Trabajos sous chef en West Palm Beach, FloridaCrear alertas

Job Description Summary: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Essential Job Functions: Include the following. Other duties may be assigned. • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures., • Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate., • Establish the day's priorities and assign production and preparation tasks for staff to execute., • Create daily menu specials and receive feedback from Restaurant Chef., • Review banquet event orders and make note of any changes., • Communicate both verbally and in writing to provide clear direction to staff., • Take physical inventory of specified food items for daily inventory., • Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., • Meet with the Executive Steward on a weekly base to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., • Ensure that staff report to work as scheduled; document any late or absent employees., • Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted., • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., • Assist the Restaurant Chef in menu development and execution., • Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations., • Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs., • Ensure that excess items are utilized efficiently., • Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained., • Maintain hotel policies and standards., • Perform any other job related duties as assigned., • Comply with attendance rules and be available to work on a regular basis Required Skills and Abilities: • Must have the ability to communicate in English., • Self-starting personality with an even disposition., • Requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule., • Able to attend scheduled meetings by the Resort Executive Chef and F&B Directior if required., • Maintain a professional appearance and manner at all times., • Can communicate well with guests., • Must be willing to “pitch-in” and help co-workers with their job duties and be a team player., • Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line., • Ability to work with all products and food ingredients involved., • Ability to operate, clean and maintain all equipment required in job functions., • Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary., • Ability to ensure security of kitchen access, products and hotel property., • Ability to operate with stress, time constraints, physical activity and continuous walking. Education and Experience: Must have a Culinary School degree with formalized training in all aspects of food preparation in a high volume, fine hotel and resort property. A minimum of five years experience in food preparation management in a multiple outlets in a hotel resort with high volume turnover. Other Skills and Abilities: Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Language Skills: Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Pastry Sous Chef oversees the production of all pastries for an Eataly, including: Italian pasticcini, cakes, desserts, cookies, candies and other dolci. Reports directly to the Executive Chef and reports functionally to the Head of Pastry; manages a pastry team of about 10 employees. • Supervises and participates in the production of all pastry items for Eataly’s counters and restaurants, • Assists in managing the pastry team: schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels, • Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency, • Produces decorative centerpieces and special orders, • Orders and requisitions all supplies for the pastry shop, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 4+ years of experience in a high-volume pastry preparation position, • Knowledge of Italian pastries and techniques, • Excellent communication and leadership skills, • Intermediate computer skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers. • Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants, • Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations, • Reviews financial information such as sales, costs and labor, to ensure adherence to budgets, • Manages inventory: estimates needs, places orders, receives and checks deliveries, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 5+ years of chef experience, including 2+ years of management experience, • Knowledge of Italian cuisine, • Excellent communication and leadership skills, • Advanced computer skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description Job Overview Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. All the sushi bar produces both specialty items, high volume products and sauces. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills and organizing/procuring of ingredients for the restaurant. Follow all Hotel and Restaurant Policies and Procedures. Key Responsibilities: • Sushi Management:, • Ensures all food is prepared on clean surfaces (and with clean utensils) in accordance with Nobu and county health department regulations., • Ensures food quality meets Palm House standards prior to being served., • Remains appropriately groomed and wearing the uniform provided., • Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications., • Clean food spillage at their workstation., • Organize the sushi bar line with Sushi chef for safety and efficiency., • Assessing & discarding spoiled food from the sushi bar as discovered and telling Manager of duty., • Prepare sushi rice and measure and execute recipes., • Create omakase menu and daily specials., • Slice fish and seafood in certain angles and have the right size., • Utilize portion control and measuring devices., • Prepare food items to tickets order for service to guests. (Includes, but no limited to: Salads, Sushi, Sashimi, Sushi rolls, Cold appetizers, Sauces, Breakfast items, according to recipe standards.), • Solid knowledge in seafood and fish., • Season food to enhance natural flavor., • Preparing sushi, sashimi and sushi rolls, Cold appetizer in front of guest presence as needed., • Adheres to established ticket time production standards., • Maintains composure in stressful situations., • Additional related duties as requested by the sushi bar supervisory staff., • End of day spearheading the cleaning and organization of assigned workstations & storage spaces., • Attend all meetings, trainings, and is aware of events within department., • Food Preparation and Quality Control:, • Preparation list is checked & done daily., • Ensures at all times their sushi bar line is Clean and Kept to Departmental Standards., • Walk ins and other storage facilities are kept clean., • Assures all Items are always on stock and Kept to Departmental Standards., • Advise Executive Sushi Chef or Sous Chef, Manager of duty of running low items before it is Yama., • Ensures First in and first out system is implemented., • Provide any other task asked by management., • Receive and put away all product on delivery., • Prepares all stocks, sauces, and specialty items for the restaurant., • Marinate, Cook and season all products needed for the restaurant., • Prepare vegetables and garnishes for use in the restaurant., • Complete preparation work on fish and vegetables (i.e., cleaning, slicing etc.)., • Prepare all fish and cold items for the restaurant., • Provide relief and assistance at all sushi bar stations., • Health and Safety Compliance:, • Ensure compliance with all health and safety regulations, including proper food handling and sanitation practices., • Conduct regular inspections to ensure kitchen equipment is functioning properly and is well-maintained., • Enforce food safety protocols and ensure kitchen staff follow safety procedures., • Operational Efficiency:, • Assist in managing kitchen operations to ensure smooth and efficient service during busy periods., • Address and resolve any issues or conflicts within the kitchen team., • Ability to work from a standing position for extended periods of time., • Ability to lift approximately 40-50 pounds., • Ability to push or pull at least 100 pounds., • Ability to perform reaching, stooping, and/or crouching motions repeatedly., • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation., • Visuals abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment., • Physical tolerance needed to work in a humid environment that at times will exceed 100°ree;F., • Physical tolerance for minimum 40 hours of work a week but can exceed up to Management Discretion. Education and Experience: • Culinary degree or equivalent professional experience. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: • Strong knowledge of food safety and sanitation practices., • Excellent leadership and management skills, with the ability to motivate and mentor a diverse team., • Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences., • Strong organizational and time management skills, with the ability to prioritize tasks effectively., • Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Job Description Join the Eau Palm Beach Team! Are You Ready to Make an Impact? We’re looking for dynamic, passionate, and flexible team members to ensure our guests receive an unforgettable experience. At Eau Palm Beach, we don’t just offer a job—we offer a place where you can grow, make meaningful connections, and take pride in the difference you make. What We’re Looking For: • A commitment to excellence and a passion for service, • A positive attitude and a collaborative spirit, • Flexibility to work weekends and holidays, • A desire to be part of a team that genuinely cares about each other and our guests Job Description: We are seeking a Pastry Sous Chef to join our team. The Pastry Sous Chef will be responsible for training, supervising, and leading the Nobu Pastry team in the daily pastry production and service for Nobu Manalapan and hotel operations. This will include inspecting the performance of assigned staff, ensuring that all procedures are completed to hotel standards, while working within the budgeted guidelines. Additional responsibilities involve assisting where necessary to ensure optimum service to guests, and providing support, training, direction, and focus to help staff members have continuous success. Work Schedule Needed: Full and open availability required. All candidates must be able to work weekends, holidays, and nights. We have a full-time position available. This role is designated for our dining outlet, Nobu Manalapan. Essential Qualifications: • Previous Management Experience with a high end 5 star / 5 diamond restaurant., • 2 years minimum cooking experience in a high-volume establishment., • Culinary School or comparable degree, • Food Handler Certification, • Ability to communicate in English to the understanding of employees and guests., • Ability to work in a high-pressure environment, • Basic knowledge of food preparation techniques and kitchen equipment., • Knowledge of weights, measures, and recipe yields., • Advanced knife skills., • Strong knowledge of kitchen sanitation., • Ability to focus attention on guest needs, remaining calm and courteous., • Ability to promote positive relations with all individuals., • Ability to think clearly, quickly, maintains concentration and makes concise decisions., • Ability to perform job functions with minimal supervision., • Ability to exert physical effort in performing daily assignments of all kitchen positions., • Ability to work cohesively with other departments and co-workers as part of a team., • Ability to lift up to 50 lbs., • Ability to push or pull at least 100 lbs., • Ability to work at a fast pace in an often noisy and crowded environment., • Ability to stand, walk, bend, and reach for long periods of time., • Must be able to walk and carry food product to and from kitchen and downstairs prep kitchen. To be considered for this opportunity, please complete a Predictive Index (PI) assessment. This assessment is a key part of our interviewing process. You may use the following link:

Job DescriptionDescription: The PM Sous Chef plays a key leadership role in the daily culinary operations, supporting the Executive Chef in executing globally recognized Japanese-Peruvian fusion cuisine. This role ensures the highest standards of food preparation, presentation, and kitchen efficiency, while actively supervising and mentoring the culinary team. The ideal candidate will possess strong culinary expertise, impeccable attention to detail, and the ability to lead by example in a fast-paced, high-end dining environment. Requirements: Key Responsibilities Culinary Operations & Execution • Assist in overseeing all kitchen operations, ensuring consistency in food quality, flavor, and presentation that reflects the Japanese and Peruvian fusion cuisine., • Lead by example during service, actively participating in cooking, plating, and expediting., • Execute dishes in accordance with standard recipes, presentation guidelines, and portion controls., • Supervise, coach, and develop line cooks, prep staff, and other kitchen team members., • Provide clear direction during service and prep, ensuring team members adhere to recipes, quality standards, and plating guidelines., • Foster a respectful, disciplined, and team-focused work environment., • Support the Executive Chef in seasonal menu planning, testing new dishes, and contributing creative ideas, • Monitor inventory levels, conduct regular counts, and communicate ordering needs to the Sous Chef or Purchasing Manager., • Ensure proper storage, labeling, and rotation of all ingredients and products., • Uphold strict compliance with all food safety and hygiene regulations (local, state, and federal)., • Conduct regular station and kitchen inspections to maintain cleanliness and food safety standards., • Act as a liaison between kitchen and front-of-house teams to ensure seamless service and effective communication., • Attend pre-shift meetings and contribute to service planning and guest experience enhancements., • Minimum 3–5 years of culinary experience in a high-end, fine dining kitchen; luxury Japanese/Peruvian restaurant experience is strongly preferred., • Proven leadership or supervisory experience in a fast-paced kitchen environment., • Deep knowledge of Japanese and Peruvian fusion cuisine, including traditional techniques, raw fish handling, and ingredient sourcing., • Strong organizational skills, attention to detail, and a sense of urgency., • Ability to multitask and remain calm and focused under pressure., • Food Handler’s Certification or equivalent required; ServSafe Certification preferred., • Ability to stand for extended periods in a hot, fast-paced kitchen environment., • Must be able to lift and carry up to 40 pounds., • Ability to bend, reach, and perform repetitive hand motions with accuracy and speed., • Must be able to work evenings, weekends, and holidays as required by business levels.

Job Description Sous Chef – A Leadership Role in Culinary Excellence West Palm Beach, FL This isn’t your typical Sous Chef position. Imagine stepping into a stunning, design-driven environment where every plate reflects precision, consistency, and elegance. The menu is already crafted—your mission is to execute it flawlessly, leading a team that takes pride in discipline, attention to detail, and world-class standards. Here, creativity isn’t about rewriting the menu—it’s about mastering it. It’s about bringing order, coaching a team to perform at their best, and delivering the same level of excellence every single day. If you thrive on structure, love the challenge of high standards, and want to be part of something bigger than a kitchen, this role is for you. What You’ll Do • Be the steady hand guiding daily kitchen operations and team performance, • Lead by example, showing what consistency, professionalism, and excellence look like, • Build and mentor a team that operates with precision, pride, and accountability, • Manage the details—labor, scheduling, food cost, sanitation—so the operation runs seamlessly, • Be a culture-builder, bringing energy and discipline that lifts the entire team Who You Are • A proven culinary leader with 3–5 years in upscale or high-volume dining, • Someone who sees stability as a strength, not a restriction, • A motivator who brings positivity and drive, never excuses, • Open to the demands of the business—weekends, holidays, and long shifts don’t intimidate you, • Detail-oriented and disciplined, with respect for structure and consistency Why This Role Matters Guests walk away remembering not just the space but the dining experience itself. As Sous Chef, you’re the engine behind that experience. You ensure that every plate, every shift, and every team member reflects the highest level of execution. Compensation • $75,000 – $85,000 annually, based on experience, • Comprehensive benefits package

Job DescriptionDescription: Position Overview: As a Sushi Chef de Partie at Palm House, you will be an integral part of delivering the precision, elegance, and quality that define the Palm House style. You will be responsible for the preparation and presentation of sushi and sashimi with exacting standards, maintaining consistency in technique, flavor, and visual artistry. Working in a fast-paced, high-pressure environment, you will also assist in supervising junior team members and ensuring that all aspects of food safety, cleanliness, and kitchen discipline are upheld. This is a full-time position that requires full schedule availability, including weekends, holidays, and split shifts, as dictated by business levels and service demands. Requirements: Key Responsibilities: Sushi & Sashimi Preparation • Expertly prepare sushi, sashimi, nigiri, maki, and signature Nobu rolls with precision and adherence to presentation standards., • Maintain consistent portion sizes and cutting techniques according to Nobu specifications., • Ensure freshness, quality, and proper handling of raw fish and other high-value ingredients., • Strictly adhere to food safety guidelines and sanitation standards (including HAACP practices for raw fish handling)., • Maintain a clean, organized, and sanitary workstation at all times., • Ensure safe and proper storage of ingredients, labeling, and rotation according to FIFO practices., • Work closely with the Head Sushi Chef and Sous Chefs to ensure smooth sushi bar operations during service., • Mentor and guide junior sushi cooks or commis chefs, supporting training and development as needed., • Communicate effectively with front-of-house staff to ensure guest satisfaction and coordination for special requests or allergies., • Execute Nobu's core sushi offerings with precision and consistency., • Contribute to seasonal specials and omakase experiences as directed by the Head Sushi Chef., • Minimum 2–3 years of experience in high-volume sushi preparation, preferably in a luxury or Michelin-starred Japanese restaurant., • Proven knife skills with precision in slicing fish, preparing sushi rice, and handling delicate ingredients., • In-depth knowledge of sushi-making techniques, Japanese ingredients, and seafood handling., • Strong work ethic and ability to work under pressure in a fast-paced environment., • Excellent teamwork, time management, and communication skills., • Culinary education or formal sushi training is a plus., • Ability to stand for extended periods (8–10 hours per shift)., • Ability to lift up to 30 pounds, including boxes of ingredients or equipment., • Comfortable working in a high-heat, fast-paced kitchen environment with tight prep and service windows., • Must be able to handle repetitive hand motions and work with fine tools (e.g., knives, tweezers, chopsticks) with dexterity and accuracy.

Job Description Description 7am - 3pm Shift Job Summary (Essential Functions) Prepare food items required for all banquet events, including breakfasts, luncheons, dinners and special parties. Perform cooking, carving and/or other buffet station duties as required. DUTIES • Collects food and beverage products and small wares required for item preparation., • Operates food production equipment according to manufacturers' instructions., • Carefully follows standard recipes while preparing assigned items for banquet service., • Assists in plating food items for service., • Notifies Banquet Chef or kitchen management in advance of expected product shortages., • Handles leftover food items as instructed by the Banquet Chef., • Makes sure that all items are wrapped, dated, labeled and stored properly., • Returns soiled food preparation utensils and small wares to the proper areas., • Cleans banquet preparation and serving equipment., • Cleans assigned work station areas., • Consistently uses safe and sanitary food handling practices., • Carves food on buffet line., • Keeps walk-ins clean and organized., • Attends kitchen staff meetings., • Sets-up plating line for banquets and assists with plating duties., • Assists with preparation of other food products in any other area of the kitchen as needed., • Performs other appropriate tasks as assigned by the Executive Chef, Executive Sous Chef, Banquet Chef and Kitchen Manager. Qualifications Education and/or Experience • Must be 18 years of age or older., • Culinary experience is preferred. Job Knowledge, Core Competencies and Expectations • Can cook and execute proper plate presentation for banquet menu items., • Tries to accommodate reasonable requests from members or their guests., • Knowledge of and ability to perform required role during emergency situations. Licenses and Special Requirements • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Job Summary: The AM Line Cook is responsible for managing and executing food preparation and cooking activities within a designated station in the kitchen. This role ensures that all dishes are prepared to the restaurant's standards, maintaining high-quality food and efficient operations. Key Responsibilities: • Food Preparation and Cooking:, • Prepare and cook dishes according to recipes and menu specifications., • Maintain consistency in food quality and presentation., • Coordinate with other kitchen staff to ensure timely and efficient service., • Station Management:, • Oversee and manage a specific station (e.g., grill, sauté, pastry) within the kitchen., • Monitor and ensure proper stocking of ingredients and supplies for the station., • Maintain cleanliness and organization at the station, adhering to health and safety standards., • Quality Control:, • Inspect ingredients and finished dishes for quality and presentation., • Address any issues related to food quality or safety promptly., • Implement and enforce hygiene and sanitation practices., • Inventory and Ordering:, • Assist in managing inventory levels for the station., • Collaborate with the kitchen manager or executive chef to order supplies as needed., • Track and minimize food waste., • Collaboration and Communication:, • Work closely with other line cooks, sous chefs, and kitchen staff to ensure efficient service., • Communicate effectively with front-of-house staff to coordinate timing and special requests., • Problem-Solving:, • Address and resolve any issues that arise during service, including equipment malfunctions or ingredient shortages., • Previous experience as a line cook, with proven expertise in a high-volume kitchen., • Strong knowledge of cooking techniques, food safety, and kitchen operations., • Ability to work efficiently under pressure and in a fast-paced environment., • Excellent leadership, communication, and organizational skills., • Ability to stand for long periods and lift heavy items., • Manual dexterity for handling kitchen equipment and utensils. Grooming • All employees must maintain a neat, clean, and well-groomed appearance (Specific standards are available). Other This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

Job Description Position Overview: The Palm House is seeking a skilled and dedicated PM Line Cook to join our dynamic kitchen team. The ideal candidate will have experience working in a fast-paced kitchen environment and a passion for preparing high-quality dishes. As a PM Line Cook, you will play a vital role in ensuring the timely preparation and execution of dinner service, maintaining the highest standards of food quality, presentation, and safety. Key Responsibilities: • Prepare and cook food to order according to established recipes and standards., • Set up and stock workstations with all necessary supplies and ingredients for dinner service., • Work efficiently on various stations (e.g., grill, sauté, fry, pantry, etc.) while maintaining the quality and speed of food preparation., • Monitor and maintain proper food safety and sanitation procedures, including cleanliness of the kitchen and equipment., • Collaborate with fellow cooks, chefs, and kitchen staff to ensure smooth and timely service., • Ensure that all dishes are prepared to the specifications of the Executive Chef or Sous Chef, maintaining consistency in taste and presentation., • Keep track of inventory and ingredients, and notify management when supplies need to be replenished., • Assist in the training of new kitchen staff and ensure they follow company guidelines and procedures., • Previous experience as a Line Cook in a fast-paced kitchen environment (2+ years preferred)., • Strong knowledge of cooking techniques, kitchen equipment, and food safety standards., • Ability to work under pressure and handle multiple tasks at once., • Excellent communication and teamwork skills., • Ability to stand for long periods and lift heavy objects when necessary., • A passion for food and culinary arts, with a willingness to learn and grow., • Must be able to stand for extended periods (up to 8 hours or more) during shifts., • Ability to lift, carry, and transport heavy items (up to 50 lbs) such as boxes, kitchen supplies, and food ingredients., • Ability to bend, kneel, and reach to perform cooking tasks and reach items on high shelves., • Manual dexterity to handle kitchen tools, utensils, and equipment., • Ability to work in a hot, humid, and noisy environment., • Capability to work quickly and efficiently while maintaining attention to detail, especially during peak hours.

Job Description RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. BENEFITS: • Competitive Pay, • All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start, • 401(k), • 2 weeks paid vacation for full-time associates, • Our Restaurants are closed on Christmas and Thanksgiving Day, • Our hours of operation are from 10 am to 9 pm, • Our Leaders work an average of 55 hours a week, • Career advancement opportunities as we open 3 to 4 new Restaurants each year, • If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities Links to other RH Restaurants (copy & paste into a search browser) Your Responsibilities: • Live Our Vision, Values and Beliefs every day, • Assume the role and responsibilities of the Executive Chef when not present, • Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant, • Support strategic research and development initiatives, • Recruit the right talent for our ever-changing business and conduct pre-employment interviews, • Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates, • Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift, • Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements • 2+ years of relevant experience in Hospitality industry, • Maintain proper food certifications specific to State Laws, • Advanced knife skills, • Ability to work independently and with all levels of leadership in a fast paced environment, • Strong organizational skills and attention to detail, • Team player with enthusiastic outlook and creative mind, • Strong decision-making abilities Our Physical Requirements • Must be able to lift up to 50 pounds, • Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Assume the role and responsibilities of the Executive Chef when not present. RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities.

Job Description We have an immediate opening for a full time Buffet Attendant. Summary of Position: To execute the set-up, maintenance, preparation and breakdown of the entire breakfast buffet area. Uphold the highest levels of guest satisfaction while working within a team-oriented culinary environment. Meet and Exceed the Marriott breakfast buffet standards for quality, quantity, presentation and guest interaction every day. Applicant must have good prep, cooking and interpersonal skills. The associate will need artistic ability and be able to successfully coordinate the preparation and cooking of ala Carte orders with the assistance of the AM supervisor and chef. They must also be capable of working in a sanitary and safe manner, taking care to follow established Marriott corporate standards, HACCP guidelines, and sanitation and safety standards. JOB REQUIREMENTS • Minimum of one year of culinary-restaurant preferred. Previous line, breakfast cookery experience in a fine dining background is a positive., • Ability to read, write and comprehend written, verbal and diagrammed instructions and carry them to successful completion., • Ability to follow simple mathematical formulas in the production of food product., • Must be versed in basic preparation and sanitary procedures of culinary operation. No certification is required, but food-related classes, and documentation is beneficial., • Minimum lifting of 50lbs., • While performing duties, one will be required to regularly taste, touch and/or smell products utilizing appropriate methods to ensure quality and consistency, • Have the ability to use eye and hand coordination to handle products and tools related to successful completion of job-related tasks., • Pushing, pulling, bending, stooping, upward reaching., • Some exposure to cleaning chemicals, • Prolonged periods of standing and/or walking., • Must have acceptable knife skills, artistic ability and creativity., • Must be a team player and capable of understanding basic instructions to ensure proper preparation of food product., • Must be able to follow established recipes, photographs and sanitation procedures and have a good background in the production of various foods and cuisines with the assistance of supervisor and chef. ESSENTIAL FUNCTIONS: • Practice the Basics of Brilliant Hosting at all times, • Assure quality control of product being prepared and served by following set standards and recipes., • To follow established recipes and methods as well as have experience in the cooking of breakfast foods, including, but not limited to French toast, bacon, sausage, various methods of egg preparation as well as an ability to assemble fruit trays, platters and baskets for our guests' satisfaction., • Follow established company policies and procedures to assure a good employee-employer relationship and the successful completion of daily culinary duties., • Proper utilization of time to ensure a consistent quality and quantity of product preparation., • Assist the Executive Chef and Sous Chef in any assigned tasks to ensure guest satisfaction., • To have adequate knife skills, to ensure proper product preparation while working in a safe and consistent manner., • Candidate will be responsible for keeping work areas neat and sanitary per Health Department Guidelines, and established sanitation procedures., • Be responsible for presentation of all food product prepared and served in the culinary aspects of job, following established standards, but also having the artistic ability to develop creative and new presentations Work Environment: The characteristics described here are representative of those found in the culinary environment and the ability to handle them are essential to the successful completion of the associate's job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing duties of this job, the associate will frequently encounter intense environmental conditions, which may include heat, and/or cold, humid conditions, moderate noise levels. Associate will also be exposed to stress levels representative of the culinary trade as well as having to work with mechanical and hand-powered kitchen equipment. Weekends and Holidays may be required. Powered by ExactHire:160884

Job Description Now Hiring: Kitchen Managers – Okeechobee Steakhouse & Lewis Prime Grill Leadership | Culinary Excellence | Travel Flexibility West Palm Beach, FL + Loxahatchee, FL Competitive Pay | Full-Time | Benefits Available We are seeking a seasoned, highly organized, and detail-driven Kitchen Manager to support culinary operations at Okeechobee Steakhouse and Lewis Prime Grill. This is a leadership role for an experienced professional ready to take ownership in two of South Florida’s most respected steakhouses. Key Responsibilities: • Work alongside the Executive Kitchen Manager to lead daily BOH operations, • Provide consistent, confident kitchen leadership with a hands-on presence, • Travel between Okeechobee Steakhouse (West Palm Beach) and Lewis Prime Grill (Loxahatchee) as needed, • Execute and manage catering prep and off-site catering logistics, • Maintain the highest standards in food quality, cleanliness, and safety, • Enforce precise adherence to standardized recipes and yield expectations to ensure portion accuracy and cost control, • Manage inventory, ordering, prep execution, and staff scheduling, • Train and mentor team members, fostering a culture of excellence and accountability, • Minimum 7 years of professional kitchen experience, including at least 5 years in a leadership role (Sous Chef or higher), • Catering experience required, with confidence managing both prep and off-site execution. Must work seamlessly with catering staff., • Deep understanding of yields, recipes, and cost control, • Proven ability to lead teams with strong communication and leadership skills, • Must be highly organized, detail-focused, and calm under pressure, • ServSafe certification is required, • Willingness to travel between restaurant locations as needed, • Okeechobee Steakhouse – West Palm Beach, FL, • Competitive salary, based on experience starting at 72K with performance-based bonuses, • Health and dental insurance available, • Employee discounts, • Opportunities for advancement within a respected and growing hospitality group, and opening of new stores, • Closed on major holidays so our team can enjoy time with their families:, • Christmas Day, • Thanksgiving Day, • Memorial Day, • Independence Day Company DescriptionFor over 75 years, Okeechobee Steakhouse has set the standard for exceptional dining in Florida. Be part of our legacy and build your career in a professional environment where dedication and service are recognized.For over 75 years, Okeechobee Steakhouse has set the standard for exceptional dining in Florida. Be part of our legacy and build your career in a professional environment where dedication and service are recognized.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.Servers will assist with Breakfast, Lunch, and Dinner events and must have flexible availability for on-call/event-based scheduling.

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry.Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended aren

Please use this link to complete an application on our Company Career Page: join us at one of our premier catering venues as a Banquet Server!.Job Duties and Responsibilities:.Provide assistance to banquet managers in the serving of guests during banquet functions to ensure

We are looking to add an enthusiastic, friendly event server to our Constellation team at the Norton Museum in West Palm Beach, FL.As an event server, you will have the opportunity to engage a diverse clientele across a variety of events.Greeting customers, explaining menu items, taking and deliveri

Please use this link to complete an application on our Company Career Page: join us at one of our premier catering venues as a Banquet Server!.Job Duties and Responsibilities:.Provide assistance to banquet managers in the serving of guests during banquet functions to ensure

RH at its core is about taste, and we believe the idea of scaling taste is large and far reaching.The RH brand attracts the best designers, artisans, manufacturers and talent in our industry, scaling and rendering their work more valuable across our integrated platform, enabling us to curate the mos

You must be a current Bloomin' Brands employee to apply to this position.Privacy policy can be found at paradox.At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you.Our goal for you as an Outbacker, which is what we affectionately ca

KFC 1249 Palm Beach Lakes Blvd West Palm Beach, FL | E320098 - West Palm Beach, FL.Join the Fulenwider KFC/Taco Bell family and find a great career, because this is a place where great people work together in a growing company.At Fulenwider Enterprises (KFC/Taco Bell), we realize the importance of e

Competitive pay and bonus program.Discount Program: vast array of discounts, including cell phone service, movie tickets, auto insurance, roadside assistance, tire and auto repair, new cars, travel and so many more.That's why people come to Pizza Hut.It's the calling of our Restaurant General Manage

Popeyes stands out from the typical fast food chain by offering deliciously fresh food, rooted in a heritage that has remained unchanged for nearly 50 years.We take immense pride in our culinary tradition, and we want you to be part of this legacy!.As an Independent Franchise owned by Sun Holdings,

The Designated General Manager directs the operation of all assigned units within a district by performing the duties outlined below.Essential Duties and Responsibilities.Implement Team member training program for all restaurant hourly employees, to improve unit operations and the guest experience.E

REEF is an ecosystem of digital and physical solutions that connect goods, services and experiences to consumers around the world.Simply put, we serve as the bridge for customers to get more of what they want and need.A key platform that REEF has developed within this ecosystem is launching ready-to

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp.If hired, the franchisee will be your only employer.Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.The Restaurant General Manager is the leader of the

This is the place to start the next phase of your.Whether you grow in our system.GAME TIME ENERGY, LIFETIME EXPERIENCE.You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager.You will oversee the execution and perfor

Collaborate with the Executive Chef to create and update menus that reflect seasonal offerings, local flavors, and guest preferences.

The General Manager is the Restaurant Leader! This position is key to the success of an individual Restaurant.The GM is focused on sales goals, employee performance, and company policies and practices.They use the systems and processes in place to maximize our profits, satisfy our guests, and develo

You must be a current Bloomin' Brands employee to apply to this position.Privacy policy can be found at paradox.At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you.Our goal for you as an Outbacker, which is what we affectionately ca

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp.If hired, the franchisee will be your only employer.Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.The Restaurant General Manager is the leader of the

Find a greater purpose with a team that puts people first.Baker Construction is the nation's top specialty concrete contractor.At Baker, you can count on steady work and reliable pay.When you finish one job, the next one is already lined up.You'll be able to provide for your family with confidence.Y

Competitive pay and bonus program.Discount Program: vast array of discounts, including cell phone service, movie tickets, auto insurance, roadside assistance, tire and auto repair, new cars, travel and so many more.That's why people come to Pizza Hut.It's the calling of our Restaurant General Manage

Ruth's Chris Steak House - 651 Okeechobee Blvd.Busser / Porter / Cleaner] As a Dishwasher at Ruth's Chris Steak House, you'll: Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallware and equipment to ensure sufficient quantities are on hand and r

S State Road 7 #A1 - [Kitchen Staff / Cleaner] - Competitive Pay ($15 - $17 per hour) / Multiple Shift Availability / Flexible Work Hours - As a Dishwasher at Hurricane Grill & Wings, you will: Operate and maintain the dishwashing equipment; Sort, stack and wash all dishes, glassware, and silverware

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This is the place to start the next phase of your.Whether you grow in our system.GAME TIME ENERGY, LIFETIME EXPERIENCE.You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager.You will oversee the execution and perfor

Red Lobster - 2201 Palm Beach Lakes Blvd [Porter / Cleaner] As a Dishwasher at Red Lobster, you'll be responsible for: Cleaning and maintaining all areas of the restaurant; Cleaning and sanitizing all dishware, flatware, glassware, pots, pans and cooking utensils; Safely and correctly operating the

Tommy Bahama - Palm Beach Gardens Marlin Bar [Busser / Porter / Cleaner] As a Marlin Bar Dishwasher at Tommy Bahama, you'll: Foster cleanliness, sanitizing tableware, pots, pans and cooking equipment; Keep the dish room and equipment clean and organized; Practice proper operation of dish machine inc

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Busser / Kitchen Staff / FT & flexible PT schedules available] - As a Dishwasher @ The Melting Pot, you'll: Perform dish machine set-up and maintenance; Use proper pre-soaking procedures, cleaning fondue pots, cleaning fondue forks, and following proper chemical usage; Immediately documents and repo

This is the place to start the next phase of your.Whether you grow in our system.GAME TIME ENERGY, LIFETIME EXPERIENCE.You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager.You will oversee the execution and perfor

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Hilton Hotels - JobID: HOT0BZ5S [Busser / Porter / Cleaner] As a Dishwasher at Hilton, you'll: Wash dishes and operate the dishwasher to clean all chinaware, silverware and cooking utensils; Scrub pots and pans; Burnish, de-tarnish and polish silver; Stock and maintain supplies and equipment; Transp

Chilis - 1000 Turnage Blvd, Gate C9 [Busser / Porter / Cleaner] As a Dishwasher at Chili's, you'll: Wash and clean tableware, pots, pans and cooking equipment; Keep the dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team.