilitate an environment in which team members are comfortable utilizing the open-door policy, • Trains, supervises, schedules and evaluates the work of the front of house staff at the Beach Club, • Plans menus with Sous Chef and Director for the Beach Club and for special occasions and events, • Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout all club areas at all times, • Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall restaurant operation principles, • Uphold and maintain standard service techniques, food and beverage presentation that help to assure consistently high quality and to minimize cost; exercises portion control for all items served and assists in establishing menu selling prices, • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met, • Hosts Beach Club Daily Stand-Up meetings and attends Food and Beverage staff and management meetings, • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for, • Maintains the dining room reservation system, • Implements an ongoing marketing program to increase dining room business, • Consults with the Director of Beach Club Operations about all aspects of the club operation, • Directly supervise employees serving members and guest to the LQA standards, • Evaluates service to ensure that quality provided meets the LAQ standards are consistently attained, • Interacts with applicable staff members to assure that service consistently exceeds the expectations of members and guests, • Develop and maintain good communication and work relationships in all areas of the club, • Assist in development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology, • Assist with recruiting; evaluates job performance of service staff; coaches, rewards and disciplines staff in a fair and within legal compliance, • Establishes and maintains a regular cleaning and maintenance schedule for all front of house areas and bar, • Motivates, builds morale, and provides professional development opportunities for all service staff including cross-training, • Maintain a 90% presence on the dining and bar areas during service, touching tables, follow-up on special request, welcome members and inquire about experience, • Executes safety training programs; manages OSHA-related aspects of kitchen safety and maintains; report unsafe working conditions immediately., • Bachelor’s degree in Hospitality Management degree and two years luxury service and management experience; or, • Minimum of two to three years’ experience as a Manager/Assistant in a medium size (250+ rooms) high volume, 3 meal restaurants in luxury hotel or resort. Licenses and Special Permits: • Alcoholic beverage certification, • Food safety 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, • Experience communicating, training, and managing multi-lingual staffs, • Instill a guest service “can-do” attitude in all employees, • Experience training and developing employees with limited experience, • Coach employees 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, • Juggle and balance 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 guests, • Pride in your work by creating positive energy, excitement and fun, • Demonstrate positive behaviors; smiling, being polite and courteous, • Able to develop a camaraderie with team members Working Conditions: • Ability to work odd hours, nights, weekends and holidays, • Ability to work under pressure and handle stress Physical demands and abilities: • Work is not performed in an office environment and requires extended periods of walking and or standing., • Regularly required to use hands to finger, handle or feel, reach with hands and arms and talk or hear, • Regularly lift and/or move objects 10-50lbs occasionally lift and/or move objects that weigh more than 50 lbs., • Frequently required to stand, walk, stoop, kneel, crouch or crawl, • Occasionally required to sit and climb or balance, • Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust and focus 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, workload, rush jobs, emergencies, or technological developments) change.