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Job Description As a Production Operator you will be a part of an integral team operating equipment to produce quality product. • $14/hour – 8h shift, Monday to Friday., • No Experience needed, on the job training provided., • Hours are 9AM to 5PM. Overview of the Production Operator role: 1. Maintaining clean work stations., 2. Mixing ingredients following a recipe., 3. Changing and adding fruit/milk to fillers., 4. Troubleshooting/fixing equipment as needed, 5. Help box finished product with boxer., 6. Monitoring and staying ahead of equipment alarms. Who makes a Good Machine Operator? 1. Good decision-making ability., 2. Enjoy working in a team environment., 3. Ability to lift 35 pounds and the ability to work in a noisy environment., 4. Good attendance and team work., 5. Able to stand for 8 hours shifts while lifting and moving product., 6. In addition, there will be exposure to allergens such as dairy, eggs, tree nuts, coconut, peanuts, wheat (gluten), and cinnamon. Apply today!

Job DescriptionA Pizza Maker creates pizzas by stretching dough, adding sauces/toppings, and baking them according to recipes, while also prepping ingredients, maintaining a clean station, following food safety rules, and sometimes handling orders/customers in a fast-paced kitchen environment. Key duties include preparing dough, monitoring ovens, stocking supplies, and ensuring quality and consistency for every pie. Job Responsibilities • Pizza Preparation: Stretch dough, apply sauce, add toppings, and bake pizzas according to standard recipes and quality., • Ingredient Management: Prep ingredients, monitor freshness, label items, and help manage stock., • Kitchen Operations: Operate ovens, maintain a clean and sanitary workstation, and follow food safety/handling procedures .Order Fulfillment: Read order tickets, assemble pizzas, bag/tag orders, and assist with serving/delivery.Customer Interaction (Optional): Take orders, answer questions, and handle transactions at the register. Required Skills & Qualifications • Ability to work quickly and calmly in a fast-paced setting., • Strong attention to detail and commitment to quality., • Basic math, recipe reading, and measurement skills., • Knowledge of food safety and sanitation regulations., • Experience with kitchen equipment., • Good communication and teamwork.

Job Description JOB DESCRIPTION The Demi Chef de Partie/ Junior Line Cook supports the Chef de Partie in preparing, cooking, and presenting dishes in accordance with GAIA’s culinary standards. This role assists in maintaining consistency in quality, portioning, and presentation while upholding a clean, organized, and efficient kitchen environment. The Demi Chef de Partie contributes to daily operations, assumes responsibility for the section in the Chef de Partie's absence, and ensures all food safety and hygiene protocols are followed at all times. RESPONSIBILITIES Essential Functions • Assist the Chef de Partie with daily mise en place, preparation, and service within the assigned section., • Cook menu items according to GAIA’s recipes, portion guidelines, and presentation standards., • Follow instructions from senior chefs and execute all tasks accurately, efficiently, and consistently., • Complete daily checklists related to mise en place, storage, cleanliness, and section readiness., • Participate in stock rotation and submit daily requisitions as approved by the Sous Chef or Head Chef., • Maintain correct labeling, dating, and storage of all food items in compliance with HACCP and company standards., • Ensure cleanliness, organization, and sanitation within the assigned work area at all times., • Report equipment malfunctions or maintenance needs promptly to management., • Communicate effectively with other shifts to ensure smooth handovers and uninterrupted operations., • Take responsibility for the station in the absence of the Chef de Partie., • Attend daily briefings and meetings as required. Additional Responsibilities • Support the training and mentoring of junior cooks and apprentices as directed., • Contribute to menu development, tastings, and recipe trials when requested., • Assist with inventory counts and support cost-control efforts by reducing waste., • Provide support to other kitchen sections when business needs require flexibility., • Perform other duties as assigned to support efficient kitchen operations and guest satisfaction. PERSONAL COMPETENCIES • Strong sense of teamwork, responsibility, and professionalism., • Ability to remain organized and composed in a fast-paced kitchen environment., • High attention to detail and commitment to maintaining quality and consistency., • Positive attitude and willingness to learn under the guidance of senior chefs., • Adherence to safety, hygiene, and company standards at all times. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certificate in Culinary Arts or equivalent practical experience preferred., • Minimum of one (1) year of relevant experience in a professional kitchen, preferably fine dining or luxury hospitality., • Strong knowledge of basic cooking methods, knife handling, and kitchen safety practices., • Ability to read, write, and communicate effectively in English; additional languages are a plus., • Good communication and time management skills. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, reach, kneel, push, pull, lift, or carry items weighing up to 25 pounds., • Manual dexterity and fine motor skills required for knife work and operating kitchen equipment., • Must be able to work in environments with varying temperatures, including hot kitchens and cold storage., • Must have clear vision, hearing, and speech to communicate effectively with team members. Physical Requirements • Fast-paced, high-pressure kitchen environment with exposure to heat, humidity, open flames, and sharp tools., • Work may include exposure to cleaning chemicals, food allergens, and noise typical of a professional kitchen., • Schedule requires flexibility, including evenings, weekends, and holidays based on business needs.Indoor work environment with occasional movement between temperature-controlled and non-controlled areas The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task., • A reliable and optimistic, caring personality. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together. Naked Farmer participates in E-Verify to confirm employment eligibility for all newly hired employees.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Summary: As a Commissary Manager, you will oversee the Food (including the butchering program) and Pastry production process in our kitchen, ensuring alignment with company standards. You will supervise and motivate staff, ensure the seamless operation of production equipment, and work closely with the Corporate and Executive Chefs at each location to build production schedules that meet budget and deadlines. You will also own the financial performance of the commissary and the logistics of daily delivery to every RDG location. Excellent communication skills, strong financial discipline, a deep understanding of quality standards and health and safety regulations, and a keen eye for detail are essential for this role. RESPONSIBILITIES: • Must be able to prepare ingredients and handle baking and other kitchen equipment., • Oversee food delivery quality, accuracy, and overall food preparation shipment/logistics toward the company multiple locations., • Oversee all employees within the commissary location., • Reinforce and ensure adherence to all company policies as stated in the employee handbook., • Must be able to input Data Entry of Inventory, Purchases / Invoices, Sales, and Ending Inventory for COGS Sheet, • Follow order guides and understand RDG quality & pricing standards set by the corporate office., • Responsible for scheduling commissary staff and monitoring Daily, Weekly Labor following given targets to achieve., • The ability to manage Daily and Weekly Food purchases, • Manage employee injury reports and work with HR to adhere to company policy and procedures, • Conduct Weekly management meetings along with daily Pre-Shifts with staff., • Ensure Product Rotation adhering to FIFO process maintaining Food quality and specifications., • Full transparency with 3rd party monthly DOH inspection, • Maintains a clean, safe work environment to comply with sanitation, ServSafe, and safety requirements following the health department code of Florida., • Own the commissary HACCP program, including written plans, SOPs, allergen control, and product traceability and recall procedures., • Collaborate with L&D to prepare and conduct training sessions, • Must have good communication & leadership skills. Professional conduct always, • The Commissary manager supports and oversees the communication of requisitions between the properties lead supervisor and commissary., • Must be open minded on learning new tasks and skills, • Support deliveries round if and when needed between locations and warehouses, • Build weekly production plans against par levels, location requisitions, and event and banquet forecasts., • Enforce recipe and spec compliance on every item produced, in partnership with the Corporate and R&D Chefs., • Other duties and tasks assigned by the manager. FINANCIAL ACCOUNTABILITY: • Own the commissary P&L — food cost, labor cost, and OPEX — against monthly budget, and explain all variances to the corporate office., • Manage inter-location transfers and charge-backs, ensuring every venue is billed accurately for product received., • Conduct and reconcile monthly physical inventory; report COGS and variance by category., • Establish and maintain yield standards for the butchering program; run yield tests and track cost per usable pound., • Track and report waste, spoilage, and over-production on a weekly basis., • Build and maintain recipe and production costing for all commissary items., • Partner with the corporate office on vendor pricing, order guides, and contract compliance. LOGISTICS & DISTRIBUTION: • Own the delivery schedule and routing across all RDG locations, including holiday, event, and peak-season volume., • Maintain cold chain integrity in transit, with temperatures logged and documented at load-out and at receipt., • Ensure requisition accuracy through verified proof of delivery, with discrepancies resolved the same day., • Oversee vehicle upkeep, maintenance schedules, insurance documentation, and driver compliance., • Set packaging, labeling, and date-marking standards for all product leaving the commissary., • Serve as the single point of contact for all locations on delivery issues, shortages, and product substitutions. Requirements/Qualifications: • College degree/Culinary school degree preferred, but not required., • Minimum 5 years in a kitchen managerial role in a fast-paced, high-volume restaurant, Commissary, • Must have computer knowledge (Excel, Windows, POS, etc.), • A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients, • Career-minded, punctual, reliable and desire to learn to move up in the ladder, • Maintain pars and anticipate seasonal / business demands, • Team player and adaptability, no egos/attitude, • Respect among team members and management, • Sense of urgency during day-to-day operation with integrity, • Career-driven with a stable job history, • High volume and/or fine dining experience, • Whole-animal fabrication and butchery experience strongly preferred., • Pastry production experience a strong advantage., • ServSafe Manager certification required; HACCP certification required or obtained within 90 days of hire., • Demonstrated ownership of a budget, food cost, or P&L in a prior role., • Valid Florida driver’s license with a clean driving record., • Bilingual English/Spanish preferred. PHYSICAL REQUIREMENTS & WORK ENVIRONMENT: • Ability to lift and carry up to 50 lbs and to stand for extended periods., • Regular work in walk-in coolers, freezers, and hot production areas., • Early morning start times, with weekends and holidays as business requires., • Travel between RDG locations and warehouses as needed.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Beauty & the Butcher, located in Coral Gables, is seeking a talented Chef De Cuisine to join the team! 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., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent 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: 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, • Ability to provide legible communication Desirable: • Sanitation certificate Skills: 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., • 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 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., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s 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 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 day’s 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., • Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: • 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, • Assist in the employee selection process. 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 are requirements for 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 Description J O B T I T L E SOUS CHEF D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Sous Chef plays a vital leadership role by supporting the Head Chef in managing all back-of-house operationsThis includes supervising kitchen staff, ensuring culinary excellence, maintaining food safety and cost standards, and fostering a positive and professional work environment. The Sous Chef contributes to menu development, training, and daily kitchen oversight while ensuring consistency, quality, and efficiency across all aspects of production and service. RESPONSIBILITIES Essential Functions • Supervise and coordinate daily kitchen operations under the direction of the Head Chef., • Lead assigned stations and participate actively in food preparation and plating during service., • Ensure the highest standards of food quality, presentation, and portion control are consistently met., • Monitor kitchen workflow and delegate responsibilities to maintain smooth, efficient service., • Assist with ordering, scheduling, inventory, and recipe cost control to meet financial and operational goals., • Maintain strict adherence to GAIA’s food safety, sanitation, and hygiene protocols in compliance with HACCP standards., • Train, coach, and mentor kitchen staff to ensure performance and adherence to company standards., • Coordinate effectively with front-of-house teams to ensure seamless communication and guest satisfaction., • Act as the Head Chef’s representative in their absence, ensuring consistent leadership and direction. Additional Responsibilities • Participate in recruitment, onboarding, and performance evaluations for culinary team members., • Support the planning, testing, and implementation of seasonal menu updates and special events., • Oversee kitchen maintenance and ensure all equipment is in proper working condition., • Assist in monitoring labor, food, and waste costs while maintaining quality and efficiency., • Promote teamwork and collaboration across all departments., • Perform other duties as assigned by the Head Chef or management to support GAIA’s operational success. PERSONAL COMPETENCIES • Strong leadership and team management skills with the ability to motivate and inspire., • Excellent organizational and problem-solving abilities., • High attention to detail and commitment to maintaining culinary excellence., • Ability to remain calm, composed, and professional in a high-pressure environment., • Effective communicator and collaborative team player., • Positive attitude, adaptability, and commitment to GAIA’s service philosophy. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Culinary diploma or equivalent education preferred., • Minimum of five (5) years of progressive kitchen experience, including supervisory responsibilities., • Strong knowledge of food safety, sanitation, and workplace safety practices., • Ability to work flexible schedules, including evenings, weekends, and holidays. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and walk for extended periods (up to 8–10 hours per shift)., • Ability to lift and carry up to 50 lbs on a regular basis., • Frequent bending, stooping, kneeling, reaching, pushing, pulling, crouching, and stretching., • Manual dexterity required to handle knives, slicers, mixers, and other kitchen equipment., • Ability to taste and smell to evaluate food quality and freshness., • Clear vision, hearing, and communication required for coordination with staff and management. Work Environment • Primarily indoors in a professional kitchen setting with exposure to hot stoves, ovens, dish machines, and freezers., • Noise levels range from moderate to high during service periods., • Fast-paced environment requiring focus, composure, and attention to detail., • Schedule includes evenings, weekends, and holidays based on business needs. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

Job Description J O B T I T L E SENIOR CHEF DE PARTIE / SENIOR LINE COOK D E P A R T M E N T BACK OF THE HOUSE R E P O R T S T O HEAD CHEF JOB DESCRIPTION The Senior Chef de Partie (Senior Line Cook) is an advanced culinary role responsible for leading a designated station, ensuring consistent execution of GAIA’s culinary standards, and supporting the smooth flow of service. This position requires strong technical cooking skills, excellent organization, and the ability to train and guide junior kitchen staff. The Senior CDP contributes to menu execution, quality control, prep oversight, and communication across the brigade, acting as a key support to the Sous Chef and Chef de Partie team. RESPONSIBILITIES Essential Functions • Essential Functions, • Lead assigned station(s) during service, ensuring all dishes are prepared and presented according to GAIA’s standards., • Train, mentor, and guide Commis Chefs (Prep Cooks) and Demi Chefs de Partie (Senior Prep Cooks)., • Maintain high-level organization and mise en place, ensuring readiness for service at all times., • Assist Sous Chef in coordinating workflow and delegating tasks to ensure timely service., • Execute complex cooking techniques and support consistency across all food items., • Ensure proper labeling, rotation, storage, and handling of products according to food safety requirements., • Conduct regular quality checks to ensure flavor, portioning, and presentation consistency., • Monitor station par levels, prep needs, and stock requirements; communicate shortages promptly., • Support the Sous Chef in enforcing hygiene, sanitation, and safety procedures throughout the kitchen., • Assist in daily briefing and communication regarding menu changes or specials. Additional Responsibilities • Participate in menu testing, recipe development, and implementation of new dishes., • Assist with weekly inventory and contribute to cost-control efforts by reducing waste and ensuring accurate portioning., • Help oversee equipment maintenance, reporting issues promptly., • Support other stations during high volume or staff shortages., • Uphold GAIA’s values of quality, professionalism, and teamwork., • Perform additional duties as assigned by the Sous Chef or Head Chef. PERSONAL COMPETENCIES • Strong leadership abilities with the confidence to guide junior staff., • Excellent communication and teamwork skills., • Highly developed culinary skills and attention to detail., • Ability to remain calm and effective in a high-pressure environment., • Strong sense of responsibility, reliability, and accountability., • Commitment to ongoing learning and maintaining GAIA’s culinary standards. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Minimum of three (3) years culinary experience in fine dining or upscale cuisine., • Prior experience running a station independently; leadership experience preferred., • Advanced knowledge of cooking techniques, kitchen equipment, and HACCP procedures., • Ability to troubleshoot during service and maintain organization under pressure., • Culinary diploma preferred but not required., • English communication required; additional languages a plus. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Ability to stand and work for 8–10 hours per shift., • Frequent bending, lifting, and carrying up to 30–40 pounds., • Manual dexterity for knife work and intricate plating., • Ability to work in hot, fast-paced environments. Work Environment • Professional kitchen setting with exposure to heat, cold storage, sharp tools, and machinery., • Moderate to high noise levels during service., • Flexible schedule, including evenings, weekends, and holidays. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. GAIA USA, LLC is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-Protected Characteristics, including, but not limited to: race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, gender identity, age (40 and over), national origin or ancestry, citizenship and immigration status, physical or mental disability, genetic information (including testing and characteristics), veteran status, military status, uniformed servicemember status or any other status protected by federal, state or local law (collectively “Protected Characteristics”). Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers.

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

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

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. SUMMARY: The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet, • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs), • Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the, • Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns or updates with chef and sous chefs, • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH REQUIREMENTS/QUALIFICATIONS: • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.)The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Company Description Toscana Divino Lifestyle is a residential hospitality company focused on crafting luxury amenity experiences within premier residential communities. Since 2016, the company has collaborated with leading real estate developers, owners, and property managers to design hospitality ecosystems that elevate daily living and create long-term property value. Its integrated approach combines culinary excellence, lifestyle programming, wellness initiatives, hospitality services, and operational strategy tailored to each community’s identity. By supporting partners from pre-development consulting through ongoing resident engagement, Toscana Divino Lifestyle turns amenities into meaningful destinations that foster connection and a strong sense of community. The organization is committed to shaping the future of luxury living where hospitality is central to the resident lifestyle, encouraging people to eat well, live well, and be well.Role Description The Head Chef is a full-time, on-site role based in Miami Beach, FL, responsible for overseeing all culinary operations within a luxury residential hospitality environment. This position leads menu development and execution, ensuring dishes reflect the community’s identity, seasonal ingredients, and high standards of quality and presentation. The Head Chef manages kitchen staff scheduling, training, and performance, promotes a positive and inclusive work culture, and enforces food safety, sanitation, and cost-control procedures. Day-to-day tasks include supervising food preparation, coordinating service with front-of-house teams, monitoring inventory and vendor relationships, and maintaining efficient kitchen workflows. The role also involves collaborating with leadership on culinary concepts, resident programming, and special events to enhance the overall guest experience.Qualifications Strong culinary skills, including menu creation, recipe development, and high-volume kitchen execution in a luxury or upscale setting. Experience in kitchen management, including staff leadership, training, scheduling, and fostering a respectful, inclusive team environment. Knowledge of food safety, sanitation standards, and compliance with local health regulations; experience implementing efficient operational systems. Ability to manage inventory, cost control, vendor relationships, and budgeting to ensure consistent quality and profitability. Excellent communication and collaboration skills to work effectively with hospitality, operations, and resident engagement teams. Proven ability to design menus aligned with wellness and lifestyle programming, including dietary accommodations and resident preferences. Prior experience as a Head Chef or Executive Chef, ideally in luxury residential, hotel, resort, or high-end restaurant environments. Culinary degree or equivalent professional training is preferred; food handler and related certifications are an asset. Flexibility to work evenings, weekends, and holidays as needed to support resident experiences and special events.

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 Chef De Partie. 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. CHEF de PARTIEJOB DESCRIPTION Department: Culinary Place of Work: All kitchens and all support areas Job Overview: Chef de Partie is the highest hourly rank in the kitchen and is considered to be the training ground for future sous chefs. This is an hourly supervisor position. In this position, it is crucial that the individual has clear career aspirations, has committed themselves to the seriousness of their role, and begins to look at their job with a management mentality. Planned, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to complete tasks to the chef’s specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Sous Chef, Outlet Chef de Cuisine Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Club Members and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate. 1. 3 years experience in the culinary field, 2. Ability to communicate in English with guests, co-workers, and management., 3. Ability to compute basic mathematical calculations., 4. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree 1. Food handling certificate, 2. Sanitation Certificate., 3. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under the pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipes as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Understands how to read recipes, 7. Can communicate with all internal employees efficiently. {stewarding, banquets}, 8. Can fill out all requisitions properly, 9. Can follow all rules and regulations in the employee handbook properly, 10. Properly rotate the product in the walk-in cooler., 11. Clean and maintain equipment properly, 12. Maintain and strictly abide by state sanitation/health regulations and hotel requirements Equal Employment Opportunity - Drug-free workplace

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. SUMMARY: The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet, • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs), • Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the, • Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns or updates with chef and sous chefs, • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH REQUIREMENTS/QUALIFICATIONS: • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.)The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description 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 SOUS CHEF at LOLA's FRENCH/ITALIAN Bistro. 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. JOB DESCRIPTION Job Overview: Plan, prep, set up, and provides quality service in all areas of restaurant production including, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Outlet Chef de Cuisine for service, to ensure all mise end places are completed to the satisfaction of set standards. To ensure each employee will be able to follow the established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment Standard Specifications: Requirements represent minimum levels of knowledge, skills, and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 5 years experience in the culinary field, 3. Ability to communicate in English with guests, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations online, 6. Knowledge of food cost controls Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under the pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team., 8. Ability to direct the performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipes as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal employees. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in the employee handbook properly, 9. Properly rotate the product in the walk-in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements, 12. Can organize and set up workstations fast and efficiently., 13. Rotate, label, and date all food on the station, 14. Ability to work in a fast-paced, intense work environment., 15. The Sous Chef is responsible for the support of all responsibilities of the partner outlet Chef de Cuisine, 16. Coordinates scheduling with outlet Chef de Cuisine, 17. Ensure all member special requests are met Equal employment opportunity Drug-free workplace

Job DescriptionDescription: Sous Chef - Job Summary: The Golden Hog is seeking an experienced, hands-on Sous Chef to help lead our buffet, production, and grill operations. The ideal candidate will lead by example, support the development of the kitchen team, maintain strong culinary standards, and contribute to recipe development, cost control, waste reduction, and operational improvements. We are specifically looking for a professional with strong leadership potential, ambition, and an interest in taking on broader culinary responsibilities over time as the company continues its expansion later this year. Open availability is required based on operational needs, including mornings, evenings, weekends, holidays, and peak periods. The store generally operates seven days a week, with limited exceptions, from 7:00 a.m. to 9:00 p.m. Sous Chef - Benefits: • Weekly pay., • Free meal during each shift., • Medical, dental, and vision insurance., • 401(k) retirement plan with company match., • Rickenbacker Causeway toll reimbursement., • Employee discounts., • Opportunities for professional growth., • Year-end performance bonus, when applicable. Join a stable and growing operation in Key Biscayne with competitive benefits and opportunities to develop within the company. Requirements: Sous Chef - Key Responsibilities: • Supervise and support kitchen employees during daily operations., • Work directly with the team in food preparation, cooking, plating, and service., • Support buffet, production, and grill execution., • Coordinate stations and assign daily responsibilities based on operational needs., • Guide, train, and provide real-time support to kitchen employees., • Cover kitchen stations and assist the team during busy service periods., • Maintain consistency in recipes, portions, food quality, and presentation., • Ensure compliance with food safety, sanitation, storage, and temperature standards., • Assist with inventory, product rotation, waste control, and product availability., • Take ownership of daily kitchen execution and help maintain an organized and efficient operation., • Contribute practical ideas to improve recipes, prep processes, station organization, and service flow., • Lead kitchen operations during assigned shifts. Sous Chef - Requirements: • 2+ years of experience in a high-volume professional kitchen, including at least one year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role., • Strong hands-on experience in food preparation, cooking, plating, buffet, production, and grill operations., • Proven ability to supervise, train, assign stations, and support kitchen employees during service., • Knowledge of food safety, sanitation, temperature control, portioning, waste reduction, and inventory., • Ability to maintain food quality, organization, and efficient execution during busy service periods., • Food safety certification required., • Bilingual English/Spanish preferred., • Full-time availability to work rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays. Sous Chef - Key Competencies: • Hands-on leadership and shift supervision., • Initiative, ownership, and problem-solving., • Food quality, consistency, and presentation., • Food safety, cleanliness, and organization., • Portion, waste, and inventory control., • Coaching and team development., • Urgency, teamwork, and accountability. ----- The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

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 DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami! 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 the 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., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. 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, • 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, • Sanitation certificate (Preferred) Skills: • 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, and exercise 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-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 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 the 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, time management., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks., • Complete opening duties:, • Set up a 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 must be requisitioned for the day’s 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 functions., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Chef de Cuisine of any shortages before the item runs out., • Monitor the 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 of menu items served and the amount 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 the 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 costs., • 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 the status of work and follow-up actions required with the Executive Sous 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 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 the 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 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 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 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 on the day of the occurrence., • Review documentation with the respective employees in a timely manner and follow progressive discipline procedures., • Check all line employees' 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 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, • Assist in the employee selection process. 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 are requirements for 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 Description Compensation: $75,000 annually Location: Miami, FL Start Date: Immediate About the Opportunity We are seeking an experienced Chef de Cuisine to lead culinary operations for a new luxury residential community in Miami. This is an exciting opening opportunity for a hands-on culinary leader who understands the elevated expectations of luxury hospitality and takes pride in delivering exceptional food, consistent execution, and personalized service. The concept is centered around a refined residential dining experience, where culinary quality, hospitality, consistency, and attention to detail are essential. The Chef de Cuisine will play a key role in establishing kitchen standards, developing the BOH team, supporting opening readiness, and creating a polished dining experience for residents. This is an excellent opportunity for a chef coming from luxury residential, private club, upscale hotel, resort, or high-end restaurant environments who is ready to take ownership of a culinary operation. What We’re Looking For • 3+ years of experience as a Chef de Cuisine, Sous Chef, or similar culinary leadership role, • Background in luxury residential, private clubs, upscale hotels, resorts, or comparable high-end hospitality environments, • Strong experience leading, training, and developing BOH teams, • Proven ability to maintain high standards for food quality, presentation, consistency, and service, • Strong knowledge of recipe adherence, kitchen organization, prep systems, and daily culinary execution, • Experience managing food cost, inventory, ordering, waste control, and kitchen budgets, • Strong understanding of food safety, sanitation, and health-code requirements, • Professional communication skills and the ability to partner effectively with FOH leadership and property management, • Polished, dependable, and highly organized approach appropriate for a luxury hospitality environment, • Hands-on leadership style with a strong sense of urgency and accountability Key Responsibilities • Lead daily culinary operations and ensure consistently high standards of food quality and execution, • Oversee preparation, presentation, recipes, and service standards, • Recruit, train, schedule, coach, and develop BOH team members, • Manage ordering, inventory, food cost, portion control, and waste reduction, • Maintain kitchen organization, cleanliness, sanitation, and food-safety compliance, • Partner closely with FOH leadership to deliver seamless and personalized dining experiences, • Support the development and implementation of culinary SOPs and operational standards, • Build a positive, professional, and accountable kitchen culture, • Maintain strong relationships with residents, property leadership, and hospitality teams, • Support menu rollouts, culinary training, opening preparation, and ongoing operational readiness, • Serve as a key culinary leader during the launch and continued development of the property Why This Opportunity • $75,000 annual salary, • Immediate opportunity with an exciting luxury residential opening, • Opportunity to establish culinary standards and build a BOH team from the ground up, • High-visibility leadership role within a premium residential hospitality environment, • Opportunity to work closely with culinary and property leadership, • Ideal setting for a chef who values quality, consistency, hospitality, and personalized resident experiences If you are an experienced culinary leader with a luxury hospitality background and are ready to take ownership of a new residential dining operation in Miami, we would welcome the opportunity to connect. \nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. 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) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description This is a tipped position with strong earning potential. Total weekly earnings (hourly wage plus tips) can average up to $1,000 during peak business periods, based on volume and performance. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. 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) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

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 . 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: Kitchens and all support areas Job Overview: Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Outlet Chef de Cuisine for service, to ensure all mise en places is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Executive Sous Chef, Executive Chef Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 5 years experience in culinary field, 3. Ability to communicate in English with guest, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on line, 6. Knowledge of food cost controls Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed and accuracy., 2. Ability to prioritize, organize, delegate work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal employees. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. The Sous Chef is responsible for the support of all responsibilities of partner outlet Chef de Cuisine, 16. Coordinates scheduling with outlet Chef de Cuisine, 17. Ensure all member special requests are met Equal Employment Opportunity - Drug free workplace

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Chef de Partie (CDP) – Concept/Property Name Location: City, State Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Chef de Partie (CDP) is an experienced, hands-on culinary professional responsible for the successful preparation and execution of an assigned kitchen station. You will maintain a high level of organization, quality, consistency, and speed throughout prep and service while ensuring every dish meets José Andrés Group standards. As a senior member of the hourly culinary team, the CDP demonstrates strong technical skills, takes ownership of station readiness and execution, and serves as a resource for Line Cooks and other culinary team members. Success in this role requires culinary expertise, attention to detail, strong communication, and the ability to perform consistently in a fast-paced, high-volume kitchen. Key Responsibilities Mise en Place & Station Readiness • Take ownership of assigned station(s), ensuring complete setup, organization, and readiness before each service., • Execute and organize daily prep lists according to production needs and established pars., • Prepare sauces, marinades, proteins, vegetables, garnishes, and other components according to recipe specifications., • Demonstrate strong knife skills and proficiency with applicable cooking techniques., • Label, date, rotate, and store all products according to FIFO and JAG standards., • Monitor product freshness, quality, and station pars throughout the shift., • Communicate low pars, product needs, and potential shortages to culinary leadership proactively. Station Execution & Service • Execute menu items accurately and efficiently according to recipe, portion, temperature, and presentation standards., • Maintain control of assigned station during high-volume service while meeting established ticket times., • Coordinate with neighboring stations, expo, and culinary leadership to maintain proper timing and coursing., • Ensure all food leaving the station meets JAG standards for flavor, temperature, consistency, and presentation., • Communicate 86s, delays, quality concerns, and station needs immediately., • Maintain composure, organization, and urgency throughout service. Culinary Quality & Consistency • Follow standardized recipes and preparation methods consistently., • Taste and evaluate products throughout prep and service to ensure proper seasoning, texture, temperature, and quality., • Identify and communicate product or preparation concerns before they impact service., • Participate in tastings and apply feedback from Sous Chefs, Chef de Cuisine, and Executive Chef., • Support the execution of specials, seasonal dishes, menu changes, and new culinary initiatives., • Maintain strong knowledge of menu ingredients, preparation methods, allergens, and dietary modifications. Team Support & Culinary Development • Serve as a knowledgeable resource for Line Cooks, Prep Cooks, and other hourly culinary team members., • Demonstrate proper cooking techniques, station organization, recipes, and JAG standards through hands-on example., • Assist newer team members with station setup and execution as directed by culinary leadership., • Support teammates during high-volume periods to maintain kitchen flow., • Communicate respectfully and effectively with both Back and Front of House teams., • Participate in pre-shift lineups, tastings, and culinary training., • Model professionalism, punctuality, accountability, and a team-first mindset. Food Safety & Sanitation • Follow all DOH and JAG food safety and sanitation standards., • Maintain proper handwashing, glove use, food handling, and cross-contamination prevention procedures., • Execute temperature logs, cooling procedures, labeling, and allergen protocols accurately., • Maintain a clean and organized station throughout prep and service., • Clean as you go and complete all assigned opening, closing, and deep-cleaning responsibilities., • Ensure food and equipment are handled safely and stored properly. Inventory, Waste & Product Handling • Assist with receiving, inspecting, organizing, and properly storing deliveries., • Monitor station pars and communicate replenishment needs to culinary leadership., • Minimize food waste through proper preparation, portioning, storage, and product handling., • Maintain awareness of yields and proper utilization of ingredients., • Report spoilage, product variances, or quality concerns promptly., • Treat all ingredients with care and respect to protect product quality and food cost. Equipment & Kitchen Maintenance • Safely and properly operate kitchen equipment applicable to assigned stations, including ovens, grills, fryers, slicers, mixers, and other culinary equipment., • Maintain knives, smallwares, and station equipment in clean and service-ready condition., • Follow proper cleaning and basic maintenance procedures., • Immediately report damaged or malfunctioning equipment to culinary leadership., • Maintain a safe, clean, and organized kitchen environment. Events & Openings • Execute special event, private dining, and preset menus according to established recipes and timelines., • Support tastings, menu rollouts, and special culinary activations., • Assist with new restaurant opening preparation, training, and execution when applicable.Requirements: Required Qualifications • 2+ years of professional culinary experience in a high-volume, upscale casual, casual-fine, or fine dining environment preferred., • Previous experience independently managing one or more kitchen stations., • Strong knife skills and proficiency in fundamental cooking techniques., • Ability to read, understand, and execute recipes and prep lists accurately., • Strong understanding of food safety, sanitation, allergen awareness, and proper food handling., • Food Handler certification or ability to obtain one as required by local regulations., • Strong communication, organization, and teamwork skills., • Ability to maintain consistency, urgency, and composure during high-volume service., • Passion for culinary excellence, learning, and professional development., • Reliable attendance and schedule flexibility, including nights, weekends, and holidays., • Culinary degree or formal culinary training is a plus but not required. Working Conditions & Physical Requirements • Stand and move for extended periods, including shifts of up to 8+ hours., • Lift, carry, push, or pull up to 35–50 lbs., • Frequent bending, reaching, lifting, and repetitive motions., • Continuous use of knives, kitchen tools, and commercial cooking equipment., • Frequent exposure to heat, steam, open flames, refrigeration, and cleaning chemicals., • Ability to work safely and efficiently in a fast-paced kitchen environment., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay, • Opportunities for cross-training and advancement, • Culinary education and professional development, • Opportunities to develop toward Sous Chef and other culinary leadership positions, • Employee dining and partner discounts, • Access to health & wellness benefits for eligible team members, • Growth within a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description OVERVIEW: The Cook prepare large volumes of food for patients/residents and staff. Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets. RESPONSIBILITIES: · Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature · Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served · Bakes breads, rolls, and pastries · Ensures proper portion control guidelines are used for all food preparation. · Develops, compiles, and maintains food records regarding use and expenditures · Inventories supplies and equipment · Determines, or assists in determining, meals, menus, and prices · Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece · Keeps Director informed when problems may interfere with work being completed or patient/resident issues · Responds appropriately to inquiries and complaints from customers. · Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed. · Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area. · Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter. · Keeps kitchen and work areas clean and orderly. · Demonstrates the ability to perform simple calculations and adjust standard recipes · Taste tests food properly by following department policies to ensure consistency of recipe · Maintains the overall security of the storage area by ensuring all areas are properly locked and protected. · Exercise visual control of those who have access to the storeroom. QUALIFICATIONS: EDUCATION / EXPERIENCE: · SafeServe certification · Minimum of three (3) years of healthcare related experience SUPERVISORY RESPONSIBILITIES: · This position supervises the kitchen staff WORK ENVIRONMENT: · May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers. · May be exposed to dirt, dust, fumes, smoke and unpleasant odors · Exposed to sharp knives, hot surfaces and wet floors in the workplace · Must be able to meet deadlines with severe time constraints · The noise level in the work environment is frequently loud PHYSICAL REQUIREMENTS: · 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 · Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision · While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear · The employee must occasionally lift or move office products and supplies, up to 40 pounds. TRAVEL: · There are no travel expectations for this position

Job DescriptionJob Summary Grill Cooks prepare food items such as meats, vegetables, and cheese using a grill. Sample resumes for this job describe duties like taking orders from waiters, regulating grill temperature, portioning food, labeling items, maintaining the cooking area clean, discarding wastes and expired food, and managing inventories. Essential qualifications for Grill Cooks are basic cooking skills, safety regulations knowledge, customer service orientation, time management, and the ability to stand for long hours. Job Duties & Responsibilities • Take grilled food orders from waiters., • Label food items appropriately, • Season and prepare food items for grilling, • Discard any expired or near expiry food items, • Manage inventory of food supplies, • Arrange prepared food items in an aesthetic manner, • Manage portions of grilled food items and garnish them, • Check and recheck equipment temperature to ensure accuracy of order, • Regulate temperature of broilers, grills, and roasters, • Maintain work area by cleaning and sanitizing constantly, • Wash, cut and peel meats and vegetables prior to preparing them for cooking, • Clean and sanitize grilling and broiling equipment after use, • Evaluate food items before serving, • Receive raw food items from suppliers, • Ensure preventative and general maintenance of grilling equipment, • Make sure that food items are appropriately thawed before using, • Ensure that all supplied items are of excellent quality and accurate quantity, • Grill requested food items in accordance with customers’ specifications and preset recipe, • Ensure refrigeration and rotation of food items, • Cool food items to standard temperatures before serving Required Skills/Abilities:, • Excellent verbal and communication skills., • Basic understanding of or ability to learn sanitation and regulations for workplace safety., • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Ability to maintain personal cleanliness.Education and Experience:, • High school or vocational school coursework in kitchen basics, such as food safety, preferred., • One year of related experience preferred.Physical Requirements:, • Must be able to lift up to 15 pounds at times. Graziano’s is an equal opportunity employer. We live by our culture A HEART AS FULL AS OUR BELLY and we strive to take care of each other as much as we take care of our products.

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

Job Description Company Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Top-notch benefits: • Paid Sick Time renewed yearly, • Accrued Paid Vacation Time, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employment, • Opportunities to grow your career with a clear path for advancement, • Plus, more! Pay: $18-$21 / hour Position Summary: We are seeking a dedicated and experienced Line Cook to join our culinary team. The ideal candidate will have a passion for cooking, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As a Line Cook, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. Responsibilities: • Work alongside the kitchen team to prepare and cook meals according to established recipes and standards., • Follow food safety and sanitation guidelines., • Maintain a clean and organized work area, up to par with Health Department standards., • Collaborate with team members to ensure efficient and effective service., • Set up and stock stations with all necessary supplies., • Ensure food is prepared and presented in an attractive and appetizing manner., • Assist with the preparation of ingredients and food items for future meals., • Monitor inventory levels and communicate any shortages or needs to the kitchen management., • Handle and store food items appropriately to prevent spoilage and waste., • Adhere to portion control standards and minimize food waste., • Assist in training and mentoring junior kitchen staff as needed. Qualifications: • 2 years previous experience as a line cook, • Knowledge of cooking techniques, ingredients, and kitchen equipment, • Ability to work in a fast-paced and high-pressure environment, • Positive attitude, team player, and able to work collaboratively with others, • Must be able to work flexible hours, including weekends and holidays Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Line Cook, you'll be an integral part of our culinary team, working alongside our chefs to cook and serve delicious food. Your responsibilities will include mastering various cooking stations and ensuring that every dish is prepared to our high standards. You'll become proficient in our recipes and processes, serving as a reliable resource for both our team and our guests. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • 401(k), • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. In the role of Line Cook, you will be the backbone of our kitchen, working together with our chefs to uphold the highest standards in our scratch-based restaurant. Your passion for cooking delicious food will be evident as you learn and eventually master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will work alongside and inspire those eager to share their love for cooking. As part of our community, you will engage in ongoing education, flavor discovery, and the pursuit of culinary excellence. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Prepare, mix, and cook a variety of foods using our recipes as a guide and your tastebuds as validation., • Learn and work across different kitchen stations, enhancing your skills each day., • Support the team during all service times, helping out as needed., • Handle multiple tasks in the kitchen, standing and moving for extended periods., • Uphold Naked Farmer's food safety and cleanliness standards., • Meticulously handle, prepare, and produce food while maintaining the highest levels of cleanliness., • Operate with a sense of urgency, dedication, and precision to deliver consistently high-quality food in our fast-paced culinary environment. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • Strong work ethic and reliability, • Ability to meet the job's physical demands, such as lifting up to 50 pounds, with or without accommodations., • Team-oriented mindset, with a focus on supporting the restaurant's overall success., • Excellent communication skills., • Commitment to providing excellent service to both team members and guests., • Attention to detail and the ability to address and solve problems., • Eagerness to grow within our kitchen team. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together. Naked Farmer participates in E-Verify to confirm employment eligibility for all newly hired employees.

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

Job Description Job Functions: • Live and embraces American Social Vision and Core Values, • Reports to work on time and prepared for the shift, • Follows all Image and Appearance standards, • Monitors product supply and replenishes stock when necessary, • Reads order tickets and/or listens to what dishes are called to determine what items need to be prepared, • Prioritizes cooking and preparation times of each order to ensure proper pacing of guest meals., • Accommodate guests' special requests., • Prepares food items using recipe, proper portioning, and cooking standards to fulfill guests’ orders, • Uses FIFO procedures to ensure freshness of product and eliminate waste, • High production standards including, consistency, firmness, and temperature of food, • Ensures food is cooked to standards and guests’ specifications, • Ensure proper plate presentation, portioning, and recipe adherence, • Uses proper cooking equipment to prepare food items and to complete food orders, • Cleans station floors, counters, tools, cutting boards, and preparation surfaces using the proper cleaning solutions to ensure station remains sanitized, • Assists other employees as needed, • Demonstrate a helpful, positive attitude at all times to guests and employees, • Understand and adhere to all safety, sanitation, and administrative procedures, • Provide complete and timely communication to other employees throughout the shift, • Is prepared to conduct weekly maintenance duties, • Complete all assigned tasks and duties requested by managers Qualifications: • Minimum of 18 years of age, • Ability to work Late Night shifts, potentially to between 12 AM – 3AM, • Works assigned scheduled shifts, • Food handling certificate required, • Fluent in English; able to speak, read, write, • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to transport items up to 30 pounds, • Remain in stationary position for up to 4 hours throughout work shift, • Satisfactorily communicate with guests, management and co-workers to their understanding

Job DescriptionJob Summary Grill Cooks prepare food items such as meats, vegetables, and cheese using a grill. Sample resumes for this job describe duties like taking orders from waiters, regulating grill temperature, portioning food, labeling items, maintaining the cooking area clean, discarding wastes and expired food, and managing inventories. Essential qualifications for Grill Cooks are basic cooking skills, safety regulations knowledge, customer service orientation, time management, and the ability to stand for long hours. Job Duties & Responsibilities • Take grilled food orders from waiters., • Label food items appropriately, • Season and prepare food items for grilling, • Discard any expired or near expiry food items, • Manage inventory of food supplies, • Arrange prepared food items in an aesthetic manner, • Manage portions of grilled food items and garnish them, • Check and recheck equipment temperature to ensure accuracy of order, • Regulate temperature of broilers, grills, and roasters, • Maintain work area by cleaning and sanitizing constantly, • Wash, cut and peel meats and vegetables prior to preparing them for cooking, • Clean and sanitize grilling and broiling equipment after use, • Evaluate food items before serving, • Receive raw food items from suppliers, • Ensure preventative and general maintenance of grilling equipment, • Make sure that food items are appropriately thawed before using, • Ensure that all supplied items are of excellent quality and accurate quantity, • Grill requested food items in accordance with customers’ specifications and preset recipe, • Ensure refrigeration and rotation of food items, • Cool food items to standard temperatures before serving Required Skills/Abilities:, • Excellent verbal and communication skills., • Basic understanding of or ability to learn sanitation and regulations for workplace safety., • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Ability to maintain personal cleanliness.Education and Experience:, • High school or vocational school coursework in kitchen basics, such as food safety, preferred., • One year of related experience preferred.Physical Requirements:, • Must be able to lift up to 15 pounds at times. Graziano’s is an equal opportunity employer. We live by our culture A HEART AS FULL AS OUR BELLY and we strive to take care of each other as much as we take care of our products. Graziano’s Group is a drug-free workplace. As a condition of employment, candidates may be required to successfully complete a drug screening prior to starting employment and/or during the course of employment as permitted by law.

Job Description TGI Friday's #2150 Miami International Airport Terminal D, Gate D-36 Miami, FLA 33122 305-869-1460 OB TITLE: Cook OPERATING GROUP: TGI Friday’s USA FUNCTION: Operations DATE/REVISION DATE: May 2012 REPORTS TO (TITLE): Kitchen Manager Role Purpose To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation. To ensure that all prepared food meets TGI Friday’s standard of excellence. Key Responsibilities & Accountabilities  Ensures that all prepared food meets TGI Friday’s standard of excellence, follows recipe requirements, and adheres to product sensitivity and plate presentation guidelines.  Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high quality and consistent product.  Keeps entire kitchen clean; stocks and sets up rotation.  Keeps prepared food continuously moving out of the kitchen.  Communicates ticket times and potential problems with the service staff, kitchen staff and Managers.  Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly every day.  Requisitions products on a timely basis. Operates and maintains equipment properly.  Cleans and sanitizes throughout the shift.  Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all products. Obtains Manager signature on all products.  Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken. Key Decisions Influences:  Guest Experience  Following and enforcement of standards of cleanliness and presentation  Management of inventory Measures of Success  Consistently fulfill the Key Responsibilities and Accountabilities above  Guest satisfaction scores  Food quality and cost  Cleanliness and sanitation Qualification Requirements  Must be able to perform multiple tasks, while maintaining required standards of  operation, in daily activities.  Must also be able to perform duties that ensure Guest satisfaction.  Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs.  Must follow food handling and sanitation procedures to control food costs and ensure Guest and Team Member safety. Ensures positive Team Member morale.  Must be able to read Guest orders  Must be able to hear kitchen, window person and/or Manager requests in the midst of loud background noise  Must be able to frequently lift and carry up to 70 lbs THE GUEST (Friendliness, Sociability): actively contributes to fun, friendly and engaging service  Understands how their role impacts the guest  Displays a caring attitude towards guests.  Contributes to the guest experience through knowledge of job and products  Demonstrates a service attitude by providing support to those who are directly serving the guest  Consistently follows recipe directions to provide quality food that meets the guests' expectations  Handles special requests in a responsive and positive way  Utilizes customer feedback to provide a better guest experience COMMUNICATION (Sociability, Cooperation): keeps the lines of communication positive, open and productive  Pays close attention to guests' and coworkers’ special requests to ensure accuracy  Responds positively to conflict situations and works to find appropriate solutions  Keeps interaction positive and productive; avoids conveying negative messages  Shares information with others to raise awareness of potential needs and concerns  Listens carefully and attentively to others without interrupting  Asks thoughtful questions to ensure proper understanding of the message being conveyed  Contributes to pre-shift meetings by providing relevant updates and asking appropriate questions PASSION & INITIATIVE (Drive & Energy, Dependatiblity): keeps it fun and keeps up with the pace  Shows guests and team members that he/she genuinely enjoys the job  Displays passion, energy and pride in doing the job right  Exhibits ability to learn the craft and a desire to continue to develop and grow.  Works with a strong sense of urgency and drive; pushes for quick, yet accurate results  Focuses on the way he/she approaches a task, not just the task itself  Takes independent action to improve existing systems and processes  Enthusiastically promotes the TGI Friday’s brand and menu items RELIABILITY & ACCOUNTABILITY (Acceptance of Authority, Dependability, Integrity): Works hard and delivers quality results  Arrives on time and ready to work dressed in proper uniform  Attends all required shift meetings and is prepared to contribute  Follows proper safety and sanitation procedures; does not take shortcuts that may jeopardize quality standards  Minimizes wastes and costs (e.g., maintains proper rotation of inventory)  Balances speed of production with accuracy and quality  Responds to complaints about food quality issues by owning the situation and solving the problem quickly and properly  Uses good judgment and acts with integrity in all dealings; demonstrates consistency in words and actions FLEXIBILITY & STRESS TOLERANCE (Stress Tolerance, Dependability): Knows that anything can and will happen and handles uncertainty in a calm, controlled manner  Addresses daily challenges and obstacles with confidence and a positive attitude  Handles multiple tasks without becoming visibly overwhelmed or flustered  Easily adjusts to meet changing demands and new responsibilities  Prioritizes effectively and multitasks to ensure all tasks are completed by the end of the shift  Maintains an even-tempered demeanor even in stressful situations  Responds calmly to problems and controls emotional reactions  Handles him/herself in a professional manner at all times TEAMWORK & COLLABORATION (Friendliness, Cooperation): Fuels an environment where everyone pitches in and gets along  Recognizes the importance of working together to accomplish goals  Actively promotes cooperation, respect, and acceptance of all team members  Establishes positive and supportive working relationships with all team members to maintain a productive environment  Takes on additional responsibilities to ensure proper coverage during rush periods  Reaches out to team members when necessary to ensure timely completion of all tasks  Takes advantage of opportunities to set an example for new or inexperienced team members

Job Description Company Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Top-notch benefits: • Paid Sick Time renewed yearly, • Accrued Paid Vacation Time, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employment, • Opportunities to grow your career with a clear path for advancement, • Plus, more! Pay: $ 23/ hour Position Summary: We are seeking a dedicated and experienced Sushi Line Cook to join our culinary team. The ideal candidate will have a passion for cooking, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As a Line Cook, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. Responsibilities: • Work alongside the kitchen team to prepare and cook meals according to established recipes and standards., • Follow food safety and sanitation guidelines., • Maintain a clean and organized work area, up to par with Health Department standards., • Collaborate with team members to ensure efficient and effective service., • Set up and stock stations with all necessary supplies., • Ensure food is prepared and presented in an attractive and appetizing manner., • Assist with the preparation of ingredients and food items for future meals., • Monitor inventory levels and communicate any shortages or needs to the kitchen management., • Handle and store food items appropriately to prevent spoilage and waste., • Adhere to portion control standards and minimize food waste., • Assist in training and mentoring junior kitchen staff as needed. Qualifications: • 2 years previous experience as a sushi line cook, • Knowledge of cooking techniques, ingredients, and kitchen equipment, • Ability to work in a fast-paced and high-pressure environment, • Positive attitude, team player, and able to work collaboratively with others, • Must be able to work flexible hours, including weekends and holidays Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Sushi Chef Location: Coconut Grove, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Sushi Chef Location: Doral, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionDescription: Job Title: Line Cook Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Line Cooks execute prep and service to exacting standards, ensuring every dish reflects JAG quality, consistency, and speed. You’ll own your station—from mise en place to plating—while upholding food safety, cleanliness, and teamwork during high-volume service. Key Responsibilities Mise en Place & Prep • Set up and stock assigned station(s) to par before each service; maintain a clean, organized workspace., • Execute prep lists to spec: knife work, sauces, marinades, butchery, and batch production., • Label, date, and store items using FIFO; monitor freshness and rotate inventory. Station Execution & Service • Cook menu items to recipe and plate presentation standards; maintain timing and ticket flow., • Coordinate with expo, runners, and fellow cooks to ensure accurate coursing and hot-food integrity., • Communicate 86s, low pars, and station needs proactively. Recipe, Quality & Consistency • Follow standardized recipes and portioning; calibrate seasoning, texture, and temperature., • Participate in tastings and apply feedback, flag quality concerns immediately to leadership., • Support menu changes, specials, and features; learn new stations as needed. Food Safety & Sanitation • Adhere to DOH and JAG sanitation standards: handwashing, glove use, cross-contamination prevention., • Maintain temperature logs, cooling procedures, and allergen protocols with precision., • Clean as you go; complete side work and deep-cleaning assignments at open/close. Inventory, Waste & Cost Awareness • Assist with receiving, inspecting, and storing deliveries to spec., • Minimize waste through smart prep yields, proper storage, and repurposing within guidelines., • Report variances, spoilage, and equipment issues promptly. Equipment & Maintenance • Operate kitchen equipment safely (ovens, fryers, grills, slicers, immersion blenders, etc.)., • Perform basic maintenance (filter fryers, descale/clean) and escalate repair needs. Teamwork & Culture • Support teammates during peak periods; jump on resets, running, and dish when needed., • Attend line-ups and trainings; contribute to a respectful, inclusive, learning-focused kitchen., • Model professionalism, punctuality, and accountability. Events & Openings (as applicable) • Execute preset/event menus and timelines with accuracy., • Support new opening prep, tastings, and training per culinary leadership.Requirements: Required Qualifications • 1+ year of professional kitchen experience in upscale casual, casual-fine, or fine dining; culinary degree a plus., • Solid knife skills: ability to read/convert recipes and follow prep lists efficiently., • Knowledge of food safety, allergen, and sanitation standards; Food Handler certification (or ability to obtain)., • Strong communication and teamwork; calm and organized under pressure., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours)., • Lift, carry, push, or pull up to 35–50 lbs., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals; continuous use of knives and kitchen equipment., • Frequent bending, reaching, and repetitive motions. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Sushi Chef Location: Wynwood, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description About OMAKAI Hand Roll Bar OMAKAI Hand Roll Bar is a counter concept restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality hand rolls at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurant and hand roll bar concepts. Every seat is at the counter, where guests watch our chefs and servers work together. We hold ourselves to a five-star hotel standard in a casual counter setting, which means the details matter more here than in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Counter Sushi Chefs for our hand roll counter. Guests sit directly in front of you for the length of their meal. We require at least one year of restaurant experience or a strong willingness to learn. Being comfortable talking with guests while you work matters here as much as your knife work and hand roll making skills do. The seat owns three things. First, station prep and mise en place. Every ingredient is prepped and the counter station is stocked, labeled, and organized after service, then replenished throughout. Second, hand roll execution. Every roll is built to OMAKAI Hand Roll Bar standards on composition and portioning, then handed across at its best so the nori stays crispy and the temperature, look, and quality hold. Third, counter hospitality. You explain hand rolls and ingredients, answer questions, and make the counter an interactive, welcoming experience rather than a window guests watch through. We weigh experience, customer service level, knife work, and speed. We are looking for chefs who genuinely enjoy the craft and the counter, who want to work in full view of guests and talk them through what they are eating, who keep prep ahead of the rush instead of catching up during it, and who hold both roll quality and conversation when every seat is full. Responsibilities Station Prep and Mise en Place • Prep and maintain every ingredient the counter needs for service, • Have the counter station fully stocked, labeled, and organized after service begins, • Replenish prep throughout service so the station never runs short mid shift, • Keep fish and all product at proper temperature and follow every handling and storage step, • Flag product that is past its window or a labeling error immediately Hand Roll Execution • Execute every hand roll to OMAKAI Hand Roll Bar standards on composition and portioning, • Hand each roll across at the moment it is at its best so the nori stays crispy, • Hold temperature, visual appeal, and quality on every roll, • Never serve a roll that has been sitting, and never send an open hand roll, • Hold pace and roll quality through a full counter without cutting a portion or skipping a step Counter Hospitality and Hand Roll Explanation • Engage the guests seated in front of you throughout service, • Explain hand rolls and ingredients, and answer questions about the menu and preparation, • Read the guest and adjust, giving a first timer a full walkthrough and a regular their usual, • Keep a calm, friendly presence at the counter even during a rush, • Offer a comparable option when an ingredient runs low rather than telling a guest we are out All Shifts • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe when the shift calls for it, including washing, cooking, cutting, and seasoning, • Complete opening, running, and closing side work, including breaking down and resetting the station for the next service and storing food properly, • Minimize waste of fish, food, and supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Coordinate with the Counter Chef Captain, servers, and the rest of the counter to keep service moving, • Contribute to training newer chefs when needed Qualifications • One year of restaurant experience is required, or a strong willingness to learn, • Japanese cuisine knowledge is welcome but not required, • SafeServe or food handling, alcohol serving, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Comfortable with a knife for portioning and prep work, and willing to learn our hand roll technique if you have not done this work after, • Comfortable working in full view of guests, explaining hand rolls and ingredients and answering questions while you keep up with tickets, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, servers, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor counter environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • You work behind an open counter in full view of guests seated directly in front of you, with no wall between your station and the dining area, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering in a narrow space behind the counter, between equipment, coworkers, and corners Characteristics We Value • Detail-oriented, and you never hand across a roll that does not look right, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Conversational, you can explain what you are making while your hands keep moving, • Composed, you keep your station clean and your presence calm through a full counter, with guests watching, • Honest, you say when something is off instead of sending it out, • Team first, you support the rest of the counter and the servers after being asked Core Values • You read the guest in front of you and provide hospitality from the heart, as if you were serving a family member or friend that you hadn’t seen in years. You help a newer chef learn a technique with patience rather than keeping it to yourself., • Be Reliable.You clock in early with prep complete and labeled, so the counter never waits on you. You stay until the station is broken down and reset for the next service., • Blowing Minds.Warm rice for contrast, crispy nori for texture, and a tight roll every time. You hand the roll across at the exact moment it is at its best, and you never serve one that has been sitting., • Make It Happen.When an ingredient runs low mid-service, you prep on the fly and offer the guest a comparable option rather than telling them we are out. You communicate with the Counter Chef Captain instead of letting tickets stall., • No Drama.You keep a calm, friendly presence at the counter even during a rush. You do not vent about tickets or coworkers within earshot. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You never cut a portion or skip a step because it is busy, and you speak up immediately about product that is not right. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling hand rolls and don’t want to provide outstanding and genuine service to guests, • You do not want to own prep, station readiness, and labeling after service, • You want a quiet kitchen station and see guest conversation as an interruption to the tickets, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the counter fills, • You would let a roll sit at the station rather than reset your timing to hand it across fresh, • You bring negativity, gossip, or dark energy behind the counter, where guests can see and hear it, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • Commission model: counter chefs keep a fixed percentage of the service charge (the percentage varies by location), plus an hourly base, plus a split of additional tips between counter chefs, servers, and host/hostesses, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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

Job Description At Cooper’s Hawk, our Prep Cooks bring heart to every recipe and precision to every task. By preparing fresh, high-quality ingredients, they set the tone for a great dining experience. Every slice, portion, and plate supports Uncompromising Hospitality, helping the kitchen run smoothly and ensuring every guest enjoys consistent and memorable food. What You’ll Get • Incredible Discounts:, • 50% Dining and Carryout, • 40% Retail Wine, • 20% Retail and Private Events, • Monthly Complimentary Wine Tasting for Two, • Medical, Prescription, Dental, Vision Insurance plus Telemedicine and Wellness Program, • Company Matching 401(k) Retirement Savings Plan, • Flexible Spending Accounts- Health and Dependent Care, • Health Savings Account, • Basic Life and AD&D Insurance, • Voluntary Short-Term Disability, • Highly Competitive Pay plus Team Member Incentives & Rewards, • Pay Access before Pay Day, • Flexible Schedules, • Paid Time Off, • Access to Team Member Relief Program, • Employee Assistance Program, providing mental health, legal and financial counseling., • “Everyday Benefits” Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services, • Employee Referral Bonus Program, • Wine and Culinary Education, • Career Growth Flight Plan, • Team Member Rewards, Tenure Recognition and Referral Bonuses How You Will Succeed Show Up Ready: Come Prepared, stay sharp, and start strong. • Prepare fresh ingredients and follow recipes with accuracy, • Set up and organize your station to stay efficient through every shift Own What You See: Take Responsibility, jump in, and do what needs to be done. • Maintain high quality standards in prep and execution, • Keep your work area clean, stocked, and safe while handling ingredients with care Stay in Sync: Communicate often, move with your team, and keep service flowing. • Communicate with teammates and managers to ensure a smooth kitchen flow, • Perform these kitchen functions:, • Wash, peel, slice, and mix vegetables, fruits, and other ingredients for salads, cold plates, and garnishes., • Prepare hot and cold sauces, • Carve and slice meats and cheeses, • Portion food for service, • Follow daily systems and procedures to stay organized and on track Make It Personal: Be genuine, listen well, and tailor each experience. • Take pride in your prep work because every detail matters, • Support the kitchen team by creating the foundation for every great dish Add a Touch: Go beyond the expected to create memorable moments. • Go beyond the basics by keeping kitchen equipment in excellent condition, • Keep an eye out for ways to make the kitchen cleaner, faster, and better What You Will Bring • At least 18 years of age, • Previous prep or line cook experience preferred, • Basic knife skills and knowledge of kitchen safety and sanitation, • Comfort following recipes and portioning food, • A team focused attitude and ability to stay organized in a fast paced environment, • Ability to stand for long periods and lift up to 50 pounds, • Availability to work flexible schedules including weekends and holidays, • Ability to read, understand, and communicate in English Cooper’s Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper’s Hawk. Cooper’s Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person’s race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper’s Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply.

Job Description OVERVIEW: The Cook prepare large volumes of food for patients/residents and staff. Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets. RESPONSIBILITIES: · Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature · Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served · Bakes breads, rolls, and pastries · Ensures proper portion control guidelines are used for all food preparation. · Develops, compiles, and maintains food records regarding use and expenditures · Inventories supplies and equipment · Determines, or assists in determining, meals, menus, and prices · Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece · Keeps Director informed when problems may interfere with work being completed or patient/resident issues · Responds appropriately to inquiries and complaints from customers. · Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed. · Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area. · Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter. · Keeps kitchen and work areas clean and orderly. · Demonstrates the ability to perform simple calculations and adjust standard recipes · Taste tests food properly by following department policies to ensure consistency of recipe · Maintains the overall security of the storage area by ensuring all areas are properly locked and protected. · Exercise visual control of those who have access to the storeroom. QUALIFICATIONS: EDUCATION / EXPERIENCE: · SafeServe certification · Minimum of three (3) years of healthcare related experience SUPERVISORY RESPONSIBILITIES: · This position supervises the kitchen staff WORK ENVIRONMENT: · May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers. · May be exposed to dirt, dust, fumes, smoke and unpleasant odors · Exposed to sharp knives, hot surfaces and wet floors in the workplace · Must be able to meet deadlines with severe time constraints · The noise level in the work environment is frequently loud PHYSICAL REQUIREMENTS: · 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 · Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision · While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear · The employee must occasionally lift or move office products and supplies, up to 40 pounds. Requirements: Employment is contingent upon successful completion of a Florida AHCA Level 2 background screening in accordance with state regulations. https://info.flclearinghouse.com TRAVEL: · There are no travel expectations for this position

Job Description Maman - Line Cook Job Description maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall & benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, they're able to help celebrate customers & make new beautiful memories. in september 2021, maman founders elisa marshall & benjamin sormonte released the highly anticipated maman: the cookbook. our ideal candidate is passionate about food, beverages, and excellent customer service. you love cookies, are always ready to lend a helping hand to a colleague and you don’t take yourself too seriously. when you join our team, you’ll be responsible for providing a friendly, helpful, and responsive level of collaboration with the full BOH and FOH team. Position Summary The Line Cook is responsible for preparing and cooking high-quality menu items in a fast-paced environment. This role ensures consistency, efficiency, quality and food safety while supporting the overall kitchen team. The Line Cook plays a key role in delivering an exceptional guest experience through excellent preparation, presentation, and execution of all maman menu items. Essential Responsibilities Food Preparation & Cooking Prepare and cook menu items in accordance with maman’s recipe, portioning, and service standards. Assist with daily prep, including chopping, measuring, and assembling ingredients. Operate kitchen equipment such as ovens, grills, mixers, and slicers in a safe and efficient manner. Monitor food levels and restock stations as needed throughout service. Kitchen Operations Maintain a clean, organized, and efficient workstation. Follow all food safety, sanitation, and hygiene standards (ServSafe or equivalent guidelines) and complete line checks to maintain compliance. Label, date, and store food items properly to ensure freshness and minimize waste. Assist in receiving and storing deliveries as needed. Communicate any issue to the Kitchen Leader promptly to ensure the quality and esthetic of maman’s menu items retain quality and consistency. Teamwork & Communication Coordinate with the kitchen team to ensure timely and accurate food production during service periods. Support FOH team when required to maintain smooth operations. Effectively and professionally communicate with team members and leadership. Maintain a positive and professional attitude at all times. Perform additional tasks and ad hoc projects as assigned to support daily operations. Customer Service Support Have a guest first attitude, paying keen attention to special orders and dietary requests including allergens and restrictions. Ensure food is presented attractively and consistently before it is served. Qualifications Required: Previous line cook, prep cook, or kitchen experience (café, bakery, or casual dining preferred). Knowledge of basic cooking techniques and kitchen safety protocols. Ability to follow recipes, portion guidelines, and operational procedures. Strong time management and multitasking skills in a fast-paced environment. A strong sense of urgency is essential. Preferred: • Experience in a bakery or café setting., • Food Handler’s Certification or ServSafe Certification., • Familiarity with pastry preparation or basic baking techniques., • Keeping up with the latest industry trends.Schedule & Work Environment Early morning, weekend, and holiday shifts will be required. Fast-paced kitchen environment with exposure to heat, cold, and food allergens. Physical Requirements Ability to stand, walk, bend, and reach for long periods and lift up to 40 lbs. Ability to safely handle kitchen equipment, knives, and hot surfaces. What We Offer At maman, we’re proud to provide a supportive and people-first environment where team members can thrive and grow. Some benefits offered: A collaborative culture that values teamwork, initiative, and continuous improvement. Competitive pay and growth opportunities within a fast-growing brand. Comprehensive healthcare options and commuter benefits. Ongoing professional development, training, and opportunities for internal mobility. Sweet perks cookies, coffee, and in-store discounts. A company culture where we roll up our sleeves, support one another, and celebrate shared success. We use eVerify to confirm U.S. Employment eligibility.

Job Description Maman - Line Cook Job Description maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall & benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, they're able to help celebrate customers & make new beautiful memories. in september 2021, maman founders elisa marshall & benjamin sormonte released the highly anticipated maman: the cookbook. our ideal candidate is passionate about food, beverages, and excellent customer service. you love cookies, are always ready to lend a helping hand to a colleague and you don’t take yourself too seriously. when you join our team, you’ll be responsible for providing a friendly, helpful, and responsive level of collaboration with the full BOH and FOH team. Position Summary The Line Cook is responsible for preparing and cooking high-quality menu items in a fast-paced environment. This role ensures consistency, efficiency, quality and food safety while supporting the overall kitchen team. The Line Cook plays a key role in delivering an exceptional guest experience through excellent preparation, presentation, and execution of all maman menu items. Essential Responsibilities Food Preparation & Cooking Prepare and cook menu items in accordance with maman’s recipe, portioning, and service standards. Assist with daily prep, including chopping, measuring, and assembling ingredients. Operate kitchen equipment such as ovens, grills, mixers, and slicers in a safe and efficient manner. Monitor food levels and restock stations as needed throughout service. Kitchen Operations Maintain a clean, organized, and efficient workstation. Follow all food safety, sanitation, and hygiene standards (ServSafe or equivalent guidelines) and complete line checks to maintain compliance. Label, date, and store food items properly to ensure freshness and minimize waste. Assist in receiving and storing deliveries as needed. Communicate any issue to the Kitchen Leader promptly to ensure the quality and esthetic of maman’s menu items retain quality and consistency. Teamwork & Communication Coordinate with the kitchen team to ensure timely and accurate food production during service periods. Support FOH team when required to maintain smooth operations. Effectively and professionally communicate with team members and leadership. Maintain a positive and professional attitude at all times. Perform additional tasks and ad hoc projects as assigned to support daily operations. Customer Service Support Have a guest first attitude, paying keen attention to special orders and dietary requests including allergens and restrictions. Ensure food is presented attractively and consistently before it is served. Qualifications Required: Previous line cook, prep cook, or kitchen experience (café, bakery, or casual dining preferred). Knowledge of basic cooking techniques and kitchen safety protocols. Ability to follow recipes, portion guidelines, and operational procedures. Strong time management and multitasking skills in a fast-paced environment. A strong sense of urgency is essential. Preferred: • Experience in a bakery or café setting., • Food Handler’s Certification or ServSafe Certification., • Familiarity with pastry preparation or basic baking techniques., • Keeping up with the latest industry trends.Schedule & Work Environment Early morning, weekend, and holiday shifts will be required. Fast-paced kitchen environment with exposure to heat, cold, and food allergens. Physical Requirements Ability to stand, walk, bend, and reach for long periods and lift up to 40 lbs. Ability to safely handle kitchen equipment, knives, and hot surfaces. What We Offer At maman, we’re proud to provide a supportive and people-first environment where team members can thrive and grow. Some benefits offered: A collaborative culture that values teamwork, initiative, and continuous improvement. Competitive pay and growth opportunities within a fast-growing brand. Comprehensive healthcare options and commuter benefits. Ongoing professional development, training, and opportunities for internal mobility. Sweet perks cookies, coffee, and in-store discounts. A company culture where we roll up our sleeves, support one another, and celebrate shared success. We use eVerify to confirm U.S. Employment eligibility.

Job Description Tortilla Cooks are responsible for making fresh tortillas at an action station, prepping masa, and other general food item preparation and recipe execution. Tortillas are handcrafted on-site in an authentic Mexican tradition. The tortilla cook is responsible for the tortilla preparation and recipe execution. The tortilla Cook ensures that guests have an enjoyable dining experience by providing quality food items. This role works in the back of the house executing food orders, preparing salsa/condiments/ sides etc., and all other food preparation duties. What is in it for you? • On the job training, • Generous employee discount, • Medical, Dental, Vision and complementary life insurance, • Paid time off, • Full time and part time opportunities, • Opportunities for advancement (most of our supervisors/ managers started as crew), • Competitive compensation What we are looking for: • Be responsible for their assigned station and have timely production of orders, while cooking/preparing each dish with love and attention, • Ensure adherence to menu specifications and follow recipes exactly as presented., • Able follow directions and receive constructive feedback from leadership., • Keep daily inventory of the product and follow a FIFO workflow., • Label and date all food items, • Assist Line Cooks if needed with Line set up and basic kitchen responsibilities., • Someone with a friendly, enthusiastic attitude, • Someone that loves to help and serve others (both guests and team members) Requirements • You need to be able to communicate in the primary language(s) of the work location., • You must be at least 18 years old to work with us in this role., • You must be eligible to work in the United States., • You must be able to stand for extended periods of time and push/pull/lift 20+ pound., • You must have a flexible schedule to be able to work lunch and diner shifts and Saturday and Sunday Shifts, • Must have or be able to take a food safety class, for responsible food handling practices. Apply now! . Please send your resume and we will contact you soon. We use E-Verify, please do not apply if you do not have authorization to work in the US. Thank you Job Type: Full-time Benefits: • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance Work Location: In person

Job DescriptionJob Summary Grill Cooks prepare food items such as meats, vegetables, and cheese using a grill. Sample resumes for this job describe duties like taking orders from waiters, regulating grill temperature, portioning food, labeling items, maintaining the cooking area clean, discarding wastes and expired food, and managing inventories. Essential qualifications for Grill Cooks are basic cooking skills, safety regulations knowledge, customer service orientation, time management, and the ability to stand for long hours. Job Duties & Responsibilities • Take grilled food orders from waiters., • Label food items appropriately, • Season and prepare food items for grilling, • Discard any expired or near expiry food items, • Manage inventory of food supplies, • Arrange prepared food items in an aesthetic manner, • Manage portions of grilled food items and garnish them, • Check and recheck equipment temperature to ensure accuracy of order, • Regulate temperature of broilers, grills, and roasters, • Maintain work area by cleaning and sanitizing constantly, • Wash, cut and peel meats and vegetables prior to preparing them for cooking, • Clean and sanitize grilling and broiling equipment after use, • Evaluate food items before serving, • Receive raw food items from suppliers, • Ensure preventative and general maintenance of grilling equipment, • Make sure that food items are appropriately thawed before using, • Ensure that all supplied items are of excellent quality and accurate quantity, • Grill requested food items in accordance with customers’ specifications and preset recipe, • Ensure refrigeration and rotation of food items, • Cool food items to standard temperatures before serving Required Skills/Abilities:, • Excellent verbal and communication skills., • Basic understanding of or ability to learn sanitation and regulations for workplace safety., • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Ability to maintain personal cleanliness.Education and Experience:, • High school or vocational school coursework in kitchen basics, such as food safety, preferred., • One year of related experience preferred.Physical Requirements:, • Must be able to lift up to 15 pounds at times. Graziano’s is an equal opportunity employer. We live by our culture A HEART AS FULL AS OUR BELLY and we strive to take care of each other as much as we take care of our products.

Job Description Are you a hospitality professional with experience in culinary arts and 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 IJOB DESCRIPTION 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 including, but not limited to all menu items supplied by their respective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner; the employee will be able to follow the established recipe and plating guide provided to the exact specification and approval of the Sous Chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements 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 the culinary field, 3. Ability to communicate in English with guests, co-workers, and management., 4. Ability to compute basic mathematical calculations., 5. Must pass with satisfactory results, a cooking demo for the chef. Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills: 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, and execute work and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm, and resolve problems using good judgment., 4. Ability to work well under pressure., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to work well with others in a team environment., 7. Contribute to the growth and success of the team. Essential Job Function: • Must be able to stand and/or walk for extended periods of time., • Always have a notebook to write recipes, procedures, and prep lists with., • Develop and maintain a positive working relationship with other employees., • 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 the 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 myself to learn more about food service through books, magazines, and dining out., • Set a professional example for other cooks and team members., • Ensure a completely 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 areas of stewarding and kitchen., • Daily line checks with team members ensure the quality and shelf life of the product. Responsible for utilizing products through alternative outlets to minimize product loss., • Closely monitor portion sizing to ensure consistency., • Assist the Supervisor in maintaining all logs and checklists for State and Internal audits., • Responsible for assisting with updating recipe books with proper procedures., • Thoroughly check all walk-ins to ensure proper storage and rotation., • Expert in plating using proper service ware., • Participate in shift line-ups, informing F&B staff of specials and menu items no longer available., • Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary., • Keep par items ordered for dry storage and produce walk-in., • Advanced knife skills: intermediate protein fabrication, understands all major cuts and can execute with speed and control, knife sharpening skills., • Can work multiple stations on a hot cooking line., • Full working knowledge of pantry and “cold kitchen” operations and skills., • Basic sauce-making skills: understands base “mother sauces,” understands emulsification, understands stocks and broths, understands soup making, understands principles of reduction. Equal employment opportunity Drug-free workplace

Job Description 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.Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, 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 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 restaurantsStrong cooking and production skillsMust have strong customer service orientationMust have strong team orientationMust be able to work without close supervisionFlexible and long hours sometimes requiredAvailability to work holidays, nights, and weekendsAssociates may be required to work varying schedules to reflect the business needs of the restaurant.