Trabajos sous chef en Florida

Job Description The Pastry Sous Chef will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless Guest experiences! They will provide leadership, inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards, excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results. Role model exceptional culinary skills and cuisine savvy! Responsibilities: You will implement a wide range of pastries, bread, cakes, and desserts for various dining areas and special events Coordinate the production process, ensuring consistency, freshness, and presentation of all pastry items Monitor monthly inventory, par levels, spoilage, and support environmental efforts You will champion change to drive business results Ensure compliance with food safety regulations and uphold sanitation standards Cultivate an environment where Cast feel included, trusted, empowered, and recognized Establish strong relationships among Cast, leaders, peers, and direct reports Support location menu development Ensure proper maintenance and cleanliness of equipment and facilities Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs Required Qualifications Minimum of two years of culinary management experience managing a team Ability to work and lead effectively in a fast-paced environment Flexibility in scheduling, including evenings, weekends, and holidays as needed Desired Qualifications Experience leading in a unionized environment Food Safety Certification Culinary degree or relevant certification from a culinary institute is preferred #DXMedia #CulinaryProfessional The hiring range for this position in Orlando, FL is $68,600 to $91,900 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Job DescriptionWe are seeking a hands-on Jr. Sous Chef / Line Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation as a Wine Spectator award winning concept. Our ideal candidate is a team-player, attentive, motivated, and hard-working who has a heart of service. Responsibilities • Train and develop team members to company standards, • Cook on the line according to business demands, • Day-to-day culinary operations, • Coordinate food and kitchenware orders, • Assist Chef accordance with business needs., • Check freshness and quality of ingredients, • Assist in the development of menu items, • Anticipate ingredient needs and arrange re-stock accordingly, • Coordinate scheduling of BOH staff and in admin functions as directed by leadership., • Ensure a productive kitchen flow that upholds business standards, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications • Experience working as a head line cook, sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment

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

Job Description Line Cook — Fine Dining Italian Restaurant Valentino Ristorante Italiano, an upscale Italian fine dining restaurant in Clearwater, FL, is looking for an experienced Line Cook to join our kitchen team under Executive Chef Ciro Mancini. What You'll Do • Set up, stock, and run an assigned station (sauté, grill, saucier, garde manger, or pasta), • Prepare mise en place daily using standardized recipes and portioning, • Cook and plate dishes to order with consistent accuracy and presentation during service, • Communicate clearly with the pass, expo, and fellow cooks to keep tickets moving, • Maintain food safety, sanitation, and cleanliness standards throughout the shift, • Rotate stock using FIFO and flag low inventory to the sous chef or Executive Chef, • Support other stations as needed during high-volume service What We're Looking For • Minimum 2 years of line cook experience in a fine dining or upscale full-service restaurant, • Solid knife skills and knowledge of classical and modern cooking techniques, • Ability to stay calm and efficient under pressure during busy service, • Team player with clear, professional communication on the line, • Florida Food Handler certification (or willingness to obtain within 30 days of hire), • Availability for evenings, weekends, and holidays Physical Requirements • Able to stand for a full shift (8–10 hours), • Able to lift up to 50 lbs, • Comfortable working near open flame and hot equipment in a fast-paced kitchen

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Under the direction of the Sous Chef, the incumbent maintains standards established by the Executive Chef in the preparation and presentation of food including tasting, presentation, and sanitation. Essential duties include, but are not limited to: • Assists the Sous Chef and Cook in quality and portion control of product., • Must be flexible and able to work all kitchen areas., • Promotes positive customer relations; handles guest complaints., • Assist other line employees with daily responsibilities., • Prepare production in accordance with established standards set by Restaurant Chef., • Sees to the proper labeling, rotation, storage temperature and environment required.., • Strive to eliminate over-production and over-purchasing., • Maintain quality inventory control of your production., • Ensure that production and storage areas are maintained in accordance with city and state health department codes., • Promotes positive public/employee relations at all times., • Maintains a clean, safe, hazard-free work environment within area responsibility. Qualifications: • Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen Work Environment: • Duties and responsibilities are typically performed in the back of house of the casino, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise., • While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. Native American Preference Policy: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Employment Process: Seminole Gaming’s employment process requires candidates to obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment. These background checks may include, but are not limited to: • Credit Check, • Criminal Background Check, • Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). The Company gives preference in all of its employment practices to Native Americans. First preference in hiring, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements.

Job Description As the Lead Line Cook, you will be responsible for leading the line during service, maintaining high culinary standards, and supporting the Executive Chef and Sous Chef in daily kitchen operations. This position is ideal for an experienced cook who thrives in a fast-paced, professional kitchen and enjoys mentoring others. Responsibilities Lead and organize line operations during dinner service Prepare and plate menu items with consistency and attention to detail Ensure all food meets quality, presentation, and safety standards Train and mentor line cooks and new team members Maintain a clean, organized, and efficient workstation Assist with prep, inventory, and station setup Communicate effectively with the kitchen team to ensure smooth service Follow all health department regulations and company standards Support a positive, respectful, and team-oriented kitchen culture Qualifications 3+ years of professional line cooking experience Previous leadership or supervisory experience preferred Strong knowledge of cooking techniques and food safety practices Ability to work efficiently under pressure Excellent communication and organizational skills Reliable, punctual, and team-focused Flexible schedule, including evenings, weekends, and holidays What We Offer Competitive pay based on experience Opportunities for growth and advancement Employee dining discounts Supportive, professional work environment Work with a talented culinary team in a respected waterfront restaurant If you're passionate about great food, enjoy leading by example, and want to grow your culinary career, we'd love to meet you. Apply today and become part of the Marker 32 team in Jacksonville Beach. Company DescriptionLocal, fast-growth hospitality professionals managing 9 restaurant locationsLocal, fast-growth hospitality professionals managing 9 restaurant locations

Job Description Report to: Executive Chef and Chef De Cuisine, Sous Chef FLSA Status: Non-Exempt Schedule: Based on Business Needs The Line Cook is responsible for preparing food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. Essential Function: -Prepares all food products according to the prescribed methods, including cleaning and cutting the ingredients and cooking -Ensures all materials and supplies are available -Sets up assigned station according to established guidelines and requirements to ensure guest experience -Ensures that all foods are prepared according to established recipes and plating guidelines -Executes designated station without support under normal conditions -Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level -Follows all company HACCP documentation and procedures throughout daily shifts -Responsible for daily requisition of non-food and food products -Maintains safety standards while using knives and other food preparation equipment -Restocks and/or breaks down workstation at the conclusion of the shift -Stocks all stations as directed and cleans/closes all stations as directed -Always ensures organization and cleanliness of all station areas -Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift -Maintains high-level of knowledge regarding the company’s products and SOP’s -Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns -Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency -Understands and practices 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 Departmental Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Qualifications: -Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience -Culinary degree or equivalent preferred but not required -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 Educational and/or Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -High school degree or GED preferred. -Must be able to work in a fast-paced, high energy, and physically demanding environment -Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals Language Skills: -Proficiency in English -Must be able to communicate clearly with managers, kitchen personnel Physical Ability -Be able to work in a standing position for long periods of time (up to 10 hours) -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 -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 -Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus -Frequently required to wash hands and/or wear gloves Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things -Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions -Written Communication - Able to read and interpret written information -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing

Aramark Sports & Entertainment is looking to hire an Executive Sous Chef. The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Oversees the culinary team for daily culinary operations and special events of varied size ? Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards ? Train and manage culinary and kitchen employees to use best practice food production techniques ? Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved ? Reward and recognize employees ? Complete and maintain all staff records including training records, shift opening/closing checklists and performance data ? Develop and maintain effective client and guest rapport for mutually beneficial business relationships ? Aggregate and communicate regional culinary and ingredient trends ? Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends ? Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items ? Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards ? Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase ? Ensure proper equipment operation and maintenance ? Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety ,health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Culinary degree preferred or at least 3 years of related experience in a management role required ? Previous experience in special events, hospitality, or catering required ? Requires advanced knowledge of the principles and practices within the food profession ? Ability to maintain effective client and customer rapport for mutually beneficial business relationships required ? Must have excellent communication and organizational skills ? Must be comfortable working in a collaborative team dynamic ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time ? Must have availability to work event-based hours including evening, weekend, and potentially holiday hours Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Job Title: Assistant Chef Trainee – High-Volume Catering Location: Key Largo, FL Type: Full-time, on-site (No travel required) We are a busy caterer in Key Largo looking for a motivated Assistant Chef Trainee to join our catering kitchen team. We specialize in high-volume events (up to 100+ guests). Position Overview This is a hands-on training opportunity for someone passionate about professional cooking. You will work directly with our experienced kitchen team preparing food for weddings, rehearsal dinners, and other events in a fast-paced, high-volume environment. We are willing to train the right candidate. What We Offer • Comprehensive on-the-job training, • Opportunity to grow into a full Sous Chef role, • Beautiful oceanfront work environment, • Steady event schedule with a mix of weekdays and weekends, • Competitive pay based on experience Requirements • Some prior cooking experience or formal culinary education, • Reliable, hardworking, and able to thrive in a fast-paced kitchen, • Team player with a positive attitude, • Must be able to stand for long periods, lift 50+ lbs, and work in a hot kitchen environment, • Florida food handler’s permit (or ability to obtain one quickly), • Local to the Florida Keys (No relocation or travel assistance) No previous high-volume catering experience required — we will train you! If you’re reliable, eager to learn, and want to build a career in a scenic Key Largo location, we’d love to hear from you. How to Apply: Please send your resume and a brief note about your cooking experience to [your email] or call [your phone number]. We look forward to meeting you! Company DescriptionThis is a catering business. No traveling required.This is a catering business. No traveling required.

Job Description Barbatella, A Spirited Italian Trattoria in Naples FL is looking for an amazingly talented Executive Chef to join our culinary team. As the Executive Chef, you will be responsible for overseeing the day-to-day operations of the kitchen, including managing kitchen staff, creating menus, and ensuring the highest quality of food is served to our guests. The ideal candidate will have proven experience in a high-volume kitchen, strong leadership skills, and a passion for culinary excellence. The ability to work in a fast-paced environment and excellent communication skills are essential. If you are a talented Executive Chef looking to take the next step in your career, we would love to hear from you. Join our team and be a part of creating memorable dining experiences for our guests. Executive Chef Responsibility Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and Aielli Group standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Culinary Leadership Work with Chef Fabrizio Aielli and the corporate team to create innovative and authentic menus. Educate self and communicate with the team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of Barbatella Culture Seek out opportunities to communicate “Barbatella’s’” vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always “making it happen'', without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations -Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. -Communicate any major facility or operational emergencies to Corporate Chef & COO immediately. Maintain a daily log to communicate between shifts and prevent issues from recurring. -Regularly conduct service team (2/day) and chef meetings (1/week.) -Provide a safe, clean, and organized and sanitary work environment: • Teach and enforce Food Sanitation and Safety standards., • Ensure all Health Standards, federal and state laws are met., • Correct all violations with a sense of urgency., • Work with corporate office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Reach out to the community for support as needed. Skills & Knowledge -Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. -Most tasks are performed independently or in a team environment with the employee acting as a team leader. -Ideal skills & knowledge include, but are not limited to: • Ability to maintain compliance with all local, state and federal laws and regulations., • Ability to supervise, train and motivate multiple levels of employees., • Ability to assess/evaluate other employees’ performance in a fair and consistent manner., • Extensive knowledge of food industry, restaurants and competitive markets., • Basic knowledge of revenue management., • Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions -This position will spend 100% of the time standing or walking. • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests and employees., • Requires manual dexterity to use and operate all necessary equipment. -Requires working nights, weekends and holidays. Benefits • Health Insurance, • Vision, • Dental, • 401(k), • Life Insurance, • Vacation, • Employee Discount Shift • Day Shift, • Evening Shift, • Monday to Friday, • Weekends and Holidays

Job Description At Pine and Oak Tavern, we pride ourselves on delivering exceptional culinary experiences to our guests. With a reputation for creativity and quality, our establishment is a destination for golfers and diners who appreciate innovative cuisine and impeccable service. Job Description: We are seeking an experienced and passionate Chef to lead our kitchen team in delivering the finest quality dishes and an unforgettable dining experience. The ideal candidate will possess strong leadership skills, a deep understanding of culinary trends, and a commitment to upholding our standards of excellence. Key Responsibilities: • Menu Development: Create and design menus that reflect the restaurant's vision, incorporating the latest culinary trends and seasonal ingredients. - Team Leadership: Manage and inspire the kitchen team, providing guidance, training, and support to enhance skills and maintain high morale. - Quality Control: Oversee food preparation and presentation to ensure consistency, quality, and excellence in every dish served. - Budget Management: Develop and manage the kitchen budget, including inventory, cost control, and waste reduction. - Supplier Relations: Establish and maintain relationships with vendors and suppliers to ensure the procurement of high-quality ingredients. - Health & Safety Compliance: Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations. - Collaboration: Work closely with restaurant management and front-of-house staff to ensure seamless service and cooperation. Qualifications: Proven experience as an Sous Chef or similar role in a high-volume kitchen. - Exceptional culinary skills with a flair for creativity and innovation. - Strong leadership, communication, and organizational skills. - Ability to work well under pressure and manage a dynamic team. - Thorough knowledge of food safety, sanitation, and quality standards. - Culinary degree or equivalent professional experience is preferred. Benefits: • Competitive salary and performance-based incentives. - Comprehensive health and wellness benefits. - Supportive and dynamic work environment. Application Process: If you are a culinary visionary who thrives in a fast-paced environment and loves to create memorable dining experiences, we invite you to apply for the Kitchen Manager position at Pine & Oak Tavern. Please submit your resume and a cover letter detailing your culinary journey and why you would be a perfect fit for our team. Pine and Oak Tavern is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their career. Growth potential with an established Company. Primary Job Duties: • Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas, • Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations, • Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning, • Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs, • Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections, • Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels, • Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively, • Assist in the execution of events, catering, and off-site functions, • Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed, • Prepare operational reports, analyze performance trends, and provide recommendations for improvement, • Participate in management meetings to review operations, historical data, and forecasts, • Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems, • Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office, • Perform additional duties as needed to support efficient and successful business operations Minimum Qualifications: • Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants., • Bilingual preferred. English fluency required. Spanish/Italian preferred., • Exceptional proven ability of kitchen management skills., • Must have strong customer minded mentality for maintaining quality standards., • Must have strong team orientation., • Ability in delegating responsibilities and monitoring progress., • Great communication and leadership skills., • High level of standard in regard to quality control., • Travel required., • Prior experience training, purchasing, and managing budgets., • Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS)., • Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant., • Availability to work all holidays, nights, and weekends. Benefits: • Salary $80k to $90k + bonus on sales and COGS., • Heath, dental, and vision insurance., • Paid time off accrual., • Discounted rate., • Life Insurance., • Growth Opportunity!

Job Description Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Supervises daily operations of kitchen. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements/Responsibilities · Minimum 4 years’ experience as a Sous Chef in Fine Dining / Hight Volume · Open availability including weekends, evenings and holidays. · Flexible and willingness to adapt to ongoing changes. · Able to inspire, motivate, and develop employees. · Proven track record in building high-performing teams. · Professional and confident verbal and written communication with guests, employees and ownership. · Have an interest in hospitality. · Must be flexible and team oriented. · Ability to work under pressure with grace and ease. · Available to work evenings and weekends. · Ability to multitask, efficient and a fast worker. · Able to lift up to 50 lbs. occasionally. Benefits: We’re proud to offer exceptional wages, bonus, dining benefits, a 401k plan, a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country Special Instructions Please do not send any emails, resumes, or call. APPLY IN PERSON ONLY WITH RESUME OR EMAIL Ralph@runway84.com Anthony's Runway 84 330 W State Road 84 Fort Lauderdale, FL 33315 TUESDAY to FRIDAY 2pm - 5pm. Ask for Chef Ralph! ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Job We are seeking a highly skilled and passionate Executive Sous Chef to support the culinary leadership of Bourbon Steak. This key role partners closely with the Executive Chef to oversee daily kitchen operations, ensuring exceptional food quality, consistency, and service standards in a luxury dining environment. The ideal candidate is a hands-on leader who thrives in a fast-paced, high-performance kitchen and is committed to excellence, team development, and delivering an outstanding guest experience. What You Do: Support the Executive Chef in leading all culinary operations, ensuring efficiency, consistency, and adherence to brand standards Oversee daily kitchen execution, including prep, service, and expediting from canapé through mignardises Maintain the highest standards of food quality, presentation, and service in alignment with Michelin-level and luxury dining expectations Ensure all dishes are prepared according to established recipes, portioning, and presentation standards Lead, coach, and develop kitchen team members, fostering a culture of respect, growth, and high performance Assist in creating and evolving seasonal menus for main dining and private events Train and mentor staff in culinary techniques, food knowledge, and operational standards Manage inventory, purchasing, receiving, and cost controls to meet financial objectives Ensure all products are received, stored, and handled according to quality and safety standards Maintain accurate recipe documentation and ensure systems (e.g., RecipeXchange) are up to date Schedule labor effectively to align with business needs while controlling labor costs Monitor kitchen cleanliness, organization, and equipment maintenance Ensure compliance with all health, safety, sanitation, and labor regulations Support performance management, including coaching, evaluations, and corrective actions Collaborate with People & Culture on recruitment, training, and development initiatives, including internship programs Participate in daily meetings and actively contribute ideas for continuous improvement Step into leadership responsibilities in the absence of the Executive Chef as needed Maintain strong communication and collaboration across all departments Perform other duties as assigned What You Bring to the Table: Minimum of 4 years of experience in a culinary leadership role within a luxury or fine dining environment Strong knowledge of culinary techniques, global cuisines, and high-end service standards Proven leadership ability with strong coaching, communication, and team development skills Experience in high-volume, high-performance kitchens with attention to detail and consistency Strong organizational, multitasking, and problem-solving skills under pressure Financial awareness, including food cost, labor management, and inventory control Passion for hospitality, innovation, and continuous improvement Ability to maintain professionalism and composure in a fast-paced environment Food Protection Certification (ServSafe or equivalent) required Culinary degree or formal apprenticeship preferred Ability to read, write, and communicate effectively in English Ability to stand and walk for extended periods in a fast-paced kitchen environment Ability to lift and carry up to 50 pounds and push/pull up to 100 pounds Ability to work in varying temperatures, including hot and cold environments Manual dexterity to operate kitchen equipment and perform detailed culinary tasks Ability to perform efficiently under pressure in high-stress situations Salary Range: $80,000.00 to $90,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.

Job Description EXECUTIVE CHEF Steakhouse | Boca Raton/Delray Full-Time | In-Person | From $125K-150K ABOUT THE OPPORTUNITY upscale steakhouse in Boca Raton/Delray Beach is seeking an accomplished Executive Chef to lead all back-of-house operations. The ideal candidate brings proven leadership in a high-volume, upscale environment, a hands-on management style, and the experience to maintain consistency and quality at scale. KEY RESPONSIBILITIES • Oversee all back-of-house operations including kitchen staff management, scheduling, and training, • Maintain consistency and quality of all menu items in a high-volume environment, • Manage food and labor costs, inventory, and purchasing, • Ensure full compliance with all health and safety regulations, • Collaborate with ownership and senior leadership on menu development and operational improvements, • Lead by example — fostering a professional, disciplined, and team-oriented kitchen culture QUALIFICATIONS • Minimum 5+ years as an Executive Chef or Senior Sous Chef in a high-volume elevated restaurant, • Background in classic American/Steakhouse cuisine preferred, • Proven ability to manage large teams and maintain consistency under pressure, • Experience with cost control, ordering, and vendor relationship management, • Prior experience working within a unionized kitchen environment a plus, • Hands-on leadership style with strong communication skills COMPENSATION & BENEFITS • Salary: From $125,000-150,000 year, commensurate with experience, • Bonus: Performance-based incentives, • Health Insurance: Included, • PTO: Paid time off included, • Growth: Opportunity for advancement

Job Description This is a growth role with an $52,000 - $55,000 base plus per period bonus plan Noble Crust marks the culinary intersection of fine Italian cooking and Southern ingredients. With a polished yet well-worn vibe and a menu that features locally grown seasonal ingredients, Noble Crust turns traditional Italian dining into a whole new experience. Now Hiring: Restaurant Sous Chef / Kitchen Manager We want you to have: • 2+ years of Full Service Kitchen Management Experience, • Polished / Upscale Casual Dining Experience strongly preferred, • Previous experience in a from-scratch, culinary driven kitchen necessary, • Experience developing culinary-focused local menu options, • Ability to train, develop and motivate culinary team members, • Experience managing food costs and menu ordering We can offer you: • Comprehensive Benefits Package, • Medical, dental & vision with employer contribution, • Great team-oriented work environment, • Paid Vacation & More! We offer competitive pay, a great work atmosphere and the chance to get in on the ground floor of this exciting new restaurant. Find out more about us at: www.noble-crust.com Noble Crust is an Equal Opportunity Employer. Noble Crust is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Noble Crust, you can grow your career with us. In this SC role, you will manage restaurant back of house / kitchen teams along with senior restaurant manager roles and duties working as a member of the restaurant management team. Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Kitchen Manager Location: Florida City, FL An established high-volume casual dining restaurant is seeking a Kitchen Manager to lead back-of-house operations, develop culinary talent, and maintain exceptional execution standards. This is an opportunity to join a well-known national restaurant organization with strong operational systems, advancement potential, and the resources to support long-term career growth. The ideal candidate is a hands-on leader who thrives in a high-volume environment, understands the importance of consistency, and knows how to build accountability within the kitchen team. What You Will Do • Lead all back-of-house operations, ensuring consistent food quality, presentation, and execution, • Manage daily kitchen staffing, scheduling, and labor performance, • Recruit, train, coach, and develop line cooks and kitchen supervisors, • Maintain food safety, sanitation, and health department compliance standards, • Monitor inventory levels, ordering, receiving, and product usage, • Control food cost, waste, and overall kitchen profitability, • Partner with front-of-house leadership to ensure a seamless guest experience, • Conduct line checks, quality audits, and operational reviews, • Drive kitchen organization, cleanliness, and equipment maintenance, • Create a culture of accountability, urgency, and teamwork throughout the operation What We Are Looking For • 2+ years of Kitchen Manager, Executive Kitchen Manager, Sous Chef, or comparable restaurant leadership experience, • Proven success in a high-volume casual dining, sports bar, or full-service restaurant environment, • Strong understanding of labor management, food cost controls, and inventory systems, • Experience leading teams of 20+ back-of-house employees, • Knowledge of food safety, sanitation, and regulatory compliance requirements, • Ability to coach, motivate, and hold team members accountable, • Comfortable working nights, weekends, and peak-volume periods, • Stable employment history with demonstrated leadership progression preferred Compensation & Details • Base Salary: $65,000 – $70,000, • Comprehensive benefits package including medical, dental, vision, paid time off, and retirement plan options, • Performance-based bonus opportunity, • Leadership development and advancement opportunities within a growing organization, • Location: Florida City, FL How to Apply Qualified candidates are encouraged to submit a resume along with a brief introduction outlining their relevant leadership experience in high-volume restaurant operations.

Job DescriptionDescription: Being a Hawkers Executive Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Three years of exempt kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? • Highly Competitive Salary + Benefits + 401K, • Achievable Quarterly Bonus Program, • Paid Time Off, • Exclusive Dining Discounts, • Unlimited Growth & Career Advancement Opportunities, • Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Executive Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements: • Maintains food quality standards for the restaurant., • Assists Executive Chef in overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards., • Fill in for the Executive Chef in planning and directing food preparation when necessary., • Ensures that clear feedback is provided to the entire kitchen team, including staff and management., • Conducts daily pre-service meetings., • Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items., • Ensures that target tickets times are consistently achieved while maintaining food quality standards., • Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition., • Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines., • Ensures adherence to food safety, sanitation and storage practices, through proper training and Supervision., • To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability., • Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness., • Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale., • Ability to perform the duties and responsibilities of all management positions within the restaurant., • Regularly counsels and coaches employees., • Assists Executive Chef with formal evaluations of staff., • Execute effectively and train other team members as applicable to use Red Book and other company systems., • Trains, develops, and motivates employees and managers to meet or exceed established standards., • Ensures maintenance of a safe and harassment-free workplace., • Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues., • Other duties may be assigned as the need arises., • Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards., • 1-2 years experience in a like or similar position. Physical Demands: • Ability to read and write in English in order to process paperwork and follow up on any actions necessary., • Manual dexterity is needed for keyboarding and other repetitive tasks., • Must be able to frequently stand, walk, bend, squat, and reach above shoulder level., • Must be comfortable working in an environment with exposure to extreme cold/hot temperatures., • Must be able to lift/carry up to 40 lbs.

Job Description Local restaurant looking fo an experienced line cook/sous chef to join our team. Experience witoh grill, saute, and brunch ( omelettes, Benedict, etc.) Please apply with resume for consideration, salary/pay based on experience.

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

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description EXECUTIVE SOUS CHEF Lead. Inspire. Create. Upscale Casual Dining | Sandestin, FL Lead a talented culinary team. Inspire future chefs. Create unforgettable dining experiences. Are you a chef who thrives in a scratch kitchen, leads from the line, and takes pride in creating exceptional food and unforgettable guest experiences? We're partnering with a nationally recognized, chef-driven restaurant concept seeking an Executive Sous Chef to help lead a high-performing culinary team in Sandestin, FL. This is more than a management position—it's an opportunity to mentor talented cooks, elevate the guest experience, and be part of a culture that values creativity, teamwork, and hospitality. If you're ready to work with fresh ingredients, execute beautiful plates, and make an impact in a polished, high-energy environment, we'd love to talk with you. Why You'll Love This Opportunity • Join a respected, growing hospitality organization with long-term career advancement opportunities., • Work alongside a passionate culinary leadership team in a polished, high-volume environment., • Competitive salary plus bonus opportunity., • Medical, dental, vision, 401(k), and Paid Time Off., • Team-oriented culture that values mentorship, collaboration, and professional development., • A beautiful coastal location where hospitality and quality are at the heart of everything we do. What You'll Do • Lead by example as a hands-on Executive Sous Chef during every service., • Mentor and develop the culinary team, focusing on cooking techniques, knife skills, organization, accountability, and career growth., • Partner with the Executive Chef to maintain exceptional food quality, presentation, and consistency., • Assist with menu development, daily features, seasonal offerings, and culinary innovation., • Manage scheduling, inventory, purchasing, food cost, labor, and overall kitchen performance., • Foster a positive, high-performing culture built on teamwork, communication, and continuous improvement., • Maintain the highest standards of food safety, sanitation, and operational excellence., • Stay current on culinary trends and help bring fresh ideas to the kitchen. What We're Looking For • 3+ years of Executive Sous Chef, Sous Chef, or Executive Chef leadership experience., • Strong scratch kitchen background in an upscale casual or polished dining environment., • Proven ability to lead, coach, and develop culinary teams., • Experience managing food cost, labor, inventory, and kitchen operations., • Passion for hospitality, teamwork, and creating exceptional guest experiences., • ServSafe Certification (or ability to obtain). Ready for What's Next? If you're looking for more than just another kitchen—and want to join a team where your leadership, creativity, and passion for great food truly make an impact—we'd love to connect. Apply today by sending your resume to Jen@geckohospitality.com.

Job DescriptionCompany Description We are looking for Cafeteria Attendant 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 Sous Chef, the Staff Café Attendant plays an essential role in supporting our Heart of House by maintaining a welcoming, clean, and well-stocked team dining environment. This role ensures our colleagues are cared for with the same level of attention, warmth, and quality that defines our brand. YOUR KEY RESPONSIBILITIES • Set up and maintain team member cafeteria with attention to cleanliness, presentation, and organization., • Ensure food stations are fully stocks, replenished, and presented in a timely manner., • Maintain cleanliness of dining areas, including tables, chairs, service stations, and equipment., • Assist with receiving, organizing, and storing food and supplies, • Follow all food safety, sanitation, and hygiene standards., • Support basic food preparation and service as needed, • Monitor inventory levels and communicate restocking needs., • Provide warm, friendly, and professional experience for all team members, • Ensure compliance with health and safety regulations at all times., • 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 on the team to perform various related tasks as needed in the spirit of providing exceptional guest service.Qualifications SPECIFIC JOB KNOWLEDGE & SKILLS • Previous experience in food service, cafeteria, or hospitality environment preferred., • Strong attention to detail and cleanliness, • Team oriented with a positive and service-driven attitude,, • Basic understanding of food safety standards, • Flexible schedule, including weekends and holidays, • Ability to multitask, work in a fast-paced environment and have a high-level attention to detail, • Maintain positive and productive working relationships with other team members and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Must be able to stand or walk a minimum eight-hour shift, • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary, • Must have excellent communication skills and be able to read, write, speak and understand English, • Must be able to work inside and outside at all times of the year as needed, based upon business volumes Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description The Role You’ll lead the kitchen, oversee a 155 seat restaurant, and ensure every dish upholds our reputation for authentic Italian cuisine. Protect signature classics, evolve the menu with seasonal touches, and maintain the warmth that keeps guests returning. What You’ll Do Every Day • Guard the Flame: Taste every sauce, adjust seasoning, and expedite up to 200 covers on peak nights with composure., • Menu Maestro: Refresh 25% of the specials board weekly; source premium Italian imports and local ingredients., • People First: Mentor two sous chefs, lead daily line-up and family meal, and develop prep cooks into future leaders., • Numbers Ninja: Maintain food cost at 27–29%, labor under 24%, and minimize waste., • Ambassador: Greet tables, pair wines, and host occasional winemaker dinners. What You Bring • 10+ years crafting Italian cuisine; at least 3 as Head Chef or CDC in a 150+ cover independent restaurant., • Expertise across Italian regional styles (Roman, Neapolitan, Northern, Southern)., • ServSafe Manager and allergen-certified; calm under pressure., • Fluent English; conversational spanish preferred.

Job DescriptionDescription: Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: • Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise., • Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards., • Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests’ expectations., • Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste., • Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement., • Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness., • Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests., • Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: • Competitive compensation package, • Opportunities for career growth and advancement, • Employee discounts on food and beverages, • A supportive and collaborative work environmentRequirements:, • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment., • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings., • Exceptional leadership and communication skills, with the ability to motivate and inspire a team., • Strong organizational and time-management abilities, with a keen eye for detail., • Food safety certification and a thorough understanding of health and safety regulations.

Job DescriptionOur popular restaurant is looking for a forward-thinking and talented executive chef to give our guests a great dining experience. We require an effective supervisor who can produce innovative menus and recipes, oversee all food leaving the kitchen, and guarantee health and safety regulations are met. Our ideal candidate is an inventive culinary leader who can recruit and develop great personnel to provide guests with a top-notch dining experience. You must have experience as an executive chef or extensive experience as a sous chef. Apply today if you are ready to bring your creative culinary expertise to our exciting restaurant!Compensation: $87,000 Responsibilities: • Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently, • Control department costs that are under your management, such as food, supplies, uniforms, and equipment, and work with vendors to get the best products at a cost-effective price, • Be responsible for the overall success of the daily culinary operations, with an emphasis on surpassing guest expectations while driving revenue and profit, • Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials, • Ensure that all food preparation, including processes, portioning, and garnishing, is well supervised, and confirm that the finished dishes are visually appealing Qualifications: • Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage, • Must have excellent communication and interpersonal skills with guests and coworkers, • This role requires 7-8 years of culinary experience, • Educational requirements include a high school diploma or equivalent GED certificate, • Outstanding management abilities, as well as experience leading, inspiring, and building a team About Company Discover relaxation with a touch of enchantment at Delta Hotels Celebration Orlando. Located near the quaint town of Celebration, FL, just one mile away from Walt Disney World, our resort spans 20 acres of vibrant tropical gardens and sits conveniently close to major theme parks and ESPN Wide World of Sports. Explore with ease, offering complimentary shuttle services to Walt Disney World and Universal Studios.

Job DescriptionDescription: Job Location: 4835 Immokalee Rd, Naples, FL 34110 Join our team and be part of a fast-paced, fun, and friendly environment! You’ll help keep things running smoothly by maintaining great quality standards, keeping areas clean and well-stocked, and delivering awesome customer service. If you enjoy working with people, staying active, and being part of a team, this could be a great fit for you! “There are no strangers here, only friends we have yet to meet.” — Frank Oakes — Why Join Us? • Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission!, • Employee Discounts: Enjoy discounts on our delicious organic food—both dining and groceries., • Community & Culture: Be part of a positive and supportive Family that values diversity and growth., • Work-Life Balance: We offer paid vacation time to help you relax and recharge., • Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! Executive Sous Chef We are looking for a hands-on Executive Sous Chef to help lead a fast-paced, high-volume kitchen. Support the Executive Chef in daily operations while actively cooking, leading the team, and delivering consistent, high-quality food. Play a key role in food safety , sanitation standards, and smooth kitchen flow while driving team performance and guest satisfaction Perfect for a strong kitchen leader who thrives in a dynamic environment and leads by example on the line. Requirements: • Support the Executive Chef in leading daily kitchen operations in a fast-paced environment., • Help train, coach, and motivate the culinary team to meet quality and service standards., • Ensure food safety, sanitation, and proper food handling at all times., • Monitor food quality, consistency, and presentation., • Assist with food cost control, inventory, and ordering., • Lead by example on the line, supporting team flow and execution., • Maintain a positive, respectful, and performance-driven kitchen culture., • Support staffing and scheduling needs to meet operational demands., • Help introduce new techniques, recipes, and equipment to the team., • Step in to support guest satisfaction and resolve kitchen-related concerns when needed. Minimum Skills and Qualifications: • 5 + years of kitchen management experience working in a high-volume kitchen that generates 1,500 to 3,000 meals per day, • College degree or certification in the culinary field a plus, • Good working knowledge of sanitation standards and proper preparation and presentation of Food., • Ability to communicate effectively with the public and other Team Members, • Proven ability to effectively lead and train a diverse workforce, • Willingness to set a high standard in the kitchen by leading by example Physical Requirements • Ability to stand and walk for extended periods of time., • Must be able to lift, push, and carry up to 50 lbs. regularly., • Frequent bending, twisting, reaching, and kneeling., • Ability to work in hot, humid, and fast-paced kitchen environments., • Manual dexterity to safely handle knives, tools, and kitchen equipment., • Ability to work around steam, open flames, and approved cleaning agents., • Clear vision and hearing to ensure safe operations and effective communication., • Ability to use a step stool or ladder when necessary., • Must be able to work flexible schedules, including weekends and holidays. Stay Connected: Follow us on social media for updates on our latest news and job openings: • Seed to Table TikTok, • Seed to Table Facebook, • Seed to Table Instagram, • Seed to Table LinkedIn, • Seed to Table YouTube, • Seed to Table Website Equal Opportunity Statement: Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive

Job Description TITLE: Culinary Director REPORTS TO: Executive Director of Services CLASSIFICATION: Full-Time, Salary, Exempt SALARY: $60,000 - $70,000 per year . HOURS: Monday – Friday, 10:00 AM – 7:00 PM; occasional weekend hours POSITION SUMMARY: This person oversees the culinary department, directing the BGCNF Dining Hall, catering services, food truck operations, and youth culinary training programs. This leadership role is responsible for menu creation, financial budgeting, health code compliance, and vendor management across all food service branches. Additionally, the position combines advanced cooking expertise with instructional skills to lead diverse teams, run engaging teen culinary classes, and manage event logistics from planning to execution. KEY ROLES (Essential Job Responsibilities) Leadership • Develop unique and cuisine-appropriate menus for both BGCNF Dining Hall, Catering and Food Truck including pricing, • Oversee Program Director - Culinary to ensure kitchen, surrounding and food truck areas are in conditions that meet the company standards and health code regulations, • Order all event meal items for delivery or the ability to pick up on call from local food service providers, • Manage a cross functional team that run the three businesses within the department (Dining Hall/ Catering, Culinary Class and Food Truck Operations), • Ability to order all kitchen cleaning supplies for BGCNF Kitchen from either delivery or will call from local food service provider, • Lead and assist in meal preparation, creation, plating and delivery for events, • Follow-up with customers to ensure they all their expectations are met Ensure the event complies with insurance, health and safety standards Food Truck • Oversee the Food Truck Sous Chef and ensure menu, product ordering and bookings are managed to ensure profit of the operation, • Oversee the truck remains in compliance with State Health guidelines, • Develop a Food Truck menu that can be adjusted based on bookings and location of business operation, • Ensure that the truck is regularly maintained to ensure limit mechanical issues occur Culinary Training • Oversee training, directing and supervising kitchen and event staff, • Develop BGCNF Culinary Class content, • Run Culinary Classes as required by funded grant, • Meet all deadlines that grant dictates, • Motivate youth to learn about those various aspects to the Food/Hospitality Industry, • Lead a fun and exciting 1 to 1.5 hours culinary class to teens 3 to 4 times a week during after school and summer programs Event Management • Gather information about the customers event objectives, budget and preferences, • Provide advice about menus, decor and entertainment, • Create a schedule of activities for staff to follow during events, • Communicate with vendors and suppliers, • Manage budget, • Troubleshoot problems that arise during the event, • Oversee servers, kitchen staff, cleaning crews and other workers, • Able to partner with Executive Chef to ensure customers’ expectations are exceeded Flexibility to perform additional duties outside the core scope of work as needed. QUALIFICATION REQUIREMENTS: Experience • 10 plus years in the hospitality industry with chef experience (instruction experience a plus), • 3-5 years in event planning and/or catering, • 3-5 years experience in booking events and negotiating, • Food Truck experience is strongly preferred Knowledge & Skills • Advanced culinary skills including food preparation, flavor pairings and other cooking best practices, • Restaurant Industry Knowledge, • Advanced knowledge of federal, state and local food handling regulations, • Time management and organization, • Exceptional leadership skills, including motivation and goal setting, • Basic understanding of event management software, word processors and spreadsheets, • Basic accounting and budgetary skills including submitting event quotes and final payments processing, • Organizational and planning abilities, • Creativity and problem-solving skills, • The ability to multitask in fast-paced environments, • The ability to identify potential legal liabilities and take steps to mitigate them, • Good networking and customer service skills, • Time management and organization, • Excellent communication and interpersonal skills SUPERVISORY: This position is responsible for supervising other staff. WORK ENVIRONMENT: This position generally works a set schedule, but may require longer hours outside of this schedule and occasional weekends when necessary. Most work is conducted inside a kitchen or classroom environment, but occasionally requires outdoor events. Travel to other sites and special events is required . PHYSICAL AND MENTAL REQUIREMENTS: • Ability to sit, stand and walk for long periods; bending and squatting on occasion, • Ability to lift to 40 lbs. on occasion, • Ability to hear at a normal conversational level, • Ability to maintain a high energy level when necessary, • High degree of emotional intelligence Boys & Girls Clubs of Northeast Florida is an Equal Employment Opportunity Employer and Drug-Free Workplace. To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. This position requires a Level 2 background screening through the Care Provider Background Screening Clearinghouse as mandated by Florida Statute 435.12. For more information, please visit the Clearinghouse Applicant Education and Awareness website: https://info.flclearinghouse.com/

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off P Hospitality is a growing, family-built hospitality group based in South Florida. Founded by Eddie and Christina Pozzuoliwho met at Florida Gulf Coast University and fell in love with the restaurant business while expanding Eddie's family restaurant in Coral Springs. The company was created as the heartbeat of a growing portfolio of distinctive dining concepts. The team operates and develops restaurants across South Florida, including Prezzo, Amantes, Corvina Seafood Grill, Eddie & Vinny's, Dear Olivia, and the exciting new Ember & Vine. Each concept has its own personality, but all share the same heart. Our mission is simple: we create moments that matter. Guided by our ethosPassion, Purpose, Peoplewe build places where guests make memories and team members build careers, not just jobs. We set the bar high, not only for the service we deliver but for how we treat one another. Position Objective: The Executive Chef is the departmental leader of the kitchen and, as needed, a working chef. Reporting to Hospitality / Ownership and working closely with the General Manager, the Chef is responsible for menu development, food and labor cost management, kitchen staffing and training, food safety, and the overall quality and consistency of everything that leaves the kitchen. Essential Duties and Responsibilities: Create and develop menus, daily specials, and special-event offerings, staying current on food and restaurant trends. Own food and labor costsbudgeting, monitoring, purchasing, inventory, and portion controlto achieve target margins. Hire, train, schedule, and supervise the kitchen team, fostering a positive, high-performance culture. Maintain the highest standards of food quality, presentation, and consistency across every shift. Ensure full compliance with sanitation, health, and safety regulations, including a current food-handler certification. Oversee kitchen equipment maintenance, cleanliness, and energy conservation. Represent the restaurant at press, community, and charity events as time allows. Requirements: Proven experience as an Executive Chef, Head Chef, or Sous Chef ready to step up, ideally in a full-service restaurant. Superior technical culinary skills and a genuine passion for great food. Strong business acumendemonstrated ability to manage food and labor costs to budget. Excellent leadership, communication, and team-building skills. Working knowledge of kitchen operations, inventory systems, and purchasing. Thorough understanding of food safety and sanitation standards; current (or ability to obtain) Florida State Food Handling certification. Culinary degree or equivalent professional experience preferred. Ability to work a flexible schedule, including evenings, weekends, and holidays. Ember & Vine or its affiliates is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all employees and applicants and prohibit discrimination and harassment of any kind. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, pregnancy, veteran or military status, or any other characteristic protected by applicable federal, state, or local law. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, compensation, and training.

Job Description Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. We’re thrilled to announce the upcoming opening of Toca Madera – Miami the newest addition to the Noble 33 family. As we prepare to grow our award-winning, elevated dining experience in Florida, we’re looking for passionate, hospitality-driven individuals to join our opening team and help us create unforgettable guest experiences. This position is for the Executive Chef for our upcoming location Toca Madera - Miami! This chef will be a key part of the brand and will work closely with the Sr. Executive Chef for Noble 33. Under the general guidance of the Sr. Executive Chef the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Chef is available to touch base with guest and wow guest on floor, • Chef is continuously training and growing the team, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • 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, prefer bilingual English/Spanish, • 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., • Responsible for quarterly, and special occasion menus ( approved by direct report)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 equipment

Job DescriptionPosition Description: Mia's Italian Kitchen is an exciting concept that offers rustic, ingredient-driven Italian food, specialty cocktails, craft beer, and an amazing wine list in a warm and contemporary setting!Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. Mia's Italian Kitchen in Orlando is part of Alexandria Restaurant Partners. Our locations include Ada’s on the River, Barca Pier & Wine Bar, Café Tu Tu Tango, Mia’s Italian Kitchen, Palette 22, Theismann’s, The Royal, and Vola’s Dockside Grill & Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to:Manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management.Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications & Key Attributes - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant.Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within.Adept at creating a culture of accountability, empowerment, and service excellence.Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling.Knowledgeable of health, safety, and compliance regulations for upscale dining environments.Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.Key Attributes:Energetic, polished, articulate, and professional demeanor.Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. That’s why our benefits include: Eligible for a monthly profit-sharing bonus.401K (after a year of working at least 1000 hours).Free Health Insurance (after 6 months, averaging 30+ hours/week)Life InsuranceVision & Dental InsuranceComplimentary dining privileges at any of our ARP locations.Opportunity for personal and professional growth.Flexible schedules. $75,000.00 - $85,000.00 Annually

Job Description About the Opportunity This is a unique opportunity to join a nationally celebrated, high-volume restaurant group known for its commitment to hospitality, quality, and consistency. With a long-standing presence in several markets and a loyal following, this group blends tradition with culinary innovation across its dynamic concepts. The Executive Sous Chef will support back-of-house leadership in one of the group’s flagship restaurants, working closely with the Executive Chef and senior leadership team to uphold exceptional standards in food execution, team management, and kitchen operations. Position Summary The Executive Sous Chef is responsible for day-to-day kitchen operations, leading prep and line teams, managing quality control, and ensuring smooth culinary execution during service. This leader will be hands-on in training, menu execution, food safety, and team development, serving as the bridge between culinary vision and operational excellence. This role requires a collaborative leader who can maintain high standards in a fast-paced, guest-forward environment while championing company values of hospitality, quality, family, and value. Key Responsibilities Culinary Execution & Quality Control • Oversee food preparation and plate presentation to ensure consistency and excellence., • Execute and uphold all recipes, prep systems, and production timelines., • Monitor product quality, freshness, and kitchen cleanliness throughout service. Kitchen Operations & Systems Management • Lead day-to-day BOH operations, including purchasing, inventory, and labor control., • Manage and enforce food and labor budgets using established systems and trackers., • Work in partnership with a 3rd-party cleaning crew to uphold sanitation standards., • Ensure all kitchen equipment is maintained, repaired, or replaced when necessary. Team Leadership & Development • Train, coach, and evaluate line cooks, prep staff, and other kitchen team members., • Schedule team members effectively, ensuring appropriate staffing levels for each shift., • Identify team members for growth and leadership development., • Uphold disciplinary standards and performance expectations. Menu Development & Creativity • Support the Executive Chef in creating and executing seasonal specials and core menu updates., • Contribute creative ideas that align with the brand’s identity and high-volume expectations., • Ensure new menu items follow all SOPs and are rolled out with proper training. Health & Safety Compliance • Ensure compliance with all local, state, and federal food safety regulations., • Promote a culture of cleanliness, safe food handling, and kitchen safety protocols. Guest & Brand Representation • Maintain strong communication with FOH and management to support smooth service., • Occasionally represent the brand at culinary events and community engagements. Ideal Candidate Profile • Graduate of an accredited culinary school or equivalent hands-on experience, • 5+ years of experience in high-volume, scratch kitchens—at least 2 years in a management role, • Strong knowledge of classic techniques, contemporary plating, and seasonal menu planning, • Experience with labor and food cost control, purchasing, and vendor relations, • Proficient in BOH systems (inventory, scheduling, budget tracking), • Clear communicator, motivator, and team builder with a calm, organized leadership style, • Flexible and adaptable to evolving service demands and kitchen dynamics, • Must be available to work nights, weekends, and holidays as needed Compensation & Benefits • Base salary range: $85,000 – $100,000, commensurate with experience, • Performance-based bonus program, • Health, dental, and vision insurance, • Paid time off (vacation, personal days, holidays), • Dining discounts across restaurant group concepts, • Leadership development and growth opportunities

Job Description Overview Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. Responsibilities What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef, • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Comfortable working in a team driven kitchen and closely works with all managers Qualifications Qualifications: • 2+ years high volume, full service restaurant experience in an Executive Chef position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience required, • Scratch Kitchen Experience preferred What’s in it for you: • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time-off annually, • 401k + company match, • Competitive benefits—Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. #FBGRILL

Job DescriptionJob description American Social is the place to eat, drink and be social. High-energy atmosphere. Award-winning cuisine. Live entertainment. Craft beer. Crafted cocktails and so much more. All in a space designed specifically for socializing. Where conversations flow free and connections run deep. Where everyone is free to feel good and the stage is always set for having a good time. Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Chef / Kitchen Manager oversees all aspects of the culinary side of the business including hiring, staffing, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude. They hold the team accountable for top tier results and are passionate about food and hospitality. The Chef works with pride and must have a tremendous work ethic that sets the tone for the team. RESPONSIBILITIES • Coordinates, leads, and directs Sous Chefs, • Source, hire, and train Sous Chefs, Line Cooks, Prep Cooks, and Utility Team Members, • Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks, • Partners with the General Manager and FOH Managers on training and educating all team members, • Coaches, teaches, and develops all team members with a focus on the Sous Chefs, • Ensures 100% recipes adherence by all team members (including Sous Chefs and FOH Managers), • Holds team accountability to policies and procures set forth by American Social, • Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization, • Leads the implementation of a HACCP plan and ensures all team member follow as well, • Keep a clear line of communication with the General Manager, as well as the Corporate Chef and DO, • Run food cost to goal focusing on ordering, preparations, and waste management, • Manages controllable costs to goal and aware of relevant P&L results, • Manages the culinary side of the back office accounting and scheduling systems, • Prepare orders based on pars and projections, • Performs accurate inventories and clearly communicates food cost to Leadership and all Team Members, • Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift, • Works directly with the Event Coordinator on all events, parties, and catering, • Works with Marketing on executing PR events often representing American Social at these events, • Holds team members to the proper Image and Appearance Guidelines including proper hygiene, • Manages the overall restaurant equipment maintenance program, not limited to kitchen equipment, • Monitor guest satisfaction measurements including Yelp and other reputation management as one tool to identify culinary successes and challenges ABILITY TO: • Be adaptable to a changing environment, • Clearly communicate to all levels of the organizations, • Manage team of up to 75 people, • Hold 1 on 1’s and communicate areas of opportunity and development, • Bring creative ideas to build sales and overall brand improvement, • Work in an organized manner, • Multi-task and have a great sense of urgency with changing priorities, • Work independently as well as in a team environment, • Ability to work under pressure and meet deadlines, • Maintain a professional and polished appearance, • Follow Company Budgets and established goals, • Able to work in a fast pace environment, • Prioritizes projects and solicitates direction when necessary, • Work nights and weekends, • Work 12+ hours shifts as necessary EDUCATION AND SKILLS: • 5 years Chef experience in a Full Service and High-Volume Restaurant, • Strong communication and leadership skills, • Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros), • Advanced organizational skills, • Bilingual is a plus, • Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.), • Serv Safe Certified, • Strong knowledge of proper food handling and sanitation standards, • Proficiency in Microsoft Office, • Must be authorized to work in the United States Job Type: Full-time

Job Description Job Summary: Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Executive Chef and Bern's Steak House. Essential Functions • Assist in maintaining a motivated, interactive positive team, • Assist with training staff, • Responsible for daily function of the kitchen operations, • Maintain professionalism with team members, managers and guests., • Handle daily scheduling of team members and make adjustments when necessary, • Solve team member issues such as call outs or any other daily issue that should arise with team members, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels., • Ensure prep and execution of food, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Communicate and maintain positive inter-departmental relations, • Ability to work efficiently and effectively, • Ability to work flexible shifts: nights, weekend, holidays, • Ability to perform all functions in the kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Knowledge of different cooking techniques and all kitchen equipment, • Communicate with Chef de Cuisine and Executive Chef next shift any issues, • Follow Serv-Safe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Follow proper hand washing procedures, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • Maintain a sense of ownership for the restaurant Education & Experience • High School diploma or higher, • Five years previous culinary experience required, • Excellent Interpersonal skills, • Excellent communication skills, both verbal and written, • Ability to use technology e.g. tablets, iPads, Email, Spreadsheets Physical Demands • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Corrected vision to normal range, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs., • Ability to use knives and kitchen machinery safely and effectively Mental Demands • Make sound judgments quickly, • Work on multiple tasks, making appropriate progress towards deadlines, • Able to work independently, take direction, and provide direction to others, • Manage differing personalities within the restaurant, and the community, • Maintain the highest degree of confidentiality, • Ability to work effectively in stressful, high pressure situations, • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate • Closed On Monday, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days • Custom Packaging Health Plan Options with Tenure Based Employer Contribution, • Health, • Dental, • Vision, • Internal Career Growth Opportunities 1-Year • 401K Employer Match of 25% Up to the First 6%, • Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Powered by JazzHR EkFjIPkHgY

Job Description Sweetwaters a modern, seafood-forward, waterfront restaurant is opening in Fort Lauderdale, built around polished service, exceptional ingredients, and a high-level of hospitality. We are assembling the founding leadership team that will set the culture, the standards, and the guest experience from day one. This is an opportunity to help create a restaurant that feels refined without being formal, elevated without being pretentious, and deeply hospitality-driven at every level. We are seeking an Executive Sous Chef who is ready to lead at scale - someone who can orchestrate excellence while continuing to elevate and evolve a menu that is bold, seasonally driven, and unforgettable. Competitive Benefits: Why Sweetwaters • Competitive compensation package, • Comprehensive benefits package, • The opportunity to lead and set the standard for a new restaurant, • Visibility within Specialty Restaurants Corporation, a respected, privately held restaurant group with iconic properties, • Real opportunity for career progression within a growing organization Pay: $ / year Key Responsibilities: • Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation., • Develop and execute creative, seasonal menus that align with our culinary standards., • Manage kitchen staff, including hiring, training, scheduling, and performance management., • Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization., • Monitor food costs, labor expenses, and inventory levels to maximize profitability., • Collaborate with the Executive Chef and management team on special events, catering, and VIP services., • Maintain a positive and motivating kitchen environment that fosters teamwork and growth. Qualifications: • Minimum 5 years of experience in a high-volume, fine-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role., • Strong knowledge of contemporary culinary techniques and upscale menu development., • Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team., • Proven experience in managing food costs, labor control, and kitchen efficiency., • Culinary degree or relevant professional certification preferred., • Ability to thrive in a fast-paced, dynamic kitchen environment., • Detailed oriented with a strong emphasis on accuracy and time management., • Ability to interface with various levels of management, • Strong familiarity with OSHA and all local Department of Health Regulations., • PC literate with a working knowledge of general systems, • Seafood and sushi experience needed. Physical Demands: • Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law.

Job DescriptionDescription: Description Nami Nori is looking for a driven and detail-oriented Executive Sous Chef. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. Nami Nori is the first concept to specialize in open-style sushi hand rolls. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: • 70K 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”, • The NEW YORKER “Nami Nori’s Hand Rolls Are Worth the Wait”, • 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, • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing company ABOUT YOU:- Passion for Japanese cuisine- Exceptional communication skills- Natural leader- Strong work ethic- Attention to detail and excellent organizational skills- Ability to multitask & problem solve- Entrepreneurial & results driven- Thrives is a fast-paced environment- 3+ years of experience in a similar position Requirements: The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job Description LOCATION: Grand Cayman - Cayman Islands Applicants must be willing to relocate to the Cayman Islands. SPECIALIZING IN ASIAN CUISINE Job Summary: The Head Chef is responsible for leading the kitchen team in preparing and cooking a diverse range of authentic and modern Asian dishes. This role involves menu development, ensuring food quality and safety, managing kitchen operations and staff, and maintaining a high standard of culinary excellence that reflects the restaurant’s concept and reputation. Key Responsibilities: • Menu Development: Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate exciting ingredients while considering customer preferences to guide new menu development and special promotions., • Food Preparation: Oversee the preparation and cooking of all menu items, ensuring that each dish is prepared to the highest standard of quality, taste, and presentation. Use traditional Asian cooking techniques, such as stir-frying, steaming, and braising while also incorporating modern culinary methods where appropriate., • Quality Control: Maintain strict standards for food quality, consistency, and presentation. Regularly taste and inspect dishes to ensure they meet the restaurant’s standards. Address any issues related to food preparation or presentation promptly., • Kitchen Management: Supervise and coordinate the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Provide training on Asian cooking techniques, kitchen safety, and hygiene practices. Ensure that the kitchen operates smoothly during service, with clear communication and efficient workflow., • Inventory and Supply Management: Manage the ordering, receiving, and inventory of all kitchen supplies and ingredients. Maintain relationships with suppliers, negotiate pricing, and ensure that all ingredients are fresh and of the highest quality., • Cost Control: Monitor and control kitchen expenses, including food costs, labor, and waste. Implement measures to maximize efficiency and reduce costs without compromising quality. Assist in budgeting and forecasting for the kitchen., • Health and Safety Compliance: Ensure that the kitchen adheres to all health and safety regulations, including food handling, sanitation, and storage practices. Conduct regular inspections and training to maintain a safe and hygienic environment., • Culinary Innovation: Stay current with trends in Asian cuisine and global culinary developments. Experiment with new recipes, ingredients, and presentation styles to keep the menu fresh and exciting. Introduce innovative dishes that align with the restaurant’s brand and appeal to customers., • Customer Interaction: Engage with customers when necessary to gather feedback on the dining experience, particularly regarding new or special menu items. Use feedback to make improvements and adapt the menu to better meet customer preferences., • Collaboration: Work closely with the front-of-house team, including servers and managers, to ensure seamless service and communication between the kitchen and dining area. Address any issues related to food service promptly and professionally., • Special Events and Catering: Plan and execute special events, private parties, or catering orders, ensuring that the menu and service meet the specific needs and expectations of each event. Coordinate with the event team to ensure smooth operation and high customer satisfaction. Qualifications: • Education: Culinary degree or formal training in culinary arts is preferred, • Experience: Several years of experience as a Chef or Sous Chef in an Asian restaurant, with proven expertise in preparing a wide range of Asian dishes., • Skills:, • Mastery of various Asian cooking techniques, including wok cooking, and dim sum creation, etc., • Strong leadership and team management abilities., • Excellent organizational and multitasking skills., • Creativity and innovation in menu development., • Knowledge of food safety and sanitation regulations., • Strong communication and interpersonal skills., • Ability to work efficiently in a fast-paced environment. How to Apply: Interested candidates are invited to submit their resume, a cover letter detailing their experience, culinary philosophy, and a portfolio showcasing their work to careers@primegroup.ky with the subject line "Chef Application - [Your Name]". Requirements Minimum 5+ years’ experience in food and beverage operations Basic literacy and numeracy skills Culinary training or certification (preferred) The role involves working in a busy kitchen environment, often during peak hours, including evenings, weekends, and holidays. The position requires standing for extended periods, working with sharp tools and hot equipment, and managing multiple tasks simultaneously. The Chef may need to work under pressure to meet the demands of a high-volume restaurant. Benefits • Competitive salary., • Opportunities for professional growth and career advancement., • Comprehensive benefits package, including health insurance, pension and group wide food & beverage discounts., • A supportive and dynamic work environment., • The chance to be part of a prestigious restaurant group dedicated to growth and culinary excellence.

Job DescriptionOur popular restaurant is looking for a forward-thinking and talented executive chef to give our guests a great dining experience. We require an effective supervisor who can produce innovative menus and recipes, oversee all food leaving the kitchen, and guarantee health and safety regulations are met. Our ideal candidate is an inventive culinary leader who can recruit and develop great personnel to provide guests with a top-notch dining experience. You must have experience as an executive chef or extensive experience as a sous chef. Apply today if you are ready to bring your creative culinary expertise to our exciting restaurant! Responsibilities: • Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen, • Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials, • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen, • Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment, • Ensure that all food preparation, including processes, portioning, and garnishing, is well supervised, and confirm that the finished dishes are visually appealing Qualifications: • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements, • At least 7-8 years of culinary experience, • This role requires experience building, motivating, and leading a team, • Display excellent communication and interpersonal skills with guests and coworkers, • Educational requirements include a high school diploma or equivalent GED certificate About Company Adjacent to Lee Vista Promenade, our hotel is five minutes from Orlando International Airport via a complimentary airport shuttle. We're 10 miles from downtown Orlando and within a half-hour of Walt Disney World Resort, SeaWorld Orlando, and Universal Studios.

Job DescriptionPosition Description: For over 30 years, Café Tu Tu Tango has been a must-visit landmark of Orlando’s International Drive. Celebrate the fusion of art and cuisine with our vibrant collection of shareable small plates inspired by global flavors.Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. Position Responsibilities: Key Accountabilities include, but are not limited to: Manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Performance Measurement: Qualifications: Minimum 3-5 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant. Experience with scratch cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within. Adept at creating a culture of accountability, empowerment, and service excellence. Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling. Knowledgeable of health, safety, and compliance regulations for upscale dining environments. Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Key Attributes: Energetic, polished, articulate, and professional demeanor. Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Includes, but is not limited to: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. That’s why our benefits include: Eligible for a monthly profit-sharing bonus 401K Health Insurance Life Insurance Vision & Dental Insurance Paid Time Off (Vacation and Sick) Parking Pass Complimentary dining privileges at any of our ARP locations Opportunity for personal and professional growth $75,000.00 - $85,000.00 Annually

Job Description Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individual to fill the role of Kitchen Manager at 1983 located in South Tampa. 1983 is the newest concept by Three Oaks Hospitality. An upscale sports bar, 1983 is a celebration of connection, community, and the spirit of gathering. Designed as a neighborhood social hub, it’s a place where all walks of life come together — whether for a casual brunch, family dinner, or spontaneous get-together on the patio. The space blends timeless design with laid-back energy, offering elevated takes on classic fare in a setting that feels both familiar and new. The kitchen manager will work under the direction of the General Manager and fulfills a variety of responsibilities, including overseeing the daily operations of the kitchen and ensuring guest satisfaction. From solving customer service issues to performing quality control, there’s nothing they don’t do. Pre-employment background and drug screening is required and applicants must have availability to work evenings, weekends, and holidays. If you are dedicated to details and thrive in a fast-paced environment, this job is for you! Supervisory Responsibilities: • Supervise, train, and motivate kitchen staff, including line and prep cooks., • Schedule and organize shifts to ensure adequate coverage and optimal productivity., • Promote effective communication and teamwork among kitchen staff and other departments. Duties/Responsibilities: • Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality., • Monitor food inventory levels, place orders, and manage food costs to maximize profitability., • Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards., • Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service., • Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays., • Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records., • Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols., • Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality., • Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting., • Collaborate with management to create menus and specials, • Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary., • Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages., • Performs other related duties as assigned. Required Skills/Abilities: • In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations., • Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments., • Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment, • Familiarity with kitchen equipment, maintenance, and troubleshooting., • Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs. Education and Experience: • High school diploma or GED, • Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry., • Culinary degree preferred, • Valid Food Handlers Certificate Physical Requirements: • Prolonged periods of standing and walking., • Must be able to lift, balance, and carry trays of food weighing up to 25 pounds. Benefits: • Generous paid time off, • Medical, dental, vision, life, • 401(k) with company match, • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training, • Free Parking

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 Salary: Other Forms of Compensation: Pay Grade: [[payGrade_obj]] Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet 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/2023/08/2023WageTransparencyMorrisonHealthcare.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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1538200 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job Description • We are hiring immediately for a HOURLY SOUS CHEF position., • Location: 100 Flagler Health Way Saint Johns, FL 32259 Note: online applications accepted only., • Schedule: More details upon interview., • Requirement: Sous Chef experience is required., • Pay Range: $25.00 per hour to $28.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other 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/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Morrison Healthcare 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 Healthcare maintains a drug-free workplace.

Job Description Sous Chef Scratch Kitchen, Fast-Growing, High-Energy Concept Passionate about great food and leading a high volume kitchen? Were looking for aSous Chefto bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. Whats in it for you: • Competitive pay + health benefits, • PTO + employee discounts, • (6) paid holidays, • Annual 2k dining allowance, • Huge growth potential with a thriving brand, • An elevated, team-focused culture What youll do: • Partner with the Executive Chef to lead kitchen operations, • Inspire and mentor BOH team members, • Ensure top-quality food, consistency, and presentation, • Maintain high standards for safety, sanitation, and organization, • Assist with inventory, ordering, and cost controls, • Keep the energy high and the kitchen running smoothly What were looking for: • 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.), • Strong leadership and coaching skills, • Passion for food quality and creativity, • Ability to thrive in a fast-paced, high-volume kitchen, • Flexible schedule (nights, weekends, holidays) . #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at Aston Gardens at Pelican Marsh. As Sous Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As Sous Chef oversees and assists all food production, food presentation, and all back-of-the-house activity. Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and help manage kitchen operations in a cost effective manner. Position Highlights: • Status: Full-Time, • Location: 4800 Aston Gardens Way, Naples, FL 34109 What You’ll Do: • Assists chef with planning, staffing, organizing and coordinating the preparation of all meals in all levels of care., • Helps planning menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield., • Assisted living food requirements as it pertains to state standards., • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards., • Assists chef with time clock management as it relates to labor actuals. These are completed on a weekly basis to ensure compliance with budget., • Ensures compliance with Resident dietary restrictions as it pertains to community, • Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed., • Gives instructions to cooking staff in fine points of cooking., • Assists chef with Inventorying food items monthly in the community, • Create custom holiday menus, • Conducts regular Quality Assurance Audits., • Practices all safety and loss prevention procedures., • Perform other duties as assigned., • Associate’s degree in culinary arts program preferred., • Minimum of three years experience as a Chef/Kitchen Manager in a food service environment., • Successful completion of recognized food safety course., • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Qualifications: Benefits You’ll Enjoy: Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Job Title: Cafeteria Attendant Department: Food & Beverage Reports To: Sous Chef FLSA Status: Non-Exempt SUMMARY: We are seeking a friendly and dedicated Cafeteria Attendant to join our team. The ideal candidate will assist in providing a clean, welcoming environment while ensuring smooth daily operations in our cafeteria. This role involves serving food, maintaining cleanliness, and delivering excellent customer service. Key Responsibilities: • Serve food and beverages to customers, ensuring portions meet health and safety guidelines., • Greet and assist customers, addressing their inquiries and providing information about menu items., • Maintain a clean and organized cafeteria area, including dining spaces, serving counters, and dishwashing areas., • Assist in inventory control, including restocking supplies and notifying management of low stock., • Adhere to food safety and sanitation regulations, ensuring a safe environment for both staff and customers., • Work collaboratively with kitchen staff and other team members to ensure efficient service., • Assist with catering for special events or functions as needed. Qualifications: • High school diploma or equivalent preferred., • Previous experience in food service or customer service is a plus but not required., • Strong communication and interpersonal skills., • Ability to work in a fast-paced environment., • Ability to lift up to 25 pounds and stand for extended periods. 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 emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Exerting up to 50 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to be mobile and stand for prolonged periods. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above 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 candidate for this position is an at-will employee and subject to termination with or without cause or notice.