Sous chef posti di lavoro in Tampa, FloridaCrea avvisi di lavoro

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

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

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

Job Description SOUS CHEF Location: 4306 W. Gandy Blvd Tampa, FL 33611 Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • Annual paid vacation, • 401(k), • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system. YOU WILL: • Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor., • Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge., • Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards., • Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine., • Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service., • Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift., • Address guest concerns with creative and effective solutions., • Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols. YOU HAVE: • A passion for real, good food and a willingness to learn new culinary skills., • At least one year of leadership experience in a high-volume kitchen., • Two or more years of experience cooking in a high-volume kitchen environment., • Strong culinary abilities, while remaining open to learning and coaching., • Demonstrated strong work ethic and the ability to execute job duties effectively., • Capable of meeting the physical demands of the role, including lifting up to 50 pounds., • A team player who is willing to contribute wherever needed., • Respect and appreciation for your coworkers., • Excellent communication skills., • A commitment to mentor chefs and nurture their growth into future restaurant leaders., • Strong interpersonal skills and the agility to adapt to new challenges., • A keen eye for detail, ensuring excellence in every task., • A reliable and optimistic, caring personality. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

Job Description Sacred Pepper is looking for a sous chef. Looking for a skilled candidate, with a great work ethic, and passion for all aspects of cooking. The exceptional candidate must have these skills • Have a strong culinary foundation in all areas of the kitchen, • Be Versatile in Practice, while helping maintain a Curated Menu, • Be creative and skilled in modern food prep and creation, • Be a strong leader and not settle for mediocre, • Be Quick to Adjust to ongoing Changes and take criticism in stride., • Be able to see areas of opportunity and provide applicable solutions without being tasked., • Have a genuine care for the quest and your coworkers, • Understand the big picture while being detail oriented., • Have high standards for cleanliness and organization, • Enjoy private events and wine/spirits dinners $25 plus per hour depending on experience Responsibilities Primary duties and responsibilities include, but are not limited to, the following: • Cooks a variety food, with diverse methods of preparation and adheres to specific product specifications and handling procedures and plate presentation, • Adheres to all company safety and sanitation policies and procedures, • Ensures proper execution of recipe procedures while maintaining a high quality and consistent product, • Maintains cleanliness throughout the kitchen, • Keep food orders continuously flowing out of the kitchen, • Communicates ticket times and potential problems with the Expediter, Managers and Service Staff as necessary, • Helps to complete assigned pre-work to stock and set up stations as necessary, • May work with an open flame, • Use sharp knives and utensils, • May use slicers or other kitchen machinery, • Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight, • Able to read/recognize ticket orders, • Breaks down, and cleans station or work area at end of shift, • Helps to ensure proper rotation of all products and that product meets par, • Cleans and sanitizes throughout the shift, • Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position, • Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness, • Displays a favorable image of Sacred Pepper at all times, • Performs calmly and effectively under pressure, • Safely transports items to and from the kitchen on a slick surface, • Embrace and celebrate Sacred Pepper culture, • Other duties as directed Accountabilities: Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Must adhere to all company food handling, safety and sanitation procedures at all times. Exhibit conduct in accordance with our Restaurant’s departmental policies and procedures. Must be responsible for the material in the Team Member Handbook and Policies & Procedures Manual. Qualifications: • 18 years of Age, • High School Diploma, or equivalent, • Proven, one (1) year minimum, working experience as a line cook/prep cook in fast-paced, Full Service Restaurant Knowledge and Abilities Required: • Must have clear written and verbal communication skills, • Must have basic math skills, • Must be able to work in a team environment, • Energy Level, • Positive attitude, • Ability to keep station/work area organized, stocked and clean, • Must have the physical abilities to carry out the functions of the job description, • Able to communicate with manager and team members to ensure guest satisfaction, • Work a variable and flexible schedule which may include nights, weekends and holidays Physical and Work Environment Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • While performing the duties of this job, the employee is regularly required to stand, walk during their entire shift, • Reach with hands and arms; use hands to handle or feel, • Place items on high shelves and in walk-in freezer, • Climb or balance, • Must have clear communication and listening skills, • The employee is occasionally required to stoop, kneel, crouch, or crawl, • The employee must regularly lift and/or move up to 70 pounds and frequently lift and/or move up to 10 pounds, • Works frequently in damp, hot work environment, • May work near an open flame, • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception, • The Restaurant environment is hectic, fast-paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public

Job Description Bern’s Steak House has been a Tampa Bay icon since Bern and Gert Laxer opened the location in 1956. Bern’s employees have established a reputation for the very best in quality. The wines, steaks, seafood and even the coffee beans selected for roasting display the attention to detail we require. Join a team that is committed to the very best in all things at Bern’s Steak House! Job Summary: Pastry Sous Chef will be responsible to ensure exceptional preparation of all desserts and pastries to all guests and have the ability to develop and maintain a strong team environment that is consistent and continually in accordance to the Bern’s Steak House/Harry Waugh Room standards. This is a mostly PM shift and will need the candidate to work late-night hours. Responsibilities and Duties: • Responsible for daily functions of the pastry and Harry Waugh Room kitchen operation, • Assist in maintaining a motivated, interactive positive team in a diverse environment, • Assist with training staff, • Maintain professionalism with team members, managers and guests, • Communicate team member issues that may arise, such as call outs or any other daily issue, • Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels, • Ensure prep and execution of all desserts, • Ensure team is in proper uniform/approved attire, • Demonstrate positive communication with team, • Maintain fair and consistent coaching and counseling, • Attend meetings as necessary, • Communicate and maintain positive inter-departmental relations, • Communicate with Pastry Management Team about any shift issues, • General cleaning to include equipment, floors, walls, coolers, and freezers, • Ability to work efficiently and effectively, • Must be able to work a variety of shifts including weekends, days, nights and holidays, • Ability to perform all functions in the pastry kitchen and assist where needed, • Ability to work under pressure, • Ability to work long hours standing over hot stoves and grills, • Ability to work as a team in a stressful, fast-paced environment, • Knowledge of different cooking recipes and all kitchen equipment, • Able to make great quality desserts and pastries, • Follow ServSafe sanitary compliance throughout every area working in the kitchen, • Follow all safety procedures to include knife safety, • Maintain the kitchen work area in an orderly and clean condition, • Stock supplies for the kitchen in specified locations and maintain area in order, • Sort and remove trash and clean the garbage cans daily, • Assist with loading and unloading of food deliveries and supplies when needed, • Maintain a professional presentable uniform and personal grooming, • Maintain a sense of ownership for the restaurant Education & Experience • Preferable, 2-year degree from an accredited university in Pastry Arts with a restaurant background., • High school diploma or higher and 2 year experience in the pastry or related professional area. Physical Demands • Ability to sit or stand for extended periods of time, • Ability to communicate clearly, • Ability to work long hours as needed, • Ability to lift 25 – 50 lbs, • Ability to use knives and kitchen machinery safely and effectively Benefits and Perks Immediate • Closed On Mondays, • Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve, • Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours), • Custom Supplemental Insurance Coverages Through AFLAC, • Life Insurance Policy (10-, 20-, & 30-year terms), • Short Term Disability Income Insurance, • Accident Advantage On/Off Job Insurance, • Cancer Protection Insurance, • Critical Care Protection Insurance, • Hospital Choice Insurance, • Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets, • Family First Discounts, • 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests, • 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests, • 20% off total purchase at Bern’s Fine Wines & Spirits retail store, • 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee, • 20% off Spa Services at Spa Evangeline for employee, • 20% off Epicurean Theatre classes per online purchase, • Marriott Friends and Family Discount for hotel accommodations, • Complimentary Manager Shift Meal from the Restaurant’s Menu, • Free, Secure, Covered Parking, • Continued Education through Management Training Courses, • Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days • Custom Packaging Health Plan Options with Tenure Based Employer Contribution, • Health, • Dental, • Vision, • Internal Career Growth Opportunities 1-Year • 401K Employer Match of 25% Up to the First 6%, • Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law. Powered by JazzHR DUDZmYDL5f

Job Description One of the area's favorite Italian restaurants is opening and seeking a high-volume, hands-on Sous Chef for an Upscale concept in the Tampa, FL area. This successful leader will work hand in hand with the kitchen team to ensure the delivery of from-scratch picture-perfect food. This individual must have strong people skills with a strong desire to develop others, great organizational skills, and a passion for hospitality. Sous Chef Benefits: • Competitive salary, • Comprehensive benefits: Medical, Dental & Vision - 100% Medical Coverage, • 2 weeks paid vacation in the first year, • Strong, supportive leadership team with clear direction, • High-quality ingredients and an elevated culinary program you’ll be proud to executeSous Chef Responsibilities:, • Lead, train, and motivate kitchen staff to deliver consistent, high-quality execution, • Work directly on the line during service and lead by example in a hands-on capacity, • Support the Executive Chef with daily kitchen operations, prep organization, and service execution, • Ensure consistency, timing, and plating standards during high-volume service, • Oversee inventory, ordering support, and kitchen organization, • Maintain food cost awareness, waste control, and proper product utilization Sous Chef Requirements: • 2–5+ years of Sous Chef or strong Kitchen Lead experience in an upscale or elevated restaurant, • Experience in chef-driven or independent restaurant groups strongly preferred, • Hands-on leadership style with the ability to lead from the line during service, • Strong understanding of kitchen operations, prep systems, and service flow, • Ability to stay calm and effective during high-volume, high-pressure service, • Strong organizational and communication skills

Job Description Embassy Suites by Hilton Tampa Airport Westshore Hotel About the Role: The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen. This position is responsible for assisting in menu development, overseeing food preparation, and maintaining the highest standards of hygiene and food safety. The Sous Chef will lead kitchen staff, manage inventory, and ensure all dishes meet the quality standards. Minimum Qualifications: • Proven experience as a Sous Chef or kitchen manager., • Strong knowledge of culinary techniques., • Demonstrated ability in menu development and recipe creation., • Comprehensive understanding of kitchen hygiene and food safety regulations., • Excellent leadership and communication skills to manage kitchen staff effectively. Required Skills and Qualifications: • Culinary degree or certification from an accredited institution preferred but not required., • Proven experience as a Sous Chef or senior kitchen staff member., • .Strong knowledge of culinary techniques and food safety regulations., • Leadership and team management skills., • Ability to work in a fast-paced environment., • Excellent organizational and time-management abilities., • Creativity in menu development and food presentation. Responsibilities: • Assist the Executive Chef in planning and developing menus that reflect creativity and seasonal availability., • Ensure food quality, presentation, and consistency meet hotel/restaurant standards., • Supervise and coordinate daily kitchen operations, including food preparation and presentation., • Ensure compliance with hygiene and safety standards to maintain a clean and safe kitchen environment., • Train, mentor, and manage kitchen staff to maintain high performance and teamwork., • Monitor inventory levels and order supplies to prevent shortages and minimize waste., • Collaborate with the Executive Chef to refine recipes and improve kitchen processes., • Oversee plating and presentation to ensure consistency and quality in every dish served., • Manage kitchen operations in the absence of the Executive Chef., • Control food cost and minimize waste., • Ensure timely preparation and delivery of meals during service. Working Conditions • Sometimes long hours, including evenings, weekends, and holidays., • Standing for extended periods and lifting kitchen supplies., • Working in a hot, busy kitchen environment. EPE/M/F/Vet Disabilities

Job Description The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management. KEY JOB FUNCTIONS: • Supports all prep cook duties., • Provide direction and support to culinary staff., • Maintains kitchen equipment., • Responsible for determining all food preparation amounts for all events., • Manage food inventory and execute EOM physical inventory, • Prints and begins learning to create prep lists., • Manage all staff and operations in absence of Executive Chef, • Continually create concept tasting detail sheets with photos., • Assists in developing creative plates. EDUCATION / EXPERIENCE: • High school diploma required, • Minimum two years’ experience in a commercial kitchen, • Experience with Caterease preferred QUALIFICATIONS: • Knowledge, skills and ability to keep up with cooking trends and best practices, • Understands basic ordering and maintains staple inventory., • Ability and skills to communicate clearly, professionally, concisely and respectfully, • Strong knowledge of local, state and federal food sanitation regulations, • Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them, • Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making, • Must be proficient in Microsoft Word and Excel, • Must have professional appearance and demeanor, • Excellent time management, organizational and prioritizing skills, • Ability to follow company policies and procedures, • Must maintain confidentiality and distinguish what type of information is sharable, • Must adhere to HIPPA regulations, • Must have the knowledge skills and ability to work under pressure and deal with irate people, • Must be adaptable to change, learn new tasks and take on additional responsibilities when required, • Must contribute to a positive work environment and respect all co-workers, management, members and vendors SPECIAL POSITION REQUIREMENTS: Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives. PHYSICAL REQUIREMENTS: • Lifting, pushing and pulling up to 35 pounds may be required, • Bending, kneeling, stooping and squatting may be required, • Walking and standing for extended period of time is required WORKING CONDITIONS: • Work is performed in a weather controlled, air conditioned/heated facility, • Most work is performed in a commercial kitchen over a hot stove, • Facility is well lit with minimal obstacles, • Moderate noise level

Job Description MISSION STATEMENT: To transform lives through love and service. SUMMARY: The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and homeless, and caters meals for the clients of the Center of Hope. ESSENTIAL DUTIES AND RESPONSIBILITIES: (These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time) • Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service, • Assist the Executive Chef in developing menus, • Comply with all standards and regulations regarding food service established by federal, state, county and local agencies, • Work closely with the various church groups that provide clients' evening meals, • Assist the Executive Chef with purchasing of goods, • Supervise cooks and volunteers in the preparation and serving of meals, • Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences, • Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked, • Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies, • Supervise the rotation of perishable foods on a "first-in-first-out" basis, • Assist the Executive Chef in tracking and weighing all food donations for reporting purposes, • Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies, • Oversee the daily cleanup of the kitchen and the Dining Room OTHER RESPONSIBILITIES: • Complies with all applicable training requirements, • Complies with all company safety, personnel and operational policies and procedures, • Complies with work schedule to ensure effective operations of Agency programs, • Contributes positively as a member of a productive and cooperative team, • Performs other duties as necessary to fulfill the St. Vincent de Paul CARES. Mission REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: (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, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) • Able to speak, write and understand English, • Possess basic computer skills, • Must be sensitive to and respect cultural diversity amongst clients, staff and volunteers and able to work with diverse racial, ethnic and economic groups, • Flexible work schedule including evenings, nights, weekends and holidays, • Ability to set appropriate limits, work under deadlines and multi-task, • Ability to organize, prioritize, self-motivate, and deliver results, • Excellent communication and listening skills, • Possess strong work ethics, • Successfully pass Law Enforcement background screening., • Valid Florida driver’s license if driving an agency vehicle or a personal vehicle for company business, • Must have reliable transportation, • Participate in Agency Performance Quality Improvement (PQI) program and Accreditation/ Reaccreditation process, • Mission-driven attitude supplemented with integrity and passion, • Adherence to the highest ethical standards, personally and professionally, • A high level of openness and willingness to receive feedback/suggestions from superiors and others, and to learn new skills to improve job performance, • Evidence of deep alignment with the St. Vincent de Paul CARES Mission and Values, • This position requires a Level 2 background screening through the Florida Background Screening Clearinghouse. For more information on screening requirements, process, and disqualifying offenses, please visit the official Clearinghouse Education and Awareness website. https://info.flclearinghouse.com ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES: (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, skills, and abilities necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.) • Ability to multi-task EDUCATION AND EXPERIENCE: (Pending on position and if prior to hire is approved by Chief Executive Officer, a comparable amount of training, education or experience may be substituted for the minimum education qualifications) • This position requires a high school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment, dish room standards, proper handling of raw products, and food storage, • 2 to 3-years’ experience in a restaurant, catering service, or institution, • Manager ServSafe certified BENEFITS: • Health Insurance, • Life insurance, • Dental Insurance, • Vision insurance, • Short- and Long Term Disability, • 120 hours of PTO accrued biweekly starting at day 1 of employment, • 13 Paid Holidays to include Employee’s birthday and Date of Hire, • 403(b) with employer match up to 3% GENERAL PHYSICAL DEMANDS: These physical demands are representative of the physical requirements necessary for an employee to perform the essential functions of the job successfully. Reasonable accommodation can be made, if appropriate, to enable people with disabilities to perform the described essential functions of job. Working in an office/site requires prolonged sitting at the computer workstation; standing, bending, reaching, lifting up to 40lbs. and some driving. Requires manual dexterity sufficient to operate standard office machines such as computers, fax machines, calculators, telephones, and other office equipment. It is also required to regularly sit, speak, and listen, the employee is also required to walk, use hands and fingers to type, operate equipment, and maintain records and notes. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. MENTAL DEMANDS: Must handle new and diverse work problems daily. Personal maturity is an important attribute. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Must have the ability to listen objectively to people, perceive the real problem and assist in bringing issues to a successful conclusion. Must relate and interact with, volunteers, clients, contractors, visitors, and employees at all levels within the Agency. WORK ENVIRONMENT: Environment will occasionally become noisy due to equipment operations and interactions among clients and staff. There may be the possibility of being exposed to communicable disease, possible exposure to verbal abuse or similar behavior from residents/clients. On an as needed basis, employees may be called upon to work outside of the established work schedule or work odd hours. All information associated with the Agency is confidential. The Society of St. Vincent de Paul South Pinellas, Inc. is an Equal Opportunity Employer.

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

Job Description The Executive Sous Chef is responsible to assist the Executive Chef with overall kitchen operations as it pertains to successful financial performance, maximum guest satisfaction, and Team Member moral through planning, organizing, directing processes and administration.

Solid understanding of menu execution and kitchen operations. Position Summary The Executive Sous Chef supports the culinary leadership in managing daily kitchen operations, ensuring high‑quality food preparation, consistency, food safety, and exceptional guest experiences. This role supervises ki

Job Description:**The Executive Sous Chef is responsible to assist the Executive Chef with overall kitchen operations as it pertains to successful financial performance, maximum guest satisfaction, and Team Member moral through planning, organizing, directing processes and administration.

Candidates should have over 3 years in a culinary leadership position and a culinary degree is preferred.

Join Hilton as an Executive Sous Chef where you'll oversee daily culinary operations, manage meal preparations ensuring quality and presentation, and work alongside the Executive Chef to create innovative menus.

Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors. Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in impleme

Major responsibilities include managing food functions, leading culinary teams, and ensuring high-quality product output. Qualified candidates should have a culinary degree and extensive management experience in high-volume settings.

Pastry Cook Reports to: Executive Chef and Sous Chefs; position is Non-Exempt Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional. You have experience with mixing batters, doughs, and custards, and are looking to continue to hone your pastry acumen. You are obsessive about butter-fat content and are beginning to understand the importance of a well-balanced ice cream formulation. You have always enjoyed playing with your ingredients and are ready for a next level understanding of the perfect croissant. You forego the old school ways of shouting and screaming and use modern practices to coach and mentor others. You are a self-motivated and driven individual who is committed to living the Chef's life. You obsess over your cookbook collection and sometimes uncomfortable in conversations that don't include conversations about breaking down primals, Rockwell scale measurements, and the metallurgy of knife brands. You are a ready-made, natural leader who can mentor the next generation of cooks while supporting the culinary leaders. The Pastry Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing complete recipes and bakery items – desserts, breads and pastries. It is critical that you are someone who has been honing your craft for years and demonstrates advanced knowledge in pastry techniques. You are a task-oriented and list-driven individual who is comfortable taking direction from the Culinary Leadership Team. There will be opportunities where collaboration with the culinary leadership team is key, as your valuable insight is needed for our shared success. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers, both in the kitchen and throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". Uphold the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality Act as a key partner with culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience, no request is too small or too big Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences (even if it's not in the recipe spec) Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create Possess an advanced understanding of baking and pastry skills, striving to learn more through constant scientific study of your craft May sometimes assist culinary leadership with coaching your peers on menu execution, respectfully course-correcting any missed opportunities while fostering an environment of continuous growth for yourself and others Foster open lines of communication within the department by actively participating in daily line ups and quarterly culinary all staff meetings, maintaining a transparent dialogue amongst the team to voice ideas and concerns, while course-correcting any missed opportunities Actively participate in feedback sessions with culinary leadership to further develop your skillset Observe conditions of all physical facilities and equipment in the culinary operation, reporting anything substandard to the Chef, Sous Chefs, and/or engineering department to make corrections and improvements as needed Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.

Job DescriptionDescription: Dishwasher • This position requires the ability to work in a fast-paced environment and handle multiple tasks efficiently with a strong attention to detail and commitment to cleanliness., • At least one year of work experience is preferred, • Hourly, with benefits available, • Work schedule includes nights, weekends, and holidays, • Reports to Manager on Duty, Sous Chef, Lead Cook We are seeking a reliable and hardworking dishwasher to join our team. The ideal candidate will be responsible for maintaining high levels of cleanliness and organization in the kitchen by washing dishes, utensils, and cooking equipment. You will play a crucial role in supporting our kitchen staff and ensuring smooth operations. Responsibilities • Wash and sanitize dishes, utensils, pots, pans, and cooking equipment using commercial dishwashing equipment, • Maintain cleanliness and organization of the dishwashing area and kitchen, clean food preparation and production areas as required, • Sort and stack clean dishes and utensils properly, • Assist in the preparation and storage of food supplies as needed, • Empty trash and maintain clean garbage containers, • Help with basic kitchen tasks, such as peeling vegetables or preparing ingredients, as needed, • Assist with receiving and proper storage of deliveries, • Transfer supplies or equipment between storage and work areas, by hand or using hand trucks., • Handle tableware carefully to prevent breakage and loss, • Follow health and safety regulations to maintain a safe working environment, • Notify management of any equipment malfunctions or supply shortages, • Support kitchen staff by assisting with various tasks during peak hours, • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant, • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations, • Organize cleaned dishware for return to commissary, • Load or unload trucks that deliver or pick up food or supplies, • Standing and walking up to eight hours continuously, • Lifting up to 50lbs alone, and up to 80lbs as a team Benefits • Health Insurance options, • Dental Insurance option, • Vision Insurance option, • 401k with company matching, • Paid time off program, • Employee dining discounts Requirements: Standing and walking up to eight hours continuously Lifting up to 50lbs alone, and up to 80lbs as a team

The Indigo Road Hospitality - 2907 West Bay To Bay Boulevard - Responsibilities: Oversee, maintain and manage food and service quality; Lead and develop a positive collaborative team environment; Achieve financial objectives by preparing an annual budget and managing costs; Forecast financial trends

Schulte Companies - - Responsibilities: Cleanliness and sanitation in the kitchen and adjacent areas; Overseeing food preparation and quality; Creative menu planning to adjust to guest needs; Ordering all food and cleaning supplies and maintaining proper supply levels; Manage labor costs, schedules

Job Description Be a Star at the Straz Center for the Performing Arts! The Cook is responsible for the timely and accurate preparation of high-quality food items for the line, pantry, or the production area of the main kitchen based on guidelines set by their supervisors. Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day. We reward our full-time employees with a strong benefits package including options for health/dental, vision, etc., discounted downtown parking, food and show discounts, plus a generous 403(b) plan and up to 27 days of PTO/Holidays per year. Essential Functions: Compliance/Standards • Always complies with Straz standards and regulations to encourage safe and efficient operations., • Recognizes quality standards in fresh vegetables, fish, dairy, and meats., • Obtains necessary supplies and equipment to perform duties., • Maintains kitchen in a clean and organized manner to facilitate high volume production. Ensures equipment cleanliness., • Handles and stores food in a sanitary fashion. Professional/Administrative • Approaches all encounters with guests/employees in a friendly and service-oriented manner., • Maintains a positive demeanor at all times., • Coordinates with Executive Chef/Sous Chef for banquet functions and special orders., • Performs other duties as assigned by management. Minimum Qualifications: • Ability to work nights, weekends, and some holidays, as needed., • Must have knowledge of kitchen procedures and functions., • Ability to work in all stations within a kitchen., • Ability to work in a fast-paced constantly changing environment., • The ideal candidate will be friendly and outgoing with strong communication and customer service skills., • Professional and well-groomed appearance. Education and Work Experience: • High school diploma or equivalent in a comparable facility or related field preferred., • One year minimum experience in "from scratch" catering, buffets, or à la carte operations. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. • While performing the duties of this job, the employee is frequently required to remain stationary for extended periods of time, reach, and communicate both in person and by telephone., • The employee is occasionally required to move up to 25lbs, ascend/descend atop ladders, and move in confined spaces., • The information contained in this physical standards description is for compliance with ADA and is not an exhaustive list of duties performed. The individuals currently holding this position perform additional duties and additional duties may be assigned., • The nature of this job requires the employee to work on-site as a regular work routine. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the primary functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary functions. • The noise level in the work environment is usually moderate to loud. The David A. Straz, Jr. Center for the Performing Arts, Inc. is an equal opportunity employer committed to being an inclusive workplace and strongly believes in the importance of having a diverse group of individuals represented. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Please visit our website at www.StrazCenter.org to learn more about the Straz Center. Job Posted by ApplicantPro

Job Description Three Oaks Hospitality is looking for professional prep cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Prep cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Set up and stocking stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff., • Answer, report and follow executive or sous chef’s instructions., • Clean up station and take care of leftover food., • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

Job DescriptionDescription: Station Cook $18.00 - $22.00 Bosphorous Turkish Cuisine is currently seeking a Station Cook to support daily kitchen operations and contribute to delivering exceptional food quality and guest experiences. This position is well suited for an individual who thrives in a fast-paced environment, values teamwork, and is dedicated to maintaining high culinary standards. We are committed to fostering a professional and collaborative workplace focused on hospitality, quality, and operational excellence. Job Details • Pay Range: $18.00 – $22.00 per hour, • Full-time and part-time opportunities available, • Benefits offered for eligible employees, • Flexible schedule required, including evenings, weekends, and holidays, • Reports directly to the Manager on Duty, Sous Chef, and Lead Cook Essential Duties and Responsibilities • Prepare and execute menu items according to restaurant recipes and standards, • Organize and prepare workstations before, during, and after service, • Maintain cleanliness and sanitation throughout all kitchen and prep areas, • Ensure all food products are handled, stored, and prepared safely, • Operate kitchen equipment properly and monitor cooking temperatures, • Rotate inventory and label products to maintain freshness and quality standards, • Keep stations fully stocked and prepared for service periods, • Follow company guidelines for food presentation, portions, and preparation methods, • Communicate effectively with kitchen team members to ensure efficient operations, • Assist with inventory counts and notifying management of product needs, • Identify and report equipment concerns or repair needs promptly, • Contribute to a positive, professional, and team-focused work environment Benefits • Health Insurance options, • Dental Insurance option, • Vision Insurance option, • 401k with company matching, • Paid time off program, • Employee dining discountsRequirements:, • One year of kitchen or related experience preferred, • Ability to work efficiently in a high-volume environment, • Must be able to stand and move continuously throughout shifts, • Frequent lifting, bending, reaching, and squatting required, • Ability to lift up to 50 lbs independently and up to 80 lbs with assistance

Job DescriptionDescription: The Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef. Responsibilities • Ability to work all stations, • Ability to work Expo, • Trained to open and close the kitchen, • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Certify that all nutrition and sanitation regulations are kept Skills • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Basic math and written communication skills Working Conditions • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Stand and move around for the entirety of the scheduled shift Education/Experience • Minimum of 3 years of culinary experience required., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Food handler's card may be required according to local and or state regulations. Pay: $20-$24/hr Requirements:

Job Description Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Measure and assemble ingredients for menu items, • Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours, • Maintain accurate food inventories, • Properly store food items at appropriate temperatures, • Rotate stock items as per established procedures, • Restock kitchen for subsequent shifts, • Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift, • Set up and stocking stations with all necessary supplies., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

Job Description 1983 is Tampa's newest neighborhood social hub where elevated comfort food meets craft drinks and interactive games. We're not just a restaurant — we're a gathering place built for every walk of life, every occasion, and every moment worth remembering. From weekend brunch to late-night patio hangs, 1983 blends timeless design with laid-back energy, rooted in local pride and built for real connection. We have full-time and part-time positions for dedicated line cooks. You'll work alongside our Executive and Sous Chefs to keep service sharp, stations stocked, and food executed to specifications. Multi-position BOH knowledge required. We're looking for cooks who can hold their own across prep, sauté, grill, and beyond not just a one-station cook. This role demands real availability including early mornings, late nights, weekends, and holidays. If you thrive when the heat is on, you'll fit right in. Compensation for this position varies based on experience. What You’ll Do • Measure and assemble ingredients to chef specifications, every single time., • Set up and fully stock your station before service., • Collaborate with the Executive and Sous Chef through every dining period., • Maintain accurate food inventories and rotate stock per established procedures., • Store food items at proper temperatures and restock for the next shift., • Keep the prep area and kitchen clean and sanitized throughout your entire shift., • Comply with all nutrition, sanitation, and safety regulations., • Maintain a positive and professional approach with coworkers and customers, • Performs other related duties as assigned What You’ll Bring • Deep knowledge of cooking methods, ingredients, equipment, and techniques, • Speed and accuracy when it counts, • Strong communication in a fast-moving environment, • Familiarity with industry best practices, • A positive, professional attitude Your Qualifications • High school diploma or GED, • Culinary school diploma preferred, • Valid Food Handlers Certificate, • Prior line cook, restaurant cook, or prep experience preferred What We Bring • Employee discount, • Referral program, • Flexible schedule, • Paid training, • Collaborative team

Job Description Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Measure and assemble ingredients for menu items, • Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours, • Maintain accurate food inventories, • Properly store food items at appropriate temperatures, • Rotate stock items as per established procedures, • Restock kitchen for subsequent shifts, • Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift, • Set up and stocking stations with all necessary supplies., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

Job Description Three Oaks Hospitality is looking for professional prep cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Prep cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Set up and stocking stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff., • Answer, report and follow executive or sous chef’s instructions., • Clean up station and take care of leftover food., • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook required. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

Job Description Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Measure and assemble ingredients for menu items, • Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours, • Maintain accurate food inventories, • Properly store food items at appropriate temperatures, • Rotate stock items as per established procedures, • Restock kitchen for subsequent shifts, • Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift, • Set up and stocking stations with all necessary supplies., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

Job Description Three Oaks Hospitality is looking for professional line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals. Supervisory Responsibilities: • None. Duties/Responsibilities: • Measure and assemble ingredients for menu items, • Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours, • Maintain accurate food inventories, • Properly store food items at appropriate temperatures, • Rotate stock items as per established procedures, • Restock kitchen for subsequent shifts, • Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift, • Set up and stocking stations with all necessary supplies., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks., • Familiar with industry’s best practices, • Excellent communication skills. Education and Experience: • High school diploma or GED., • Culinary school diploma preferred., • Valid Food Handlers Certificate., • Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: • Remain standing for extended periods of time., • Bending, squatting and lifting up to 20 lbs. for short distances., • Ability to work with varying noise levels Benefits: • Employee Discount, • Referral Program, • Flexible Schedule, • Paid Training

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