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Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

Job Description POSITION PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Reports to the Banquet Chef. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures., • Manage Banquet event orders ., • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching., • Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly, • Develop new menu concepts. Prepare, test, and cost out new menu items., • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste., • Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs., • Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures., • Ensure that kitchen is prepared for the upcoming days’ work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment., • Assist sales, catering, and banquet staffs with banquets, parties and other special events., • Assist in cooking and food preparation as required., • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services., • Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist with the management of the overall kitchen, as requested Trump National Doral 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 DescriptionCorona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team! JOB OVERVIEW: Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize and delegate work assignments., • Ability to be clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards is met., • Ability to differentiate dates, • Ability to operate, clean and maintain all equipment required in job functions., • Ability to supervise, train and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet function., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform Chef de Cuisine of any shortages before the item runs out., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed menu items serve and amount of available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks assignments are completed before they sign out, • Review status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in logbook., • Successful completion of the training/certification process., • Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders' meetings etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Over Time., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work., • Adjust standard production quantities depending upon the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences the day of the occurrence., • Review documentation with respective employee in a timely manner and follow progressive discipline procedures., • Check all line employee's mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work and set an example for all employees to follow.SECONDARY FUNCTIONS:, • Follow maintenance program and cleaning schedule, • Perform duties in other areas of kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and at off premise functions, • Research new products, menu items and display presentations This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Able to lift and carry up to 50 lbs., • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off.

Job Description POSITION PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures., • Manage Banquet event orders ., • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching., • Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly, • Develop new menu concepts. Prepare, test, and cost out new menu items., • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste., • Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs., • Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures., • Ensure that kitchen is prepared for the upcoming days’ work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment., • Assist sales, catering, and banquet staffs with banquets, parties and other special events., • Assist in cooking and food preparation as required., • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services., • Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time., • Pay rate based on experience, range from $23 to $26 per hour.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Qualifications: Essential: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations Essential: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure to meet production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line., • Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train, and direct employees; give corrections when needed., • Ability to plan and produce centerpiece displays and banquet trays and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely., • Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance., • Ensure that staff reports as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete and review priorities., • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that must be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Executive Chef of any shortages before the item runs out., • Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests., • Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all line cooks' assignments are completed before they sign out, • Review the status of work and follow-up actions required with the Executive Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by the Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc., • Menu tasting for the restaurant., • Review Guest feedback periodically., • Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: • Conduct a daily line-up; cover the fundamental and corporate commitment to excellence., • Ensure quality at all times., • Follow through with paperwork on time., • Attend Sous chef meetings, leaders meetings, etc., • Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems., • Schedule correctly and ensure there is no unapproved Overtime., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure a daily inventory of all meat, fish, produce, and freezer items is kept., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees promptly and follow progressive discipline procedures., • Check all line employees mise-en-place and verify that the line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor all staff to ensure that they perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and off-premise functions, • Research new products, menu items, and display presentations This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsabilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

Job Description Job Title: Chef de Partie Department: Food & Beverage Reports To: Executive Chef FLSA Status: Non-Exempt SUMMARY: The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room. RESPONSIBILITIES: • Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation., • Set up the station and gather all supplies needed to prepare the menu for service., • Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions., • Prepare sauces and accompanying garnishes for the assigned station., • Continually updates knowledge of recipes, food preparation, and food presentation., • Lead sanitation efforts and participate throughout the day and at the end of shifts., • Control the quality and consistency of all food., • Control waste of food products and labor., • Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets., • Assist in the development of staff training manuals and memos., • Apply extensive food knowledge and specialized cooking skills that are required for daily tasks., • Communicate with the Executive Chef on production status for the next day before completing the shift., • Store and handle food properly, following Health Department requirements., • Use food preparation equipment according to manufacturer’s instructions., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Return soiled food preparation utensils and other small ware items to the proper areas., • Cover, date, and properly store all leftovers and food prep items., • Notify Executive Chef/Sous Chef in advance of expected shortages., • Ensure all storage areas are neat, and all products are stored properly., • Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping., • Assist in completing weekly cleaning and maintenance duties., • Observe guidelines related to the maintenance of safe working conditions in the kitchen., • Maintain a neat professional appearance and always observe personal cleanliness rules., • Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef. QUALIFICATIONS: • 3 years of experience in Italian cuisine., • Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner), • Must have a passion for quality food and cooking and experience with Italian cooking techniques., • Knowledge of classical and present cooking procedures, • Good knife-handling skills, • Ability to work at various stations - sauté, grill, sauces, pantry, and expediting., • Able to perform basic mathematical calculations., • Knowledge of health department regulations; food sanitation certificate a plus, • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety., • Creative, innovative thinking. EDUCATION: • High School Diploma, GED or College Degree. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. 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 accommodation may be made to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. 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 essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job Description Compensation: 100% Commission (1099) – Average First-Year Earnings: $67,500 Location: Fully Remote – Work From Home About the Opportunity We are looking for ambitious, coachable individuals to join our team as Insurance Sales Representatives. This is a remote, work-from-home role offering flexible hours and the chance to grow a long-term career in the insurance industry. If you are motivated, tech-savvy, and eager to learn, this could be the perfect opportunity for you. No insurance experience is required—training is provided—but success comes to those who are disciplined, self-starters, and willing to follow a proven system. Responsibilities • Conduct virtual meetings with prospective clients to identify their insurance needs., • Present life insurance, mortgage protection, and related financial products that best fit client goals., • Build relationships and deliver excellent customer service in a professional, remote setting., • Manage your own schedule while meeting production and sales goals., • Participate in ongoing coaching and training programs to sharpen skills., • Use provided software tools to track leads, applications, and client interactions. Requirements What You Need • Computer and reliable internet connection (required)., • Strong technology skills and ability to learn new systems quickly., • No prior experience required—we value coachability and willingness to learn., • Must be a self-starter, motivated, and able to work independently., • Excellent communication and time-management skills. What We Offer • Unpaid but comprehensive training program designed for new agents., • Software and technology provided—no additional phone line required., • Access to a supportive team culture and mentorship network., • Performance-based income with unlimited earning potential., • Flexibility to work from home and design your own schedule. 1099/HIGH COMMISSION ONLY CAREER/REMOTE WORK FROM HOME!! Incentive Trips for Top Producers Health, Dental, Vision, and Life Insurance Benefits available!

Job Description Hogarth is the Global Content Production Company. Part of WPP, Hogarth partners with one in every two of the world's top 100 brands including Coca-Cola, Ford, Rolex, Nestlé, Mondelez and Dyson. With a breadth of experience across an extensive range of sectors, Hogarth offers the unrivaled ability to deliver relevant, engaging, and measurable content across all channels and media - both established and emerging. The number of channels at our fingertips; the need for speed; and the drive for mass personalisation, all mean that brands need different solutions. Our global team of over 7,500 craft and technology experts brings together creative, production and innovation to help clients navigate this exciting and ever-changing world of today's content experience. WPP is the creative transformation company. We use the power of creativity to build better futures for our people, planet, clients and communities. Working at WPP means being part of a global network of more than 100,000 talented people dedicated to doing extraordinary work for our clients. We operate in over 100 countries, with corporate headquarters in New York, London and Singapore. WPP is a world leader in marketing services, with deep AI, data and technology capabilities, global presence and unrivalled creative talent. Our clients include many of the biggest companies and advertisers in the world, including approximately 300 of the Fortune Global 500. Our people are the key to our success. We're committed to fostering a culture of creativity, belonging and continuous learning, attracting and developing the brightest talent, and providing exciting career opportunities that help our people grow. Group Account Director Miami The Role The client is one of the world's most recognised brands, a global technology company who consistently delivers innovative, design led products. The Group Account Director (GAD) is responsible for leading the ALAC region and holds overall responsibility for the relationship with the Client and key stakeholders. They will bring together a talented team of Production and Language specialists, ensuring they are engaged and motivated to produce at-scale work of the highest standard. The team are based across multiple locations with the strategic relationship led from Miami, supported by an executional core in Buenos Aires. Miami is a stand-alone office, it's onsite with the client and requires proven leadership experience that bridges management and operational skillsets. KPI are transparent with the role measured on client service excellence and delivering tangible efficiencies year on year. With a commitment to drive global alignment and standardisation, strategy is largely driven from the centre however, there's ample opportunity to input, contributing to key steering committees. The deployment of the global vision in a regional setting also requires an agile, strategic mindsight with experience overseeing and influencing change management. Finally, the role will need to develop and own strong partnerships with the internal network. Working across a significant global footprint, partnering and collaborating with regional peers, ALAC regional office leadership and the wider Hogarth/WPP network. Key Responsibilities Leadership and Strategy • Lead and inspire a team of 100+, across multiple locations, to deliver excellence, never compromising on quality. Note whilst the team scales in line with key calendar moments, the dedicated Miami headcount sits at a stable ≅ The wider team are managed at a local level and will be supported by global SME., • Lead by example, building an inclusive team culture, where collaboration, fresh thinking, a can-do attitude and Hogarth values are embedded within the team DNA., • Inspire and empower, ensuring work is effectively delegated and individuals take full ownership and responsibility for their function and leadership remit, with clear strategic goals that align with the business needs and global objectives, • Manage the team's performance reviews and development. Setout and implement a robust succession plan across the team., • Build strong relationship with all levels of ALAC clients to better understand their current and future needs and strategic approach., • Responsible for day-to-day management of overall client communication and relationship health., • Remove barriers and find solutions to meet client needs. Communicate clearly with clients on recommendations and solutions as part of planning, briefing and review sessions., • Ensure all teams collaborate and function effectively as one-team, regularly coming together to review data, findings and align on strategy., • Partner with Global Delivery Leads (SMEs, Delivery Director) to set and deliver productivity and utilization targets to ensure business success., • Work closely with the Global Operations group to share best practices and represent ALAC as part of any global initiatives., • Responsible for overseeing the strategic direction for delivery management, implementing approach, standards and processes defined centrally by Delivery leadership, • Overall responsibility for ALAC teams, across all locations, ensuring they are trained, supported and equipped to deliver best practice., • Internal and external escalation point responsible for effective conflict resolution and problem solving., • Drive continuous improvement; partnering with Production, Language and Interactive Leads to review delivery data and workflows, presenting recommendations to drive efficiencies that show the business benefit, risk analysis and steps required to implement., • Possess a strong understanding of all contractual obligations, commercial arrangements, KPIs and SLAs with the Client, • Responsibility to ensure we deliver on forecasted budgets and profit margins, • Ensure client's budgets are aligned with the scope of work and manage expectations accordingly., • Lead key financial aspects of the account including overseeing estimating and actualization of budgets, management of SOW, delivery of KPIs, reporting, QBRs, profitability analysis and utilization., • Drive business growth through strong relationships, a solid knowledge of the clients' business, strategic direction and future needs., • Focus on cross selling our capabilities and services to extend our offering., • Partner with the Commercial Team to develop robust commercial plans and rate cards., • Extensive experience leading large-scale delivery for global clients across multiple locations and driving change and governance through cross-functional, multi-location teams., • Proven senior level client management experience with the ability to confidently present, negotiate and influence., • Demonstrable experience of managing teams and developing and nurturing talent, preferably in an agency (production) environment., • Experience of delivering strategic project plans and strong project methodologies., • Ability to write clear, cohesive, and focused client presentations including strategic presentations with strong storytelling skills., • Extensive experience in financial management and P&L management., • Recruitment expertise: able to partner and strategize with recruitment and operational leads across multiple locations., • Organised, self-starter, flexible, creative, solution-oriented individual with a 'strive for better' attitude., • Attention to detail, analytical thinking and a passion for the work are essential., • Must be able to prioritize and work quickly and efficiently within very tight time frames #LI-DO1 #LI-Hybrid Our Hogarth Values: Hands on No egos here. Just a shared drive to roll up our sleeves and make great things happen. Every project--big or small, gets our full energy because we believe in doing things right. Every single time. It's how we deliver real results without cutting corners. Honesty We are real and authentic – with each other and in our work. Honest, direct communication builds the trust we need to collaborate, grow, and make meaningful things together. It's not always easy but it's always worth it. Heart & Soul We bring heart to everything we make. Passion, pride and relentless drive push us beyond "good enough" ––because we care deeply about our craft, and we're always chasing better. We love what we do, and it shows. Happy Family Creating a space where everyone feels valued--even when opinions differ, makes this a supportive and inclusive environment for our people. We embrace our differences, celebrate our wins together, and never lose our sense of humor. Hungry Curiosity keeps us hungry. We question, experiment, and always seek out what's next. We never settle, and we never stop learning. Inclusion and Impact WPP is an equal opportunity employer and considers applicants for all positions without discrimination or regard to particular characteristics. We are committed to fostering a culture of respect in which everyone feels they belong and has the same opportunities to progress in their careers. Please contact if you need the job advert or form in another format. Data We rely on legitimate interest as a legal basis for processing personal information under the GDPR for purposes of recruitment and applications for employment. When you click the "Submit Application" button at the bottom of this page, this will send all the information you have added to Hogarth WW. Before you do this, we think it's a good idea to read through our Privacy statement. This explains what we do with your personal data when you apply for a role with us, and, how you can update the information you have provided us with or how to remove it.

Job DescriptionJob Summary: Sparks Group is partnering with a leading Aviation company in order to fill multiple Product Acceptance/ Quality Inspection openings. Ideally we are looking for someone to help make sure the airplane parts and products produced meet all design and quality standards. This position is 100% on site Monday thru Friday business hours. If you have the required experience please apply for immediate consideration. Key Responsibilities: * Check parts and materials to make sure they meet design and quality requirements. * Keep records of inspection results as proof that everything was checked properly. * Identify and report any problems or defects in parts or materials. * Set aside any parts that don’t meet standards and help decide what to do with them. * Review paperwork to make sure it’s correct and matches quality standards. * Use tools like calipers, micrometers, and gauges to measure parts accurately. * Perform both visual checks (looking for obvious damage or defects) and detailed measurements. * Work with vendors and customers to resolve quality issues. * Support and mentor other inspectors as needed. * Hold special quality certifications (or "stamps") from at least three customers, showing you're qualified to inspect products for them. What We’re Looking For: * At least 2 years of experience in quality inspection, ideally in a manufacturing or aerospace environment. * Comfortable using precision measurement tools like calipers, pin gauges, and comparators. * Experience doing First Article Inspections (checking the first part off the production line). * Good computer skills, especially with Microsoft Excel and Outlook. #LI-DA2 This job is In-Person. We offer several comprehensive benefits package including health and life insurance, paid and unpaid time off, and retirement and savings plans to qualifying employees. Download the Sparks Group mobile app from Apple App Store or Google Play. Sparks Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, pregnancy, citizenship, family status, genetic information, disability, or protect veteran status.

Job DescriptionJob Summary: Sparks Group is partnering with a leading Aviation company in order to fill multiple Produce Acceptance Specialist/Quality Inspection openings. These are first shift positions- 7/8 am until 3:30-4::30pm. Ideally we are looking for someone to help make sure the airplane parts and products produced meet all design and quality standards. This position is 100% on site Monday thru Friday business hours. If you 2+ years of Quality Inspection experience in manufacturing, healthcare or Aviation please apply for immediate consideration. Key Responsibilities: * Check parts and materials to make sure they meet design and quality requirements. * Keep records of inspection results as proof that everything was checked properly. * Identify and report any problems or defects in parts or materials. * Set aside any parts that don’t meet standards and help decide what to do with them. * Review paperwork to make sure it’s correct and matches quality standards. * Use tools like calipers, micrometers, and gauges to measure parts accurately. * Perform both visual checks (looking for obvious damage or defects) and detailed measurements. * Work with vendors and customers to resolve quality issues. * Support and mentor other inspectors as needed. * Hold special quality certifications (or "stamps") from at least three customers, showing you're qualified to inspect products for them. What We’re Looking For: * At least 2 years of experience in quality inspection, ideally in a manufacturing or aerospace environment. * Comfortable using precision measurement tools like calipers, pin gauges, and comparators. * Experience doing First Article Inspections (checking the first part off the production line). * Good computer skills, especially with Microsoft Excel and Outlook. * Willing to work a First shift of 7/8am - 3:30/4:30pm This job is In-Person. We offer several comprehensive benefits package including health and life insurance, paid and unpaid time off, and retirement and savings plans to qualifying employees. Download the Sparks Group mobile app from Apple App Store or Google Play. Sparks Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, pregnancy, citizenship, family status, genetic information, disability, or protect veteran status.

Job DescriptionJob Summary: Sparks Group is partnering with a leading Aviation company in order to fill multiple Quality Inspection openings. Ideally we are looking for someone to help make sure the airplane parts and products produced meet all design and quality standards. This position is 100% on site Monday thru Friday business hours. If you have experience with Quality Inspection in the aviation, healthcare or manufacturing industries apply now for immediate consideration. Key Responsibilities: * Check parts and materials to make sure they meet design and quality requirements. * Keep records of inspection results as proof that everything was checked properly. * Identify and report any problems or defects in parts or materials. * Set aside any parts that don’t meet standards and help decide what to do with them. * Review paperwork to make sure it’s correct and matches quality standards. * Use tools like calipers, micrometers, and gauges to measure parts accurately. * Perform both visual checks (looking for obvious damage or defects) and detailed measurements. * Work with vendors and customers to resolve quality issues. * Support and mentor other inspectors as needed. * Hold special quality certifications (or "stamps") from at least three customers, showing you're qualified to inspect products for them. What We’re Looking For: * At least 3 years of experience in quality inspection, ideally in a manufacturing or aerospace environment. * Comfortable using precision measurement tools like calipers, pin gauges, ring gauges, and comparators. * Experience doing First Article Inspections (checking the first part off the production line). * Good computer skills, especially with Microsoft Excel and Outlook. This job is In-Person. We offer several comprehensive benefits package including health and life insurance, paid and unpaid time off, and retirement and savings plans to qualifying employees. Download the Sparks Group mobile app from Apple App Store or Google Play. Sparks Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, pregnancy, citizenship, family status, genetic information, disability, or protect veteran status.

Job Description We’re looking for reliable Production Operators to join our team! In this role, you’ll be responsible for identifying and sorting the correct linen for each account, ensuring all items are clean, undamaged, and ready for processing. You’ll either feed items into the machine or hand-fold them, depending on the production line needs. This position requires maintaining a steady, fast-paced workflow while following all safety guidelines. Operators also support overall production by reporting any machine or equipment issues to their team lead right away. Shifts & Pay: Must be available weekends! • 1st Shift: 8:00 AM start • $14.00/hr, • 2nd Shift: 8:00 PM start • $14.75/hr If you’re dependable, detail-oriented, and ready to work in a team environment, this is a great opportunity to join a growing company! Company DescriptionWe are a National Staffing and Recruiting firm that serves a variety of industries. Our clients are small and medium sized businesses as well as Fortune 500 companies.We are a National Staffing and Recruiting firm that serves a variety of industries. Our clients are small and medium sized businesses as well as Fortune 500 companies.

Job Description Production Line Technician Location: Miami, FL Employment Type: Full-Time Schedule: Monday – Thursday, 7:00 AM to 5:30 PM Travel: Approximately once per month Pay Range: $58,000 – $62,000 annually About the Role We are seeking a skilled Production Line Technician to join our growing team. This role involves working both at our Miami facility and occasional travel to client sites across the United States. The ideal candidate will have hands-on experience with filling, capping, sleeving, heat-shrink, labeling, and related automated production systems. You will be responsible for ensuring equipment readiness in-house, performing field installations, and supporting clients through setup, commissioning, and training. Key Responsibilities • Operate, monitor, and maintain production line equipment, including filling, capping, sleeving, heat-shrink, and labeling machinery., • Perform startup and shutdown procedures, ensuring seamless operation from start to finish., • Complete end-of-day (EOD) cleaning procedures for all production units in compliance with company and safety standards., • Identify, diagnose, and troubleshoot issues across the production line to minimize downtime., • Conduct full system setup and testing at our Miami facility to ensure equipment is fully functional before deployment., • Travel approximately once a month to client facilities for equipment setup, installation, commissioning, and operator training., • Collaborate with internal teams and clients to ensure an efficient and successful production process., • Maintain accurate documentation related to equipment performance, maintenance, and client training. Qualifications • Previous experience as a Production Line Technician or in a similar role., • Strong mechanical aptitude and familiarity with automated production equipment., • Ability to troubleshoot mechanical and operational issues efficiently., • Ability and willingness to travel approximately once a month across the United States., • Bilingual proficiency (spoken and written)., • Strong communication skills and a client-focused mindset. Why Join Us? • Competitive salary: $58,000 – $62,000, • Hands-on involvement with advanced production technology., • Occasional nationwide travel., • Dynamic work environment with strong growth potential., • Opportunity to play a key role in both in-house and client-side operations.Company DescriptionWe are committed to providing personalized, high-quality staffing solutions that meet the unique needs of each business we serve.We are committed to providing personalized, high-quality staffing solutions that meet the unique needs of each business we serve.

Job Description Rosemary's is coming to Wynwood!!! Casa Nela, the restaurant group behind the popular New York neighborhood restaurants Rosemary's, Roey's, Claudette, and Bobo, is opening our first Rosemary's location in Miami. Our Wynwood restaurant will feature a dynamic indoor/outdoor space, reminiscent of a countryside Italian farmhouse. Italian cooking featuring fresh ingredients from our garden and neighborly hospitality fuel our mission to bring people together. If you appreciate quality seasonal cooking, everyday elegance, and neighborly hospitality, we welcome you to join our community! BENEFITS: • Paid time off for line level employee, • Medical, dental and vision insurance, • Company 401(k) retirement plan, • Employee dining discount program, • Referral bonus program, • Opportunities for growth within our organization RESPONSIBILITIES: • Server guests with a warm, hospitable demeanor while ensuring exceptional customer service, • Ensure that all tables are clean, free of dirty dishes and utensils, and properly set for each course, • Maintain cleanliness and organization of the service and kitchen areas, adhering to food safety regulations, • Run food from kitchen to dining room and talk about dishes with enthusiasm and efficiency, • Assist in production of coffee and other non-alcoholic beverages, • Provide knowledgeable recommendations on food and drink selections to enhance the dining experience REQUIREMENTS: • Proven experience working in a high volume restaurant, • Previous experience with Toast POS preferred, • Knowledge base of food, wine, and spirits, • Accuracy and speed in executing assigned tasks, • Familiar with industry's best practices, including department of health standards, • Availability to work weekends, nights, and some holidays, • Ability to lift 30 to 50 pounds, • Positive attitude; a team player that's willing to work as a team to provide the best possible guest experience every time! Casa Nela is an Equal Opportunity Employer (EEO) and provides opportunities to all applicants without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.

Job Description Set-Up Mechanic Type: Full-time Location: Miami, Florida Who we are: We’re Prime Enterprises, a personal care product manufacturer with 40 years of experience formulating, compounding, and filling products for some of the most successful and respected brands in the world. We exist to bring better products to the world by empowering our customers to bring their ideas to life. We strive to be their most valuable partner, delivering a level of efficiency, service, and support unmatched in the industry. Starting in 2020 we are embarking on a bold new vision to be the leading product development and production partner in the country for emerging and established brands. To realize that vision, we’re investing at an unprecedented level in new technology, processes, and plans that will completely rethink the way that brands view and interact with their manufacturer. We’re building the platform that will allow us to serve as the foundation of our customer’s branded products, from their first sample to their million-unit product run, and every step in between. Come help us build the future of the personal care and beauty landscape, one partnership at a time. What we’re looking for: A skilled Set-Up Mechanic to assemble, maintain and repair machinery used in the Personal Care industry (piston fillers, cappers, tube fillers, coders, labelers, etc.). How you’ll fit in: As our Set-Up Mechanic, you will be responsible for the set-up and maintenance of production lines. You’ll repair and maintain machinery and mechanical equipment such as fillers, cappers, in-line labelers, coders, pneumatic tools, conveyor systems, production machines and equipment. You will be responsible for ensuring functionality and reliability of machines and mechanical systems. What you’ll do: • Observe mechanical devices in operation and listen to their sounds to locate causes of trouble, • Dismantle devices to gain access to and remove defective parts, • Examine form and texture of parts to detect imperfections, • Inspect used parts to determine changes in dimensional requirements, • Adjust functional parts of devices and control instruments, • Repair or replace defective parts, • Install special functional and structural parts in devices, • Lubricate and clean parts, • Start a device to test its performance, • Repair electrical equipment, • Change over equipment within predetermined standard of time, • Assist and train other mechanics in the performance of their duties, • Troubleshoot reported problems and resolve them in a timely manner, • Perform thorough maintenance on machinery, equipment and systems, • Experience working as a mechanic in a personal care, cosmetic, or other manufacturing environment, • Manual dexterity and great attention to detail, • The ability to work with various machines and tools as well as follow all safety precautions, • Very good communication skills and problem-solving ability, • History of completing all tasks and assignments in a safe and timely manner, • Competitive compensation package, • Health, dental, and vision benefits We are a Drug-Free Workplace Powered by JazzHR NoepeBOzXh

Job DescriptionBenefits: • Competitive salary, • Free uniforms Benefits SERVPRO of Brickell offers: • Competitive compensation, • Superior benefits, • Career progression, • Professional developmentAnd more! As the front-line representative of the SERVPRO brand, the Restoration Crew Chief demonstrates the companys Here to Help commitment to customers and clients. This is done by coordinating, monitoring, and performing work activities on projects to successfully fulfill service needs and facilitate a positive customer experience. Key Responsibilities • Coordinate and perform production processes as scheduled and ensure quality control, • Manage the customer and client experience and overall customer satisfaction tracked with online reviews, • Communicate clear expectations to restoration technicians and supervise their activities, • Document a detailed and accurate job file to support the services provided, • Manage labor and consumable item usage on assigned projects, • Communicate with restoration project manager and office staff on project progress and issuesAdditional Responsibilities, • Communicate and follow all OSHA guidelines for job safety, • Manage assets by protecting and using equipment and materials properly, • Coach and train restoration techniciansPosition Requirements, • Valid drivers license, • High school diploma/GED (preferred), • At least 1 year of experience in cleaning, restoration, or construction, • IICRC certification a plus, not requiredSkills/Physical Demands/Competencies, • Ability to lift a minimum of 50 pounds regularly, occasionally up to 100 pounds with assistance, • Ability to climb ladders, work at ceiling heights, work in tight spaces (i.e. crawl spaces, attics), • Ability to repetitively push/pull/lift/carry objects All employees of a SERVPRO Franchise are hired by, employed by, and under the sole supervision and control of an independently owned and operated Servpro Franchise. Servpro Franchise employees are not employed by, jointly employed by, agents of or under the supervision or control of Servpro Industries, LLC or Servpro Franchisor, LLC (the Franchisor), in any manner whatsoever. All Sample Forms provided by Servpro Industries to Servpro Franchises should be reviewed and approved by the Franchises attorney for compliance with Federal, State and Local laws. All Sample Forms are provided for informational purposes and Servpro Franchises may choose whether or not to use them.

Job Description Location: Miami - Dept.: Industrial Division ServiceShop Foreman (Forklifts/Boom Lifts/Scissor Lifts) South Florida Caterpillar dealer seeking a well-diverse individual with experience in a supervisor role to help supervise and coordinate activities of the Shop individuals engaged in repairing and maintaining the Industrial equipment line. Responsibilities: Communicate with customers to determine repair needs, open work orders using specific coding and based on customer needs, schedule all work and prioritize accordingly, prepare quotations when necessary, assist Technicians when ordering parts, follow up with customers during and after repairs, assign jobs to Technicians, review work orders, assist in diagnosing malfunctions in machinery and equipment, establish or adjust work procedures to meet production schedules, suggest changes in working conditions and use of equipment to increase efficiency of shop, department, or work crew. Review work orders and invoices once repairs have been completed. Qualifications: Must have computer knowledge and help manage phones for a busy service area. Mechanically inclined helpful. Have excellent interpersonal skills to work well with customers and employees. Speak clearly and persuasively in positive or negative situations. Be a high school graduate. Follow all safety rules and regulations while performing work assignments and adhere to all policies and procedures as specified in company safety manuals and as directed in the employee handbook. Apply Today and Help Lead Our Service Team Tomorrow. Company DescriptionFlorida Caterpillar Dealer - CAT EOE - Employees are expected to perform their daily duties safely and consider safety an integral part of their jobs. JOIN THE CAT TEAM TODAYFlorida Caterpillar Dealer - CAT\r\nEOE - Employees are expected to perform their daily duties safely and consider safety an integral part of their jobs. JOIN THE CAT TEAM TODAY

Job Description Floor Manager – Miami Mixed Media (Print & Embroidery) Location: Little River District – Miami, FL Company: Miami Mixed Media (MMM GROUP LLC) About Us Miami Mixed Media is a full-service print and embroidery studio specializing in custom apparel, merchandise, and live event activations. Our team thrives in a fast-paced, creative environment where quality, precision, and customer satisfaction come first. We are looking for a Floor Manager to lead daily production, maintain workflow efficiency, and ensure all orders are completed accurately and on time. Position Overview The Floor Manager oversees the day-to-day operations of the production floor, ensuring smooth workflow across screen printing, embroidery, DTG, and finishing departments. This role is responsible for supervising staff, monitoring quality control, coordinating schedules, and maintaining a safe and organized work environment. The ideal candidate will have prior experience in print or embroidery production, strong leadership skills, and the ability to balance speed, accuracy, and team morale. Key Responsibilities • Production Oversight, • Manage daily operations across screen printing, embroidery, DTG, and finishing., • Assign jobs, monitor progress, and ensure deadlines are met., • Troubleshoot production issues quickly to minimize downtime., • Staff Supervision & Training, • Lead, motivate, and supervise production staff on the floor., • Train team members on equipment, safety, and quality standards., • Monitor performance and provide feedback to support growth., • Quality Control, • Ensure all products meet client specifications and quality standards., • Conduct spot checks during production runs., • Address errors or defects immediately to keep production on track., • Workflow & Scheduling, • Collaborate with management to set daily/weekly production schedules., • Track job orders and adjust priorities as needed., • Ensure proper allocation of resources and staff., • Maintenance & Safety, • Ensure all equipment is properly maintained and in safe working order., • Enforce health and safety protocols., • Required:, • 3+ years of experience in screen printing, embroidery, or related production., • Strong leadership and team management skills., • Ability to multitask and manage tight deadlines., • Knowledge of production equipment, inks, threads, and materials., • Attention to detail and commitment to quality., • Preferred:, • Previous supervisory or management experience in a print/embroidery shop., • Bilingual (English/Spanish) for easier communication with team members., • Salary Range: $37,440 – $52,000 annually (equivalent to $18–$25/hour) based on experience., • Eligible for performance-based bonuses tied to production efficiency and quality metrics. Perks and Benefits • Paid vacation and sick days, • Holiday pay, • 401(k) &/or IRA retirement plans – with matching contributions, • Individual coverage health care, • Flexible spending account – company credit card to offset work-related expenses, • Team building activities and events, • Exclusive company swag and merch Send your résumé and a brief note about your experience in print/embroidery production to . Please include “Floor Manager” in the subject line. 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 Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Flexible schedule, • Free uniforms, • Opportunity for advancement Description: Experienced line cooks ensuring the preparation and presentation of healthy dishes through the correct execution of recipes and maintaining order and efficiency within their workstation. Main Functions and Responsibilities Execute recipes and technical specifications defined by the Head Cook with precision, maintaining consistency in flavor, texture, and presentation. Prepare, cook, and plate food according to restaurant standards and service times. Comply with established food safety, temperature, food handling, and cleaning protocols (ServSafe or equivalent). Keep your workstation clean, organized, and stocked before, during, and after each shift. Participate in the setup, restocking, and dismantling of the production line. Assist in inventory control, portioning, waste, and product rotation (FIFO/FEFO). Report any issues related to products, machinery, or equipment to the Head Cook. Assist in receiving and storing supplies, verifying quality and delivery conditions. Contribute to a positive and collaborative work environment, fostering teamwork, communication, and respect. Comply with the dress code, punctuality, and personal hygiene standards established by the company. Requirements: Valid documents to work in the United States. 1 to 2 years of experience in kitchens, preferably in healthy food, brunch, or contemporary cuisine. Knowledge of healthy cooking techniques. Availability to work, including weekends and holidays. Physical ability to stand for extended periods. Effective time management and ability to work under pressure. Food Safety Certification Own vehicle Verifiable work references in the U.S. Ability to communicate in Spanish and basic English (understanding orders and technical specifications). Benefits Paid training Collaborative work environment Growth opportunities. Descripcin: Personal con experiencia en la lnea de cocina garantizando la preparacin y presentacin de platos saludables a travs de la correcta ejecucin de recetas y el mantenimiento del orden y la eficiencia dentro de su estacin de trabajo. Principales funciones y responsabilidades Ejecutar con precisin las recetas y fichas tcnicas definidas por el Head Cook, manteniendo la consistencia en sabor, textura y presentacin. Preparar, cocinar y emplatar los alimentos de acuerdo con los estndares del restaurante y los tiempos de servicio. Cumplir con los protocolos de seguridad alimentaria, temperatura, manipulacin de alimentos y limpieza establecidos (ServSafe o equivalentes). Mantener su estacin de trabajo limpia, organizada y abastecida antes, durante y despus de cada turno. Participar en el montaje, reposicin y desmontaje de la lnea de produccin. Colaborar en el control de inventarios, porciones, mermas y rotacin de productos (FIFO/FEFO). Reportar al Head Cook cualquier incidencia relacionada con productos, maquinaria o equipo. Asistir en la recepcin y almacenamiento de insumos, verificando calidad y condiciones de entrega. Contribuir al ambiente de trabajo positivo y colaborativo, fomentando el trabajo en equipo, la comunicacin y el respeto. Cumplir con el cdigo de vestimenta, puntualidad y normas de higiene personal establecidas por la empresa. Requisitos: Documentos vlidos para trabajar en Estados Unidos. 1 a 2 aos de experiencia en cocinas preferiblemente en conceptos de comida saludable, brunch o cocina contempornea. Conocimientos en tcnicas de coccin saludable Disponibilidad para trabajar incluyendo fines de semana y feriados. Capacidad fsica para estar de pie durante largos perodos de tiempo. Uso efectivo del tiempo y trabajar bajo presin. Certificacin en Seguridad Alimentaria Vehculo propio Referencias laborales verificables en EE. UU. Habilidad para comunicarse en espaol e ingls bsico (comprensin de rdenes y fichas tcnicas). Beneficios Entrenamiento pagado (Paid Training). Ambiente de trabajo colaborativo Oportunidades de crecimiento.

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

Job Description • We are hiring immediately for full time COOK positions., • Location: British Airways Miami International Airport East Satellite Concourse, 4th Floor, Miami, FL 33152. Note: online applications accepted only., • Schedule: Full time schedules. Days and hours may vary, open availability, including nights and weekends; more details upon interview., • Fixed Pay Rate: $21.91 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1482642. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job DescriptionJob description ASSISTANT KITCHEN MANAGER ROLE PURPOSE Report to the Kitchen Manager to effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, and labor and increasing sales through food quality, speed of service, and accurately prepared food. KEY RESPONSIBILITIES & ACCOUNTABILITIES • Monthly meeting with Kitchen Manager to present restaurant numbers. This includes but is not limited to food and labor costs, and specialty menu item sales. This meeting will also include individual performance, training, labor and equipment needs, and new menu item recipe deployment., • Manages operations during scheduled shifts that include daily decision-making, staff support, Guest interaction, assisting in scheduling, planning while upholding standards, product quality, and cleanliness., • Trains and develops hourly Team Members through ongoing feedback and coaching, the establishment of performance expectations, and by conducting performance reviews on a regular basis., • Ensures all newly hired Team Members follow and complete their appropriate training plan., • Frequently interacts with Guests to ensure they receive the OMAKAI experience; follows up on any issues and complaints with GM as needed., • Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly., • Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities., • Manages inventory efficiently, accurately, and in a cost-effective manner., • Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products., • Coaches and develops talent., • Demonstrates responsibility for purchasing, receiving, and storing food products, an inspection of local suppliers, use of correct products, and proper par levels to minimize food waste and optimize food cost., • Fosters open communication with the kitchen and FOH staff., • Ensure proper security procedures are in place to protect Team Members, Guests, and Company assets., • Ensures all Team Members adhere to recipe standards., • Ensures all Team Members adhere to checklist procedures., • Assist team with prep and line duties only when managerial tasks have been completed. NON-NEGOTIABLE ITEMS Non-Negotiable: • Tardiness/no show Makes: • Team Member hiring, • Team Member terminations, • Guest satisfaction scores meet/exceed company standards, • Food cost and waste, • Annual sales dollars achieved compared to budget, • Meeting or exceeding requirements for Food Safety Audit scores for the year, • Team member turnover meets company requirements, • 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations., • Must be able to read and write in English., • Previous Sushi experience, • 4 years of experience as a restaurant manager including production. ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent for the kitchen in order to select individuals that exhibit pride, passion, and personality and build top-performing teams. • Proactively identifies strong BOH candidates and "sells" the brand in order to get the best talent on board., • Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team., • Supports selection decisions by identifying high potential within the team to maximize internal promotions., • Identifies great talent based on diverse backgrounds, skills, and abilities as well as a common passion for the kitchen., • Understands where individual talent can be best utilized; matches the right people with the right job., • Knows who top performers are and takes the necessary steps to engage and retain them., • Provides ongoing guidance and direction to help Team Members reach their full potential., • Gives honest feedback that is specific, timely, and action-oriented., • Promptly recognizes and encourages effective performance., • Helps to develop and execute plans for each Team Member that maximize strengths and improve weak areas., • Ensures Team Members are given challenging assignments to help them learn new skills that can prepare them for the next level., • Acts with integrity in all dealings; demonstrates consistency in words and actions., • Demonstrates genuineness, openness, and approachability and consistently treats all Team Members with dignity and respect., • Effectively manages stress levels during difficult situations., • Demonstrates the ability to understand and adjust leadership style to fit others' needs., • Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed., • Frequently and genuinely acknowledges and rewards strong performance., • Encourages open, honest, and timely communication among Team Members., • Fosters frequent dialogue between the FOH and BOH staff., • Demonstrates effective listening by being available to Team Members and responding to needs and concerns., • Communicates the "why" behind important goals and initiatives to gain buy-in., • Respects the opinions of others; listen to comments and concerns with an open mind., • Holds frequent meetings where information is shared freely by staff., • Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations., • Sets high standards and always looks to raise the bar., • Makes quality and efficiency the top priorities in kitchen operations., • Holds team members accountable to meet obligations., • Does not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their efforts., • Assists in making tough but necessary decisions in regard to discipline., • Models exemplary hospitality by doing everything they can to meet Guest needs and requests., • Stays abreast of Guest comments and utilizes Guest feedback to improve kitchen performance., • Able to digest information quickly, boil it down, and identify relevant issues., • Finds root causes in order to develop workable solutions to problems., • Draw important connections and consider both the short and long-term implications of decisions., • Right or wrong shows the willingness to make the call and accept responsibility for decisions and results., • Evaluates various solutions to problems after taking action., • Responds quickly to changing needs and adapts as necessary to meet new challenges., • Displays a positive, confident attitude toward tackling new challenges and initiatives., • Build support and commitment among kitchen staff by explaining the purpose and goals around menu changes and other major food initiatives., • Understands new menu items and speaks knowledgeably of changes to both FOH and BOH staff., • Ensures that menu changes and updates are fully integrated into the kitchen operations and sustained over time., • Perseveres through resistance to change with positive influence and firm accountability., • Uses appropriate tools and resources to monitor kitchen performance and understand factors that affect success and growth., • Supports the Ownership and GMs initiatives to grow business, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Paid training Restaurant type: • Casual fine dining restaurant Shift: • Day shift, • Evening shift, • Morning shift Weekly day range: • Weekend availability Shift availability: • Day Shift (Required), • Night Shift (Required) Work Location: In person

Job Description • We are hiring immediately for a full time SENIOR COOK position., • Location: Telemundo Center - 12200 Northwest 25th Street, Miami, FL 33182. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. Must be able to work weekends when needed. Further details upon interview., • Requirement: Minimum 4 years of catering experience required. Previous hot line experience is required, • Pay Range: $20.00 per hour to $21.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488203. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. Essential Duties and Responsibilities: • May oversee the cooking activities of food service associates as assigned by Food Service Director., • Prepares various entrees and menu items following established recipes., • Operates and cleans equipment after each use. Performs scheduled routine cleaning., • Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products., • Follows HACCP guidelines to ensure quality and safety of food supply., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned., • Assists in the cross training of employees. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up Miami’s best tequila and cocktails in an environment that brings the fabric of the community together – artists and musicians, locals and travelers alike – for late night conversation, performances and fun. Benefits: FREE Parking Health Insurance Employee Discount As a line cook you will prepare all aspects of the food production for the restaurant, including food preparation according to the description and standard recipient set forth by the company. In addition you will adhere to all sanitation practices. ESSENTIAL FUNCTIONS * Prepare food items for customers using a quality predetermined method in a timely and consistent manner. * Set up station with predetermined required items to service the restaurant. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant: * Consult with Chef on a daily basis as well as with other managers that are directly related to the restaurant operation. * Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Ability to read recipes and follow their instructions. QUALIFICATION STANDARDS Experience 2-3 years of previous cooking experience in a restaurant or hotel required.

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. 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 the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job Description Emmy Squared Pizza is coming to Coral Gables, FL! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company, with over 20 locations in New York City, Westport, Philadelphia, Washington DC, Alexandria, Charlotte, Atlanta, Athens, Birmingham, Louisville, Nashville, and Fort Lauderdale. Emmy Squared Coral Gables is seeking experienced LINE COOKS to join our opening team! Emmy Squared is a growing restaurant company that not only offers advancement opportunities, but a fun work environment, supportive leadership, competitive pay, health benefits for full time employees and delectable menu items you will be proud to serve our guests! Line Cook Key Responsibilities: • To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes., • Maintain kitchen sanitation in accordance with health department guidelines., • Set up and maintain assigned kitchen workstations., • Plans food production to coordinate with service hours so that excellence, quality, temperature and appearance of food are preserved., • Responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud., • Maintain safe food handling procedures at all times., • Stores food properly and safely, marking the date and item., • Reports necessary equipment repair and maintenance to management., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Minimum 1 year experience as a line cook in a full-service restaurant. A love for food is a must and pizza knowledge is a plus!, • Knowledge of modern cooking techniques required., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities, • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction., • Ability to produce high volumes of work while maintaining quality per Emmy Squared standards, • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP) As a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

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

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 DescriptionSalary: $40,000-$50,000 salary About Honey Veil Honey Veil is a family-run matcha caf and bakery born in Miami, known for long lines, thoughtful drinks, and baked goods made with a lot of love and a little bit of obsession. Our flagship store at 5748 Sunset Drive is the home base for both our sweet and savory programs. Were hiring a Head Cook / Savory Kitchen Lead to own the savory side of the kitchenleading production, training line cooks, and keeping the back-of-house running smooth and stocked. Role Summary The Head Cook / Savory Kitchen Lead is responsible for all savory food production at the Honey Veil Sunset Drive store. This person will be on the line cooking, building recipes and systems, and training 12 line cooks to execute consistently. They also own savory inventory and kitchen organization for their station. This is a great role for a strong line cook whos ready to step into a lead/manager-type position. What Youll Do Savory Production & Quality • Lead daily production of the savory menu (sourdough toasts, small plates, and other hot items)., • Cook on the line during service and set the standard for speed, cleanliness, and plating., • Maintain consistent taste, temperature, and presentation for all savory items., • Train and guide 12 line cooks on recipes, station setup, and service flow., • Delegate tasks, call tickets, and keep the savory station moving during busy periods., • Give clear feedback and help build a positive, accountable kitchen culture., • Own savory inventory for the store: proteins, veg, dry goods, sauces, paper for the hot side, etc., • Place and track orders (within approved vendors and budgets) and monitor usage to keep COGS on target., • Keep walk-ins, freezers, and dry storage organized and correctly labeled for your products., • Give feedback on what sells, what doesnt, and how to streamline prep and execution., • Help develop and test new savory items that fit the Honey Veil brand and volume., • Enforce proper food safety practices: labeling, dating, FIFO, temperature checks., • Maintain a clean, safe, and organized station before, during, and after service., • Follow all health department and Honey Veil standards at all times. What Were Looking For • 23+ years of experience as a line cook in a busy restaurant, caf, or similar., • Prior lead, key holder, or trainer experience is a strong plus (even informal)., • Comfortable running a station and teaching others how to execute your systems., • Strong knife skills, solid understanding of cooking temps, and station organization., • Good communication under pressure; can stay calm and keep others calm during a rush., • Reliable, punctual, and takes pride in a clean, organized kitchen., • Ability to lift up to 50 lbs and stand for extended periods., • Spanish/English bilingual is a plus, not required. Schedule & Growth • Full-time, on-site role at 5748 Sunset Drive, South Miami, FL., • Early mornings, evenings, weekends, and some holidays as needed based on service and prep., • Clear growth path as the savory program and Honey Veil footprint expand (more menu, more locations, more leadership responsibility over time). How to Apply Please submit your resume and a brief note sharing: • A short overview of your savory/kitchen experience., • A dish or station youre proud of running in the past.

Job Description The role… At Soho House, a Line Cook I is responsible for ensuring the kitchen runs smoothly, seamless preparing food and sauces, and assisting Senior Chefs with service. As a Line Cook I, you thrive in fast-paced environments and positively influence fellow members of the team to remain calm during a busy service. A successful Line Cook I is a critical member of the team due to the diverse and specialized skill set and proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from all stations. Main Duties • Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments and on all stations, • Daily responsibilities also include preparing food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations., • Assist with inventory to support the kitchen operating at a sustainable food cost, • Sets up stations according to Kitchen guidelines, and maintains a safe, clean, organized, and stocked work area., • Watch wastage, cooking temps and quality to reduce additional costs, influence others on the cost of product and how it contributes to the profit and loss of the company., • Production and a-la-carte dish(s) execution. Including weekend feast ideas and family meals., • Delegate some tasks as needed while also ensuring proper procedure is followed when clocking in and out for shifts as well as breaks, • Support Executive Sous and Jr. Sous with pre and post-service meeting when requested., • Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10, • Positive influence for the team under pressure and provide a welcoming work environment that increases staff morale., • Attend "Cook House" trainings and support the mentoring and education of new and existing team members on areas they are looking to go, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Minimum of 3+ years' experience in a fast pace, upscale and approachable environment of professionals, • Strong understanding of professional cooking and knife handling skills, • Proven ability to execute all menu items and properly prepare and deliver top quality dishes on all stations, • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Food handler's certificate, • Strong communicator, collaborator and motivator with ability to build professional relationships with all leaders and kitchen team., • Proactive, team-player who can work well independently as well as on a team, • Ability to multitask and work in a demanding, fast-paced environment, • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast-paced movements are required to go from one part of the kitchen and storage areas to others., • Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly., • Occasional environmental exposures to cold, heat, and water Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full-time employees are eligible for full benefits; Medical, Dental, and Vision as well as a Retirement fund with a 2% match., • Paid Time Off: Full- Time Employees have sick days + vacation days., • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically., • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach, and sustainability., • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, trainings and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month, we hold a series of fun events which you can sign up for.

Job Description POSITION SUMMARY The Lead Line Cook plays a pivotal role in ensuring the quality and adherence to culinary standards. In addition to culinary responsibilities, the Lead Line Cook oversees daily kitchen operations, ensures completion of opening and closing checklists, conducts inventory to ensure food costs are aligned, and verifies waste and temperature logs. PRIMARY JOB DUTIES • Ensuring a smooth daily operation of the kitchen., • Conducts daily and monthly inventory, contributing to efficient kitchen management to ensure food costs are aligned., • Arrive at property in uniform at scheduled time., • Place and receive orders as needed., • Executes opening and closing checklists, ensuring compliance with established standards., • Verifies waste and temperature logs for quality control., • Maintaining culinary production and quality levels., • Prepares, cooks, grills, garnishes, and presents food according to recipe standards., • Ensures observance of safe, sanitary food-handling practices in food preparation and serving areas., • Conducts tasting, smelling, and visual assessments to determine food quality., • Measures, mixes, and weighs ingredients according to recipes., • Regulates cooking equipment temperature and maintains cleanliness throughout the kitchen., • Stores unused food properly to minimize waste and maximize quality., • Regulate temperature of ovens, broilers, grills, and roasters., • Substitute for or assist other cooks as directed by Chef or management and/or as business volume dictates., • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization., • Quantity and Quality control must be consistent with pars., • Ensures quality of product and presentations throughout service., • Maintain menu knowledge and attention to detail plate presentation., • Exhibit a thorough knowledge, understanding and application of all cooking techniques., • Adheres to Health Department requirements, work rules, procedures, and company policies., • Any other duties as assigned by the company in order to operate the business most efficiently, not limited to prepping, cleaning, as directed by Chef and/or management. Physical Requirements • Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Ability to stand and exert well-paced mobility for an entire shift., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry the same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height., • Proper usage and handling of various kitchen machinery including slicers, choppers, grinders, mixers, and other kitchen-related equipment, • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Ability to shout in order to be heard above the ambient noise level., • Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Minimum three to five years of related experience, preferably in high volume hotels or restaurants., • High School Diploma or GED preferred., • Strong cooking and production skills., • Must have strong customer service orientation., • Must have strong team orientation., • Must be able to work without close supervision., • Flexible and long hours sometimes required., • Availability to work holidays, nights, and weekends, • Associates may be required to work varying schedules to reflect the business needs of the restaurant. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. 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 the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. 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 the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job Description Key Responsibilities: • To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes., • Maintain kitchen sanitation in accordance with health department guidelines., • Set up and maintain assigned kitchen workstations., • Plans food production to coordinate with service hours so that excellence, quality,, • temperature and appearance of food are preserved., • Responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud., • Maintain safe food handling procedures at all times., • Stores food properly and safely, marking the date and item., • Reports necessary equipment repair and maintenance to management., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Minimum 1 year experience as a line cook in a full-service restaurant., • Knowledge of modern cooking techniques required., • Ability to work effectively in a fast-paced environment with the ability to prioritize responsibilities, • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor., • Ability to perform culinary duties, handling guest requests efficiently and to the guests satisfaction., • Ability to produce high volumes of work while maintaining quality standards., • Must be able to work a flexible schedule to include weekends and holidays., • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs., • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.

Job Description PDQ = People Dedicated to Quality. Our restaurants offer food made from scratch that our guests feel good about eating and our Team Members are proud to serve. We keep things simple and do them the right way, because that’s the only way we know how. Servin' up chicken with no added steroids, no added hormones, and no nonsense. Because we are People Dedicated to Quality, our hospitality and food are Just Made, Better. We promise this to our Guests, our Team Members and the Communities we are part of. Immediate Opportunities for FULL TIME & PART TIME • LINE COOKS, • KITCHEN PREP TEAM, • BREADING STATION, • Fast-Paced, Fun Place to Work, • Competitive Wages, • Comprehensive Training, • 50% Discount on Meals PDQ (PDQ) is a well established, full service restaurant concept that has growth opportunities for team members in a fast casual dining restaurnat company. At People Dedicated to Quality you can grow your career with us. We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment. We're also looking for Jefe / Jefa who have back of house preparation / food prep / production experience.

Job Description The role… At Soho House, a Line Cook II is responsible for maintaining a station or two, seamless preparation of food and sauces, and assisting Senior Chefs with service. As Line Cook II, you thrive in fast-paced environments and positively influence the team by demonstrating highly skilled abilities of two stations and remaining calm during a busy service. A successful Line Cook II is a critical member of the team due to the focused and appreciated culinary abilities in two or more stations. Although not skilled in all stations, a Line Cook II is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations. Main Duties • Responsible for learning ingredients on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments and on two stations., • Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed., • Daily responsibilities also include preparing food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations., • Prepares all food items as directed in a sanitary and timely manner. In addition, be able to comply with safety, sanitation and food handling procedures., • Follows recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps and quality to reduce additional costs., • Assist with inventory to support the kitchen operating at a sustainable food cost., • Sets up stations according to Kitchen guidelines, and maintains a safe, clean, organized, and stocked work area., • Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals., • Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10, • Ensure proper time and attendance procedure is followed when clocking in and out for shifts and breaks., • Support Executive Sous and Jr. Sous with pre and post-service meeting when requested., • Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale., • Attend "Cook House" trainings and support the mentoring and education of new and existing team members on areas they are looking to go., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Minimum of 2+ years' experience in a fast-paced, upscale and approachable environment of professionals, • Strong understanding of professional cooking and encompasses educated knife-handling skills., • Food handler's certificate, • Strong communicator, able to take direction, team player mentality., • Proactive ability to build professional relationships with all leaders and kitchen team., • Flexible schedule and ability to work morning, night, weekend and holiday's (as needed), • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast-paced movements are required to go from one part of the kitchen and storage areas to others., • Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly., • Occasional environmental exposures to cold, heat, and water Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full-time employees are eligible for full benefits; Medical, Dental, and Vision as well as a Retirement fund with a 2% match., • Paid Time Off: Full- Time Employees have sick days + vacation days., • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically., • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach, and sustainability., • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, trainings and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month, we hold a series of fun events which you can sign up for., • Team Meal: While on duty in our Houses and restaurants you will be provided with a substantial meal free of charge.

Job Description: Position Details: • Work Schedule: Monday Thru Friday, • Start Time: From 6:00 AM until job is complete, approx.. 3pm, • Pay Rate: $28 per hour, • Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more, • Growth opportunities performing essential work to support America’s food distribution system Major Functional Responsibilities: • Process/Cut & pack fish to order schedule specifications of fish cuts either by variety of hand tools or by various machines in seafood processing environment, • Sharpen and adjust cutting/processing equipment. Start-up and shut down equipment., • Receive and inspect fish to ensure quality with no defects or abnormalities. Maintain proper stock levels on production line., • Identify various product forms by sight and pack each product according to specifications (type of product, boxes, labels, etc.), • Adhere to all company SOPs, GMPs, procedures and work consistently with all food safety, quality and sanitation requirements, • Perform all other duties as assigned that are necessary, required or directed by management., • Maintain a safe, clean, organized work area throughout the facility and common areas., • Performs other duties as assigned Experience: 3 years of fish cutting experience Physical Requirements: Lifting up to 50lbs, pushing/pulling up to 50lbs. Skills: Ability to work in cold and wet environments. Must be able to work in varying temperatures per department between 32 F to 80F + Ability to perform repeated tasks with attention to detail. Willing to perform all tasks when and where assigned and as changing situations arise. Ability to understand to carry out instructions furnished in written, oral or diagram form. Ability to perform basic math skills. Team player with professional, positive attitude and good work ethics. Company description Cheney Brothers recognizes the prosperity of our company is built on the efforts of our employees. We offer a high-impact, supportive culture enabling immensely talented people to be brilliant at what they do. Our Cheney Brothers family of over 3,000 dedicated associates have access to world-class leadership and learning experiences, comprehensive benefit packages and endless opportunities to grow their career. We know the best way to back our customers is to back our people. Join our innovative family of industry leaders who never stop investing in the future. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our ___; (2) the "EEO is the Law" ___ and ___; and (3) the ___.

Job Description: Position Details: • Work Schedule: Monday Thru Friday, • Start Time: From 6:00 AM until job is complete, approx.. 3pm, • Pay Rate: $21 per hour, • Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more, • Growth opportunities performing essential work to support America’s food distribution system Major Functional Responsibilities: • Process/Cut & pack fish to order schedule specifications of fish cuts either by variety of hand tools or by various machines in seafood processing environment, • Sharpen and adjust cutting/processing equipment. Start-up and shut down equipment., • Receive and inspect fish to ensure quality with no defects or abnormalities. Maintain proper stock levels on production line., • Identify various product forms by sight and pack each product according to specifications (type of product, boxes, labels, etc.), • Adhere to all company SOPs, GMPs, procedures and work consistently with all food safety, quality and sanitation requirements, • Perform all other duties as assigned that are necessary, required or directed by management., • Maintain a safe, clean, organized work area throughout the facility and common areas., • Performs other duties as assigned Experience: 1 year of fish cutting experience Physical Requirements: Lifting up to 50lbs, pushing/pulling up to 50lbs. Skills: Ability to work in cold and wet environments. Must be able to work in varying temperatures per department between 32 F to 80F + Ability to perform repeated tasks with attention to detail. Willing to perform all tasks when and where assigned and as changing situations arise. Ability to understand to carry out instructions furnished in written, oral or diagram form. Ability to perform basic math skills. Team player with professional, positive attitude and good work ethics. Company description Cheney Brothers recognizes the prosperity of our company is built on the efforts of our employees. We offer a high-impact, supportive culture enabling immensely talented people to be brilliant at what they do. Our Cheney Brothers family of over 3,000 dedicated associates have access to world-class leadership and learning experiences, comprehensive benefit packages and endless opportunities to grow their career. We know the best way to back our customers is to back our people. Join our innovative family of industry leaders who never stop investing in the future. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our ___; (2) the "EEO is the Law" ___ and ___; and (3) the ___.

Product Manager – Product Development Location: Miami, FL (in person). Relocation assistance will be considered. Department: Product Development / Merchandising Reports To: Head of Merchandising About the Role The Product Development Manager will own the end-to-end coordination, tracking, and execution of GLD’s Product Development pipeline across men’s, women’s, core, and new categories. This role is the operational engine of PD, ensuring timelines are met, cross-functional teams are aligned, product data is accurate, and samples/vendors are managed with precision. You will partner closely with Merchandising, Design/Production, Sourcing, Ops/Logistics, Marketing, and Site/Ecom teams to ensure product moves through development and into production with excellence. This is a highly cross-functional role that requires strong organization, exceptional communication, and a bias toward action. Key Responsibilities 1. Meeting & Milestone Management · Lead the Monthly PD Prioritization meetings with Suppliers and cross-functional teams. · Own preparation and follow-up for the Quarterly Trend Review (Core Expansion + Newness) along with product design. · Ensure all teams are aligned to development timelines, required deliverables, and milestone gates. 2. Product Database & Systems Management · Maintain and continuously update the Master Product Calendar. · Own the Product Development Tracker, ensuring accurate status for concept → PP approval. · Manage Countersourcing Strategy tracking and alignment with Sourcing. · Oversee the Master Costing File for all active and new styles. · Track Customs/Special Projects, ensuring all compliance and documentation is delivered. · Manage PD needs across Trello/Design boards. · Create and maintain New Item PowerPoint decks for alignment across Merch, Design, and Executive teams. 3. Cross-Functional Partnerships · Act as the primary liaison between PD and: o Merchandising for priorities, line planning, and commercial deadlines o Sourcing for vendor requests, costing, and countersourcing o Operations/Logistics for timelines, customs needs, and production transitions · Ensure all departments are informed, unblocked, and accountable to deliverables. 4. Planning & Prioritization · Own Premium Product Development workflow and vendor communication. · Drive PD Prioritization, balancing Merchandising commercial priorities with Design/Marketing needs. · Maintain a clear roadmap by category, launch date, and go-to-market priorities. 5. Sample Management & Approvals · Manage 1st, 2nd, and Final Sample tracking and organization. · Coordinate feedback loops across PD, Design, Merchandising, and Sourcing. · Own Pre-Production (PP) Sample Approval, ensuring readiness for production handoff. 6. Non-Website Customs (Ownership Area) · Manage Marketing & Gifting Customs requests (photoshoots, influencers, seeding, VIP). · Manage Shopify Consultation Customs for new pages, special builds, and custom SKU needs. Qualifications · 4+ years experience in Product Development, Merchandising, or Product Operations, with experience in jewelry. · Proven ability to manage complex product pipelines with multiple vendors and timelines. · Strong data organization skills: Excel/Sheets mastery required. · Experience with PD tools (Trello, Airtable, Monday, or similar). · Excellent communication and cross-functional alignment skills. · Strong attention to detail, with ability to juggle many SKUs and moving parts. · Comfortable in a fast-paced, high-growth DTC environment where priorities shift quickly.

About Fuego Fuego is redefining dance footwear with sneakers built for dance and everyday life — combining style, performance, and comfort in every step. We’re growing fast and looking for a Product Manager who can bridge creativity and execution — managing the product lifecycle from concept to launch. What You’ll Do • Help set the product strategy — vision, roadmap, and positioning for Fuego’s global footwear and accessories line., • Support the entire product lifecycle — from concept to launch., • Manage and guide the design team, ensuring creative direction aligns with brand identity and production feasibility., • Translate brand strategy and consumer insights into actionable product roadmaps., • Oversee sampling, materials, costing, and timelines with suppliers., • Partner cross-functionally with operations, marketing, and e-commerce to plan product drops and campaigns. What We’re Looking For • 4–6 years of experience in product management or footwear design/development., • Strong understanding of footwear construction, materials, and manufacturing., • Experience managing or collaborating closely with design teams., • Highly organized and detail-oriented., • Passion for dance, fashion, or footwear. Why Fuego • Shape the future of a fast-growing global lifestyle brand., • Work in a creative, collaborative, and entrepreneurial team culture., • Competitive compensation package, benefits, and — of course — free shoes!, • The opportunity to bring visionary footwear to life, from concept to reality.

Job DescriptionSalary: $18$21/hr About Honey Veil Honey Veil is a family-run matcha caf and bakery born in Miami, known for long lines, thoughtful drinks, and baked goods made with a lot of love and a little bit of obsession. Our flagship store at 5748 Sunset Drive is the home base for both our sweet and drink programs. Were hiring an Overnight Production & Prep Baker to be the backbone of our morningshandling breads, pastries, and the core prep (like house syrups and Honey Whip) that the whole day depends on. Role Summary This is a production-only role: no FOH, no savory line. The Overnight Production & Prep Baker mixes, proofs, bakes, and finishes breads and pastries and prepares key back-of-house items (syrups, Honey Whip, and other drink/bakery prep) on a set schedule. Youll work in the quiet hours so that by the time the doors open, the store and trailer(s) are fully stocked and ready to go. What Youll Do Bakery Production • Mix, proof, and bake breads, cinnamon rolls, and daily pastry items according to Honey Veil recipes and standards., • Follow production sheets and pars to make sure display cases and trailer inventory are full at opening., • Scale recipes accurately and adjust proofing/baking times based on dough behavior and conditions., • Prepare core house syrups (matcha, coffee, seasonal flavors, etc.) in line with recipes and batch sizes., • Prepare Honey Whip and any other signature toppings/creams needed for drinks and desserts., • Handle additional prep items needed for the morning shift (e.g., cut fruit, sauces, garnishes) as assigned., • Set up and break down your station at the start and end of shift., • Keep accurate counts of:, • Batches baked, • Prep items made (syrups, Honey Whip, etc.), • Communicate shortages, overages, or low ingredients to the Head Baker / Pastry Chef or BOH leadership., • Follow all food safety guidelines, including proper labeling, dating, storage, and temperature control., • Keep work areas, equipment, and storage spaces clean and organized throughout the shift., • Handoff clearly to the morning/day team: whats stocked, whats low, whats fresh, and any prep notes., • Flag equipment issues or inventory problems early so they can be fixed before they affect service., • Support a calm, respectful kitchen environmentespecially important overnight. What Were Looking For • 12+ years of professional baking or BOH production experience (bakery, caf, restaurant, or hotel)., • Comfortable with bakery basics: scaling, mixing, proofing, baking, and finishing pastries/breads., • Experience with liquid prep (syrups, sauces, etc.) is a plus, or strong willingness to learn and follow recipes precisely., • Strong time management skills and ability to work from a production and prep list without constant supervision., • Reliable and punctualunderstands that the entire morning service depends on overnight work., • Comfortable working overnight or very early-morning shifts., • Able to lift up to 50 lbs and stand for extended periods. Schedule & Pay • Full-time, on-site role at 5748 Sunset Drive, South Miami, FL., • Primarily overnight / early-morning shifts (exact hours based on prep and opening times)., • Pay: $18$21/hr, depending on experience and ability to operate independently and handle full prep responsibilities. How to Apply Please submit your resume and a brief note sharing: • A short overview of your baking and/or production prep experience., • Examples of items youve produced in bulk (breads, pastries, syrups, sauces, etc.).

About Fuego: Fuego is redefining dance footwear — creating sneakers built for dance, performance, and everyday life. Designed to move seamlessly from the studio to the street, our products fuse innovation, comfort, and style. Based in Miami, we’re a fast-growing global brand passionate about creativity, community, and motion. About the Role: We’re looking for a creative, detail-driven Footwear Designer to shape the next generation of Fuego sneakers. In this role, you’ll bring bold ideas to life — from sketch to production — designing shoes that inspire movement and self-expression. You’ll collaborate closely with our product development, marketing, and athlete teams to merge innovative aesthetics with performance functionality. This is a unique opportunity to make a visible impact on a fast-growing brand at the intersection of dance, fashion, and lifestyle. What You’ll Do: • Design innovative performance and lifestyle sneakers aligned with Fuego’s brand identity., • Develop design concepts, sketches, renderings, and detailed tech packs for new styles and updates., • Collaborate with product development to select materials, colors, and components that enhance comfort, durability, and performance., • Review samples, evaluate fit and function, and provide clear design feedback to factories., • Partner with marketing and athlete communities to incorporate creative and functional feedback., • Research trends in dance, fashion, and materials to guide seasonal direction and innovation. What We’re Looking For: • 4+ years of footwear design experience within performance, lifestyle, or fashion sneakers., • Strong portfolio showcasing creative design and technical execution., • Proficiency in Adobe Illustrator, Photoshop, and 3D design tools (Rhino, CLO, or similar)., • Solid understanding of materials, pattern making, lasts, and manufacturing processes., • Strong communication and collaboration skills with cross-functional teams and overseas factories., • Passion for dance, fashion, and the intersection of design and performance. Why Fuego: • Play a defining role in shaping the future of Fuego’s product line., • Collaborate with a creative, cross-functional team that celebrates innovation and motion., • Competitive compensation package with growth opportunities., • Join a brand built on creativity, community, and movement.