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

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

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

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

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

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

Job Description 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) #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description 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: Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit www.hardrock.com or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe’s senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. Support and assist in the preparation and design of all food orders. Maintain the highest standards of brand, local health, safety, and food preparation hygiene Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Foster an environment of customer service in which all team members put the guest first in every Execute established food standards for overall guest satisfaction that meet or exceed brand Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to Support staff development and advancement along well-defined career Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary Possess all local food management and safety SKILLS Ability to learn and bring "out of the box" ideas to their team. Genuine enthusiasm and aptitude for food. Excellent verbal and written communication skills. High level of business acumen and common sense. Demonstrates strong problem solving skills through ability to diagnose and implement solutions. Must possess strong communication and listening skills, excellent speaking, reading and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. Ability to sit for extended periods of time. Ability to make repeating movements of the arms, hands, and wrists. Ability to express or exchange ideas verbally and perceive sound by ear. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. Ability to turn or twist body parts in a circular motion. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to travel via auto or airplane for long periods of time.

Job Description Sous Chef The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. Core Objectives of the Role (this list is not all inclusive) : General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team Strong attention to detail in all aspects of the business and day to day Culinary operations Completion of any other duties as assigned by the Executive Chef Qualifications: Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended period of time Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed. Must be Servsafe Certified Must be proficient in Food and Alcohol Safety

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year Benefits: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • FREE ACCESS TO MENTAL HEALTH SERVICES Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. From our mesquite wood-grilled plates to fresh greens and famous desserts, all our hand-crafted dishes are served up with simple, honest flavors in a rustic, local atmosphere. We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Salary - $60-65k plus bonus and benefits About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR K1iwbM8aNg

Job DescriptionDescription: Willingness to work nights, weekends, and holidays as required Position Summary As Sous Chef at The Chapman, you will act as the second-in-command in the kitchen, supporting the Executive Chef in all day-to-day culinary operations. You’ll help lead the team, maintain quality and consistency, ensure efficient service, and uphold food safety and standards. Your role is critical in bridging the vision of the Executive Chef and the execution on the line. Key Responsibilities • Assist the Executive Chef in planning, developing, and executing menus, specials, and seasonal dishes, • Lead and supervise kitchen staff (line cooks, prep cooks, etc.), offering direction, training, and feedback, • Manage food preparation and production to ensure consistency in quality, presentation, and portion sizes, • Help oversee kitchen operations during service periods; ensuring timing, coordination, and execution are optimal, • Monitor stock levels, inventory, and ordering of ingredients, coordinating with purchasing and receiving, • Maintain and enforce food safety, sanitation, and cleanliness standards in accordance with local health codes, • Participate in recipe development, food cost analysis, and menu engineering to maximize margin and minimize waste, • Work with the Executive Chef to schedule labor, optimize staffing, and adjust for volume fluctuations, • Serve as acting Executive Chef when needed (during absence), • Collaborate with front-of-house leadership to ensure communication and smooth coordination between service and kitchen, • Mentor, develop, and coach junior kitchen staff; help build a strong, motivated culinary teamRequirements: Qualifications & Skills • Proven experience in a sous chef or senior cook role, ideally in a fine dining or elevated restaurant setting, • Strong culinary background with a solid knowledge of cooking techniques, kitchen operations, and plating, • Food safety certification (e.g. ServSafe) or equivalent, • Excellent leadership, communication, and team management skills, • Ability to thrive under pressure and manage multiple tasks in a fast-paced environment, • Good understanding of food cost control, yield, and inventory management, • Creativity and knowledge of trends in cuisine, technique, flavor combinations, • Commitment to high standards, consistency, and attention to detail Willingness to work nights, weekends, and holidays as required

Job Description At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture. Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight? • We offer excellent benefits and perks including one free meal per shift and free theme park access., • We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun., • We embrace diversity at our core and offer the opportunity for all team members to reach their potential., • We invest in training and development opportunities for all team members., • We promote social responsibility by being a good neighbor in the community., • We care for you, just as we care for others. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Responsible for overseeing the daily operations of the kitchen, ensuring efficient and high-quality food production. Maintains staffing levels, adhering to policies and procedures, managing inventory, and upholding sanitation standards to deliver exceptional dining experiences. Qualifications: 5 - 7 years of progressive culinary leadership experience in quantity food production, in an upscale hotel or freestanding restaurant required. Thorough knowledge and understanding of Food Service Sanitation Standards. Excellent culinary skills and knowledge of food productions techniques. Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers. Culinary degree or equivalent formal training preferred Strong organizational skills. Excellent guest service skills. Ability to regularly push, pull, lift up to 50 lbs Ability to communicate effectively in English verbally and written with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required. Key Responsibilities: Enforce departmental guidelines, policies, and procedures. Manage kitchen operations for smooth, cost-effective food production, including labor management, inventory control, and sanitation compliance. Monitor kitchen opening and closing procedures. Manage and assist in food preparation and production, ensuring adherence to standardized recipes, portion control, presentation guidelines, and storage to meet sanitation standards. Order ingredients and ensure proper storage and handling. Recruit, train, evaluate, and manage kitchen staff according to company standards. Monitor and control labor costs by adjusting staffing based on business activity. Attend meetings and maintain communication with other hotel departments. Evaluate team performance, establish goals, and provide training as needed. General Responsibilities: Promote teamwork and maintain positive relationships with guests and colleagues. Address and report issues promptly to ensure smooth operations. Execute emergency procedures and comply with safety regulations. Attend hotel meetings and training sessions as required. Maintain cleanliness and condition of equipment and work area. Adhere to hotel standards, policies, and uniform guidelines. Stay updated on hotel information and changes. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: • Job Location is at: Japan Pavilion in EPCOT., • Develop or modify menu items with approval of Culinary Control Budget., • Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation), • Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost., • Approve employee's schedules, hours and timesheets for Cook I, II & III, • Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program., • Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management., • Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching., • Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules., • Jump in operation and prepare food menu items at cooking when it’s required as the service becomes behind and there is an emergency shortage of the number of cooks., • Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation., • Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve., • Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly., • At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced., • Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training, • Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department., • When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment., • Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: • Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste., • Execute the opening/closing of the kitchen which include:, • Pre-shift meeting with production, • Take temperatures., • Receive and check the quality of food deliveries., • Take banquet and sushi orders and schedule with advanced employees., • Review Invoice for sushi/banquet orders., • Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: • Must be able to lift 40 lbs., • Sitting, • Standing, • Lifting, • Walking, • Seeing, • Reaching, • Able to smell and identify odor. Working Conditions: • Moderate Noise, • Restaurant environment Qualifications: • Five years of experience in a restaurant business; or Three years of experience in Cooking Department., • Culinary certificate or diploma preferred., • Bi-lingual in Japanese, preferred., • Understanding of Japanese Cuisine, preferred Other Qualifications: • Able to multi-task with competing priorities and meet deadlines in a face pace environment., • Able to work weekends and/or holidays as required., • Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company., • Able to work effectively and relate well with others., • Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems., • Able to read and comprehend written information.

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

Job Description Overview About the Back of House: Back of House positions are Line Cook, Dishwasher, Prep Cook and Grill Cook, all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Comfortable working with a team in a fast-paced kitchen environment What’s in it for you: • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work 18+ age requirements for BOH positions You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionPosition Overview:We’re looking for a skilled and motivated Line Cook to join our kitchen team. The Line Cook will be responsible for preparing, cooking, and plating menu items according to recipe and quality standards, while maintaining a clean and efficient work environment. This role requires attention to detail, teamwork, and the ability to thrive in a fast-paced environment. Responsibilities:Food Preparation & Cooking: • Prepare, season, and cook menu items following Friendly Confines’ recipes, portion standards, and presentation guidelines., • Work multiple stations on the line (grill, sauté, fry, pantry, etc.) as needed., • Ensure food is consistently prepared, cooked to proper temperatures, and delivered to the pass in a timely manner., • Assist with daily prep tasks (chopping, marinating, portioning, etc.) to keep stations stocked and ready.Kitchen Operations & Safety:, • Maintain a clean, organized, and sanitized work station throughout service., • Follow proper food handling, storage, and labeling procedures in compliance with health and safety regulations., • Monitor and minimize food waste by practicing portion control and proper rotation (FIFO)., • Set up and break down stations efficiently before and after service.Teamwork & Communication:, • Communicate effectively with other line cooks, prep cooks, and servers to ensure smooth service., • Support fellow team members during peak rushes by assisting other stations when needed., • Follow instructions from the Head Chef, Sous Chef, or Kitchen Manager with attention to detail.Quality & Guest Satisfaction:, • Uphold Friendly Confines’ standards of food quality, consistency, and presentation., • Ensure guest orders are accurate and delivered in a timely manner., • Take pride in crafting meals that enhance the guest experience and reflect the restaurant’s reputation. Qualifications: • Previous line cook or kitchen experience preferred, but not required (willing to train the right candidate)., • Ability to work efficiently in a high-volume, fast-paced environment., • Knowledge of basic cooking techniques and kitchen equipment., • Strong sense of urgency, time management, and attention to detail., • Ability to stand for long periods and lift up to 40 lbs., • Flexible schedule availability, including nights, weekends, and holidays. What We Offer: • Competitive hourly pay., • Growth opportunities within the Friendly Confines restaurant group., • Staff meals and discounts., • Supportive, team-oriented work environment. Join the Friendly Confines Family:If you’re passionate about cooking, thrive in a team-driven environment, and want to be part of a restaurant that values both its people and its guests, we’d love to have you on board. Location: Friendly Confines, 3088 Aloma Avenue, Winter Park, FL 32792 Sincerely, Cody Boschee Kitchen Manager

Davidson Hospitality Group - - Responsibilities: Communicate daily with the Executive Chef for planning and staffing; Complete daily food requisitions and daily specials; Assist in hiring, training, and coaching of kitchen staff; Contribute to menu development; Manage inventory and maintain a clean

Goodwin Recruiting - - Responsibilities: Lead the line and support outside line/expo during service; Maintain food quality, consistency, and plate presentation; Coach and develop BOH team members; Support a positive, accountable kitchen culture; Assist with inventory, ordering, receiving, and invoi

Job Description Overview Opportunity: Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus • Follow recipes to prepare food items accordingly., • Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat., • Prepare appetizers, salads, or cold dishes., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Bake breads, rolls, or other baked goods., • Portion, arrange, and garnish food for pick up by server or deliver to guests., • Maintain clean and sanitized work areas such as cutting boards, counters and work spaces., • Secure and store food items properly., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow safe food handling procedures., • Follow guidelines related to sustainability practices related to HHM’s EarthView program., • Practice safe work habits and wear protective safety equipment., • Ensure overall guest satisfaction., • Perform other duties as requested by management. Your Background and Skills • High School diploma preferred., • Previous culinary experience or equivalent training required., • Department of Health Sanitation certificate may be required. Work Environment and Context • Work schedule varies and may include working on holidays, weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Metz Culinary Management - 1800 South Kirkman Road - Responsibilities: Supervise front and back of house operations; Lead menu implementation with stunning presentation ideas; Mentor and manage kitchen staff in a high-volume environment; Coordinate catering and multi-outlet kitchen activities; Ensur

Job Description Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and ser

Minimum of two (2) years’ experience as a Sous Chef. Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation. Responsible for all culinary operations in the absence of the Executive Chef.

Assume Chef’s duties in the absence of the Executive Chef. As a Sous Chef, you’ll work closely with our Executive Chef to deliver exceptional dining experiences that reflect our commitment to creativity, quality, and sustainability. POSITION SUMMARY: The Sous Chef identifies priorities for each

As a Sous Chef, you will communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. Overview Accelerate your culinary career and join

Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation. Responsible for all culinary operations in the absence of the Executive Chef. As a Sous Chef at dnata catering company, you will play a crucia

OTG Management is seeking a Sous Chef at the MCO airport location to lead kitchen operations, coach line cooks, and ensure top‑tier culinary execution. You will actively cook, mentor, and drive daily culinary excellence while partnering with Chef partners across markets.

Responsibilities*Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. Maintain the highest standards of brand, local health, safety, and food preparation hygiene Support the team in consistent execution of all systems and processes to consistent

Chef, Executive Sous - Universal Horror Unleashed Apply now Job no: 662790 Work type: Regular (Full-Time) Location: Las Vegas Categories: Food & Beverage, UDX - Professional Generic, UHU Hot Job Universal Horror Unleashed is a terrifyingly unique experience that will bring haunts to Las Vegas year-

Grand Bohemian Orlando is seeking a passionate Sous Chef to join its culinary team.

Tavistock Restaurant Collection is looking for a skilled Sous Chef for Canonita Lake Nona. The role involves supporting the Executive Chef in daily kitchen operations, ensuring standards of quality and consistency in a high-volume environment.

Sous Chef - Hotel Apply now Job no: 662888 Work type: Regular (Full-Time) Location: Frisco Categories: Food & Beverage, UDX - Professional Generic Job Summary Responsible for overseeing and leading the Culinary operations at Universal Kids Resort’s hotel and restaurant operations. Certificati

There are two (2) Sous Chefs and a Pastry Chef. The Executive Chef should welcome feedback with an open mind, use it constructively, and confidently make any necessary adjustments. The Chef provides commentary at wine dinners, participates in the club’s communications by including recipes, menu fe

As a Sous Chef, you will support the Executive Chef in managing daily kitchen operations while ensuring exceptional food quality, consistency, and presentation. The opportunity Delaware North’s Patina Group is hiring a Sous Chef to join our team at Morimoto Asia, a high-volume, world-renowned dini

Role Overview We are looking for an experienced, hands‑on Sous Chef to support the Executive Chef in opening and operating Canonita Lake Nona. Partner closely with the Executive Chef and other sous chefs to maintain a cohesive, collaborative BOH culture. Job Title: Sous Chef – Canonita Lake Nona

Superica - Winter Park is seeking an Executive Chef & Executive Sous Chef dedicated to delivering exceptional culinary experiences.

Communicates effectively in a spirit of teamwork and partnership with our Chef de Cuisine, Sous Chefs, and Team Members. Works with Chef de Cuisine to develop menus. Assists with other duties as assigned by the Chef de Cuisine.

Communicates effectively in a spirit of teamwork and partnership with our Chef de Cuisine, Sous Chefs, and Team Members Ensures that assigned workstations and equipment are clean and sanitary. Works with Chef de Cuisine to develop menus. Assists with other duties as assigned by the Chef de Cuisine.

Communicates effectively in a spirit of teamwork and partnership with our Chef de Cuisine, Sous Chefs, and Team Members. Works with Chef de Cuisine to develop menus. Assists with other duties as assigned by the Chef de Cuisine.

B Hospitality Corp is seeking a talented Sous Chef in Orlando, Florida, to join their dynamic team.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Sous Chef to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan mat

Space 220 Restaurant in Orlando, FL is seeking a Sous Chef to support the Executive Chef in managing a high-volume kitchen, ensuring exceptional food quality, and leading the culinary team.

Tavistock Restaurant Collection is looking for an experienced Sous Chef for Canonita Lake Nona in Orlando, FL. This position involves leading daily kitchen operations, supporting the Executive Chef, and maintaining high cooking standards.

Orlando, Florida is looking for a passionate Sous Chef to join their culinary team.

EXPERIENCE: 3-5 years in a supervisory Chef position required; or equivalent combination of education and experience.

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. Overview Accelerate your culinary career and joi

Hyatt Group is seeking a Sous Chef for their Grand Hyatt Deer Valley location.