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Job Description Location: EXECUTIVE CHEF II - UNIVERSITY OF MIAMI (WATSCO ARENA) - MIAMI, FL At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II at the University of Miami Watsco Arena in Miami, FL. You will be a lead culinarian within our dining programs with a focus on high end catering and sports and entertainment! As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: • Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards., • Complete and apply daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Enforce federal, state, and local health and sanitation regulations and department procedures., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and supervise actual financial results., • Foster strong client relationships to align our programs with their objectives, driving happiness and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: • A.S. degree or equivalent experience., • Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of Miami (Watsco Arena)! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1539609 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Description Executive Chef Location: Boulud Sud Miami | 255 Biscayne Blvd Way, Miami Florida 33131 USA Become | Thrive on challenge and growth Wherever you want to go, whoever you want to be, you deserve a career that fulfills your purpose. You deserve to dream without limits. Be a part of something bigger than yourself. Belong to a community where you are included. Be inspired by what’s possible and discover your own future. Be challenged, grow, and achieve your ambition. Begin your purpose, belong to a community, and become the best version of you. Compensation: Hourly Schedule: Full-Time Position Type: Management Work setting: on-site Benefits · Health Insurance · Dental and Vision · Paid Time Off · 401K · Parking and Metro Reimbursement · Travel Perks and Benefits · Recognition and Rewards · Growth Opportunities · Holiday pay · Free Meals · Free uniforms · Free life insurance · Free short-term disability · Exclusive Discounts via LifeMart · …and much more! Job Summary: The Executive Chef is responsible for the overall success of daily kitchen operations at Boulud Sud Miami, leading culinary teams to deliver consistent, high-quality cuisine and exceptional guest experiences. This role oversees all food preparation and support areas, including restaurant, banquet, room service, bar/lounge, associate dining, purchasing, receiving, and stewarding operations. The Executive Chef demonstrates culinary leadership through hands-on execution, menu collaboration, team development, financial accountability, sanitation compliance, and a continued focus on guest and associate satisfaction. Job Family Core Work Activities • Lead daily kitchen operations to ensure quality, consistency, service excellence, cleanliness, safety, and adherence to food handling and sanitation standards., • Demonstrate culinary expertise by preparing, presenting, and overseeing high-quality food products for restaurant, banquet, room service, bar/lounge, and associate dining operations., • Provide leadership, coaching, and direction to culinary associates, including setting performance expectations, monitoring results, and supporting professional development., • Train kitchen associates on cooking fundamentals, proper food handling, plate presentation, menu knowledge, safety procedures, and service standards., • Partner with Food and Beverage leadership, Banquet Chef, Catering, and other departments to support menu development, guest events, training, and operational execution., • Monitor food quality, raw and cooked product standards, presentation, flavor, portioning, and proper storage to ensure brand and restaurant expectations are consistently met., • Manage department controllable expenses, including food cost, supplies, uniforms, equipment, purchasing, receiving, inventory, and food storage standards., • Review staffing levels, schedules, guest satisfaction results, comment cards, and operational data to identify opportunities for improvement and ensure service, financial, and business goals are met., • Build an inclusive, collaborative, and respectful team environment by maintaining open communication, soliciting associate feedback, and ensuring associates are treated fairly and consistently., • Respond to guest concerns and operational challenges with sound judgment, professionalism, and a focus on service recovery and continuous improvement., • Ensure hotel policies, safety standards, sanitation certifications, performance management processes, and disciplinary procedures are administered fairly, consistently, and in accordance with established standards., • Model leadership behaviors that reflect honesty, accountability, sound business decision-making, and a commitment to exceeding guest expectations. Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative, and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: https://www.youtube.com/user/MarriottJobs Boulud Sud Miami LinkedIn: https://www.linkedin.com/company/boulud-sud-miami/?viewAsMember=true Website: https://www.bouludsud.com/miami/ Instagram: https://www.instagram.com/BouludSudMiami/ Facebook: https://www.facebook.com/BouludSudMiami/ Twitter: https://twitter.com/BSudMiami Maps: https://www.bouludsud.com/miami/contact/ E-VERIFY MDM Hotel Group participates in the Electronic Employment Eligibility Verification Program. MDM Hotel Group is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. MDM Hotel Group does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws. If you’re looking to make a measurable impact in a Luxury Hospitality organization, we’d love to hear from you.

Job Description Location: Miami Marriott Dadeland | 9090 South Dadeland Blvd Way, Miami Fl 33156 Compensation: Salary Schedule: Full-Time Position Type: Management Benefits • Health Insurance, • Dental and Vision, • Paid Time Off, • 401K, • Parking and Metro Reimbursement, • Travel Perks and Benefits, • Recognition and Rewards, • Growth Opportunities, • …and much more! JOB SUMMARYAccountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. JOB SPECIFIC TASKS • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures., • Sets a positive example for guest relations., • Ensures associates understand expectations and parameters., • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team., • Maintains purchasing, receiving, and food storage standards., • Ensures compliance with food handling and sanitation standards., • Performs all duties of kitchen managers and associates as necessary., • Estimates daily every week and communicates production needs to kitchen personnel daily., • Ensures hotel policies are administered fairly and consistently., • Assists Executive Chef with all kitchen operations., • Recognizes superior quality products, presentations, and flavor., • Empowers associates to provide excellent customer service., • Strives to improve service performance., • Ensures compliance with all local, state, and federal (e.g., OSHA, ASI, and Health Department) regulations., • Follows proper handling and the right temperature of all food products., • Communicates performance expectations by job descriptions for each position., • Participates in the associate performance appraisal process, providing feedback as needed., • Solicits associate feedback, utilizes an "open door" policy, and reviews associate satisfaction results to identify and address associate problems or concerns., • Brings issues to the department manager's and Human Resources’ attention as necessary., • Recognizes successful performance and produces desired results., • Utilizes the Labor Management System to effectively schedule business demands and for tracking of associate time and attendance., • Trains associates in safety procedures., • Operates and maintains all department equipment and reports malfunctions., • Interacts with guests to obtain feedback on product quality and service levels., • Handles guest problems and complaints., • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartmental)., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Prepares and cooks foods of all types regularly or for special guests or functions., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Checks the quality of raw and cooked food products to ensure that standards are met., • Assists in determining how food should be presented and creates decorative food displays. Miami Marriott Dadeland’s foundation is its commitment to genuine hospitality — a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners, and the communities in which its hotels operate. By doing so, Miami Marriott Dadeland strives to become the industry leader in delivering the true meaning of hospitality. This has resulted in consistent, superior financial performance as well as repeated recognition from industry and community leaders. The company has amassed numerous awards for a variety of efforts from energy conservation to product development to associate recognition and business results. Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: https://www.youtube.com/user/MarriottJobs Marriott Miami Dadeland Website: https://www.marriott.com/hotels/travel/miadd-miami-marriott-dadeland/ Instagram: https://www.instagram.com/dadelandmarriottmiami/?hl=en Facebook: https://www.facebook.com/MiamiMarriottDadeland/ Maps:https://www.marriott.com/hotels/maps/travel/miadd-miami-marriott-dadeland/

Job Description Lemontree Healthcare is seeking an experienced and highly motivated Food Service Operations Manager to oversee and manage the daily operations of our food service department. This leadership role is crucial for ensuring that all food service activities are executed efficiently, safely, and in compliance with healthcare standards. The Food Service Operations Manager will be responsible for managing the food service team, overseeing meal preparation and delivery, maintaining inventory, ensuring food safety compliance, and optimizing the dining experience for patients and staff. Job Type: Full-time Salary Schedule: Monday-Friday and weekends Salary Range: 60k-65k Location: Florida Medical Hospital, Ft. Lauderdale, FL Key Responsibilities: • Leadership and Team Management:, • Lead, supervise, and mentor a team of food service staff, including cooks, servers, cashiers, and dietary aides., • Coordinate staff schedules and ensure adequate coverage for all meal periods., • Provide training and development to ensure that team members adhere to food safety standards, quality control, and customer service protocols., • Foster a positive, collaborative work environment that emphasizes teamwork, accountability, and employee engagement., • Operational Management:, • Oversee daily food service operations, including meal planning, preparation, serving, and cleanup., • Ensure that patient meals are delivered on time, accurately, and in accordance with dietary requirements and preferences., • Monitor and enforce adherence to food safety, sanitation, and health regulations (e.g., FDA, OSHA, local health codes)., • Maintain efficient meal production workflows, ensuring that food is prepared to the highest standards of quality and presentation., • Inventory and Supply Management:, • Manage food and supply inventory, including ordering, stocking, and organizing supplies., • Control inventory levels to minimize waste and ensure that appropriate stock is maintained to meet patient and staff needs., • Work with vendors to negotiate pricing and ensure cost-effective purchasing of food, equipment, and supplies., • Conduct regular inventory audits and ensure proper storage and rotation of all products., • Budget and Cost Control:, • Develop and manage food service department budgets, ensuring that food costs, labor, and overhead are controlled within budgetary guidelines., • Implement strategies to reduce food waste and improve cost efficiency while maintaining meal quality., • Prepare financial reports, including budget projections, actual expenses, and cost variance analysis., • Compliance and Quality Control:, • Ensure compliance with all local, state, and federal food safety regulations and healthcare guidelines., • Maintain high standards of cleanliness and sanitation in food preparation and service areas., • Perform regular quality control checks to ensure that all meals meet nutritional, dietary, and quality standards., • Conduct regular inspections of kitchen facilities and equipment to ensure they are in good working condition., • Patient and Staff Experience:, • Work closely with nursing and dietary teams to address patient dietary needs, preferences, and restrictions., • Ensure excellent customer service, handling patient, visitor, and staff concerns related to food service in a timely and professional manner., • Evaluate patient satisfaction with meals and make adjustments as necessary to improve the dining experience., • Strategic Planning and Continuous Improvement:, • Evaluate food service operations and implement improvements to enhance efficiency, quality, and patient satisfaction., • Stay current on trends in healthcare food service, including nutrition, food safety, and industry best practices., • Drive initiatives to increase sustainability in food service operations, such as waste reduction and energy-efficient practices. Qualifications: • Bachelor’s degree in Food Service Management, Hospitality Management, Nutrition, or related field preferred., • Minimum of 5 years of experience in food service management, with at least 2 years in a leadership role within a healthcare or institutional setting., • Strong knowledge of food safety, sanitation, and healthcare dietary regulations., • Excellent leadership and team management skills, with the ability to motivate and inspire a diverse staff., • Exceptional organizational, time-management, and problem-solving skills., • Strong financial acumen and experience managing budgets and cost controls., • Excellent communication and interpersonal skills, with the ability to interact effectively with patients, staff, and vendors., • Certification in food safety (e.g., ServSafe) preferred. Physical Demands: • Ability to stand and walk for extended periods of time., • Must be able to lift and carry up to 50 pounds., • Must be able to work in a fast-paced, sometimes stressful environment. Working Conditions: • Work in a healthcare setting, which may involve interaction with patients, visitors, and staff in a kitchen or dining area., • Flexibility to work weekends, evenings, and holidays as required to meet operational needs Benefits: • Dental insurance, • Vision insurance, • Health Insurance, • 401k, • Paid time-off, • Paid holidays, • Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual’s capabilities, qualifications, training, experience, and suitability.

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

Job DescriptionJob Summary The Line Cook is responsible for preparing and executing menu items at Tiki fast-paced, high-energy kitchen environment. This role requires consistency, speed, cleanliness, and teamwork while delivering flavorful, high-quality food that matches our coastal, tiki-inspired concept. Key Responsibilities • Prepare and cook menu items according to our Tiki recipes, portioning, and presentation standards, • Set up and stock assigned stations with all necessary supplies, • Execute orders accurately and efficiently during high-volume service, • Maintain cleanliness and organization of the kitchen, workstations, and equipment, • Follow proper food safety, sanitation, and health department guidelines, • Assist with prep work including cutting, marinating, breading, and batching, • Communicate clearly with kitchen and front-of-house team members, • Monitor food quality, freshness, and temperature throughout service, • Support closing and opening duties, including proper food storage and labeling, • Maintain a positive attitude and team-first mentality Qualifications & Skills • Previous line cook or kitchen experience preferred (seafood or grill experience a plus), • Ability to work in a fast-paced, high-volume environment, • Strong time management and multitasking skills, • Knowledge of basic cooking techniques and kitchen equipment, • Ability to stand for long periods and lift up to 40 lbs, • Reliable, punctual, and detail-oriented, • Must follow all safety and sanitation standards Schedule Requirements • Flexible availability including weekends, holidays, and evenings, • Full-time and part-time positions available Physical Requirements • Standing for extended periods, • Exposure to heat, grills, fryers, and kitchen equipment, • Ability to bend, reach, and lift as needed What We Offer • Competitive hourly pay (based on experience), • Opportunity to work in a fun, beach-inspired environment, • Growth opportunities within the company, • Supportive team culture

Job Description Location: Boulud Sud Miami | 255 Biscayne Blvd Way, Miami Florida 33131 USA Begin • Explore a career in hospitality, • People taking care of people, • Have flexibility in your career, • Be an influencer in the industry, • Fulfill your purpose Belong • Be a part of an inclusive environment, • Be your authentic self, • Be a part of something bigger than you, • Be a part of a community far beyond our walls Become • We go where you want to go, • Achieve both career goals and life goals, • Adapt and grow, • Thrive on challenge and growth Do your best work, begin your purpose, belong to an amazing team and become the best version of you. Compensation: Hourly Schedule: Full-Time Position Type: Non-Management Work setting: on-site Benefits · Health Insurance · Dental and Vision · Paid Time Off · 401K · Parking and Metro Reimbursement · Travel Perks and Benefits · Recognition and Rewards · Growth Opportunities · Holiday pay · Free Meals · Free uniforms · Free life insurance · Free short-term disability · Exclusive Discounts via LifeMart · …and much more! Job Summary: Lead Cook is responsible for preparing and finishing food on all stations within the kitchen; unloading deliveries; stocking and rotating products; and maintaining the cleanliness and sanitation of the work areas and equipment according to the Health Department and Boulud Sud’s standards. The position requires strong communication skills, as well as the ability to complete basic mathematical calculations, read and follow menus and recipes, and work within a team environment. Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; 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 or an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Job Family Core Work Activities Safety and Security • Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment., • Report work-related accidents, or other injuries immediately upon occurrence to manager/supervisor., • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines., • Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury., • Complete appropriate safety training and certifications to perform work tasks., • Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel., • Follow property-specific procedures for handling emergencies (e.g., evacuations, medical emergencies, natural disasters). Policies and Procedures • Follow company and department policies and procedures., • Protect company tools, equipment, machines, or other assets by company policies and procedures., • Ensure uniform, nametags, and personal appearance are clean, hygienic, professional, and in compliance with company policies and procedures., • Protect the privacy and security of guests and coworkers., • Perform other reasonable job duties as requested by Supervisors. Guest Relations • Assist other employees to ensure proper coverage and prompt guest service. Communication • Speak to guests and co-workers using clear, appropriate, and professional language. Working with Others • Support all co-workers and treat them with dignity and respect., • Develop and maintain positive and productive working relationships with other employees and departments., • Partner with and assist others to promote an environment of teamwork and achieve common goals. Quality Assurance/Quality Improvement • Comply with quality assurance expectations and standards. Physical Tasks • Stand, sit, or walk for an extended period or an entire work shift., • Reach overhead and below the knees, including bending, twisting, pulling, and stooping., • Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. General Kitchen • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines., • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands before handling food and wearing a hat/hairnet and proper footwear., • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First first out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas., • Ensure the quality of the food items and notify the manager if a product does not meet specifications., • Monitor the quantity of food that is prepared and the portions that are served to control food waste and ensure that good food is not thrown away., • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests., • Operate ovens, stoves, grills, microwaves, and fryers to prepare foods., • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management., • Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance)., • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations. Sanitation and Maintenance • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by the health department., • Set up and break down workstation with required mise en place, tools, equipment, and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate., • Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel., • Disassemble and assemble kitchen equipment following safety procedures when cleaning. Kitchen Tools & Equipment • Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food items or specific tasks; using dry pads when moving hot material; and engaging all appropriate safety devices before operating equipment., • Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. Food Preparation • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items., • Prepare ingredients for cooking, including portioning, chopping, and storing food before use., • Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption., • 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 or personal judgment, using various kitchen utensils and equipment., • Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts., • Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings. Set-up • Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards. Banquet/Buffet • Break down the station and return and label backup items according to proper food handling procedures. Critical Competencies: Interpersonal Skills · Team Work · Diversity Relations Personal Attributes · Safety Orientation · Dependability · Presentation Stock and Inventory · Food Storage and Rotation Basic Cookery · Recipe Education: High school diploma/G.E.D. equivalent Related Work Experience: At least 2 years of related work experience Supervisory Experience: No supervisory experience is required License: N/A Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative, and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: https://www.youtube.com/user/MarriottJobs Boulud Sud Miami LinkedIn: https://www.linkedin.com/company/boulud-sud-miami/?viewAsMember=true Website: https://www.bouludsud.com/miami/ Instagram: https://www.instagram.com/BouludSudMiami/ Facebook: https://www.facebook.com/BouludSudMiami/ Twitter: https://twitter.com/BSudMiami Maps: https://www.bouludsud.com/miami/contact/ E-VERIFY MDM Hotel Group participates in the Electronic Employment Eligibility Verification Program. MDM Hotel Group is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. MDM Hotel Group does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws. If you’re looking to make a measurable impact in a Luxury Hospitality organization, we’d love to hear from you.

Job Introduction: Does overseeing one of the most visited departments in our stores sound exciting? Does managing a “store within a store” sound like its right up your alley? Do you have a passion for delivering an extraordinary customer service experience while working in a fast paced and friendly environment? If the thought of helping people make healthy choices in one of the fastest growing retailers is up your alley – then we need YOU to join our winning team at Sprouts Farmers Market as the Dairy Manager! Overview of Responsibilities: The Dairy Manager works individually to manage activities and functions of the Dairy Department to achieve and maximize sales and profits • Give direction to clerks in the department while overseeing the presentation and sanitation standards of the Dairy Department, on the sales floor and the backroom cooler., • Process/stock products according to Sprouts dairy standards, • Responsible for delivering outstanding customer service, • Provides overall direction, coordination, and evaluation of this department, • Control inventory to recommended stock levels by using proper ordering techniques to maximize sales and minimize stock loss, • Responsible for the proper rotation of products to control freshness; removes out-of-code items, • Responsible for price changes within the department, • Engage and evaluate team members through coaching, feedback, and one-on-one development discussions, and make recommendations on merit increases via completing the bi-annual performance review process., • Regularly attend and participate at in-store meetings., • Recruit, hire and make promotion/transfer decisions in collaboration with the Store Manager., • Confidently exercise independent judgment to address Team Member concerns., • Take and document corrective actions when needed, including collaboration with business and HR partners in managing performance to include coaching, counseling, progressive discipline, suspension, or termination when needed., • Ensure maximum productivity and efficiency by creating and adjusting schedules and staffing levels., • Communicate standards, expectations, policy changes, and product knowledge to team members., • Lead a team that collaborates to deliver the finest quality of product, highest level of service, and the greatest experience your customers will receive. Qualifications: To be a Dairy Manager at Sprouts Farmers Market qualified candidates must: • Be at least 18 years of age with a minimum of 2 years' retail grocery experience, • Have good communication skills; and the ability to give and take direction participating in a team environment, • Must have the ability to work a flexible schedule that changes as the business changes, including nights, weekends, and holidays., • Possess a working knowledge of personnel reports, margin reports, weekly sales numbers, and financial goals., • Have and show outgoing and friendly behavior along with a positive attitude towards Team Members and customers., • Be able to answer phones and take special orders, • Perform general housekeeping in the department; clean and sanitize work area (including tables, floor, walls, cases, cooler, freezer, etc.), • Be able to operate and use knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks as needed. Uses knowledge of scales and weight measures to accurately weigh and label products, • Be able to stand for up to 3 hours continuously, for a total of 8 hours per shift. This role also requires vertically transferring tray up to 5 lbs., from 7” to 64” for up to 10 hours, and vertically/horizontally transferring items up to 40 lbs., from 5” to 36”, for a distance up to 36 feet for up to 10 hours without mechanical assistance, • Adhere to all safety, health, and Weights and Measures regulations, and achieve and maintain a Food Handlers permit Benefits: In addition to a rewarding career, Sprouts offers a comprehensive program to help support you and your family. These programs include: • Competitive pay, • Sick time plan that you can use to support you or your immediate families health, • Vacation accrual plan, • Opportunities for career growth, • 15% discount for you and one other family member in your household on all purchases made at Sprouts, • Flexible schedules, • Employee Assistance Program (EAP), • 401(K) Retirement savings plan with a generous company match, • Company paid life insurance, • Contests and appreciation events throughout the year full of prizes, food and fun! Eligibility requirements may apply for the following benefits: • Bonus based on company and/or individual performance, • Affordable benefit coverage, including medical, dental and vision, • Health Savings Account with company match, • Pre-tax Flexible Spending Accounts for healthcare and dependent care, • Company paid short-term disability coverage, • Paid parental leave for both mothers and fathers, • Paid holidays Get Paid Every Day! Sprouts Farmers Market offers DailyPay - if you’re hired as an eligible employee, you’ll be able to transfer the money you’ve already earned at no extra cost, and get it the next business day, for free. We offer DailyPay so you don’t have to wait for payday to access the money you’ve already worked for. With DailyPay, you can see how much you’ve made every day and you can transfer your money any time before payday. You can learn more by visiting _. Why Sprouts: Grow with us! If you have a passion for inspiring people and a flair for fresh food, consider applying for a job at Sprouts! With a focus on customer service, our neighborhood grocery stores offer high-quality, farm fresh produce, natural meats, plenty of scoop-your-own bulk goods and much more in a fun, friendly, old-fashioned farmer’s market setting. Come grow your career in healthy living with a fast-paced, rapidly growing company and teams that pride themselves on empowering others along their journey. At Sprouts, we’re committed to fostering an inclusive, respectful, and caring workplace culture. Our Team Member Resource Groups (TMRGs) create spaces for connection, support, and growth. Every team member is welcome to join one or more of our five groups: • Inspiring Women at Sprouts, • Rainbow Alliance at Sprouts, • Sabor at Sprouts, • Soul at Sprouts, • Honored to Serve at Sprouts Together, these groups celebrate diversity and empower our team to thrive. The above statements are intended to describe the general nature and level of the work being performed by people assigned to this work. This is not an exhaustive list of all duties, responsibilities, and requirements. Sprouts’ management reserves the right to amend and change duties, responsibilities, and requirements to meet business and organizational needs as necessary. Sprouts will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Fair Chance in Hiring Ordinance. California Residents: We collect information in accordance with California law, please see _ for more information.

Job Description POSITION PURPOSE: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Trump National Doral - Miami ’s standards of quality. Must have extensive experience in Banquets. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team., • Monitor associate performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing as needed and as directed, ands approved by the Executive Chef and/or the Director of Food & Beverage, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Operations Manager for Sparrow Italia - MIAMI! Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The Operations Manager is responsible for assisting the General Manager with the overall operation of Sparrow Italia as well as overseeing Back of House functions. The Operations Manager works with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. The Restaurant Operations Manager reports to General Manager Duties & Functions: • Assist with interviewing, hiring, training, development and retention of qualified employees., • Schedule, conduct, and document employee performance reviews according to standard operating procedure., • Identify, train and develop key employees for growth, advancement and promotion., • Become proficient in all job functions of both front and back of house employees., • Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations., • Communicate repair and maintenance needs to the General Manager and/or appropriate repair source., • Become proficient in the use of all restaurant computer equipment, including Aloha, Ctuit, PlateIQ, Harri, Paylocity, Open Table,, • Clear understanding of BOH operations., • Direct and supervise employees on a daily basis in a fair and dignified manner, • Assist GM with training, coaching and development of management team in areas including: Company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques., • Identify, address, and document individual employee performance problems according to standard operating procedure., • Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to the guests needs with patience and courtesy., • Ensure proper pars and inventory management systems are in place, keep active/running total/par. Manage labor dollars, controlling overtime and labor % according to budget. Ensure anti-theft measures are in place for all COGs supplies. Ensure accurately monthly inventory is completed and turned in on time. Perform departmental Labor cost analysis and oversight, • Weekly completion of Restaurant Payroll through Ctuit/Aloha and HarriSpecific Job Knowledge & Skills:, • College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience, • Two to three years in a management position, preferably in an upscale or lifestyle brand hotel, • Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, • Passion for hospitality and for creating exceptional guest experiences, • Proven ability to develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays.Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipmentBenefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, We invite you to apply! We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Title: FLOOR MANAGER - AMEX Centurion Lounge, MIA Pay 6 Reports To: Salary: $29.00 - $30.00 Per Hour Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary The Floor Manger will be responsible for the supervision of the food service operation at the Amex Centurion Lounge MIA, ensuring the standards of excellence are met. They will supervise associates and support financial responsibilities. Key Responsibilities: • Hires, supervises, trains, and coaches associates., • Plans, markets and executes special events/promotions in the cafe, • Ensures compliance with proper sanitation and cleaning standards, • Operates within the budget and identifies new ways to improve the business, • Manages cafe operations Qualifications: • Bachelor’s Degree, • At least 1-3 years of relevant experience, • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations, • Operational knowledge of cash handling procedures and food service equipment, • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet, • ServSafe or Department of Health Certification is preferred Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1537441 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionDescription: Produce Manager - Job Summary: We are looking for an experienced, organized, and hands-on Produce Manager to lead the daily operations of our Produce Department. This position combines team leadership with direct involvement in stocking, receiving, product rotation, ordering, inventory control, merchandising, shrink management, and customer service. This is a highly hands-on role. The Produce Manager will work alongside the team to keep fruits, vegetables, and related products fresh, fully stocked, properly rotated, clean, and visually appealing throughout the day. The ideal candidate must lead by example, maintain strong department standards, and identify opportunities to improve product displays, organization, assortment, and sales performance. Flexible availability is required, including mornings, evenings, weekends, and holidays based on operational needs. Produce Manager - 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 growth., • Year-end bonus. Join a stable and growing operation in Key Biscayne with competitive benefits and opportunities to develop within the company. Requirements: Produce Manager - Key Responsibilities: • Lead daily Produce Department operations while working alongside the team to maintain a fresh, fully stocked, organized, and visually appealing department., • Manage product ordering, inventory levels, receiving, storage, product availability, shrink, and waste control., • Inspect product quality, pricing, signage, and rotation, and promptly remove damaged, spoiled, expired, or poor-quality items., • Improve product displays, assortment, placement, and merchandising to strengthen the customer experience and support sales., • Train, coach, and guide Produce Clerks while coordinating daily priorities and maintaining accountability for department execution., • Maintain food safety, sanitation, cleanliness, organization, and Company standards throughout the department., • Coordinate with Purchasing, Receiving, Warehouse, vendors, and store leadership regarding deliveries, inventory needs, quality concerns, and operational priorities. Produce Manager - Requirements: • Previous experience managing or supervising a produce, grocery, fresh food, supermarket, or food retail department required., • Strong hands-on knowledge of produce operations, including freshness, FIFO rotation, merchandising, inventory, and shrink control., • Experience with ordering, receiving, pricing, vendor communication, and inventory or purchasing systems preferred., • Proven ability to lead, train, organize, and maintain accountability within a team., • Ability and willingness to perform physical department duties alongside the team throughout the shift., • Ability to stand, walk, bend, reach, push, pull, and lift or move products weighing up to 50 lbs., including working in refrigerated or wet areas., • Flexible availability, including mornings, evenings, weekends, and holidays., • Bilingual English/Spanish preferred but not required. Produce Manager - Key Competencies: • Hands-on leadership and ownership., • Produce quality and freshness., • Inventory and shrink control., • Merchandising and display improvement., • Coaching and team development., • Organization, urgency, 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 Salary $67,461 Please note: Resumes cannot exceed 2 pages in length, or they will be disqualified. Assistant Manager – Restaurant OVERVIEW: The Veterans Canteen Service (VCS) is currently conducting a recruitment search for the position of Assistant Canteen Chief in Miami, FL. This role oversees all aspects of canteen operations, including retail, food service, vending, sales, merchandising, and accountability. Join us in making a difference for our nation’s Veterans and their caregivers. As an Assistant Canteen Chief, you will help advance our mission by delivering quality goods and services at affordable prices. In this leadership role, you’ll oversee daily operations, ensuring that Veterans Canteen Service (VCS) standards and policies are met while driving a customer-focused, financially sound retail, food, and vending operation. DUTIES: Duties include, but are not limited to the following: Operations Leadership: Support the daily operations of the Patriot Café, Patriot Retail, and/or Patriot Brew within the VA Medical Center. Team Supervision & Development: Supervise, train, and support assigned personnel to build a motivated, high-performing team. Customer Experience Excellence: Deliver and promote outstanding customer service standards to create a welcoming environment for Veterans, staff, and visitors. Food Safety & Quality Assurance: Ensure food quality, sanitation, cleanliness, and product availability to maintain high safety and service standards. Regulatory & Standards Compliance: Reinforce consistent adherence to established operational policies, procedures, and quality standards. Financial & Resource Management: Assist in managing inventory control, labor costs, and budget performance to optimize efficiency and profitability. Marketing & Promotions: Develop and implement local promotional programs to increase engagement and drive sales. Leadership Accountability: Report directly to the Canteen Chief, providing updates on operations, performance, and compliance. VCS offers competitive benefits, including: • Opportunities for career advancement., • Childcare Subsidy Program., • No nights., • Major Medical, Dental, Vision Insurance & Life Insurance., • Vacation & Sick Leave to include 11 (paid) Federal Holidays., • Federal Retirement, Pension., • Public Transportation Benefits (Bus Pass)., • Visit us at https://www.vacanteen.va.gov/ for more information about the Veterans Canteen Service. Required Minimum Qualifications: A current, valid REAL ID is required to work at Veterans Canteen Service. Management Experience: • Minimum of 1–2 years of direct food service and/or retail management experience., • Proven track record of building sales, increasing profits, and developing staff. Leadership & Service Focus: • Hands-on leadership style with a strong emphasis on customer service and hospitality. Technical Skills: • Proficient in Microsoft Office applications (Word, Excel, etc.) and experienced with POS systems. Certifications & Credentials: • ServSafe certification required (or must be obtained within 90 days of hire)., • A current, valid REAL ID is required to work with the Veterans Canteen Service. Education: • Associate Degree in Business, Hospitality, or Management preferred (not required). As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider: • your performance and conduct;, • the needs and interests of the agency;, • whether your continued employment would advance organizational goals of the agency or the Government; and, • whether your continued employment would advance the efficiency of the Federal service. Upon completion of your probationary period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest. Participation in the seasonal influenza vaccination program is required for all Department of Veterans Affairs Health Care Personnel (HCP). Participation in the seasonal influenza program is a condition of employment. It is a requirement that all HCP receive the annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons.

Job Description Employee is required for maintaining the clean and neat appearance of all assigned areas. In addition, the employee is responsible for reporting all problems to the supervisor, including problem items that may not be in the list of responsibilities. Team work is expected from every employee. This description and quantity of duties is subject to change at any time by the supervisor. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Clean hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, elevators, common rooms (party room, children’s play room, fitness center) and other work areas so that health standards are met., • Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and/or shampooers., • Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas., • Carry toilet items, and cleaning supplies, using wheeled carts., • Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines., • Dust and polish furniture and equipment., • Keep storage areas and carts well-stocked, clean, and tidy., • Remove debris from driveways, garages, and swimming pool areas., • Wash windows, walls, ceilings, doors and woodwork, waxing and polishing as necessary., • Report any and all maintenance items that include, but is not limited to, burned out lights, leaks, broken equipment to the Building Maintenance Department., • Disinfect equipment and supplies, using germicides or steam-operated sterilizers., • Dust window blinds., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Observe precautions required to protect Residents, guests and property, and report damage, theft, and found articles to supervisors., • Prepare rooms for meetings, and arrange decorations, and furniture for social or business functions., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Properly utilize new equipment and follow safety procedures prior to using this equipment., • Respond to emergency maintenance requests as required. Work Environment The housekeeper performs their work in a residential environment. While primarily responsible for the cleaning of common areas and waiting areas, they will need to have the ability to work around chemical cleaning solutions. Position requires exposure to the outdoor climate and weather conditions. Physical Demands • Ability to stand for extended periods of time, walk and climb stairs, climb ladders, crawl in small and tight spaces; stoop and/or kneel; lift and/or move and/or carry up to 20 pounds in the work environment., • Ability to push cleaning equipment up to 30 lbs., • Ability to handle, finger, grasp and feel objects and equipment., • Ability to reach with hands and arms., • Ability to repeat various motions with the wrists, hands and fingers. Position Type/Expected Hours of Work Non-exempt position (hourly) and the schedule will be determine at each property/location to suit the business needs of the community. This schedule may change to accommodate the business needs of the property. Required Education and Experience • At least one year experience in managing and supervising a housekeeping department., • Knowledge of cleaning and sanitation products and how to properly use them., • Ability to use standard cleaning equipment within a residential building; vacuum cleaner, floor polisher, cleaning cart, etc., • Must have the ability to react and address all emergency situations in a timely manner., • Effective written and verbal communication skills. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description*$500 Sign-on Bonus. You will receive $250 upon a successful 90 day completion and $250 upon 180 day completion of employment. POSITION PURPOSE: Clean and maintain all corridors, vending areas, elevators and landings and service areas on guest room floors, ensuring resort's standards of cleanliness. Provide linen supplies for Room Attendants and stock floor closets. Deliver and retrieve items requested by guests and Floor Supervisor. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Clean designated areas with proper chemicals, tools and equipment:, • Guest room floor corridors, • Floor closets, • Service corridors, • Elevators, tracks and landings, • Guest laundry room, • Guest vending areas, • Stairwells Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Polish all woodwork. • Remove all dust, debris and foreign particles from upholstered furniture, including crevices and under cushions. Dust pictures, frames, mirrors, fire extinguisher boxes, exit signs, air vents. Clean all lamps light fixtures and light switches; check for proper working condition. Remove dust, spots and smears from windows, frames and ledges; wash windows as assigned. Remove dust, grease and smears from house/public phones and reposition properly. Remove dust on drapes weekly and realign to correct position daily. Inspect condition of planters and plants; remove debris, polish planters. Remove dust, dirt, marks and fingerprints from doors and door frames. Remove stains, scuff marks, and dust from baseboards, ledges and corners. Polish all brass surfaces., • Review assignment sheet and update completed assignments. Check with Floor Supervisor and Housekeeping office for additional assignments throughout the shift. Organize work duty priorities., • Review assigned area and complete general removal of any trash or debris on floors., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all resort services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction., • Provide timely delivery of any items requested by guests. Retrieve items from guest rooms and return to proper storage areas. Transport guest laundry and dry cleaning to correct guest rooms. Handle guest requests for shoe shines as assigned; retrieve shoes from guest room, shine shoes and return to guest room. Report any damages or maintenance problems to the Supervisor. Turn over any lost and found items to the Supervisor. Ensure security of guest room access and resort property. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend all mandatory meetings., • Report all suspicious persons or activities, hazardous conditions, etc. to Safety/Security Department., • Provide general public assistance, instruction and/or guidance for guests and associates safety in the event of an emergency., • Complete all other duties as assigned by supervisor to include cross training., • Keep work area neat and organized. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Ability to communicate orally and verbally in English with staff and outside entities. Certain positions will require the ability to read and write in English as well., • Knowledge of chemical cleaning agents and operation of various cleaning equipment., • Ability to extend arms, scrub, bend, stoop, stand, and walk in public areas for extended periods of time., • Ability to understand and follow directions, and perform job functions with limited supervision. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Constant Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Constant Pushing/Pulling up to 100 lbs. Frequent Near Vision Constant Far Vision Constant Hearing Frequent Talking Frequent Smell Frequent Lifting/Carrying (# lbs) up to 75lbs Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Proper clothing, safety equipment (i.e. gloves, safety shoes, back belt, etc) Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. QUALIFICATION STANDARDS: EDUCATION High School graduate or equivalent preferred EXPERIENCE Previous janitorial experience preferred. Knowledge of floor buffer, extractor operation LICENSES OR CERTIFICATES None GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for excellence in guest satisfaction; serves food and/or beverages to the guests according to established standards and keeps dining area clean at all times by performing the following duties: Position Description: • Possesses full knowledge of food and beverage products served and utilizes suggestive selling techniques., • Takes orders and delivers food and beverage in a timely manner., • Ensures guests receive immediate, friendly, and personalized service to build their intent to return., • Guides guests through menus, answers questions thoroughly, and provides specific item suggestions and information about the establishment., • Maintains positive guest satisfaction by exceeding service expectations., • Handles guest complaints or directs them to a manager., • Operates point-of-sale system with high level of efficiency and handles large amounts of currency., • Practices proper cash handling procedures by addressing the point-of-sale system after every transaction, properly organizing money, counting change back to guests, and following appropriate checkout procedures., • Sets up and breaks down equipment and supplies., • Ensures floors are clean of debris at all times., • Maintains work areas by organizing and cleaning service stations and pre-bussing tables as needed of all used glassware/plateware/silverware/etc., • Writes down all orders and inputs them into the point-of-sale system accurately., • Scrapes, racks, and stacks glassware/plateware/silverware properly in dishwashing area., • Acts as a final check on the quality of food and beverage items before they are served to guests and ensures appropriate garnishes and condiments are on plates., • Assists management in training new Staff Members within their department when applicable., • Completes all opening, running, and closing duties as assigned., • Delivers and/or carries (with or without trays) food and beverage items, for own and others’ tables, with a sense of urgency; knows all table numbers and floor plans., • When necessary, will occasionally assist host person with greeting and seating guests., • Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency., • Adheres to responsible alcohol service established by company policy., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Adheres to all company policies and procedures as established in the Staff Member Handbook.Requirements: Skills/Experience: • One to two years experience working as a food & beverage server in a high-volume restaurant; or equivalent combination of education and experience., • Good written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision-making abilities., • Eighteen years of age or older. Educational Requirements: • High school degree or GED preferred. The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Frequently required to wash hands and/or wear gloves. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Job Description Schedule: Thursday through Monday, 11:30 AM – 8:00 PM, Tuesday and Wednesday Off The Housekeeper performs duties within a luxury residential condominium environment. Responsibilities include cleaning common areas, amenity spaces, waiting areas, fitness and wellness facilities, restrooms, elevators, garages, and exterior areas. The position requires exposure to cleaning chemicals, cleaning equipment, outdoor weather conditions, varying temperatures, and occasional exposure to noise from maintenance activities and resident events. Team work is expected from every employee. This description and quantity of duties is subject to change at any time by the supervisor. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Clean hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, elevators, common rooms (party room, children’s play room, fitness center) and other work areas so that health standards are met., • Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and/or shampooers., • Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas., • Carry toilet items, and cleaning supplies, using wheeled carts., • Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines., • Dust and polish furniture and equipment., • Keep storage areas and carts well-stocked, clean, and tidy., • Remove debris from driveways, garages, and swimming pool areas., • Wash windows, walls, ceilings, doors and woodwork, waxing and polishing as necessary., • Report any and all maintenance items that include, but is not limited to, burned out lights, leaks, broken equipment to the Building Maintenance Department., • Disinfect equipment and supplies, using germicides or steam-operated sterilizers., • Dust window blinds., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Observe precautions required to protect Residents, guests and property, and report damage, theft, and found articles to supervisors., • Prepare rooms for meetings, and arrange decorations, and furniture for social or business functions., • Observe all State, Federal and Company safety standards/precautions while performing task in order to maintain a safe work environment., • Properly utilize new equipment and follow safety procedures prior to using this equipment., • Respond to emergency maintenance requests as required. Work Environment The housekeeper performs their work in a residential environment. While primarily responsible for the cleaning of common areas and waiting areas, they will need to have the ability to work around chemical cleaning solutions. Position requires exposure to the outdoor climate and weather conditions. Physical Demands • Ability to stand for extended periods of time, walk and climb stairs, climb ladders, crawl in small and tight spaces; stoop and/or kneel; lift and/or move and/or carry up to 20 pounds in the work environment., • Ability to push cleaning equipment up to 30 lbs., • Ability to handle, finger, grasp and feel objects and equipment., • Ability to reach with hands and arms., • Ability to repeat various motions with the wrists, hands and fingers. Position Type/Expected Hours of Work Non-exempt position (hourly) and the schedule will be determine at each property/location to suit the business needs of the community. This schedule may change to accommodate the business needs of the property. Required Education and Experience • At least one year experience in managing and supervising a housekeeping department., • Knowledge of cleaning and sanitation products and how to properly use them., • Ability to use standard cleaning equipment within a residential building; vacuum cleaner, floor polisher, cleaning cart, etc., • Must have the ability to react and address all emergency situations in a timely manner., • Effective written and verbal communication skills. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description • We are hiring immediately for a full time STOREROOM ATTENDANT position., • Location: Royal Caribbean - 1050 Caribbean Way, Miami, FL 33132. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Thursday, 7:00 am to 4:00 pm; Friday, 7:00 am to 11:00 am. Further details upon interview., • Requirement: Prior storeroom attendant experience preferred., • Perks: Willing to train! *Internal Employee Referral Bonus Available • Pay Range: $16.00 per hour to $17.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1512323. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Responsible for receiving, storage and inventory of all departmental supplies and food stuffs, along with maintaining sanitation in storage areas. Essential Duties and Responsibilities: • Inventories and maintains necessary food and other supplies to ensure efficient operation of the Food Service Department., • Stores food and supplies in correct containers and in proper storage areas according to department guidelines as indicated by non-spoilage of food., • Maintains records and logs documenting storage temperatures of perishable food items per standards., • Dates, labels, and rotates stock according to procedures as indicated by oldest product being utilized first., • Orders food and supplies based upon product specification as established by company ordering protocols and procedures., • Secures designated areas of potential theft, dangerous chemicals, supplies and equipment to safeguard associates. Follows all security procedures regarding storeroom organization., • Transports food and supplies in appropriate containers or vehicles as indicated to ensure food or supplies arrive safely and intact., • Follows HACCP guidelines when receiving and distributing food supplies to ensure quality and safety of food supply., • Reports needed maintenance or repairs of equipment used to proper resources., • Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines., • Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Utilizes equipment in performing job functions according to department safety procedures., • Performs other duties as assigned. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description Morrison Living is hiring immediately for a full time and part time STOREROOM ATTENDANT position. • Location: Miami Jewish Health - 5200 Northeast 2nd Avenue, Miami, FL 33137., • Schedule: Full time and part time schedules. Hours and days may vary. Further details upon interview., • Requirement: 1 year of prior storeroom experience required., • Perks: Health, dental, and vision insurance! 401(k)! Retirement plan! Paid time off! Paid holidays!, • Fixed Pay Rate: $15.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Responsible for receiving, storage and inventory of all departmental supplies and food stuffs, along with maintaining sanitation in storage areas. Essential Duties and Responsibilities: • Inventories and maintains necessary food and other supplies to ensure efficient operation of the Food Service Department., • Stores food and supplies in correct containers and in proper storage areas according to department guidelines as indicated by non-spoilage of food., • Maintains records and logs documenting storage temperatures of perishable food items per standards., • Dates, labels, and rotates stock according to procedures as indicated by oldest product being utilized first., • Orders food and supplies based upon product specification as established by company ordering protocols and procedures., • Secures designated areas of potential theft, dangerous chemicals, supplies and equipment to safeguard associates. Follows all security procedures regarding storeroom organization., • Transports food and supplies in appropriate containers or vehicles as indicated to ensure food or supplies arrive safely and intact., • Follows HACCP guidelines when receiving and distributing food supplies to ensure quality and safety of food supply., • Reports needed maintenance or repairs of equipment used to proper resources., • Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines., • Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Utilizes equipment in performing job functions according to department safety procedures., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

Job Description Job Title: Casa Gianna Server Department: Food & Beverage Reports To: Director of Food and Beverage FLSA Status: Non-Exempt SUMMARY: The Server or Food Server is responsible for providing excellent customer service and dining experience for customers at a restaurant. They seat customers, take food, and drink orders, and deliver food to the customer. RESPONSIBILITIES: • Greet customers upon arrival at the restaurant., • Provide excellent customer service during their dining experience., • Help patrons select food and beverages by suggesting courses, explaining the chef’s specialties, and identifying appropriate., • Transmit orders to the bar and kitchen by recording patrons’ choices identifying patrons’ special dietary needs and special requests’ beverage pairings and answering food preparation questions., • Protect the establishments and patrons by adhering to sanitation, safety, and alcohol beverage control policies., • Obtain revenue by totaling charges, issuing bills, accepting payments, delivering bills and payments to host, and returning change or credit card and signature slips to patrons., • Deal with complaints or problems with a positive attitude., • Clean tables and prepare space for future diners., • Carry drinks and food from the kitchen or bar area to the tables., • Memorize the food menu and wine list as well as any nightly specials., • Set tables throughout the shift., • Perform any other duties requested by Management. QUALIFICATIONS: • Minimum 1 year of experience as a Server, or other entry-level role in a restaurant., • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Physical ability and stamina to carry heavy trays and stand for long hours., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety. EDUCATION: • High School degree, GED or Equivalent. 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 emergency situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Exerting up to 50 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, balance, carry, push, pull, or otherwise move objects., • Ability to be mobile for a minimum of 6 hours. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is 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. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary. The position is an at-will position and subject to termination with or without cause or notice.

Job DescriptionCompany Description We are looking for Room Attendants to join the re-opening of the famed Delano Miami Beach. Set to open its doors in 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Floor Supervisor, Room Attendant assist in maintaining the highest standards of cleanliness and upkeep in guest rooms and related areas. Ensure all guests receive high-quality, personalized service, contributing to an engaging and dynamic guest experience. YOUR KEY RESPONSIBILITIES: • Clean and service guest rooms, bathrooms, and related areas in accordance with hotel cleanliness and presentation standards., • Re-sheet beds daily with fresh, wrinkle-free linen; dust all furniture; clean and sanitize bathrooms thoroughly; replenish guest supplies and stationery; and vacuum all floors., • Accurately record all serviced rooms on daily worksheets and report any rooms that cannot be serviced., • Ensure VIP amenities and gifts are replenished and presented daily., • Dispose of trash and soiled linen safely and correctly, following hotel protocols., • Maintain all housekeeping equipment in working order; report any faults or maintenance needs immediately., • Establish a respectful and courteous rapport with guests, addressing inquiries and special requests promptly., • Handle guest complaints with professionalism, ensuring proper resolution and follow-up, and escalate when necessary, • Adhere to hotel key control procedures and maintain accountability for assigned keys., • Immediately turn in all lost and found items and follow the hotel's lost property procedures., • Support inventory checks and participate in special cleaning projects as required., • Ensure guest property is handled with care and in accordance with hotel standards., • Report any damage to bedding, curtains, blinds, or furnishings to the Floor Supervisor, • Notify the Floor Supervisor of any rooms marked "Do Not Disturb," double-locked, or otherwise inaccessible., • Report any shortages of linen, guest supplies, or equipment to the appropriate supervisor., • Comply with all health, safety, and sanitation standards; immediately report any hazards or concerns., • Collaborate with fellow team members to assist in related tasks or cover duties as needed to ensure smooth operations., • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.Qualifications SPECIFIC JOB KNOWLEDGE & SKILLS: • High school diploma or equivalent required., • One to two years of experience in a guest-facing role, preferably in an upscale or lifestyle brand hotel., • Warm, friendly, and approachable demeanor with a positive attitude., • Ability to multitask and remain detail-oriented in a fast-paced, dynamic environment., • Strong interpersonal skills with the ability to maintain positive and productive working relationships across departments., • Capable of working independently while contributing to a team-oriented atmosphere., • Physically able to stand or walk for a minimum of eight hours per shift., • Must be observant, responsive, and able to handle multiple tasks and high-pressure situations with professionalism., • Able to twist, push/pull, reach, bend, climb, and carry objects as needed to complete daily duties., • Excellent communication skills; must be able to read, write, speak, and understand English., • Must be flexible to work both indoors and outdoors in varying weather conditions, depending on business needs., • All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Housekeeper Job Description Department: Housekeeping Reports to: Director of Facilities Statement of Purpose: The Housekeeper is responsible for the Club's daily housekeeping operations, ensuring that all member areas, guest spaces, offices, and common areas are maintained in a clean, organized, and welcoming condition at all times. Position Summary The Housekeeper is responsible for maintaining the cleanliness, organization, and overall appearance of the Key Biscayne Yacht Club's facilities, ensuring an exceptional experience for members, guests, and employees. This position plays a vital role in presenting a clean, safe, and welcoming environment throughout the Club, including the clubhouse, three restaurants, banquet and event spaces, restrooms, offices, locker rooms, and other common areas. Essential Duties and Responsibilities • Clean and maintain all public areas of the clubhouse, including lobbies, hallways, stairways, meeting rooms, lounges, and administrative offices., • Clean and sanitize all restrooms, ensuring they remain fully stocked with paper products, soap, and other supplies throughout the day., • Maintain the cleanliness of the Club's three restaurants, including dining rooms, host stands, beverage stations, and service areas before, during, and after service., • Clean banquet and private event spaces before, during, and after Club events, weddings, and member functions., • Vacuum, sweep, mop, dust, and polish floors, furniture, windows, mirrors, and fixtures., • Empty trash and recycling containers and dispose of waste according to Club procedures., • Report maintenance issues, damaged equipment, or safety hazards to the Housekeeping Supervisor immediately., • Replenish housekeeping supplies and notify the supervisor when inventory is low., • Assist with setting up and breaking down meeting rooms and special event spaces as needed., • Maintain locker rooms, fitness areas, and member amenities to the Club's standards., • Follow proper cleaning procedures using approved chemicals and equipment., • Operate housekeeping equipment safely, including vacuum cleaners, floor scrubbers, and other cleaning tools., • Ensure all assigned areas meet the Club's cleanliness and presentation standards., • Respond promptly and professionally to member and guest requests., • Support other departments when necessary to ensure smooth Club operations., • Perform additional duties as assigned by management. Qualifications • High school diploma or equivalent preferred., • Previous housekeeping experience in a private club, hotel, resort, or hospitality environment preferred., • Ability to work independently and as part of a team., • Strong attention to detail and commitment to cleanliness., • Excellent customer service and interpersonal skills., • Ability to communicate effectively in English; bilingual (English/Spanish) is a plus., • Must be dependable, punctual, and professional. Physical Requirements • Ability to stand and walk for extended periods., • Frequently bend, stoop, kneel, and reach., • Lift and carry up to 50 pounds., • Push and pull housekeeping carts and equipment., • Ability to work indoors and outdoors in varying weather conditions when required. Work Environment • Fast-paced private yacht club environment., • Exposure to cleaning chemicals and housekeeping equipment., • Evening, weekend, and holiday work is required based on Club operations and special events. Knowledge, Skills, and Abilities • Knowledge of proper cleaning techniques and sanitation standards., • Ability to prioritize tasks and manage time effectively., • Strong organizational skills., • Commitment to providing outstanding service to members and guests., • Ability to maintain confidentiality and professionalism at all times., • Ability to follow all Club safety policies and procedures. Performance Expectations The Housekeeper is expected to: • Maintain the highest standards of cleanliness throughout the Club., • Create a welcoming and comfortable environment for members and guests., • Demonstrate teamwork and cooperation with all departments., • Follow all safety, sanitation, and workplace policies., • Represent the Yacht Club in a courteous, professional, and service-oriented manner. This job description is intended to describe the general nature and level of work performed by employees in this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify or assign additional duties as business needs require. This position operates in a hospitality and private club environment with frequent interaction with members, guests, and staff. A high level of professionalism, discretion, and member service is required at all times. Equal Employment Opportunity. Drug Free Workplace

Job DescriptionDescription: Job Title: Barista Reports To: Beverage Manager / General Manager Department: Front of House – Café/Beverage Employment Type: Hourly, Non-Exempt (Tipped, where applicable) 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 Baristas craft consistently excellent coffee and tea beverages while delivering warm, anticipatory hospitality. You’ll dial-in espresso, steam milk to texture, execute non-coffee drinks, maintain a spotless workstation, manage par levels and restocking, and educate guests—upholding JAG quality, speed, and sanitation standards during every service. Key Responsibilities Guest Experience & Sales • Greet guests with warmth; guide selections and offer thoughtful recommendations, pairings, and upgrades., • Execute orders accurately and quickly; manage modifiers, milk alternatives, and sweetness levels to preference., • Resolve guest concerns with empathy; escalate to leadership when needed. Beverage Preparation & Quality • Dial in espresso daily (dose, yield, time) and calibrate throughout service based on bean age and environmental changes., • Steam milk to correct temperature and microfoam texture; pour consistent latte art where applicable., • Prepare brewed coffee, pour-over, cold brew, teas, matcha, specialty and seasonal beverages to spec., • Maintain recipe and presentation standards; taste and adjust as appropriate. Station Readiness & Sidework • Set, stock, and maintain station pars (beans, dairy/alternatives, syrups, powders, garnishes, cups/lids, napkins)., • Complete opening/closing and deep-clean tasks; keep bar, pastry case, and service areas organized and spotless., • Rotate product with FIFO; label/date all perishable items and track hold times. Equipment Care & Safety • Operate and maintain espresso machines, grinders, brewers, kettles, blenders, nitro/cold brew systems, and dish/glass washers., • Perform routine care (purge/flush, backflush, wipe wands, clean screens/baskets, calibrate grinders); report malfunctions and tag out unsafe equipment., • Follow PPE and chemical/SDS guidance; keep floors dry and safe. Product Knowledge & Training • Maintain current knowledge of beans (origin, process, roast), flavor notes, and brew methods; share stories that enhance the guest experience., • Participate in tastings, cuppings, and trainings; retain and apply new information quickly., • Support onboarding and cross-training of new team members as assigned. Cash Handling, Technology & Compliance • Use POS accurately; manage cash, tips, discounts, comps, and gift cards per policy., • Follow DOH/health code standards: handwashing, allergen and cross-contact protocols, and temperature control., • Maintain accurate logs (cleaning tasks, sanitizer PPM, fridge temps) as required. Food & Pastry Support (as applicable) • Stage, label, and restock pastries and grab-and-go items; communicate 86s and low pars., • Heat or finish items to standard; handle utensils and packaging with sanitation best practices.Requirements: · Requirements · Required Qualifications · 6+ months barista or café experience in a high-volume, quality-driven environment preferred; we’ll train the right candidate. · Ability to dial in espresso, steam milk to texture, and execute consistent beverages under pressure. · Clear, professional communication and guest-recovery skills; strong organization and pace. · Basic sanitation knowledge; valid Food Handler certification (or ability to obtain). · Comfort with POS systems and Google Workspace a plus. · Reliable attendance and schedule flexibility (early mornings, weekends, holidays). · · Working Conditions & Physical Requirements · Stand/walk for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions. · Lift/carry up to 35–40 lbs. (milk crates, boxes of beans, brew equipment). · Exposure to hot liquids/steam, refrigeration, and cleaning chemicals; slip-resistant footwear required. · · In Return, We Offer You · Competitive hourly pay plus tips (where applicable) · Opportunities for growth, cross-training, and SCA-style development · Employee dining and partner discounts · Access to health & wellness benefits where eligible · · Equal Opportunity Employer · José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionCompany Description We are looking for Room Attendants to join the re-opening of the famed Delano Miami Beach. Set to open its doors in 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Floor Supervisor, Room Attendant assist in maintaining the highest standards of cleanliness and upkeep in guest rooms and related areas. Ensure all guests receive high-quality, personalized service, contributing to an engaging and dynamic guest experience. YOUR KEY RESPONSIBILITIES: • Clean and service guest rooms, bathrooms, and related areas in accordance with hotel cleanliness and presentation standards., • Re-sheet beds daily with fresh, wrinkle-free linen; dust all furniture; clean and sanitize bathrooms thoroughly; replenish guest supplies and stationery; and vacuum all floors., • Accurately record all serviced rooms on daily worksheets and report any rooms that cannot be serviced., • Ensure VIP amenities and gifts are replenished and presented daily., • Dispose of trash and soiled linen safely and correctly, following hotel protocols., • Maintain all housekeeping equipment in working order; report any faults or maintenance needs immediately., • Establish a respectful and courteous rapport with guests, addressing inquiries and special requests promptly., • Handle guest complaints with professionalism, ensuring proper resolution and follow-up, and escalate when necessary, • Adhere to hotel key control procedures and maintain accountability for assigned keys., • Immediately turn in all lost and found items and follow the hotel's lost property procedures., • Support inventory checks and participate in special cleaning projects as required., • Ensure guest property is handled with care and in accordance with hotel standards., • Report any damage to bedding, curtains, blinds, or furnishings to the Floor Supervisor, • Notify the Floor Supervisor of any rooms marked "Do Not Disturb," double-locked, or otherwise inaccessible., • Report any shortages of linen, guest supplies, or equipment to the appropriate supervisor., • Comply with all health, safety, and sanitation standards; immediately report any hazards or concerns., • Collaborate with fellow team members to assist in related tasks or cover duties as needed to ensure smooth operations., • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.Qualifications SPECIFIC JOB KNOWLEDGE & SKILLS: • High school diploma or equivalent required., • One to two years of experience in a guest-facing role, preferably in an upscale or lifestyle brand hotel., • Warm, friendly, and approachable demeanor with a positive attitude., • Ability to multitask and remain detail-oriented in a fast-paced, dynamic environment., • Strong interpersonal skills with the ability to maintain positive and productive working relationships across departments., • Capable of working independently while contributing to a team-oriented atmosphere., • Physically able to stand or walk for a minimum of eight hours per shift., • Must be observant, responsive, and able to handle multiple tasks and high-pressure situations with professionalism., • Able to twist, push/pull, reach, bend, climb, and carry objects as needed to complete daily duties., • Excellent communication skills; must be able to read, write, speak, and understand English., • Must be flexible to work both indoors and outdoors in varying weather conditions, depending on business needs., • All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor. Additional Information All your information will be kept confidential according to EEO guidelines.

Scope of Position The Bourbon Steak Executive Chef is accountable for leading, supporting and managing the culinary team. He/she will work directly with the Executive Leadership on new concepts and initiatives. The Bourbon Steak Executive Chef will maximize growth and long-term profit through development of menu items and culinary under the company standards. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs. Bourbon Steak is a modern American steakhouse that embodies a timeless dining experience complimented by a cutting-edge beverage program. Classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse, pairing meats with an extensive wine list and cocktails, while using local farmers and purveyors to highlight the regions finest ingredients. Position Requirements • Professional demeanor appropriate for a luxury environment., • Minimum 6 years’ experience in culinary and quality food production, in a luxury hotel or freestanding restaurant., • Minimum 6 years’ experience in an Executive Chef Fine Dining position, with at least 2 years on a leadership role., • Excellent culinary skills and knowledge of food productions techniques., • Effective at listening to, understanding, and clarifying the concerns raised by Associates and guests., • Able to motivate and inspire team through leadership., • Food Service certification as required by franchise. Responsibilities • Leads kitchen management team., • Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily., • Provides guidance and directions to subordinates, including setting performance standards and monitoring performance., • Utilize interpersonal and communication skills to lead, influence, and encourage others, leads by example., • Establishes goals including performance goals, budget goals, team goals, etc., • Reviews staffing levels to ensure guest service, operational needs and financial objectives are met., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Analyzes information and evaluating results to choose the best solution and solve problems., • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders., • Keep production of food at an adequate level, which does not result in excessive leftovers and waste., • Ensure compliance with food handling and sanitation standards., • Develop new menus and stay up to date with current culinary trends., • Develop, standardize, cost, and collaborate recipes throughout the various outlets., • Provide information to executive teams, managers, and supervisors., • Ensures associates maintain required food handling and sanitation certifications., • Prepares and cooks foods of all types, either on a regular basis or for special requests or functions, e.g., food tastings., • Improves service by communicating and assisting with associates to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Recruit, interview, and hire associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train., • Desire to teach and mentor both the Associates and culinary interns/externs., • Ensures associates receive on-going training to understand guest expectations., • Supervise and manage schedules for the various outlets, hold pre-shift meetings., • Perform any other reasonable duties as required by senior management. Education • Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Skills and Abilities • Able to work flexible schedules including holidays and weekends and able to perform multiple tasks., • Comfortable training, directing, and supervising culinary staff., • Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery., • Able to handle a multitude of tasks in an ever-changing environment., • Able to work with and understand financial information and data, and arithmetic functions., • Able to communicate in the English language. Second language is a plus., • Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook). Physical Requirements • Must be able to work in a fast-paced environment., • Must be physically fit to lift, pull, and push items up to 100 pounds., • Also requires standing/walking/reaching and bending throughout shift.

Collaborate with the management team to develop and continuously optimize front-of-house (FOH) operations manuals and standardized procedures. Oversee and manage the daily FOH operations and execution of marketing initiatives across nine restaurant locations, ensuring continuous improvement in service quality, operational efficiency, and overall business performance. Key responsibilities include, but are not limited to: establishing and refining opening and closing procedures, optimizing inventory and supply management systems, coordinating FOH procurement with headquarters, evaluating and improving vendor pricing and performance, and overseeing the maintenance and proper use of FOH equipment. Conduct weekly operational and sanitation audits to ensure full compliance with health department and regulatory requirements. Maintain close collaboration with marketing and operations teams to drive effective execution of promotional initiatives, with the goal of increasing revenue, average revenue per employee, and overall labor productivity. Responsibilities 1, Establish and continuously refine FOH service standards and operational procedures. Monitor service execution across all locations to ensure consistency and alignment with company standards, delivering a high-quality and consistent guest experience. Drive continuous improvement through performance analysis and on-site observations to enhance customer satisfaction and brand reputation. 2,Develop and implement a structured training and development system for FOH staff, including onboarding, ongoing training, and leadership development for head servers and service staff. Ensure team members possess the required skills and knowledge to deliver consistent, high-quality service, while continuously improving overall team capability and professionalism. 3,Oversee all aspects of FOH human resource management, including recruitment, interviewing, scheduling, workforce allocation, performance evaluation, promotions, and disciplinary actions. Build and maintain a high-performing, stable, and accountable team, while fostering employee engagement and productivity. 4,Maintain effective and consistent communication with the Brand Chef, restaurant head chefs, FOH supervisors, and commissary kitchen. Actively relay feedback from guests and front-line staff regarding food quality, service flow, and operational efficiency. Facilitate strong FOH and BOH collaboration to continuously improve product quality and service processes, ensuring smooth and efficient operations. 5, Develop and maintain strong customer relationships. Handle escalated customer complaints and complex service issues in a timely and professional manner. Continuously enhance the guest experience to improve customer satisfaction and loyalty. 6,Support new restaurant openings as required by the company, including pre-opening preparation, team setup, operational implementation, and post-opening support. Ensure new locations launch successfully and achieve operational stability in a timely manner. Qualifications 1, \tExperience: Related position experience in the restaurant industry , be familiar with restaurant operations and service procedures.\t 2, \tLeadership & Management Skills: Strong leadership and management, responsible, with the capacity to effectively lead and motivate a team, to achieve the team’s target. 3, \tFinancial and business Awareness: Basic knowledge of financial budgeting, cost control, and profitability，understand the market trends and competition, and be able to formulate appropriate sales strategies and business decisions to contribute to business growth is advantageous.\t 4, \tFood Safety and Hygiene Knowledge: Familiarity with food safety and hygiene regulations and practices, and related regulations stated by Sanitary Bureau.\t 5, Mandarin / Cantonese speaker is preferred. Work Schedule: 5 days a week (55 hours) Other: Free Apartment \t

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Provides support as a member of the Bakery team to include receiving and preparing product, maintaining the Bakery area and displays, and selling product in support of WFM standards. Performs all functions related to breaking down deliveries and stocking shelves. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. Team Leaders are required to spend significant time on the floor, engaging with customers, and pitching in to help whenever and wherever needed. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations. Job Responsibilities • Ensures a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products., • Stocks and cleans shelves, bins, and display areas., • Monitors and prevents spoilage and communicates waste to buyers, Team Leaders, and shift supervisor., • Maintains back stock in good order., • Assists with sampling program, keeping sample areas full, clean and appealing., • Assists with periodic inventory checks., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Performs other duties as assigned by store, regional, or national leadership. Job Skills • Ability to sell proactively., • Ability to learn basic knowledge of all products carried in department., • Ability to visually examine products for quality and freshness., • Proactively reads labels and familiarizes oneself on various products., • Assists with periodic inventory checks., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals. Experiences • No prior retail experience required. Physical Requirements / Working Conditions • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. New entry level Team Members who successfully complete their first 90-days of employment and who remain actively employed in an eligible role, may be eligible for a base rate increase after their 90-day anniversary.At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs.Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.\n\nMore detail about Whole Foods Market - Coral Gables part of Whole Foods Market, please visit https://culinaryagents.com/entities/74265-Whole-Foods-Market---Coral-Gables

Job Description Hourly Wage $18.22 Please note: Resumes cannot exceed 2 pages in length, or they will be disqualified. Are you looking for a better work-life balance and opportunities to grow? Join an excellent organization that puts Veterans first for a fulfilling career! Since 1946 Veterans Canteen Service (VCS) has delivered the VCS benefits to millions of Veterans enrolled in the Department of Veterans Affairs (VA) Healthcare system, the largest Healthcare system in the United States. VCS is a program office in the Veterans Health Administration (VHA) that is Veteran-facing, providing America’s Veterans enrolled in VA’s Health Care System, their families, caregivers, and VA employees, with reasonably priced merchandise and services essential to their comfort and well-being. Now hiring: Team Members to provide exceptional service in our cafes and retail markets! The Veterans Canteen Service (VCS) located at the Miami, FL, VA Medical Center is seeking part-time Food Service Workers who enjoy working in a fast-paced environment and are committed to serving America’s Heroes. Major Duties and Responsibilities: • Prepares a variety of beverages, including but not limited to coffee, latte, cappuccino, and smoothies., • Prepares and assembles an assortment of food items, including but not limited to breakfast sandwiches, lunch sandwiches, wraps, pancakes, burritos, and many more., • Maintains cleanliness & sanitation of workplace, equipment, utensils in compliance with health & safety standards., • Properly stores food to maintain freshness and prevent spoilage., • Prepares a variety of foods according to customers' orders or supervisors' instructions, following approved procedures., • Will be exposed to varying temperatures, including hot and cold., • Performs other duties as assigned. VCS offers competitive benefits, including: • Child Care Subsidy Program, • Public Transportation Benefits (Bus Pass), • Annual Cost of Living Pay Increases, • Major Medical, Dental, Vision Insurance & Life Insurance, • Vacation & Sick Leave to include 11 (paid) Federal Holidays, • Company Contribution to Retirement Savings Plan, • Visit us at https://www.vacanteen.va.gov/ for more information about the Veterans Canteen Service Requirements: • A current, valid REAL ID is required to work at Veterans Canteen Service., • Ability to read instructions and perform basic math for food preparation., • Requires constant standing, walking, and frequent bending., • Must be able to lift or move objects weighing up to 40 pounds unassisted., • Minimum of one (1) year of experience in the food service industry is preferred but not necessary., • Excellent customer service skills As a condition of employment for accepting this position, you will be required to serve a 1-year probationary period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider: • your performance and conduct;, • the needs and interests of the agency;, • whether your continued employment would advance organizational goals of the agency or the Government; and, • whether your continued employment would advance the efficiency of the Federal service. Upon completion of your probationary period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest. Participation in the seasonal influenza vaccination program is required for all Department of Veterans Affairs Health Care Personnel (HCP). Participation in the seasonal influenza program is a condition of employment. It is a requirement that all HCP receive the annual seasonal influenza vaccination or obtain an exemption for medical or religious reasons.

Job Description We are seeking a Driver & Food Service Aide to join our team at Independent Living Systems (ILS). ILS, along with its affiliated health plans known as Florida Community Care and Florida Complete Care, is committed to promoting a higher quality of life and maximizing independence for all vulnerable populations. About the Role: The Driver & Food Service Aide plays a vital role in supporting health care services by ensuring timely and safe transportation of meals and supplies to various health care facilities and members. This position combines driving responsibilities with food service duties, contributing to the overall well-being and satisfaction of members and staff. The role requires adherence to strict safety and hygiene standards to maintain the quality and safety of food during transport and delivery. The successful candidate will work closely with health care teams to coordinate delivery schedules and respond to any immediate needs related to food service. Ultimately, this role ensures that nutritional support is efficiently and reliably provided, enhancing member care and operational effectiveness within the health care environment. Minimum Qualifications: • High school diploma or equivalent., • Valid driver’s license with a clean driving record., • Ability to lift and carry up to 50 pounds safely., • Basic knowledge of food safety and hygiene practices. Ability to follow detailed instructions and maintain accurate records., • Relevant experience may substitute for the educational requirement on a year-for-year basis. Preferred Qualifications: • Previous experience in food service or delivery within a health care setting., • Certification in food handling or safety (e.g., ServSafe)., • Familiarity with local traffic laws and routes in the service area., • Ability to operate GPS and other navigation tools efficiently. Responsibilities: • Safely operate company vehicles to deliver meals, supplies, and equipment to designated health care facilities and member locations according to scheduled routes., • Assist in the preparation, packaging, and distribution of food items, ensuring compliance with health and safety regulations., • Maintain cleanliness and sanitation of vehicles and food service equipment to meet health department standards., • Communicate effectively with health care staff and supervisors to coordinate delivery times and address any special requirements or issues., • Document delivery activities, including mileage, delivery times, and any incidents, and report them promptly to management.

Job Description Department: FOH FLSA status: Exempt Summary: The General Manager is responsible for leading the food and beverage service staff in facilities. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses. Essential Duties and Responsibilities: Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. • Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must hold Food Manager certification. • Guest service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. • Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. • Personnel Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Train new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly conversation. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. • Community Involvement Provide strong presence in local community and high level of community involvement by restaurant and personnel. Their responsibilities can also include: • Ensuring that the profit margins are achieved for each food and beverage outlet., • Purchasing, receiving, storing and issuing liquor as well as controlling the overall inventory., • Co-ordinating requests from other departments., • Holding regular meetings with section heads to ensure that all departments are working efficiently. Competencies: • Initiative, • Leadership, • Professionalism, • Outgoing personality, • Communication, • Team building, • Drive and trustworthy, • Employee development, • Stress tolerance/Flexibility, • Interpersonal relations, • Client/Customer service, • Self-discipline Key skills and abilities: Planning Technical skills Rewarding and motivating Regulatory and Safety compliance Delegating and directing Open to learning and self-development Teamwork skills Organizational Problem solving Communication Flexibility Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. Position Type/Expected Hours of Work This position regularly requires long hours, nights and weekend work. 50 + weekly Required Education and Experience • A college degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative., • A minimum of 5 years of progressive responsibility in the food and beverage industry is required., • Knowledge of computers (MS Word, Excel)., • Deep admin, culinary, beverage & nightlife exposure required., • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports., • Must be eligible to work in the United States.

Job Description Utility Worker in Food Service The Utility Worker in Food Service is responsible for supporting the daily operations of the healthcare food service department. This position plays a critical role in ensuring cleanliness, organization, and efficient operation within the kitchen and dining areas. The Utility Worker will assist with dishwashing, food prep assistance, maintaining a clean and sanitary work environment, and supporting other food service staff as needed. Job Type: Full-Time Schedule: Monday-Friday and weekends Shift: 7:00am-7:00pm Rate of Pay: $15.00 Key Responsibilities: • Dishwashing & Cleaning: Wash dishes, pots, pans, and utensil sin accordance with food safety standards. Ensure that all kitchenware is cleaned, sanitized, and properly stored., • Food Preparation Support: Assist with basic food prep tasks, such as chopping vegetables, assembling ingredients, and portioning food., • Kitchen Maintenance: Maintain cleanliness and organization of kitchen areas, including countertops, floors, and storage areas. Dispose of trash and recyclables in accordance with health and safety regulations., • Inventory Assistance: Assist in managing inventory by stocking food supplies, cleaning products, and maintaining proper organization of storage areas., • Sanitation Compliance: Follow strict sanitation and safety protocols to ensure compliance with health and safety regulations., • Team Collaboration: Work collaboratively with kitchen staff and other team members to support food service operations and ensure a smooth workflow. Other Responsibilities: Ability to perform duties in emergency situations and adverse weather conditions, which may include extended on-site work hours as necessary to ensure the continuation of operations and to respond to unforeseen circumstances. Perform all duties as assigned by management, including but not limited to, any additional tasks or responsibilities as may be reasonably required to meet the operational needs of the organization. Qualifications: • Experience: Prior experience in food service or a similar role is preferred but not required., • Knowledge: Basic understanding of food safety practices, sanitation standards, and kitchen equipment., • Skills: Ability to work efficiently in a fast-paced environment, attention to detail, and the ability to follow instructions accurately., • Physical Demands: Ability to stand for extended periods, lift up to 50lbs, and perform repetitive tasks., • Personal Attributes: Strong work ethic, reliability, and the ability to work as part of a team. Positive attitude and commitment to maintaining high standards of cleanliness and safety. Work Environment: This position is primarily based in the kitchen and dining areas, with exposure to high-temperature environments, cleaning chemicals, and kitchen equipment. Benefits: • Dental insurance, • Vision insurance, • Health Insurance, • 401k, • Paid time-off, • Paid holidays, • Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual’s capabilities, qualifications, training, experience, and suitability.

Job Description Housekeeping Supervisor Job Description Department: Housekeeping Reports to: Statement of Purpose: The Housekeeping Supervisor is responsible for overseeing the Club's daily housekeeping operations, ensuring that all member areas, guest spaces, offices, and common areas are maintained in a clean, organized, and welcoming condition at all times. This position supervises housekeeping staff, coordinates schedules, inspects completed work, and helps maintain the high service standards expected at a private yacht club. Essential Duties and Responsibilities: • Supervise and support the housekeeping team in daily cleaning operations., • Assign daily tasks and monitor completion of duties., • Inspect member areas, dining rooms, offices, banquet spaces, and common areas to ensure cleanliness and presentation standards are met., • Train new housekeeping employees on Club standards, safety procedures, and proper use of cleaning equipment and chemicals., • Maintain inventory of cleaning supplies and equipment; notify management of ordering needs., • Ensure compliance with safety, sanitation, and OSHA standards., • Assist with scheduling staff to ensure proper coverage for Club events, weekends, and holidays., • Respond promptly and professionally to members' and guests' requests or concerns., • Coordinate deep cleaning projects and special event setups as needed., • Report maintenance issues or safety hazards to the appropriate department., • Promote teamwork and maintain a positive working environment., • Assist with housekeeping duties when operationally necessary. Qualifications: • Previous housekeeping supervisory experience preferred, ideally in hospitality, hotels, country clubs, or private clubs., • Strong leadership and organizational skills., • Ability to communicate effectively in English; bilingual English/Spanish preferred., • Knowledge of cleaning procedures, chemicals, and safety practices., • Ability to work flexible schedules, including weekends, holidays, and evenings as needed., • Ability to stand, walk, bend, lift, and perform physical tasks throughout the shift., • Professional appearance and positive attitude. Physical Requirements: • Ability to lift up to 30 pounds., • Ability to stand and walk for extended periods., • Ability to perform repetitive cleaning and inspection tasks. This position operates in a hospitality and private club environment with frequent interaction with members, guests, and staff. A high level of professionalism, discretion, and member service is required at all times. Equal Employment Opportunity. Drug Free Workplace

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Provides support as a member of the Produce team to include receiving and preparing product, maintaining the Produce floor and displays, and selling product in support of WFM standards. Performs all functions related to breaking down deliveries and stocking shelves. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Job Responsibilities Ensures a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products. Assists Team Leader in organizing and displaying volume and seasonal items. Monitors and prevents spoilage and communicates waste to buyers, Team Leaders, and shift supervisor. Completes spoilage, sampling, temperature, and sweep worksheets as required. Assists with periodic inventory checks. Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings. Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously. Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product. Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices. Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards. Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing. Immediately reports safety hazards and violations. Performs other duties as assigned by store, regional, or national leadership. Job Skills • Ability to sell proactively. Ability to learn basic knowledge of all products carried in department. Ability to learn and understand growing processes that differentiate conventional from organic produce. Strong attention to detail. Strong to excellent communication skills and willingness to work as part of a team. Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors. Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members. Ability to follow directions and procedures; effective time management and organization skills. Passion for natural foods and the mission of Whole Foods Market. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. Understanding of and compliance with WFM quality goals. Experience • No prior retail experience required. Physical Requirements/Working Conditions Must be able to lift 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery. May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $16.00-$25.40 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits offers a wide range of benefits for Full and Part-Time Team Members, including eligibility for a store discount, paid time off, financial wellness, health & wellness support programs, and access to other Team Member perks. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire and may vary based on work location, length of service, and job type (such as regular or seasonal). Click here for benefit details. New entry level Team Members who successfully complete their first 90-days of employment and who remain actively employed in an eligible role, may be eligible for a base rate increase after their 90-day anniversary. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.\n\nMore detail about Whole Foods Market part of Whole Foods Market, please visit https://culinaryagents.com/entities/227594-Whole-Foods-Market

Job Description Job Summary Responsible for preparing guest food and maintaining kitchen sanitation to Board of Health Standards. Essential Job Functions • Responsible for all line cooks during service., • Responsible for maintaining high food quality., • Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control., • Assess designated station and if needed, bring up to par., • Assist with other stations and duties to ensure entire team is up to par., • Follow all recipes, as specified., • Responsible for assembly of recipes in a manner consistent with established procedures., • Assure that each dish that goes out is prepared to Carillon hotel Miami Wellness Resort standards., • Follow Carillon hotel Miami Wellness Resort Sanitary Guidelines in order to maintain the highest possible rating from the Health Department on a regular basis., • Responsible for restocking designated station for each meal period and for the next cook., • Understand and study Carillon hotel Miami Wellness Resort nutrition philosophy, menu ingredients, as well as the Ranch’s overall operation, philosophy, activities and services in order to better answer guest and/or server questions., • Perform clean-up duties during and after each shift to ensure the kitchen is presentable to guests; prepare and set up for next day., • Notify supervisor of any potential problems or shortages., • Adhere to Carillon hotel Miami Wellness Resort standards for guest service., • Refer guest problems or complaints to supervisor according to Carillon hotel Miami Wellness Resort guest problem resolution policy., • Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately., • Assist with covering any stations or duties as needed., • Perform other job-related duties as directed. Education, Experience and Skill Requirements • Preferred three or more years experience with food preparation preferably in the local market within a luxury hospitality setting., • Good guest service skills., • Good verbal and written communication skills., • Strong organizational skills and attention to detail., • Maintain a cheerful, positive attitude when working with a variety of people in stressful situations, • Ability to work as a team player or independently as assigned., • Ability to work any station at any time as needed., • Food sanitation certificate required, • Maintain a neat and clean appearance., • Ability to handle stressful situations and be able to prevent and/or handle emergency situations., • Must be able to read, write and speak English.

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 DescriptionCompany Description We are looking for a Chef de Partie to join the famed Delano Miami Beach. Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications. YOUR KEY RESPONSIBILITIES: • Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production., • Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation., • Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines., • Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen., • Supervise and train kitchen staff, fostering a collaborative and productive work environment., • Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders., • Handle guest feedback and concerns regarding food quality or service, addressing issues promptly., • Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards., • Participate in staff evaluations, providing constructive feedback to encourage professional growth., • Manage kitchen equipment and ensure proper maintenance and cleanliness., • Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards., • We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Restaurant Chef – Mediterranean Cuisine Date Revised: 05/01/2026 Department: Theapolis Mediterranean Restaurant FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job Description Restaurant Chef – French/Italian Bistro Date Revised: 05/01/2026 Department: Lola's Brasserie FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job DescriptionCompany Description We are looking for a Chef de Partie to join the re-opening of the famed Delano Miami Beach. Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description JOB OVERVIEW: Under the general guidance of the Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications. YOUR KEY RESPONSIBILITIES: • Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production., • Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation., • Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines., • Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen., • Supervise and train kitchen staff, fostering a collaborative and productive work environment., • Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders., • Handle guest feedback and concerns regarding food quality or service, addressing issues promptly., • Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards., • Participate in staff evaluations, providing constructive feedback to encourage professional growth., • Manage kitchen equipment and ensure proper maintenance and cleanliness., • Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards., • We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • And more… BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing companyRequirements:POSITION SUMMARY Prepare all temaki for takeout and delivery orders. This position generally works on the line alone or with one other person. Manage the order tickets and prepare all of them in a timely fashion. RESPONSIBILITIES • Manage the preparation area from start to finish, • Ensure the temaki stations are set up and properly stocked before and during service, • Follow prep list as assigned by Chef on Duty, • Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards, • Maintain appropriate portion-control, • Box temaki in order according to the ticket, • Pack caviar and ikura in the tins according to the par list, • Restock items that were depleted during the shift, • Maintain cleanliness and sanitization of food preparation area, • Maintain proper storing temperatures and food labels according to DOH regulations, • Follow proper rotation procedures according to DOH regulations - FIFO, • Complete Opening and Closing side work checklists, • Support and assist fellow team members whenever possible, • Communicate problems and ideas to Chef on Duty and/or Manager on Duty, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty ESSENTIAL FUNCTIONS, • The ability to speak and understand English, • The ability to comprehend and follow written and verbal direction, • The ability to understand basic math, • The ability to work independently or as part of a team, • The ability to lift at least 30 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to perform essential job functions under pressure and maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Maintain general knowledge of the restaurant, location, transportation, management team, etc., • Participate in community events and ensure corporate social responsibility goals of Company are met, • Attend mandatory meetings, • Adhere to all HR policies and guidelines, • Perform all other related and compatible duties as assigned by the Management Team, • Update knowledge and skills by participating in staff training opportunities, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations

Job Description *This is an onsite role based out of our office in Doral, FL. This is not a remote or hybrid opportunity. Position Summary Loud And Live is seeking a hands-on, organized, and hospitality-driven Concessions Manager to support the execution and day-to-day operations of food & beverage concessions across concerts, festivals, sporting events, brand activations, private events, and venue programming. Reporting to the Senior Manager of Concessions, this role is responsible for managing on-site concessions operations including staffing, inventory control, bar setup, product ordering, event execution, and guest-facing food & beverage service standards. The ideal candidate thrives in fast-paced live-event environments, understands high-volume concession operations, and is comfortable leading teams through event setup, service, breakdown, and operational troubleshooting. This role is highly operational and field-focused, requiring strong attention to detail, urgency, organization, and hospitality execution. Key Responsibilities Event Concessions Operations • Oversee on-site concessions operations during concerts, festivals, sporting events, private events, and experiential activations, • Manage the setup, operation, and breakdown of bars, concession stands, portable beverage stations, VIP hospitality areas, and food service environments, • Ensure all concessions areas are clean, organized, stocked, and operationally ready prior to event opening, • Support event-day execution by monitoring service flow, staffing performance, inventory levels, and guest experience standards, • Troubleshoot operational issues in real time and communicate needs or concerns to leadership promptly Staffing & Team Management • Recruit, schedule, train, and supervise bartenders, barbacks, cashiers, concessions staff, and temporary event labor, • Coordinate staffing levels based on event size, operational needs, and projected attendance, • Lead pre-event staff briefings and communicate service expectations, operational procedures, and event-specific details, • Foster a positive, team-oriented, and hospitality-driven work environment, • Monitor staff performance and support operational accountability during live events Inventory, Ordering & Product Management • Assist with product ordering, requisitioning, and inventory management for all concessions operations, • Monitor inventory levels for alcohol, beverages, mixers, dry goods, disposables, ice, supplies, and operational materials, • Coordinate event inventory pulls and ensures proper product distribution across bars and concession locations, • Track product usage and assist with post-event inventory reconciliation and reporting, • Support loss prevention and proper handling of inventory and operational supplies Beverage Program & Menu Support • Assist with building beverage menus, cocktail offerings, and concessions product selections based on event type and audience, • Support drink recipe development, bar setup standards, and operational consistency across events, • Ensure proper presentation and execution of branded beverage programs and sponsor integrations, • Collaborate with concessions leadership on improving service efficiency and guest experience offerings Logistics & Operational Support • Assist with loading, transporting, organizing, and setting up concession equipment and operational assets, • Coordinate with warehouse, production, and venue operations teams to ensure timely setup and breakdown of concessions environments, • Oversee organization and cleanliness of concession storage areas, bars, refrigeration units, and operational equipment, • Ensure proper handling and maintenance of concession equipment, portable bars, refrigeration, draft systems, and POS stations Compliance & Safety • Ensure compliance with all alcohol service laws, health department standards, food safety procedures, and venue operational policies, • Maintain cleanliness and sanitation standards across all concession operations, • Monitor responsible alcohol service practices and operational safety during events, • Assist with maintaining operational permits, certifications, and event compliance requirements when necessary Qualifications • 3+ years of experience in concessions, bars, hospitality, catering, festivals, live events, or food & beverage operations, • Experience managing high-volume food & beverage or event operations preferred, • Strong understanding of bar operations, beverage service, concessions logistics, and inventory management, • Experience supervising event staff, bartenders, or hospitality teams, • Strong organizational, communication, and multitasking skills, • Ability to remain calm and solutions-oriented in fast-paced event environments, • Hands-on work ethic with the ability to actively support operational execution, • Ability to work nights, weekends, holidays, and extended event hours Preferred Experience • Experience in concerts, festivals, stadiums, arenas, nightlife, or experiential hospitality environments preferred, • Knowledge of liquor brands, beverage programs, cocktail development, or event hospitality operations preferred, • Familiarity with POS systems and inventory management systems preferred, • Bilingual English/Spanish preferred Physical Requirements • Ability to stand and walk for extended periods during events, • Ability to lift and move inventory, kegs, equipment, and operational supplies up to 50 lbs, • Comfortable working in outdoor event environments, bars, kitchens, warehouses, and active production sites, • Ability to work extended operational hours during event builds and live events What We’re Looking For We are looking for a hospitality-focused operational leader who understands how to execute high-volume concessions experiences efficiently while maintaining strong guest service standards. The ideal candidate is organized, proactive, and comfortable leading teams in fast-paced live-event environments. This role requires someone who can manage staffing, inventory, bar operations, and event execution while supporting the larger concessions leadership team in delivering memorable food & beverage experiences.

Job Description 1. Maintains and demonstrates knowledge of therapeutic diets and modification of menus, 2. Maintains and demonstrates knowledge of Food Service department policies and procedures 3 Maintains and demonstrates knowledge of food sanitation techniques a. Uses MSDS as reference to avoid injury from chemical uses b. Knows what chemicals are used for which jobs c. Ensures adequate sanitation is maintained throughout shifty by completing sanitation assignments 1. Demonstrates the ability to keep an adequate supply of items on hand (paper goods, food, sodas, juices, condiments) a. Reports shortages of any item to management b. Restocks all items; condiments, paper goods, food, sodas, juices, etc, 2. Accurately tallies menu items for production, 3. Answers diet telephone and documents all messages. Maintains all necessary logs: telephone; meals for Endoscopy, Ambulatory, Emergency room, In-patients; guest trays, daily census sheets. Takes any changes in diet immediately, informs the other diet aides and cafeteria aides of any late trays in a timely manner., 4. Heads patient menus. Makes modifications as needed based on diet prescription or preferences. Sorts menus for the start of trayline., 5. Works in the cafeteria, café, or MD lounge as needed., 6. Maintains a clean and organized diet office., 7. Sets up meetings and MD lounge as needed. Performs other assignments as needed.

Job Description Job Summary Directs and organizes the activities of the Pool and Beach staff within the Food & Beverage department to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Plans and directs the functions of administration and planning of the Pool and Beach department to meet the daily needs of the operation. Implements effective controls of food, beverage and labor costs. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Interviews, trains, supervises, counsels, schedules and evaluates staff as needed alongside the department head. Adherence to establish policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. DEPARTMENTAL - Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee Pool & Beach operations. - Coordinates with the Director of Food & Beverage, plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes. - Perform daily inspection of Pool & Beach area for readiness according to standards. - Perform regular inspection of all areas in order to direct work. Emphasis to be on sanitation and cleanliness. - Supervise and direct service. - Maintain safety by adhering to stated safety policies and handle guest and employee accidents. - Handle guest complaints in the most diplomatic manner. - Spot-check guest checks to ensure proper check handling procedures are being adhered to. - Be aware of the budget and continuously work towards achieving budgeted goals. - Relate any outlet maintenance needs to the Engineering Department by work order program. - Keep storerooms in a state of readiness, cleanliness and tidiness. • Schedule personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals. - Promote and maintains good employee relations between departments. - Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards. - Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met. - Profit & Loss management by following cash control/security procedures, maintain inventory, manage labor, review financial reports, and take any appropriate actions. - Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train. - Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program. HUMAN RESOURCES - Interview, hire, train, supervise, develop, discipline, counsel and evaluate Food & Beverage team members according to hotel and Grand Beach Hotel standards. - Attend hotel / management enrichment training sessions. - Adhere to and facilitate progressive disciplinary action when necessary. - Prepare and administer staff evaluations as required. - Facilitate regular monthly departmental meetings as a forum for sharing information. - Maintain accurate and organized staff records. - Counsel staff, while aiding and grooming individuals for career development. - Maintain and ensure staff adherence to all Grand Beach Hotel behavioral standards. - Create weekly department schedules based on the demands of the hotel operation. - Determine the operational needs of the department and ensure they are fulfilled. - Effectively handle guest complaints and ensure resolution to the guest's satisfaction. - Handle and resolve staff interpersonal conflict. - Work to maintain high levels of employee morale and job satisfaction. TRAINING - Orient new team members to the environment, facilities, amenities, administrative procedures and service standards of Grand Beach Hotel. - Conduct random standards testing. - Executes emergency procedures and safety regulations in accordance with hotel standards. ADMINISTRATIVE - Responsibility for Shift staffing and station assignments. - Floor presence during shift, greeting and interacting with guests. - Preparing shift schedules according to Hotel occupancy and special functions. - Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing). - Responsibility for daily payroll (PAF's). - Maintaining inventory of equipment, linen and other supplies. - Monitoring and controlling Micros system in appliance to guest checks and hotel reports. - Ensuring maintenance and cleanliness of restaurant and communicating expectations to Housekeeping, Stewarding and Property Operations. - Exercising quality control for both food and beverage. - Complete knowledge of Micros system. - Full knowledge of scheduling guidelines. - Responsibility for food and beverage promotions. - Executing departmental forecasting and budgeting. - Responsibility for maintaining the highest standards of service and ambiance. - Responsibility for outlet par levels and inventories. - Maintain general appearance and ambiance of restaurant and all common areas; Facilitate the openings and closings. - Arrange accommodations to satisfy VIP special requests and coordinate the service of special requests throughout their stay. - Help build customer loyalty and good will by maintaining a presence in the restaurant and regularly offering assistance. - Track departmental spending to stay within the budgeted guidelines. - Monitor employee payroll closely to ensure there is not unnecessary spending. - Inventory and manage department supplies. - Monitor overtime spending in the department. - Purchases food and beverage products within established guidelines. Oversee correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times. - Participate in the MOD program to ensure all Grand Beach Hotel standards, policies and procedures are fully executed. - Create position specific SOP’s to ensure exceptional guest satisfaction. - Conduct line ups informing all subordinate team members of Hotel events and reinforcing best practices. - Handle guest complaints and urgent staff issues. - Conduct a weekly inventory of food and beverage items. - Foster relationships with other department managers to ensure and maintain open lines of communication and good will. This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment. Job Specifications Qualifications • Freestanding restaurant experience necessary or luxury hotel a plus. • Strong food/wine and liquor knowledge., • Excellent Customer service skills, • Clear concise written and verbal communication skills in English. • Must be proficient in Microsoft Word and Excel., • Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail. • Ability to meet deadlines, work under pressure and work independently. • Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts. • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. • Ability to train and develop others required., • Ability to read and interpret documents., • Ability to work with and apply mathematical concepts., • Ability to write correspondence and reports., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required., • Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Impeccable service standards and attention to detail., • Professional, polished appearance with the ability to exceed our guests expectations., • Proven ability to lead, train, and develop associates., • Knowledge of computer programs used in property management., • Pragmatic problem solving skills., • Excellent verbal communication skills; Bi-lingual preferred., • Ability to work in a multi-ethnic/multi-cultural environment., • Ability to work a flexible schedule including weekends and holidays. Job Duties General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance • 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 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. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Within the first 30 days must be able to perform to standard all activities on the New Hire Training Checklist.

Job DescriptionDescription: Sesame Bakery by Motek, part of the Happy Corner Hospitality collective, is a Mediterranean concept bakery that prides itself on delivering exceptional service and fresh baked goods to our valued guests. Our commitment to excellence extends to every aspect of our operations. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities (but not limited to): • Supervise line execution to ensure efficient, accurate service., • Maintain food quality, consistency, and presentation standards., • Assist with inventory control, ordering, and proper food storage., • Train and cross-train kitchen staff on multiple stations., • Enforce food safety, sanitation, and cleanliness standards., • Assist with expediting to manage ticket flow and service timing., • Support labor scheduling and productivity goals. Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • 401k savings plans., • Medical, dental and vision insurance., • Paid time off., • Employee discounts.Requirements:, • Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role., • Culinary degree or formal culinary training preferred., • Strong working knowledge of food safety, sanitation, and health department regulations., • Experience supporting inventory control, ordering, food cost awareness, and labor efficiency., • Ability to lead by example in a hands-on kitchen environment while managing multiple priorities., • Strong attention to detail and commitment to food quality and consistency., • Clear communicator with a collaborative, team-oriented mindset., • Bilingual proficiency is a plus. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Job Description General Description: Supervises teams in production, packaging and makes sure all products coming off the line have the highest quality possible. Communicates closely with previous shift supervisor, plant manager, and employees on production progress and pursue any problems that arise. Displays leadership abilities that help empower line employees and leads to performance levels that contribute to the achievement of corporate, plant, and individual goals. Creates, develops, and executes strategic plans to hit plant goals and objectives set by the plant manager and the Executive team. Implements and follows all safety procedures, GMP, SOPs, safety standards, and policies described by the handbook. Tasks and Responsibilities: 1. Job Responsibilities: • Supervise all associates directly assigned to production, packaging and logistics' teams and work closely with associates in the Maintenance, Quality Assurance, Sanitation, Human Resource departments and the Executives., • Meet production rates, yield and quality standards as specified by the operations' goals., • Conduct plant tours at regular frequency verifying that recipes are being followed, that the speed and divider weights are according to standards, that the line parameters are according to setup sheets, that the production and quality forms & logs are being filled out properly and that the plant SOPs are being followed by each team. Note any discrepancies, if any are found, communicate with employees, and determine root cause of problem., • Provide leadership in restoring problems that may arise. Involve the plant manager as needed., • Ensures that only the highest quality products are produced, not only in the product itself, but in processing, packaging, labeling, appearance, and every other indicator., • Continuously research work methods or procedures to improve plant efficiencies and lower wastes. Communicate them to the plant manager., • Ensure communication of necessary equipment repairs or improvements to the maintenance department through the work order system., • Train new employees on the job according to the procedure and document the training progress., • Coach and mentor employees into high performing individuals to achieve excellence., • Counsel and discipline the employees as needed following the handbook. When needed, documents notable items of associates, both positive and negative, and places in personnel file., • Perform yearly performance evaluations of the employees., • Develops and implements an "open-door" policy, and is able to troubleshoot, problem solve, and root-cause analysis with employees' concerns and questions., • Record and discuss with employees any necessary disciplinary actions to maintain a high level of performance and attendance according to the plant handbook., • Communicates Standard Operating Procedures and plant rules to all production team members and ensures that they are implemented and strictly adhered to., • Ensure that the production, packaging, warehouses, and common areas (Offices, bathrooms, and cafeterias) are maintained clean and organized., • Efficiently use the human resources available to answer the production needs., • Update employee schedule as needed and record any changes., • Conducts regularly scheduled team meetings including pre-shift meetings, and tailgate meetings., • Verify that all employees arrive on time, punch in/out when needed and report any discrepancies to payroll via the punch log., • Assign necessary job tasks to employees and verify the results., • Communicate with co-worker to promote productivity and responsiveness., • Work in a safe manner and in compliance with Company, State and Federal, OSHA, GMP's, SOP's and other company Policy and Procedures within the BRC Environment., • Ability to work overtime, including weekends, holidays, and emergencies, as needed., • Work effectively as part of a team and display a positive attitude., • Ay other duties as assigned. 1. Food Safety Responsibilities: • Support BRC by maintaining food safety and food quality through training of the employees on SOPs and SSOPs, monitoring the adherence to the procedures, completing job tasks, and maintaining the work area in a sanitary manner following prescribed procedures., • Actively participate to the HACCP, Corrective action committees and meetings., • Complete preoperational checks at the beginning of a run, at each change over and after maintenance work is complete., • Verify and sign all documents related to food safety and ensure it is filled out according to the SOPs in place and address any issues with the documentation as they arise with the employee and the QA department., • Report food safety problems to the QA department or a manager., • Address food safety issues as they arise. 1. Safety Responsibilities: • Work in a safe and responsible manner at all times, following all safety policies, procedures, and rules., • Address unsafe observations or conditions to the Plant manager., • Immediately report an injury or accident to the Plant manager and/or HR department, document and participate to the accident investigation., • Meet all company requirements for training. 1. Social Responsibilities: • Uphold and enforce the Company's labor standards, health and safety, environmental programs and follow business ethics policies., • Ensure plant crew is provided adequate training and understand policies and program., • Meet all Company training requirements., • Meet Company social responsibility established KPIs Skills requirements: • Positive and engaging., • Lead by example., • Spanish required, English preferred., • Strong communication skills., • Must understand people and be able to communicate effectively with them., • Show self-control at all-time especially in stressful situations., • Extremely organized and detailed oriented., • Ability to manage and lead staff to excellent performance., • Working knowledge of MS Office., • Good organizational and time management skills., • Quick thinker, solution oriented and results driven., • Working use of basic math and reading skills., • Mechanically incline a plus. Education and Experience requirements: • A High School or equivalent., • 3-4 years' experience in a production supervisory role in the food industry Physical Requirements: • Ability to stand for extended periods (8+ hours) on a production floor., • Frequent walking, bending, twisting, kneeling, stooping, and reaching., • Ability to lift and carry up to 50 lbs regularly., • Repetitive use of hands, wrists, and arms for handling product, packaging, and operating equipment., • Work in an environment with loud machinery and fast-moving conveyor belts., • Exposure to varying temperatures, including cold storage areas below 40°ree;F and production areas that may exceed 90°ree;F., • Ability to work in a fast-paced setting with continuous movement., • Manufacturing environment with strict adherence to work and safety rules 100% of the time, • Must wear required personal protective equipment (PPE) as designated by company policies. Schedule: 2nd Shift Job Posted by ApplicantPro

Job Description At Curaleaf, we're redefining the cannabis industry with a strong commitment to quality, expertise, and innovation. As a leading global cannabis provider, our brands—including Curaleaf, Select, and Grassroots—offer premium products and services in both medical and adult-use markets. Join us at Curaleaf to be part of a high-growth, purpose-driven company that champions corporate social responsibility through our Rooted in Good initiative, supporting community outreach and positive change. Here, you'll have the opportunity to make a meaningful impact, drive innovation, and help shape the future of cannabis. Title: Processing Lab Technician Pay Range: $16/hr Location: Homestead, FL Job Type: Full Time | Non-Exempt Shift: Monday-Friday, 2:30 pm - 10:30 pm Curaleaf Culture: At Curaleaf, we have a passionate commitment in everything we do. From innovative products to promoting social justice, from environmental sustainability to building world-class brands, we know that none of this is possible without our Team Members, which is why we've committed to fostering a diverse and inclusive experience for all. What You'll Do: As the Processing Lab Technician, you will work within the Processing Laboratory Department and report to the Lab Manager. The Laboratory Technician will assist the Lab Manager by carrying out day-to-day tasks. This task includes but is not limited to: Prepping chemicals, preventative maintenance, Calibration, Tracking, Documenting, Packaging, Labeling, and Cleaning, in accordance with the state regulations and standards set by Curaleaf. It is expected that you will learn and be able to perform all tasks within the laboratory area. Below is a list of responsibilities and expectations for the ideal candidate. • Keep the workspace clean (cleaning glassware, wiping down their work station, mopping, etc.), • Track data through paperwork and on an iPad using our electronic batch record system, • Use internal tracking systems BioTrack and METRC, • Increase operational efficiency and reducing waste through ownership, teamwork, communication and collaboration., • Perform in-process and post-process quality assurance testing and conducting visual inspections to ensure all product meets or exceed CL's specifications and patient's expectations., • Ensure 100% compliance involving proper weighing, data recording, product tracking and security throughout all processes., • Consistently operate in an efficient manner that also complies with all OSHA regulations, Curaleaf and State required Standard Operating Procedures, and all applicable required procedures, • Ensure each product is properly labeled in compliance with state compliance regulations, • Take instructions and help out on tasks delegated by laboratory management, • Prepare materials to be processed in accordance with daily tasks, • Ensure consistency and efficacy of product through quality control testing, • Perform all other assigned duties required to ensure a clean and safe production facility, • Understand and comply with Good Manufacturing Practices (GMP) and all safety procedures to ensure the highest level of safety, • Complete the sanitation of all production equipment and tools including workspace, all equipment, containers, and appliances What You'll Bring: • High School diploma or General Education Diploma (GED), • Excellent verbal interpersonal communication skills to interact with team members, • Must possess basic math skills, • Must have be highly organized with strong attention to detail, • Have an understanding of weights and measurements, • Must be comfortable working in fast paced environment, • Must have the ability to adapt, • Experience with safe handling and proper disposal of harmful chemicals and hazardous waste, • Adaptable/flexible and able to work in an ever-changing environment, • Previous agriculture or manufacturing experience preferred but not required, • Ability to work independently throughout a workday with given directive, • Ability to travel approximately 5% What We Offer: • Competitive Pay, • Medical, Dental, Vision Benefits, • Healthcare and Dependent Care Flexible Spending Account (FSA), • Health Savings Account (HSA), • Retirement Plan - 401(K), • Life/AD&D Insurance, • Short- and Long-Term Disability, • Paid Parental Leave, • Community Involvement Through our Rooted in Good Initiative, • Employee Resource Groups, • Employee Referral Payment Program, • Paid Time Off (PTO), • Employee Assistance Program, • Commuter Benefits, • Employee Product DiscountsCuraleaf Pay Transparency$16—$16 USD What We Offer: • Career Growth Opportunities, • Competitive Pay and Benefits, • Generous PTO and Parental Leave, • 401(K) Retirement Plan, • Life/ Disability Insurance, • Community Involvement, • Referral Bonuses and Product Discounts Benefits vary by state, role type, and eligibility. Follow us on Social Media: Instagram: @curaleaf.usa Twitter: @Curaleaf_Inc LinkedIn: Curaleaf LinkedIn Curaleaf Holdings, Inc. (TSX: CURA) (OTCQX: CURLF) ("Curaleaf") is a leading international provider of consumer products in cannabis with a mission to enhance lives by cultivating, sharing, and celebrating the power of the plant. As a high-growth cannabis company known for quality, expertise and reliability, the Company, and its brands, including Curaleaf, Select, Grassroots, Find, and Anthem provide industry-leading service, product selection and accessibility across the medical and adult-use markets. Curaleaf International is powered by a strong presence in all stages of the supply chain. Its unique distribution network throughout Europe, Canada and Australasia brings together pioneering science and research with cutting-edge cultivation, extraction and production. Home | Curaleaf | Cannabis with Confidence Our Vision: To be the world's leading cannabis company by consistently delivering superior products and services and driving the global acceptance of cannabis. Our Values: • Lead and Inspire., • Commit to Win., • ONE Curaleaf., • Driven to Deliver Excellence. Curaleaf is an equal opportunity employer. Curaleaf recruits, employs, trains, compensates, and promotes regardless of race, religion, color, national origin, gender identity, sexual orientation, physical ability, age, veteran status, and other protected status as required by applicable law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation. Individuals adversely impacted by the war on drugs are encouraged to apply. Current Curaleaf employees should apply for open positions through our Internal Job Board, which can be accessed via the link on The Leaf. *Please note that U.S. immigration rules and regulations are governed by federal law; not state law. Although Curaleaf operates in states that have legalized and decriminalized marijuana, it is still considered a controlled substance under federal regulations and thus illegal under federal law. For this reason, unless and until federal law changes, Curaleaf is prohibited from offering sponsorship for any non-immigrant or immigrant visas. *Please also note that while candidates who are Lawful Permanent Residents (such as those with Green Cards) are eligible for employment with, and are hired by Curaleaf, working for a company engaged in a business that grows and sells a product that is illegal under federal law might compromise the candidate's immigration status. Before a Lawful Permanent Resident accepts an offer of employment, Curaleaf recommends that the candidate seek the advice of an immigration lawyer.

Job Description POSITION PURPOSE: Responsible for the administration of the entire kitchen area in the absence of the Chef and/or Sous Chef. Assist and support kitchen staff as needed. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Preparation of fish and meats., • Oversee preparation of food in all areas during assigned shift., • Communicate any challenges to Chef/Sous Chef., • Set up Daily Specials and Happy Hour Food according to schedule and spaces., • Assists in providing a safe working environment., • Assists Chef/Sous Chef in overseeing cleanliness and sanitation., • Visually check food quality., • Prepare staff schedules with guidance of Chef/Sous Chef., • Assist with outlet food ordering, • Verify that prepared food meets requirements for quality and quantity., • Ensure compliance with federal, state, local and company health, safety, sanitation standards, • Clean food preparation areas, cooking surfaces, and utensils., • Responsible for all aspects of quality control, supervision and production for their area. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Other duties as assigned by Chef/Sous Chef. PHYSICAL REQUIREMENTS: Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Standing Constant Crouching/Bending/Stooping Constant Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Taste Occasional Lifting/carrying (#50 lbs) Occasional Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Doral Golf Resort & Spa from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): • None SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Ability to perform all hourly kitchen staffs’ essential functions., • Must be able to read, write, speak and understand English., • Must be able to grasp, carry and or lift supplies weighing up to 50 lbs., • Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils., • Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc., • Must have intermediate mathematical skills., • Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures., • Must be able to make quick and accurate decisions sometimes under stress., • Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position. QUALIFICATION STANDARDS: EDUCATION: High School Diploma or equivalent required. Culinary degree or equivalent experience in hotel or restaurant. EXPERIENCE: Minimum three years of experience as a cook. Minimum two years of experience in a similar environment. Minimum of 2 years supervisory experience in the culinary department LICENSES OR CERTIFICATES: ServSafe Certified preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Location: University of Miami • We are hiring immediately for a full time SENIOR CATERING CAPTAIN position., • Address: 1350 Miller Drive Room 1630, Coral Gables, FL 33146. Note: online applications accepted only., • Schedule: Full time schedule; Days and hours may vary. Must be flexible to meet business needs. More details upon interview., • Requirement: Three years of previous catering experience and two years of fine dining experience are required., • Perks: Tipped position! Free meal! Metro Rail adjacent! 401K! Medical, Dental, Vision, and Life insurance!, • Pay Range: $11.98 per hour to $15.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1544694. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Supervises Catering Department employees. Prepares and serves food at functions under the supervision of the Catering Director. May drive a truck to deliver food and beverages to catered functions. Essential Duties and Responsibilities: • Supervises employees in the Catering Department. Assists in the performance appraisal process., • Determines workload requirements from catering orders., • Meets with function group leaders to discuss setup arrangements, addresses last-minute changes and resolves problems., • Assembles and delivers food and supplies to the scheduled catering functions., • Returns food, beverages, serving equipment and utensils to catering facility., • Distributes and collects customer comment cards at catered functions., • Ensures proper presentation, portion control and serving temperatures., • Maintains sanitation and orderliness of equipment, supplies and utensils within work area., • Cleans equipment in a timely fashion; thoroughly cleans workstation before leaving the area for other assignments., • Interacts with customers and resolves customer complaints in a friendly and service-oriented manner; relays relevant customer concerns to supervisor., • Follows principles of sanitation and safety in handling food and equipment., • Performs other duties as assigned. Qualifications • A valid driver's license may be required. Must possess or able to obtain a valid food handler's permit and/or alcohol servers permit where required by state law. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.