Sous chef jobs in Florida

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living Baypoint Village! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living Spring Hill Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living Hudson Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

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, • Rate of Pay: $21 to $25 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 Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. BONUS ELEGIBLE JOB DESCRIPTION Department: Culinary Place of Work: Restaurant kitchen and all outlets Job Overview Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost. Report to: Executive Chef, Executive Sous Chef, F&B Director Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 10 years experience in culinary field, 3. Ability to communicate in English with members, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on-line, 6. Knowledge of food cost controls, 7. Previous management experience, 8. Experience in international cuisine Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to direct, manage and motivate a team., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal customers efficiently. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and club requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. Chef is responsible for the set up and execution of any special event buffets or dinners, 16. Coordinates scheduling with restaurant cooks, 17. Ensure all guest special requests are met, 18. Properly prepare team member for advancement to fill needed positions as they become available. Equal Employment Opportunity - Drug free workplace

Job Description 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 Discovery Villages at Sarasota Bay Independent Living. 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, • Schedule: TBD, • Location: 1408 69th Ave W Bradenton, FL 34207, • Rate of Pay: TBD 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 OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Demi Chef is a developing culinary professional who holds station accountability while maintaining the flexibility to support the team across multiple areas of kitchen operations, contributing to seamless service and a collaborative kitchen culture. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Demi Chef, you are stepping into greater ownership of your craft. You hold an assigned station and are accountable for its consistent performance, while also cross-training across kitchen functions to build versatility and deepen your understanding of the full culinary operation. Your growing technical ability, attention to detail, and team-first attitude make you a valued contributor to every service. HOW YOU’LL MAKE THE PLACE • Own and maintain an assigned kitchen station, taking accountability for preparation, execution, quality, and cleanliness throughout every service period., • Prepare and cook dishes in accordance with Rosewood recipe standards, portion guidelines, and presentation specifications., • Cross-train across additional kitchen stations and functions to develop versatility and support team coverage needs., • Collaborate closely with the Culinary Head Chef and Culinary Sous Chef to align on daily priorities and mise en place requirements., • Accommodate dietary restrictions, food allergies, and personalized resident requests accurately and with care., • Maintain a clean, organized, and safe workstation in compliance with food safety, sanitation, and HACCP standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Communicate proactively with teammates regarding mise en place levels, service flow, and any operational needs., • Support Culinary Steward team members through on-the-job guidance and example-setting within the kitchen environment., • Assist with inventory, stock rotation, and waste reduction practices as directed., • Participate in special dining experiences, resident events, and private dining setups as required., • Actively pursue skill development opportunities and embrace feedback as a pathway to growth within the culinary team. SKILLS AND EXPERIENCE The ideal candidate is an emerging culinary professional with foundational experience in a quality-driven kitchen environment who is ready to take on station accountability and expand their technical repertoire. This role is well-suited to someone who is dependable, eager to learn, and committed to the standards of excellence that define the Rosewood experience. • Minimum one to two years of culinary experience in a hospitality, food service, or upscale dining environment., • Demonstrated ability to hold station ownership and execute consistently under service pressure., • Culinary Arts degree or diploma preferred; equivalent professional or vocational training considered., • Food Handler certification required., • Working knowledge of fundamental culinary techniques, knife skills, and kitchen safety practices., • Ability to follow recipes and standard operating procedures accurately and consistently., • Positive team contributor with a willingness to cross-train and support operational needs. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Job Description About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: The Senior Sous Chef supports the Executive Chef in the daily kitchen operation. This role ensures consistent product standards, assists in supervising the BOH team, and contributes to menu development while maintaining the highest levels of food safety and cleanliness. Benefits: • Medical, Dental, and Vision Insurance, • 401(k) with company match, • Bonus Eligible, • Paid Time Off, • Generous discount off your bill, • Recommend a friend scheme with great bonuses per individual referral, • Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more What You’ll Do: • Assist in the preparation and execution of all menu items for service and special events., • Follow standardized recipes, portion controls, and plating guidelines to ensure consistency and quality., • Ensure products meet presentation and taste standards before leaving the kitchen., • Assist in training, mentoring, and guiding junior BOH staff and Sous Chefs., • Help coordinate daily tasks and station organization., • Provide clear instructions and constructive feedback to ensure team efficiency., • Maintain the highest levels of cleanliness, hygiene, and food safety in compliance with HACCP and local regulations., • Ensure ingredients are fresh and properly stored., • Monitor inventory levels and communicate needs to the Executive Chef, • Assist in special projects, seasonal menu changes, and themed events., • Assist with inventory counts, ordering, and stock control as required., • Report maintenance issues or equipment malfunctions promptly. What We’re Looking For • Formal kitchen management training or equivalent experience in a professional kitchen., • 2–3 years’ experience, preferably in a high-volume or fine-dining environment., • Ability to multitask, work under pressure, and meet deadlines., • Excellent communication and teamwork skills., • Flexibility to work varied shifts, including weekends and holidays. Physical Requirements To successfully perform the essential functions of this position, candidates should meet the following physical requirements, with or without reasonable accommodation: • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds, • Ability to remain in a stationary position for 8 or more hours during a shift, • Ability to work in an environment with varying noise and lighting levels, • Ability to move safely in uneven terrain or in confined spaces. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged

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

Job Description OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Sous Chef works in close partnership with the Culinary Head Chef, collaborating across the culinary team and residential operations to ensure seamless daily operations and an elevated resident experience. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Sous Chef, you serve as the Culinary Head Chef's primary culinary partner and the kitchen's operational anchor. You will take full supervisory authority over the culinary team in the Culinary Head Chef's absence, driving daily kitchen execution, maintaining the highest standards of food quality and consistency, and cultivating a collaborative, high-performing environment that reflects Rosewood's commitment to craftsmanship and Relationship Hospitality. HOW YOU’LL MAKE THE PLACE • Assume full supervisory authority over kitchen operations and culinary team members in the Culinary Head Chef's absence, ensuring uninterrupted service excellence., • Prepare, cook, and present high-quality dishes for residents, guests, and special events to Rosewood's standards of taste, consistency, and presentation., • Collaborate with the Culinary Head Chef on menu development, incorporating fresh, seasonal, and locally inspired ingredients that reflect the Lido Key coastal experience., • Execute menus and daily specials with precision, ensuring proper portion control, recipe adherence, and consistency across all service periods., • Accommodate dietary restrictions, allergies, and specialized nutritional requests with care and meticulous attention to detail., • Supervise, guide, and support all kitchen team members including Culinary Chef de Partie, Culinary Demi Chef, and Culinary Steward, delegating tasks and monitoring workflow to maintain operational excellence., • Train, coach, and mentor culinary team members to strengthen skills, uphold culinary standards, and foster continuous professional development., • Monitor service flow and lead expediting during peak service periods to ensure timely, seamless delivery., • Deliver exceptional, personalized hospitality by engaging with residents and developing a deep understanding of their dining preferences., • Support special dining experiences including private events, holiday celebrations, and community gatherings., • Uphold the highest standards of food safety, sanitation, and hygiene in full compliance with health regulations and Rosewood standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Maintain a clean, organized, and safe kitchen environment through regular inspections of workstations and equipment., • Assist with inventory management, ordering, receiving, and stock rotation to ensure quality and minimize waste., • Monitor food usage and implement strategies to improve efficiency, reduce waste, and support cost control objectives. SKILLS AND EXPERIENCE The ideal candidate brings demonstrated culinary expertise within luxury or upscale hospitality environments, paired with the leadership presence and operational confidence to direct a kitchen team independently. A natural mentor and collaborator, this individual holds themselves and others to exacting standards while fostering a positive, energized kitchen culture aligned with Rosewood's values. • Minimum three years of progressive culinary experience within a luxury, upscale, or fine-dining environment., • Demonstrated experience leading or supervising a kitchen team, with the ability to assume full operational responsibility., • Culinary Arts degree or diploma preferred; equivalent professional experience considered., • Food Handler or Food Safety certification required; ServSafe Manager certification preferred., • Strong knowledge of modern culinary techniques, seasonal menu development, and presentation standards., • Experience accommodating dietary restrictions, allergen-sensitive requests, and wellness-focused cuisine., • Excellent organizational and communication skills with the ability to direct a team under pressure. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. People Leadership Provides clear direction and sets appropriate standards of behavior. Motivates and empowers others while creating development opportunities and building capable, diverse teams. Strategic Thinking Sets and develops strategies aligned with organizational vision and future aspirations. Takes a long-term view of the business. Communicates compelling visions and translates them into plans and actions. Business Acumen Keeps up to date with market trends and industry dynamics. Demonstrates financial awareness and focuses on delivering tangible business results. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Job Description OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Demi Chef is a developing culinary professional who holds station accountability while maintaining the flexibility to support the team across multiple areas of kitchen operations, contributing to seamless service and a collaborative kitchen culture. YOUR ROLE At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Demi Chef, you are stepping into greater ownership of your craft. You hold an assigned station and are accountable for its consistent performance, while also cross-training across kitchen functions to build versatility and deepen your understanding of the full culinary operation. Your growing technical ability, attention to detail, and team-first attitude make you a valued contributor to every service. HOW YOU’LL MAKE THE PLACE • Own and maintain an assigned kitchen station, taking accountability for preparation, execution, quality, and cleanliness throughout every service period., • Prepare and cook dishes in accordance with Rosewood recipe standards, portion guidelines, and presentation specifications., • Cross-train across additional kitchen stations and functions to develop versatility and support team coverage needs., • Collaborate closely with the Culinary Head Chef and Culinary Sous Chef to align on daily priorities and mise en place requirements., • Accommodate dietary restrictions, food allergies, and personalized resident requests accurately and with care., • Maintain a clean, organized, and safe workstation in compliance with food safety, sanitation, and HACCP standards., • Ensure proper food handling, storage, labeling, and temperature control at all times., • Communicate proactively with teammates regarding mise en place levels, service flow, and any operational needs., • Support Culinary Steward team members through on-the-job guidance and example-setting within the kitchen environment., • Assist with inventory, stock rotation, and waste reduction practices as directed., • Participate in special dining experiences, resident events, and private dining setups as required., • Actively pursue skill development opportunities and embrace feedback as a pathway to growth within the culinary team. SKILLS AND EXPERIENCE The ideal candidate is an emerging culinary professional with foundational experience in a quality-driven kitchen environment who is ready to take on station accountability and expand their technical repertoire. This role is well-suited to someone who is dependable, eager to learn, and committed to the standards of excellence that define the Rosewood experience. • Minimum one to two years of culinary experience in a hospitality, food service, or upscale dining environment., • Demonstrated ability to hold station ownership and execute consistently under service pressure., • Culinary Arts degree or diploma preferred; equivalent professional or vocational training considered., • Food Handler certification required., • Working knowledge of fundamental culinary techniques, knife skills, and kitchen safety practices., • Ability to follow recipes and standard operating procedures accurately and consistently., • Positive team contributor with a willingness to cross-train and support operational needs. COMPETENCIES Connection Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Collaborates with trust and respect across diverse backgrounds. Supports and genuinely cares for others. Embraces shared success. Guest Centricity Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Offers personalized experiences to meet and exceed expectations. Integrity Upholds organizational principles and values. Follows procedures and guidelines appropriately. Advocates responsibility and contribution to the organization mission and the community. Drive Tackles challenges with enthusiasm and perseverance. Works hard and goes the extra mile. Seeks progression and development opportunities to achieve career goals. Adaptability Generates and embraces new ideas, approaches, and insights. Adapts to change with flexibility and resilience. Seeks opportunities for continuous improvement. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Job Description The Buckhead Life Restaurant Group is seeking talented and experienced Sous Chef candidates to join our culinary team at Chops Boca Raton. If you are passionate about excellence, dedicated to craftsmanship, and ready to grow with a nationally acclaimed restaurant group, we want to meet you. About the Role We are looking for driven culinary leaders with a minimum of 2 years of management experience in a respected fine dining environment. Candidates should demonstrate strong culinary fundamentals, team leadership skills, and a commitment to delivering exceptional guest experiences. Our kitchens specialize in: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood and prime meats, • Local, seasonal ingredients prepared with precision and care Experience with fish cutting and butchering is a strong plus. Who We Are Buckhead Life Restaurant Group is home to some of the most acclaimed dining destinations in Atlanta and South Florida. Each concept is distinct, chef-driven, and recognized for excellence: Kyma – Modern Mediterranean • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • Chef Pano Karatassos “Reader’s Choice: Best Chef in Atlanta” by The Atlantan, • “Best of Atlanta: Best Seafood” – INsite Magazine Bistro Niko – Classic French brasserie • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Reader’s Pick: Best of ATL” – Creative Loafing Chops Lobster Bar – Prime steaks & seafood • “Best of Atlanta: Best Steaks” – INsite Magazine, • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants: #6” – Jezebel City Fish Market – Award-winning seafood • “Diner’s Choice Award” – OpenTable, • “Award of Excellence” – Wine Spectator, • “Certificate of Excellence” - TripAdvsor The Atlanta Fish Market – American seafood institution • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Atlanta’s Best Lobster Roll” - Zagat Pricci – Contemporary Italian • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Award of Excellence” – Wine Spectator Lobster Bar Sea Grille – Seafood & prime steaks • “Top 7 New Recommended Spots” – Sun-Sentinel, • “Critic’s Pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Buckhead Bread Company & Corner Café • “Top 25 Restaurants in Atlanta” – Atlanta Business Chronicle, • “Certificate of Excellence” – TripAdvisor, • “Best Brunch in Atlanta” – OpenTable Our restaurants have earned extensive national recognition, including multiple Esquire “Best New Restaurant” awards and top ratings across their categories. What We Offer • A thriving, professional environment that values growth and internal promotion, • Mentorship from industry-leading chefs and operators, • Competitive compensation, • Opportunities across multiple high-profile concepts Candidate Requirements • Minimum 2 years of management experience in fine dining, • Strong culinary skills and kitchen leadership, • Excellent professional references required, • Passion, consistency, and commitment to excellence How to Apply Visit www.buckheadrestaurants.com to learn more about our restaurants and apply online. We look forward to welcoming you to the Buckhead Life Restaurant Group team—where culinary careers are built and excellence is the standard.

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

Job Description Key Details • Schedule: Open availability. Weekends required. About Grand Living Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do. About the Position The Sous Chef is responsible to enhance the overall Resident experience by assisting the Executive Chef through the provision of exceptional oversight and culinary training to kitchen employees. The Sous Chef assists Executive Chef with supervising and coordinating culinary activities for all dining venues: Bistro, Casual, Formal, Luminations® memory care, and Club Room, as well as, special events and private functions. This is to be handled in The Sterling Touch® professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Sous Chef position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies. Qualifications and Requirements The Sous Chef must possess the following knowledge, skills, and abilities: • College or Culinary School Degree, required., • Combination of education and experience equivalent to graduation from Culinary school or any other combination of education, training or experience that provides the required knowledge, skills and abilities., • Three or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience., • Scratch cooking experience, required., • Sauté and broiler experience, preferred., • ServeSafe certification, preferred., • Ability to read, write and understand the English language in order to direct, manage, hire and train kitchen staff, complete requisitions, read recipes and communicate with other employees as well as Residents and their guests., • Sufficient manual dexterity of hands and arms in order to use all kitchen equipment and utensils (e.g. knives, spoons spatulas, tongs, slicers, etc.), • Ability to stand, walk, climb stairs, crouch, bend, stoop, reach, grasp, push, pull and work continuously without sitting for extended periods of time., • Ability to lift or carry, push, or pull up to 50 pounds., • Ability to perform all essential functions within varying temperature ranges. Benefits For the Sous Chef, we offer competitive compensation & full benefits package for full-time employees including a generous new Paid Time Off (PTO) program of 3 weeks PTO in year 1, 4 weeks in second year. Insurance options and a 401K that matches up to 4% with a 5% contribution. PTO at lesser rates for part-time staff. A high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), workout & spa facilities for resident and staff use. Equal Employment Opportunity At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated. #ZR \nCompany Description Grand Living at Coral Gables is a hospitality-focused senior living community serving Coral Gables and the greater Miami area. Our team creates FIRST CLASS HAPPINESS® for residents in independent living, assisted living, and LUMINATIONS® Memory Care through compassionate support, exceptional hospitality, and THE STERLING TOUCH®. Our dedicated team members bring FIRST CLASS HAPPINESS® to life every day. Guided by THE STERLING TOUCH®, our signature service philosophy, we create exceptional experiences for residents and their families while fostering a workplace culture grounded in dignity, pride, respect, and mutual satisfaction. Senior living careers at Grand Living include opportunities in nursing and caregiving, culinary and dining services, health and wellness, life enrichment, housekeeping, transportation, maintenance, sales, administration, and community leadership. Team members receive extensive, ongoing training and opportunities to grow while doing meaningful work serving older adults. All employees are eligible for career growth opportunities, competitive pay, flexible scheduling, and a meaningful career serving seniors. Grand Living also offers full-time employees a comprehensive benefits package that includes medical, dental, and life insurance; short- and long-term disability coverage; a 401(k) with company match; paid time off; employee dining options; access to community amenities, including the Grand Spa & Fitness Center; and additional benefits. Eligibility and offerings may vary by position and location. If you are compassionate, service-minded, and take pride in creating exceptional experiences for others, explore senior living careers with Grand Living. Join a team where your contributions matter—and help us create FIRST CLASS HAPPINESS® for residents, families, and one another. Grand Living is an Equal Opportunity Employer. Grand Living at Coral Gables is a hospitality-focused senior living community serving Coral Gables and the greater Miami area. Our team creates FIRST CLASS HAPPINESS® for residents in independent living, assisted living, and LUMINATIONS® Memory Care through compassionate support, exceptional hospitality, and THE STERLING TOUCH®.\r\n\r\nOur dedicated team members bring FIRST CLASS HAPPINESS® to life every day. Guided by THE STERLING TOUCH®, our signature service philosophy, we create exceptional experiences for residents and their families while fostering a workplace culture grounded in dignity, pride, respect, and mutual satisfaction.\r\n\r\nSenior living careers at Grand Living include opportunities in nursing and caregiving, culinary and dining services, health and wellness, life enrichment, housekeeping, transportation, maintenance, sales, administration, and community leadership. Team members receive extensive, ongoing training and opportunities to grow while doing meaningful work serving older adults.\r\n\r\nAll employees are eligible for career growth opportunities, competitive pay, flexible scheduling, and a meaningful career serving seniors. Grand Living also offers full-time employees a comprehensive benefits package that includes medical, dental, and life insurance; short- and long-term disability coverage; a 401(k) with company match; paid time off; employee dining options; access to community amenities, including the Grand Spa & Fitness Center; and additional benefits. Eligibility and offerings may vary by position and location.\r\n\r\nIf you are compassionate, service-minded, and take pride in creating exceptional experiences for others, explore senior living careers with Grand Living. Join a team where your contributions matter—and help us create FIRST CLASS HAPPINESS® for residents, families, and one another.\r\n\r\nGrand Living is an Equal Opportunity Employer.

Job Description Il Bambino Italian Kitchen We are seeking a Sous Chef 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. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • 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 environmentCompany DescriptionItalian RestaurantItalian Restaurant

Job Description Sous Chef Trendy, Polished 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, • 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) #STS\nCompany Description 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. 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 Local restaurant group is searching for the right candidate to fill Sous Chef position. Compensation will be based on experience. Our culinary team creates delicious dishes from fresh ingredients in a very fast paced and high energy, scratch kitchen every day. If you’re looking for a great culture and a fun, upbeat work environment, please consider applying to join our team. Responsible for performing a variety of duties throughout the kitchen including but not limited to: • Provide the highest quality of products and service to every guest, • Maintain excellence in food quality by following all recipe and product specifications, • Plan and prepare a variety of scratch recipes, • Set up/break down equipment and stations, • Clean/sanitize kitchen, • Oversee and lead team members to produce the best quality food Preferred Requirements: • Prior high volume kitchen experience required., • Prior food preparation experience in a scratch kitchen preferred, • Demonstrate cooking skills and ability to follow established menus and recipes, • Knowledge of proper food safety and sanitation procedures, • Knowledge of kitchen systems and processes, • Ability to demonstrate strong leadership skills, • Understanding of food cost & ordering, • Can obtain any necessary food handling permits or licenses, • Ability to work in a fast-paced environment, • Ability to work flexible shifts including nights, weekends and holidays, • Ability to multitask and effectively prioritize duties, • Ability to stand for long periods of time and bend, climb or work in confined spaces, • Ability to properly lift 25-50 lbs, • Demonstrate good judgment, problem-solving and decision-making skills, • Work well in a team environment, • Have fun creating a great experience for the guests as well as for yourself and your team! Are you envisioning yourself making delicious creations with us? If so, apply today! About: We believe FUN is Worth Sharing. We are an upscale, yet casual, high-energy, full-service restaurant. Our chef-driven menu is prepared in our scratch kitchen using fresh ingredients, and is designed to be paired with our signature margaritas, cocktails and house made sangrias. We truly believe that the happiness of the people who work with us is just as important as the happiness of our guests. At Spell Restaurant Group, we aren't just co-workers; we are family. Spell Restaurant Group is an Equal Opportunity Employer.

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 Discovery Villages at Sarasota Bay Independent Living. 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, • Schedule: TBD, • Location: 1408 69th Ave W Bradenton, FL 34207, • Rate of Pay: TBD 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 Provincial Senior Living proudly manages lifestyle-driven Independent Living communities across the United States, united by a shared purpose to enrich the lives of seniors and Team Members alike. Serving thousands of residents and families in more than 13,000 units, we operate with a deep commitment to our foundational Pillars of Excellence, ensuring personalized care, hospitality, and lasting connection. As part of one of the largest senior living families in the U.S., Provincial communities have earned Great Place to Work® certifications from 2022–2026. Provincial is a place where purpose and culture come together to create meaningful work and extraordinary career pathways. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, helping every team member build a fulfilling and purpose-rich career. We offer rewarding career opportunities that include: • Competitive wages, • Access to 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 matching, • Paid training, • Opportunities for advancement, • Meals and uniforms, • Employee Assistance Program Our community is looking for a Sous Chef to join our team. Responsibilities: • Provide supervision to dietary/kitchen team and supporting the Executive Chef, • Assist in controlling food costs, • Assist in maintaining controls and security of all food items and supplies in storage, • Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating, • Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items, • Record and maintain Food Safety Equipment Records and Food Safety Temperature Records, • Perform and assist in the rotation (FIFO – First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: • Two (2) years’ Sous Chef experience, • Supervisory experience preferred, • Must maintain current Food Services Sanitation certificate, • Associates Degree in Culinary Arts preferred, • Competent in organizational, time management skills, • Must demonstrate good judgment, problem solving and decision-making skills, • Ability to work weekends, evening and flexible hours If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

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: OUR COMMITMENT TO SERVICE: We don't have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn't just a part of our mission statement at Seminole Gaming; it's a commitment to each and every one of our current and future Guests. JOB DESCRIPTION: Assist with managing the food production area including recipes, staff, menus, preparation and presentation. Monitor preparation of food items, adherence to recipes, staff functions and menu preparation to provide a positive guest experience. Controls production levels in order to minimize waste. Ensure all food is prepared in accordance with operation standards. Assist other line employees with daily responsibilities. Ensure that all food items are produced in accordance with established standards in respect to preparation, storage and accountability. Ensure that production and storage areas are maintained in accordance with health department codes. Maintain a clean, safe, hazard-free work environment within area of responsibility. QUALIFICATIONS: • High School diploma or GED required., • Culinary Arts degree preferred with three (3) to five (5) years experience as a Sous Chef preferred, or an equivalent combination of education and/or work experience., • Must adhere to the Seminole Tribe's policies and procedures., • The position requires multi-tasking with heavy emphasis on providing detailed, organized management of operational functions while being capable of working in an atmosphere where numerous interruptions may occur., • This positions requires a flexible schedule, including nights, weekends, and holidays. WORK ENVIRONMENT: • May be exposed to casino related environmental factors including, but not limited to, second hand smoke and excessive noise., • The casino is open 24 hours a day, 7 days a week, 365 days a year. You may be required to work on any of the days the casino is open including weekends and holidays., • 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, and talk or hear. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to, second hand smoke, excessive noise and constant exposure to general public., • Frequent lifting/carrying of weights over 25 pounds, reaching, stooping, squatting and bending. 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.

Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations About the Role As our Sous Chef, you’ll play a vital role in creating moments that matter for our residents. You’ll ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond cooking, you’ll help turn meals into meaningful experiences, building connections with residents and team members to make every dining moment feel special. What We’re Looking For, • Must be at least 21 years of age or older., • Flexibility: Your primary schedule is lunch and dinner Tuesday-Saturday. Additional availability is needed to support holidays and events., • Previous leadership in culinary preparation and cooking preferred., • High school diploma or equivalent (GED) required; culinary degree or other higher education preferred., • Basic computer skills required; data entry experience preferred. Key Responsibilities, • Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing., • In the Executive Chef’s absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents’ preferences., • Play a key role in resident satisfaction by assisting and helping train team members using structured RLC training programs., • Maintain clean, sanitary, and well-stocked workstations and Chef’s Pantry for smooth meal service; receive, handle, store, and rotate products properly to ensure freshness, safety, and presentation., • Monitor and log food, refrigeration, and dish machine temperatures; follow closing checklists and assist other team members., • Actively participate in meetings, share innovative ideas, and respond to feedback professionally to enhance the dining experience. Benefits for Full-Time Employees, • Competitive compensation and benefits, • Access your pay anytime, • $341 benefit stipend per pay period to apply toward:, • Health, Dental, Vision, • Life Insurance, • Short- & Long-Term Disability, • HSA, FSA, LSA, • Accident & Hospital Indemnity, • Legal & Identity Theft Protection, • Paid Time Off, • 401(k) with employer match Why RLC?, • Fast-growing, family-owned company with 60+ communities nationwide., • Supportive leadership in a beautiful, resort-style environment., • A purpose-driven role where you make a difference every day. Ready to Create with Heart? Bring your servant heart to a place that feels like family. Apply today, and our Team will follow up soon! EOE/ADA #urgent

Job DescriptionDescription: About Windstar on Naples Bay Windstar on Naples Bay, located less than three miles from 5th Avenue in the heart of Naples, is seeking a Food and Beverage Director who will lead F&B operations with passion, creativity, and a commitment to excellence within a cohesive, kind, and collaborative team culture. Recently remodeled, the Club features modern facilities with two floors of dining venues and event spaces, and two full kitchens. The F&B Director will be a visible, hands-on leader who inspires the team, and delivers exceptional dining experiences for members and guests. Ideal candidates will bring proven experience in high-volume, seasonal, and multi-outlet private clubs, demonstrating the ability to balance refined à la carte service with private event execution while fostering teamwork, consistency, and a positive team environment aligned with the Club’s values and vision. Club amenities include a Tom Fazio-designed 18-hole golf course with bayside practice facilities, tennis and bocce courts, state of the art Wellness Center, and diverse indoor/outdoor dining venues, including a private Wine Room, multiple event spaces, and Marketplace. In addition to the Club’s amenities, all Members have access to the Windstar Community private Keewaydin Island beach accessible via a 40-passenger pontoon shuttle adds to the club’s distinctive coastal charm. Members enjoy a vibrant, casual-by-design lifestyle with exceptional dining, social events, and activities that celebrate Naples’ coastal spirit. Annual Food & Beverage revenues exceed $2.4 million, generated from à la carte dining, a robust calendar of Social events, Member private events, and Member-sponsored events. FOOD AND BEVERAGE DIRECTOR POSITION OVERVIEW The Food & Beverage Director is a highly visible, hands-on leadership role that provides strategic oversight of all food and beverage operations. Reporting to the AGM and working in close partnership with the Executive Chef, Catering & Events Manager, FOH Managers and Sous Chef’s, the F&B Director plays a critical role in aligning service, culture, and execution across all dining and event experiences. With strong collaboration across Back of House and Front of House teams, the F&B Director will lead a diverse, fast-paced, and sophisticated operation encompassing multiple dining venues, with a robust calendar of banquet and Member event programming. The Food & Beverage Director is responsible for establishing, implementing, and overseeing all F&B operations, procedures, and planning. This includes service standards, staffing and training, budget planning and cost control, Member satisfaction, purchasing and inventory, menu development, payroll management, and à la carte and event execution. KEY RESPONSIBILITIES Leadership • Lead, mentor, and develop a front-of-house team including managers, servers, bartenders, and support staff., • Recruit, train, inspire, and retain team members while fostering a positive and accountable culture., • Act as a collaborative team leader who is hands-on when needed while maintaining appropriate strategic oversight., • Build and maintain respectful, collaborative relationships with F&B managers, department heads, and the Executive Chef to ensure seamless front and back-of-house alignment., • Actively support the planning and execution of Club events with the Catering & Events Manager to ensure they are well coordinated, and memorable., • Lead with fairness and consistency in upholding Club policies, procedures, and standards of conduct., • Hold regular staff meetings with direct reports to reinforce expectations, share updates, and support effective planning and execution of club events., • Active participant in the H-2B program assisting with interviewing, hiring, onboarding and orientation. Operations • Maintain a strong, visible, and approachable presence throughout dining rooms and events, demonstrating professionalism, warmth, and strong interpersonal skills., • Oversee all Food & Beverage operations, including dining venues, catering, Member events, and Member-sponsored social functions., • Serve as an effective communicator with Members and guests, intuitively delivering service that reflects the Club’s culture and expectations., • Refine standard operating procedures and service standards across all dining and event spaces., • Ensure smooth coordination of event operations alongside daily dining service, utilizing systems that support consistency, quality, and efficiency., • Maintain high standards of service, presentation, and cleanliness across all food and beverage outlets., • Lead and continuously elevate the Wine Club program through thoughtful wine programming, Member & staff education, wine dinners, tastings, and curated wine experiences., • Ensure full compliance with all health, safety, sanitation, liquor service, and regulatory requirements, while staying current with industry trends and best practices. Financial Stewardship • Develop, manage, and execute the Food & Beverage budget in alignment with Club and department financial goals., • Understand and communicate key financial metrics related to successful F&B operations, ensuring leadership team awareness and accountability., • Monitor payroll through labor controls and scheduling to ensure alignment with forecasts, productivity goals, and service standards., • Coordinate purchasing and monitor inventory processes to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products., • Oversee inventory controls, purchasing, and beverage cost performance to ensure quality, consistency, and cost control., • Track and analyze operational data, including reservations, covers, average check, menu mix, menu engineering, P&L performance, and Member satisfaction metrics., • Monitor key performance indicators (KPIs), benchmarking results, and adjusting strategies as needed.Requirements: CANDIDATE QUALIFICATIONS • Bachelor’s degree (B.A.) in Hospitality Management or related field., • 8-10 years of progressive leadership with at least 3-5 years at a Director level, leading a multi-outlet luxury restaurant/hospitality venue., • Strong financial acumen, with a clear understanding of budgets, cost controls, and key performance indicators., • Beverage/Sommelier certifications preferred or an individual with demonstrated wine knowledge and beverage expertise, with the ability to lead and elevate the Club’s wine and beverage program — curating lists, guiding selections, and educating the team., • Ability to manage and inspire personnel with a passion for training team members, while fostering a positive work environment and department culture., • Flexible, adaptable management ability with sound judgment and pro-active style leadership., • Excellent communication and leadership skills with the ability to write reports and correspond professionally with the team, Members, and vendors., • Proficiency with Jonas POS, ForeTees Reservation, Microsoft Office, Canva, and Beanworks systems preferred., • Private Club experience preferred.

In this role, you will work under the guidance of the Sous Chef to oversee specific areas of production and service. The menu offers seasonally driven French bistro fare and is the third Bouchon Bistro for Chef Keller, following his flagship location in Yountville, CA, and Bouchon Bistro in Las Vega

Learn from experienced chefs and collaborate with a passionate team. Inspired by the techniques and ingredients of Europe and Japan, Chef Ryan Ratino & his MICHELIN-starred team are excited to bring a luxurious wood-fire cooking experience to the Four Seasons in Fort Lauderdale.

The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Beyond it all is a mission,&nbs

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. Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef

Job Description Realife Ministries in Marianna FL. is a non profit, non denominational Gospel centered Christian Camp ministry that serves in a mission outreach to about 10 states in the southeastern us. Our campus has about 800 ministry beds and a staff that ranges from about 25 to 40 yearound. Our mission to to see thousands come to a saving knowledge of Jesus Christ and to make a spiritual impact that will make a difference in our town and across the eastern US. We host about 7500 students each summer for our 10 week summer camp program and we host weekend retreats on about 20 weekends each year. We also have a fostercare home on site that is licenced for up to 16 students. We are seeking food service missionaries that are called and gifted to 'set the table' and feed hundreds to fulfill our year round outreach ministry. This opportunity could include room and board, and you could join our team that lives on this incredibly beautiful 106 acred Christian Resort. If you are called, gifted and skilled at food service management, Chef, Sous Chef, food preparation or in food service administration you would excell at this mission opportunity. William Bloodworth Director, Realife You can check us out at www.realife.org or on out facebook page realifebluesprings Here are a few links so you can investigate our Ministry. www.realife.org https://www.facebook.com/Realifebluesprings/ https://vimeo.com/898662147?share=copy https://vimeo.com/898662147?share=copy \nCompany Description Christian Resort that serves the Southeastern US with Summer Camps, Retreat and Outreach events for Teens and Adults. Christian Resort that serves the Southeastern US with Summer Camps, Retreat and Outreach events for Teens and Adults.

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.

Double Knot, one of Schulson Collective’s most celebrated concepts, is seeking an exceptional Sous Chef to help lead its high‑volume, multi‑dimensional culinary program. The Sous Chef will support all culinary operations at Double Knot, ensuring consistency, precision, and excellence acros

Job Description Sous Chef Confidential Leadership Opportunity | Upscale Coastal Bistro Concept You may not be actively looking — but you know when the right kitchen comes along. A well-established coastal bistro concept in Flagler Beach is seeking a seasoned Sous Chef to step into a leadership role within a structured, high-performing culinary team. This is an opportunity for a chef who thrives on standards, execution, and leading from the line — not from the sidelines. The concept is known for elevated coastal cuisine, polished presentation, and consistent volume. The kitchen operates with intention, discipline, and pride. Leadership presence and strong operational habits are essential. Why This Role Stands Out • Established kitchen with strong guest loyalty, • Leadership team that values structure and accountability, • Opportunity to contribute creatively while maintaining brand standards, • Balanced schedule with two consecutive days off, • Visible role with direct impact on execution and team culture What You’ll Oversee • Daily kitchen operations and line execution, • Team leadership, coaching, and development, • Scheduling and labor management, • Inventory, ordering, and food cost controls, • Maintaining quality, consistency, and presentation standards, • Upholding sanitation and safety compliance, • Leading service with urgency and professionalism Schedule & Salary • 55-hour workweek, • 5 days on, 2 consecutive days off, • $55,000 – $65,000 annually (BOE) This role is ideal for a Sous Chef who values structure, leads by example, and takes pride in running an organized, high-performing kitchen. To be considered for this confidential opportunity in Flagler Beach, FL, please send your current resume to Jen@geckohospitality.com. Confidential inquiries are always welcome.

The Chef de Partie reports to the Executive Chef and Sous Chefs. The Chef de Partie is a key supervisory member of the Florie’s Culinary team, responsible for leading a designated kitchen station while ensuring the highest standards of food quality, consistency, and presentation.

Chef Joe Anthony (formerly of Gabriel Kreuther) brings decades of Michelin-starred expertise and New York hospitality to Fort Lauderdale, focusing on solid cooking and wholesome ingredients with a vibrant and inviting dining experience. Proven experience in a Sous Chef or similar leadership role wit

The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Assists Executive Sous Chef and/or Executive Chef in supervision

La Pecora Bianca, the fastest growing Italian restaurant group in NYC, is moving to Miami in 2026!.With 9 restaurants currently under operation in Manhattan and 2 more exciting new projects to open in 2026, we are seeking enthusiastic and skilled Hospitality Leaders to join our dynamic team.Ideal ca

Job DescriptionCook – Residential Group Care Facility Bradenton, FL $16/hour About Us Horizons Group Care is a residential program dedicated to supporting at-risk youth in a safe, structured, and nurturing environment. We provide wraparound services including counseling, education, and life-skills training. Our Culinary Department plays a vital role in ensuring youth receive nutritious, balanced meals daily. Position Summary We are seeking a reliable and motivated Cook to join our team. The cook will assist in planning, preparing, and serving meals in accordance with state nutritional guidelines and facility standards. This role is hands-on and requires attention to detail, time management, and a commitment to maintaining a safe and positive dining experience for our residents. Key Responsibilities • Assist in daily food preparation and cooking of meals for residents and staff., • Support the Head Chef in menu planning that meets dietary requirements and state guidelines., • Maintain kitchen cleanliness and comply with health and safety regulations., • Monitor food inventory and assist with ordering supplies as needed., • Train, guide, and support kitchen assistants or other staff when necessary., • Ensure meals are prepared on time and served at proper temperatures., • Adhere to all facility policies and procedures, including safety and sanitation standards. Qualifications • Prior experience as a cook, line cook, or sous chef (institutional or residential facility experience preferred)., • Knowledge of food safety, sanitation, and handling procedures., • Ability to work in a fast-paced environment and manage multiple tasks., • Strong teamwork and communication skills., • Passion for serving youth and contributing to a supportive care environment. Compensation • $18/hour, • Full-time schedule with opportunities for growth How to Apply Interested candidates should send their resume and references to Horizons.newhire@gmail.com or call (941) 253-3714 for more information. Join our team and help make a positive difference in the lives of youth!

Job DescriptionThe Big Fish in the Back: Now Hiring a Sous Chef! Location: The Hungry Tarpon at Robbie's Marina, Islamorada, FL Do you have the leadership of a Captain and the culinary chops of a seasoned pro? The Hungry Tarpon isn't just a restaurant; it’s an Islamorada powerhouse. From our world-famous "Trailer Trash" Bloody Marys to the freshest snapper coming off the boats, we stay busy, we stay loud, and we stay legendary. We’re looking for a Sous Chef who can command the line, mentor the crew, and keep the kitchen humming like a well-oiled outboard motor. If you thrive in high-volume environments and can maintain your cool when the tickets are trailing out the door, we want you in our kitchen. The "New Crew" Rule: To ensure a brand-new leadership dynamic, we are exclusively seeking candidates with no previous employment history at The Hungry Tarpon or Robbie’s Marina. If you’ve never worked for us before, we want your fresh talent! Your Mission: Commanding the Culinary Chaos As our Sous Chef, you are the bridge between a perfect plate and a profitable kitchen. You aren’t just "the boss"—you’re the lead engine. • Line Leader: You’ll be the primary driver on the line during peak hours, ensuring every dish—from the fish tacos to the lobster frittatas—meets our high standards for taste and presentation., • Operational Ace: You’ll manage prep lists and inventory to ensure we never run out of the good stuff while keeping food waste at a minimum., • Crew Captain: You will train and motivate a diverse kitchen team. We want a leader who builds a "we’re all in this together" culture., • Quality & Safety Warden: You’ll uphold top-tier sanitation standards and ensure the kitchen stays organized and efficient., • Tech Savvy: We use modern tools to stay organized. You’ll help manage tasks and kitchen flow to keep us ahead of the rush.What You Bring to the Pass:, • Proven Grit: You have significant experience in high-volume, fast-casual or full-service kitchens. Experience in a waterfront or seafood-heavy environment is a massive plus., • Cool Under Pressure: You have serious experience in high-volume, fast-paced kitchens. You know how to handle the heat of a Florida Keys afternoon., • Leadership Mojo: You’re a "lead by example" type. You aren't afraid to jump on the dish pit or the prep station if that’s what the team needs to win., • Detail Detective: You have a keen eye for food cost, portion control, and plate consistency., • Reliability: You’re a professional who understands the demands of the Florida Keys' peak seasons, including weekends and holidays., • Bilingual Skills (A Big Plus): While not required, being fluent in English and Spanish is a major asset for communicating with our diverse and hardworking team. The Perks of the Job:, • Competitive Salary: We pay for talent and hard work. (Details shared during the interview)., • The Office View: You’ll be working at one of the most famous marinas in the world. The energy here is unbeatable!, • Team Culture: Be part of the Robbie's family. We work hard, but we know how to have fun once the sun goes down., • Employee Discounts: Great deals on the food and gear that make Robbie’s iconic.Ready to lead the best kitchen in the Keys? If you’re a culinary pro who is ready to step up and run the show at a true Islamorada landmark, we want to meet you. To Apply: Please submit your resume and a brief note about why you’re the right "Big Fish" for our kitchen.

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 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 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

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: Responsibilities: 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, 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 Two (2) to three (3) years of related experience preferred. 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). #gotoworkhappy 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 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 The Line Cook at KYU is an essential role for preparing high-quality meals and contributing to our talented team. We are seeking a passionate and hardworking individual who can follow standard recipes and execute dishes to our high standards. Line Cooks at KYU are driven culinary professionals who work closely with the CDC and Sous Chefs to efficiently and consistently execute the menu. This role requires a strong understanding of cooking methods, ingredients, equipment, and processes. As a Line Cook, you will take ownership of preparing ingredients, managing your station, and creating dishes according to restaurant recipes and specifications. Strong communication and multitasking skills are crucial for success. Ultimately, you will play a key role in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Maintain inventory and supplies., • Collaborate with kitchen staff to properly prepare menu items., • Prepare for food service., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly., • Ensure adherence to all nutrition and sanitation standards., • Monitor and report inventory needs to the Sous Chef., • Plate dishes carefully., • Double-check that all dish components are ready for expo. Skills and Qualifications: • High school diploma or equivalent qualification., • Certificate in Culinary Arts or related experience., • Minimum of 2 years of experience in a similar role., • In-depth knowledge of restaurant best practices and cooking methods., • Excellent communication and organizational skills., • Strong multitasking abilities., • Ability to work cooperatively and efficiently as part of a team., • Extensive experience working in busy restaurant environments., • 3 to 5+ years of experience in a cook position., • Fine dining experience., • Attention to detail., • Motivated and self-directed., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication., • Excellent time management., • A proactive and positive attitude. Benefits include: • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Employee dining discounts. Physical Aspects of the Line Cook Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods of time. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Description We are seeking a skilled Line Cook with a passion for culinary arts and hospitality to join our restaurant family! Job description Full-Time Positions with Guaranteed Hours • Part-Time Opportunities Available The Buckhead Life Restaurant Group—home to some of the most acclaimed restaurants in South Florida and Atlanta—is seeking Line Cooks of all experience levels to join our elite culinary teams. Whether you’re an industry veteran or just starting your career, if you bring passion, work ethic, and your own knife, we’ll provide the rest. About the Opportunity We offer full-time positions with guaranteed hours, part-time availability, excellent training, and the chance to work alongside some of the top culinary professionals in the industry. Join Lobster Bar Sea Grille in Ft. Lauderdale Lobster Bar Sea Grille sets the standard for fine dining in Ft. Lauderdale. Our kitchen focuses on: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood, • Precision, technique, and exceptional presentation This is a rare opportunity to work under Executive Chef Jeff Pfeiffer and grow within a restaurant known for excellence. We are seeking career-minded culinary professionals passionate about advancement and long-term success. Responsibilities • Prepare and cook seafood dishes according to established recipes and quality standards, • Manage inventory to ensure ingredient availability and minimize waste, • Operate kitchen equipment including grill, fryer, oven, stove, sous vide, and steamers safely and efficiently, • Adhere strictly to food safety and sanitation regulations, • Maintain a clean and organized workstation, • Collaborate effectively with a large team to ensure timely meal preparation Required Qualifications • Minimum of 2 years’ experience in culinary arts, • Experience working in a fine dining restaurant setting Preferred Qualifications • Proficient knife skills, • Strong knowledge of food safety practices, • Excellent attention to detail, • Ability to multitask in a fast-paced environment, • Knowledge of sanitation practices, • Effective communication skills

Job Description We are looking to add a Pastry Cook to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Benefits: • Health Insurance, • Dental Insurance, • Life Insurance, • Vision Insurance, • 401(k), • Free Associate Parking, • Free Meal for every shift worked, • 25% Discount in Resort Outlets, • Hotel Discounts with OPL, • Friends and Family Discount Responsibilities: • Sets up the station in time for service according to restaurant guidelines, • Prepares all food items as directed in a sanitary and timely manner, • Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant, • Restocks all items as needed throughout the shift and is responsible for taking inventory after service, • Cleans and maintains stations in practicing good safety, sanitation, organizational skills, • Has understanding and knowledge to properly use and maintain all equipment in the station, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, • Performs additional responsibilities, although not detailed, as requested by the Chef, and Sous Chef at any time, • Executing pastry orders for catered events and accommodating special requests., • Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies., • Creating confectionery decorations and delicious pastry fillings, as well as keeping abreast of new pastry baking techniques., • Applying classic pastry baking techniques when preparing traditional pastries. Qualifications: • High School Diploma/GED a plus but not required, • Previous experience a plus, • A thorough and deep understanding of professional cooking including basic techniques and working food knowledge., • Understanding and knowledge of safety, sanitation and food handling procedures., • Previous prep or line cook experience., • Professional communications skills are required The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Job DescriptionChef de Cuisine 36 Granada (The French Pantry & Little Miss Ha) St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience | Immediate Start The Opportunity 36 Granada needs a strong Chef de Cuisine! We're two distinct, elevated restaurants under one roof in Historic Downtown St. Augustine. The French Pantry serves French-Mediterranean breakfast, lunch, and dinner, and Little Miss Ha delivers authentic Vietnamese lunch and dinner. We run five unique menus a day out of one high-volume shared kitchen. The systems, the volume, and the ownership are already in place and running well. What we need is a leader who can walk in, take the reins immediately, and help run this kitchen at a professional standard from day one. This is a hands-on, on-the-line leadership role. You'll be the senior culinary presence in the building, directly responsible for daily execution, kitchen staff, and consistency across both concepts — working in close partnership with ownership and restaurant leadership, who are fully engaged and ready to support the right person. What You'll Own Kitchen Leadership & Daily Operations Run day-to-day kitchen operations across both The French Pantry and Little Miss Ha, ensuring every plate meets our standard for taste, temperature, and presentation • Lead from the line during high-volume service. This is a working chef role, not a desk job, • Directly supervise, schedule, and hold accountable all kitchen staff across both concepts, • Manage prep lists, inventory, ordering, and vendor relationships (seafood, proteins, produce) to keep the kitchen running efficiently and on cost, • Enforce food safety, sanitation, and cleanliness standards across a shared, high-traffic kitchen Menu Execution & Consistency Execute all five daily menus: French Pantry breakfast, lunch, and dinner; Little Miss Ha lunch and dinner with precision and consistency, service after service • Protect the authenticity and identity of both cuisines, French-Mediterranean and Vietnamese, as established by ownership, • Partner with ownership on seasonal specials and menu refinements, bringing your own point of view once you've earned the kitchen's trust, • Support La Petite Kitchen and Cache-Cache with execution of cooking-class dishes and event menus as needed Team & Culture Train, mentor, and sharpen line cooks and sous chefs into a stronger, more consistent team • Set the tone for a disciplined, respectful, professional kitchen culture. No shortcuts, no excuses, • Communicate constantly and clearly with front-of-house leadership and ownership to keep service running smoothly What We're Looking For Proven experience as a Chef de Cuisine, Sous Chef, or Kitchen Manager in a high-volume, upscale casual or fine-dining kitchen • Someone ready to start immediately and lead with confidence from day one. We are a busy restaurant and don’t have time for a long ramp-up, • Strong command of kitchen fundamentals: staffing, ordering, food cost, and sanitation, • The composure to lead a team through high-volume, fast-paced service without losing standards, • Respect for, and ideally experience with, French, Mediterranean, or Vietnamese cuisine, or the humility and speed to learn both quickly and execute with precision, • A steady, professional presence who leads by example and holds the line under pressure, • ServSafe certification (or ability to obtain immediately) Why 36 Granada You're stepping into a proven, high-performing operation with volume, brand recognition, and engaged ownership already in place. That means you can focus on what matters: running a tight ship and building a team you're proud of. For the right person, this role carries real room to grow into greater culinary leadership as we continue to build 36 Granada. We're located in the heart of Historic Downtown St. Augustine, steps from the Lightner Museum and Flagler College, in a beautifully restored 1880s building. Personal hospitality is our way — and as Chef de Cuisine, you keep that standard alive on every plate, every single night. Compensation: Competitive salary, commensurate with experience. Immediate start available.

Overview: Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi. What We Offer: • Competitive pay, • Exceptional benefits, • Generous Paid Time Off - start accruing on day one, • 401k with company match, • Paid maternity and paternity benefits, • Award-winning training and development, • Tuition Reimbursement, • Luxury work environment, • Meaningful and rewarding work Vi at Lakeside Village is located at 2792 Donnelly Drive, Lantana FL 33462 Responsibilities: Sous Chef A rare and enviable opportunity exists for a highly accomplished professional to assist our Executive Chef in all areas of the kitchen. The selected candidate will have significant responsibility in supervising line cooks and kitchen attendants, ensuring a superior food offering. Qualifications: • Qualified applicants are required to possess 5 years of high-end restaurant, club, hotel, or retirement community experience, with kitchen supervision and excellent training skills., • Experience in advanced cooking: garde manger, baking, sauces, and all methods of preparations and presentations of hot and cold food is preferred., • Prior experience using a Point of Sale (POS) system is preferred., • Current state health and sanitation certification is required., • Must possess a valid and current driver's license, where applicable., • Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified., • High school diploma or G.E.D. equivalent is preferred., • Culinary Arts degree is a plus. Additional requirements include: • Knowledge of ordering procedure (produce, dairy, meat, fish, etc.) and food and labor cost controls., • A strong process orientation and professionalism, • Effective communication and team-building skills The application window is anticipated to close within 30 days of the date of the posting. This position requires compliance with Florida’s Care Provider Background Screening process. Please see the Clearinghouse screening information here: _. Pay Range: USD $65,066.82 - USD $81,321.12 /Yr.

Must have 2yrs professional kitchen experience.Strong Leadership Skills -Ability to work effectively in fast paced environment -Knowledge of proper food handling, sanitation and kitchen safety We are looking for people to join our teams and grow in our organizations.Employment Type: Full Time Salary

Job Description We are looking to add a Line Cook to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. This is a Full- Time role and needs availability between 2 PM - close Monday - Sunday. Benefits: • Health Insurance, • Dental Insurance, • Life Insurance, • Vision Insurance, • 401(k), • Free Associate Parking, • Free Meal for every shift worked, • 25% Discount in Resort Outlets, • Hotel Discounts with OPL, • Friends and Family Discount Responsibilities: • Sets up the station in time for service according to restaurant guidelines, • Prepares all food items as directed in a sanitary and timely manner, • Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant, • Restocks all items as needed throughout the shift and is responsible for taking inventory after service, • Cleans and maintains stations in practicing good safety, sanitation, organizational skills, • Has understanding and knowledge to properly use and maintain all equipment in the station, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, • Performs additional responsibilities, although not detailed, as requested by the Chef, and Sous Chef at any time Qualifications: • High School Diploma/GED a plus but not required, • Previous experience a plus, • A thorough and deep understanding of professional cooking including basic techniques and working food knowledge., • Understanding and knowledge of safety, sanitation and food handling procedures., • Previous prep or line cook experience., • Professional communications skills are required The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.